Food and method for producing the same, method for improving formability of food, and method for evaluating ease of viscosity increase of food composition

Abstract

To provide a food capable of suppressing increase in viscosity in production and having good production suitability, to provide a method for producing the food, to provide a method for improving formability of the food, and to provide a method for evaluating easiness of increase in viscosity of a food composition, capable of predicting easiness of increase in viscosity of the food composition.SOLUTION: The food includes chocolate dough and a protein raw material, wherein the protein raw material satisfies A * 1-B * 10 ≤ 83.0 (formula (1)). In the formula (1), "A" represents a peak top temperature (°C.) of an endothermic peak when a sample obtained by dissolving the protein raw material in water so as to have a concentration of 10% (mass / mass) is measured by a differential scanning calorimeter, and "B" represents a peak area (J / g) of the endothermic peak.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food product and a method for producing the same, a method for improving the moldability of a food product, and a method for evaluating the ease with which a food composition increases in viscosity. [Background technology]

[0002] With the diversification of dietary habits and growing health consciousness, various foods that allow easy intake of nutrients have been proposed. For example, chocolate containing protein is a food that allows easy intake of protein.

[0003] For example, as a technology for improving the texture of high-protein, oil-based formed foods, a high-protein, oil-based formed food product has been proposed that has a protein content of 10% by mass or more and a content of components selected from amino acids and low-molecular-weight peptides of 2% by mass or more (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-78384 Summary of the Invention [Problem to be solved by the invention]

[0005] In the production of foods containing chocolate dough and a protein ingredient, mixing the protein ingredient into the chocolate dough increases the viscosity of the mixture (which may contain other ingredients as needed), which can lead to problems with its suitability for manufacturing. The tendency for viscosity increase varies depending on the type of protein ingredient, and while selecting an appropriate protein ingredient has a significant impact on the amount of protein to be blended and suitability for manufacturing, no established method for selecting the appropriate protein ingredient has been established.

[0006] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objects: That is, the present invention aims to provide a food product that can suppress an increase in viscosity during production and has good manufacturability, a method for producing the same, a method for improving the moldability of food products, and a method for evaluating the ease with which a food composition will increase in viscosity, which can predict the ease with which a food composition will increase in viscosity. [Means for solving the problem]

[0007] To solve the above problems, the inventors conducted extensive research and found that by measuring a protein raw material with a differential scanning calorimeter (hereinafter sometimes referred to as "DSC") and quantifying the ease of protein denaturation due to temperature changes and the energy required for denaturation, it is possible to predict the ease of viscosity increase during production of a food composition containing a chocolate dough and a protein raw material (hereinafter sometimes referred to as "thickening tendency" or "ease of thickening").The inventors also found that by using a protein raw material that satisfies the following formula (1), it is possible to suppress the increase in viscosity during production, resulting in a food product with good manufacturability and improved moldability. A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

[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 a chocolate dough and a protein ingredient, The food is characterized in that the protein raw material satisfies the following formula (1): A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak. <2> When the chocolate dough and the protein ingredient contained in the food are made into a composition consisting of the chocolate dough and the protein ingredient in the same mass ratio as in the food, the content of the protein ingredient in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa s or less. <1> It is a food product described in the above. <3> The composition further comprising an emulsifier. <1> or <2> It is a food product described in the above. <4> A method for producing a food product comprising chocolate dough and a protein ingredient, Mixing the chocolate dough with the protein ingredient, This is a method for producing a food product, characterized in that the protein raw material satisfies the following formula (1): A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak. <5> When the chocolate dough and the protein ingredient contained in the food are made into a composition consisting of the chocolate dough and the protein ingredient in the same mass ratio as in the food, the content of the protein ingredient in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa s or less. <4> A method for producing the food product described in the above. <6> In the mixing, an emulsifier is further mixed. <4> or <5> A method for producing the food product described in the above. <7> A method for improving the moldability of a food product containing chocolate dough and a protein raw material, comprising: Mixing the chocolate dough with the protein ingredient, The method for improving the moldability of a food product is characterized in that the protein raw material satisfies the following formula (1): A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak. <8> When the chocolate dough and the protein ingredient contained in the food are made into a composition consisting of the chocolate dough and the protein ingredient in the same mass ratio as in the food, the content of the protein ingredient in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa s or less. <7> This is a method for improving the moldability of the food product described in . <9> In the mixing, an emulsifier is further mixed. <7> or <8> This is a method for improving the moldability of the food product described in . <10> A method for evaluating the tendency of a food composition containing a chocolate dough and a protein raw material to increase in viscosity, comprising: This is a method for evaluating the tendency of a food composition to increase in viscosity, characterized in that if the protein raw material does not satisfy the following formula (1), the food composition is evaluated as being prone to an increase in viscosity. A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak. [Effects of the Invention]

[0009] According to the present invention, it is possible to solve the above-mentioned problems in the prior art, achieve the above-mentioned objectives, and provide a food product that can suppress an increase in viscosity during production and has good manufacturability, a method for producing the same, a method for improving the moldability of food products, and a method for evaluating the ease of viscosity increase of a food composition that can predict the ease of viscosity increase of the food composition. DETAILED DESCRIPTION OF THE INVENTION

[0010] (Food and its manufacturing method) The food product of the present invention contains at least a chocolate dough and a protein ingredient, 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.

[0011] <Food manufacturing method> The method for producing a food product of the present invention is a method for producing a food product containing chocolate dough and a protein ingredient, and includes at least a mixing step, and may further include other steps as necessary.

[0012] <<Mixing process>> The mixing step is a step of mixing the chocolate dough, the protein raw material, and, if necessary, other ingredients.

[0013] -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.

[0014] The type of chocolate dough is not particularly limited and can be appropriately selected depending on the purpose. Examples include milk chocolate, dark chocolate, white chocolate, colored chocolate, and raw chocolate.

[0015] Examples of the composition of the chocolate dough include milk chocolate dough containing sugar, cacao mass, whole milk powder, vegetable oil, cocoa butter, lactose, an emulsifier, and a flavoring. In addition, examples of dark chocolate dough include those containing sugar, cocoa mass, vegetable oil, cocoa powder, cocoa butter, emulsifiers, and flavorings. White chocolate dough may contain cocoa butter, lactose, sugar, vegetable oil, whole milk powder, emulsifiers, and flavorings. Colored chocolate dough refers to white chocolate colored with coloring agents or other ingredients, while raw chocolate dough refers to chocolate that contains moisture such as cream.

[0016] The chocolate dough may be produced by a known method or may be a commercially available product. The chocolate dough may or may not be tempered.

[0017] The content of the chocolate dough in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 20 to 90% by mass, more preferably 30 to 80% by mass, and particularly preferably 40 to 70% by mass. A content within the above preferred range is advantageous in that it can ensure the deliciousness of the chocolate and the amount of protein blended.

[0018] -Protein ingredients- The protein raw material satisfies the following formula (1): The protein raw material may be used alone or in combination of two or more kinds, but it is preferable to use one kind alone. A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

[0019] The differential scanning calorimeter is not particularly limited, and any known device can be appropriately selected.

[0020] The measurement using a differential scanning calorimeter can be carried out under the following conditions: The peak obtained is an endothermic peak of −1.0 J / g or less. Temperature range: 10℃~100℃ Heating rate: 2°C / min Sample amount: approx. 20 mg Ambience: N2 · Container: Aluminum sealed container

[0021] The measurement results obtained by the differential scanning calorimeter can be analyzed using software attached to the device to determine the peak top temperature (° C.) of the endothermic peak and the peak area (J / g) of the endothermic peak. The peak top temperature of the endothermic peak refers to the temperature at the deepest point of the concave portion of the endothermic peak. The peak area refers to the area surrounded by the endothermic peak and the tangent to the baseline.

[0022] The protein content of the protein raw material is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 50% by mass or more, more preferably 80% by mass or more, calculated on a dry matter basis.

[0023] The protein raw material is not particularly limited as long as it satisfies the formula (1) and can be appropriately selected depending on the purpose, but whey protein is preferred as the main component. Note that whey protein may be used as the main component in combination with animal protein or vegetable protein. Examples of the animal protein and vegetable protein include casein, total milk protein, egg protein, collagen, soy protein, wheat protein, pea protein, and rice protein. The phrase "mainly composed of whey protein" means that the amount of whey protein in the protein raw material is 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and particularly preferably 80% by mass or more. Examples of whey proteins include cheese whey and acid whey. Among these, cheese whey is preferred. The whey protein may be whey protein concentrate (WPC) or whey protein isolate (WPI).

[0024] The content of the protein raw material in the food is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 40% by mass or less. When the content of the protein raw material in the food is 40% by mass or less, an increase in the viscosity of the food can be further suppressed.

[0025] It is preferable that when the chocolate dough and the protein ingredient contained in the food are made into a composition consisting of the chocolate dough and the protein ingredient in the same mass ratio as in the food, the content of the protein ingredient in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa·s or less.

[0026] The viscosity of the composition consisting of the chocolate dough and the protein raw material at 30°C is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 350 Pa s or less, more preferably 300 Pa s or less, and particularly preferably 200 Pa s or less. A viscosity within this preferred range is advantageous in terms of better suitability for production.

[0027] In this specification, the viscosity of the composition consisting of the chocolate dough and the protein raw material at 30°C refers to the complex viscosity after 30 minutes when measured as follows. [measurement] Shear rheology measurements are performed using a rheometer (MCR302, manufactured by Anton Paar). Specifically, the sample is sandwiched between parallel plates whose temperature is controlled at 40°C, and temperature dispersion measurements are performed as follows. After adjusting the temperature at 40°C for 10 minutes and then at 30°C for 10 minutes, the sample is subjected to sinusoidal vibration at 30°C for 30 minutes, and the complex viscosity (Pa·s) is calculated. Measurement jig: 10mm diameter parallel plate Gap: 1mm Vibration frequency: 1Hz Measurement interval: 30 seconds Distortion: 1%

[0028] -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 appropriately selected depending on the purpose. Examples of such ingredients include emulsifiers, oils and fats, puffs, cereals, fruit ingredients, nuts, beans, dairy ingredients, flavor ingredients, sweeteners, acidulants, colorants, fragrances, and nutritional ingredients (vitamins, amino acids, dietary fiber, minerals).

[0029] Examples of the puffs and cereals include corn flakes, soybean puffs, wheat puffs, and wheat flakes.

[0030] 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.

[0031] The food may contain an emulsifier from the viewpoint of suppressing an increase in viscosity. The emulsifier is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include sucrose fatty acid esters, monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, lecithin, organic acid monoglycerides, sorbitan fatty acid esters, etc. These may be used alone or in combination of two or more.

[0032] The HLB value of the emulsifier is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 5 or less in that it has high lipophilicity and is more suitable for adjusting the viscosity of chocolate dough.

[0033] The content of the emulsifier in the food product is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 1% by mass or less of the chocolate dough. Even if the content of the emulsifier exceeds 1% by mass, the viscosity of the emulsifier is hardly reduced by increasing the amount, and by keeping the content at 1% by mass or less, undesirable effects of the emulsifier on taste can be suppressed.

[0034] The mixing method is not particularly limited, and any known method can be selected as appropriate. The order in which the chocolate dough, the protein raw material, and the other ingredients are mixed is also not particularly limited, and can be selected as appropriate depending on the purpose, but in order to achieve a smooth texture, it is preferable to mix the protein raw material and the chocolate dough (hereinafter, this may be referred to as "kneading") before adding solid ingredients of 1 mm or more.

[0035] <<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.

[0036] 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. The molding step is preferably carried out within one hour after the mixing step.

[0037] 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.

[0038] 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.

[0039] According to the present invention, it is possible to suppress an increase in viscosity during production, and to obtain a food product that is suitable for production.

[0040] (Method for improving moldability of food) The method for improving the moldability of a food product of the present invention is a method for improving the moldability of a food product containing chocolate dough and a protein ingredient, and includes at least a mixing step, and may further include other steps as necessary.

[0041] <Mixing process> The mixing step is a step of mixing chocolate dough, a protein raw material, 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.

[0042] <Other processes> The other steps in the method for improving the moldability 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 the same as the other steps in the food manufacturing method described above.

[0043] According to the method for improving the moldability of a food product of the present invention, it is possible to suppress an increase in viscosity during production and improve moldability.

[0044] (Method for evaluating the ease of viscosity increase of a food composition) The method for evaluating the ease of viscosity increase of a food composition of the present invention is a method for evaluating the ease of viscosity increase of a food composition containing chocolate dough and a protein raw material, and includes at least an evaluation step and, if necessary, further includes other steps.

[0045] <Evaluation process> The evaluation step is a step of evaluating that the viscosity of the food composition is likely to increase if the protein raw material does not satisfy the following formula (1): In other words, the food composition is evaluated as being unlikely to increase in viscosity if the protein raw material satisfies the following formula (1):

[0046] A×1-B×10≦83.0 ··· Formula (1) In the formula (1), "A" represents the peak-top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

[0047] <Other processes> Other steps in the method for evaluating the ease of viscosity increase of the food composition 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, there is a measurement step in which the protein raw material is measured using the differential scanning calorimeter.

[0048] The measurement using the differential scanning calorimeter can be carried out in the same manner as described above in the section (Food and its manufacturing method).

[0049] According to the method for evaluating the ease of viscosity increase of a food composition of the present invention, the ease of viscosity increase of a food composition during food production can be predicted by a simple method of evaluating whether the protein raw material used in the food composition satisfies the above formula (1). Since confirming the increase in viscosity of a food composition during the actual production process requires a large amount of raw material, cost, and time, the present invention, which can predict the ease of viscosity increase of a food composition in a simple method, is extremely useful. [Example]

[0050] The present invention will be specifically explained below with reference to test examples, but the present invention is not limited to these examples.

[0051] (Test Example 1) <Measurement by differential scanning calorimetry (DSC)> The following commercially available milk protein ingredients 1 to 9 were measured using a differential scanning calorimeter (DSC). Milk protein ingredient 1 (cheese whey: whey protein concentrate (WPC), protein content 80% or more by mass (dry matter)) Milk protein ingredient 2 (cheese whey: WPC, protein content 80% or more by mass (dry matter)) Milk protein ingredient 3 (cheese whey: WPC, protein content 80% or more by mass (dry matter)) Milk protein ingredient 4 (cheese whey: whey protein isolate (WPI), protein content 90% or more by mass (dry matter)) Milk protein ingredient 5 (cheese whey: WPI, protein content 90% or more by mass (dry matter)) Milk protein ingredient 6 (cheese whey: WPC, protein content 80% or more by mass (dry matter)) Milk protein ingredient 7 (cheese whey: WPC, protein content 80% or more by weight (dry matter)) Milk protein ingredient 8 (cheese whey: WPC, protein content 80% or more by mass (dry matter)) Milk protein ingredients 9 (cheese whey: WPC, protein content 80% or more by mass (dry matter))

[0052] -Measurement by DSC- [Sample preparation method] The protein raw material was completely dissolved in ion-exchanged water to a concentration of 10% (mass / mass) to prepare a sample.

[0053] [Measurement conditions] The DSC analyzer used was the "Thermo plus EVO2 DSCvesta" manufactured by Rigaku Corporation, and samples were measured under the following measurement conditions: In order to eliminate false peaks due to the reaction between aluminum and water, the aluminum sealed container was boiled once (at 100°C or higher) before measurement. Temperature range: 10℃~100℃ Heating rate: 2°C / min Sample amount: approx. 20 mg Ambience: N2 · Container: Aluminum sealed container

[0054] [analysis] The results measured with the DSC analyzer were analyzed using the software attached to the analyzer ("Vullios" manufactured by Rigaku Corporation), and the peak top temperature (temperature at the top of the endothermic peak) and its peak area (area of ​​the endothermic peak) of the endothermic peak were determined. The results are shown in Table 1.

[0055] <Viscosity measurement> [Sample preparation method] As the chocolate dough, a general chocolate dough containing the following ingredients was prepared. -Ingredients contained in chocolate dough- Sugar, cocoa mass, whole milk powder, vegetable oil, cocoa butter, lactose, emulsifier, flavoring.

[0056] The milk protein ingredients 1 to 9 were added to the chocolate dough, which had been adjusted to a temperature of 50°C and melted, to a concentration of 30% (mass / mass), and the mixture was kneaded to be completely uniform to prepare a sample.

[0057] [Measurement conditions] Shear rheology measurements were carried out using a rheometer (MCR302, manufactured by Anton Paar). Specifically, the sample was sandwiched between parallel plates whose temperature was adjusted to 40°C, and temperature dispersion measurements were carried out as follows. After adjusting the temperature at 40°C for 10 minutes and then at 30°C for 10 minutes, the sample was subjected to sinusoidal vibration at 30°C for 30 minutes, and the complex viscosity (Pa·s) was calculated. Measurement jig: 10mm diameter parallel plate Gap: 1mm Vibration frequency: 1Hz Measurement interval: 30 seconds Distortion: 1%

[0058] [result] Considering that chocolate dough that has been mixed for some time may be used in actual production, measurements were taken over a 30-minute period to confirm the viscosity transition. The complex viscosity of each sample at the 30-minute point is shown in Table 1. The results obtained were correlated with the ease of thickening during production, and were therefore treated as objective values ​​in the multiple regression analysis described below.

[0059] [Table 1]

[0060] <Multiple regression analysis> Multivariate analysis was performed with Y, X1, and X2 as shown below. The results are shown in Tables 2 to 4. Y: Complex viscosity (Pa·s) after 30 minutes of the composition obtained by blending the above-mentioned chocolate dough with a protein raw material at a concentration of 30% (mass / mass) X1: The peak top temperature of the endothermic peak of the protein raw material measured by DSC as described above X2: Peak area of ​​the above endothermic peak

[0061] [Table 2]

[0062] [Table 3]

[0063] [Table 4]

[0064] As mentioned above, the coefficient of determination R 2 =0.815, and the following multiple regression equation was derived. Y=-6644.7+83.6X1-814.6X2

[0065] This shows that the ease of thickening during production (change in chocolate viscosity over time) can be roughly explained by the temperature at the top of the endothermic peak of the protein raw material and the area of ​​that endothermic peak, as measured by DSC, and that the ratio of the temperature at the top of the endothermic peak (°C) to the area of ​​the endothermic peak (J / g) contributes in a ratio of approximately 1:10.

[0066] (Test Example 2) Using the chocolate dough and milk protein ingredients 1 to 3 and 6 used in Test Example 1, chocolate confectioneries were produced as follows. 45% by mass of the chocolate dough melted and tempered at 50°C was mixed with 15% by mass of the milk protein raw material and other ingredients, including 35% by mass of soybean puffs, 2.5% by mass of raisins, and 2.5% by mass of processed soybeans, to form a completely homogeneous mixture. After leaving the mixture for about 30 minutes, it was molded, cooled, and removed from the mold to produce a food product (chocolate confectionery).

[0067] The suitability of the above manufacturing process was evaluated according to the following criteria, and the results are shown in Table 5. - Criteria for determining manufacturing suitability - ○: No increase in viscosity over time. △: There is some increase in viscosity over time, but this does not affect the production loss rate. ×: Viscosity increased over time to an extent that it affected the production loss rate.

[0068] [Table 5]

[0069] From the above results, it was confirmed that Test Examples 2-1, 2-3, and 2-4, which contained protein ingredients satisfying formula (1), had good manufacturability. On the other hand, it was confirmed that Test Example 2-2, which contained a protein ingredient that did not satisfy formula (1), had poor manufacturability.

[0070] (Test Example 3) <Test Example 3-1> As the chocolate dough, a general white chocolate dough containing the following ingredients was prepared. -Ingredients contained in white chocolate dough- Lactose, cocoa butter, sugar, vegetable oil, whole milk powder, emulsifier, flavoring.

[0071] Milk protein ingredient 3 (the same as that used in Test Example 1) was added to the white chocolate dough, which had been adjusted to a temperature of 50°C and melted, to a concentration of 35% (mass / mass), and the mixture was kneaded to make it completely uniform.

[0072] The complex viscosity of the obtained kneaded product was measured in the same manner as in Test Example 1, and it was 101.57 Pa·s after 30 seconds and 141.40 Pa·s after 30 minutes.

[0073] <Test Example 3-2> As the chocolate dough, a general milk chocolate dough containing the following ingredients was prepared. -Ingredients contained in milk chocolate dough- Sugar, cocoa mass, whole milk powder, vegetable oil, cocoa butter, lactose, emulsifier, flavoring.

[0074] Milk protein ingredient 2 (the same as that used in Test Example 1) was added to the milk chocolate dough, which had been adjusted to a temperature of 50°C and melted, to a concentration of 30% (mass / mass), and the mixture was kneaded to make it completely uniform.

[0075] The complex viscosity of the obtained kneaded product was measured in the same manner as in Test Example 1, and was found to be 167.79 Pa·s after 30 seconds and 371.54 Pa·s after 30 minutes.

[0076] From the above results, it was confirmed that Test Example 3-1, which contained a protein raw material that satisfied formula (1), had a lower complex viscosity even when the amount of protein raw material contained was increased, compared to Test Example 3-2, which contained a protein raw material that did not satisfy formula (1).

[0077] (Test Example 4) <Test Example 4-1> As the milk chocolate dough, the same milk chocolate dough as in Test Example 3-2 was prepared.

[0078] The milk chocolate dough was melted at 50°C, and then milk protein ingredient 2 (the same as that used in Test Example 1) and emulsifier (polyglycerol fatty acid ester) were added to the dough to a concentration of 30% (mass / mass) and 1% (mass / mass), respectively, and the mixture was kneaded to make it completely uniform.

[0079] The complex viscosity of the obtained kneaded product was measured in the same manner as in Test Example 1, and was found to be 14.572 Pa·s after 30 seconds and 31.629 Pa·s after 30 minutes.

[0080] <Test Example 4-2> A kneaded material was obtained in the same manner as in Test Example 4-1, except that the blending amount of the emulsifier was changed to 2% (mass / mass).

[0081] The complex viscosity of the obtained kneaded product was measured in the same manner as in Test Example 1, and was found to be 10.968 Pa·s after 30 seconds and 28.209 Pa·s after 30 minutes.

[0082] The above results confirmed that increasing the amount of emulsifier has almost no effect on reducing viscosity. Furthermore, it was also confirmed that in order to prevent an increase in viscosity in foods in which protein ingredients are blended into chocolate dough, the selection of the protein ingredients to be blended is more important than the blending of emulsifiers.

Claims

1. A food product comprising a chocolate dough and a protein ingredient, A food characterized in that the protein raw material satisfies the following formula (1): A×1-B×10≦83.0... Formula (1) In the formula (1), "A" represents the peak top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

2. The food product according to claim 1, wherein when a composition is formed from the chocolate dough and the protein raw material contained in the food product in the same mass ratio as in the food product, the content of the protein raw material in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa s or less.

3. 3. The food product of claim 1 or 2, further comprising an emulsifier.

4. A method for producing a food product comprising chocolate dough and a protein ingredient, Mixing the chocolate dough with the protein ingredient, A method for producing a food product, characterized in that the protein raw material satisfies the following formula (1): A×1-B×10≦83.0... Formula (1) In the formula (1), "A" represents the peak top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

5. 5. The method for producing a food product according to claim 4, wherein when a composition is formed from the chocolate dough and the protein raw material contained in the food product in the same mass ratio as that in the food product, the content of the protein raw material in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa s or less.

6. The method for producing a food product according to claim 4 or 5, wherein an emulsifier is further mixed in the mixing step.

7. A method for improving the moldability of a food product containing chocolate dough and a protein raw material, comprising: Mixing the chocolate dough with the protein ingredient, A method for improving the moldability of a food product, characterized in that the protein raw material satisfies the following formula (1): A×1-B×10≦83.0... Formula (1) In the formula (1), "A" represents the peak top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

8. 8. The method for improving the moldability of a food product according to claim 7, wherein when a composition is formed from the chocolate dough and the protein raw material contained in the food product in the same mass ratio as that in the food product, the content of the protein raw material in the composition is 35 mass% or less, and the viscosity of the composition at 30°C is 350 Pa s or less.

9. 9. The method for improving moldability of a food product according to claim 7 or 8, wherein an emulsifier is further mixed in the mixing step.

10. A method for evaluating the tendency of a food composition containing a chocolate dough and a protein raw material to increase in viscosity, comprising: A method for evaluating the tendency of a food composition to increase in viscosity, characterized in that if the protein raw material does not satisfy the following formula (1), the food composition is evaluated as being prone to an increase in viscosity. A×1-B×10≦83.0... Formula (1) In the formula (1), "A" represents the peak top temperature (°C) of the endothermic peak when a sample prepared by dissolving the protein raw material in water to a concentration of 10% (mass / mass) is measured using a differential scanning calorimeter, and "B" represents the peak area (J / g) of the endothermic peak.

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