White crumb and its manufacturing method

Abstract

To provide a white crumb that can impart the richness and aroma of heated milk, caramel or caramel-like flavor to chocolate and other foods, and has sufficient whiteness, and to provide a method for preparing the same.SOLUTION: Provided is a white crumb in which a solid milk or protein-containing raw material is 1 to 70 mass%, an oil / fat is 0 to 20 mass%, and a sugar is 15 to 96 mass%, and the white crumb has a color difference value with a L value of 15 to 70, an a value of -4 to 8 and a b value of -2 to 25.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a white crumb (hereinafter referred to as "white crumb") and a method for producing the same. More specifically, the present invention relates to a white crumb that has sufficient whiteness and can impart the richness, fragrant flavor, and caramel or caramel-like flavor of heated milk to chocolate and other foods, and a method for producing the same. [Background technology]

[0002] Crumb production involves processes such as the Maillard reaction between proteins and sugars. Crumb is also often used as an intermediate in chocolate production. For example, in the production of chocolate products, crumb is mixed with the chocolate ingredients, followed by conching and tempering to produce chocolate. Crumb can sometimes make up the majority (approximately 70%) of the ingredients in milk chocolate.

[0003] The flavor of crumb comes from flavor precursors produced by the Maillard reaction. Therefore, the Maillard reaction gives the crumb the flavor and color it needs. In addition, during the Maillard reaction, sugars contained in the crumb's raw materials react with free amino acids and peptides to produce brown substances, which are said to affect the flavor and color. These free amino acids and peptides are known to be derived from solid milk and proteins.

[0004] In the prior art, the Maillard reaction is controlled by adjusting the type and amount of raw materials used in the crumb. For example, Patent Document 1 describes an invention that manipulates the raw materials used in crumb processing or uses other raw materials to increase the consumption of amino flavor precursors during crumb processing and change the flavor intensity and profile of the resulting crumb. More specifically, it discloses a method for producing crumb by mixing and heating about 15 to about 70% by weight of solid milk with about 10 to about 75% by weight of sugar and about 0.1 to about 10% by weight of a milk or vegetable protein hydrolysate, where the percentages are calculated by weight of the mixture.

[0005] Patent Document 1 also discloses the production of white crumb without using solid cocoa, but does not specifically describe what color difference value the white crumb should have. Furthermore, conventional white crumbs lack sufficient milky richness, fragrant flavor, and caramel or caramel-like flavor when whiteness is desired, while they lack sufficient whiteness when milky richness, fragrant flavor, and caramel or caramel-like flavor are desired. Therefore, conventional white crumbs have the problem of causing color changes when blended with white food ingredients. Therefore, there has been a demand for a white crumb that can impart the richness, fragrant flavor, and caramel or caramel-like flavor of heated milk to chocolate and other foods, while also having sufficient whiteness. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 2004-514453 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a white crumb that can impart the richness, fragrant taste, and caramel or caramel-like flavor of heated milk to chocolate and other foods and has sufficient whiteness, and a method for producing the same. [Means for solving the problem]

[0008] In order to achieve the above object, the inventors conducted extensive research into methods for producing white crumbs. As a result, they discovered that the desired white crumbs can be obtained not only by mixing specific amounts of crumb raw materials and carrying out the Maillard reaction, but also by adjusting the moisture content in advance to a specific level before heating in order to control how the Maillard reaction occurs, thereby completing the present invention.

[0009] That is, the first invention of the present invention is a milk product containing 1 to 70% by mass of a raw material containing solid milk or protein, 0 to 20% by mass of fats and oils, and 15 to 96% by mass of sugars. The product is produced through a process of adding a moisture regulator to adjust the moisture content at the time of reaction to 3 to 15% by mass based on 100% by mass of white crumb raw material before initiating the Maillard reaction between the solid milk or protein-containing raw material and sugar, and a Maillard reaction process of heating the product with the adjusted moisture content at the time of reaction to induce the Maillard reaction. White clams ( However, this does not include crumbs produced by mixing milk solids, water, sugar, and an α-dicarbonyl component to form a wet mixture, heating the mixture to a temperature of about 60-100°C, and drying the mixture to a moisture content of less than 3%. ) and the color difference value is L value 15 to 70 and a value -4 ~ 8 and b value -2 ~ 25, the white crumb. In the above, the solid milk or protein-containing ingredients and fats and oils respectively refer to the following: Ingredients containing solid milk or protein: one or more selected from the group consisting of whole milk powder, skim milk powder, whey powder, buttermilk powder, creaming powder, and soy flour Fats and oils: one or more selected from the group consisting of cocoa butter, coconut oil, and olive oil The second invention of the present invention is a milk product containing 1 to 70% by mass of raw materials containing solid milk or protein, 0 to 20% by mass of fats and oils, and 15 to 96% by mass of sugars, and the color difference value is an L value of 15 to 70 and an a value of -4. ~ 8 and b value -2 ~ 25, a method for producing white crumb, which comprises a step of adding a moisture regulator to adjust the moisture content at the time of the reaction to 3 to 15% by mass relative to 100% by mass of the white crumb raw material before causing a Maillard reaction between the raw material containing solid milk or protein and sugar. However, this does not include a method for producing crumb, which comprises mixing milk solids, water, sugar, and an α-dicarbonyl component to form a wet mixture, heating the mixture to a temperature of about 60-100°C, and drying the mixture to a moisture content of less than 3%. ) In the above, the solid milk or protein-containing ingredients and fats and oils respectively refer to the following: Ingredients containing solid milk or protein: one or more selected from the group consisting of whole milk powder, skim milk powder, whey powder, buttermilk powder, creaming powder, and soy flour Fats and oils: one or more selected from the group consisting of cocoa butter, coconut oil, and olive oil The third invention of the present invention is a method for producing a Maillard reaction product, wherein in the Maillard reaction step, the reaction time is 30 to 150 minutes when the reaction temperature is 90°C or higher and lower than 100°C, the reaction time is 1 to 100 minutes when the reaction temperature is 100°C or higher and lower than 120°C, and the reaction time is 0 to 10 minutes when the reaction temperature is 120°C or higher and lower than 130°C. 2 This is a method for producing white crumb described in The fourth invention of the present invention is a method for preparing a nutrient-rich food product, wherein the moisture adjusting agent is one or more selected from the group consisting of water, milk, fresh cream, cacao pulp, and fruit juice. 2 or 3 This is a method for producing white crumb described in A fifth aspect of the present invention is a food product using the white crumb described in claim 1. The sixth aspect of the present invention is a food product selected from the group consisting of white chocolate, white chocolate cream and ice cream mix, drinks, baked goods, and fresh sweets. 5 It is a food product described in the above. [Effects of the Invention]

[0010] According to the present invention, it is possible to impart the richness, fragrant flavor, and caramel or caramel-like flavor of heated milk to chocolate and other foods, and to obtain a white crumb that has sufficient whiteness. Even when such white crumb is blended with food ingredients for which whiteness is important, such as white chocolate, it does not cloud the white color of the food ingredient, and can maintain its whiteness while imparting the richness, fragrant flavor, and caramel or caramel-like flavor of heated milk. Furthermore, because it is such a white crumb, it can be widely used to provide a variety of products that make use of the color of the original food ingredient. DETAILED DESCRIPTION OF THE INVENTION

[0011] [White Crumb] The term "white crumb" as used herein refers to a white crumb produced from raw materials containing solid milk or protein, fats and oils, and sugars (hereinafter, the raw materials containing solid milk or protein, fats and oils, sugars, and other raw materials are collectively referred to as "white crumb raw materials"). The term "100% by mass of white crumb raw materials" refers to the sum of the mass % of raw materials containing solid milk or protein, the mass % of fats and oils, the mass % of sugars, and the mass % of other raw materials, which equals 100% by mass. Here, "crumb" refers to a solid substance containing flavor precursors obtained by the Maillard reaction of free amino acids or peptides contained in raw materials containing solid milk or protein with sugars. For example, when producing milk chocolate, white crumb is mixed with the chocolate raw materials, followed by pulverization, conching, and tempering. Among such crumbs, white crumb refers to a white crumb that does not contain cocoa powder or cocoa mass. This product is often used in white chocolate and other foods where whiteness is important, for example as an intermediate product in white chocolate and white chocolate cream.

[0012] (Ingredients containing milk solids or protein) In the present invention, the term "raw material containing solid milk or protein" refers to any material containing a protein component, such as whole milk powder, skim milk powder, whey powder, buttermilk powder, creaming powder, and soybean powder. Here, whole milk powder refers to a powder obtained by removing water from raw milk, cow's milk, or special cow's milk. Skim milk powder refers to dried skim milk (a product of removing most of the milk fat from animal milk; in the case of cow's milk, it has a non-fat solids content of 8.0% or more and a milk fat content of less than 0.5%). Whey is the supernatant liquid formed when preparing cheese or other products from milk, also known as whey. Whey powder is a powder of this liquid. Buttermilk powder is a dried powder of the liquid obtained during the churning process of producing butter from cream, and is rich in phospholipids. Creaming powder is a food product made primarily from milk, such as skim milk powder, to which cream, vegetable fat, sugars, flavorings, etc. have been added. Examples of soy flour include whole-fat soy flour obtained by grinding dehulled whole soybeans, defatted soy flour obtained by grinding defatted soybeans, and deodorized whole-fat soy flour obtained by heating and deodorizing whole-fat soy flour. In the present invention, the "raw material containing solid milk or protein" is preferably one or more selected from the group consisting of whole milk powder, skim milk powder, whey powder, buttermilk powder, creaming powder, and soy flour.

[0013] The amount of "raw material containing solid milk or protein" used in the present invention is 1 to 70% by mass, more preferably 10 to 60% by mass, and even more preferably 20 to 50% by mass, based on 100% by mass of the white crumb raw materials. By using such an amount, it is possible to adjust the way the Maillard reaction occurs, and to obtain white crumbs with a desired color difference value.

[0014] (Oils and fats) The oils and fats used in the present invention are not particularly limited as long as they are edible, and known oils and fats can be used. Examples of edible oils and fats include rapeseed oil, high-oleic rapeseed oil, soybean oil, high-oleic soybean oil, corn oil, cottonseed oil, safflower oil, high-oleic safflower oil, olive oil, sunflower oil, high-oleic sunflower oil, rice oil, peanut oil, palm oil, sesame oil, grape oil, macadamia nut oil, hazelnut oil, almond oil, pumpkin oil, walnut oil, camellia oil, tea oil, wheat germ oil, palm kernel oil, and coconut oil, as well as animal oils and fats such as beef tallow, lard, fish oil, chicken oil, and milk fat, and their hardened oils, fractionated oils, and interesterified oils. The above edible oils and fats may be used alone or in combination of two or more. It is particularly preferred to use one or more selected from the group consisting of cocoa butter, coconut oil, and olive oil.

[0015] The amount of fat or oil used in the present invention is 0 to 20% by mass, preferably 0 to 15% by mass, more preferably 1 to 10% by mass, and even more preferably 1 to 5% by mass, based on 100% by mass of the white crumb raw material. By using such an amount, white crumb having a desired color difference value can be obtained.

[0016] (sugar) The sugar in the present invention may be any edible sugar, including, for example, sucrose, glucose, dextrose, lactose, maltose, maltose syrup, malt extract, fructose, invert sugar, corn syrup solids, rhamnose, fucose, or sugar substitutes such as polyols, e.g., sorbitol, mannitol, xylitol, maltitol, lactitol, and polydextrose, or mixtures thereof. Sucrose is preferably used alone, but one or more other sugars can be used in combination with sucrose, if necessary. Furthermore, a low-calorie sweetener can be used as part of the sugar, if necessary.

[0017] The amount of sugar used in the present invention is 15 to 96% by mass, more preferably 30 to 90% by mass, and even more preferably 50 to 80% by mass, based on 100% by mass of the white crumb raw materials. By using such an amount, it is possible to adjust the way the Maillard reaction occurs, and to obtain white crumbs with a desired color difference value.

[0018] (moisture regulator) The moisture regulator of the present invention is not particularly limited as long as it contains moisture, but examples thereof include liquids with characteristic moisture content or flavor, such as water, milk, cream, soy milk, coconut milk, cocoa pulp, and fruit juice. It is preferable to use each moisture regulator alone, but if necessary, it can also be used in combination with other moisture regulators. It is preferable to use one or more moisture regulators selected from the group consisting of water, milk, cream, cocoa pulp, and fruit juice as the moisture regulator of the present invention.

[0019] (Other ingredients) Other ingredients contained in the white crumb raw material of the present invention can be those commonly used in crumb production, such as salts such as table salt, dietary fiber, emulsifiers, antioxidants, thickeners, minerals, flavorings, and colorings. These other ingredients can be used singly or in combination of two or more. The method for adding the other ingredients can be any conventional method. The amount of the other ingredients to be added can be determined by a person skilled in the art as long as it does not impair the effects of the present invention.

[0020] The moisture regulator in the present invention is used so that the moisture content during the reaction is 3 to 15% by mass relative to 100% by mass of the white crumb raw materials. For example, 3 to 15% by mass of moisture regulator is added to 70% by mass of raw materials containing milk solids or proteins, 15% by mass of fats and oils, and 15% by mass of sugars. The moisture regulator is added based on the moisture equivalent amount. That is, when the moisture regulator is water, 3 to 15% by mass of water is added relative to 100% by mass of the white crumb raw materials. On the other hand, when milk is used, since the moisture content of milk is approximately 88.5% by mass, 3.4 to 16.9% by mass of milk is added relative to 100% by mass of the white crumb raw materials. The moisture content during the reaction is preferably 3 to 12% by mass, more preferably 4 to 10% by mass, and even more preferably 5 to 10% by mass. By adjusting the moisture content during the reaction to this level, the occurrence of the Maillard reaction can be controlled, and white crumbs with a desired color difference value can be obtained.

[0021] (color difference value) The color difference values ​​in this invention refer to color difference values ​​in the L*a*b* color system, which is one of the color spaces with nearly uniform perceptual accuracy recommended by the International Commission on Illumination in 1976. Color difference values ​​can be measured using a commercially available color difference meter (e.g., the 300A manufactured by Nippon Denshoku Industries Co., Ltd.). The results are expressed as the L value (lightness), a value, and b value (all chromaticity). Here, the larger the L value, the more white the color, and the smaller the L value, the more black the color. The larger the a value, the more reddish the color and the smaller the a value, the more greenish the color. The larger the b value, the more yellowish the color and the smaller the b value, the more blueish the color.

[0022] In the present invention, the white crumb has color difference values ​​of an L value of 15 to 70, an a value of -4 to 8, and a b value of -2 to 25, preferably an L value of 16 to 69, an a value of -4 to 7, and a b value of -2 to 24, more preferably an L value of 17 to 68, an a value of -3 to 7, and a b value of -2 to 23, even more preferably an L value of 30 to 65, an a value of -3 to 7, and a b value of -2 to 23, and most preferably an L value of 40 to 62, an a value of -3 to 7, and a b value of -2 to 23. By setting these numerical values, it is possible to obtain white crumb with the desired whiteness.

[0023] [Method for producing white crumb] The method for producing white crumbs of the present invention includes the steps of: adjusting the water content at the time of reaction to 3 to 15% by mass, based on 100% by mass of the white crumb raw material, by adding a moisture regulator prior to initiating a Maillard reaction between the raw material containing milk solids or protein and sugar; and heating the white crumb raw material with the adjusted water content at the time of reaction to induce the Maillard reaction. The white crumb obtained by this method contains 1 to 70% by mass of the raw material containing milk solids or protein, 0 to 20% by mass of fats and oils, and 15 to 96% by mass of sugars, and has a color difference value of L 15 to 70, a value a of -4 to 8, and a value b of -2 to 25. The masses of the raw material containing milk solids or protein, the fats and oils, and the sugars that constitute the white crumb raw material remain almost unchanged even when the water evaporates during the heating and drying steps.

[0024] (An adjustment step in which a moisture adjuster is added before the Maillard reaction between solid milk or protein-containing raw materials and sugar to adjust the moisture content to 3 to 15% by mass during the reaction) The solid milk or protein-containing raw material, oil, fat, and sugar described above are purchased or prepared. The moisture adjuster described above is added to the solid milk or protein-containing raw material and sugar, or the solid milk or protein-containing raw material, oil, fat, and sugar, and mixed to obtain a mixture, and the moisture content during reaction is adjusted to a predetermined range. The step of adding the moisture adjuster and mixing can be performed according to a conventionally known method. For example, the solid milk or protein-containing raw material and sugar, or the solid milk or protein-containing raw material, oil, fat, and sugar, are placed in an apparatus (reactor), and the moisture adjuster is added to achieve the predetermined moisture content during reaction. The mixture is thoroughly stirred to obtain a well-dispersed or mixed mixture. The moisture content during reaction of this mixture is 3 to 15% by mass, more preferably 4 to 10% by mass, and even more preferably 5 to 10% by mass. The temperature for mixing and stirring may generally be around room temperature (20°C), and for stirring, a machine or device commonly used for ordinary stirring, such as a mixer, paddle mixer, Nauta mixer, Henschel mixer, fluidized bed mixer, V blender, or homogenizer, may be used. As mentioned above, there are two possible patterns for adding fats and oils: either before or after the Maillard reaction. The reason for this is that fats and oils do not mix well with hydrophilic substances such as raw materials containing milk solids or proteins and sugars, and are therefore negligible raw materials when considering the moisture content during the reaction. However, just like raw materials containing milk solids or proteins, fats and oils, and sugars, it is easier to understand if the moisture adjuster is uniformly measured based on 100% by mass of the white crumb raw material, so it was treated as above.

[0025] (Maillard reaction step in which the product with the adjusted water content during the reaction is heated to cause the Maillard reaction) This is a process of heating the mixture obtained as described above, with the water content at reaction adjusted, to cause a Maillard reaction. More specifically, this process involves heating the mixture, with the water content at reaction adjusted to a predetermined level, to cause a Maillard reaction between sugars and free amino acids or peptides contained in the milk solid or protein-containing raw material. This heating process gradually evaporates the water contained in the mixture, ultimately resulting in a water content of 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less in the white crumb. For example, an oil bath may be heated to a predetermined temperature, a reaction vessel (bowl) placed in the bath, and the mixture in the reaction vessel heated to cause the Maillard reaction at a desired reaction temperature and for a desired reaction time. The reaction temperature and reaction time are not limited as long as they cause the Maillard reaction to produce a desired color difference. When the reaction temperature of the Maillard reaction is 90°C or higher but less than 100°C, the reaction time is preferably 30 to 150 minutes, more preferably 60 to 150 minutes, and even more preferably 100 to 150 minutes. Furthermore, when the reaction temperature of the Maillard reaction is 100°C or higher but lower than 120°C, the reaction time is preferably 1 to 100 minutes, more preferably 1 to 60 minutes, and even more preferably 1 to 30 minutes. Furthermore, when the reaction temperature of the Maillard reaction is 120°C or higher but lower than 130°C, the reaction time is preferably 0 to 10 minutes, more preferably 0 to 7 minutes, and even more preferably 0 to 5 minutes. This allows for the production of white crumbs with the desired whiteness. In the present invention, the reaction temperature refers to the final temperature reached. In the present invention, the reaction time refers to the retention time at the final temperature reached.

[0026] In order to completely remove moisture, a drying step may be optionally performed after the Maillard reaction. The drying step can be performed by a known method. For example, moisture can be removed by reduced pressure or vacuum drying using an aspirator or the like. This drying step allows white crumb with a low moisture content to be produced.

[0027] [Food] The food product of the present invention is a food product produced using the above-mentioned white crumb. Examples of such foods include white chocolate, white chocolate cream, ice cream mix, drinks, baked goods, and fresh confectionery. In particular, the food product is preferably selected from the group consisting of white chocolate, white chocolate cream and ice cream mix, drinks, baked goods, and fresh confectionery. These foods can be produced and processed by known general methods. [Example]

[0028] The present invention will now be described with reference to examples, but is not limited to these examples. In the following, "parts" and "%" mean "parts by mass" and "% by mass" unless otherwise specified.

[0029] <Ingredients> [Solid milk A]: Whole milk powder, manufactured by Lacto Japan Co., Ltd., product name: W26U [Solid milk B]: Skim milk powder, manufactured by Morinaga Milk Industry Co., Ltd., product name: Morinaga Skim Milk Powder [Solid Milk C]: Whey powder, manufactured by VALIO LTD, product name: Whey Powder (D40) [Solid milk D]: Buttermilk powder, manufactured by Yotsuba Dairy Products Co., Ltd., product name: Yotsuba Hokkaido Buttermilk Powder [Solid milk E]: Creaming powder, manufactured by Asahi Group Foods Co., Ltd., product name: Cream Powder CH [Soybean flour F]: Soybean flour, manufactured by Nisshin Oillio Group Co., Ltd., product name: Alpha Plus HS-600 [Fat A]: Cocoa butter, manufactured by Cargill Japan, product name: DF200 [Oil B]: Coconut oil, manufactured by Asahi Co., Ltd., product name: Extra virgin coconut oil [Sugar A]: Granulated sugar, manufactured by Hokuren Agricultural Cooperative Association, product name: HBS beet granulated sugar [Sugar B]: Brown sugar, manufactured by Itochu Sugar Co., Ltd., product name: Brown sugar CIB2 [Sugar C]: Soba sugar, manufactured by Daito Seito Co., Ltd., product name: Soba sugar [Sugar D]: Brown sugar, manufactured by Nisshin Sugar Co., Ltd., product name: Hateruma Island Brown Sugar Powder [Moisture regulator A]: Tap water [Moisture Regulator B]: Milk, manufactured by AEON Co., Ltd., Product Name: Top Value Best Price Unadjusted Milk [Moisture adjuster C]: Fresh cream, manufactured by Takanashi Sales Co., Ltd., product name: Fresh Cream 42 [Moisture adjuster D]: Cocoa pulp, manufactured by Cocoon Co., Ltd., product name: Palo Santo Cocoa Pulp [Moisture Regulator E]: Fruit juice, manufactured by Megmilk Snow Brand Co., Ltd., Product Name: Dole Pineapple 100% [Moisture Regulator F]: Coconut milk, manufactured by Nichi-Futsu Boeki Co., Ltd., Product Name: Ayam Coconut Milk Premium [Moisture Regulator G]: Almond milk, manufactured by Ezaki Glico Co., Ltd., Product Name: Almond Effect Sugar-Free [Moisture Regulator H]: Soy milk, manufactured by AEON Co., Ltd., Product Name: Organic Unsweetened Soy Milk

[0030] The color difference values ​​in the examples and comparative examples were measured by measuring the color difference value of a mixed sample prepared by adding hot water to the produced white crumb in a 1:1 ratio. The measuring device used was a spectrophotometer CM-700d (manufactured by Konica Minolta, Inc.). The mixed sample was placed in a transparent petri dish and placed on the device for measurement.

[0031] [Table 1]

[0032] [Table 2]

[0033] [Table 3]

[0034] [Table 4]

[0035]

Table 5

[0036]

Table 6

[0037]

Table 7

[0038]

Table 8

[0039]

Table 9

[0040]

Table 10

[0041]

Table 11

[0042]

Table 12

[0043]

Table 13

[0044]

Table 14

[0045] <Examples 1 to 28> According to the recipes in Tables 1 to 10, raw materials containing solid milk or protein, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1). After addition, stirring was started and the mixture was heated until the temperature reached 100 to 102°C. After reaching this temperature, the mixture was maintained at this temperature for 12 minutes to induce the Maillard reaction. After the reaction was completed, oils and fats were added and the mixture was stirred. The mixture was then dried under reduced pressure for 5 to 10 minutes using a circulation aspirator with a vacuum regulator (manufactured by Shibata Scientific Co., Ltd., model number: WJ-20) to remove moisture and produce white crumbs.

[0046] In Example 29, solid milk, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1) according to the recipe in Table 11. After addition, stirring was started, the mixture was heated to a temperature of 90 to 92°C, and after reaching that temperature, the mixture was maintained at that temperature while reacting for 135 minutes, except for the same procedure as in the above Examples. In Example 30, solid milk, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1) according to the recipe in Table 11. After addition, stirring was started, the mixture was heated to a temperature of 100 to 102°C, and after reaching that temperature, the mixture was maintained at that temperature while reacting for 90 minutes, except for the same procedure as in the above Examples. In Example 31, solid milk, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1) according to the recipe in Table 11. After addition, stirring was started, and the mixture was heated to a temperature of 120 to 122°C. After reaching that temperature, the mixture was maintained at that temperature while reacting for 3 minutes, but the same procedure was followed as in the above Examples. In Example 32, solid milk, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1) according to the recipe in Table 12. After addition, stirring was started, and the mixture was heated to a temperature of 120°C. Immediately after the temperature reached 120°C, the oil or fat was added, but the same procedure was followed as in the above Examples. In Example 33, solid milk, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1) according to the recipe in Table 12. After addition, stirring was started, and the mixture was heated to a temperature of 125°C. Immediately after the temperature reached 125°C, the same procedure as in the above Examples was repeated, except that the oil or fat was added.

[0047] <Comparative Example 1> According to the recipe in Table 13, sugar and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1) without adding solid milk. After addition, stirring was started and the mixture was heated until the temperature reached 100 to 102°C. After reaching this temperature, the reaction was carried out for 12 minutes while maintaining the temperature. After the reaction was completed, oil was added, and then the mixture was dried under reduced pressure for 5 to 10 minutes using a circulation aspirator with a vacuum regulator (manufactured by Shibata Scientific Co., Ltd., model number: WJ-20) to remove moisture. Since the finished crumb did not contain solid milk, the Maillard reaction did not occur, and the crumb's characteristic flavor was not obtained.

[0048] <Comparative Example 2> According to the recipe in Table 13, solid milk, sugar, and moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1). After addition, stirring was started and the mixture was heated until the temperature reached 100-102°C. After reaching this temperature, the reaction was carried out for 12 minutes while maintaining the temperature. After the reaction was completed, oil was added, and the mixture was then dried under reduced pressure for 5-10 minutes using a circulation aspirator with a vacuum regulator (manufactured by Shibata Scientific Co., Ltd., model number: WJ-20) to remove moisture. The resulting crumb contained more solid milk than expected, so it was not white enough and did not fall within the color difference range.

[0049] <Comparative Example 3> According to the recipe in Table 13, solid milk, sugar, and moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1). After addition, stirring was started and the mixture was heated to a temperature of 100 to 102°C. After reaching this temperature, the mixture was allowed to react for 12 minutes while maintaining the temperature. After the reaction was completed, oil was added, and the mixture was then dried under reduced pressure for 5 to 10 minutes using a circulation aspirator with a vacuum regulator (manufactured by Shibata Scientific Co., Ltd., model number: WJ-20) to remove moisture. The resulting crumb did not have the flavor characteristic of crumb because the amount of solid milk was less than the specified amount.

[0050] <Comparative Example 4> According to the recipe in Table 13, solid milk, sugar, and a moisture adjuster were added to a reactor (manufactured by Irie Shokai Co., Ltd., model number: PNV-1). After adding the ingredients, stirring was started, but due to the low moisture content, the dough did not mix well and an unusual noise was generated from the reactor. Therefore, it was determined that producing white crumb would be difficult, and production was discontinued.

[0051] <Comparative Example 5> A mixture of sugar, whole milk powder, and cocoa butter, FPW-D (manufactured by T&C MANUFACTURING), was prepared. Table 14 shows the color difference values ​​of Comparative Example 5.

[0052] <Comparative Example 6> A commercially available caramel powder (manufactured by Morinaga Milk Industry Co., Ltd., product name: Morinaga Caramel Powder) was prepared. Table 14 shows the color difference values ​​of Comparative Example 6.

[0053] <Sensory evaluation> When tasting the white crumbs produced, a panel of five people evaluated the richness of the heated milk and the white crumb-like flavor on a four-point scale from 0 to 4. The higher the score, the stronger the flavor. Comparative Example 5 was used as the standard, and the evaluation was based on whether the flavor was more noticeable than that. Comparative Example 5 was used as the standard because it was a mixture of milk powder, sugar, and cocoa butter, and had not yet undergone the Maillard reaction that produces the unique flavor upon heating. The evaluation results for each are shown in Tables 15 to 20. Furthermore, "white crumb-like" refers to a milky aroma with a faint caramel-like aroma. Richness evaluation 4: Feels much more full-bodied than Comparative Example 5 3: Feels richer than Comparative Example 5 2: Feels richer than Comparative Example 5 1: Feels less rich than Comparative Example 5 0: Less rich than Comparative Example 5 White crumb flavor evaluation 4: The white crumb flavor is much stronger than in Comparative Example 5 3: Feels more like white crumb than Comparative Example 5 2: Feels more like white crumb than Comparative Example 5 1: The white crumb flavor is weaker than that of Comparative Example 5 0: Less white crumb-like than Comparative Example 5

[0054] <Appearance evaluation> The appearance and whiteness of the produced white crumbs were evaluated comprehensively by a panel of five people on a four-point scale from 0 to 4 points. The higher the score, the whiter the flavor. Comparative Example 6 was used as the standard, and evaluation was performed to see whether the flavor was more noticeable. The reason for using Comparative Example 6 as the standard is that it is a very common caramel powder, and its value as a white crumb lies in its lighter color than caramel powder. The evaluation results are shown in Tables 15 to 20. Whiteness appearance evaluation 4: Feels much whiter than Comparative Example 6 3: Whiter than Comparative Example 6 2: Feels whiter than Comparative Example 6 1: Whiteness felt weaker than Comparative Example 6 0: Less white than Comparative Example 6

[0055] <Sensory evaluation pass criteria> The pass criteria for the sensory evaluation were that a product failed if it received even one zero point. Also, if there were no zero points and at least one item received two points or more, the product was considered to have passed.

[0056] [Table 15]

[0057] [Table 16]

[0058] [Table 17]

[0059] [Table 18]

[0060] [Table 19]

[0061] [Table 20]

[0062] <Chocolate made with white crumb> A certain amount of emulsifier was added to a mixture of white crumb from Examples 1, 12, 18 or Comparative Example 1 and cocoa butter in a ratio of 65:35, and chocolate was produced using this mixture in accordance with the usual chocolate production methods (mixing, pulverizing, refining, tempering, and cooling).

[0063] <Sensory evaluation> When eating chocolates produced using the white crumb of Examples 1, 12, 18, or Comparative Example 1, a panel of five people evaluated the richness of the heated milk, the fragrant aroma, the caramel or caramel-like flavor, and the white crumb-like flavor on a four-point scale from 0 to 4. The chocolate produced using the white crumb of Comparative Example 1 was used as the standard, and the evaluation was conducted to see whether the flavor was more noticeable than that (chocolate produced using Comparative Example 1 was given a score of 0). The flavor evaluation was conducted with a higher score, indicating a stronger flavor. The evaluation results are shown in Table 21. Richness evaluation 4: The flavor is much stronger than that of the chocolate used in Comparative Example 1 3: Feels richer than chocolate made using Comparative Example 1 2: Feels richer than chocolate made using Comparative Example 1 1: Feels a little richer than chocolate made using Comparative Example 1 0: Less rich than chocolate using Comparative Example 1 ·Fragrance rating 4: The aroma is much stronger than that of the chocolate made using Comparative Example 1 3: The aroma is stronger than that of the chocolate made using Comparative Example 1 2: It feels more fragrant than the chocolate made using Comparative Example 1 1: It feels a little more fragrant than the chocolate made using Comparative Example 1 0: Less fragrant than chocolate using Comparative Example 1 Caramel and caramel-like flavor ratings 4: The caramel or caramel-like flavor is much stronger than the chocolate using Comparative Example 1. 3: The caramel or caramel-like flavor is stronger than that of the chocolate using Comparative Example 1. 2: The caramel or caramel-like flavor is felt more than the chocolate using Comparative Example 1. 1: I feel a bit more caramel or caramel-like flavor than the chocolate using Comparative Example 1. 0: Less caramel or caramel-like flavor than chocolate using Comparative Example 1 White crumb flavor evaluation 4: The white crumb flavor is much stronger than the chocolate made using Comparative Example 1 3: The taste is more like white crumb than the chocolate made using Comparative Example 1 2: It feels more like white crumb than chocolate made using Comparative Example 1 1: It feels a little more like white crumb than the chocolate made using Comparative Example 1 0: Less white crumb-like than chocolate using Comparative Example 1

[0064] <Sensory evaluation pass criteria> The pass criteria for the sensory evaluation were that a product failed if it received even one zero point. Also, if there were no zero points and at least one point was one point or higher, the product was considered to have passed.

[0065] [Table 21]

[0066] As shown above, the chocolates made with the white crumbs of Examples 1, 12, and 18 had a stronger sense of the richness of heated milk, a fragrant aroma, a caramel-like flavor, and a white crumb-like flavor than the chocolate made with the white crumb of Comparative Example 1. Thus, by producing white crumb by adjusting the specific blending ratio, moisture content during reaction, types of raw materials, and reaction temperature and time, it was possible to provide white crumbs with unique flavors and colors. This makes it possible to provide a variety of products that make use of the colors of the original food ingredients.

Claims

1. A white crumb produced through an adjustment step in which a moisture regulator is added to adjust the moisture content at the time of the reaction to 3 to 15% by mass relative to 100% by mass of white crumb raw materials before initiating a Maillard reaction between the raw materials containing solid milk or protein and the sugar, and a Maillard reaction step in which the mixture with the adjusted moisture content at the time of the reaction is heated to induce the Maillard reaction (however, this does not include crumb produced by mixing milk solids, water, sugar, and an α-dicarbonyl component to form a wet mixture, heating the mixture to a temperature of approximately 60 to 100°C, and drying the mixture to a moisture content of less than 3%), the white crumb having a color difference value of L 15 to 70, a value a of -4 to 8, and a value b of -2 to 25. In the above, the solid milk or protein-containing ingredients and fats and oils respectively refer to the following: Ingredients containing solid milk or protein: one or more selected from the group consisting of whole milk powder, skim milk powder, whey powder, buttermilk powder, creaming powder, and soybean flour Fats and oils: one or more selected from the group consisting of cocoa butter, coconut oil, and olive oil

2. A method for producing white crumb, which comprises 1 to 70% by mass of raw materials containing solid milk or protein, 0 to 20% by mass of fats and oils, and 15 to 96% by mass of sugar, and has color difference values ​​of L value of 15 to 70, a value of -4 to 8, and b value of -2 to 25, and which comprises: an adjusting step of adding a moisture regulator to adjust the moisture content at the time of the reaction to 3 to 15% by mass relative to 100% by mass of the white crumb raw materials before causing a Maillard reaction between the raw materials containing solid milk or protein and sugar (however, this does not include a method for producing crumb, which comprises mixing milk solids, water, sugar, and an α-dicarbonyl component to form a wet mixture, heating the mixture to a temperature of about 60 to 100°C, and drying the mixture to a moisture content of less than 3%). In the above, the solid milk or protein-containing ingredients and fats and oils respectively refer to the following: Ingredients containing solid milk or protein: one or more selected from the group consisting of whole milk powder, skim milk powder, whey powder, buttermilk powder, creaming powder, and soybean flour Fats and oils: one or more selected from the group consisting of cocoa butter, coconut oil, and olive oil

3. 3. The method for producing white crumbs according to claim 2, wherein in the Maillard reaction step, the reaction time is 30 to 150 minutes when the reaction temperature is 90°C or higher and lower than 100°C, the reaction time is 1 to 100 minutes when the reaction temperature is 100°C or higher and lower than 120°C, and the reaction time is 0 to 10 minutes when the reaction temperature is 120°C or higher and lower than 130°C.

4. 4. The method for producing white crumb according to claim 2 or 3, wherein the moisture regulator is one or more selected from the group consisting of water, milk, fresh cream, cocoa pulp, and fruit juice.

5. A food product using the white crumb according to claim 1.

6. 6. The food product of claim 5, wherein the food product is selected from the group consisting of white chocolate, white chocolate cream and ice cream mixes, drinks, baked goods, and fresh confectioneries.

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