Method for producing sheared food material

Abstract

To provide a method for producing a sheared product of fruit and vegetable, which can be used for various food products; for example, to provide chilled confectioneries that provide an original fresh taste of the fruit and exhibit better spooning by using the sheared product of fruit.SOLUTION: This invention relates to a method for producing a sheared product of food materials including shearing a mixture of oil and fat powder having a melting point of 55°C or more with one or more food ingredients selected from fruits and vegetables, wherein the amount of the oil and fat powder is 5-200 pts.mass based on 100 pts.mass of food ingredients.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a method for producing shredded food materials. [Background technology]

[0002] Frozen desserts include fruits such as strawberries, oranges, apples, nuts such as peanuts and almonds, and vegetables such as pumpkin. In order to enhance image recognition based on the appearance of fruit in frozen desserts, an attempt has been made to make it easier for consumers to recognize that they are eating a fruit-based frozen dessert by developing a technology to mold the covering material, which is made of an edible material such as grain flour and is filled with a frozen dessert such as ice cream containing fruit, to imitate the shape of the actual fruit placed inside the dessert (Patent Document 1).

[0003] In addition, by using additive ingredients for ice cream, in which sugar components are precipitated on the surface of vacuum freeze-dried vegetables and fruits, an ice cream has been developed that has the melt-in-your-mouth feel of ice cream, while also providing the contrasting textures of crunchiness and crunchiness, creating a novel texture that can be enjoyed at the same time. On the other hand, there have been few developments of frozen desserts that use fresh fruit to not only allow the taste of the fruit's natural freshness to be enjoyed, but also allow the desserts to be easily eaten. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 62-22547 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a method for producing shredded fruit and vegetable food materials that can be used in various food products. Another object of the present invention is to provide a frozen dessert that not only allows the user to enjoy the original fresh taste of fruit but also makes it easy to eat by using shredded fruit in the frozen dessert. [Means for solving the problem]

[0006] As a result of extensive research into solving the above problems, the inventors discovered a method for producing sheared food material products by shearing a mixture of one or more food materials selected from fruits and vegetables and an oil or fat powder having a melting point of 55°C or higher in a specific ratio, and thus completed the present invention.

[0007] That is, the present invention relates to the following. [1] A method for producing a sheared food material, comprising shearing a mixture of one or more food materials selected from fruits and vegetables and an oil or fat powder having a melting point of 55°C or higher, The average particle size of the oil or fat powder is 0.5 to 200 μm, The amount of the oil and fat powder relative to 100 parts by mass of the food material is 20~150 A method for producing shredded food materials, characterized in that the shredded food materials are produced in parts by mass. [2] The food material and the oil / fat powder are added with one or more selected from the group consisting of an emulsifier, a complex dietary fiber material, and a sugar, and then subjected to a shearing treatment. 〔1〕 A method for producing the sheared food material described in claim 1. [3] The fat and oil powder contains a fat and oil component including one or more XXX-type triglycerides having a fatty acid residue X with a carbon number x at positions 1 to 3 of glycerin, wherein the carbon number x is an integer selected from 16 to 20, the fat and oil component contains a β-type fat and oil, and the particles of the fat and oil powder have a plate-like shape. [1] or [2] A method for producing the sheared food material described above. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide shredded fruit or vegetable food materials that can be used in various foods. Furthermore, the shredded food material of the present invention not only allows the user to enjoy the original fresh taste of the fruit, but also provides a frozen dessert that is easy to eat. [Brief explanation of the drawings]

[0009] [Figure 1] 1 is a DSC chart showing the change in endothermic heat when oil / fat powder (a) is heated at a temperature increase rate of 2° C. / min. [Figure 2] 1 is an electron microscope photograph of the fat and oil powder (a) of Production Example 1. [Figure 3] The graph in Figure 3 is a graph showing the analysis results of odor components (esters) in strawberry shreds for ice cream. DETAILED DESCRIPTION OF THE INVENTION

[0010] Specific embodiments of the present invention will be described in detail below, but the present invention is not limited to the following embodiments and can be implemented with appropriate modifications within the scope of the object of the present invention.

[0011] The present invention is a method for producing sheared food material products, which comprises shearing a mixture of one or more food materials selected from fruits and vegetables and an oil or fat powder having a melting point of 55°C or higher, wherein the amount of the oil or fat powder is 5 to 200 parts by mass per 100 parts by mass of the food material.

[0012] [Food ingredients] First, the food material used in the present invention will be explained. The food material used in the present invention is one or more food materials selected from fruits and vegetables. Examples of fruits include strawberries, pineapples, mangoes, mixed berries, mandarins, oranges, apples, and nuts such as peanuts and almonds. Vegetables include, for example, green onions and edamame.

[0013] [Oil powder] Next, the fat and oil powder used in the present invention will be explained. The fats and oils used as raw materials for the fat and oil powder having a melting point of 55°C or higher are not particularly limited as long as they are edible fats and oils. Here, the fat or oil powder refers to a powder that is substantially composed of fat or oil. "Substantially" means that, when the entire fat or oil powder is taken as 100% by mass, it contains less than 5% by mass of components other than fat or oil. Furthermore, since the oil powder used has a high melting point of 55°C or higher, it mixes well with fruits and vegetables that contain a lot of water, and as a result, it is thought that the sheared food material of the present invention can be obtained. The oil and fat powder of the present invention is different from powdered oil and fat obtained by spray-drying an emulsion of an aqueous solution containing oil and fat, excipients, emulsifiers, etc. Examples of fat and oil powders used in the present invention include palm stearin, extremely hardened palm oil, extremely hardened rapeseed oil, extremely hardened high-erucic acid rapeseed oil, extremely hardened soybean oil, extremely hardened sunflower oil, and extremely hardened safflower oil, in which 80 mass % or more of the fatty acids constituting the fat and oil are saturated fatty acids having 16 or more carbon atoms, and one or more of these can be used. The melting point of the oil or fat powder is 55°C or higher, preferably 58°C or higher, and more preferably 61°C or higher, and the upper limit of the melting point is preferably 90°C or lower, more preferably 80°C or lower, and even more preferably 75°C or lower.

[0014] The melting point of the fat or oil powder used in the present invention can be determined by DSC (differential scanning calorimetry) measurement. The fat or oil powder is heated at a temperature increase rate of 1 to 5°C (preferably 2°C) per minute, and the temperature at which endothermic heat disappears is taken as the melting point. Specifically, as shown in FIG. 1, the melting point is the temperature at the intersection of the baseline where endotherm has completely disappeared due to heating and the rising line returning from the last endotherm to the baseline.

[0015] The average particle size (effective diameter) of the particles is, for example, preferably 0.5 to 200 μm, more preferably 1 to 100 μm, even more preferably 1 to 50 μm, particularly preferably 1 to 30 μm, and especially preferably 1 to 20 μm. In particular, when the average particle size of the fat or oil powder is 1 to 20 μm, it is possible to obtain not only a paste-like but also a powder-like sheared food material product. Here, the average particle size (effective diameter) refers to the volume mean diameter [MV], and the volume mean diameter [MV] is determined by measuring the volume-based particle size distribution by dry measurement using a particle size distribution analyzer (e.g., manufactured by Shimadzu Corporation, device name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1), and the obtained volume mean diameter [MV] is taken as the average particle size. The volume mean diameter [MV] can be calculated from the following formula using the particle size, particle volume, and total particle volume values ​​of the particles. Volume mean diameter [MV] = sum of (particle size x particle volume) / sum of particle volumes The effective diameter means the particle size of a sphere when the measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained assuming the crystal is spherical. In this way, in the case of the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming the crystal is spherical with the measured diffraction pattern, so that the measurement can be performed using the same principle whether the object to be measured is plate-shaped or spherical.

[0016] The fat powder may optionally contain other components (additives) such as emulsifiers, flavorings, colorings, etc. To incorporate these other components, the other components may be added to or mixed with the raw materials for the fat powder or the fat powder. Specifically, the fat powder may be produced by mixing the other components such as emulsifiers, flavorings, colorings, etc. with the raw materials for the fat powder, mixing the other components such as emulsifiers, flavorings, colorings, etc. with the fat powder raw materials, or by pulverizing the fat powder to produce it, or by mixing the other components such as emulsifiers, flavorings, colorings, etc. with the produced fat powder. Here, examples of the emulsifiers as other ingredients include monoglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin. Examples of the flavoring agents include limonene, vanillin, orange, vanilla, and jasmine. Examples of the coloring agents include natural coloring agents such as turmeric color, gardenia color, safflower color, paprika color, and red cabbage color, and synthetic coloring agents such as tar-based coloring agents. The amount of these other components can be any amount as long as it does not impair the effects of the present invention, but for example, when the total mass of the oil or fat powder is taken as 100% by mass, it is, for example, 0 to 30% by mass, preferably 1 to 18% by mass, more preferably 2 to 15% by mass, and even more preferably 3 to 8% by mass. Preferably, 90% by mass or more of the other components are powders with an average particle size of 1000 μm or less, and more preferably powders with an average particle size of 500 μm or less. Furthermore, since fine particles of 20 μm or less are difficult for the human senses to detect, powders with an average particle size of, for example, 20 μm or less, preferably 0.1 to 20 μm, more preferably 1 to 18 μm, are preferred, as this eliminates the rough, gritty feel of the powder when placed in the mouth.

[0017] The method for producing the fat or oil powder used in the present invention is not particularly limited. For example, the fat or oil powder can be produced by pulverizing a raw material of the fat or oil powder having a melting point of 55°C or higher by a conventionally known method such as freeze-pulverization, extrusion granulation, or spray cooling. The fat powder used in the present invention may be a commercially available fat powder, such as "Lubriwax-102H" sold by Freund Corporation, "TP-9" sold by NOF Corporation, or "Spray Fat NR-100" sold by Riken Vitamin Co., Ltd. Furthermore, the fat and oil powder used in the present invention can be a product (fat and oil powder A) described below.

[0018] [Oil powder A] The fat powder used in the present invention may be fat powder A, which will be described below. The fat / oil powder A is a fat / oil powder containing a fat / oil component including one or more XXX-type triglycerides having saturated fatty acid residues X with a carbon number x at positions 1 to 3 of glycerin, where the carbon number x is an integer selected from 16 to 20, the fat / oil component includes β-type fats, and the particles of the fat / oil powder are plate-like. The oil powder A will be described in detail below.

[0019] The fat powder A contains a fat component. The fat component contains at least a XXX triglyceride and optionally contains other triglycerides. The fat and oil component includes β-type fats and oils. Here, β-type fats and oils are fats and oils consisting only of β-type crystals, which is one of the crystalline polymorphs of fats and oils. Other crystalline polymorphs include β'-type fats and α-type fats. β'-type fats and oils are fats and oils consisting only of β'-type crystals, which is one of the crystalline polymorphs of fats and oils. α-type fats and oils are fats and oils consisting only of α-type crystals, which is one of the crystalline polymorphs of fats and oils. Some fat and oil crystals have the same composition but different sublattice structures (crystal structures), which are called crystalline polymorphs. Representative examples include hexagonal, orthorhombic perpendicular, and triclinic parallel, which are called α-type, β'-type, and β-type, respectively. The melting points of each polymorph increase in the order of α, β', and β. The melting points of each polymorph vary depending on the type of fatty acid residue X with carbon number x. Table 1 below shows the melting points (°C) of each polymorph for tripalmitin, tristearin, and triarachydin, respectively. Table 1 was prepared based on Nissim Garti et al., "Crystallization and Polymorphism of Fats and Fatty Acids," Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, the melting points (°C) were rounded to the nearest whole number. Furthermore, if the composition of a fat or oil and the melting points of each of its polymorphs are known, it is possible to detect at least whether or not a beta fat or oil is present in the fat or oil.

[0020] [Table 1]

[0021] A common method for identifying these polymorphs is by X-ray diffraction, the diffraction conditions of which are given by the Bragg equation: 2dsinθ=nλ(n=1,2,3) Diffraction peaks appear at positions that satisfy this equation. Here, d is the lattice constant, θ is the diffraction (incidence) angle, λ is the wavelength of the X-ray, and n is a natural number. The diffraction peaks corresponding to the short spacing, 2θ = 16–27°, provide information about the lateral packing (sublattice) within the crystal, allowing for the identification of polymorphs. In particular, for triacylglycerols, characteristic peaks for the β-type appear at 2θ = 19, 23, and 24° (near 4.6 Å, 3.9 Å, and 3.8 Å), and a characteristic peak for the α-type appears at 21° (4.2 Å). X-ray diffraction measurements are typically performed using an X-ray diffractometer (Rigaku Corporation, Smart Lab 9 kW, fully automated multipurpose X-ray diffractometer) maintained at 20°C. CuKα radiation (1.54 Å) is the most commonly used X-ray source.

[0022] The fat and oil component contains β-type fats and oils, and has a peak intensity ratio of 0.6 to 1, or contains β-type fats and oils as the main component (more than 50% by mass of the fat and oil powder A or the fat and oil component). In a preferred embodiment of the oil and fat component, the oil and fat component is substantially composed of β-type oil and fat, in a more preferred embodiment, the oil and fat component is composed of β-type oil and fat, and in a particularly preferred embodiment, the oil and fat component is composed solely of β-type oil and fat. When all of the oil and fat component is β-type oil and fat, no α-type oil and / or β'-type oil and fat is detected by differential scanning calorimetry. In a further embodiment, it is preferable that all of the oil and fat components are β-type oils and fats, but other α-type oils and fats or β'-type oils and fats may also be contained.

[0023] Specifically, based on the findings of the above-mentioned X-ray diffraction measurement, the ratio of the peak intensity at 2θ=19° (4.6 Å), which is a characteristic peak of β-form, to the peak intensity at 2θ=21° (4.2 Å), which is a characteristic peak of α-form, is calculated as follows: peak intensity around 19° / (peak intensity around 19°+peak intensity around 21°)[peak intensity around 4.6 Å / (peak intensity around 4.6 Å+peak intensity around 4.2 Å)]. This is used as an index representing the amount of β-form fat present in the above-mentioned fat and oil component, and it can be understood that "β-form fat is contained." Ideally, in the present invention, all of the above-mentioned fat and oil components are β-form fats (i.e., peak intensity ratio = 1). In other words, if this peak intensity ratio is 0, it is determined that all of the fats and oils are alpha-type fats, if the peak intensity ratio is 1, it is determined that all of the fats and oils are beta-type fats, and if the peak intensity ratio is close to 1, it is determined that there is a large amount of beta-type fats and oils. Since it is preferable that the oil and fat component contains a larger amount of β-type oil and fat, the peak intensity ratio is preferably close to 1. Therefore, the peak intensity ratio is preferably 0.6 to 1, more preferably 0.7 to 1, even more preferably 0.8 to 1, still more preferably 0.9 to 1, and particularly preferably 0.95 to 1. The content of the oil and fat component in the oil and fat powder A may be, for example, about 50 to 100 mass%, 70 to 100 mass%, 80 to 100 mass%, 85 to 100 mass%, 92 to 100 mass%, or 95 to 100 mass%.

[0024] The fat and oil component contains one or more XXX triglycerides having a fatty acid residue X with a carbon number of x at positions 1 to 3 of glycerin. The XXX triglycerides are triglycerides having a fatty acid residue X with a carbon number of x at positions 1 to 3 of glycerin, and each fatty acid residue X is the same as the others. Here, the carbon number x is an integer selected from 16 to 20, preferably an integer selected from 16 to 18, and more preferably 18. The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include, but are not limited to, palmitic acid, stearic acid, and arachidic acid. Palmitic acid and stearic acid are more preferred fatty acids, and stearic acid is even more preferred. The content of the XXX triglyceride is, when the total mass of the oil / fat powder A or the oil / fat component is taken as 100% by mass, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more as the lower limit, and for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less as the upper limit. One or two or more types of XXX triglycerides can be used, preferably one or two types, and more preferably one type is used. When two or more types of XXX triglycerides are used, the total value thereof represents the content of the XXX triglyceride.

[0025] The fat and oil component may contain other triglycerides in addition to the above-mentioned XXX triglycerides, as long as the effects of the present invention are not impaired. The other triglycerides may be multiple types of triglycerides, and may be synthetic or natural fat and oil. Examples of synthetic fat and oil include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural fat and oil include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglycerides in the fat and oil powder A or the fat and oil component are taken as 100% by mass, there is no problem if the other triglycerides are contained in an amount of, for example, 1% by mass or more, or about 5 to 50% by mass, relative to the total mass of the fat and oil powder A or the fat and oil component. The content of other triglycerides is, for example, 0 to 50% by mass, preferably 5 to 40% by mass, more preferably 10 to 30% by mass, and even more preferably 15 to 25% by mass, when the total mass of the fat and oil powder A or the fat and oil component is 100% by mass.

[0026] It is preferable that the fat / oil powder A consists essentially of the fat / oil component, and that the fat / oil component consists essentially of triglycerides. The term "substantially" means that the components other than the fat / oil component contained in the fat / oil powder A or the components other than triglycerides contained in the fat / oil component account for, for example, 0 to 15% by mass, preferably 1 to 10% by mass, and more preferably 2 to 5% by mass, when the fat / oil powder A or the fat / oil component is taken as 100% by mass.

[0027] Oil powder A is a powdery solid at room temperature (20°C), and the particles have a plate-like shape. Here, whether or not the particles of the fat or oil powder have a plate-like shape can be determined by the aspect ratio. The plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably 1.2 or more, still more preferably 1.2 to 3.0, particularly preferably 1.3 to 2.5, and even more preferably 1.4 to 2.0.

[0028] [Aspect ratio] The aspect ratio in the present invention is defined as the ratio of the long side length to the short side length of a circumscribing rectangle that circumscribes the particle shape to minimize its area. Furthermore, when the particles are spherical, the aspect ratio is less than 1.1. In a method in which an oil or fat with a high solid fat content, such as an extremely hardened oil, is dissolved at room temperature and directly sprayed, the particles of oil or fat powder A become spherical due to surface tension, resulting in an aspect ratio of less than 1.1. The aspect ratio can be determined by measuring the lengths of the major and minor axes of arbitrarily selected particles through direct observation using, for example, an optical microscope or a scanning electron microscope, and then calculating the average value of the number of particles measured.

[0029] [Loose bulk density] The loose bulk density of the oil / fat powder A is preferably 0.05 to 0.6 g / cm 3 and more preferably 0.1 to 0.4 g / cm 3 and even more preferably 0.1 to 0.3 g / cm 3 is. Loose bulk density (g / cm 3 ) is the mass of a powder divided by the bulk volume that the powder occupies, i.e., the powder mass per unit bulk volume. The loose bulk density can be measured using a Powder Tester PT-X (manufactured by Hosokawa Micron Corporation). Measurements using the Powder Tester PT-X use the injection method, in which air-containing powder or granular material is allowed to fall freely into a container using sinusoidal vibrations. Specifically, the powder sample was placed on a circular sieve with a diameter of 7.5 cm and openings of 1.7 mm, with a thickness of 200 to 300 cm. 3 The powder sample was subjected to a free fall from a height of 27 cm and was then vibrated at an amplitude of 1.5 mm and dropped through the sieve (free fall due to sinusoidal vibration). 3 The powder sample is poured into a cup (inner diameter approximately 5 cm x height approximately 5 cm), and after pouring until it overflows from the cup, the vibration of the sieve is stopped.Then, the excess powder sample on the cup is scraped off along the top surface of the cup with a rectangular blade, and the mass (A (g)) of the powder sample in the cup is measured to calculate the loose bulk density using the following formula (V). The loose bulk density is measured three times for each sample, and the average value is taken as the loose bulk density value of that sample. Loose bulk density (g / cm 3 )=A(g) / 100(cm 3 ) (V)

[0030] The loose bulk density of the fat / oil powder A is, for example, 0.05 to 0.6 g / cm when the fat / oil powder A is substantially composed of only fat / oil components. 3 , preferably 0.1 to 0.5 g / cm 3 and more preferably 0.1 to 0.4 cm 3 and more preferably 0.1 to 0.3 g / cm 3 is.

[0031] Next, the method for producing the oil and fat powder A will be described. The fat powder A can be obtained by melting a fat powder A raw material containing one or more XXX triglycerides having saturated fatty acid residues X with carbon number x at positions 1-3 of glycerin, maintaining the melt at a specific cooling temperature, and solidifying the melt. This process eliminates the need for special processing techniques such as spraying or mechanical pulverization using a mill or other grinder. More specifically, (a) the fat powder A raw material containing the XXX triglycerides is prepared. In step (b), the fat powder A raw material obtained in step (a) is optionally heated to dissolve the triglycerides contained in the fat powder A raw material, thereby obtaining the fat powder A raw material in a molten state. Furthermore, (d) the fat powder A raw material is cooled and solidified to obtain fat powder A containing β-fat and having a plate-like particle shape. The fat powder A can also be produced by applying known grinding techniques, such as a hammer mill, cutter mill, or fine grinder, to the solid obtained after cooling.

[0032] The method for producing the oil and fat powder A will be described in more detail. Oil and fat powder A is produced by the following process: (a) preparing a raw material for oil / fat powder A containing XXX triglycerides; (b) an optional step of optionally heating the raw material of the oil / fat powder A obtained in step (a) to dissolve triglycerides contained in the raw material of the oil / fat powder A to obtain the raw material of the oil / fat powder A in a molten state; (d) cooling and solidifying the raw material of the oil / fat powder A to obtain an oil / fat powder A containing β-type oils and fats and having a plate-like particle shape; It can be produced by a method comprising: In addition, an optional step (c) for promoting powder generation may be included between the steps (b) and (d), such as (c1) a seeding step, (c2) a tempering step, and / or (c3) a pre-cooling step. Furthermore, in the above step (d), the oil / fat powder A can also be obtained by applying an impact (such as crushing, breaking up, vibrating, or sieving) to the solid material having voids obtained after cooling. The above steps (a) to (d) will be explained below.

[0033] (a) Raw material preparation process The raw material for the fat powder A containing XXX triglycerides prepared in step (a) is produced based on a conventional method for producing fats and oils, such as XXX triglycerides, containing one or more XXX triglycerides having saturated fatty acid residues X with a carbon number of x at positions 1 to 3 of glycerin, or can be readily obtained commercially. Here, the XXX triglycerides specified by the carbon number x and saturated fatty acid residue X are identical to those of the target fat and oil component to be finally obtained, except for the crystal polymorphism. The raw material may contain β-type fats and oils, and may contain, for example, a β-type fat content of 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. However, since β-type fats disappear when the raw material is brought into a molten state by heating or the like, the raw material may be in a molten state. When the raw material is in a molten state, for example, being substantially free of β-type fats and oils means not only that XXX triglycerides are present, but also that substantially all of the fat and oil components are not β-type fats and oils. The presence of β-type fats and oils can be confirmed by the diffraction peaks attributable to β-type fats and oils in the above-mentioned X-ray diffraction measurement, or by confirming β-type fats and oils by differential scanning calorimetry. The amount of β-type fats and oils present in a material that is "substantially free of β-type fats and oils and oils" can be estimated from the intensity ratio of the characteristic peak of β-type fats and oils to the characteristic peak of α-type fats and oils in the X-ray diffraction peaks [intensity of characteristic peak of β-type fats / (intensity of characteristic peak of α-type fats + intensity of characteristic peak of β-type fats)] (peak intensity ratio). The peak intensity ratio of the raw material for the above-mentioned oil and fat powder A is, for example, 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. The raw material for the oil and fat powder A may contain one or more types of XXX triglycerides as described above, preferably one or two types, and more preferably one type. Specifically, for example, the XXX triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. Methods for directly synthesizing XXX triglycerides include (i) a method of directly esterifying a fatty acid having X carbon atoms with glycerin (direct ester synthesis), (ii) a method of reacting a fatty acid alkyl (e.g., fatty acid methyl and fatty acid ethyl) in which the carboxyl group of a fatty acid X having x carbon atoms is bonded to an alkoxyl group with glycerin under basic or acidic catalytic conditions (ester exchange synthesis using a fatty acid alkyl), and (iii) a method of reacting a fatty acid halide (e.g., fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of a fatty acid X having x carbon atoms is substituted with a halogen with glycerin under a basic catalyst (acid halide synthesis). XXX type triglycerides can be produced by any of the above-mentioned methods (i) to (iii). From the viewpoint of ease of production, however, (i) direct ester synthesis or (ii) transesterification synthesis using a fatty acid alkyl is preferred, and (i) direct ester synthesis is more preferred.

[0034] To produce XXX triglycerides by (i) direct ester synthesis, it is preferable to use 3 to 5 moles, and more preferably 3 to 4 moles, of fatty acid X or fatty acid Y per mole of glycerin from the viewpoint of production efficiency. The reaction temperature in (i) direct ester synthesis of XXX triglycerides may be any temperature at which the water produced by the esterification reaction can be removed from the system, and is, for example, preferably 120° C. to 300° C., more preferably 150° C. to 270° C., and even more preferably 180° C. to 250° C. By carrying out the reaction at 180 to 250° C., XXX triglycerides can be produced particularly efficiently.

[0035] In the (i) direct ester synthesis of XXX triglycerides, a catalyst that promotes the esterification reaction may be used. Examples of the catalyst include acid catalysts and alkaline earth metal alkoxides. The amount of the catalyst used is preferably about 0.001 to 1% by mass based on the total mass of the reaction raw materials. In the (i) direct ester synthesis of XXX triglycerides, after the reaction, the catalyst and unreacted raw materials can be removed by carrying out known purification treatments such as washing with water, alkaline deoxidation and / or deoxidation under reduced pressure, and adsorption treatment. Furthermore, the obtained reaction product can be further purified by carrying out decolorization and deodorization treatment.

[0036] The amount of XXX triglycerides contained in the raw material of the fat or oil powder A is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, more preferably 90 to 60% by mass, and even more preferably 85 to 65% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass.

[0037] <Other triglycerides> The other triglycerides used as raw materials for the fat / oil powder A containing XXX triglycerides may include various triglycerides in addition to the above-mentioned XXX triglycerides, as long as the effects of the present invention are not impaired. Examples of other triglycerides include X2Y triglycerides in which one of the saturated fatty acid residues X in the above-mentioned XXX triglyceride is substituted with fatty acid residue Y, and XY2 triglycerides in which two of the saturated fatty acid residues X in the above-mentioned XXX triglyceride are substituted with fatty acid residue Y. The amount of the other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, and more preferably 1 to 40% by mass, when the total mass of the XXX triglycerides is 100% by mass.

[0038] Furthermore, as the raw material for the fat and oil powder A, instead of directly synthesizing the above-mentioned XXX-type triglycerides, a naturally-occurring triglyceride composition may be hydrogenated, transesterified, or fractionated. Examples of naturally-occurring triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. Particularly preferred are hydrogenated oils, partially hydrogenated oils, and extremely hydrogenated oils of these naturally-occurring triglyceride compositions. More preferred are hard palm stearin, extremely hydrogenated high oleic sunflower oil, extremely hydrogenated rapeseed oil, and extremely hydrogenated soybean oil.

[0039] Furthermore, examples of raw materials for the oil powder A include commercially available triglyceride compositions and synthetic oils and fats. For example, examples of triglyceride compositions include hard palm stearin (manufactured by Nisshin Oillio Group, Inc.), extremely hydrogenated rapeseed oil (manufactured by Yokoseki Oil & Fats Industries Co., Ltd.), and extremely hydrogenated soybean oil (manufactured by Yokoseki Oil & Fats Industries Co., Ltd.). Examples of synthetic oils and fats include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma-Aldrich), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.), and tribehenin (manufactured by Tokyo Chemical Industry Co., Ltd.). In addition, highly hydrogenated palm oil has a low content of XXX-type triglycerides, so it can be used as a diluting component for triglycerides.

[0040] <Other ingredients> The raw material of the fat or oil powder A may contain, in addition to the above triglycerides, other components such as partial glycerides, fatty acids, antioxidants, emulsifiers, solvents such as water, etc. The amount of these other components can be any amount as long as it does not impair the effects of the present invention, but for example, when the total mass of the XXX triglycerides is taken as 100 mass%, it is 0 to 5 mass%, preferably 0 to 2 mass%, more preferably 0 to 1 mass%.

[0041] When the raw materials for the oil / fat powder A contain multiple components, they may be mixed arbitrarily. The mixing may be performed using any known mixing method as long as a homogeneous reaction substrate is obtained, and may be performed using, for example, a paddle mixer, an azihommixer, a disper mixer, or the like. The mixing may be carried out under heating as necessary. The heating temperature is preferably about the same as that in the step (b) described below, for example, 50 to 120°C, preferably 60 to 100°C, more preferably 70 to 90°C, and even more preferably 80°C.

[0042] (b) A step of obtaining the molten oil or fat powder A Before the step (d), if the raw material for oil / fat powder A prepared in the step (a) is in a molten state when prepared, it is cooled as it is without heating, but if it is not in a molten state when prepared, it is optionally heated to melt the triglycerides contained in the raw material for oil / fat powder A, thereby obtaining the raw material for oil / fat powder A in a molten state. Here, the raw material for oil / fat powder A is suitably heated to a temperature equal to or higher than the melting point of the triglycerides contained in the raw material for oil / fat powder A, particularly a temperature capable of melting XXX triglycerides, for example, 70 to 200° C., preferably 75 to 150° C., more preferably 80 to 100° C. Furthermore, heating is suitably continued for, for example, 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

[0043] (d) A step of cooling the molten raw material of oil / fat powder A to obtain oil / fat powder A. The raw material of the molten oil / fat powder A prepared in the above step (a) or (b) is further cooled and solidified to form an oil / fat powder A containing β-type oil / fat and having a plate-like particle shape. Here, in order to "cool and solidify the raw material of molten fat powder A," it is necessary to maintain the raw material of molten fat powder A at a temperature lower than the melting point of the β-type fat of the fat component contained in the raw material of fat powder A as the upper limit of the cooling temperature. For example, in the case of an XXX triglyceride having three stearic acid residues with 18 carbon atoms, the melting point of the β-type fat is 74°C (Table 1), so "a temperature lower than the melting point" refers to a temperature that is 1 to 30°C lower than the melting point (i.e., 44 to 73°C), preferably a temperature that is 1 to 20°C lower than the melting point (i.e., 54 to 73°C), more preferably a temperature that is 1 to 15°C lower than the melting point (i.e., 59 to 73°C), and particularly preferably a temperature that is 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10°C lower. The reason for setting the cooling temperature at or above this level is that, in order to obtain β-type fats containing XXX-type triglycerides, the cooling temperature must be set at a temperature at which α-type fats and β'-type fats other than β-type fats do not crystallize during crystallization of the fats. Since the cooling temperature mainly depends on the molecular size of the XXX-type triglycerides, it can be seen that there is a certain correlation between the number of carbon atoms x and the lower limit of the optimum cooling temperature. For example, when the XXX triglyceride contained in the raw material of fat powder A is a XXX triglyceride having three stearic acid residues each having a carbon number of 18, the lower limit of the cooling temperature is 50.8°C or higher. Therefore, in the case of a XXX triglyceride having three stearic acid residues each having a carbon number of 18, the temperature at which the "molten raw material of fat powder A is cooled and solidified" is more preferably 50.8°C or higher and 72°C or lower. Furthermore, when the XXX triglyceride is a mixture of two or more types, the lower limit can be determined according to the cooling temperature of the triglyceride with the smaller carbon number x. For example, when the XXX triglyceride contained in the raw material of fat or oil powder A is a mixture of an XXX triglyceride with three palmitic acid residues each having a carbon number of 16 and an XXX triglyceride with three stearic acid residues each having a carbon number of 18, the lower limit of the cooling temperature is 37.6°C or higher according to the smaller carbon number of 16.

[0044] In another embodiment, the lower limit of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type oil or fat corresponding to the β-type oil or fat in the raw material of fat powder A containing XXX-type triglyceride. For example, when the XXX-type triglyceride contained in the raw material of fat powder A is a XXX-type triglyceride having three stearic acid residues with a carbon number of 18, the melting point of the α-type oil or fat in the XXX-type triglyceride having three stearic acid residues is 55°C (Table 1), and therefore, in such a case, the temperature for "cooling and solidifying the raw material of fat powder A in a molten state" is preferably 55°C or higher and 72°C or lower.

[0045] In yet another embodiment, the raw material of the oil or fat powder A in a molten state is cooled preferably to 36 to 66°C, more preferably to 44 to 64°C, and even more preferably to 52 to 62°C when x is 16, preferably to 50 to 72°C, more preferably to 54 to 70°C, and even more preferably to 58 to 68°C when x is 17 or 18, and preferably to 62 to 80°C, more preferably to 66 to 78°C, and even more preferably to 70 to 77°C when x is 19 or 20. It is appropriate to leave the material at the above-mentioned final temperature for, for example, preferably 2 hours or more, more preferably 4 hours or more, and even more preferably 6 hours or more, and preferably for 2 days or less, more preferably 24 hours or less, and even more preferably 12 hours or less.

[0046] (c) Powder generation promotion process Furthermore, before step (d) or between steps (a) or (b) and (d), as an optional step for accelerating powder production (c), the molten oil / fat powder A composition raw material used in step (d) may be subjected to a seeding method (c1), a tempering method (c2), and / or a preliminary cooling method (c3). These optional steps (c1) to (c3) may be performed alone or in combination. Here, "between step (a) or (b) and step (d)" means during step (a) or (b), after step (a) or (b) but before step (d), and during step (d). The seeding method (c1) and the tempering method (c2) are methods for promoting powder production in the production of fat or oil powder A, in which the raw material for fat or oil powder A in a molten state is treated before being cooled to the final temperature in order to more reliably turn the raw material for fat or oil powder A in a molten state into a powder. The seeding method (c1) is a method for promoting powderization by adding a small amount of a component that serves as a core (seed) of the powder to the molten raw material of fat / oil powder A during cooling. Specifically, for example, a fat / oil powder containing preferably 80% by mass or more, more preferably 90% by mass or more, of XXX triglycerides having the same carbon number as the XXX triglycerides in the raw material of fat / oil powder A obtained in step (b) is prepared as the core (seed) component. This core fat / oil powder is added in an amount of 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass, per 100 parts by mass of the raw material of fat / oil powder A during cooling of the raw material of fat / oil powder A when the temperature of the raw material of fat / oil powder A reaches, for example, a temperature within ±0 to +10°C of the final cooling temperature, preferably +5 to +10°C. This method promotes powderization of the fat / oil. The tempering method (c2) is a method for accelerating the powderization of fats and oils by cooling the raw material of the molten fat powder A once before leaving it to stand at the final cooling temperature, to a temperature lower than the cooling temperature in step (d), for example, a temperature lower by 5 to 20°C, preferably lower by 7 to 15°C, and more preferably lower by about 10°C, for preferably 10 to 120 minutes, and more preferably for about 30 to 90 minutes. Furthermore, the pre-cooling method (c3) is a method of temporarily cooling the molten fat powder A raw material obtained in step (a) or (b) at a temperature between the temperature at which the XXX triglyceride-containing fat powder A raw material was prepared and the cooling temperature at which the fat powder A raw material was cooled before being cooled in step (d). In other words, it is a method of temporarily pre-cooling at a temperature lower than the temperature at which the molten fat powder A raw material was prepared in step (a) or (b) and higher than the cooling temperature in step (d). Following the pre-cooling method (c3), cooling is performed at the cooling temperature at which the fat powder A raw material was cooled in step (d). The temperature higher than the cooling temperature in step (d) may be, for example, a temperature 2 to 40°C higher, preferably 3 to 30°C higher, more preferably 4 to 30°C higher, and even more preferably about 5 to 10°C higher than the cooling temperature in step (d). The lower the pre-cooling temperature, the shorter the main cooling time at the cooling temperature in step (d). In other words, the pre-cooling method differs from the seeding method and tempering method in that it is a method that can promote the powdering of fats and oils simply by gradually lowering the cooling temperature, and is therefore highly advantageous for industrial production.

[0047] (Powdering by impact) The solid material with voids obtained after cooling in step (d) is a solid material with voids whose volume has increased compared to the molten oil or fat. However, since this solid material with voids easily disintegrates into a powdery substance, the voids can be disintegrated into a powdery substance during the filling process of filling into containers or the transportation process, without the need for a special powdering process. The porous solid obtained in step (d) can also be powdered by applying an impact. The method of applying an impact is not particularly limited, but examples include a method of crushing the porous solid using a conventional crusher (such as a hammer mill, cutter mill, or fine crusher), a method of breaking up the porous solid with a spatula, rubber spatula, or shovel, a method of vibrating the porous solid placed in a container, and a method of sieving the porous solid and applying an impact. Furthermore, before pulverization, solid materials having voids may be crushed in a crusher. In this manner, oil and fat powder A can be produced.

[0048] (Shearing Treatment) Next, the shearing treatment will be described. The mixture of one or more food materials selected from fruits and vegetables and an oil or fat powder having a melting point of 55°C or higher may be sheared using a machine having shearing capabilities. One or more kinds of food materials selected from fruits and vegetables may be used as they are, or may be cut into pieces of an appropriate size to facilitate shearing by a machine described below. The cutting method may be any method as in the conventional art. As described above, commercially available or manufactured oil powders having a melting point of 55°C or higher can be used, and are used in powder form. One or more food materials selected from fruits and vegetables and a fat powder having a melting point of 55°C or higher are generally put into a machine having a shearing ability and subjected to a shearing treatment. The materials may be stirred to form a mixture before being subjected to the shearing treatment, or may be subjected to the shearing treatment to form a mixture.

[0049] As the machine having a shearing ability, for example, a high speed fluid mixer, a roll refiner, a ball mill, a bead mill, or other known machine that refines materials by shearing can be used. Examples of high-speed fluid mixers include a benchtop blend-type high-speed fluid mixer (manufactured by Kawata Corporation, device name "Super Mixer Piccolo SMP-2") and a benchtop grinder (manufactured by Osaka Chemical Co., Ltd., device name "Labo Mill 2"). The shearing conditions vary depending on the machine used and the amount of raw material charged, so they can be adjusted as appropriate. For example, when the above-mentioned "Super Mixer Piccolo SMP-2" is used as the shearing machine and the charge amount is about 300 g, the rotation speed is preferably 1000 to 5000 rpm, more preferably 2000 to 5000 rpm, and even more preferably 2000 to 4000 rpm. In this case, the shearing time is preferably 5 to 60 seconds, more preferably 10 to 40 seconds, and even more preferably 20 to 40 seconds. Furthermore, when the above-mentioned "Labo Mill 2" is used as the shearing machine and the charge amount is about 50 g, the rotation speed is preferably 3,000 to 20,000 rpm, more preferably 5,000 to 15,000 rpm, and even more preferably 8,000 to 12,000 rpm. In this case, the shearing treatment time is preferably 5 to 30 seconds, more preferably 5 to 20 seconds, and even more preferably 5 to 10 seconds. The shearing treatment may be carried out in several steps, and when the shearing treatment is carried out in several steps, the shearing time mentioned above refers to the total time of all the shearing treatments.

[0050] Next, the amount of food material to be sheared and the amount of oil or fat powder to be mixed will be explained. The amount of oil or fat powder during shearing is preferably 5 to 200 parts by mass, more preferably 20 to 150 parts by mass, even more preferably 30 to 100 parts by mass, and most preferably 40 to 90 parts by mass, per 100 parts by mass of the food material.

[0051] Next, the shredded food material of the present invention will be described. The sheared food material of the present invention is obtained by shearing a mixture of one or more food materials selected from fruits and vegetables and an oil or fat powder having a melting point of 55°C or higher, and is characterized in that the amount of the oil or fat powder is 5 to 200 parts by mass per 100 parts by mass of the food material. The appearance of the shredded food material of the present invention is, for example, but not limited to, a paste or powder. As shown in the examples, by adjusting the type of oil or fat powder used, the amount of oil or fat powder added, and other additives, the resulting sheared food material can be made into, for example, a paste or powder.

[0052] The sheared food material of the present invention may also contain other ingredients such as emulsifiers, complex dietary fiber materials, crystalline cellulose, sugars, high-intensity sweeteners, etc. It is particularly preferred to add one or more ingredients selected from the group consisting of emulsifiers, complex dietary fiber materials, and sugars before shearing. Examples of emulsifiers include monoglycerides, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin. As the composite dietary fiber material, commercially available products can be used, for example, "Ceolas Fiber DF-17" sold by Asahi Kasei Corporation. Examples of sugars include sugar, lactose, trehalose, and starch.

[0053] <Uses of sheared food ingredients> The shredded food material of the present invention can be used in various fields. For example, fruit paste or powder shreds can be used as the fruit ingredient in ice cream. The powdered shredded fruit can be sprinkled on salads, and the green onion paste can be added to natto and other foods to create a green onion-flavored condiment.

[0054] <Foods containing shredded food ingredients> The content of shredded food materials in a food product varies depending on the type of food product. For example, when pasty or powdered shredded fruit is used as a fruit ingredient in ice cream, the content is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 20% by mass, when the total ice cream is taken as 100% by mass. The food of the present invention can be produced by a known method except that the sheared food material is used as a raw material. [Example]

[0055] The present invention will now be described in more detail with reference to examples. However, the present invention is not limited to these examples. In the following, "%" indicates % by mass unless otherwise specified.

[0056] <Analysis method> Melting point of oil powder Using a DSC (Mettler-Toledo DSC1), a sample (e.g., oil powder) was heated at a heating rate of 2°C / min, and the endothermic curve was measured. The melting point was determined as the temperature at the intersection of the baseline where the endothermic heat completely disappeared upon heating and the rising line returning from the final endothermic heat to the baseline.

[0057] Average particle size of oil and fat powder The average particle size was determined by measuring the volumetric particle size distribution by dry measurement using a particle size distribution analyzer (Shimadzu Corporation, device name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1) to determine the volume mean diameter (MV), and the resulting volume mean diameter (MV) was used as the average particle size. The volume mean diameter (MV) was calculated using the following formula using the particle size, particle volume, and total particle volume values. Volume mean diameter [MV] = sum of (particle size x particle volume) / sum of particle volumes

[0058] Triacylglycerol composition Gas chromatography analysis conditions DB1-ht (0.32mm x 0.1μm x 5m) Agilent Technologies (123-1131) Injection volume: 1.0μL Inlet: 370℃ Detector: 370℃ Split ratio: 50 / 1 35.1kPa constant pressure Column CT: 200°C (0 min hold) ~ (15°C / min) ~ 370°C (4 min hold)

[0059] X-ray diffraction measurement Measurements were performed using an X-ray diffractometer (Rigaku Corporation, fully automated multipurpose X-ray diffractometer Smart Lab 9 kW) with a CuKα (λ = 1.542 Å) radiation source, a Cu filter, an output of 9.0 kW, an operating angle of 0.96 to 30.0°, and a measurement speed of 20° / min. This measurement confirmed the presence of α-type fats, β'-type fats, and β-type fats in the fat and oil components containing XXX-type triglycerides. If only a peak around 4.6 Å is present and no peak around 4.1 to 4.2 Å is present, it can be determined that all of the fat and oil components are β-type fats. Therefore, from the results of the above X-ray diffraction measurement, the peak intensity ratio = [intensity of the characteristic peak of β type (2θ = 19° (4.6 Å)) / (intensity of the characteristic peak of α type (2θ = 21° (4.2 Å)) + intensity of the characteristic peak of β type (2θ = 19° (4.6 Å)))] was calculated, and this value was used as an index representing the amount of β type fats and oils present.

[0060] Loose bulk density Loose bulk density (g / cm 3 ) was calculated by dividing the mass of the powder by the bulk volume occupied by the powder, that is, the powder mass per unit bulk volume. The loose bulk density was measured using a Powder Tester PT-X (manufactured by Hosokawa Micron Corporation). The Powder Tester PT-X uses an injection method, in which air-containing powder is allowed to fall freely into a container using sinusoidal vibrations. Specifically, the powder sample was placed on a circular sieve with a diameter of 7.5 cm and openings of 1.7 mm, with a thickness of 200 to 300 cm. 3 The powder sample was subjected to free fall from a height of 27 cm and then vibrated at an amplitude of 1.5 mm, and dropped from the sieve (free fall due to sinusoidal vibration). The powder sample was then dropped onto a 100 cm stainless steel sieve placed below the sieve. 3The powder sample was poured into a cup (inner diameter approximately 5 cm x height approximately 5 cm) until it overflowed from the cup, after which the sieve vibration was stopped. The excess powder sample on the cup was then leveled off along the top surface of the cup with a rectangular blade, and the mass (A (g)) of the powder sample in the cup was measured to calculate the loose bulk density using the following formula (V). The loose bulk density was measured three times for each sample, and the average value was used as the loose bulk density of that sample. Loose bulk density (g / cm 3 )=A(g) / 100(cm 3 ) (V)

[0061] Appearance observation The appearance of each of the obtained oil and fat powders was visually observed. Furthermore, the particle shape of the fat and oil powder (a) of Production Example 1 described below was observed at a magnification of 10,000 times using an electron microscope (manufactured by JEOL Ltd., "JSM-7500F"). The deposition method for the samples observed under the electron microscope is described below. First, conductive tape was attached to a copper plate, and the sample powder was placed on top of it. After that, a nitrogen gas blower was used to blow off the excess sample. Then, an osmium plasma coater (OPC-80, manufactured by Nippon Laser & Electronics Lab.) was used to perform osmium deposition (30 nm).

[0062] Moisture content of food ingredients and sheared food ingredients The moisture content of the food ingredients and sheared food ingredients was measured using a moisture meter, "Heat Drying Moisture Meter MS-70" manufactured by A&D Co., Ltd. Specifically, 2 g of the sample to be measured (food material or sheared food material) was placed in a measurement container, heated at 140°C, and the moisture content was measured.

[0063] Analysis of odor components (esters) In the Journal of the Japanese Society of Horticultural Science, Vol. 62, No. 3 (authors: To, Beni, Ueda, Yoshinori, published December 1993, "Effect of freezing method and frozen storage temperature on the flavor and ester content of frozen strawberries"), on page 636, lines 6-8 in the right column state that "It is said that most of the aroma components of strawberries are esters (Dirinck et al., 1981)," so this time, we used the dynamic headspace method (DHS) to measure the area values ​​of esters, specifically the total area value of methyl butyrate, methyl hexanate, and ethyl butyrate, and calculated the relative area value when the area value of the reference sample (strawberry) was set to 1, and this value was used as the analytical value of the aroma components. [Dirinck et al., 1981] Dirinck, PJ, HL / Pooter, GAWillaert and NMSchamp.1981.Flavor quality of cultivated strawberries,The role of the sulfur compounds.J.Agric.Food Chem.29:316-321

[0064] Dynamic headspace gas chromatography mass spectrometry (DHS-GCMS, Gestel, Agilent) was used to measure esters. Each sample was weighed into a 10 mL vial so that the strawberry weight was 0.4 g. Then, the analysis was carried out under the conditions shown below. (Dynamic Headspace Method (DHS) conditions) Sample incubation: 80℃, 0.1 min Sample Trapping: Purge volume 60 mL (10 mL / min), trap temperature 25°C, sample heating 80°C Drying Purge: Purge volume 1000mL (50mL / min) Trap temperature 40°C Adsorbent: TENAX TA (GESTEL) (GCMS analysis conditions) Column: Agilent DB-WAX (60m x 0.25mm x 0.50μm) Desorption temperature: 240℃ Oven temperature: 40℃ (10min hold) → 8℃ / min → 240℃ (5min hold)

[0065] Raw materials for sheared food ingredients Table 2 shows the raw materials used in producing the shredded food material described below.

[0066] [Table 2]

[0067] [Production Example 1: Oil and Fat Powder (a)...corresponding to Oil and Fat Powder A described in the specification] As a raw material for the oil and fat powder, flaked rapeseed hardened oil (α-type oil, peak intensity ratio: 0.03, melting point: 67°C, content of XXX-type triglyceride having fatty acid residue X (stearic acid residue) with 18 carbon atoms at the 1st to 3rd positions of glycerin was 79.6% by mass, when the total mass of the rapeseed hardened oil was taken as 100% by mass) was used. 2 kg of flaky rapeseed extremely hardened oil was spread and lined in a stainless steel container (width: 530 mm x depth: 325 mm x height: 100 mm), and a total of three stainless steel containers were placed on a steel rack (width: 760 mm x depth: 460 mm x height: 1795 mm) in a constant temperature room (width: 5100 mm x height: 2100 mm x depth: 4050 mm, manufactured by Espec Corporation, device name "TBUU") and maintained at 80°C, above the melting point, for 10 hours until completely melted. After that, it was cooled at 60°C for 16 hours to form a solid with increased volume and voids. After completing crystallization, it was cooled to room temperature (25°C) to obtain a solid oil. 6.0 kg of the obtained oil and fat solid was crushed in a crusher to obtain crushed oil and fat. Next, the obtained crushed material was crushed using a fine grinder at room temperature (25°C) to obtain a crushed product. The crushed product was then passed through a sieve (30 mesh), and the powder that passed through the sieve was collected to obtain a fat powder (a) containing β-type fats and oils (melting point: 67.4°C, average particle size: 16.6 μm, loose bulk density: 0.21 g / cm). 3 , aspect ratio 1.6, specific surface area 2.1 (m2 / g), peak intensity ratio: 0.98, and the content of XXX-type triglycerides having a fatty acid residue X (stearic acid residue) with 18 carbon atoms at positions 1 to 3 of glycerin was 79.4% by mass when the total mass of the oil and fat powder was taken as 100% by mass. X-ray diffraction analysis confirmed that the crystalline polymorphism of the fat in the obtained fat powder (a) was the β type. The particles of the oil / fat powder (a) were observed under an electron microscope based on the above appearance observation, and were found to have a plate-like shape. An electron microscope photograph is shown in Figure 2.

[0068] [Production of shredded food material (strawberry shredded product) (reference sample, examples 1 to 4, comparative example 1)] Strawberry shreds were produced using the formulations shown in Tables 3 and 4 (total amount of ingredients: 50 g). For the production, a tabletop grinder (Osaka Chemical Co., Ltd., equipment name "Labo Mill 2") was used. First, the oil powder and strawberries were placed in the container of a crusher, and after the lid was placed on top, the mixture was sheared by stirring at 10,000 rpm for 8 seconds to obtain strawberry shears (Examples 1 to 4). As a reference sample for odor evaluation, strawberries alone were placed in the container of the grinder, and after the lid was placed on top, they were sheared by stirring at 10,000 rpm for 8 seconds to obtain strawberry shreds (reference sample). Furthermore, as a comparative example, commercially available strawberry powder (spray-dried product) was prepared (Comparative Example 1). Note that the manufacturing process of the spray-dried product includes a heat drying step.

[0069] [Appearance, analysis, sensory evaluation] (1) Appearance The appearance of the strawberry shreds and strawberry powder (spray-dried product) was visually observed and is shown below the formulation in Tables 3 and 4. (2)Analysis Moisture content analysis The moisture content of the strawberry shreds was measured, and the results are shown below the formulations in Tables 3 and 4. (3) Sensory evaluation The strawberry shreds and strawberry powder (spray-dried product) were evaluated for odor. The evaluation results are shown below the formulations in Tables 3 and 4.

[0070] [Table 3]

[0071] [Table 4]

[0072] The results in Tables 3 and 4 show that the reference sample and the shredded strawberries of Examples 1 to 4 had the fresh scent of raw strawberries, but the strawberry powder (spray-dried product) of Comparative Example 1 did not have the fresh scent of raw strawberries. This result was probably due to the fact that the strawberry powder (spray-dried product) of Comparative Example 1 includes a heat-drying step in its manufacturing process, and the strawberry scent components volatilized during the heat-drying process. As described above, the strawberry shredded products of Examples 1 to 4 can maintain the same fresh aroma as the reference sample, i.e., fresh strawberries. In particular, the strawberry shredded products of Examples 1 to 3 are powdered, which makes them easier to handle and work with than fresh strawberries.

[0073] [Production of strawberry shreds using various oil and fat powders (Examples 5 to 7)] Using the formulation of strawberry shredded product using the above-mentioned oil and fat powder (a), with reference to the formulation of Example 1, which has the lowest strawberry content of 40 mass%, strawberry shredded product was produced using the formulation shown in Table 5 (total amount of 300 g), but replacing the oil and fat powder with another one. The production was carried out using a tabletop blend-type high-speed fluid mixer (manufactured by Kawata Corporation, equipment name "Super Mixer Piccolo SMP-2"). First, various oil and fat powders were placed in a container equipped with a high-speed fluid mixer, and the lid was then placed on the container. Strawberries were then placed in the container through a feeder. The mixture was sheared by stirring at 3000 rpm for 10 seconds, the lid was opened once, and the contents were mixed with a spoon to make the mixture uniform. The mixture was then sheared by stirring at 3000 rpm for another 10 seconds (total shearing time: 20 seconds) to obtain strawberry sheared products (Examples 5 to 7).

[0074] 〔exterior〕 (1) Appearance The appearance of the strawberry shreds obtained was visually observed and is shown below the formulation in Table 5.

[0075] [Table 5]

[0076] From the results in Table 5, oil and fat powders (b), (c), and (d) did not turn into powder even at a low fruit content of 40% by mass, but remained as a paste. On the other hand, oil and fat powder (a) was powdered, and therefore was found to have a higher ability to powder crushed fruit than oil and fat powders (b), (c), and (d). As mentioned above, once it is powdered, it becomes easier to handle and work with. Furthermore, in the case of powder, it can be used by sprinkling it on foods such as salads.

[0077] [Production of strawberry shreds for ice cream (reference sample, Examples 8 to 11, Comparative Example 2)] Strawberry shreds were produced using the formulation (total amount of 50 g) shown in Tables 6 and 7. A tabletop grinder (Osaka Chemical Co., Ltd., equipment name "Labo Mill 2") was used for production. First, the oil powder and strawberries were placed in the container of a crusher, and after the lid was placed on top, the mixture was sheared by stirring at 10,000 rpm for 8 seconds to obtain strawberry shreds for ice cream (Examples 8 to 12). As a reference sample for odor evaluation, strawberries alone were placed in the container of the grinder, and after the lid was placed on top, they were sheared by stirring at 10,000 rpm for 8 seconds to obtain strawberry shreds (reference sample). For comparison, commercially available strawberry jam was also prepared (Comparative Example 2).

[0078] [Appearance, analysis, and sensory evaluation of each sample] (1) Appearance of strawberry shreds, strawberry shreds for ice cream, and strawberry jam The appearance of the strawberry shreds, strawberry shreds for ice cream, and strawberry jam was visually observed and is shown below the formulation in Tables 6 and 7.

[0079] (2)Analysis ·Moisture content The moisture content of the strawberry shreds (reference sample) and the strawberry shreds for ice cream of Example 8 was measured and the results are shown in Table 6 below the formulation. Analysis of scent components (esters) The resulting strawberry shredded material was analyzed for esters, which are components of strawberry odor. Specifically, the total area of ​​methyl butyrate, methyl hexanate, and ethyl butyrate was measured, and the relative area of ​​each sample was calculated using the area of ​​the reference sample (shredded material containing only strawberries) as 1. This value was used as the analytical value of the odor component. The analysis results (relative area values) are shown below the formulations in Tables 6 and 7. The odor analysis results are shown in a bar graph in Figure 3.

[0080] (3) Sensory evaluation The strawberry shreds for ice cream and strawberry jam obtained were tasted by a panel of experts and evaluated for flavor and texture. The results of the sensory evaluation are shown below the formulations in Tables 6 and 7. (4) Evaluation of the physical properties of frozen strawberry shredded products (spoonability) Generally, frozen fruits are hard and difficult to eat. However, if the frozen strawberry shreds obtained in this study do not become hard, it is expected that ice cream that is easy to eat and easy to spread will be made. Therefore, we investigated whether the frozen strawberry shredded product obtained this time had better spoonability compared to the frozen reference sample. The spoonability results are shown below the formulation in Tables 6 and 7.

[0081] [Table 6]

[0082] [Table 7]

[0083] As can be seen from the results in Tables 6 and 7, the frozen strawberry shredded ice cream products of Examples 8 to 11 were easy to spoon, unlike the reference sample, and had a fresh strawberry scent, unlike the strawberry jam of Comparative Example 2. In addition, the analysis results for the odor components (esters) of the strawberry shredded ice cream of Examples 8 to 11, which have the fresh scent of raw strawberries, were 0.84 to 1.28, almost the same as the area value of the reference sample (shredded strawberries only), assuming the area value of 1. On the other hand, the analysis result of the odor components (esters) of the strawberry jam (Comparative Example 2), which did not have the fresh scent of raw strawberries, was a low value of 0.22. In particular, the strawberry shredded material for ice cream of Example 8 was smooth and not rough, and unlike the strawberry shredded material for ice cream of the other Examples, it had a light texture and was not sticky.

[0084] [Production of Ice Cream (Examples 12 to 15, Comparative Example 3)] Using the strawberry shredded product paste for ice cream of Examples 8 to 11, strawberry shredded product-containing ice creams were produced according to the formulations shown in Tables 9 and 10. Specifically, the raw materials in the formulation shown in Table 8 were first mixed (500 rpm) using a mixing machine (manufactured by Shinto Scientific Co., Ltd., device name "TYPE HEIDON 1200G"), and then sterilized by holding at 80°C for 5 minutes to produce an ice cream mix. The resulting ice cream mix was pre-emulsified using a homomixer (TK. HOMO MIXER HV-M, manufactured by Primix) at 7,500 rpm for 3 minutes. It was then emulsified using a high-pressure homogenizer (Homogenizer H3-1DA, manufactured by Sanmaru Machinery Co., Ltd.) at 15 MPa. After emulsification, the ice cream mix was cooled in ice water and aged overnight in a refrigerator at 5°C. The aged ice cream mix was placed in a freezer (TAYLOR FREEZER M702, manufactured by Taylor) and cooling and stirring were initiated. After confirming that the ice cream had cooled to -6.0°C, approximately 50 g was dispensed into cups (70 mm diameter x 28 mm height x 58.8 mm base diameter), and then 6 g of each strawberry shredded product was added and frozen at -27°C to obtain ice cream containing strawberry shredded product paste.

[0085] [Table 8]

[0086] (1) Appearance The appearance of the resulting ice cream was visually observed and is shown below the formulation in Tables 9 and 10. (2) Sensory evaluation The resulting ice cream was tasted by a panel of experts and evaluated for flavor and texture. The results of the sensory evaluation are shown below the formulations in Tables 9 and 10. (3) Evaluation of ice cream properties (spoonability) The ice cream thus obtained was examined to determine whether the fruit portion could be easily spooned. The results are shown below the formulations in Tables 9 and 10.

[0087] [Table 9]

[0088] [Table 10]

[0089] The results in Tables 8 and 9 show that when the strawberry shredded ice cream products of Examples 8 to 11 were added to ice cream as an ice cream topping and frozen (Examples 12 to 15), the ice cream was easy to spoon and, unlike when commercially available strawberry jam was used (Comparative Example 3), the ice cream retained the fresh flavor of raw strawberries. In particular, the ice cream of Example 12, which used the strawberry shredded ice cream of Example 8, was smooth and not rough, and the fruit part had a light texture and was less sticky, unlike the ice creams of the other Examples.

[0090] [Production of all-purpose green onion shreds (Example 16)] All-purpose leek shredded product was produced using the formulation (total amount: 300 g) shown in Table 11. The production was carried out using a tabletop blend-type high-speed fluid mixer (manufactured by Kawata Corporation, device name: "Super Mixer Piccolo SMP-2"). First, the oil powder (a) was placed in a container equipped with a high-speed fluid mixer, and the lid was then placed on top. After that, green onions cut into approximately 4 cm lengths were placed in the container. The mixture was sheared by stirring at 3000 rpm for 10 seconds, the lid was opened once, and the contents were mixed with a spoon to make them uniform. The mixture was then sheared by stirring at 3000 rpm for a further 10 seconds (total shearing time: 20 seconds) to obtain a sheared green onion product (Example 16).

[0091] (1) Appearance The appearance of the resulting all-purpose green onion shredded product was visually observed and is shown below the formulation in Table 11. (2) Sensory evaluation The resulting all-purpose green onion shredded product was eaten by a panel of experts, who evaluated its flavor and texture. The results of the sensory evaluation are shown below the formulation in Table 11.

[0092] [Table 11]

[0093] From the results in Table 11, the all-purpose green onion shreds of Example 16 were in a paste form with a fresh aroma. Because they were in a paste form, they could be used as a green onion-flavored condiment paste.

Claims

1. A method for producing sheared food material products, which comprises shearing a mixture of one or more food materials selected from fruits and vegetables and an oil or fat powder having a melting point of 55°C or higher, wherein the oil or fat powder has an average particle size of 0.5 to 200 μm, and the amount of the oil or fat powder is 20 to 150 parts by mass per 100 parts by mass of the food material.

2. 2. The method for producing sheared food material according to claim 1, wherein one or more selected from the group consisting of an emulsifier, a complex dietary fiber material, and a sugar are added to the food material and the oil / fat powder, and the shearing treatment is performed.

3. 3. The method for producing sheared pieces of a food material according to claim 1 or 2, wherein the fat powder contains a fat component including one or more XXX triglycerides having a fatty acid residue X with a carbon number of x at positions 1 to 3 of glycerin, wherein the carbon number x is an integer selected from 16 to 20, the fat component contains a β-type fat, and the particles of the fat powder have a plate-like shape.

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