Food containing puffs and method for producing the same.

Abstract

Chocolate containing puffs, which are characterized by their light and crispy texture, had the problem that the texture didn't last long, and if the puffs were hard, the light and crispy texture couldn't be felt. [Solution] A food product comprising an oil and fat composition and puffs, wherein the puff content is 10% by weight or more and 15% by weight or less, wherein the puff contains 40% by weight or more and 80% by weight or less wheat flour, the starch content not derived from wheat flour is 10% by weight or more and 40% by weight or less, and furthermore, the starch content is 50% by weight or more and 100% by weight or less tapiocaly phosphate cross-linked starch.

Description

[Technical Field]

[0001] The present invention relates to a food containing puffs and a method for producing the same. [Background technology]

[0002] In recent years, there has been a growing demand for foods that offer a variety of textures, and more and more foods are incorporating a wide range of textures. For example, chocolate containing puffs is a prime example of chocolate that emphasizes texture, and there is a demand for products that offer a crispier texture and a good balance with the chocolate.

[0003] Patent documents 1 and 2 disclose puffs mainly containing starch, including a composition using tapioca-derived starch. However, there is no disclosure regarding phosphate-crosslinked starch, nor is there any disclosure regarding combination with chocolate or crispy texture. Patent document 3 discloses crisps containing indigestible starch and a leavening agent, disclosing tapioca phosphate-crosslinked starch as an example of indigestible starch and a leavening agent. However, the examples only measure the texture of crisps soaked in milk and the amount of dietary fiber contained, and the effect when combined with chocolate is not clarified. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Patent application No. 161331 / 1983 [Patent Document 2] Japanese Patent Application Publication No. 63-091042 [Patent Document 3] Special Publication No. 2009-534041 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] Chocolate containing puffs, which are characterized by their light and crispy texture, had the problem that the texture didn't last long and disappeared faster than the chocolate melted in the mouth. On the other hand, if the puffs were hard, the light and crispy texture couldn't be felt, and it was not possible to create a product of a sufficiently satisfactory quality. [Means for solving the problem]

[0006] The inventors have discovered that using puffs containing tapiocaly phosphate cross-linked starch in chocolate not only provides the crispy texture of puffed chocolate, but also ensures the persistence of that texture. Therefore, the present invention provides a food product comprising an oil and fat composition and puffs, wherein the puff content is 10% by weight or more and 15% by weight or less, wherein the puffs contain 40% by weight or more and 80% by weight or less wheat flour, 10% by weight or more and 40% by weight or less starch not derived from wheat flour, and furthermore, the starch contains 50% by weight or more and 100% by weight or less tapiocaly phosphate cross-linked starch. [Effects of the Invention]

[0007] According to the present invention, by adding puffs containing tapiocaly phosphate cross-linked starch to chocolate, it is possible to provide chocolate that allows consumers to feel the light, crispy texture of the puffs and that this texture is sufficiently maintained. [Modes for carrying out the invention]

[0008] The present invention provides a food product comprising an oil and fat composition and puffs, wherein the puff content is 10% by weight or more and 15% by weight or less, wherein the puffs contain 40% by weight or more and 80% by weight or less wheat flour, 10% by weight or more and 40% by weight or less starch not derived from wheat flour, and furthermore, the starch contains 50% by weight or more and 100% by weight or less tapiocaly phosphate cross-linked starch. The present invention will be described in more detail below.

[0009] (puff) The food product of the present invention contains puffs in an amount of 10% to 15% by weight of the total weight. Puffs are generally granular food products made primarily from wheat flour and starch. One example of production involves mixing wheat flour and starch, kneading the dough under high pressure, and then releasing the dough all at once. When the dough is released, the pressure returns from high to normal, causing air bubbles to be incorporated into the dough, resulting in a light and crispy texture. In the present invention, it is preferable that the puffs have an average particle size of 1.0 mm to 3.5 mm.

[0010] Puffs generally have a structure that includes voids. The puff of the present invention has an average void volume of 3 × 10⁻⁶. 7 μm 3 The above 3 x 10 8 μm 3 The following is preferable. Furthermore, the average void diameter is preferably 400 μm or more and 1200 μm or less. In addition, the average number of voids per unit volume is 2 voids / mm². 3 More than 12 pieces / mm 3 The following is preferable:

[0011] The puffs contain 40% to 80% by weight of wheat flour, and more preferably 60% to 80% by weight, based on their total weight. The wheat flour is not limited to any flour produced from milled wheat.

[0012] (starch) The puffs of the present invention contain 10% to 40% by weight, preferably 15% to 30% by weight, of starch relative to the total weight of the puffs. In this specification, unless otherwise specified, starch does not include starch derived from wheat flour (wheat starch).

[0013] The starch contains 50% to 100% by weight of tapioca phosphate cross-linked starch based on the total weight. In addition to tapioca phosphate cross-linked starch, the starch may also contain tapioca acetyl starch, tapioca starch, corn starch, wheat phosphate cross-linked starch, wheat acetylated starch, wheat starch, etc.

[0014] (Tapiocarin-crosslinked starch) Tapioca starch (also simply referred to as tapioca) is starch extracted and refined from the roots of cassava. Cross-linked tapioca phosphate starch is obtained by treating tapioca starch with phosphoric acid to form a cross-linked structure. Cross-linked tapioca phosphate starch is commercially available and accessible to those skilled in the art.

[0015] Starch (including wheat-derived starch) is generally a mixture of linear amylose and branched amylopectin. Tapioca-derived starch has a relatively high content of amylopectin and well retains the three-dimensional structure between molecules. Furthermore, in cross-linked tapioca phosphate starch, the three-dimensional structure is retained more strongly due to cross-linking. Therefore, even when combined with an oil and fat composition as in the present invention, the crispy texture is not impaired, which is more preferable.

[0016] (Oil and fat composition) The food of the present invention contains an oil and fat composition, and preferably, the puff is bound with the oil and fat composition. The oil and fat composition refers to a composition mainly composed of oil and fat, containing 20% to 99% by weight of oil and fat in the whole composition, and more preferably 20% to 50% by weight.

[0017] The oil and fat includes vegetable oil and animal fat. Examples of vegetable oil include cocoa butter, palm oil, coconut oil, soybean oil, sunflower oil, brown sugar oil, sugar oil, olive oil, grape seed oil, walnut oil, almond oil, virgin coconut oil, avocado oil, hemp oil, linseed oil, almond oil, evening primrose oil, canola oil, cottonseed oil, sesame oil, or a mixture thereof. Examples of animal fat include beef fat, pork fat, mutton fat, fish fat, or milk fat, or a mixture thereof.

[0018] In addition to the oil and fat, the oil and fat composition can contain cocoa-derived components, dairy products, sweeteners, flavors, emulsifiers, etc. as required. These are manufactured by performing crushing, mixing, solidification, etc. as required. In the present invention, it is preferable that the oil and fat composition contains cocoa-derived components. A preferred example of the oil and fat composition is chocolate.

[0019] In addition, in this specification, chocolate is not limited to the provisions of the Fair Competition Rules regarding the labeling of chocolates established by the National Chocolate Industry Fair Trade Council, and may include ingredients derived from cocoa beans. Chocolate can be manufactured according to common methods. As an example, the following method can be cited. Prepare a raw material mixture such that it contains 10% to 60% by weight of sugar, 5% to 80% by weight of cocoa butters and other cocoa-derived raw materials, and 15% to 40% by weight of dried milk powder. Atomize the raw material mixture using a refiner. The atomized raw material mixture is refined (conching), and at a later stage of refining, flavors, remaining cocoa butter, emulsifiers, etc. are added as necessary to prepare chocolate.

[0020] Examples of dairy products include milk, fresh cream, skim milk powder, whole milk powder, skimmed concentrated milk, whey powder, sweetened condensed milk, and mixtures thereof.

[0021] Examples of sweeteners include saccharides, sugar alcohols, and high-intensity sweeteners. Examples of sugar alcohols include isomaltitol, erythritol, xylitol, glycerol, sorbitol, maltitol, mannitol, lactitol, reduced palatinose, reduced isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentioligosaccharide, reduced maltose syrup, and reduced syrup. Examples of high-intensity sweeteners include stevia, lacanca, glycyrrhizic acid, aspartame, L-phenylalanine compounds, saccharin, acesulfame K, sucralose, neotame, alitame, and mixtures thereof.

[0022] Examples of flavors include natural flavors, synthetic flavors, compound flavors, alcohols, and mixtures thereof, and examples also include fruit flavors, vanilla flavors, milk flavors, and nut flavors.

[0023] Examples of emulsifiers include lecithin, glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and mixtures thereof.

[0024] (Food) The food product of the present invention is not particularly limited in shape and can take any shape, such as plate-shaped, bar-shaped, spherical, or irregularly shaped. Furthermore, the food product can be combined with baked goods, cakes, ice cream, etc., to form a composite food product.

[0025] (Manufacturing method) The food product of the present invention can be manufactured by the following steps (1) and (2). Step (3) may be added at this time. (1) Mixture acquisition step: Mixing the oil composition and the puff so that the puff content is 10% by weight or more and 15% by weight or less to obtain a mixture. (2) Solidification process for solidifying the mixture (3) Coating process for coating the outer surface of the solidified material

[0026] In the solidification process, the mixture can be cooled as needed. Furthermore, in the coating process, the outermost layer of the solidified material can be coated with sugar or the like, for example, to enhance its gloss, as needed. Other processes may include a cutting process for cutting the material to an appropriate size, and a packaging process for packaging the cut pieces. [Examples]

[0027] We prepared a chocolate product containing puffed rice. Specifically, the puffs were prepared by combining wheat flour, starch, and other additives as shown in Table 1 below. To the mixed ingredients, 0.05 to 0.20 times the amount of water was added, and the dough was kneaded thoroughly. The dough was placed in an extruder, and the puffs were extruded.

[0028] [Table 1]

[0029] (Example 1) Puffs were prepared using tapiocaly phosphate cross-linked starch as the starch, and these puffs were mixed with melted chocolate. The mixture was left to stand at 18°C ​​for 1 to 2 hours to solidify, thereby producing a chocolate product containing puffs.

[0030] (Comparative Examples 1-6) The preparation was the same as in Example 1, except that the tapiocaly phosphate cross-linked starch was replaced with the ingredients shown in Table 2 below. Regarding the puff and chocolate mixture, the volume ratio was standardized because the specific gravity of the puff differed in each example due to the difference in starch raw materials.

[0031] For Example 1 and Comparative Examples 1-6, three evaluation panelists who had received prior training for this evaluation conducted sensory tests based on the following evaluation criteria and made their decisions through deliberation. The evaluation results are shown in Table 2. texture 1 point: Not crispy 2 points: Not very crispy. 3 points: Has a crispy texture 4 points: Has a pleasant crispy texture. 5 points: Has a very pleasant crispy texture. Duration 1 point: The chocolate melts quickly in the mouth, but the texture doesn't last long enough. 2 points: The chocolate melts quickly in your mouth, but the texture doesn't last very long. 3 points: The texture of the chocolate lasts longer than the rate at which it melts in your mouth. 4 points: I appreciate the way the texture lasts in relation to how quickly the chocolate melts in your mouth. 5 points: I really appreciate how the texture persists in relation to the rate at which the chocolate melts in your mouth.

[0032] [Table 2]

[0033] While a good texture was obtained in Example 1 and Comparative Example 1, the conditions under which a good result was obtained in terms of persistence were limited. In other words, it became clear that a harder puff does not necessarily mean a longer persistence, and that the hardness of the puff and persistence are not necessarily proportional. Therefore, since good results in both texture and persistence were obtained only in Example 1, it was found that puffs using tapiocaly phosphate cross-linked starch are preferable.

[0034] (Comparative Example 7) A puff was prepared in which 25% by weight of the starch contained in the puff was tapiocaly phosphate cross-linked starch and 75% by weight was corn starch, and a chocolate product containing this puff was made.

[0035] (Examples 2-4) The preparation was carried out in the same manner as in Comparative Example 7, except that the content ratio of tapiocaly phosphate cross-linked starch was changed as shown in Table 3 below.

[0036] For Comparative Example 7 and Examples 2-4, three evaluation panelists who had received prior training in this evaluation conducted sensory tests based on the following evaluation criteria and made their decisions through deliberation. The evaluation results are shown in Table 3. texture 1 point: Not crispy 2 points: Not very crispy. 3 points: Has a crispy texture 4 points: Has a pleasant crispy texture. 5 points: Has a very pleasant crispy texture. Duration 1 point: The chocolate melts quickly in the mouth, but the texture doesn't last long enough. 2 points: The chocolate melts quickly in your mouth, but the texture doesn't last very long. 3 points: The texture of the chocolate lasts longer than the rate at which it melts in your mouth. 4 points: I appreciate the way the texture lasts in relation to how quickly the chocolate melts in your mouth. 5 points: I really appreciate how the texture persists in relation to the rate at which the chocolate melts in your mouth.

[0037] [Table 3]

[0038] In Examples 2-4, good results were obtained regarding both texture and persistence, indicating that it is preferable for the puffs to contain 50% to 100% by weight of tapiocaly phosphate cross-linked starch.

[0039] (Comparative Example 8) A chocolate product containing 1.0% by weight of puffs containing tapioca phosphate cross-linked starch was prepared.

[0040] (Comparative Examples 9-11 and Examples 5-7) The product was prepared in the same manner as Comparative Example 8, except that the proportion of puffs in the product was changed as shown in Table 4 below.

[0041] For Comparative Examples 8-11 and Examples 5-7, three evaluation panelists who had received prior training in this evaluation conducted sensory tests based on the following evaluation criteria and made their decisions through deliberation. The evaluation results are shown in Table 4. texture 1 point: Not crispy 2 points: Not very crispy. 3 points: Has a crispy texture 4 points: Has a pleasant crispy texture. 5 points: Has a very pleasant crispy texture. 6 points: The crispy texture is too strong, making it unsuitable. Duration 1 point: The chocolate melts quickly in the mouth, but the texture doesn't last long enough. 2 points: The chocolate melts quickly in your mouth, but the texture doesn't last very long. 3 points: The texture of the chocolate lasts longer than the rate at which it melts in your mouth. 4 points: I appreciate the way the texture lasts in relation to how quickly the chocolate melts in your mouth. 5 points: I really appreciate how the texture persists in relation to the rate at which the chocolate melts in your mouth.

[0042] [Table 4]

[0043] Examples 5 to 7 yielded favorable results regarding both texture and persistence, indicating that it is preferable for chocolate products to contain puffs in an amount of 10.0% to 15.0% by weight.

[0044] (Measurement of voids) The voids in the prepared puff can be measured by analyzing the internal structure using X-ray CT. As a specific measurement method, white X-ray CT measurement was carried out under the following conditions using the shared beamline BL09W installed at the high-brilliance synchrotron radiation facility NanoTerasu. Beam energy: 4 - 30 keV white Flux: 3.0×10 16 cps Beam size: maximum width 50 mm, height about 4 mm Imaging field of view: horizontal 20 mm × vertical about 4 mm Scintillator: LuAG (Ce-doped), thickness 0.2 mm Detector: digital CMOS camera C16240-20UP (Hamamatsu Photonics) Pixel size: 4.6 μm Number of projections: 1800

[0045] For the obtained image data, the fabric component and void component of the sample were discriminated by binarization using 3D image analysis software Dragonfly (Comet Technologies Canada Inc.). Subsequently, the number of voids, average volume, and average Feret diameter of the voids were determined using the same software. Also, the number of voids was divided by the volume of the sample to obtain the average number of voids per unit volume. As a result of measurement, in a typical measurement example, the average volume of voids in tapioca crosslinked starch puff was 1.34×10 8 μm 3 , the average Feret diameter of the voids was 892 μm, and the average number of voids per unit volume was 5.53 / mm 3 .

[0046] The present invention includes the following. (1) A food containing an oil and fat composition and a puff, where the content of the puff is 10% by weight or more and 15% by weight or less, and in the puff, the content of wheat flour is 40% by weight or more and 80% by weight or less, Starch content not derived from the wheat flour is 10% by weight or more and 40% by weight or less. Furthermore, in the starch, A food product containing 50% to 100% by weight of cross-linked tapioca phosphate starch. (2) In the aforementioned puff, The wheat flour content is 60% by weight or more and 80% by weight or less. The food product according to (1), wherein the starch content is 15% by weight or more and 30% by weight or less, and is not derived from wheat flour. (3) The food according to (1) or (2), wherein the starch contains corn starch. (4) The food according to any one of (1) to (3), wherein the oil and fat composition contains a component derived from cocoa beans. (5) The food product according to any one of (1) to (4), wherein the average particle size of the puffs is 1.0 mm or more and 3.5 mm or less. (6) The food according to any one of (1) to (5), wherein the puff is bound with the oil composition. (7) A step to obtain a mixture by mixing an oil composition and a puff such that the puff content is 10% by weight or more and 15% by weight or less, and Solidification process for solidifying the mixture A method for producing food containing, In the puff, The wheat flour content is between 40% and 80% by weight. Starch content not derived from the wheat flour is 10% by weight or more and 40% by weight or less. Furthermore, in the starch, A manufacturing method in which the content of tapiocaly phosphate cross-linked starch is 50% by weight or more and 100% by weight or less.

Claims

1. A composition of oils and fats, and a puff, Foods containing 10% by weight or more and 15% by weight or less of the puff, In the puff, The wheat flour content is 40% by weight or more and 80% by weight or less. The starch content is not derived from the wheat flour, and is between 10% and 40% by weight. Furthermore, in the starch, A food product having a tapioca phosphate cross-linked starch content of 50% by weight or more and 100% by weight or less.

2. In the aforementioned puff, The wheat flour content is 60% by weight or more and 80% by weight or less. The food according to claim 1, wherein the starch content, which is not derived from wheat flour, is 15% by weight or more and 30% by weight or less.

3. The food according to claim 1, wherein the starch comprises corn starch.

4. The food according to claim 1, wherein the oil and fat composition contains a component derived from cocoa beans.

5. The food product according to claim 1, wherein the average particle size of the puff is 1.0 mm or more and 3.5 mm or less.

6. The food according to claim 1, wherein the puff is bound with the oil composition.

7. A step of obtaining a mixture by mixing an oil composition and a puff such that the puff content is 10% by weight or more and 15% by weight or less, and Solidification process for solidifying the mixture A method for producing food containing, In the puff, The wheat flour content is 40% by weight or more and 80% by weight or less. The starch content is not derived from the wheat flour, and is between 10% and 40% by weight. Furthermore, in the starch, A manufacturing method in which the content of tapiocaly phosphate cross-linked starch is 50% by weight or more and 100% by weight or less.

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