Method for manufacturing molded food and molded food

Abstract

A method for producing a shaped food comprising: a step for mixing an oil / fat containing one or more components selected from the group consisting of cocoa butter and cocoa butter substitute fats and a saccharide to obtain a dough; and a step for extruding the dough to obtain a shaped food, wherein the dough contains 10-22% by mass oil / fat having a solid fat content at 25°C of 70% or more and a solid fat content at 35°C of 15% or less and 70% by mass or more saccharide.

Description

Technical Field

[0001] The present invention relates to a method for producing a shaped food product and a shaped food product. Specifically, the present invention relates to a method for producing a shaped food product that can produce a shaped food product excellent in heat-resistant shape retention and production suitability, and to a shaped food product.

Background Art

[0002] Patent Documents 1 to 6 disclose foods containing fats and oils and saccharides.

[0003] Specifically, Patent Document 1 discloses a baked confectionery dough having a specific gravity of 0.8 to 1.1, containing 5 to 55% by mass of one or more solid components selected from cacao bean-derived solids and milk-derived solids, 10 to 30% by mass of fats and oils, and 25 to 55% by mass of saccharides.

[0004] Patent Document 2 discloses a method for producing a water-containing heat-resistant chocolate, comprising a step of preparing a water-containing chocolate dough by adding water stepwise to a chocolate dough.

[0005] Patent Document 3 discloses a method for producing a water-containing heat-resistant chocolate, comprising: a seeding agent addition step of adding a specific seeding agent to a molten chocolate dough having a dough temperature of 32 to 40°C; and a water addition step of adding water to the chocolate dough.

[0006] Patent Document 4 discloses a decorative confectionery containing a saccharide sweetener, starch and fats and oils, wherein the content of the fats and oils is 10.5 to 26.4% by mass based on the total weight of the decorative confectionery, and the saccharide sweetener and the starch are dispersed in an undissolved state.

[0007] Patent Document 5 discloses a kneaded confectionery in which an unheated kneaded product of a kneaded dough material mainly composed of a saccharide component consisting of a crystalline saccharide, a compatible component that is a mixed homogenate of fats and oils and an emulsifier, and a viscoelasticity-imparting component is molded into a predetermined shape.

[0008] Patent Document 6 discloses an oily food material that mainly consists of oils and sugars, contains coarse particles of solids other than oils with a particle size of 30 μm or more, and in which the proportion of a specific fatty acid to the total amount of oils in the oily food material is 30% by mass or more. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2017-216968 [Patent Document 2] Japanese Patent Publication No. 2017-121228 [Patent Document 3] International Publication No. 2015 / 098932 [Patent Document 4] Japanese Patent Publication No. 2018-108060 [Patent Document 5] Japanese Patent Publication No. 2013-226093 [Patent Document 6] International Publication No. 2006 / 080418 [Overview of the project]

[0010] Conventional technologies, including those described in Patent Documents 1 to 6, have room for improvement in terms of providing excellent heat resistance, shape retention, and manufacturing suitability to molded foods containing oils and sugars.

[0011] One of the objectives of the present invention is to provide a method for producing molded foods and molded foods that can produce molded foods with excellent heat resistance, shape retention, and manufacturability.

[0012] As a result of diligent research, the present inventors have found that a molded food can be produced by a method comprising the steps of: obtaining a dough by mixing an oil and fat containing one or more selected from the group consisting of cocoa butter and cocoa butter substitutes with sugars; and obtaining a molded food by extruding the dough, wherein the dough contains 10 to 22% by mass of an oil having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C, and 70% by mass or more of sugars, thereby producing a molded food with excellent heat resistance and manufacturability, and thus completing the present invention. According to the present invention, the following molded foods and the like can be provided. 1. A method for producing a molded food, comprising the steps of: 1. Mixing an oil or fat containing one or more selected from the group consisting of cocoa butter and cocoa butter substitutes with sugars to obtain a dough; and 2. Extruding the dough to obtain a molded food, The aforementioned fabric is It contains 10-22% by mass of oils and fats that have a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C. A method for producing a molded food product containing 70% or more by mass of sugars. 2. A method for producing a molded food according to claim 1, wherein the molded food has heat resistance and shape retention at 40°C. 3. A method for producing a molded food according to 1 or 2, wherein the molded food has a sugar skeleton. 4. A method for producing a molded food according to claim 1 or 2, wherein the total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum in the molded food is 0 parts by mass or more and less than 0.1 parts by mass per 100 parts by mass of crystalline carbohydrates contained in the molded food. 5. A method for producing a molded food according to 1 or 2, wherein no heat treatment of 100°C or higher is performed in the process from mixing to extrusion molding. A molded food obtained by the method for manufacturing molded foods described in any of sections 6.1 to 6.5.

[0013] According to the present invention, it is possible to provide a method for producing molded foods that have excellent heat resistance, shape retention, and manufacturability, as well as molded foods themselves. [Brief explanation of the drawing]

[0014] [Figure 1] These are photographs of the shaped food products according to Example 1 and Comparative Examples 1 and 2 after a heat resistance test. [Figure 2] These are photographs of the shaped food products according to Examples 2 and 3 and Comparative Examples 3 and 4 after a heat resistance test. [Figure 3] These are photographs of the shaped food products according to Examples 4 to 6 and Comparative Examples 5 to 9 after a heat resistance test. [Figure 4] These are the results (DSC curves) of differential scanning calorimetry (DSC) measurements for the shaped food products according to Examples 5 and 6. DETAILED DESCRIPTION OF THE INVENTION

[0015] Hereinafter, the shaped food product and the method for producing the shaped food product of the present invention will be described in detail. In this specification, "x to y" represents a numerical range of "not less than x and not more than y". The upper limit and lower limit described for numerical ranges can be arbitrarily combined.

[0016] 1. Method for producing shaped food product A method for producing a shaped food product according to one aspect of the present invention is a method for producing a shaped food product comprising: a step of mixing an oil or fat containing one or more selected from the group consisting of cocoa butter and cocoa butter alternatives with saccharides to obtain a dough; and a step of extrusion-molding said dough to obtain the shaped food product, wherein the dough contains 10 to 22 mass% of an oil or fat having a solid fat content at 25°C of 70% or more and a solid fat content at 35°C of 15% or less, and contains 70 mass% or more of saccharides.

[0017] According to the method for producing a shaped food product according to this aspect, it is possible to produce a shaped food product excellent in heat-resistant shape retention and production suitability. Further, according to the method for producing a shaped food product according to this aspect, it is possible to impart favorable aroma, melt-in-the-mouth properties during eating, and pleasant aftertaste to the resulting shaped food product.

[0018] Conventional molded foods, such as typical chocolate formulations, contain 30-40% by mass of fats and oils, requiring careful attention to heat resistance and necessitating temperature control, such as keeping them below 28°C during distribution and storage. Furthermore, conventional tablet confectionery formulations (compressed tablets) present challenges in terms of manufacturing suitability (peelability) and hardness during long-term storage when containing fats and oils. In contrast, the molded food obtained by the manufacturing method of the molded food according to this embodiment may have higher heat resistance and shape retention than general chocolate. Furthermore, it may have better melt-in-the-mouth properties and superior manufacturing suitability than general tablet confectionery.

[0019] (The process of obtaining the dough) In the process of obtaining the dough, a mixture of oils and fats containing one or more selected from the group consisting of cocoa butter and cocoa butter substitutes, and sugars is obtained. The dough contains 10 to 22% by mass of oils and fats having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C. This imparts a unique, disintegrating texture and excellent melt-in-the-mouth quality to the resulting molded food, resulting in high palatability. If the fat content is less than 10% by mass, the melt-in-the-mouth quality deteriorates, making the texture of the flour more noticeable, while if the fat content exceeds 22% by mass, the disintegrating texture cannot be obtained.

[0020] The measurement of solid fat content (hereinafter also referred to as "SFC") can be carried out in accordance with the standard method for analyzing oils and fats (2.2.9-2013 Solid fat content (NMR method, established by the Japan Oil Chemists' Society)). Specifically, it can be carried out according to the procedure described in Example 1(2).

[0021] In one embodiment, the dough has a total content of 10-22% by mass of cocoa butter and cocoa butter substitute fats that have the above-mentioned SFC characteristics (i.e., satisfying the conditions that the solid fat content at 25°C is 70% or more and the solid fat content at 35°C is 15% or less). In one embodiment, the dough may or may not contain oils and fats that do not have the above-mentioned SFC properties. In one embodiment, the total fat content in the dough is 10 to 22% by mass, and the fat in the dough as a whole has the above-mentioned SFC characteristics.

[0022] (Sugars) The dough contains 70% or more by mass of sugars. This results in a unique texture that balances crumbling properties with a pleasant melt-in-the-mouth quality. This effect cannot be achieved if the sugar content is less than 70% by mass. Note that the term "sugars" used here does not include starch. The dough may or may not contain starch, but it is important that it contains at least 70% by mass of non-starch sugars. In one embodiment, the sugar content in the dough is 70% by mass or more, greater than 70% by mass, 71% by mass or more, 72% by mass or more, 73% by mass or more, or 74% by mass or more, and also less than 90% by mass, 89% by mass or less, 85% by mass or less, or 83% by mass or less.

[0023] Examples of sugars include sucrose, powdered starch syrup, powdered reduced starch syrup, glucose, fructose, lactose, and maltose. Other examples of sugars include sugar alcohols such as maltitol, sorbitol, and xylitol.

[0024] The sugars exemplified above may or may not be crystalline sugars. Here, "crystalline sugar" refers to a solid with a water content of 5% by mass or less, obtained by evaporating water from an aqueous solution of sugars to induce crystallization.

[0025] In the dough, it is preferable that the crystalline carbohydrates are not vitrified. This imparts a crumbly texture to the resulting molded food product. The absence of vitrification of crystalline carbohydrates can be confirmed by the DSC measurement described in the examples. Even if the crystalline carbohydrates are not vitrified, the dough can have excellent heat resistance and shape retention, for example, heat resistance and shape retention at 40°C as described later.

[0026] The dough may contain one or more types of sugars.

[0027] If the dough contains starch, the amount is, for example, less than 2.0% by mass, 1.9% by mass or less, 1.8% by mass or less, 1.5% by mass or less, 1.0% by mass or less, or 0.5% by mass or less. It is also preferable that the dough does not contain starch. Furthermore, as stated above, in this specification, "sugars" does not include starch; therefore, if the dough contains starch, its content is not added to the sugar content.

[0028] (Passion-enhancing ingredients) The fabric preferably also contains palatability-enhancing materials. By incorporating flavor-enhancing ingredients into the dough, the resulting molded food product is endowed with the desirable flavors of those ingredients and also possesses high palatability.

[0029] The palatability-enhancing material is preferably in powder form. Here, "powder" refers to material with an average particle size of 20 μm or less. Preferably, the average particle size of the powder is 15 μm or less. Note that "average particle size" is the value measured as the "average value" in the particle size distribution graph using a particle size distribution analyzer (Shimadzu Corporation's "SALD-3100").

[0030] The flavor enhancer preferably includes one or more selected from the group consisting of coffee beans, tea leaves, cocoa, and components derived therefrom.

[0031] The coffee beans and related components are preferably dried coffee beans or coffee bean extract processed into a powder or granules, and more preferably dried coffee bean extract processed into a powder. Coffee beans and components derived therefrom preferably have a moisture content of 5% by mass or less.

[0032] Furthermore, in this specification, the moisture content shall be measured according to the "Attachment to Nutritional Labeling" section of the Consumer Affairs Agency of Japan website, specifically "Attachment to Analytical Methods for Nutritional Components, etc." 5. Carbohydrates a. Moisture (4) Atmospheric Pressure Heating and Drying Method (https: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / food_labeling_cms101_200327_11.pdf). Specifically, it shall be measured using the following procedure. Determine the constant weight (W0(g)) of a weighing dish (with lid) with a base diameter of 50 mm. Next, take 2 g of the sample into the weighing dish, spread it flat, put the lid on, and weigh it (W1(g)). Then, with the lid of the weighing dish slightly ajar, place it in a constant-temperature drying oven, dry it for 4 hours after the oven reaches 100°C, put the lid on, and allow it to cool. Weigh it (W2(g)) immediately after it reaches room temperature. Repeat this operation until a constant weight is obtained. The moisture content in the sample can be determined by the following formula. Moisture content in the sample (weight %) = {(W1-W2) / (W1-W0)} × 100

[0033] Coffee beans and related components preferably have a caffeine content of 0.01 to 2.9% by mass. The total caffeine content is a value measured by a known high-performance liquid chromatography method. Coffee beans and related components preferably have a total chlorogenic acid content of 0.60 to 29.2% by mass. The total chlorogenic acid content is a value measured by a known high-performance liquid chromatography method. When coffee beans and related components are in powder form, it is preferable that the average particle size is 20 μm or less.

[0034] The tea leaves and related components are preferably matcha (powdered tencha) or green tea (sencha) processed into a powder. The tea leaves and components derived therefrom preferably have a moisture content of 5% by mass or less. The tea leaves and components derived therefrom preferably have a total catechin content of 3.89 to 17.90% by mass. The total catechin content is a value measured by a known high-performance liquid chromatography method. When tea leaves and their derived components are in powder form, it is preferable that the average particle size is 11 μm or less.

[0035] As for cocoa and its derived components, cocoa nibs processed into a powder are preferred. For example, powder obtained by freeze-drying cocoa nibs is a good choice. It is preferable that the cocoa and its derived components have a moisture content of 5% by mass or less. The cocoa and its derived components preferably have a total cocoa polyphenol content of 3.3 to 5.0% by mass. The total cocoa polyphenol content is determined by the National Chocolate Industry Association. fairness The values ​​are measured in accordance with the "Method for Measuring Cocoa Polyphenols," an appendix to the Trade Council's "Labeling Standards for Cocoa Polyphenols in Chocolate Products." When cocoa and its derived components are in powder form, it is preferable that the average particle size is 20 μm or less.

[0036] If the dough contains palatability-enhancing materials, the content may be 1% by mass or more, 2% by mass or more, 5% by mass or more, or 7% by mass or more, and may also be 20% by mass or less, 18% by mass or less, 15% by mass or less, or 13% by mass or less.

[0037] (Other ingredients) The fabric may contain other components not described above, to the extent that they do not impair the effects of the present invention, or it may not contain them.

[0038] In one embodiment, the total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum in the dough is 0 parts by mass or more and less than 0.1 parts by mass per 100 parts by mass of the crystalline carbohydrates contained in the dough. By having such small total contents of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum, and even by not including them at all, allergens can be reduced, the viscosity of the dough can be suppressed (good workability can be maintained), and the melt-in-the-mouth texture and flavor of the resulting molded food can be well maintained.

[0039] In one embodiment, the dough contains an emulsifier of less than 0.2% by mass, 0.19% by mass or less, 0.18% by mass or less, 0.15% by mass or less, 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. The dough may also not contain an emulsifier. Examples of emulsifiers include those with a viscosity-reducing effect (e.g., lecithin, polyglycerin condensed ricinoleate ester (PGPR)). For example, lecithin and PGPR may be used in combination as emulsifiers. Lecithin and PGPR can be used in combination in a mass ratio of 4:6 to 8:2. The values ​​exemplified as emulsifier content may represent the total content of lecithin and PGPR.

[0040] (Process for obtaining molded food products) In the process of obtaining molded food products, the dough described above is extruded to produce the molded food products.

[0041] The process from mixing to molding may be carried out continuously using an apparatus capable of kneading and extrusion molding. The apparatus capable of kneading and extrusion molding is not particularly limited and includes, for example, an extruder. The extruder is preferably a twin-screw extruder. Alternatively, a dough may be prepared by mixing oils and sugars in advance, and then the dough may be subjected to a device capable of kneading and extrusion molding.

[0042] The process from mixing to extrusion molding is preferably carried out at a temperature range in which cocoa butter is normally melted, specifically around 35°C to 45°C.

[0043] It is preferable not to apply heat treatment of 100°C or higher during the process from mixing to extrusion molding. This prevents crystalline sugars from vitrifying if they are present in the raw materials.

[0044] It is preferable not to dissolve the sugars in water during the process from mixing to extrusion molding. This prevents the crystalline sugars from vitrifying if they are included as sugars.

[0045] If, for example, an extruder is used for the extrusion molding, the extrusion molding can be performed at the discharge port of the extruder.

[0046] The molded food obtained by the manufacturing method of molded food according to this embodiment is an extruded product of the dough used in the manufacturing method of molded food according to this embodiment (an extruded dough product), and the composition of the molded food is as described in the explanation for the dough.

[0047] (Physical properties of molded foods) The molded food obtained by the method for producing molded food according to this embodiment preferably has a sugar skeleton. The presence of a sugar backbone in molded foods further improves their heat resistance and shape retention. Whether or not a molded food has a sugar backbone is determined by the hexane degreasing test described in the examples. If the shape of the molded food is maintained after the hexane degreasing test, it is determined to have a sugar backbone; if the shape is not maintained, it is determined to not have a sugar backbone. Furthermore, if, after the hexane degreasing test, crumbling or damage is observed at the edges of the molded food, but the overall shape is maintained (the overall shape appears the same as before the hexane degreasing test), it is determined to have a sugar backbone.

[0048] It is preferable that the molded food obtained by the manufacturing method of molded food according to this embodiment has heat resistance and shape retention at 40°C. Here, "heat resistance and shape retention at 40°C" means that when the appearance of a molded food is observed after being left to stand at 40°C for 3 hours, the shape is maintained from the shape before standing. Furthermore, if deformation is observed at the edges of the molded food after being left to stand at 40°C for 3 hours, but the overall shape is maintained (the overall shape looks the same as before being left to stand at 40°C for 3 hours), it is determined that it has heat resistance and shape retention at 40°C. The molded food obtained by the manufacturing method of molded food according to this embodiment can achieve both heat resistance and shape retention at 40°C, as well as a melt-in-the-mouth texture.

[0049] 2. Molded food A molded food according to one aspect of the present invention is obtained by the method for manufacturing a molded food according to one aspect of the present invention as described above. According to the molded food product of this embodiment, excellent heat resistance, shape retention, and manufacturability can be obtained. The description of the method for manufacturing a molded food according to one aspect of the present invention described above will be applied to the molded food according to this embodiment.

[0050] Furthermore, in this embodiment, it is impossible or impractical to directly identify the molded food product by its structure or properties. Specifically, the behavior of the solid fat content of cocoa butter or cocoa butter substitute fat contained in the molded food product is highly unique with respect to temperature, and it tends to melt when the temperature of the molded food product rises due to irradiation with energy rays (electron beams, etc.) during observation with an electron microscope, etc. In other words, because the structure or properties of the molded food product change due to the influence of temperature changes, etc., during observation of the molded food product, it is extremely difficult to identify its structure or properties. In addition, the molded food product may have a relatively low total oil content, but in this case, its fluidity is extremely low or nonexistent, making measurement using a viscometer, etc., extremely difficult, and in this respect as well, it is extremely difficult to identify the structure or properties of the molded food product. [Examples]

[0051] The following describes embodiments of the present invention, but the present invention is not limited to these embodiments.

[0052] 1. Coffee-containing molded food (Example 1 and Comparative Examples 1 and 2) For the coffee, we used ground coffee beans made from lightly roasted (L value 20-23) Brazilian beans. The ground coffee beans had a moisture content of 5% by mass or less, a caffeine content of 0.01-2.9% by mass, and a chlorogenic acid content of 0.60-29.2% by mass, and the same ground coffee beans were used in each example. The average particle size of the ground coffee beans was 14.470 μm. The chlorogenic acid content in the ground coffee bean product was 2.910% by mass.

[0053] The above-mentioned ground coffee beans, cocoa butter (SFC of 80-90% at 25°C and 0-10% at 35°C; the same applies to the examples and comparative examples described below), and maltitol were mixed according to the proportions shown in Table 1. A Dalton 5DM-L-03-r universal mixer was used for mixing, and the mixture was stirred at low speed for 10 minutes, followed by 10 minutes at high speed.

[0054] [Table 1] *In the table, the unit of measurement is parts by mass.

[0055] After mixing the raw materials, the mixture was extruded using an extruder (a twin-screw extruder, "Laborexer Mark II," manufactured by Japan Steel Works Ltd.) to obtain molded food products. Here, the internal temperature of the extruder is kept above the melting point of cocoa butter. The temperature of the molded food extruded from the extruder is 40°C.

[0056] <Evaluation Method> (1) Heat resistance test The resulting molded food product (shape: roughly rectangular (16.5 mm × 21.0 mm × height 16.5 mm)) was left to stand in a 40°C constant temperature oven for 3 hours. The shape of the molded food product after standing was visually compared to the shape of the molded food product before standing, and evaluated according to the following evaluation criteria. [Evaluation Criteria] A: The overall shape of the molded food is maintained, and no deformation is observed at the edges of the molded food. B: Deformation is observed at the edges of the molded food, but the overall shape of the molded food is maintained (the overall shape appears the same as before standing at 40°C for 3 hours). C: The overall shape of the molded food is slightly deformed. D: The overall shape of the molded food is significantly deformed.

[0057] (2) Hexane degreasing test 1 (shape retention) The resulting molded food (7.5g, shape: roughly rectangular (16.5mm × 21.0mm × height 16.5mm)) was placed on a 500-mesh sieve. The mass A (sieve + molded food) was weighed, and the mass of the sieve was subtracted to determine the mass M0 of the molded food before the test (7.5g in this case). Next, approximately 350 ml of hexane was added to a 2000 ml beaker, and a sieve was placed in the beaker so that the molded food was immersed in the hexane. After immersion for 3 hours at a temperature of 23°C ± 3°C, the sieve was shaken three times each from side to side and back and forth while the molded food remained immersed in the hexane. The shape of the molded food after immersion and shaking was visually compared to the shape of the molded food before immersion and evaluated according to the following evaluation criteria. [Evaluation Criteria] A: The overall shape of the molded food is maintained, and no deformation is observed at the edges of the molded food. B: Deformation is observed at the edges of the molded food, but the overall shape of the molded food is maintained (the overall shape appears the same as before the hexane degreasing test). C: The overall shape of the molded food is slightly deformed. D: The overall shape of the molded food is significantly deformed.

[0058] (3) Hexane degreasing test 2 (remaining solids content) In the hexane degreasing test 1 described above, the molded food product, along with the sieve, was removed from the beaker after immersion and shaking, and both the molded food product and the sieve were dried. The mass (sieve + molded food product) after drying was weighed, and the mass of the molded food product after the test, M1, was determined by subtracting the mass of the sieve. The following solid content retention rate was calculated from the masses M0 and M1 mentioned above. Solid content residual rate [%]=(M1 / M0)×100

[0059] (3) Manufacturability The properties (stability) of the molded food extruded from the extruder (extrusion temperature 40°C) were observed and evaluated according to the following evaluation criteria. Specific properties are shown in parentheses under the "Manufacturing Suitability" item in Table 2. [Evaluation Criteria] A: Particularly preferred B: Preferred C: Somewhat undesirable D: Undesirable

[0060] The results are shown in Table 2. Figure 1 shows photographs of the samples after the heat resistance test.

[0061] [Table 2]

[0062] 2. Molded food containing tea (Examples 2 and 3 and Comparative Examples 3 and 4) The tea powder used was Japanese domestic matcha (pre-ground using a dry ball mill) with a moisture content of 5% by mass or less and a total catechin content of 3% to 20% by mass or less, and the same powder was used in each example. The average particle size was 10.168 μm. The catechin content in the ground tea leaf product was 11.56% by mass.

[0063] The above-mentioned ground tea leaves, cocoa butter, and maltitol were mixed according to the proportions shown in Table 3. A Dalton 5DM-L-03-r universal mixer was used for mixing, and the mixture was stirred at low speed for 10 minutes, followed by 10 minutes at high speed.

[0064] [Table 3] *In the table, the unit of measurement is parts by mass.

[0065] After mixing the raw materials, the mixture is extruded and molded using an extruder in the same manner as "1. Coffee-containing molded food," and the molded food (5g, diameter A sample size of 12-15 mm (10 mm in height) was obtained. The resulting molded food was evaluated in the same manner as for "1. Coffee-containing molded food." The results are shown in Table 4. A photograph of the sample after the heat resistance test is shown in Figure 2.

[0066] [Table 4]

[0067] 3. Cocoa-containing molded foods (Examples 4-6 and Comparative Examples 5-9) Frozen cocoa nibs (manufactured by Meiji Co., Ltd.) were ground using a milling machine (IKA Corporation's "M20 General Purpose Mill") under conditions of -40 to 0°C while maintaining the frozen state, to obtain ground cocoa nibs. The average particle size of the obtained crushed cocoa nibs was 10.219 μm. The moisture content of the obtained cocoa nib pulverized product was 5% by mass or less. Furthermore, the cocoa polyphenol content in the obtained cocoa nib pulverized product was 4.14% by mass.

[0068] The above-mentioned crushed cocoa nibs, cocoa butter, medium-chain triglycerides (abbreviated as "MCT"; Nisshin Oillio Co., Ltd.'s "Nisshin MCT Oil"), maltitol, and sugar (sucrose) were mixed according to the proportions shown in Table 5. A Dalton Co., Ltd. universal mixer "5DM-L-03-r" was used for mixing, and the mixture was stirred at low speed for 10 minutes, followed by 10 minutes at high speed.

[0069] [Table 5] *In the table, the unit of measurement is parts by mass.

[0070] After mixing the raw materials, the mixture was extruded using an extruder in the same manner as for "1. Coffee-containing molded food," and molded food was obtained. The obtained molded food was evaluated in the same manner as for "1. Coffee-containing molded food." The results are shown in Table 6. Figure 3 shows a photograph of the sample after the heat resistance test.

[0071] [Table 6]

[0072] Furthermore, the molded foods obtained in Examples 5 and 6 were measured using a differential scanning calorimeter (DSC) under the following conditions to confirm the vitrification state of sugars in the molded foods. [DSC measurement conditions] Equipment: DSC7000X AS-3DX (manufactured by Hitachi High-Tech Science Corporation) Sample amount: 5.00 mg Temperature program: The temperature was lowered from 23°C to 20°C at a rate of 10°C / min, and then held at 20°C for 1 minute. Next, the temperature was raised from 20°C to 300°C at a rate of 5°C / min, and then held at 300°C for 1 minute. Then, the temperature was lowered from 300°C to 23°C at a rate of 10°C / min, and then held at 23°C for 5 minutes. DSC measurements were performed during the above heating process from 20°C to 300°C.

[0073] The DSC curves obtained from the above DSC measurements are shown in Figure 4. The melting points and glass transition points of the sugars confirmed by DSC measurements are shown in Table 7.

[0074] [Table 7]

[0075] As shown in Figure 4 and Table 7, vitrification (glass transition) of sugars in the molded food was not observed in either Example 5 or 6, which contained different sugars. Specifically, it is known that when sugars are vitrified, their melting point shifts to a lower temperature than the generally known literature value. However, the melting point measurements shown in Table 7 are all within the literature value range, indicating that no such shift occurred. This suggests that extruder treatment does not cause sugar vitrification, and that the various effects mentioned above (heat resistance, shape retention, solid content retention, and workability) are not due to sugar vitrification (sugar vitrification does not contribute to skeleton formation).

[0076] 4. Sensory evaluation (Example 7 and Comparative Examples 10 and 11) Cocoa butter, maltitol, and ground cocoa nibs similar to those used in "3. Cocoa-containing molded foods" were mixed according to the proportions shown in Table 8, and the mixture was extruded using an extruder in the same manner as in "3. Cocoa-containing molded foods" to obtain molded foods. The aroma of the resulting molded food products, as well as their melt-in-the-mouth texture and aftertaste, were evaluated by one chocolate specialist panelist trained to the extent that they could assign the same score to the same sample.

[0077] [Table 8]

[0078] Although several embodiments and / or examples of the present invention have been described in detail above, those skilled in the art will find it easy to make many modifications to these exemplary embodiments and / or examples without substantially departing from the novel teachings and effects of the present invention. Accordingly, many of these modifications fall within the scope of the present invention. All references made in this specification and to the application on which the priority claim of this application under the Paris Convention rest with respect to this specification.

Claims

1. A method for producing a molded food, comprising the steps of: mixing an oil or fat containing one or more selected from the group consisting of cocoa butter and cocoa butter substitutes with sugars to obtain a dough; and extruding the dough to obtain a molded food, The aforementioned fabric is It contains 10 to 22% by mass of oils and fats having a solid fat content of 70% or more at 25°C and a solid fat content of 15% or less at 35°C. It contains sugars of 70% by mass or more, A method for producing molded food products, wherein no heat treatment of 100°C or higher is performed in the steps after the mixing described above.

2. The method for producing a molded food according to claim 1, wherein the molded food has heat resistance and shape retention at 40°C.

3. A method for producing a molded food according to claim 1 or 2, wherein the molded food has a sugar skeleton.

4. A method for producing a molded food according to claim 1 or 2, wherein the total content of gelatin, pectin, pullulan, gum arabic, guar gum, and locust bean gum in the molded food is 0 parts by mass or more and less than 0.1 parts by mass per 100 parts by mass of crystalline carbohydrates contained in the molded food.

5. A molded food obtained by the method for producing a molded food according to claim 1 or 2.

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