Food product, method for producing same, and method for suppressing brown discoloration of food product

Abstract

This food product contains a white chocolate dough, dry fruit, and cereal. The total content of the dry fruit plus the cereal in the food product is at least 35 mass%. The mass ratio of the dry fruit and the cereal (dry fruit : cereal) is 1.0 : 9.0 to 8.0 : 2.0. The water activity of the food product is no greater than 0.45.

Description

Food, its manufacturing method, and method for inhibiting food browning

[0001] The present invention relates to a food product, a method for producing the food product, and a method for inhibiting browning of the food product.

[0002] Conventionally, foods have been known in which ingredients such as dried fruits and cereals are mixed with chocolate dough and then molded. Such foods are popular among consumers not only because of the taste of the chocolate dough and the taste and texture of the ingredients, but also because they allow easy nutritional supplementation. Therefore, various developments for such foods have been carried out.

[0003] For example, as a technology for providing a chocolate containing a high-moisture content ingredient that is resistant to deterioration in texture over time and suitable for long-term storage at room temperature, a chocolate containing a high-moisture content ingredient has been proposed, which is obtained by adding a high-moisture content ingredient to chocolate dough and molding the chocolate dough, in which the water activity of the high-moisture content ingredient is 0.40 to 0.64 and the water activity of the chocolate dough is 0.40 to 0.64 (see, for example, Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2008-263853

[0005] As mentioned above, foods made by mixing ingredients such as dried fruit and cereal with chocolate dough and molding them are commercially available. However, when white chocolate dough is used to make foods containing a large amount of dried fruit, the white chocolate dough is prone to browning during storage, and there is a strong demand for the development of a technology that can suppress this browning.

[0006] The present invention aims to solve the above-mentioned problems of the prior art and to achieve the following objectives: Namely, the present invention aims to provide a food product that can suppress browning of white chocolate dough during storage even when a large amount of dried fruit is blended, a method for producing the same, and a method for suppressing browning of food products.

[0007] In order to solve the above problems, the inventors conducted extensive research and found that, in a food product containing white chocolate dough, dried fruit, and cereal, browning of the white chocolate dough during storage can be suppressed even when a large amount of dried fruit is incorporated, by setting the total content of the dried fruit and the cereal in the food to 35% by mass or more, setting the mass ratio of the dried fruit to the cereal (dried fruit:cereal) to 1.0:9.0 to 8.0:2.0, and setting the water activity of the food to 0.45 or less.

[0008] The present invention is based on the findings of the inventors, and provides the following means for solving the problems. Specifically, <1> A food product comprising a white chocolate dough, dried fruit, and cereal, wherein the total content of the dried fruit and the cereal in the food is 35% by mass or more, the mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0, and the water activity of the food is 0.45 or less. <2> The food product according to <1>, further comprising non-reduced vitamin C. <3> The food product according to <2>, wherein the content of the non-reduced vitamin C in the food is 0.1 to 0.3% by mass. <4> The food product according to any one of <1> to <3>, further comprising an acidulant. <5> The food product according to <4>, wherein the content of the acidulant in the food is 0.1 to 0.3% by mass. <6> A method for producing a food product comprising white chocolate dough, dried fruit, and cereal, comprising mixing the white chocolate dough, the dried fruit, and the cereal; wherein the total content of the dried fruit and the cereal in the food product is 35% by mass or more; the mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; and the water activity of the food product is 0.45 or less. <7> A method for producing a food product according to <6>, further comprising mixing non-reduced vitamin C during the mixing process. <8> A method for producing a food product according to <7>, wherein the content of non-reduced vitamin C in the food product is 0.1 to 0.3% by mass. <9> A method for producing a food product according to any one of <6> to <8>, further comprising mixing an acidulant during the mixing process. <10> A method for producing a food product according to <9>, wherein the content of the acidulant in the food product is 0.1 to 0.3% by mass.<11> A method for inhibiting browning of a food product containing white chocolate dough, dried fruit, and cereal, comprising mixing the white chocolate dough, the dried fruit, and the cereal, wherein the total content of the dried fruit and the cereal in the food product is 35% by mass or more, the mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0, and the water activity of the food product is 0.45 or less. <12> The method for inhibiting browning of a food product according to <11>, further comprising mixing non-reduced vitamin C during the mixing process. <13> The method for inhibiting browning of a food product according to <12>, wherein the content of non-reduced vitamin C in the food product is 0.1 to 0.3% by mass. <14> The method for inhibiting browning of a food product according to any one of <11> to <13>, further comprising mixing an acidulant during the mixing process. <15> The method for inhibiting browning of food according to <14>, wherein the content of the acidulant in the food is 0.1 to 0.3% by mass.

[0009] According to the present invention, the above-mentioned problems of the prior art can be solved, the above-mentioned object can be achieved, and a food product that can inhibit browning of white chocolate dough during storage even when a large amount of dried fruit is blended therein, a method for producing the same, and a method for inhibiting browning of food can be provided.

[0010] Fig. 1 is a diagram illustrating the reference colors in the visual evaluation (sensory evaluation) of Test Example 1. Fig. 2 is a diagram illustrating the reference colors in the visual evaluation (sensory evaluation) of Test Example 2.

[0011] (Food and its manufacturing method) The food of the present invention contains at least white chocolate dough, dried fruit, and cereal, and further contains other ingredients as needed. The food of the present invention can be manufactured by any manufacturing method, but can be suitably manufactured by the manufacturing method of the food of the present invention. Below, the food of the present invention will be described together with the manufacturing method of the food of the present invention.

[0012] <Food Manufacturing Method> The food manufacturing method of the present invention is a method for manufacturing a food containing white chocolate dough, dried fruit, and cereal, and includes at least a mixing step, and may further include other steps as necessary.

[0013] <<Mixing Step>> The mixing step is a step of mixing the white chocolate dough, dried fruit, cereal, and, if necessary, other ingredients.

[0014] - White Chocolate Dough - In this specification, chocolate dough includes not only "chocolate dough" or "semi-chocolate dough" as defined in the Fair Competition Code Concerning the Labeling of Chocolates, but also dough composed of processed oils and fats in which sugars, sugar alcohols, oligosaccharides, polysaccharides, dietary fiber, intense sweeteners, dairy products, cocoa powder, emulsifiers, flavorings, colorings, etc. are dispersed in oils and fats such as cocoa mass, cocoa butter, cocoa butter substitutes, and cocoa butter fractions.

[0015] In this specification, the term "white chocolate dough" refers to the above-mentioned chocolate dough that is produced without using cocoa mass or cocoa powder.

[0016] Examples of the white chocolate dough include those containing cocoa butter, lactose, sugar, vegetable oil, whole milk powder, emulsifiers, flavorings, etc. The amount of cocoa butter to be added is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, 7 to 40% by mass.

[0017] The white chocolate dough may be produced by a known method or may be a commercially available product. The white chocolate dough may or may not be tempered.

[0018] The content of the white chocolate dough in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 25 to 65% by mass, more preferably 30 to 60% by mass, and particularly preferably 35 to 55% by mass. A content within the above preferred range is advantageous in that the binding properties of the ingredients due to the chocolate are maintained while allowing the texture of dried fruit or cereal to be enjoyed.

[0019] -Dried Fruit- The fruit in the dried fruit is not particularly limited and can be appropriately selected depending on the purpose. Examples include strawberries, cranberries, blueberries, raspberries, pineapples, mangoes, papayas, grapes, apples, bananas, kiwis, peaches, apricots, figs, prunes, plums, melons, oranges, cherries, dates, pears, lemons, mandarin oranges, yuzu, kabosu, sudachi, grapefruit, hyuganatsu, iyokan, dekopon, hassaku, and kumquats. These may be used alone or in combination of two or more. Among the dried fruits, it is preferable to include at least one dried fruit selected from the group consisting of strawberries, cranberries, blueberries, raspberries, pineapples, mangoes, and papayas, as these are commonly distributed and easily available.

[0020] The dried fruit may be dried as is or may be dried after being candied. The shape, structure, and size of the dried fruit are not particularly limited and can be appropriately selected depending on the purpose.

[0021] The content of the dried fruit in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 5 to 45% by mass, more preferably 10 to 40% by mass, and particularly preferably 19 to 39% by mass. A content within this preferred range is advantageous in that it allows for a larger amount of dried fruit to be blended while suppressing browning of the white chocolate dough during storage.

[0022] Cereals are flake-shaped foods that are crushed and baked, or puff-shaped foods that are expanded by applying heat or pressure followed by rapid decompression. The cereals may consist solely of grains, or may be processed by blending grains with sugar, extracts, nutritional components, and the like. The grains are not particularly limited and can be appropriately selected depending on the purpose. Examples include wheat, soybeans, brown rice, oats, barley, corn, rye, quinoa, buckwheat, pearl barley, foxtail millet, and millet. These grains may be used alone or in combination of two or more. Among the cereals, it is preferable to include at least one cereal selected from the group consisting of granola, wheat puffs, corn flakes, brown rice flakes, wheat flakes, and soy puffs, as this does not impair the taste and texture of dried fruit and is compatible with dried fruit.

[0023] The shape, structure and size of the cereal are not particularly limited and can be appropriately selected depending on the purpose.

[0024] The content of the cereal in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 6 to 40% by mass, more preferably 10 to 30% by mass, and particularly preferably 14 to 28% by mass. A content within the preferred range is advantageous in that it is possible to simultaneously reduce the water activity of the food product and increase the amount of dried fruit blended.

[0025] The total content of the dried fruit and the cereal in the food product is not particularly limited as long as it is 35% by mass or more and can be appropriately selected depending on the purpose, but is preferably 35 to 75% by mass, more preferably 35 to 70% by mass, and particularly preferably 35 to 65% by mass. A content within this preferred range is advantageous in that the binding properties of the ingredients due to the chocolate are maintained while the texture of the dried fruit and the cereal can be enjoyed.

[0026] The mass ratio of the dried fruit (A) to the cereal (B) (hereinafter sometimes referred to as "(A):(B)") is not particularly limited and can be appropriately selected depending on the purpose as long as it is within the range of 1.0:9.0 to 8.0:2.0, but is preferably within the range of 1.1:8.9 to 7.8:2.2, more preferably within the range of 4.2:5.8 to 7.8:2.2, and particularly preferably within the range of 5.0:5.0 to 7.8:2.2. A ratio within this preferred range is advantageous in that it allows for an increased amount of dried fruit to be blended while suppressing browning of the white chocolate dough during storage.

[0027] Other Ingredients There are no particular limitations on the other ingredients in the food product, and they can be selected appropriately depending on the purpose, so long as they do not impair the effects of the present invention. Examples of other ingredients include non-reduced vitamin C, acidulants, emulsifiers, oils and fats, fruit ingredients, nuts, dairy ingredients, flavor ingredients, sweeteners, colorants, fragrances, and nutritional components (vitamins, amino acids, dietary fiber, minerals).

[0028] The other ingredients may be used alone or in combination of two or more. The content of the other ingredients in the food is not particularly limited and can be appropriately selected depending on the purpose.

[0029] The food preferably contains non-reduced vitamin C, as this can further inhibit browning of the white chocolate dough during storage. Non-reduced vitamin C refers to vitamin C that does not have reducing properties. There are no particular limitations on the non-reduced vitamin C, and it can be selected depending on the purpose, and examples include L-ascorbic acid 2-glucoside.

[0030] The content of non-reduced vitamin C in the food is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1 to 0.3% by mass, more preferably 0.15 to 0.3% by mass, and particularly preferably 0.2 to 0.3% by mass. A content within this preferred range is advantageous in that browning of the white chocolate dough during storage can be suppressed while minimizing the effect on the taste of the food.

[0031] The food preferably contains an acidulant, which can further inhibit browning of the white chocolate dough during storage. The acidulant is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include citric acid, tartaric acid, malic acid, and lactic acid. These may be used alone or in combination of two or more.

[0032] The content of the acidulant in the food product is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.1 to 0.3% by mass, more preferably 0.15 to 0.3% by mass, and particularly preferably 0.2 to 0.3% by mass. A content within this preferred range is advantageous in that browning of the white chocolate dough during storage can be suppressed while minimizing the effect on the taste of the food product.

[0033] The food product preferably does not contain reduced vitamin C. If the food product contains reduced vitamin C, browning of the white chocolate material during storage may progress more rapidly.

[0034] The mixing method is not particularly limited and can be selected from known methods as appropriate. The order in which the white chocolate, dried fruit, cereal, and other ingredients are mixed is also not particularly limited and can be selected as appropriate depending on the purpose.

[0035] The water activity of the food (hereinafter sometimes referred to as "water activity of the whole food") is not particularly limited as long as it is 0.45 or less and can be appropriately selected depending on the purpose, but is preferably 0.44 or less, more preferably 0.42 or less, and particularly preferably 0.41 or less. A water activity within this preferred range is advantageous in that browning of the white chocolate dough during storage can be further suppressed.

[0036] The water activity of the food can be calculated from the water activity of each ingredient contained in the food and the blending ratio of each ingredient in the food.

[0037] The method for measuring the water activity of the raw material is not particularly limited and can be appropriately selected depending on the purpose. For example, the water activity can be measured using a water activity meter (AquaLab Pre, manufactured by Meter Japan Co., Ltd.).

[0038] The water activity of the white chocolate dough is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.2 to 0.5, more preferably 0.3 to 0.5, and particularly preferably 0.35 to 0.46. A water activity within the above preferred range is advantageous in terms of achieving both texture and shelf life.

[0039] The water activity of the ingredients other than the white chocolate dough contained in the food is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 0.49 or less, more preferably 0.47 or less, and particularly preferably 0.43 or less. Being within this preferred range is advantageous in that it reduces the risk of browning. The water activity of the ingredients other than the white chocolate dough contained in the food refers to the water activity of all ingredients contained in the food other than the white chocolate dough. The water activity of the ingredients contained in the food other than the white chocolate dough can be calculated from the water activity of each ingredient other than the white chocolate dough and the blending ratio of each ingredient in the total amount of all ingredients other than the white chocolate dough.

[0040] <<Other Steps>> Other steps in the food production method are not particularly limited as long as they do not impair the effects of the present invention and can be selected appropriately depending on the purpose. Examples of other steps include a molding step.

[0041] The molding step is a step of molding the mixture obtained in the mixing step. In the molding step, for example, the mixture can be molded while being maintained at 25 to 40° C. The molding method is not particularly limited, and a known method can be appropriately selected, and examples thereof include mold molding, rotary mold molding, and crunch former molding.

[0042] The shape, structure, and size of the food product are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include bar-shaped and bite-sized shapes.

[0043] The food product of the present invention can be suitably used as, for example, chocolate or chocolate confectionery, but is not limited thereto. The chocolate refers to a processed product in which the chocolate dough accounts for 60% or more of the total mass. The chocolate confectionery refers to a chocolate processed product in which the chocolate dough accounts for less than 60% of the total mass.

[0044] According to the present invention, a food product can be obtained in which browning of the white chocolate material during storage is suppressed even when a large amount of dried fruit is blended.

[0045] (Method for inhibiting browning of food) The method for inhibiting browning of food of the present invention is a method for inhibiting browning of food containing white chocolate dough, dried fruit, and cereal, and includes at least a mixing step, and may further include other steps as necessary.

[0046] <Mixing Step> The mixing step is a step of mixing the white chocolate dough, dried fruit, cereal, and, if necessary, other ingredients, and can be carried out in the same manner as the above-mentioned food manufacturing method, and the preferred embodiments are also the same.

[0047] <Other steps> The other steps in the method for inhibiting browning of food are not particularly limited as long as they do not impair the effects of the present invention, and can be selected appropriately depending on the purpose. For example, they may be the same as the other steps in the above-mentioned method for producing food.

[0048] According to the method for inhibiting browning of food of the present invention, browning of white chocolate dough during storage can be inhibited even when a large amount of dried fruit is blended.

[0049] The present invention will be specifically explained below with reference to test examples, but the present invention is not limited to these examples.

[0050] (Test Example 1) White chocolate dough melted and tempered at 50°C was mixed with dried fruit, cereal, and other ingredients as needed, and then filled into a plastic container and cooled to form a solid food product. Details of the ingredients used in each test example and their blending amounts are shown in Tables 1 to 9. In addition, for the water activity column in each table, the actual measured values ​​of the ingredients are listed for the white chocolate dough, and for items other than the white chocolate dough, the values ​​listed are calculated from the blending ratios of each ingredient using the actual measured values ​​of the ingredients.

[0051] The raw materials used in Test Example 1 and their water activities are as follows: The water activity values ​​of the raw materials were measured using a water activity meter (AquaLab Pre, manufactured by Meter Japan). [(A) Dried fruits] ・ Dried strawberries ... 0.59 ・ Dried cranberries ... 0.50 ・ Dried blueberries ... 0.42 [(B) Cereals] ・ Granola ... 0.17 ・ Wheat puffs ... 0.20 ・ Corn flakes ... 0.23 ・ Brown rice flakes ... 0.36 ・ Wheat flakes ... 0.34 ・ Soybean puffs ... 0.32 [(C) Acidulants] ・ Citric acid ... 0.25 ・ Tartaric acid ... 0.38 ・ Malic acid ... 0.37 ・ Lactic acid ... 0.78 [Vitamin C] ・ Non-reduced vitamin C ... 0.25 ・ Reduced vitamin C ... 0.58 [White chocolate dough] ・ White chocolate dough ... 0.46 The white chocolate dough was a mixture of lactose, cocoa powder, sugar, vegetable oil, whole milk powder, emulsifier, and flavoring.

[0052] <Evaluation> The food products obtained above were stored at 50°C for 21 days, and then evaluated for color change (browning) visually or using a spectrophotometer. Storage at 50°C for 21 days is equivalent to storage at room temperature for 12 months.

[0053] [Visual Inspection (Sensory Evaluation)] Ten trained panelists visually evaluated the color change (browning) compared to the control using the following evaluation criteria (5 levels). The control samples were stored at 20°C for 21 days. Figure 1 shows the reference colors for each evaluation point. In Figure 1, the upper row shows the control (stored at 20°C) and the lower row shows the sample (stored at 50°C). The average scores are shown in Tables 1 to 9. An average score of 2.5 or more was considered to be within the acceptable range. - Evaluation Criteria - 5 points: No color change compared to the control. 4 points: Very little browning compared to the control. 3 points: Little browning compared to the control. 2 points: Moderate browning compared to the control. 1 point: Major browning compared to the control.

[0054] [Spectrophotometer (color difference)] Using a spectrophotometer (CM-700d manufactured by Konica Minolta), L*a*b* was measured under the following conditions to determine the color difference ΔE00 (CIE2000). The results are shown in Tables 1 to 9. It has been confirmed that when the color difference ΔE00 value exceeds 10.5, the visual evaluation (sensory evaluation) tends to score 2.4 points or less. - Measurement conditions - Viewing angle: 10° Main light source: D65 Measurement diameter: SAV (3 mm) Specular reflection light treatment: SCI

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[0064] Test Example 2 Solid foods were produced in the same manner as in Test Example 1, except that the raw materials shown in Tables 10 to 12 were used in the amounts shown in Tables 10 to 12.

[0065] The raw materials used in Test Example 2 and their water activities are as follows. The water activity values ​​of the raw materials were measured in the same manner as in Test Example 1. [(A) Dried fruits] Dried pineapple 0.53 Dried mango 0.43 Dried papaya 0.44 [(B) Cereal] Granola 0.17 [(C) Acidulant] Citric acid 0.25 [Vitamin C] Non-reduced vitamin C 0.25 Reduced vitamin C 0.58 [White chocolate dough] White chocolate dough 0.46 The same white chocolate dough as in Test Example 1 was used.

[0066] <Evaluation> In the same manner as in Test Example 1, the color change (browning) of the food obtained above was evaluated visually or using a spectrophotometer. Figure 2 shows the reference color for each evaluation point in the visual evaluation. In Figure 2, the upper row shows the control (stored at 20°C), and the lower row shows the sample (stored at 50°C). The results are shown in Tables 10 to 12.

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[0069]

[0070] From the above results, it was confirmed that according to the present invention, browning of white chocolate dough during storage can be suppressed even when a large amount of dried fruit is blended.

[0071] This application claims priority based on Japanese Patent Application No. 2024-086205, filed on May 28, 2024, the entire contents of which are incorporated herein by reference.

Claims

1. A food product comprising white chocolate dough, dried fruit, and cereal, wherein the total content of the dried fruit and cereal in the food product is 35% by mass or more, the mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0, and the water activity of the food product is 0.45 or less.

2. The food product according to claim 1, further comprising non-reduced vitamin C.

3. The food product according to claim 2, wherein the content of non-reduced vitamin C in the food product is 0.1 to 0.3% by mass.

4. The food product of claim 1, further comprising an acidulant.

5. The food product according to claim 4, wherein the content of the acidulant in the food product is 0.1 to 0.3% by mass.

6. A method for producing a food product comprising white chocolate dough, dried fruit, and cereal, comprising mixing the white chocolate dough, the dried fruit, and the cereal; wherein the total content of the dried fruit and the cereal in the food product is 35% by mass or more; the mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; and the water activity of the food product is 0.45 or less.

7. The method for producing a food product according to claim 6, wherein non-reduced vitamin C is further mixed in the mixing step.

8. The method for producing a food product according to claim 7, wherein the content of non-reduced vitamin C in the food product is 0.1 to 0.3% by mass.

9. The method for producing a food product according to claim 6, wherein an acidulant is further mixed in the mixing step.

10. The method for producing a food product according to claim 9, wherein the content of the acidulant in the food product is 0.1 to 0.3% by mass.

11. A method for inhibiting browning of a food product comprising white chocolate dough, dried fruit, and cereal, comprising mixing the white chocolate dough, the dried fruit, and the cereal; wherein the total content of the dried fruit and the cereal in the food product is 35% by mass or more; the mass ratio of the dried fruit to the cereal (dried fruit:cereal) is 1.0:9.0 to 8.0:2.0; and the water activity of the food product is 0.45 or less.

12. The method for inhibiting browning of food according to claim 11, wherein non-reduced vitamin C is further mixed in the mixing step.

13. A method for inhibiting browning of food according to claim 12, wherein the content of non-reduced vitamin C in the food is 0.1 to 0.3% by mass.

14. The method for inhibiting browning of food according to claim 11, wherein an acidulant is further added during the mixing.

15. A method for inhibiting browning of food according to claim 14, wherein the content of the acidulant in the food is 0.1 to 0.3% by mass.

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