JP2008237102A - Functional composite food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide functional composite food containing a base food material of which is internally and integrally impregnated with oil-and-fat food and which contains functional nutrient components and can be readily taken like confectionery: and to provide a method for producing the functional composite food. <P>SOLUTION: The functional composite food is such that the base food material B is internally impregnated with oil-and-fat food dough (A) solid at 23°C and presenting fluidity when heated: wherein 100 pts.wt. of the oil-and-fat food material (A) contains 0.5-50 pts.wt. of nutrient-reinforced functional components. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a functional composite food containing a nutrient-enhancing functional ingredient and a method for producing the same. Specifically, the present invention relates to a novel functional compound in which an oily confectionery dough containing a nutrient-enhancing functional component is impregnated in a base food material and a method for producing the same.

  It is known that an oily confectionery mainly made of chocolate or fat spread can be melt-molded and combined with other foods such as biscuits to form a composite confectionery. For example, foods that combine chocolate and other ingredients include the other ingredients coated with chocolate, the other ingredients, such as granules, solidified with chocolate, the interior of a container or hollow other ingredients The ones filled with chocolate have been known for a long time.

  And in recent years, the chocolate penetrate | invaded to the inside of another foodstuff, and the foodstuff which the other foodstuff and chocolate integrated more is proposed. For example, in Patent Document 1, croutons and chocolate having a viscosity of 350 poise or less are mixed and placed in a decompression device. After decompressing the decompression device to discharge bubbles, the pressure is returned to normal pressure and the chocolate is infiltrated. A chocolate permeation crouton is proposed in which excess chocolate is removed by a vibration sieve and solidified by cooling. Patent Document 2 discloses that a bubble-containing food material such as biscuits is buried in melted chocolate, the bubble-containing food material is deaerated under reduced pressure, and returned to normal pressure to impregnate the bubble-containing food material with chocolate. Are listed. However, in the methods of Patent Documents 1 and 2, since the reduced pressure treatment is performed after the impregnated food material is immersed in liquid chocolate, a large amount of food fragments are mixed in the remaining chocolate without being impregnated in the food material. It was difficult to control quality when reusing chocolate. In addition, these methods have a problem that it is difficult to impregnate the chocolate into the food when the pores on the surface of the food to be impregnated, such as freeze-dried fruits, are small or few.

  In such a situation, the present applicant can obtain a food in which chocolate is impregnated in the base food material by bringing the base food material having a void in the porous structure into contact with the molten chocolate under reduced pressure conditions. This has been found and already proposed (Patent Document 3).

  By the way, in recent years, health-consciousness has been increasing, and in foods and confectionery, there has been a demand for providing functions for maintaining or improving health, and new foods, confectionery, sweets, and the like have been demanded. As a technique for adding functional nutritional components to confectionery, confectionery with enhanced polyphenol component in chocolate is known, and in Patent Document 4, various confectionery components and various active ingredients are added to the carrier body. Confectionery consisting of additional confectionery ingredients has been proposed.

However, a food product containing an oily confectionery impregnated inside the base food and integrated therein and containing a functional nutrient component and a method for producing the same have not been found.
Japanese Patent Laid-Open No. 9-308431 WO 97/47207 JP 2004-254529 A Special table 2004-500003 gazette

  The present invention provides a food product in which an oily food is impregnated and integrated into a base food material, contains a functional nutrient component, and can be easily ingested like a confectionery, and a method for producing the same. Is an issue.

The functional composite food of the present invention is solid at 23 ° C., and an oily food dough (A) that exhibits fluidity by heating is impregnated inside the base food material (B).
The oily food dough (A) is characterized in that it contains a nutrient-enhancing functional component in a range of 0.5 to 50 parts by weight in 100 parts by weight.

In such a functional composite food of the present invention, the oily food dough (A) is preferably a chocolate dough.
In the functional complex food of the present invention, the nutrient enhancement functional ingredient is selected from the group consisting of vitamins, polyphenols, coenzymes, amino acids, peptides, proteins, polysaccharides, animal and plant extracts, unsaturated fatty acids, and minerals. One or more are preferred.

In the functional composite food of the present invention, it is preferable that the nutrient enhancement functional component is fat-soluble.
In the functional complex food of the present invention, it is preferable that the nutrient enhancement functional component contains CoQ10 and / or vitamin E.

In the functional composite food of the present invention, the base food material (B) preferably has a void having a porous structure and a moisture content of 0 to 50% by weight.
In the functional composite food of the present invention, the base food (B) is preferably a freeze-dried fruit, and it is also preferable that the food is obtained by heating with cereal as a main component.

The method for producing the functional composite food of the present invention comprises:
(A1) A base food material (B) having at least a part of voids in a porous structure and having a water content of 0 to 50% by weight is subjected to a reduced pressure treatment of 10 to 50,000 Pa and melted while maintaining a reduced pressure state. An impregnation treatment step of impregnating the molten oily food dough (A) inside the voids of the base food material by contacting with the oily food dough in the state (A) and then increasing the pressure;
(B) a cooling step of solidifying the oily food dough (A) in the base food material (B) by cooling, and the oily food dough (A) is solid at 23 ° C. and 100 weight It is characterized by containing a nutrient enhancement functional component in the range of 0.5 to 50 parts by weight in the part.

The method for producing the functional composite food of the present invention comprises:
(A2) A base food material (B) having at least a part of voids in a porous structure and having a moisture content of 0 to 50% by weight is brought into contact with a molten oily food dough (A); An impregnation treatment step of impregnating the molten oily food dough (A) inside the voids of the base food material by reducing the pressure to 50,000 Pa and then increasing the pressure;
(B) a cooling step of solidifying the oily food dough (A) in the base food material (B) by cooling, and the oily food dough (A) is solid at 23 ° C. and 100 weight It is characterized by containing a nutrient enhancement functional component in the range of 0.5 to 50 parts by weight in the part.

In any one of the methods for producing a functional composite food of the present invention, the oily food dough (A) is preferably a chocolate dough.
In the method for producing a functional composite food of the present invention, the nutrient-enhancing functional ingredient is vitamins, polyphenols, coenzymes, amino acids, peptides, proteins, polysaccharides, animal and plant extracts, unsaturated fatty acids, minerals, orally ingested It is preferably at least one selected from the group consisting of possible pharmaceuticals.

In the method for producing a functional composite food of the present invention, it is preferable that the nutrient enhancement functional component is fat-soluble.
In the method for producing a functional complex food of the present invention, it is preferable that the nutrient enhancement functional component contains coenzyme Q10 and / or vitamin E.

In the method for producing a functional composite food of the present invention, it is preferable that the base food material (B) has a porous void and has a water content of 0 to 50% by weight.
In the method for producing a functional composite food of the present invention, the base food material (B) is preferably a freeze-dried fruit, and the base food material (B) is a food material mainly composed of cereal and obtained by heating. It is also preferable that there is.

  In the method for producing a functional composite food of the present invention, the viscosity of the molten oily food dough (A) measured at a rotation speed of 60 rpm using a BROOKFIELD viscometer is 100 to 100 at the temperature during the impregnation treatment. 1,000 centipoise is preferred.

  ADVANTAGE OF THE INVENTION According to this invention, the functional compound food which contains a nutrient reinforcement | strengthening functional component, and the oily food dough was impregnated and integrated in the inside of the base foodstuff, and can be ingested easily like a confectionery, and its manufacture A method can be provided.

Hereinafter, the present invention will be specifically described.
<Functional compound food>
The functional composite food according to the present invention includes an oily food dough (A) and a base food material (B).

Oily food dough (A)
The oily food dough (A) according to the present invention is solid at 23 ° C. (ordinary temperature), melts at least partly by heating and exhibits fluidity, and is solidified by cooling.

  The oily food dough (A) is not particularly limited, but the main component is preferably chocolate, butter or fat spread, and the main component is more preferably chocolate.

  In the present invention, chocolate does not mean only chocolate according to the standard of foods using chocolate, it is solid at normal temperature, becomes melted by heating, and solidifies by cooling, chocolates or chocolate-like foods or cured Contains both fats and oils. For example, chocolates having various flavors such as chocolates, milk chocolates, white chocolates, and fragrances can be suitably used.

  The oily food dough (A) according to the present invention is 0.1 to 70 parts by weight, preferably 0.2 to 60 parts by weight, more preferably 0.5 to 50 parts by weight in the total amount (100 parts by weight). In the range of part, it contains a nutrient enhancement functional ingredient. The content of the nutrient-enhancing functional component may be an amount such that the total of each functional component falls within the above range when the oily and fat food dough (A) contains two or more types of nutrient-enhancing functional components.

As the nutrition enhancing functional component, any known nutritional component to be taken orally can be used, and those known as supplemental components are preferably used. The nutrient enhancement functional ingredient used in the present invention is not limited to the following examples, but for example, vitamins, polyphenols, coenzymes, amino acids, peptides, proteins, polysaccharides, animal and plant extracts, unsaturated Examples include fatty acids, minerals, dietary fiber, and orally ingestible pharmaceuticals.

Examples of vitamins include oil-soluble vitamins such as vitamin A, vitamin D, vitamin E, vitamin F, vitamin K and derivatives thereof; vitamin B1, vitamin B2,
Examples thereof include water-soluble vitamins such as vitamin B6, vitamin B12, vitamin C, vitamin L, vitamin P, nicotinic acid, pantothenic acid and choline, and derivatives thereof.

Examples of polyphenols include anthocyanins, catechins, and isoflavones.
Examples of the coenzymes include CoQ10 (coenzyme Q10) other than vitamins and minerals.

Amino acids include essential amino acids and non-essential amino acids.
Examples of the peptide include soybean peptide, sesame peptide, marine collagen peptide and the like.

Examples of the protein include soy protein and collagen.
Examples of polysaccharides include β-glucan, arabinoxylan, hyaluronic acid and the like.
Examples of animal and plant extracts include various animal and plant extracts.

Examples of the unsaturated fatty acid include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), linoleic acid, γ-linolenic acid, α-linolenic acid, and the like.
Examples of minerals include zinc, calcium, iron, copper, magnesium, other trace elements, and salts thereof.

Examples of dietary fiber include cellulose, pectin, chitin, chitosan and the like.
Drugs that can be taken orally include central nervous system drugs, peripheral nerve drugs, sensory organ drugs, cardiovascular drugs, respiratory drug drugs, gastrointestinal drugs, hormone drugs (including antihormonal drugs), and dental oral Drugs, nourishment tonics, blood and body fluids, herbal medicines, traditional Chinese medicines, antibiotics, chemotherapeutics, biologicals, etc.

  These nutrient enhancement functional components may be isolated or contain a plurality of components. These nutritional functional components are preferably in the form of liquid or fine powder, and in the case of fine powder, the particle size is preferably 10 nm to 100 μm.

  In the present invention, the nutrient-enhancing functional component only needs to be dissolved, dispersed or emulsified in the oily food dough (A), and both water-soluble and oil-soluble can be used. More preferably, the component is an oil-soluble component.

  In particular, when the nutrient enhancement functional ingredient contains CoQ10 and / or vitamin E or a derivative thereof, as the content in the oily food dough (A) increases, the oily food dough when melted ( This is preferable because the viscosity of A) decreases and impregnation into the base food material (B) becomes easier.

The oily food dough (A) used in the present invention has a melt viscosity of usually 100 to 100,000 centipoise, preferably measured at a rotational speed of 60 rpm using a BROOKFIELD viscometer at the temperature during the impregnation treatment, Although it is desirable that it is 150-15,000 centipoise and it is based also on the kind of base foodstuff, if it is such a range, it can impregnate suitably. The viscosity of the oily food dough (A) in the molten state depends on the type of the base of the oily food dough (A), the type and amount of the nutrient enhancement functional component to be added, the impregnation temperature condition, additives such as emulsifiers, etc. Can be adjusted.

Base food (B)
The base food material (B) according to the present invention is a food material having a porous structure in at least a part thereof and capable of being filled with molten oily food dough (A) by impregnation. The base food material (B) according to the present invention only needs to have a void having a porous structure capable of filling the dough (A) at the time of impregnation with the oily food dough (A). Even if the base material has moisture or the like in the voids, the base material in which the moisture in the base material is removed by the reduced pressure in the impregnation treatment process and the voids in the porous structure are generated is the base material (B ).

  It is desirable that the base food material (B) according to the present invention has a void having a porous structure at least partially and has a moisture content of 50% or less, preferably 40% or less. Thus, when the foodstuff with a low water content is used, the functional confectionery confectionery of the present invention obtained is excellent in preservability, and moisture is mixed into the excess oily food dough (A) that is not impregnated. The excess oily food dough (A) can be suitably reused.

As such base food (B), for example,
Ingredients with a moisture content of about 30-40% such as pies, waffles, breads (bread, black bread, coppé bread, French bread, etc.);
Ingredients with a moisture content of about 20-30% such as donuts;
Ingredients with a water content of 20% or less such as mashed potato flakes, potato chips, popcorn, corn flakes, various rice crackers, hail, potato, karinto, wafers, crackers, cookies, biscuits, bolo, croutons, Russian cakes, bagels, etc .;
Freeze-dried ingredients: For example, hydrated water obtained by freeze-drying fruits (boiled grapes, grapes, blueberries, lemons, mangoes, raspberries, bananas, apples, cranberries, oranges, cherries, peaches, etc.), vegetables, cooked foods, etc. Examples include foods with a rate of 10% or less.

  Among such base food materials (B), food materials obtained by freeze-drying are preferably used in the present invention. Ingredients obtained by freeze-drying, such as so-called freeze-dried ingredients, produce the functional composite food of the present invention by freezing and sublimating the moisture in the ingredients when the ingredients are freeze-dried. It usually has a void having a porous structure suitable for this purpose. The lyophilized food is more stable than the case where the food is used without being lyophilized, and has a good porous structure, so that it is oleaginous without impairing the shape of the base food (B). A functional composite food in which the food dough (A) is satisfactorily filled can be obtained.

  In the present invention, among the basic foods (B), foods obtained by heating with cereals as the main component, for example, the pie, waffles, breads, donuts, popcorn, corn flakes, various rice crackers, oysters, potatoes, carrots, wafers described above , Crackers, cookies, biscuits, Bolo, croutons, Russian cakes, bagels, etc. can be suitably used, and when such a base food (B) is used, since the voids are relatively large, The oily food dough (A) can also be impregnated.

  Further, in the present invention, among these basic food materials (B), freeze-dried fruits such as freeze-dried koji and freeze-dried berries, freeze-dried products such as Koya tofu, baked confectionery having a smooth surface, foamed confectionery, fried If you simply immerse it in a molten oily food dough (A), such as foods with small pores on the surface, foods with very small pore diameters, etc. A non-impregnated food material having a porous structure inside which the food dough (A) is difficult to be impregnated in the internal space can also be suitably used as the base food material (B).

  As described above, when the base food material (B) is difficult to impregnate, it may be subjected to impregnation treatment as it is, but it is also preferable to perform the impregnation treatment by performing a treatment such as microwave treatment or short-time heat treatment. When the microwave impregnation base material (B) is subjected to microwave treatment or heat treatment for a short time, the surface of the base food material (B) is heated, and the pore diameter of the base food material (B) is increased. It is preferable in some cases that effects such as an increase in pores on the surface and an improvement in shape retention due to hardening of the base food material may be obtained.

  Moreover, even if the base food material (B) is soft such as bread or castella that is easily deformed by external pressure, it is preferable to perform microwave treatment or heat treatment for a short time. Can increase the hardness and improve the shape retention. In particular, when a soft base food is used and the impregnation treatment step is performed by the method (a2) described later, when pressurization at atmospheric pressure or higher is performed in the impregnation treatment step, microwave treatment or short-time heat treatment is performed. It is preferable to apply to a soft base material before the impregnation treatment. Thereby, the shape retention force of a base foodstuff (B) can be improved, and the deformation | transformation by pressurization can be reduced or avoided.

  Microwave treatment or heat treatment for a hardly impregnable base food material or a soft base food material that easily deforms is a condition in which only the surface properties of the base food material (B) change and the inside of the base food material (B) does not denature. It is preferable to carry out. When microwave processing is performed on the base food material (B) for such purposes, microwave processing at 700 W using a microwave oven, for example, is usually 0, depending on the type or amount of the base food material (B). 5 to 15 seconds, preferably 1 to 10 seconds, more preferably about 1 to 7 seconds.

  Further, in the present invention, microwave treatment or heat treatment may be performed for the purpose of performing heat cooking on the base food material. In this case, the heat treatment or microwave treatment is performed under conditions that achieve a desired degree of cooking. can do.

  The base food material (B) used in the present invention may have at least one opening. The shape of the opening may be any shape such as a hole shape or a slit shape, and is not limited. When the base food material (B) has at least one opening, it is preferable because the oily food dough (A) is easily impregnated into the base food material.

  For example, in the case where the base food (B) has a cavity that does not have a porous structure, such as freeze-dried fruits and vegetables having a cavity such as a part from which seeds have been removed, the internal cavity and the outer surface of the base food It is preferable to have a portion (hole or opening) that communicates with each other. In addition, when a non-impregnated food such as a food having a porous structure inside and having a small number of pores on the outer surface or a food having a very small pore diameter on the outer surface is used as the base food (B), It is preferable to have a portion (hole or opening) that communicates the porous portion with the outer surface. When such a base food material (B) is used, the oily food dough (A) can be easily filled into the base food material, and the oily food dough (A ) Is preferably obtained.

  Moreover, in this invention, the foodstuff which has a grain as a main component and is heated as a base foodstuff (B) can also be used preferably. Examples of such ingredients include those obtained by baking, frying, steaming, or simply heating raw materials mainly composed of grains, such as pies, waffles, bread, chopped bread, French bread, donuts. , Popcorn, rice cracker, hail, rice cake, karinto, wafers, crackers, biscuits, bolo, croutons, Russian cakes, bagels and the like. These food materials are suitable as a base food material constituting confectionery, and have a porous structure with a large porosity, so that it is possible to obtain a functional composite food that is satisfactorily filled with the oily food dough (A). It is suitable as a base food material (B).

Although the functional compound food of this invention should just contain the nutrient reinforcement | strengthening functional component in the oil-based food dough (A), a base food material (B) is a nutrient enhancement functional component with an oil-based food dough (A). May be contained. When the base food material (B) contains a nutrient enhancement functional component, the nutrient enhancement functional component contained in the base food material (B) may be the same as that contained in the oily food dough (A), May be different.

<Manufacture of functional composite food>
The functional composite food according to the present invention can be suitably produced by a production method having an impregnation treatment step (a) and a cooling step (b).

Impregnation process (a)
Examples of the impregnation treatment step (a) according to the present invention include any of the following impregnation treatment steps (a1) and (a2).

  (A1) A base food material (B) having at least a part of voids in a porous structure and having a water content of 0 to 50% by weight is subjected to a reduced pressure treatment of 10 to 50,000 Pa and melted while maintaining a reduced pressure state. An impregnation treatment step of impregnating the molten oily food dough (A) in the voids of the base food material (B) by contacting with the oily food dough (A) in the state and then increasing the pressure.

  (A2) A base food material (B) having at least a part of voids in a porous structure and having a moisture content of 0 to 50% by weight is brought into contact with a molten oily food dough (A); An impregnation treatment step of impregnating a molten oily food dough (A) inside the voids of the base food material (B) by performing a decompression treatment to 50,000 Pa and then increasing the pressure.

First, the above-described impregnation step (a1) will be described.
In the impregnation step (a1), the base food material (B) is decompressed, that is, the base food material (B) is decompressed in a state where the base food material (B) is not in contact with the molten oily food dough (A). The vacuum accommodates the base food material (B) in a decompression device, and the pressure around the base food material (B) is normally reduced to about 10 to 50,000 Pa, preferably 100 to 10,000 Pa, particularly preferably about 100 to 5,000 Pa. Can be done. By this depressurization treatment, moisture, low volatile components or air present in the porous structure voids or other voids of the base food material (B) are discharged to the outside of the base food material (B), and the base food material (B) The void | hole which has will be in the pressure reduction state equivalent to the base foodstuff (B) circumference. The pressure during the decompression treatment can be appropriately adjusted depending on the temperature condition and the desired degree of impregnation.

  In such a decompression treatment of the base food material (B), the lower the pressure and the higher the degree of decompression, the easier the air and the like in the base food material (B) is discharged, and a high degree of impregnation can be performed. Conditions vary depending on the temperature, and a relatively low degree of decompression may be used at a high temperature, and a large degree of decompression tends to be required at a low temperature.

  Next, the base food material (B) is brought into contact with the molten oily food dough (A) while maintaining the reduced pressure state. The contact between the base food material (B) and the oleaginous food dough (A) in the molten state is not particularly limited, and the impregnation site of the base food material (B) is sufficiently in the molten state under reduced pressure. What is necessary is just to contact food dough (A), and methods, such as immersion, are mentioned, For example, when the base food material (B) which entered the container is accommodated in a decompression device, the decompression state by decompression processing is carried out. It can carry out by methods, such as inject | pouring molten oil-based food dough (A) into the container containing base foodstuff (B), hold | maintaining.

  The pressure condition in the decompression process and the decompression state may be a pressure lower than the atmospheric pressure, but in the decompression state, it is preferably a pressure condition that keeps the degree of decompression by the decompression process as much as possible, usually 10 to 50,000 Pa, Preferably, it is 100 to 10,000 Pa, and particularly preferably 1,000 to 10,000 Pa when the viscosity of the molten oleaginous food dough (A) to be impregnated is low, and the molten oleaginous food dough (A) to be impregnated. When the viscosity is relatively high, the pressure is preferably about 100 to 5,000 Pa.

  In this way, after the reduced pressure-treated base food material (B) is brought into contact with the molten oily food dough (A) while maintaining the reduced pressure state, the pressure inside the pressure reducing device is increased to increase the molten fat and oil. The functional food dough (A) is impregnated in the base food material (B). In the present invention, before increasing the pressure in the decompression device, the contact between the base food material (B) in the reduced pressure state and the oily food dough (A) in the molten state may be maintained for a certain period of time, You may further reduce pressure in the state which the base foodstuff (B) and the oil-fat food dough (A) of the molten state contacted.

The pressure increase in the impregnation treatment step (a) is such that the atmospheric pressure of the base food material (B) in contact with the molten oily food dough (A) is usually 10,000 Pa to 1.1 MPa, preferably 0.1 MPa (atmospheric pressure) It is desirable to carry out under the condition that the pressure is increased to about 0.9 MPa.
Further, the pressure increase in the impregnation treatment step (a) is preferably set to a condition that the pressure is higher than atmospheric pressure, for example, a pressure of about 0.11 to 0.8 MPa. In the case where the pressurization is performed under such pressure conditions, the amount of impregnation of the molten oily food dough (A) into the base food material (B) can be increased, and the base food material (B ) Can be suitably impregnated with the molten oily food dough (A).

  The pressure can be increased by increasing the pressure to about atmospheric pressure (0.1 MPa) by a method such as releasing the reduced pressure state by air purge or the like, but further pressurization may be performed. When pressurizing further than atmospheric pressure, a pressurizing apparatus can be appropriately used. Such pressurization is, for example, in a state where the base food material (B) is immersed in the molten oily food dough (A) after adopting a pressure-resistant container as a container for performing a decompression operation, It can be performed by introducing a gas such as air, nitrogen gas, carbon dioxide gas, etc. into the apparatus and raising the pressure to a desired pressure state. Further, as the gas used for pressurization, a gas which has been sterilized and passed through a filter so as not to contain bacteria and impurities is preferably used, and a gas having a low oxygen content is also preferable in order to prevent food oxidation. Used.

  According to such an impregnation treatment step (a1), when the gap of the base food material (B) before impregnation contains either a gas component such as air or a liquid component such as water or a low-volatile component. Even so, the impregnation treatment can be suitably accomplished by suitably replacing the impregnated molten oily food dough (A).

  In the impregnation treatment step (a1), the liquid component contained in the voids of the base food material (B) before impregnation is discharged by a reduced pressure treatment, and then discharged when it comes into contact with the molten oily food dough (A). When the liquid component is kept in a liquid state, when the discharged liquid component is removed and then brought into contact with the molten oily food dough (A), the discharged liquid component and the molten oily food dough ( Since A) is not mixed, the surplus molten oily food dough (A) that is not impregnated in the base food material (B) can be suitably reused. In addition, when the discharged liquid component is volatilized due to reduced pressure, the molten oleaginous food dough (A) is poured into the container containing the base food material (B) as it is, and the molten oleaginous is added. Since there is almost no mixing with food dough (A) and the discharged | emitted liquid component, the surplus molten oil-based food dough (A) which is not impregnated by the base foodstuff (B) can be reused suitably.

Next, the impregnation treatment step (a2) will be described.
In the impregnation treatment step (a2), the so-called wet vacuum, in which the base food material (B) before the impregnation treatment is subjected to reduced pressure treatment in a state of being contacted by a method such as immersing in the molten oily food dough (A), Put the base food material (B) and the molten oily food dough (A) in the container, so that the base food material (B) is immersed in the molten oily food dough (A), and decompress the container. It can carry out by introduce | transducing in an apparatus and reducing pressure. Such decompression treatment is usually 10 to 50,000 Pa, preferably 100 to 10,000 Pa, and particularly preferably 1,000 to 10,000 when the viscosity of the molten oily food dough (A) to be impregnated is low. When the viscosity of the melted oleaginous food dough (A) to be impregnated is 000 Pa, it is desirable to carry out under a pressure condition of about 100 to 5,000 Pa. Thus, in the impregnation treatment step (a2), the base food material (B) is subjected to a reduced pressure treatment in contact with the molten oily food dough (A).

  Subsequently, the base oil (B) is impregnated with the molten oily food dough (A) in contact with the base food (B) by increasing the pressure in the decompression device. The pressurization is usually performed under the condition of increasing to a pressure of about 10,000 Pa to 1.1 MPa, preferably about 0.1 MPa (atmospheric pressure) to 0.9 MPa, and a pressure higher than atmospheric pressure, for example, 0.11 to More preferably, the pressure is increased to a pressure of about 0.8 MPa.

  In general, the pressure can be increased to about atmospheric pressure by a method such as releasing the reduced pressure state by air purge or the like, and further, if necessary, it is continuously 0.11 to 0.8 MPa, preferably 0. Up to a pressure condition of about 15 to 0.5 MPa, the atmospheric pressure of the base food material (B) in contact with the molten oily food dough (A) can be increased. In the impregnation treatment step (a2), when the pressurization is performed under a pressure condition of atmospheric pressure or higher, the amount of impregnation of the fatty oily food dough (A) in the molten state into the base food material (B) can be increased. The impregnated base material (B), which is difficult to impregnate, can be suitably impregnated with the molten oily food dough (A).

  In such an impregnation treatment step (a2), impregnation of the oily food dough (A) in a molten state is particularly preferable when a gas component such as air is contained in the voids of the base food material (B) before impregnation. It can be carried out. Moreover, when the liquid component is contained in the voids of the base food material (B) before impregnation, and the boiling point of the liquid component is lower than the boiling point of the molten oily food dough (A) to be impregnated Moreover, the impregnation of the molten oily food dough (A) can be suitably performed.

  For example, in the case of impregnating a base material (B) containing a volatile liquid component having a low boiling point into a molten oily food dough (A), the volatile content in the base material (B) The oleaginous food dough (A) in which the liquid component is boiled and impregnated is decompressed to a pressure at which the molten oily dough (A) is not boiled, whereby volatile components are discharged from the food, and then the oleaginous food dough in the melted state by the subsequent pressure increase The base food material (B) can be satisfactorily impregnated with (A).

  In the impregnation treatment steps (a1) and (a2), the contact between the base food material (B) and the oleaginous food dough (A) is performed under a temperature condition in which the oleaginous food dough (A) maintains a molten state. desirable. In the decompression treatment, the temperature decreases with decompression. Therefore, it is preferable to appropriately control the temperature of the oily food dough (A) by heating and maintain the molten state. The temperature of the molten oily food dough (A) in the impregnation treatment step is not particularly limited as long as the temperature of the oily food dough (A) is maintained in a molten state. When the main component is chocolate, it is usually 25 to 50 ° C., preferably about 28 to 44 ° C.

  In the present invention, the impregnation treatment step (a1) or (a2) is performed by appropriately selecting conditions under which the molten oily food dough (A) is impregnated to a desired degree in the base food material (B). Can do. For example, when it is desired to increase the amount of impregnation of the oleaginous food dough (A) into the base food material (B), (1) increase the temperature of the oleaginous food dough (A); The conditions such as reducing the viscosity of the molten oily food dough (A), (2) reducing the pressure of the decompression process, and (3) increasing the pressure at the time of pressurization are adjusted independently. The impregnation treatment step can be performed in combination or in combination. In the present invention, an oil-soluble component, preferably a component selected from CoQ10, vitamin E, and derivatives thereof is used as at least a part of the nutrient-enhancing functional component in the oily food dough (A), and the amount thereof is determined. By adjusting the viscosity, the viscosity of the molten oily food dough (A) can also be adjusted.

  The base food material (B) impregnated with the molten oleaginous food dough (A) by the impregnation treatment step (a1) or (a2) is cooled after removing the excess oleaginous food dough (A) on the surface as desired. It uses for a process (b).

Cooling step (b)
In the method for producing a functional composite food of the present invention, after the above-described impregnation treatment step (a1) or (a2), after removing excess oily food dough (A) on the surface as desired, a cooling step (b) I do.

  The cooling step (b) may be carried out by cooling the molten oily food dough (A) impregnated in the base food material (B) to a solidified state, such as components of the oily food dough (A). Although it depends on the conditions, the molten oily food dough (A) obtained in the impregnation treatment step (a) is usually room temperature or lower, preferably 0 to 25 ° C., more preferably about 5 to 20 ° C. This can be done by cooling the impregnated base material.

  In the present invention, the oily food dough (A) is filled in the base food material (B) by such impregnation treatment step (a) and cooling step (b), and the base food material (B) and the oily food material dough are filled. A functional composite food product integrated with (A) can be produced.

EXAMPLES Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited to these examples.

[Example 1]
Preparation of impregnating solution White chocolate FC manufactured by Nisshin Kakko Co., Ltd. is heated to 40 ° C. or more and melted, and coenzyme Q10 (powder) manufactured by Asahi Kasei Pharma Co., Ltd. Was added in an amount of 1.0% by weight in the total amount of coenzyme Q10 and stirred to obtain a chocolate liquid in which coenzyme Q10 was uniformly dissolved as an impregnating liquid. The viscosity of the obtained impregnating liquid was measured using a Brookfield B-type viscometer under the conditions of an impregnating liquid temperature of 45 ° C., a spindle No. 2 and a rotation speed of 60 rpm, and it was 225 cp (centipoise).

70.0g light weight with impregnation and cooling freeze-dried cassis (hole, moisture content about 3%, average weight per grain: 0.13g) as a base ingredient, and the bottom of a stainless steel basket (Puraceram Co., Ltd.) And covered with a polyethylene net to prevent the material from floating.

  The basket containing the base ingredients is placed in a stainless steel inner tank (Puraceram Co., Ltd.), and the inner tank is placed in a vacuum pressure impregnation device (Placem Co., Ltd., trade name: FCOM). The pressure was reduced to 10 kPa.

  One minute after the internal pressure of the tank reached 10 kPa, the impregnating liquid at 45 ° C. was introduced into the internal tank until the base food material was completely immersed while holding the reduced pressure body. After depressurization at 10 kPa is continued for 3 minutes, air purging is performed to increase the pressure in the impregnation apparatus to atmospheric pressure, and the pressure inside the tank is subsequently increased to 0.3 MPa with compressed air. After maintaining for a minute, the air was purged, the inside of the impregnation apparatus was reduced to atmospheric pressure, and the inner tank was taken out.

After the basket immersed in the impregnating liquid was lifted from the inner tank, the impregnating liquid remaining on the surface of the material was removed by centrifugation.
Next, the impregnated cassis obtained was arranged in a vat at intervals, transferred to a refrigerator (internal temperature 5 ° C.) and cooled, and the impregnated liquid was cooled and solidified to obtain a composite food. Table 1 shows the change in weight before and after the impregnation. In addition, Table 2 shows measured values obtained by analyzing the amount of nutrient components introduced into the obtained composite food.

[Examples 2 to 9]
In the preparation of the impregnation liquid of Example 1, the nutrient components and the addition amount thereof were set to the amounts shown in Table 1, and in the impregnation treatment, freeze-drying cissis was used in the amount shown in Table 1, and the same as in Example 1. Thus, a composite food was obtained. Table 1 shows the viscosity of the impregnating liquid and the change in weight before and after the impregnation. In addition, Table 2 shows measured values obtained by analyzing the amount of nutrient components introduced into the obtained composite food.

  Magnesium oxide used as a nutrient component is magnesium oxide P manufactured by Kamijima Chemical Co., Ltd., which has been subjected to a 300 mesh pass. Calcium carbonate used as a nutritional component is CoroCalso EX manufactured by Showa Chemical Industry Co., Ltd., which performed a 300 mesh pass.

[Comparative Example 1]
In Example 1, except that white chocolate FC to which no nutritional component was added was melted and the temperature was adjusted to 45 ° C. was used as the impregnation liquid, and freeze-dried cassis was used in an amount of 98.4 g. In the same manner as in Example 1, a cassis impregnated with white chocolate was obtained. Table 1 shows the viscosity of the impregnating liquid and the change in weight before and after the impregnation.

これらの実施例１〜９より、各栄養成分を有効量含む複合食品が得られたことが確認された。

From these Examples 1 to 9, it was confirmed that a composite food containing an effective amount of each nutrient component was obtained.

  Further, from the results of Examples 1 to 3 using coenzyme Q10 as a nutritional component and Comparative Example 1 using no nutritional component, the viscosity of the impregnating liquid at the same temperature decreases as the content of coenzyme Q10 increases. Further, along with this, it was confirmed that the amount of impregnation into freeze-dried cassis, which is a base food material, increased.

  The functional composite food according to the present invention is useful as various health foods, health foods and the like.

Claims (18)

An oily food dough (A) that is solid at 23 ° C. and exhibits fluidity when heated is impregnated inside the base food material (B),
The functional compound food, wherein the oily and fat food dough (A) contains a nutrient-enhancing functional component in a range of 0.5 to 50 parts by weight in 100 parts by weight.   The functional composite food according to claim 1, wherein the oily food dough (A) is a chocolate dough.   The nutrient enhancement functional component is at least one selected from the group consisting of vitamins, polyphenols, coenzymes, amino acids, peptides, proteins, polysaccharides, animal and plant extracts, unsaturated fatty acids, minerals, and orally ingestible pharmaceuticals The functional composite food according to claim 1, wherein the functional composite food is present.   The functional complex food according to any one of claims 1 to 3, wherein the nutrient enhancement functional ingredient is fat-soluble.   The functional complex food according to any one of claims 1 to 4, wherein the nutrient-enhancing functional ingredient contains coenzyme Q10 and / or vitamin E.   The functional composite food according to any one of claims 1 to 5, wherein the base food material (B) has voids in a porous structure and has a water content of 0 to 50% by weight.   7. The functional composite food according to claim 1, wherein the base food material (B) is a freeze-dried fruit.   The functional composite food according to any one of claims 1 to 6, wherein the base food (B) is a food obtained by heating cereal as a main component. (A1) A base food material (B) having at least a part of voids in a porous structure and having a water content of 0 to 50% by weight is subjected to a reduced pressure treatment of 10 to 50,000 Pa and melted while maintaining a reduced pressure state. An impregnation treatment step of impregnating the molten oily food dough (A) inside the voids of the base food material by contacting with the oily food dough in the state (A) and then increasing the pressure;
(B) a cooling step of solidifying the oily food dough (A) in the base food material (B) by cooling, and the oily food dough (A) is solid at 23 ° C. and 100 weight The manufacturing method of a functional compound food characterized by containing a nutrient reinforcement | strengthening functional component in 0.5-50 weight part in a part. (A2) A base food material (B) having at least a part of voids in a porous structure and having a moisture content of 0 to 50% by weight is brought into contact with a molten oily food dough (A); An impregnation treatment step of impregnating the molten oily food dough (A) inside the voids of the base food material by reducing the pressure to 50,000 Pa and then increasing the pressure;
(B) a cooling step of solidifying the oily food dough (A) in the base food material (B) by cooling, and the oily food dough (A) is solid at 23 ° C. and 100 weight The manufacturing method of the functional composite food characterized by including a nutrient reinforcement | strengthening functional component in 0.5-50 weight part in a part.   The method for producing a functional composite food according to claim 9 or 10, wherein the oily food dough (A) is a chocolate dough.   The nutrient enhancement functional component is at least one selected from the group consisting of vitamins, polyphenols, coenzymes, amino acids, peptides, proteins, polysaccharides, animal and plant extracts, unsaturated fatty acids, and minerals. The manufacturing method of the functional composite food in any one of Claims 9-11.   The method for producing a functional composite food according to any one of claims 9 to 12, wherein the nutrient enhancement functional component is fat-soluble.   The method for producing a functional composite food according to any one of claims 9 to 13, wherein the nutrient enhancement functional ingredient contains coenzyme Q10 and / or vitamin E.   The method for producing a functional composite food according to any one of claims 9 to 14, wherein the base food material (B) has voids in a porous structure and has a water content of 0 to 50% by weight.   The method for producing a functional composite food according to any one of claims 9 to 15, wherein the base food material (B) is a freeze-dried fruit.   The method for producing a functional composite food according to any one of claims 9 to 15, wherein the base food (B) is a food mainly obtained from cereal and obtained by heating.   The viscosity of the molten oily food dough (A) measured at a rotational speed of 60 rpm using a BROOKFIELD viscometer is 100 to 100,000 centipoise at the temperature during the impregnation treatment. The manufacturing method of the functional composite food in any one of 9-17.