JP2018201530A - Composite food product - Google Patents

Abstract

To suppress cracks of a chocolate part and a grain flour-containing food product part due to heat shrinkage of a chocolate composition in a composite food product with the chocolate part consisting of the chocolate composition and the grain flour-containing food product part containing grain flour of 10 wt.% or more and obtained through burning.SOLUTION: There is provided a composite food product having a chocolate part consisting of a water-containing chocolate composition containing an oil and fat processed food product and cellulose, in which the oil and fat processed food product contains cocoa butter or cocoa butter and alternative oil thereof of total 1 mass% or more, the chocolate composition contains 1 to 75 mass% of moisture and 0.1 to 10 mass% of cellulose, and contact area of the chocolate part and the grain flour-containing food product is 1% or more based on surface area of the grain flour-containing food product.SELECTED DRAWING: None

Description

The present invention relates to a composite food. In particular, the present invention relates to a composite food including a chocolate portion and a flour-containing food portion represented by baked confectionery.

A chocolate composition used for a chocolate portion of a composite food containing a chocolate portion and a flour-containing food portion typified by baked confectionery, contains cocoa butter as a fat, cocoa butter substitute fat and oil, and fractionated fats and oils thereof. In addition, it often contains hydrated foods such as fresh cream, liquor and fruit juice. The water-containing chocolate composition kneaded with these water-containing edible foods is called raw chocolate or ganache, and generally has a lot of moisture, so when the outside air temperature is high or when a high heat load is applied during the manufacturing process, There was a problem that water separation or oil separation occurred. Furthermore, the chocolate portion where the water separation or oil separation occurred contracted by cooling, and cracking occurred in the chocolate portion due to the contraction. In addition, there is a problem that the flour-containing food portion in contact with the chocolate portion is cracked by being pulled by the shrinkage of the chocolate portion, and the commercial value is significantly reduced. For this reason, even when a high heat load is applied, there has been a demand for a composite food that suppresses water separation and oil separation from the water-containing chocolate composition and does not cause cracks in the chocolate portion and / or the flour-containing food portion.

  So far, various studies have been made on composite foods containing cellulose.

Patent Document 1 describes a water-containing chocolate composition comprising a cellulose composite composed of microcrystalline cellulose and a hydrophilic polymer.

Patent Document 2 describes a chocolate-based food that contains egg white as a non-fat cocoa component, fats and oils, moisture, and a thermocoagulable protein and is in a non-flowable state at 5 ° C. Further, it is described that microcrystalline cellulose may be added as a stabilizer in chocolate.

In Patent Document 3, triglyceride represented by confectionery and USU (acylglycerol obtained by ester-linking three molecules of fatty acid to one molecule of glycerol is called triglyceride.
USU is a compound food using an oil and fat composition characterized in that an ester-bonded fatty acid contains U: unsaturated fatty acid and S: saturated fatty acid). In addition, one or two crystalline celluloses or thickening polysaccharides as thickening stabilizers in the oil or fat composition.
It is described that seeds may be used.

Patent Document 4 includes a water-based raw material containing chocolate dough and a milk component, syrup and / or sugar alcohol, and an emulsifier having an HLB of 1 to 6, and the total insoluble plant fiber content is 2 to 2.
It describes a water-containing chocolate dough for a baked confectionery center, characterized in that it forms a water-in-oil emulsion at 35% by mass. Moreover, when chocolate dough with little cocoa mass content is used, it is described that cellulose may be further added as insoluble dietary fiber to adjust the insoluble dietary fiber content.

JP 2003-9770 A JP 2000-106822 A JP 2002-65162 A JP 2010-88374 A

As described above, various studies have been made on composite foods containing cellulose. However, the water-containing chocolate composition described in Patent Document 1 is only described for the heat-resistant shape retention of the water-containing chocolate itself, contains 10% by weight or more of flour, and contains a flour-containing food part obtained through baking. There is no description about the composite food combining chocolate parts.

The chocolate-utilized food described in Patent Document 2 describes a food that wraps and burns hydrated chocolate inside a confectionery dough, or a food that is applied to the upper surface of the dough. However, what is specifically described is only for complex foods that are baked after being wrapped in confectionery dough. Further, the effect of the invention describes the baking resistance of chocolate, and there is no mention of the suppression of cracking of the flour-containing food portion combined with the flour-containing food portion.

Chocolate used in the composite food described in Patent Document 3 is blended with triglyceride represented by USU, and confectionery or chocolate bloom (oil and fat in chocolate is transferred into confectionery, or fat and oil in confectionery is converted into chocolate. It is said that it can suppress the crystallized or crystallized or recrystallized coarse crystal.), But the chocolate used here does not contain moisture and does not mention the suppression of cracking. . As a result of actually making a trial manufacture of a chocolate composition by using the oil and fat described in Patent Document 3, the present inventor combined 10% by weight or more of the flour and the food obtained through baking, the chocolate composition and the flour-containing food Cracks occurred in the part.

The water-containing chocolate dough described in Patent Document 4 is characterized in that it is fired after wrapping with a baked confectionery dough, and the contact area with respect to the surface area of the chocolate dough described later is 0%
It is different from the present invention. Moreover, the effect about suppression of the dripping at the time of baking is described, and suppression of the crack of the foodstuff which combined the chocolate part and the flour containing food part is not mentioned.

In this invention, the chocolate part which consists of a water-containing chocolate composition, and 10 weight% of flour
In the composite food with the flour-containing food part obtained through baking, the moisture content in the composite food in which the contact area of the chocolate part and the flour-containing food part is 1% or more with respect to the surface area of the flour-containing food part An object is to suppress cracking of the chocolate part and the flour-containing food part resulting from the heat shrinkage of the chocolate composition.

Here, the mechanism of the crack which generate | occur | produces in the chocolate part resulting from the heat shrink of the water-containing chocolate composition in this-application specification, and a flour containing foodstuff part is demonstrated.

When a high heat load is applied, the fats and oils contained in the water-containing chocolate composition are dissolved, and the structure of the chocolate portion becomes rough, so that the water-containing components contained in the water-containing chocolate composition are leached out. When this chocolate part is cooled, the chocolate part shrinks by the volume of the leached fat and water-containing component. A crack is generated in the flour-containing food part in contact with the chocolate part in a form generated by the shrinkage of the chocolate part due to the shrinkage or pulled by the shrinkage of the chocolate part.

As a result of intensive studies, the present inventors have found that a chocolate portion comprising a hydrated chocolate composition containing an oil-and-fat processed food containing 1% by mass or more of cocoa butter or its substitute oil and fat, and 10% of flour
It has been found that the above problem can be solved by adding a specific amount of cellulose to the hydrated chocolate composition in a composite food comprising the above and containing a flour-containing food part obtained through baking.

That is, the present invention is as follows.
(1) A composite food comprising a chocolate portion and a flour-containing food portion, wherein the chocolate portion comprises a water-containing chocolate composition containing a fat-processed food and cellulose, and the fat-processed food contains 1 mass of cocoa butter % Or more, or a total of 1% by mass or more of cocoa butter and its substitute fats and oils, and the water-containing chocolate composition contains 1 to 75% by mass of water, and 0.1 to 10%.
The flour-containing food part comprises a burned product obtained by baking a dough containing 10% by weight or more of flour, and the contact area between the chocolate part and the flour-containing food part is the flour. A composite food that is 1% or more of the surface area of the contained food part.
(2) The above (1), wherein the cellulose is a crystalline cellulose having a particle L / D of 2.0 or more.
Compound food as described in 1.
(3) The composite food according to (1), wherein the cellulose is a cellulose composite composed of crystalline cellulose and a hydrophilic gum.
(4) The composite food according to (3), wherein the hydrophilic gum is xanthan gum.
(5) Said (1)-(4) whose density of the said flour-containing food part is 0.1-1.0 g / cm < ³ >.
) Any one of the complex foods.
(6) The composite food according to any one of (1) to (5) above, wherein the moisture content of the flour-containing food is 10 parts by mass or less.

A composite food comprising a chocolate portion comprising a water-containing chocolate composition and 10% by weight or more of flour and a flour-containing food portion obtained through baking, wherein the contact area between the chocolate portion and the flour-containing food portion is the flour food In the composite food that is 1% or more with respect to the surface area, the crack of the chocolate part or the flour-containing food part due to the heat shrinkage of the chocolate part can be suppressed, and a good composite food can be provided.

  The present invention will be specifically described below.

<Chocolate part>
The chocolate portion in the composite food of the present invention is composed of a hydrated chocolate composition.

<Water-containing chocolate composition>
The water-containing chocolate composition in the present invention includes cocoa butter and an oil-and-fat processed food containing 1% by weight or more of the cocoa butter and its substitute oil and fat, and cellulose. Moreover, the water-containing chocolate composition in this invention contains 1-75 mass% water | moisture content and 0.1-10 mass% cellulose.

<Cocoa butter and its alternative oils>
Cocoa butter (cocoa butter) is an oil and fat obtained from the seeds (cocoa beans) in the fruit of cocoa (Theobroca cacao), a tree plant of the family Aogiriaceae. Dried cocoa beans contain 48-49% fat. The characteristic of cocoa butter is that it is hard at room temperature or below and melts rapidly around body temperature, giving it a mouthfeel. It is extremely stable against oxidation and is suitable for foods such as chocolate that are stored for a long time. There are roughly three alternative fats and oils for cocoa butter. Cocoa butter similar fat, 2. 2. Cocoa butter substitute fat; Cocoa butter substitute fat.

Cocoa butter is similar to cocoa butter in triglyceride composition, has good compatibility with cocoa butter, and requires tempering (a method for making chocolate stable and lustrous). It is. Specific examples include palm central oil, iripe fat, shea fat, monkey fat, and coconut fat.

The cocoa butter substitute fat is a fat obtained by curing soybean oil, canola oil, or palm oil by a method such as hydrogenation, and does not require tempering.

Cocoa butter substitute fat is a lauric fat and oil hardened by a method such as hydrogenation, and usually hardened oil of palm kernel oil and palm oil or its transesterified oil is used. There is no compatibility with cocoa butter and tempering is unnecessary.

<Fat processed food>
The processed oil / fat food in the present invention refers to processed foods containing 1% by mass or more of cocoa butter or processed foods in general containing 1% by mass or more of cocoa butter and its substitute fats and oils. Cocoa butter and / or alternative fats and oils thereof are blended so as to become a processed oil and fat food with a smooth texture by containing them.

Moreover, the typical oil-fat processed food in this invention contains 1 or more types of water-containing edible food chosen from liquors, such as liquor, dairy products, such as fresh cream and butter, and fruit juice.

<Moisture>
In the present invention, the moisture contained in the hydrated chocolate composition includes moisture derived from edible foods such as alcoholic beverages and dairy products contained in the processed oil and fat food.

The water-containing foods here are foods that contain water, such as liquors such as Western liquor, raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, and low fat. milk,
Milk such as nonfat milk and processed milk, cream, butter, butter oil, cheese, ice cream, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, fermented milk, milk Examples of water-containing edible foods that include dairy components such as beverages, fruit juices, and the like are included in the chocolate composition. Two or more kinds of these water-containing edible foods may be combined. It is preferable that moisture is blended because the processing becomes easier as the moisture increases compared to a pure chocolate that does not contain moisture.

The amount of moisture can be measured by a known measurement method. For example, using an infrared moisture meter, the weight of the water-containing chocolate composition is first measured, and then the water-containing chocolate composition is maintained at 105 ° C. until there is no change in weight. The weight when there is no change in weight is measured, and the amount of water can be determined from the weight reduced after heating compared to before heating. Therefore, “moisture” as used herein includes components having a boiling point of 105 ° C. or less, which are contained in hydrated foods such as “ethanol”.

The water content of the hydrated chocolate composition is 75% by mass or less from the viewpoint of processability. It is preferable from the point of the workability of a water-containing chocolate composition that a moisture content is 75 mass% or less. Preferably, it is 50 mass% or less, More preferably, it is 40 mass% or less, Most preferably, it is 3
0% by mass or less. The lower limit is 1% by mass or more from the viewpoint of workability.

<Content of cellulose in water-containing chocolate composition>
The content of cellulose (including a cellulose composite described later) to be blended is preferably 0.1% by mass or more, with the mass of the hydrated chocolate composition being 100% by mass. The effect which suppresses the water separation from the water-containing chocolate composition by heating by the addition amount of a cellulose being 0.1 mass% or more is acquired. More preferably, it is 0.5 mass% or more, More preferably, it is 1.0 mass% or more, Most preferably, it is 2.0 mass% or more. Although there is no restriction | limiting in particular in an upper limit, 10.0 mass% or less is preferable when the food texture of a water-containing chocolate composition is considered.

<Method for producing water-containing chocolate composition>
The water-containing chocolate composition in the composite food of the present invention is a step of mixing raw materials (mixing step), a step of atomizing mixed raw material particles (atomization step), a step of kneading the chocolate composition (kneading step), and kneading. It is manufactured by subjecting the chocolate composition to a temperature adjustment step (temperature adjustment step) for adjusting the crystal form of the particles, and filling, cooling, and die cutting steps as necessary.

In the above production process, the raw material refers to a raw material constituting the composition, and includes cocoa mass, milk powder, sugar, and hydrated food. Cellulose may be added by any method of blending with the raw material of the powder in the mixing step, mixing with the raw material containing moisture, charging in the atomization step, or charging in the kneading step. In particular, it is preferable to add it before the atomization step such as the mixing step because the dispersion of cellulose is promoted.

In the atomization step, a mixer used in the production process of ordinary chocolate and confectionery can be used regardless of shapes such as a vertical type and a horizontal type. If the raw materials are mixed substantially uniformly,
Any atomization method may be used.

<Food-containing food part>
In the present invention, the flour-containing food part refers to all foods containing 10% by mass or more of flour and obtained through baking.

In the present invention, the flour-containing food is a confectionery that complies with JAS quality labeling standards,
And what contains 10% or more of flour is mentioned. Specific examples include biscuits, baked confectionery, rice confectionery, oil confectionery, Japanese confectionery, Western confectionery, semi-confectionery, Japanese confectionery, and snack confectionery. Moreover, bread is mentioned in foodstuffs other than confectionery.

<Production method of flour-containing food>
In the present invention, the flour-containing food is prepared by mixing the raw material containing sugar, fats and eggs, etc. with the flour as necessary to obtain a mixed dough (molding step), molding this mixed dough, Manufactured by undergoing a step of obtaining a dough (molding step) and a step of subjecting the formed dough to baking (baking step), oiling, drying under reduced pressure, freeze drying, etc., and these can be prepared by a conventionally known method .

In the mixing step, a mixer used in a normal confectionery and bread manufacturing process can be used regardless of the shape such as a vertical type and a horizontal type. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. In the present invention, it is preferable to prepare by an all-in-mix method capable of mass production. In the above-mentioned method, depending on the ratio of the blended raw materials, the water content to be added, the mixing and kneading conditions of the dough, baking, oil-cooking, vacuum drying, freeze drying, and the final form, biscuits, baked goods, rice Confectionery, oil confectionery, Japanese confectionery, Western confectionery, semi-confectionery, and snack confectionery can be manufactured. The present invention is suitable for biscuits, baked confectionery, and snack confectionery that are easily cracked. It is particularly suitable for biscuits, baked goods and bread.

<Baked confectionery>
For general consumers, the above-mentioned biscuits and baked confectionery are recognized as equivalent confectionery, so in the present invention, baked confectionery includes both biscuits and baked confectionery in the JAS method.

In the present invention, the baked confectionery is obtained by baking a dough mainly made of flour with any known baking conditions and methods. A fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used for firing. The baking conditions vary depending on the size of the dough and the target moisture content of the final product, but are generally heating for 3 to 30 minutes in the range of 150 to 300 ° C.

<Shape of the flour-containing food part>
In the present invention, any shape can be selected as the shape of the flour-containing food portion combined with the chocolate portion. For example, a cube, a rectangular parallelepiped, a rod, a circle, a sphere, a cone, a triangle pyramid, a star, a certain animal, a food, a vehicle, or the like that can be manufactured with a molding machine that can be used in the manufacture of ordinary confectionery. Any shape is acceptable.

<Density of flour-containing food>
The density of the flour-containing food part is preferably 0.10 g / cm ³ or more. More preferably 0.
It is 30 g / cm ³ or more, more preferably 0.50 g / cm ³ or more, and most preferably 0.60 g / cm ³ or more. From the viewpoint of texture, the upper limit is preferably 1.0 g / cm ³ or less. When the density is 0.10 g / cm ³ or more, there is an eating response, 1.0 g / cm ³
It becomes a flour-containing food with a light texture by being the following.

In the present invention, the density (unit: g / cm ³ ) means a so-called apparent density,
It is the mass per unit volume of flour-containing food at the time of eating. Confectionery has a minor axis of 0
. When the ingredients of 5 mm or more are included, it means the density of the confectionery excluding the ingredients.

<Moisture content of flour-containing food part>
In the present invention, the moisture content of the flour-containing food part is the amount of moisture contained in the flour-containing food part,
It is the ratio to the weight of the whole flour-containing food part. The amount of moisture can be measured by a known measurement method. For example, using an infrared moisture meter, the weight of the flour-containing food portion is first measured, and then the flour-containing food portion is maintained at 105 ° C. until there is no change in weight. The weight when there is no change in weight is measured, and the amount of water can be determined from the weight reduced after heating compared to before heating. The water content of the flour-containing food part is preferably 10% by mass or less from the viewpoint of texture. From the viewpoint of texture, it is more preferably 5% by mass or less, still more preferably 3% by mass or less, and most preferably 2% by mass or less. The lower limit may be 0%.

<Wheat flour>
The flour-containing food part contains 10% by weight or more of flour. It is because it becomes a confectionery with sufficient nutritional value by including flour.

In the present invention, cereal flour means gramineous grains (wheat, barley, rye, rice, corn, tef, mackerel), beans (soybean, chickpeas, peas), and pseudocereals (buckwheat, amaranthus).
It is a powder made by grinding potatoes, root vegetables (kataguri, potato, kuzu, tapioca), nuts (chestnut, acorn), etc. Of these, one kind of flour may be used as the raw material, or a mixture of two or more kinds may be used. Among these, wheat flour or rice flour is preferable.

<Wheat flour>
Wheat flour is a powder made by grinding wheat. Wheat flour is classified into soft flour, medium flour, strong flour, float flour, whole grain flour, graham flour, semolina flour, etc., depending on the proportion of protein contained therein and the properties of gluten formed. It corresponds to. The amount of flour blended in the flour-containing food of the present invention is preferably 30% by mass or more, more preferably 40% by mass or more, and particularly preferably 45% by mass or more.
The more flour, the better nutritional value is preferable. The upper limit is preferably 86% by mass or less, more preferably 80% by mass or less, and particularly preferably 70% by mass or less, from the viewpoint of texture (when there is too much flour, the texture becomes like a moist bread).

Among flours, strong flour, medium flour, and weak flour are preferable for the flour-containing food of the present invention. The strong flour has a protein ratio of 12% or more, and the medium flour has a protein ratio of 11.
It is 9 to 8.6%, and the soft flour has a protein ratio of 8.5% or less. In particular, as flour used in the present invention, using flour containing 30% by weight or more of flour,
It is preferable in terms of processing characteristics and texture. More preferably, it is 40% by mass or more, and particularly preferably 45% by mass or more.

<Rice flour>
Here, rice flour is a powder made by grinding rice. As the raw material rice, either sticky rice or sticky rice may be used. Commercially available rice flour includes: Kaminshin flour, top flour, dango flour, rice flour for bread, rice flour for confectionery, infant flour, noodle flour, rice cake flour, white flour, fertilizer flour,
There are Domyoji powder, Kanume powder, and fallen powder. Among these, one kind of rice flour may be used, or a mixture of two or more kinds may be used. Among these, in the flour-containing food of the present invention, it is preferable to use rice flour having an average particle size of 150 μm or less and the same size as general wheat flour. In particular, as the flour used in the present invention, it is preferable in terms of processing characteristics and texture to use rice flour containing 30% by mass. More preferably, it is 40% by mass or more, and particularly preferably,
It is 45 mass% or more.

<Composite food>
The composite food in the present invention is a food comprising the chocolate portion and the flour-containing food portion described above.

<Composite food manufacturing method>
The combination method of the chocolate portion and the flour-containing food portion requires that the contact area of the chocolate portion and the flour-containing food portion is 1% or more with respect to the surface area of the flour-containing food portion. As a method of combination, it may or may not be baked after combining the chocolate portion and the flour-containing food portion.

The compounding method of the flour-containing food part and the chocolate part is 1. 1. Application of a hydrated chocolate composition to a flour-containing food; Put the chocolate part between the flour-containing food parts 3
. 3. Inject the hydrated chocolate composition into the flour-containing food; Any method of dipping the flour-containing food into the hydrated chocolate composition may be used. Furthermore, you may pass through a cooling process or a baking process, after compounding a chocolate part and a flour containing food part.

Examples of specific combination methods include the following methods. A method for partially or entirely coating a baked flour-containing food with a water-containing chocolate composition, a method for coating a baked flour-containing food with a part or all of a hydrated chocolate composition and baking, and a flour obtained by baking a hydrated chocolate composition A method of sanding with a contained food, a method of sanding with a flour-containing food obtained by baking a hydrated chocolate composition, a method of baking, a method of pouring the baked flour-containing food into a hydrated chocolate composition which has been heated and liquefied, cooling and solidifying, Any method such as a method of injecting the hydrated chocolate composition into the baked flour-containing food, a method of injecting the hydrated chocolate composition into the baked flour-containing food and baking it may be used. The chocolate part and flour-containing food part are mixed in the same layer. It Kere.

<Contact area>
The contact area between the chocolate portion and the flour-containing food portion in the composite food of the present invention needs to be 1% or more with respect to the surface area of the flour-containing food portion. The contact area as used herein refers to the total area of the surface where the flour-containing food is in contact with the outside air when the hydrated chocolate composition and the flour-containing food are combined or before they are combined. It is preferably 10% or more, more preferably 20% or more, particularly preferably 30% or more, and most preferably 40% or more. There is no particular upper limit, and it may be 100%. As the contact area is larger, cracks are more likely to occur, and the effect of the present invention is higher.

Hereinafter, cellulose will be described.
<Cellulose>
In the present invention, “cellulose” refers to a naturally derived water-insoluble fibrous material containing cellulose or a cellulose composite described later. Examples of raw materials include wood, bamboo, wheat straw, rice straw, cotton, ramie, bagasse, kenaf, beet, squirts, and bacterial cellulose. Even if one kind of natural cellulosic material is used as a raw material, a mixture of two or more kinds can be used.

<Average degree of polymerization of cellulose>
The cellulose used in the present invention is preferably crystalline cellulose having an average degree of polymerization of 500 or less.
The average degree of polymerization was confirmed by the crystalline cellulose confirmation test (14th revised Japanese Pharmacopoeia) (published by Yodogawa Shoten)
It can be measured by a reduced specific viscosity method using a copper ethylenediamine solution specified in 3). If the average degree of polymerization is 500 or less, the cellulosic substance is preferably subjected to physical treatment such as stirring, pulverization, and grinding in the step of compounding with the hydrophilic gum, and the compounding is facilitated, which is preferable. More preferably, the average degree of polymerization is 300 or less, still more preferably, the average degree of polymerization is 250.
It is as follows. The lower the average degree of polymerization, the easier the control of complexing. Therefore, the lower limit is not particularly limited, but a preferred range is 10 or more.

<Hydrolysis of cellulose>
Examples of a method for controlling the average degree of polymerization include hydrolysis treatment. By the hydrolysis treatment, the depolymerization of the amorphous cellulose inside the cellulose fiber proceeds, and the average degree of polymerization decreases. At the same time, in addition to the above-mentioned amorphous cellulose, impurities such as hemicellulose and lignin are removed by the hydrolysis treatment, so that the inside of the fiber becomes porous. Thereby, in the step of imparting mechanical shearing force to cellulose and the hydrophilic gum in the kneading step or the like, the cellulose is easily subjected to mechanical treatment, and the cellulose is easily refined. As a result, the surface area of the cellulose is increased, and the control of complexing with the hydrophilic gum is facilitated.

The method for hydrolysis is not particularly limited, and examples thereof include acid hydrolysis, hydrothermal decomposition, steam explosion, and microwave decomposition. These methods may be used alone or in combination of two or more. In the acid hydrolysis method, an average polymerization is easily carried out by adding an appropriate amount of a protonic acid, a carboxylic acid, a Lewis acid, a heteropolyacid, and the like while stirring the cellulose-based substance in an aqueous medium, and heating while stirring. You can control the degree. The reaction conditions such as temperature, pressure, and time at this time vary depending on the cellulose species, cellulose concentration, acid species, and acid concentration, but are appropriately adjusted so as to achieve the desired average degree of polymerization. For example, the conditions of processing a cellulose for 10 minutes or more under 100 degreeC or more and pressurization using the mineral acid aqueous solution of 2 mass% or less are mentioned. Under these conditions, a catalyst component such as an acid penetrates into the inside of the cellulose fiber, the hydrolysis is accelerated, the amount of the catalyst component to be used is reduced, and subsequent purification is facilitated.

<Particle shape of cellulose (L / D)>
Cellulose is preferably in the form of fine particles. The average L / D of the cellulose particles before drying is measured as follows. Cellulose is JIS standard sieve (Z8801-198).
7), the particles that passed through the 75 μm sieve and remained on the 38 μm sieve were subjected to image analysis processing of the optical microscope image of the particles (manufactured by Interquest Co., Ltd., apparatus: Hyper700, software: Imagehyper) The ratio of the long side to the short side (long side / short side) of the rectangle having the smallest area among the rectangles to be used is defined as L / D of the particle. As the average L / D of the particles, an average value of at least 100 particles is used.

L / D is preferably 2.0 or more and more preferably 2.2 or more in terms of water separation suppression. The upper limit is not particularly limited, but is preferably 4.0 or less from the viewpoint of the texture of the chocolate composition.

<Cellulose composite>
The cellulose in the present invention may be a cellulose composite in which the surface of cellulose is coated with a hydrophilic gum by chemical bonds such as hydrogen bonds. Specific examples of the cellulose composite include crystalline cellulose preparations described in Examples.

<Hydrophilic gum>
The hydrophilic gum used when complexed with cellulose is a hydrophilic polymer substance containing sugar or polysaccharide as part of its chemical structure. Here, the hydrophilic property means that a part of the material is dissolved in pure water at room temperature. When hydrophilicity is quantitatively defined, 0.05 g of this new aqueous gum is dissolved in 50 mL of pure water with stirring (such as a stirrer chip) until equilibrium, and passes through when treated with a membrane filter having an opening of 1 μm. The component is contained in the hydrophilic gum in an amount of 1% by mass or more. When polysaccharides are used as the hydrophilic gum, the following are suitable.

For example, psyllium seed gum, locust bean gum, guar gum, tamarind seed gum, karaya gum, chitosan, gum arabic, gati gum, tragacanth gum, agar,
Carrageenan, alginic acid, sodium alginate, calcium alginate, HM pectin, LM pectin, Azotobacter vinelanzie gum, xanthan gum, curdlan,
Examples include cellulose derivatives such as pullulan, dextran, gellan gum, gelatin, carboxymethylcellulose sodium (CMC-Na), carboxymethylcellulose calcium, methylcellulose, hydroxypropylcellulose, and hydroxyethylcellulose. Two or more of these hydrophilic gums may be combined.

Among the above-mentioned hydrophilic gums, xanthan gum, karaya gum, sodium carboxymethylcellulose, gellan gum are easily complexed with cellulose, and are preferable in terms of suppression of water separation and oil separation of the obtained composite, and among them, xanthan gum is particularly preferable. .

<Xanthan gum>
Xanthan gum refers to starch such as corn, bacteria Xanthomonas ca
It is a gum made by fermenting with mpestris.
-1,4-bonded structure, and D-mannose, D-
A side chain composed of glucuronic acid and D-mannose is bonded. The 6-position of D-mannose attached to the main chain is acetylated and has a highly branched structure in which the terminal D-mannose is acetal-bonded to pyruvic acid.

The viscosity of xanthan gum used in the present product is 800% in a 1% by mass pure aqueous solution.
mPa · s or less is preferable. The viscosity here is measured by the following method. A high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”, treatment condition: 15,000 rpm × 5 minutes) is dispersed in pure water to prepare an aqueous solution. Next, about 3 hours after dispersion | distribution (25 degreeC preservation | save) about the obtained aqueous solution, it sets to a B-type viscosity meter (rotor rotation speed 60rpm), and after leaving still for 60 seconds, it is rotated for 30 seconds and measured. 700
mPa · s or less is more preferable, and 650 mPa · s or less is more preferable. The lower limit is not particularly set, but a preferable range is 1 mPa · s or more.

<Blending ratio of cellulose and hydrophilic gum in cellulose composite>
The cellulose composite used in the present invention preferably contains 50 to 99% by mass of cellulose and 1 to 50% by mass of hydrophilic gum. When the hydrophilic gum coats the surface of the cellulose particles by chemical bonds such as hydrogen bonds by complexing, it becomes easy to form a network when dispersed in chocolate, and prevents dripping of the chocolate due to heat. Further, the hydrophilic gum acts as a disintegrant and swells inside the composite, thereby improving dispersibility.

<Volume average particle diameter of cellulose composite in dispersion>
The cellulose composite is preferably composed of cellulose composite fine particles having a volume average particle diameter of 0.01 to 200 μm in the dispersion. The volume average particle size of the cellulose composite is 20
More preferably, it is not more than μm. Here, the volume average particle size is determined by using a cellulose composite as a pure water suspension at a concentration of 1% by mass, a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “
Excel auto homogenizer ED-7 ”treatment conditions: Rotating speed 15,000 rpm × 5 minutes), laser diffraction method (manufactured by Horiba, Ltd., trade name“ LA-910 ”, ultrasonic treatment 1 minute, refractive index The integrated 50% particle size in the volume frequency particle size distribution obtained by 1.20).

When the volume average particle diameter of the cellulose composite is 20 μm or less, the dispersion stability and suspension stability of the cellulose composite are further improved. In addition, when a food containing a cellulose composite is eaten, a smooth texture with no roughness can be provided. More preferably, the volume average particle diameter is 15 μm or less, particularly preferably 10 μm or less, and further preferably 8 μm or less. Since the dispersion stability and suspension stability of the cellulose composite are more easily improved as the volume average particle size is smaller, the lower limit is not particularly limited, but a preferable range is 0.1 μm or more.

<Weight average particle diameter of cellulose composite as dry powder>
In the cellulose composite produced as a dry powder, these fine particles aggregate to form a secondary aggregate having an apparent weight average particle diameter of 10 to 250 μm. This secondary aggregate is disintegrated when stirred in water and dispersed in the above-mentioned cellulose composite fine particles. This apparent weight average particle size is determined by a low-tap sieve shaker (Sieve Shaker A type manufactured by Hira Kogakusho), JIS standard sieve (
Z8801-1987) is a cumulative weight 50% particle size in a particle size distribution obtained by sieving 10 g of a sample for 10 minutes. The weight-average particle diameter of the secondary aggregate of the cellulose composite after drying and the volume-average particle diameter of the cellulose composite in the dispersion by laser diffraction were completely different in measurement principle, and thus were obtained respectively. The values are not necessarily correlated.

<Amount of colloidal component of cellulose composite>
Furthermore, the cellulose composite preferably contains 30% by mass or more of the colloidal cellulose component. The content of the colloidal cellulose component as used herein means that the cellulose composite is made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (trade name “Nippon Seiki Co., Ltd.
Excel Auto Homogenizer ED-7 ”processing conditions: Dispersed at 15,000 rpm × 5 minutes, centrifuged (trade name“ 6800 type centrifuge ”, rotor type RA-400, manufactured by Kubota Corporation), processing Conditions: Centrifugal force of 2,000 rpm (5600G * G is gravitational acceleration) × 15 minutes), which is a mass percentage of solid content (including cellulose and hydrophilic gum) remaining in the supernatant after centrifugation.

The size of the colloidal cellulose component is preferably 10 μm or less, more preferably 5 μm.
Or less, particularly preferably 1 μm or less. The size here refers to a cellulose composite made into a pure water suspension at a concentration of 1% by mass, and a high shear homogenizer (manufactured by Nippon Seiki Co., Ltd., trade name “Excel Auto Homogenizer ED-7”). 15,000 rpm × 5 minutes), volume frequency particle size distribution obtained by laser diffraction method (manufactured by Horiba, Ltd., trade name “LA-910”, ultrasonic treatment 1 minute, refractive index 1.20) This is the 50% cumulative particle diameter (volume average particle diameter).

When the content of the colloidal cellulose component is 30% by mass or more, the dispersion stability and the suspension stability are more easily improved. More preferably, it is 40% by mass or more, particularly preferably 5%.
It is 0 mass% or more. The greater the colloidal cellulose component content, the higher the dispersion stability. Therefore, the upper limit is not particularly limited, but a preferred range is 100% by mass or less.

<Storage elastic modulus of cellulose composite>
Next, the storage elastic modulus (G ′) of the cellulose composite that can be used in the present invention will be described. The cellulose composite that can be used in the present invention preferably has a storage elastic modulus (G ′) of 0.06 Pa or more of an aqueous dispersion containing 1% by mass of the cellulose composite. The storage elastic modulus expresses the rheological elasticity of the aqueous dispersion and expresses the degree of complexation between cellulose and hydrophilic gum. The higher the storage elastic modulus, the more complex the cellulose and hydrophilic gum is, and the more rigid the network structure in the aqueous dispersion of the cellulose composite. The more rigid the network structure, the better the dispersion stability and suspension stability of the cellulose composite.

As a method for measuring the storage elastic modulus, first, a cellulose composite was converted into a high shear homogenizer (
The product name “Excel Auto Homogenizer ED-7” manufactured by Nippon Seiki Co., Ltd. is used to disperse the product in pure water using a rotational speed of 15,000 rpm × 5 minutes, and a 1.8% by mass pure water dispersion is obtained. The prepared and obtained aqueous dispersion is allowed to stand at room temperature for 3 days. The strain dependence of the stress of this water dispersion was measured using a viscoelasticity measuring device (Rheometric Scientific, Inc., AR
ES100FRTN1 type, Geometry: Double Wall Couette type,
Temperature: constant at 25.0 ° C., angular velocity: 20 rad / sec, strain: sweep in the range of 1 → 794%,
The aqueous dispersion is measured slowly by using a dropper so as not to break the fine structure, and after standing for 5 minutes, measurement is started in the Dynamic Strain mode. The storage elastic modulus in the present invention is a value of 20% strain on the strain-stress curve obtained by the above measurement. The larger the value of the storage elastic modulus, the more elastic the structure of the aqueous dispersion formed by the cellulose composite, indicating that cellulose and hydrophilic gum are highly complexed. The storage elastic modulus of the cellulose composite is more preferably 0.10 Pa or more, and 0.15P
a or higher is more preferable, and 0.2 Pa or higher is most preferable.

The upper limit of the storage elastic modulus is not particularly set, but is 1.0 Pa or less in consideration of the texture of the hydrated chocolate composition.

<Viscosity of cellulose composite>
Next, the viscosity of the cellulose composite that can be used in the present invention will be described. The viscosity of the cellulose composite measured with a 1% by mass pure aqueous solution is preferably 300 mPa · s or less. Here, the viscosity refers to a viscometer (TVB-10 type viscometer manufactured by Toki Sangyo Co., Ltd.) after filling a 200 ml beaker with an aqueous solution prepared to 1% by mass in pure water and adjusting the temperature to 25 ° C. The measured value after rotating the rotor at 60 rpm for 30 seconds after inserting the rotor into the dispersion using () can be changed as appropriate depending on the viscosity. 1-20 mPa · s: BL type, 21-100 mPa · s
: No1, 101-300 mPa · s: No2, 301 mPa · s: No3). More preferably, it is 250 mPa * s or less, More preferably, it is 200 mPa * s or less. The lower limit is not particularly set, but is 40 mPa · s or more.

<Hydrophilic substance>
In addition to the hydrophilic gum, a hydrophilic substance may be further added to the cellulose composite for the purpose of enhancing the dispersibility in water. A hydrophilic substance is an organic substance that is highly soluble in cold water and hardly causes viscosity. Hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrin, polydextrose, fructooligosaccharides, galactooligosaccharides , Maltooligosaccharides, isomaltooligosaccharides, lactose, maltose, sucrose, oligosaccharides such as α-, β-, and γ-cyclodextrin, monosaccharides such as glucose, fructose, sorbose, and sugar alcohols such as maltitol, sorbit, erythritol Kinds etc. are suitable. Two or more kinds of these hydrophilic substances may be combined. Among the above, hydrophilic polysaccharides such as starch hydrolysates, dextrins, indigestible dextrins, and polydextrose are preferable from the viewpoint of dispersibility.

Regarding the blending of other components, it is free to blend to such an extent that the dispersion and stability of the cellulose composite in water are not impaired.

<Method for producing cellulose composite>
The manufacturing method of the cellulose composite which can be used for this invention is demonstrated. The cellulose composite satisfying the specific storage elastic modulus of the present invention is obtained by imparting mechanical shearing force to cellulose and hydrophilic gum in the kneading step to make the cellulose finer and to make the hydrophilic gum complex on the cellulose surface. can get. Moreover, you may add hydrophilic gum, another additive, etc. What passed through the above-mentioned process is dried as needed. The cellulose composite that can be used in the present invention may be in any form, such as an undried product and a dried product after the mechanical shearing described above.

In order to give mechanical shearing force, a kneading method using a kneader or the like can be applied. As the kneading machine, a kneader, an extruder, a planetary mixer, a reiki machine or the like can be used, and it may be a continuous type or a batch type. The temperature at the time of kneading may be a result, but when heat is generated due to a compounding reaction, friction, or the like at the time of kneading, the kneading may be performed while removing the heat.
These models can be used alone, but two or more models can be used in combination. These models may be appropriately selected depending on the viscosity requirements in various applications.

The solid content during kneading is preferably 20% by mass or more. It is preferable to knead the kneaded material in a semi-solid state where the viscosity of the kneaded material is high, because the kneaded material does not become a shab-subber state, and the kneading energy described below is easily transmitted to the kneaded material, thereby promoting the composite. The solid content at the time of kneading is more preferably 30% by mass or more, and further preferably 40% by mass or more. The upper limit is not particularly limited, but the practical range is preferably 90% by mass or less, considering that the kneaded product does not become a crumbly state with a small amount of water and a sufficient kneading effect and a uniform kneading state can be obtained. More preferably, it is 70 mass% or less, More preferably, it is 60 mass% or less. Moreover, in order to make solid content into the said range, as a timing to add water, a required amount may be added before a kneading | mixing process, may be added in the middle of a kneading | mixing process, or both may be implemented. Good.

Here, the kneading energy will be described. The kneading energy is defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product. The kneading energy is preferably 50 Wh / kg or more. If the kneading energy is 50 Wh / kg or more, the grindability imparted to the kneaded product is high, the complexing of cellulose and hydrophilic gum is promoted, and the dispersion stability and suspension of an acidic or high salt cellulose complex Stability is improved. More preferably, it is 80 Wh / kg or more, More preferably, it is 100 Wh / kg or more.

The higher the kneading energy, the more complex is considered to be promoted. However, if the kneading energy is too high, the equipment becomes industrially excessive and the equipment is overloaded. Is preferably 1000 Wh / kg.

The degree of complexation is considered to be the proportion of hydrogen bonds between cellulose and other components. As the compounding progresses, the proportion of hydrogen bonds increases and the effect of the present invention improves. Moreover, the storage elastic modulus (G ′) of the cellulose composite increases as the composite progresses.

In obtaining the cellulose composite that can be used in the present invention, when drying the kneaded product obtained from the above-described kneading step, tray drying, spray drying, belt drying, fluid bed drying,
Known drying methods such as freeze drying and microwave drying can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The moisture content of the dried cellulose composite is preferably 1 to 20% by mass. By setting the moisture content to 20% or less, problems such as stickiness and rot, and cost problems in transportation and transportation are less likely to occur. More preferably 15% or less, particularly preferably 10%
It is as follows. Moreover, by setting it as 1% or more, dispersibility does not deteriorate because of excessive drying. More preferably, it is 1.5% or more.

When the cellulose composite is distributed in the market, it is preferable to pulverize the cellulose composite obtained by drying into a powder form because the powder is easier to handle. However, when spray drying is used as a drying method, drying and pulverization can be performed at the same time, so pulverization is not necessary. When the dried cellulose composite is pulverized, a known method such as a cutter mill, a hammer mill, a pin mill, or a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, the opening 42
It is preferable to grind so as to pass through a 5 μm sieve and have an average particle size (weight average particle size) of 10 to 250 μm.

When the dried cellulose composite is stirred in water, a stable colloidal dispersion having a smooth structure and a smooth structure in which cellulose is uniformly dispersed is formed, and has an excellent function as a stabilizer and the like. .

<Content of cellulose>
The cellulose (or cellulose composite) content is 0 in the water-containing chocolate composition.
. 1 mass% or more is preferable. The effect which suppresses the water separation from the water-containing chocolate composition by heating by the addition amount of a cellulose being 0.1 mass% or more is acquired. More preferably 0
. 5% by mass or more, more preferably 1.0% by mass or more, and most preferably 2.
It is 0 mass% or more. Although there is no restriction | limiting in particular in an upper limit, 10.0 mass% or less is preferable when the food texture of a water-containing chocolate composition is considered.

<Evaluation index for inhibiting cracking of composite food>
It is desirable that the chocolate portion constituting the composite food does not cause water separation or oil separation even when a high heat load is applied. The evaluation index for suppressing cracking here means that the composite food is left in a 33 ° C. atmosphere for 60 minutes, then left in a 5 ° C. atmosphere for 12 hours, and the chocolate part at that time,
Or the presence or absence of the crack of the food part containing flour. Specifically, for each of the chocolate portion and the flour-containing food portion, if the number of cracks per sample is 5 or more, “violently occur”, if the number of cracks is less than 5, “slightly” In the case where no cracks occur and no cracks occur, it is determined that there is “none”, and the evaluation can be performed using the above three indicators.

The invention is illustrated by the following examples. However, these do not limit the scope of the present invention.

A method for producing a composite food and an evaluation method for various physical properties will be described. In addition, cookies and bread were used as the flour-containing food part in the composite food.

<Prototype method for cookies>
Equipment used: KANTO MIXER HPi-20M, butterbeater hook 1) Shortening and sugar were combined and mixed. (248 rpm x 1 minute, 451 rpm
× 1 minute)
2) Next, the whole egg was added in two portions and mixed (451 rpm × 40 seconds).
3) Soft flour and baking powder were added and mixed (136 rpm × 1 minute × 3 times).
4) The dough was sealed and stored refrigerated (12-24 hours).
5) The dough was stretched to a thickness of 4 mm and cut into 25 mm × 25 mm.
6) The dough was baked in an oven (170 ° C .: 5 minutes → replacement of the top and bottom plates → 170 ° C .: 4 minutes).
7) Taking the heat at room temperature, cookies were obtained.

<Producing method of bread (butter roll)>
Equipment used: Matsushita Electric Industrial Co., Ltd. National Microwave Oven NE-J20
1) Powerful flour, dry yeast, sugar, egg, salt, butter, room temperature milk and water were mixed.
2) The composition obtained in 1) was sufficiently kneaded to prepare bread dough.
3) The bread dough obtained in 2) was put in a container and fermented at 40 ° C. for 50 minutes, and then the bread dough was divided into 12 equal parts and allowed to stand for 20 minutes. Next, arrange each into the shape of a butter roll, 20
After secondary fermentation for 5 minutes, baking was performed at 190 ° C. for about 25 minutes to obtain a butter roll.

<Chocolate composition and trial production method of composite food>
1) Dark chocolate that was finely crushed by hand was put into a SUS container, and bathed in an oil bath at 60 ° C.
2) Fresh cream (moisture: 60%), liqueur (moisture: 100%), cellulose preparation or cellulose were added and mixed there, then TK homomixer (manufactured by Primix Co., Ltd.,
Product name “TKHOMOMIXER MARK II” Processing conditions: 5,000 rpm
pm × 10 minutes).
3) Next, the water-containing chocolate composition was kneaded using a planetary mixer (manufactured by Shinagawa Kogyo, trade name “5DM-03-R”, stirring blade hook type, treatment condition 80 rpm × 4 hr).
4) The kneaded chocolate composition is transferred to a SUS container, and then the chocolate composition is cooled to 28 ° C. with cold water while stirring by hand with a spatula, and then heated again 3
2 ° C was maintained.
5) A chocolate composition was applied to the upper surface of the cookie obtained by the above-described method so as to have a thickness of about 2 mm, and cooled overnight in a refrigerator at 5 ° C. to obtain a composite food, which was used for evaluation. .

<Evaluation of crack suppression>
After leaving the composite food in a 33 ° C. atmosphere for 60 minutes, it is left in a 5 ° C. atmosphere for 12 hours,
At that time, cracks in the chocolate part and the flour-containing food part were “violently generated” (the number of cracks generated per sample was 5 or more), “slightly generated” (the number of cracks generated per sample was 5) Less), and “None” (no occurrence of cracks).

<Sensory evaluation>
Sensory evaluation was performed on 10 panelists with a five-step evaluation of mouthfeel, and the average value was defined as mouthfeel. The score was evaluated according to the following criteria, and the average value was used as the test result.
1 point: bad mouth
2 points: Slightly bad mouth
3 points: normal
4 points: Slightly good
5 points: Good mouth

[Example 1]
In the above cookie prototyping method, 1386 g of flour and 400 g of shortening
, 400 g of whole eggs, 14 g of baking powder, and 600 g of sugar were added to make a cookie.

On the other hand, in the trial production method of the above chocolate composition, dark chocolate is 348.5.
g, 150 g of fresh cream, 1 g of liqueur, crystalline cellulose preparation (manufactured by Asahi Kasei Chemicals Corporation, trade name Theolas RC-N30, composition: crystalline cellulose / xanthan gum / dextrin = 75.0 mass% / 5.0 mass% / 20.0% by mass) was blended in an amount of 0.1% by mass with respect to the total charged amount of 500 g, and a water-containing chocolate composition was made as an experiment. The prototype water-containing chocolate composition was applied to the upper surface of the cookie so as to have a thickness of about 2 mm, and cooled overnight in a refrigerator at 5 ° C. to obtain a composite food. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . Also,
The contact area between the chocolate portion and the cookie portion (flour-containing food portion) calculated by measuring the size of the cookie with calipers (also calculated in the following examples and comparative examples) was 45% of the surface area of the cookie portion. Said evaluation was performed about the obtained composite food. The results are shown in Table-1.

[Example 2]
In the trial production method of Example 1, a composite food was produced in the same manner and evaluated in the same manner except that the blending amount of the cellulose composite was changed to 0.5 mass% and dark chocolate was changed to 346.5 g.
The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 3]
In the trial production method of Example 1, a composite food was produced in the same manner and evaluated in the same manner except that the blending amount of the cellulose composite was 1.0 mass% and dark chocolate was 344 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 4]
In the trial production method of Example 1, a composite food was similarly produced and evaluated in the same manner except that the blending amount of the cellulose composite was 2.0% by mass and the dark chocolate was 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 5]
In the trial production method of Example 1, a composite food was produced in the same manner and evaluated in the same manner except that the blending amount of the cellulose composite was 4.0% by mass and the dark chocolate was 329 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 6]
In the trial production method of Example 1, a composite food was similarly produced and evaluated in the same manner except that the blending amount of the cellulose composite was 10.0% by mass and dark chocolate was 299 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 7]
In the prototype method of Example 1, the cellulose composite was changed to Asahi Kasei Chemicals Co., Ltd., trade name Theolas RC-591 (composition: crystalline cellulose / sodium carboxymethylcellulose = 89.0 mass% / 11.0 mass%). A composite food was similarly produced and evaluated in the same manner except that the blending amount was 2.0% by mass and the dark chocolate was 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 8]
In the trial production method of Example 1, the cellulose composite was changed to Asahi Kasei Chemicals Co., Ltd., trade name Theolas CL-611 (composition: crystalline cellulose / sodium carboxymethylcellulose = 85.0 mass% / 15.0 mass%). A composite food was similarly produced and evaluated in the same manner except that the blending amount was 2.0% by mass and the dark chocolate was 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . Moreover, the contact area of the surface area of the cookie part of a chocolate part and a cookie part was 45%. The results are shown in Table-1.

[Example 9]
In the trial production method of Example 1, the cellulose composite was manufactured by Asahi Kasei Chemicals Co., Ltd., trade name Theolas RC-N81 (composition: crystalline cellulose / karaya gum / dextrin = 80.0 mass% / 10.0 mass% / 10.0). The composite food was similarly produced and evaluated in the same manner except that the blending amount was changed to 2.0 mass% and the dark chocolate was changed to 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 10]
In the trial production method of Example 1, the cellulose composite was manufactured by Asahi Kasei Chemicals Corporation, trade name Theolas DX-2 (composition: crystalline cellulose / karaya gum / dextrin = 36.0 mass%).
/4.5% by mass / 59.5% by mass), except that the blending amount was 2.0% by mass and the dark chocolate was 339 g, a composite food was produced in the same manner and evaluated in the same manner. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 11]
In the trial production method of Example 1, the cellulose composite was manufactured by Asahi Kasei Chemicals Corporation, trade name Theolas DX-3 (composition: crystalline cellulose / xanthan gum / dextrin / processed starch = 33.8% by mass / 2.2% by mass / 46.0% by mass / 18.0% by mass), except that the blending amount was set to 2.0% by mass and dark chocolate was changed to 339 g, and a composite food was similarly produced and evaluated in the same manner. The water content of the hydrated chocolate composition in the obtained composite food is 1
The amount was 8.2 parts by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. Table of results-
It is shown in 1.

[Example 12]
In the prototype method of Example 1, the cellulose composite was manufactured by Asahi Kasei Chemicals Corporation, trade name Theolas DF-17 (composition: crystalline cellulose / digestible dextrin / gellan gum = 6).
5.0% by mass / 34.2% by mass / 0.8% by mass), except that the blending amount is 2.0% by mass and dark chocolate is 339 g. Evaluation was performed. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass.
The density of the cookie was 0.70 g / cm ³ . Moreover, the contact area of the surface area of the cookie part of a chocolate part and a cookie part was 45%. The results are shown in Table-1.

[Example 13]
In the trial production method of Example 1, the cellulose composite was manufactured by Asahi Kasei Chemicals Corporation, trade name Theolas SC-900 (composition: crystalline cellulose / sodium carboxymethylcellulose / xanthan gum / dextrin / edible oil / fat = 73.0 mass% / 5. 0% by mass / 2.8% by mass / 19.0% by mass / 0.2% by mass), except that the blending amount is 2.0% by mass and the dark chocolate is 339 g. The same evaluation was made. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 14]
In the prototype method of Example 1, the cellulose composite was changed to Asahi Kasei Chemicals Co., Ltd., trade name Theolas ST-100 (composition: crystalline cellulose = 100.0 mass%, L / D = 2.2), and blended A composite food was similarly produced and evaluated in the same manner except that the amount was 2.0% by mass and the dark chocolate was 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 15]
In the trial production method of Example 1, the cellulose composite was changed to Asahi Kasei Chemicals Co., Ltd., trade name Theolas FD-101 (composition: crystalline cellulose = 100.0 mass%, L / D = 1.8) and blended A composite food was similarly produced and evaluated in the same manner except that the amount was 2.0% by mass and the dark chocolate was 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 16]
In the trial production method of Example 1, the cellulose composite was manufactured by Sanki Co., Ltd., trade name VITACE.
LWF600 (composition: powdered cellulose = 97.0 mass%, L / D = 4.2),
A composite food was produced in the same manner except that the blending amount was 2.0% by mass and dark chocolate was changed to 339 g. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 17]
In the trial production method of Example 1, the composite food was produced in the same manner except that the blending amount of the cellulose composite was 2.0% by mass, the dark chocolate was 30 g, the fresh cream was 260 g, and the liqueur was 200 g. Went. The moisture of the hydrated chocolate composition in the obtained composite food was 71.2% by mass. The density of the cookie was 0.70 g / cm ³ .
The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 18]
In the trial production method of Example 1, a composite food was produced in the same manner, except that the blending amount of the cellulose composite was 2.0% by mass, dark chocolate was 200 g, fresh cream was 150 g, and liqueur was 140 g, and evaluation was similarly made. Went. The moisture of the hydrated chocolate composition in the obtained composite food was 46.0% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 19]
In the trial production method of Example 1, the composite food was produced in the same manner except that the blending amount of the cellulose composite was 2.0% by mass, 250 g of dark chocolate, 150 g of fresh cream, and 90 g of liqueur. Went. The moisture of the hydrated chocolate composition in the obtained composite food was 36.0% by mass. The results are shown in Table-1. Cookie density is 0.70
g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part.

[Example 20]
In the trial production method of Example 1, the composite food is similarly produced except that the blending amount of the cellulose composite is 2.0% by mass, the dark chocolate is 480 g, the fresh cream is 10 g, and other ingredients are not blended. The same evaluation was made. The water content of the hydrated chocolate composition in the obtained composite food was 1.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part is 45% of the surface area of the cookie part.
%Met. The results are shown in Table-1.

[Example 21]
In the trial production method of Example 1, a composite food was similarly produced except that the blending amount of the cellulose composite was 2.0% by mass and the dark chocolate was 339 g. Thereafter, not only the top surface of the cookie but also the side surface of the cookie and The coating was applied to a part of the lower portion, and the other portions were evaluated in the same manner. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate portion and the cookie portion was 75% of the surface area of the cookie portion. The results are shown in Table-1.

[Example 22]
In the trial production method of Example 1, except that the blending amount of the cellulose composite was 2.0 mass%, dark chocolate was 339 g, soft flour was 1372 g, and baking powder was 28 g,
Similarly, a composite food was made as a prototype, and other evaluations were performed in the same manner. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. Cookie density is 0.55g /
cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 23]
In the trial production method of Example 1, except that the blending amount of the cellulose composite was 2.0 mass%, dark chocolate was 339 g, soft flour was 1344 g, and baking powder was 56 g,
Similarly, a composite food was made as a prototype, and other evaluations were performed in the same manner. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. Cookie density is 0.32g /
cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 24]
In the prototype method of Example 1, except that the blending amount of the cellulose composite was 2.0 mass%, dark chocolate was 339 g, soft flour was 1316 g, and baking powder was 84 g.
Similarly, a composite food was made as a prototype, and other evaluations were performed in the same manner. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. Cookie density is 0.18g /
cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-1.

[Example 25]
In the above bread (butter roll) prototype method, 280 g of strong flour, 5 g of dry yeast, 40 g of sugar, 25 g of whole egg, 5 g of salt, 30 g of butter, 100 c of milk at room temperature
c, 60 cc of water was charged and a prototype was made.

On the other hand, in the trial production method of the above chocolate composition, dark chocolate is changed to 339.0.
g, 150 g of fresh cream, 1 g of liqueur, cellulose composite (Asahi Kasei Chemicals (
Co., Ltd., trade name Theolas RC-N30, composition: crystalline cellulose / xanthan gum / dextrin = 75.0 mass% / 5.0 mass% / 20.0 mass%) with respect to the total charged amount of 500 g, 2.0% A hydrated chocolate composition was formulated and formulated. The prototype water-containing chocolate composition was applied to the upper surface of the bread so as to have a thickness of about 2 mm and cooled overnight in a refrigerator at 5 ° C. to obtain a composite food. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the bread was 0.20 g / cm ³ . The contact area between the chocolate portion and the bread portion (the flour-containing food portion) was 50% of the surface area of the bread portion. Said evaluation was performed about the obtained composite food. The results are shown in Table-1.

[Comparative Example 1]
In the trial production method of Example 1, a composite food was produced in the same manner except that the blending amount of the cellulose composite was 0.05% by mass and 348.75 g of dark chocolate, and evaluation was performed in the same manner. The water content of the hydrated chocolate composition in the chocolate portion of the obtained composite food is 18.
It was 2 mass%. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-2.

[Comparative Example 2]
In the trial production method of Example 1, a composite food was produced in the same manner and evaluated in the same manner except that the blending amount of the cellulose composite was 10.5 mass% and dark chocolate was 296.5 g.
The moisture content of the hydrated chocolate composition in the chocolate portion of the obtained composite food is 18.2.
It was mass%. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-2.

[Comparative Example 3]
In the trial production method of Example 1, the composite food was produced in the same manner except that the blending amount of the cellulose composite was 2.0% by mass, the dark chocolate was 30 g, the fresh cream was 200 g, and the liqueur was 260 g. Went. The water content of the water-containing chocolate composition in the obtained composite food was 76.0% by mass. The density of the cookie was 0.70 g / cm ³ .
The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-2.

[Comparative Example 4]
In the trial production method of Example 1, the composite food is similarly produced except that the blending amount of the cellulose composite is 2.0% by mass, the dark chocolate is 485 g, the fresh cream is 5 g, and other ingredients are not blended. The same evaluation was made. The water content of the hydrated chocolate composition in the obtained composite food was 0.6% by mass. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part is 45% of the surface area of the cookie part.
Met. The results are shown in Table-2.

[Comparative Example 5]
In the prototype method of Example 1, the cellulose composite was not blended, and dark chocolate 3
A composite food was prepared in the same manner except that the weight was 49 g, and was similarly evaluated. The water content of the hydrated chocolate composition in the chocolate portion of the obtained composite food was 18.2% by mass.
The density of the cookie was 0.70 g / cm ³ . Moreover, the contact area of the surface area of the cookie part of a chocolate part and a cookie part was 45%. The results are shown in Table-2.

[Comparative Example 6]
In the prototype method of Example 1, the cellulose composite was not blended, and dark chocolate 3
A composite food was produced in the same manner except that 39 g, 1316 g of weak flour, and 84 g of baking powder were used, and evaluation was performed in the same manner except that. The moisture of the hydrated chocolate composition in the obtained composite food was 18.2% by mass. The density of the cookie was 0.18 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-2.

[Comparative Example 7]
In the trial production method of Example 1, the cellulose composite was changed to Asahi Kasei Chemicals Co., Ltd., trade name Theolas FD-101 (composition: crystalline cellulose = 100.0 mass%, L / D = 1.8) and blended The amount was 2.0% by mass, dark chocolate was 290 g, fresh cream was changed to fresh cream powder, and OSO (O: olein newly obtained by the method described in Example 1 of JP 2002-65162 A Acid, S: stearic acid) containing 50 wt.
In addition to the above, except that liqueur was not added, a composite food was similarly produced and evaluated in the same manner. The water content of the hydrated chocolate composition in the chocolate portion of the obtained composite food is 0.
It was mass%. The density of the cookie was 0.70 g / cm ³ . The contact area between the chocolate part and the cookie part was 45% of the surface area of the cookie part. The results are shown in Table-2.

[Comparative Example 8]
In the trial production method of Example 25, a composite food was produced in the same manner except that the cellulose composite was not blended and 349 g of dark chocolate was used. The water content of the hydrated chocolate composition in the chocolate portion of the obtained composite food was 18.2% by mass. The density of the bread was 0.20 g / cm ³ . The contact area between the chocolate portion and the bread portion was 45% of the surface area of the bread portion. The results are shown in Table-2.

  The present invention can be used for composite foods in the food industry.

Claims (6)

A composite food comprising a chocolate portion and a flour-containing food portion,
The chocolate portion is composed of a water-containing chocolate composition containing an oil-and-fat processed food and cellulose,
The processed oil / fat food contains 1% by mass or more of cocoa butter or a total of 1% by mass or more of cocoa butter and its substitute fats and oils,
The water-containing chocolate composition contains 1 to 75% by weight of water and 0.1 to 10% by weight of cellulose,
The flour-containing food part consists of a fired product obtained by firing a dough containing 10% by weight or more of flour,
A composite food in which the contact area between the chocolate portion and the flour-containing food portion is 1% or more with respect to the surface area of the flour-containing food portion. The composite food according to claim 1, wherein the cellulose is crystalline cellulose having a particle L / D of 2.0 or more. The composite food according to claim 1, wherein the cellulose is a cellulose composite composed of crystalline cellulose and a hydrophilic gum.   The composite food according to claim 3, wherein the hydrophilic gum is xanthan gum. The density of the said flour-containing food part is 0.1-1.0 g / cm < ³ >, The composite food in any one of Claims 1-4. The composite food according to claim 1, wherein a moisture content of the flour-containing food part is 10% by mass or less.