JP2022191595A - Oleaginous food - Google Patents

Abstract

To provide an oleaginous food, which has favorable melt-in-the-mouth and heat resistance, and a production method of the oleaginous food.SOLUTION: An oleaginous food has a continuous phase consisting of oil and fat that contains powdered oil and fat with a melting point equal to or more than 55°C, and food material in the form of powder (powdered food material) is contained as dispersed in the oil and fat of the oleaginous food. The average particle size of the powdered oil and fat with a melting point equal to or more than 55°C is equal to or less than 50 μm. Solid fat content (SFC) of the oil and fat that remains after removing the powdered oil and fat with a melting point equal to or more than 55°C from the oil and fat containing the powdered oil and fat with a melting point equal to or more than 55°C is 15-45% at 10°C, 5-30% at 20°C and 0-25% at 30°C.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oily food in which a powdered food material is dispersed in oil.

Examples of oil-based foods in which fats and oils form a continuous phase include chocolate, sugar cream, and butter cream. For example, sugar cream has a structure in which powdered sugar is uniformly mixed with fat. Plastic fat such as margarine or shortening produced by rapid cooling and kneading is used in order to uniformly mix powdered sugar with fat. A strong stirring force such as a whipper is required to mix the plastic oil and the powdered sugar.

In addition, if the fat contains liquid oil that is liquid at the ambient temperature, the heat resistance is lowered. As a result, the problem of liquid oil oozing out from oily foods sometimes occurs. Therefore, in order to improve the heat resistance of oil-based foods, oils and fats with a high melting point such as extremely hardened oils are often blended with the raw oils and fats (for example, Patent Document 1). However, the use of extremely hydrogenated oil makes the mouthfeel worse.

JP-A-62-22547

Therefore, it has been desired to develop an oil-based food that can be produced by a simple method and has good melt-in-your-mouth and heat resistance properties.

An object of the present invention is to provide an oily food having good meltability in the mouth and heat resistance. Another object of the present invention is to provide a method for producing the oily food.

The present inventors have made intensive studies in order to achieve the above objects. Then, by dispersing the oil powder having a specific melting point in the melted oil in advance or by dispersing it at the same time as the powdered food material, the oily food having heat resistance while suppressing the melt-in-the-mouth deterioration due to the oil powder. found that it can be produced. This completes the present invention. That is, the present invention can include the following aspects.

[1] An oil-based food containing a fat powder having a melting point of 55 ° C. or higher and having a continuous phase of fat,
The oil-based food, wherein a powdered food material (powder food material) is dispersed in the oil.
[2] The oil-based food according to [1], wherein the oil powder having a melting point of 55°C or higher has an average particle size of 50 µm or less.
[3] The portion of the fat containing the powdered oil having a melting point of 55°C or higher, excluding the powdered oil having a melting point of 55°C or higher, is 15 to 45% at 10°C and 5 to 30% at 20°C. , the oily food of [1] or [2], having a solid fat content (SFC) of 0-25% at 30°C.
[4] The oil-based food according to any one of [1] to [3], wherein the powdered food material is a powdered food material containing oil (oil-containing powdered food material).
[5] The oily food according to any one of [1] to [4], wherein the powdered food material contains cheese powder and/or whole milk powder.
[6] The oil-based food according to any one of [1] to [5], wherein the powdered food material is a powdered food material that has been mechanically sheared.
[7] A method for producing an oily food according to any one of [1] to [6],
At the same time as mixing and dispersing an oil powder having a melting point of 55° C. or higher with a fluid oil at a temperature lower than the melting point of the oil powder having a melting point of 55° C. or higher, or after mixing and dispersing, the powdered food material is mixed and dispersed. The method for producing the oily food.
[8] The method for producing an oil-based food according to [7], wherein the water-containing material is dispersed simultaneously with or after mixing and dispersing the powdered food material.

ADVANTAGE OF THE INVENTION According to this invention, the oil-based foodstuff which has favorable melt-in-the-mouth and heat resistance can be provided. Moreover, the manufacturing method of the said oil-based food can be provided.

1 is a DSC chart showing changes in endothermic amount when fat powder A is heated at a rate of temperature increase of 2° C./min.

The oil-based food of the present invention is an oil-based food having a continuous phase of oil and fat containing oil and fat powder having a melting point of 55 ° C. or higher, in which a powdered food material (powder food material) is dispersed in the oil and fat. It is an oily food contained in. Hereinafter, the oil-based food of the present invention will be described in order.

<Oil powder>
The oil-based food of the present invention has a continuous phase of oil containing powdered oil having a melting point of 55° C. or higher. Fats and oils that are raw materials for the oil and fat powder having a melting point of 55° C. or higher are not particularly limited as long as they are edible oils and fats. For example, palm stearin, extremely hardened palm oil, extremely hardened rapeseed oil, extremely hardened high erucic acid rapeseed oil, extremely hardened soybean oil, extremely hardened sunflower, in which 80% by mass or more of fatty acids constituting fats and oils are composed of saturated fatty acids with 16 or more carbon atoms. oil, extremely hardened safflower oil, and the like. These fats and oils may be used singly or in combination of two or more. The melting point of the fat powder is preferably 58°C or higher, more preferably 61°C or higher. The upper limit of the melting point of the fat powder is not particularly limited. However, the melting point of the fat powder is preferably 90°C or lower, more preferably 80°C or lower, and even more preferably 75°C or lower. When the melting point of the fat and oil powder is within the above range, the temperature of the fluid fat and oil that disperses the fat and oil powder having a melting point of 55° C. or higher and the powdered food material can be maintained at a high temperature, so that the powdered food material can be easily dispersed.

The melting point of the fat powder is the temperature at which the endotherm is lost when the fat powder is heated at a temperature elevation rate of 1 to 5° C. (preferably 2° C.)/minute in DSC (differential scanning calorimeter) measurement. More specifically, as shown in FIG. 1, it can be determined as the temperature at the intersection of the baseline where the endotherm is completely eliminated by heating and the rising line returning from the last endotherm to the baseline.

The fat powder preferably has an average particle size of 50 μm or less. The average particle size of the oil powder is more preferably 1 to 50 μm, still more preferably 3 to 30 μm, and even more preferably 5 to 25 μm. The average particle diameter (also referred to as the average particle diameter or effective diameter) is determined by wet measurement using a particle size distribution analyzer (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.) based on the laser diffraction scattering method (ISO133201, ISO9276-1). Measured value (d50). The effective diameter means the spherical particle size when the measured diffraction pattern of the oil powder (fat crystal) to be measured matches the theoretical diffraction pattern obtained by assuming a spherical shape. In this way, in the case of the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape with the actually measured diffraction pattern. Even a spherical shape can be measured by the same principle. When the average particle diameter of the oil powder having a melting point of 55°C or higher is within the above range, the oil-based food will have good meltability in the mouth.

The fat powder may be formulated with other ingredients such as antioxidants, emulsifiers, flavorings, skim milk powder, whole milk powder, cocoa powder, sugar, dextrin, sodium caseinate and the like. The amount of these other ingredients can be arbitrarily set as long as the effects of the present invention are not impaired. For example, when the total mass of the oil powder is 100 parts by mass, the other components are preferably 0 to 60 parts by mass, more preferably 0 to 35 parts by mass, and still more preferably 0 to 10 parts by mass. Yes, more preferably 0 to 5 parts by mass, most preferably 0 to 2 parts by mass. The net content of the oil powder in the oily food is preferably 0.5 to 11% by mass, more preferably 1 to 10% by mass, and still more preferably 2 to 9% by mass.

As one of the preferable aspects of the said oil-and-fat powder, the particle|grains of the said oil-and-fat powder are plate-shaped. Here, the aspect ratio B can be used to determine whether the particles of the oil powder are plate-shaped. The aspect ratio B referred to here is a value obtained by dividing the major axis of the particle by the thickness, and is defined as major axis/thickness. That is, when the particles are spherical, the aspect ratio B is 1, and the aspect ratio B increases as the degree of flattening increases. The length and thickness of particles can be measured, for example, as follows. The size of the major axis can be obtained mainly based on the laser diffraction scattering method described above. In this case, the average particle size is usually used as the size of the major axis. Particle thickness can be measured, for example, from scanning electron microscope (SEM) photographs. First, a plurality of particles are photographed with a scanning electron microscope. From the observation image, 50 particles are arbitrarily selected and the dimension in the thickness direction is measured. The average thickness is obtained by accumulating all the thicknesses and dividing them by the number of pieces. Then, the average particle diameter with respect to the average thickness is defined as the average aspect ratio of the powder aggregate (fat and oil powder), and the aspect ratio B is defined as the average aspect ratio. Here, the particle shape of the oil powder having a melting point of 55 ° C. or higher in the present invention has an aspect ratio B of preferably 2.5 or more, more preferably 2.5 to 100, and still more preferably 3 to 100. 50, more preferably 3-20, most preferably 3-15. When the aspect ratio B of the fat and oil powder is within the above range, an oil-based food having a good texture can be obtained even if the cooling performed arbitrarily after dispersing the powdered food material is slow cooling.

As one of the preferable aspects of the above oil powder, the crystal form of the oil powder (oil crystal) is β type. β-type is one of the crystal polymorphs of fats and oils. Some fat crystals have the same composition but different sublattice structures (crystal structures), which are called polymorphs. Typically, there are hexagonal type, orthorhombic perpendicular type and triclinic parallel type, which are called α-type, β'-type and β-type, respectively. Here, the crystal form of the fat crystal is β-type preferably means that the fat crystal has a diffraction peak near 4.5 to 4.7 Å, preferably near 4.6 Å in X-ray diffraction measurement. and especially when there is no diffraction peak near 4.2 Å. More specifically, in the X-ray diffraction measurement, the peak intensity (G) at 2θ = 19° (4.6 Å), which is the characteristic peak of the β-type, and the peak intensity (G) at 2θ = 21° (4.6 Å), which is the characteristic peak of the α-type, .2 Å) peak intensity (G′) ratio: G/(G+G′) can be calculated as an index representing the abundance of β-type crystals. In the present invention, the peak intensity ratio is preferably 1. However, the lower limit of the peak intensity ratio is, for example, 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, even more preferably 0.75 or more, and most preferably should be 0.8 or more. If the peak intensity ratio is 0.4 or more, it can be considered that more than 50% by mass of the fat crystals are β-type. The upper limit of the peak intensity ratio is preferably 1, but 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less, etc. It doesn't matter if it is. The peak intensity ratio may be any one of the above lower limit and upper limit, or any combination thereof. When the crystal form of the oil powder having a melting point of 55 ° C. or higher is β type (the peak intensity ratio is within the above range), even if the cooling performed arbitrarily after dispersing the powdered food material is slow cooling, a good structure is obtained. An oily food having

As one of preferred embodiments of the above oil powder, the loose bulk density is preferably 0.05 to 0.6 g/cm ³ , more preferably 0.1 to 0.4 g/cm ³ , Even more preferably 0.1 to 0.3 g/cm ³ . The above-mentioned loose bulk density in the present invention is the packing density in a state where the powder is naturally dropped. The loose bulk density (g/cm ³ ) can be measured, for example, with a powder tester (model PT-X) manufactured by Hosokawa Micron Corporation. Specifically, a powder tester is charged with a sample, the upper chute charged with the sample is vibrated, and the sample is naturally dropped into a lower measuring cup. Scrape off the swelling sample from the measurement cup, weigh the mass (Ag) of the sample for the internal volume (100 cm ³ ) of the receiver, and obtain the loosened bulk density from the following formula.
Loose bulk density (g/cm ³ ) = A (g)/100 (cm ³ )
The loose bulk density can also be measured using a graduated cylinder. For example, a graduated cylinder having an inner diameter of 15 mm and a capacity of 25 mL is loosely filled by dropping an appropriate amount of the oil powder from about 2 cm above the upper opening end of the graduated cylinder. Then, the loose bulk density is obtained by measuring the filled mass (g) and reading the volume (mL), and calculating the mass (g) of the oil powder per 1 mL.

<Method for producing oil powder>
The method for preparing the above oil powder is not particularly limited. Conventionally known methods such as freeze pulverization, extrusion granulation, spray cooling granulation, etc. may be applied so as to obtain a fat powder having a melting point of 55° C. or higher. However, as one of preferred embodiments for obtaining a fat powder having a melting point of 55° C. or higher, one or more fatty acid residues X having x carbon atoms at the 1- to 3-positions of glycerol are used as raw fats and oils for the fat powder. XXX-type triacylglycerol, wherein the carbon number x is an integer selected from 16 to 22, and an embodiment using oils and fats.

The XXX-type triacylglycerol contained in the raw material fat of the fat powder is a triacylglycerol having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerol, and each fatty acid residue X is the same. . Here, the number of carbon atoms x is preferably an integer selected from 16-22, more preferably an integer selected from 16-20, and still more preferably an integer selected from 16-18. Fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific fatty acid residues X include, for example, residues such as palmitic acid, stearic acid, arachidic acid, and behenic acid. However, it is not limited to this. Fatty acid residues X are more preferably palmitic acid, stearic acid and arachidic acid, still more preferably palmitic acid and stearic acid. The content of the XXX-type triacylglycerol contained in the raw fat of the fat powder having a melting point of 55 ° C. or higher is, for example, 50 mass% or more, preferably 60 mass%, when the total mass of the fat is 100 mass%. Above, the lower limit is more preferably 70% by mass or more, more preferably 75% by mass or more, and the upper limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. XXX-type triacylglycerols may be used in one or more types, preferably in one or two types, and more preferably in one type. When there are two or more types of XXX-type triacylglycerols, the total value is the content of XXX-type triacylglycerols.

The raw fats and oils for the above fat powder may contain triacylglycerols other than the above XXX-type triacylglycerols. Other triacylglycerols may be multiple types of triacylglycerols, and may be synthetic oils or natural oils. Examples of natural fats and oils include palm oil, cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the raw material fat of the fat powder is 100% by mass, triacylglycerols other than the XXX-type triacylglycerol may be contained in an amount of 1% by mass or more, for example, about 5 to 50% by mass. . The content of other triacylglycerols is, for example, preferably 0 to 30% by mass, more preferably 0 to 18% by mass, still more preferably 0 to 15% by mass, and even more preferably 0 to 8% by mass.

The above-described raw fats and oils for the fat and oil powders containing XXX-type triacylglycerol are melted, kept at a specific cooling temperature, and cooled and solidified to obtain special processing means such as spraying and mechanical pulverization with a pulverizer such as a mill. Powdered oil crystals (oil powder) can be obtained without removing the . More specifically, (a) a raw fat containing XXX-type triacylglycerol is prepared, and optionally in step (b), the raw fat in step (a) is heated to convert the triacylglycerol contained in the raw fat is melted to obtain the raw material fat in a molten state, and (d) the raw material fat in the molten state is cooled and solidified to obtain a powdery fat crystal containing β-type fat crystals and having a plate-like particle shape. (fat powder) is obtained.

The cooling in the step (d) is performed, for example, by cooling the raw material fat in a molten state to a temperature lower than the melting point of the β-type crystal of the raw material fat, and using the following formula:
Cooling temperature (°C) = carbon number x x 6.6 - 68
is performed at a temperature equal to or higher than the cooling temperature obtained from By cooling in such a temperature range, fine β-type oil crystals are formed, so that a powder of oil crystals (oil powder) can be easily obtained.

Also, between the steps (b) and (d), an optional step for promoting powder formation of oil crystals as step (c), such as (c1) seeding step, (c2) tempering step, and / or (c3) A preliminary cooling step may be included. Further, the fat crystal powder obtained in the step (d) may be obtained by the step (e) of pulverizing the solid obtained after cooling in the step (d) to obtain powdery fat crystals. In step (e), the solid obtained after cooling is subjected to a known pulverization means such as a hammer mill and a cutter mill to produce powdery fat crystals (oil powder) having an average particle size of 50 μm or less. You can also In the above step, the raw fat for the fat powder having XXX-type triacylglycerol is in the state of a fat composition containing 0 to 15% by mass (preferably 0 to 2% by mass) of other components other than the fats and oils described above. It may be subjected to steps (a) to (e), or after being made into β-type fat crystal powder, it may be mixed with other components other than the fats and oils already described.

The fat and oil powder having a melting point of 55 or more and an average particle size of 50 μm or less and having XXX-type triacylglycerol obtained as described above preferably has an aspect ratio B of 2. It has a plate-like shape of 5 or more, the crystal form of fat crystals is β-type, and the loose bulk density is 0.05 to 0.4 g/cm ³ .

<Fats containing oil powder having a melting point of 55 ° C. or higher>
In the oil-based food of the present invention, the fat powder having a melting point of 55°C or higher is dispersed in fat having a melting point lower than that of the fat powder. The oil (for dispersing) containing the oil powder having a melting point of 55° C. or higher is not particularly limited as long as it is an edible oil (edible oil) having a lower melting point than the oil powder. Edible oils and fats may be appropriately purified so as to be suitable for eating. Specific examples of edible fats and oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, palm oil, fractionated palm oil (palm olein, palm super olein, palm medium melting point part , palm stearin, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe butter, cocoa butter, coconut oil, palm kernel oil, lard, beef tallow, and milk fat, and their processed fats (mixed, oils and fats that have undergone one or more processing treatments such as hydrogenation, transesterification, fractionation, and the like. These edible fats and oils may be used singly or in combination of two or more. However, the fat containing the fat powder having a melting point of 55° C. or higher preferably contains one or more selected from palm fat, laurin fat, and transesterified fat containing lauric acid as a constituent fatty acid. The content of one or more fats selected from palm-based fats, laurin-based fats, and transesterified fats containing lauric acid as a constituent fatty acid in the fats and oils containing fat powder having a melting point of 55° C. or higher is preferably 20. It is up to 100% by mass, more preferably 30 to 85% by mass, and still more preferably 35 to 75% by mass.

The above palm-based fats and oils may be palm oil, palm oil fractionated oils, and processed fats thereof (those subjected to one or more of hardening, transesterification, and fractionation). Specifically, palm-based oils and fats include palm olein and palm stearin, which are first-stage fractionated oils of palm oil, palm olein (palm super olein) and palm mid-fractions, which are two-stage fractionated oils of palm olein, and palm stearin. Palm olein (soft palm) and palm stearin (hard stearin), which are two-stage fractionated oils, and the like.

The above-described lauric fat is fat in which the content of lauric acid in the total amount of fatty acids constituting the fat is 30% by mass or more. That is, examples of lauric oils and fats include coconut oil, palm kernel oil, babassu oil, and processed oils and fats thereof (those subjected to one or more treatments of hardening, transesterification, and fractionation).

The transesterified fat containing lauric acid as a constituent fatty acid is a transesterified fat containing less than 30% by mass of lauric acid as a constituent fatty acid. A transesterified fat containing 30% by mass or more of lauric acid as a constituent fatty acid corresponds to the above lauric fat. The lauric acid content of the transesterified oil containing lauric acid as a constituent fatty acid is preferably from 1 to less than 30% by mass, more preferably from 10 to less than 30% by mass, and still more preferably from 15 to less than 30% by mass. be. A transesterified fat containing lauric acid as a constituent fatty acid is a mixed fat containing a lauric fat and a non-lauric fat in which 90% by mass or more of the total amount of fatty acids constituting the fat has 16 or more carbon atoms through a transesterification reaction. It may be a treated transesterified fat. The mixed fat contains lauric fat and non-lauric fat in a mass ratio of preferably 30:70 to 65:35, more preferably 35:65 to 57:43, more preferably is contained in a mass ratio of 38:62 to 52:48. Two or more types of laurin-based fats and oils may be contained in the mixed fat, and two or more types of non-laurin-based fats and oils may also be included. Non-lauric oils and fats include the above palm oils, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, shea butter, shea fractionated oil, monkey fat, and monkey fractionated oil. , illipe fat, cocoa butter, lard, beef tallow, etc., and these processed fats and oils (oils and fats that have undergone one or more processing treatments such as mixing, hydrogenation, transesterification, fractionation, etc.), and the like. be done.

The oil (for dispersing) containing the oil powder having a melting point of 55° C. or higher may contain a liquid oil. The liquid oil is, among the above non-lauric fats and oils, fats and oils in which the content of unsaturated fatty acids in the total amount of constituent fatty acids is 70% by mass or more. Examples of liquid oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, and the like. The content of the liquid oil in the oil (for dispersing) containing the oil powder having a melting point of 55 ° C. or higher is preferably 0 to 80% by mass, more preferably 15 to 70% by mass, and further It is preferably 25 to 65% by mass.

The oil (for dispersing) containing the oil powder having a melting point of 55°C or higher preferably has a melting point of 50°C or lower, more preferably 25 to 45°C, and even more preferably 30 to 40°C. In addition, the oil (for dispersing) containing oil powder having a melting point of 55 ° C. or higher is preferably 15 to 45% at 10 ° C., 5 to 30% at 20 ° C., 0 to 25% at 30 ° C., more preferably is 20-40% at 10°C, 5-25% at 20°C, 0-22% at 30°C, more preferably 20-37% at 10°C, 5-23% at 20°C, and 0-20% at 30°C. %, solid fat content (SFC). When melting in the mouth is emphasized, it may be 20 to 45% at 10°C, 5 to 15% at 20°C, and 0 to 7% at 30°C. The oil-based food of the present invention has good dispersibility of the powdered food material and good heat resistance even when a soft oil having a melting point and SFC within the above range is used as a continuous phase. In addition, the melting point of (for dispersing) fat containing fat powder having a melting point of 55 ° C. or higher can be measured by DSC, for example, by solidifying fat on ice from a melted state and measuring the same as fat powder. Further, the solid fat content (SFC) can be measured according to 2.2.9-2003 solid fat content (NMR method) of "Standard Fat Analysis Test Method" edited by Japan Oil Chemistry Society.

<Powder food material>
The oil-based food of the present invention contains a powdered food material (powder food material) dispersed in fat containing oil powder having a melting point of 55° C. or higher. The powdered food material is not particularly limited as long as it is an edible powder that does not dissolve in fats and oils. Here, the powder that does not dissolve in fats and oils is, for example, 2 parts by mass of the powder is dispersed in 100 parts by mass of transparent fat (e.g., salad oil) at room temperature (e.g., 25 ° C.), and heated as necessary (e.g., up to an upper limit of 100 ° C.). ), the oil does not become transparent. The powdered food material may contain oils and fats as part of its components (even if it is an oil-containing powdered food material). Fats and oils contained in powdered food materials are treated as powdered food materials (included in powdered food materials) for the sake of convenience. Examples of powdered food materials include various sugar powders such as powdered sugar, dextrin, and caramel powder, various seasoning powders such as salt powder and powdered soy sauce, and various milks such as whole milk powder, skim milk powder, whey powder, and cheese powder. Product powder, various processed fruit powders such as lemon powder, strawberry powder, various processed vegetable powders, various spice powders such as red pepper powder, ginger powder, various herb powders, egg yolk powder, cocoa powder, soybean powder, soybean protein powder, matcha powder , coffee powder, and the like. The water content (water content) of the powdered food material is preferably 10% by mass or less, more preferably 0 to 7% by mass. Two or more kinds of powdered food materials may be used in combination.

The particle size of the powdered food material is not particularly limited as long as it is powdery. However, the particle size of the powdered food material is preferably a 4.76 mm (ASTM 4 mesh, Tyler 4 mesh) sieve, more preferably a 2 mm (ASTM 10 mesh, Tyler 9 mesh) sieve. More preferably, it has a particle size under a sieve with an opening of 1 mm (ASTM 18 mesh, Tyler 16 mesh), and even more preferably has a particle size under a sieve with an opening of 0.59 mm (ASTM 45 mesh, Tyler 42). For the sieve opening, JIS Z8801-1 may be applied, but a corresponding ASTM or Tyler sieve may be used. Differences between sieves according to standards are extremely small and do not affect the present invention. Here, the X mm sieve size means that 80% or more of the powdered food material passes through a sieve with an X mm mesh size.

When the powdery food material contained in the oily food of the present invention contains an oil-containing powdery food material, the oil-containing powdery food material is preferably in a state of being processed by mechanical shearing. Mechanical shearing may be performed by known atomization equipment such as, for example, roll refiners, ball mills, bead mills, and the like. An oil-containing powdered food material processed by mechanical shearing, for example, is easier to disperse, resulting in a smoother texture of the oily food compared to an oil-containing powdered food material produced only by spray cooling. The content of fats and oils contained in the oil-containing powdered food material is preferably 10 to 80% by mass, more preferably 15 to 70% by mass, and still more preferably 20 to 60% by mass. The water content (water content) of the oil-containing powdered food material is preferably 10% by mass or less, more preferably 0 to 7% by mass, and still more preferably 0.5 to 5% by mass. Examples of oil-containing powdered food materials include various cheese powders, whole milk powder, cocoa powder, cacao mass, soybean milk powder, and the like. The oil-containing powdered food material preferably includes cheese powder and/or whole milk powder.

<Method for producing oily food>
According to one aspect of the present invention, a method for producing an oily food comprises a step of dispersing an oil powder having a melting point of 55°C or higher in a fluid oil for dispersing the oil powder having a melting point of 55°C or higher. have. The temperature of the fluid fat is not particularly limited as long as it is lower than the melting point of the fat powder, which has a melting point of 55°C or higher. However, based on the melting point (°C) of the oil powder, it is preferably -35°C to -5°C, more preferably -30°C to -10°C, and still more preferably -25°C to -15°C. For example, when the melting point of the fat powder is 65°C, the temperature of the fluid fat is preferably maintained at 30°C to 60°C. In addition, the fluid state is a state in which the oil flows at an inclination angle of about 30°. Fluid fats and oils are preferably melted. The melt state is a state in which fats and oils are in a clear state. Finally, the content of the oil (for dispersing) containing the oil powder having a melting point of 55 ° C. or higher in the oily food is preferably 20 to 70% by mass, more preferably 25 to 65% by mass. and more preferably 30 to 60% by mass. Then, the fat powder is added and dispersed in a net amount of preferably 1 to 30 parts by mass, more preferably 3 to 25 parts by mass, and even more preferably 5 to 20 parts by mass with respect to 100 parts by mass of fluid oil. . When the amount of the oil powder dispersed in the fluid oil is within the above range, the powdered food material dispersed simultaneously with the oil powder or in a subsequent process can be easily dispersed uniformly.

According to one aspect of the present invention, a method for producing an oil-based food includes a step of dispersing the powdered food material at the same time as or after dispersing the oil powder in the fluid oil. The content of the powdered food material in the oily food is preferably 1-75% by mass, more preferably 2-65% by mass, and still more preferably 3-60% by mass. In oily foods with a high non-oil solid content, the content of the powdered food material is preferably 30 to 75% by mass, more preferably 34 to 65% by mass, and still more preferably 36 to 60% by mass. . When the content of the powdered food material in the oily food is about the above range, the powdered food material can be more uniformly dispersed in the fluid fats and oils. As described above, the oily food of the present invention is prepared so that the oil forms a continuous phase. This embodiment can be suitably applied particularly when the content of fats and oils for dispersing the fat powder having a melting point of 55° C. or higher in the oily food is 38% by mass or more as a guideline.

According to yet another aspect of the present invention, a method for producing an oil-based food includes mixing a powdered food material with a part or all of oil for dispersing the oil powder having a melting point of 55° C. or higher, and adding fine particles such as a refiner. You may have the process of carrying out a shearing process with a softening apparatus. The mixture after the shearing treatment is mixed with the rest of the oil for dispersing the oil powder having a melting point of 55 ° C. or higher, and is preferably maintained at a temperature equal to or higher than the melting point of the oil (and lower than the melting point of the oil powder). Thus, the mixture may be made fluid. Thereafter, by adding and dispersing the oil powder to the fluid mixture, the dispersion of the powdered food material contained in the mixture can be stabilized. As described above, the oily food of the present invention is prepared so that the oil forms a continuous phase. This embodiment can be suitably applied particularly when the content of oil for dispersing the oil powder having a melting point of 55° C. or higher in the oily food is less than 38% by mass.

The dispersed mixture that has undergone the step of dispersing the powdered food material may be cooled to a temperature below the melting point of the fluid fat, if necessary. Cooling conditions are not particularly limited. However, when the oily food is solid, it may be allowed to stand and cool in a refrigerator set at a desired cooling temperature (for example, 5 to 25°C, more preferably 15 to 25°C). Also, when the oily food has plasticity, slow cooling may be used. As a specific example, the dispersed mixture that has undergone the process of dispersing the powdered food material is slowly stirred or not stirred, preferably about 5 to 30 ° C., more preferably about 10 to 25 ° C. A refrigerant ( For example, cooling with cooling water), or preferably standing to cool (air cooling) at a temperature of about 5 to 30 ° C., more preferably about 10 to 25 ° C., still more preferably about 15 to 20 ° C. to plasticize. (crystallization). The cooling time may preferably be 0.5 hours or longer, more preferably 3 hours or longer, still more preferably 12 hours or longer, and even more preferably 24 hours or longer. The upper limit of the cooling time is not particularly limited. However, the cooling time may be 300 hours or less, 100 hours or less or 50 hours or less. The lower and upper limits of the cooling time can be arbitrarily selected. The cooling rate is preferably about -0.01°C/min to -5°C/min, more preferably about -0.01°C/min to -3°C/min, and still more preferably -0.01°C/min. A slow cooling rate of about -1°C/min may be used. It is a secondary effect of the production method of the present invention that an oily food having good texture and plasticity can be obtained even with slow cooling.

The oil-based food of the present invention is generally an oil-based It may contain sub-materials used in foods. Such auxiliary materials include, for example, water and water-containing materials, various emulsifiers such as lecithin, glycerin fatty acid esters, sucrose fatty acid esters, various coloring agents such as β-carotene, caramel and monascus pigments, tocopherol, tea extract (catechin etc.), various antioxidants such as rutin, and the like. Two or more of these secondary materials may be used in combination. The content of the auxiliary material in the oily food is preferably 0 to 10% by mass, more preferably 0 to 5% by mass, and still more preferably 0 to 2% by mass.

According to one aspect of the present invention, in the method for producing an oil-based food, the secondary ingredients may be mixed at any timing as necessary. However, the auxiliary material is preferably pre-dissolved in the fluid fat or mixed with the fluid fat before or after dispersing the powdered food material.

According to one aspect of the present invention, in the method for producing an oily food, a small amount of water or a water-containing material that is a composition containing water is mixed and dispersed at the same time as or after mixing and dispersing the powdered food material. It may be mixed and dispersed. The water-containing material is preferably an aqueous solution of sugar or protein, more specifically liquid sugar, egg white liquid, and the like. The water-containing material is preferably contained in an oily food in an amount of about 0.1 to 2% by mass, more preferably about 0.2 to 1% by mass, as a net water equivalent. By mixing and dispersing the water-containing material, it is possible to obtain an oil-based food with better luster and an oil-based food with reduced stickiness to the hands.

The oil-based food of the present invention is not particularly limited as long as it contains a powdered food material (powder food material) dispersed in a continuous phase of fat containing oil powder having a melting point of 55 ° C. or higher. . However, preferred embodiments of the oily food include, for example, various chocolate-like solid oily foods such as chocolate flavor, cheese flavor and green tea flavor, and various spreads such as lemon flavor, garlic flavor and basil flavor. In particular, cheese-like solid foods and spreads are preferred. According to one aspect of the present invention, the water content (water content) contained in the oily food is preferably 10% by mass or less, more preferably 0 to 7% by mass, and still more preferably 0.5 to 5% by mass. % by mass. Further, according to one aspect of the present invention, the water activity of the oily food is preferably 0.5 or less, more preferably 0.2 to 0.4, and still more preferably 0.25 to 0.35. is. When the water content and/or water activity are in the above range, the liquid can be distributed at room temperature (about 25°C).

According to one aspect of the invention, the oily food is preferably a cheese-like food. The cheese-like food means all foods similar to cheese, such as natural cheese, processed cheese, cheese food, etc., which are processed by blending fats and oils, sugars, powdered milk, and the like. Cheese-like food preferably contains one or more selected from natural cheese, processed cheese, cheese food, preferably 5 to 55% by mass, more preferably 10 to 45% by mass, and still more preferably 15 to 40% by mass. . Here, the cheese conforms to the fair competition code regarding the labeling of cheese. The cheese is preferably powdered (cheese powder) and preferably sheared by a roll refiner or the like. The use of sheared cheese powder improves the dispersibility in fluid oils and fats and the flavor of cheese-like foods. In addition, the cheese-like food preferably contains 0 to 20% by mass, more preferably 2 to 16% by mass, more preferably 5 to 13% by mass of sugars (sucrose, lactose, fructose, glucose, etc.). , Preferably 0 to 20% by weight, more preferably 2 to 16% by weight, more preferably 5 to 13% by weight of milk powder (whole milk powder, skimmed milk powder, whey powder, buttermilk powder, etc.). Sugars and milk powder may be sheared by a roll refiner or the like. A cheese-like food product can be, for example, a cheese-like solid food product or a spread.

The invention will now be described in more detail with reference to examples. However, the present invention is by no means limited to these. Also. In the following, "%" indicates % by mass unless otherwise specified.

<Analysis method>
・Triacylglycerol composition gas chromatography analysis conditions
DB1-ht (0.32 mm x 0.1 µm x 5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370°C
Detector: 370°C
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200°C (0min hold) ~ (15°C/min) ~ 370°C (4min hold)
・X-ray diffraction measurement Using an X-ray diffractometer (Ultima IV manufactured by Rigaku Co., Ltd.), using CuKα (λ = 1.542 Å) as a radiation source, using a Cu filter, output 1.6 kW, operating angle 0.96 ~ Measurement was performed under conditions of 30.0° and a measurement speed of 2°/min. When this measurement showed only a peak around 4.6 Å and no peak around 4.1 to 4.2 Å, it was determined that all the fat components were β-type fats.
From the results of the X-ray diffraction measurement, the peak intensity (G) at 2θ = 19° (4.6 Å), which is the characteristic peak of the β-type, and the characteristic peak of the α-type, 2θ = 21° (4 The ratio of the peak intensity (G') at .2 Å): G/(G+G') is used as an index representing the abundance of β-type crystals.

- Melting point Using a DSC (DSC1 manufactured by Mettler-Toledo), a sample (ex. fat powder) was heated at a temperature rising rate of 2°C/min, and an endothermic curve was measured. The melting point was determined as the temperature at the intersection of the baseline where the endotherm was completely eliminated by heating and the rising line returning from the last endotherm to the baseline.
・ Loose bulk density The loose bulk density (g/cm ³ ) of the powdered oil and fat compositions obtained in Examples was measured by pouring powder into a graduated cylinder with an inner diameter of 15 mm and a capacity of 25 mL from about 2 cm above the upper opening end of the graduated cylinder. The oil and fat composition was dropped and loosely filled, the filled mass (g) was measured and the volume (mL) was read, and the mass (g) of the powdered oil and fat composition per mL was calculated. .
- Average particle diameter Measured with a particle size distribution analyzer (Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.) based on the laser diffraction scattering method (ISO133201, ISO9276-1). That is, a very small capacity circulator (manufactured by Nikkiso Co., Ltd., device name: USVR) was attached to the above apparatus, and water was circulated as a dispersion solvent. Then, put 0.06 g of the sample and 0.6 g of a neutral detergent in a 100 ml beaker, mix with a spatula, add 30 ml of water after mixing, and use an ultrasonic cleaner (manufactured by Aiwa Medical Industry Co., Ltd., device name: AU-16C). ) for 1 minute was dropped and circulated for measurement. The measured value (d50) of the particle size at 50% of the integrated value in the obtained particle size distribution was taken as the average particle size.
・Aspect ratio B
The average particle diameter was measured with a particle size distribution measuring device (Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.) based on the laser diffraction scattering method (ISO133201, ISO9276-1) and taken as the average length. In addition, the particles were directly observed with a 3D real surface view microscope (VE-8800 manufactured by Keyence Corporation), and the dimensions in the thickness direction of arbitrarily selected particles were measured. The average thickness was obtained by accumulating all the thicknesses and dividing them by the number of pieces. Then, by dividing the average particle size by the average thickness, the average aspect ratio of the powder aggregate was calculated, and the aspect ratio B was measured.
・ Solid fat content (SFC)
It was measured according to 2.2.9-2003 solid fat content (NMR method) of "Standard Fat Analysis Test Method" edited by Japan Oil Chemists' Society.

<Preparation of oil powder>
The following oil powders A and B were prepared.
(1) Oil powder A
25 g of triacylglycerol (XXX type: 79.1% by mass, extremely hydrogenated rapeseed oil, manufactured by Yokozeki Oil Industry Co., Ltd.) having stearic acid residues (18 carbon atoms) at positions 1 to 3 was added at 80 ° C. Maintain for 5 hours to completely melt, cool in a 60°C constant temperature bath for 12 hours to form a solid with increased volume and voids, complete crystallization, and then cool to room temperature (25°C). did. The resulting solids were mechanically pulverized to obtain powdery oil crystals (melting point: 69.9°C, loose bulk density: 0.2 g/cm ³ , aspect ratio B: 4.7, average particle size: 9.0 µm, X-ray diffraction measurement diffraction peak: 2 chain lengths, characteristic peak 4.6 Å, peak intensity ratio (G/(G+G')): 0.89) were obtained. This was designated as oil powder A.
(2) Oil powder B
Using extremely hardened palm oil as a raw material, powdered oil crystals (melting point 58.2°C, loose bulk density: 0.5 g/cm ³ , aspect ratio B: 1.1, average particle size 121 μm) are obtained by spray cooling with a spray cooler. , X-ray diffraction measurement diffraction peak: 2 chain length, characteristic peak 4.2 Å, peak intensity ratio (G/(G+G'): 0.03).

<Production of cheese-like solid food 1>
A cheese-like solid food was produced according to the formulation in Table 1. That is, fats and oils were heated and melted, and lecithin, β-carotene and flavor were dissolved and maintained at 50°C. For Examples 2 and 3, the oil powder A or B was added and dispersed by stirring at 550 rpm using a propeller stirrer. While stirring, whole milk powder and cheese powder were sequentially added and stirred and mixed. After stirring and mixing all raw materials, the mixture was poured into molds and cooled at room temperature of 20° C. to obtain cheese-like solid foods of Examples 1-3. Table 1 shows the results of observation of the state during production (manufacturing suitability) and evaluation of the appearance and taste of the produced cheese-like solid food.

<Production of Lemon & Herb Flavored Olive Oil Spread>
A lemon & herb flavored olive oil spread was prepared according to the formulation in Table 2. That is, fats and oils were heated and melted, olive oil was added and maintained at 50°C. For Examples 5 and 6, fat powder A or B was added at the same time as other powders (salt, powdered sugar, seasoning powder, lemon powder, herb powder) and stirred and dispersed with a hand blender. After stirring and dispersing, the mixture was allowed to stand at 20° C. for 24 hours to obtain lemon and herb-flavored olive oil spreads of Examples 4-6. The appearance of each spread, the observation of the texture in the spread state, and the taste evaluation were performed. Table 2 shows the results.

<Production of spicy garlic flavored sesame oil spread>
A spicy garlic flavored sesame oil spread was prepared according to the formulation in Table 3. That is, fats and oils were heated and melted, sesame oil was added, and the mixture was maintained at 50°C. For Examples 8 and 9, fat powder A or B was added at the same time as other powders (salt, powdered sugar, red pepper powder, ginger powder, garlic powder, fried onion powder) and stirred and dispersed with a hand blender. After stirring and dispersing, the mixture was allowed to stand at 20° C. for 24 hours to obtain spicy garlic-flavored sesame oil spreads of Examples 7-9. The appearance of each spread, the observation of the texture in the spread state, and the taste evaluation were performed. Table 3 shows the results.

<Production of cheese-like solid food 2>
A cheese-like solid food was produced according to the formulation in Table 4. That is, half of the heat-melted oil and powder raw materials (whole milk powder, cheese powder, sucrose/lactose) were mixed, and the mixture was atomized (sheared) by a roll refiner. The remaining fats, emulsifiers and flavors were mixed with the processed material and maintained at 50°C. For Examples 11 and 12, the oil powder A was added and dispersed by stirring at 550 rpm using a propeller stirrer. Then, for Example 12, liquid sugar was added and mixed with stirring. After stirring and mixing all raw materials, the mixture was poured into molds and cooled at 10° C. for 30 minutes to obtain cheese-like solid foods of Examples 10-12. Table 4 shows the results of the appearance and texture of the produced cheese-like solid food and the adhesiveness when touched with a finger. The cheese-like solid foods of Examples 10-12 could be spread with a little stress, so they could also be used as spreads. Moreover, compared with the cheese-like solid food manufactured by the procedure of <Production of cheese-like solid food 1>, the cheese flavor was richer.

<Production of cheese-like solid food 3>
A cheese-like solid food was produced according to the formulation in Table 5. That is, fats and oils were heated and melted, emulsifiers and flavors were dissolved, and the mixture was maintained at 50°C. For Examples 14 and 15, the oil powder A was added and dispersed by stirring at 550 rpm using a propeller stirrer. Whole milk powder, cheese powder, and sucrose/lactose were sequentially added while stirring, and stirred and mixed. Then, for Example 15, liquid sugar was added and mixed with stirring. After stirring and mixing all raw materials, the mixture was poured into molds and cooled at 10° C. for 30 minutes to obtain cheese-like solid foods of Examples 13-15. Table 5 shows the results of the appearance and texture of the produced cheese-like solid food and the adhesiveness when touched with a finger. The cheese-like solid foods of Examples 13-15 could be spread with a little stress, so they could also be used as spreads.

<Production of cheese-like solid food 4>
A cheese-like solid food was produced according to the formulation in Table 6. That is, fats and oils were heated and melted, emulsifiers and flavors were dissolved, and the mixture was maintained at 50°C. For Examples 17 and 18, the oil powder A was added and dispersed by stirring at 550 rpm using a propeller stirrer. Whole milk powder, cheese powder, and sucrose/lactose were sequentially added while stirring, and stirred and mixed. Then, for Example 18, liquid sugar was added and mixed with stirring. After stirring and mixing all raw materials, the mixture was poured into molds and cooled at 10° C. for 30 minutes to obtain cheese-like solid foods of Examples 16-18. Table 6 shows the results of the appearance and texture of the produced cheese-like solid food and the adhesiveness when touched with a finger. The cheese-like solid foods of Examples 16 to 18 could be spread with a little stress, so they could also be used as spreads.

Claims (8)

An oil-based food containing a fat powder having a melting point of 55 ° C. or higher and having a continuous phase of fat,
The oil-based food, wherein a powdered food material (powder food material) is dispersed in the oil. 2. The oil-based food according to claim 1, wherein the oil powder having a melting point of 55[deg.] C. or higher has an average particle size of 50 [mu]m or less. In the fat containing the fat powder having a melting point of 55 ° C. or higher, the fat in the portion excluding the fat powder having a melting point of 55 ° C. or higher is 15 to 45% at 10 ° C., 5 to 30% at 20 ° C., and 30 ° C. The oily food according to claim 1 or 2, having a solid fat content (SFC) of 0-25% at. The oil-based food according to any one of claims 1 to 3, wherein the powdered food material is a powdered food material containing oil (oil-containing powdered food material). The oil-based food according to any one of claims 1 to 4, wherein the powdered food material contains cheese powder and/or whole milk powder. The oil-based food according to any one of claims 1 to 5, wherein the powdered food material is a powdered food material that has been mechanically sheared. A method for producing an oily food according to any one of claims 1 to 6,
At the same time as mixing and dispersing an oil powder having a melting point of 55° C. or higher with a fluid oil at a temperature lower than the melting point of the oil powder having a melting point of 55° C. or higher, or after mixing and dispersing, the powdered food material is mixed and dispersed. The method for producing the oily food. 8. The method for producing an oil-based food according to claim 7, wherein the water-containing material is dispersed simultaneously with or after mixing and dispersing the powdered food material.

Images