JP2023019814A - Method for producing sheared food material - Google Patents

Abstract

To provide a method for producing a sheared product of fruit and vegetable, which can be used for various food products; for example, to provide chilled confectioneries that provide an original fresh taste of the fruit and exhibit better spooning by using the sheared product of fruit.SOLUTION: This invention relates to a method for producing a sheared product of food materials including shearing a mixture of oil and fat powder having a melting point of 55°C or more with one or more food ingredients selected from fruits and vegetables, wherein the amount of the oil and fat powder is 5-200 pts.mass based on 100 pts.mass of food ingredients.SELECTED DRAWING: Figure 3

Description

TECHNICAL FIELD The present invention relates to a method for producing a food material sheared product.

Frozen desserts use fruits such as strawberries, oranges, apples, etc., nuts such as peanuts and almonds, and vegetables such as pumpkins.
In order to enhance image recognition by the appearance of fruits in frozen desserts, in coated frozen desserts made of edible materials such as grain flour and stuffed with frozen desserts such as ice cream containing fruits, the coating material is placed in the frozen desserts. Attempts have been made to make it easier for consumers to feel that they are eating frozen desserts made from fruits by developing a technology that imitates the shape of the actual fruit put in and molds it (Patent Document 1).

In addition, by using an additive ingredient for ice creams in which sugar components are precipitated on the surface of vacuum freeze-dried vegetables and fruits, it is possible to achieve a crunchy and crispy texture while maintaining the melt-in-the-mouth feeling of ice creams. An ice cream that allows you to enjoy a novel texture created by feeling the texture of ice cream at the same time has been developed.
On the other hand, by using raw fruits in frozen desserts, not only can the original taste of the fruits be enjoyed, but also frozen desserts that are easy to swallow have not been developed.

JP-A-62-22547

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing cut pieces of fruit and vegetable food materials that can be used in various foods.
In addition, an object of the present invention is to provide a frozen dessert that not only allows the taste of the original raw taste of the fruit, but is also easy to be spooned, by using the cut fruit in the frozen dessert. be.

The present inventors have made intensive studies to solve the above problems, and as a result, mixed one or more food materials selected from fruits and vegetables and oil powder having a melting point of 55 ° C. or higher at a specific ratio. The present inventors have found a method for producing a food material sheared product obtained by shearing the mixture thus prepared, and completed the present invention.

That is, the present invention relates to the following.
[1] A method for producing a sheared food material by shearing a mixture of one or more food materials selected from fruits and vegetables and an oil powder having a melting point of 55 ° C. or higher, wherein the food material 100 A method for producing a sheared food material, wherein the amount of the oil powder is 5 to 200 parts by mass based on the parts by mass.
[2] The method for producing a sheared food material according to [1], wherein the oil powder having a melting point of 55°C or higher has an average particle size of 0.5 to 200 µm.
[3] The food according to [1] or [2], wherein one or more selected from the group consisting of emulsifiers, complex dietary fiber materials and sugars are added to the food material and the oil and fat powder and sheared. A method for producing material shears.
[4] The oil-and-fat powder contains an oil-and-fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is an integer selected from 16 to 20, the fat component contains β-type fat, and the particles of the fat powder are fat powder having a plate-like shape, [1] to [3] any one A method for producing a food material sheared product according to .
[5] A sheared food material obtained by the method for producing a sheared food material according to any one of [1] to [4].
[6] The cut food material according to [5], which is pasty or powdery.
[7] A food containing the cut food material according to [5] or [6].

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide food material sheared products of fruits and vegetables that can be used for various foods.
In addition, according to the cut food material of the present invention, not only can the original raw taste of fruit be enjoyed, but it is also possible to provide frozen desserts that are easy to spoon.

Fig. 2 is a DSC chart showing changes in the amount of heat absorbed when the fat powder (a) is heated at a temperature elevation rate of 2°C/min. 1 is an electron micrograph of fat powder (a) of Production Example 1. FIG. The graph of FIG. 3 is a graph of analysis results of odor components (esters) of strawberry cuts for ice cream.

Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments at all, and can be carried out with appropriate modifications within the scope of the purpose of the present invention. be able to.

The present invention is a method for producing a sheared food material by shearing a mixture of one or more food materials selected from fruits and vegetables and an oil powder having a melting point of 55° C. or higher, wherein the food material A method for producing a cut food material, characterized in that the amount of the oil powder is 5 to 200 parts by mass with respect to 100 parts by mass.

[Food ingredients]
First, the food materials used in the present invention will be explained.
The food materials used in the present invention are one or more food materials selected from fruits and vegetables.
Examples of fruits include strawberries, pineapples, mangoes, mixed berries, mandarin oranges, oranges, apples, and nuts such as peanuts and almonds.
Examples of vegetables include green onions and green soybeans.

[Oil powder]
Next, the fat and oil powder used in the present invention will be explained.
Fats and oils that are raw materials for the powdered oils and fats having a melting point of 55° C. or higher are not particularly limited as long as they are edible oils and fats.
Here, the fats and oils powder is a powder substantially composed of fats and oils. The term “substantially” means that components other than fats and oils are less than 5% by mass when the entire fats and oils powder is taken as 100% by mass.
In addition, since the used oil powder has a high melting point of 55° C. or higher, it is thought that it mixes well with fruits and vegetables containing a large amount of water, and as a result, the cut food material of the present invention can be obtained.
In addition, the oil-and-fat powder of the present invention is different from a powdered oil-and-fat obtained by spray-drying an emulsified aqueous solution containing oil-and-fat, an excipient, an emulsifier, and the like.
Examples of the fat powder used in the present invention include palm stearin, extremely hardened palm oil, extremely hardened rapeseed oil, and extremely hardened high erucic acid, in which 80% by mass or more of the fatty acids constituting the fat are saturated fatty acids with 16 or more carbon atoms. Rapeseed oil, extremely hardened soybean oil, extremely hardened sunflower oil, extremely hardened safflower oil and the like can be mentioned, and one or more of these can be used.
The melting point of the fat powder is 55° C. or higher, preferably 58° C. or higher, more preferably 61° C. or higher, and the upper limit of the melting point is preferably 90° C. or lower, more preferably 80° C. or lower. More preferably, it is 75° C. or less.

The melting point of the fat and oil powder used in the present invention can be determined by DSC (differential scanning calorimeter) measurement. The temperature at which it disappears was taken as the melting point.
Specifically, as shown in FIG. 1, the temperature at the intersection of the baseline at which the endotherm is completely eliminated by heating and the rising line returning from the last endotherm to the baseline is defined as the melting point.

The average particle diameter (effective diameter) of the particles is, for example, preferably 0.5 to 200 μm, more preferably 1 to 100 μm, even more preferably 1 to 50 μm, even more preferably 1 to 30 μm, and even more preferably 1 ~20 μm.
In particular, when the average particle size of the oil powder is 1 to 20 μm, not only pasty but also powdery food material sheared products can be obtained.
Here, the average particle diameter (effective diameter) refers to the volume average diameter [MV], and the laser diffraction scattering method (ISO13320, Based on JIS Z 8825-1), the volume-based particle size distribution was measured by dry measurement to determine the volume average diameter [MV], and the obtained volume average diameter [MV] was taken as the average particle diameter. The volume average diameter [MV] can be obtained from the following formula using each value of particle size, particle volume, and sum of particle volumes.

Volume average diameter [MV] = sum of (particle size x volume of the particles) / sum of volumes of particles

The effective diameter means the spherical particle size when the measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained by assuming that the crystal is spherical. In this way, in the case of the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained by assuming a spherical shape with the actually measured diffraction pattern. Even a spherical shape can be measured by the same principle.

The fat and oil powder may optionally contain other components (additives) such as emulsifiers, fragrances, and colorants. In order to include these other components, the other components may be added to and mixed with the raw material of the fat and oil powder or the fat and oil powder. Specifically, other ingredients such as emulsifiers, fragrances, and colorants are mixed with the raw materials of the oil and fat powders, and other ingredients such as emulsifiers, fragrances, and colorants are mixed when the oil and fat powders are pulverized and manufactured. Alternatively, it can be produced by mixing other ingredients such as emulsifiers, perfumes, and colorants with the produced oil powder.
Examples of emulsifiers as other components include monoglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin. Examples of fragrances include limonene, vanillin, and orange. , vanilla, jasmine, etc. Examples of coloring agents include natural coloring agents such as turmeric pigments, gardenia pigments, safflower pigments, paprika pigments, and red cabbage pigments, and synthetic coloring agents such as tar pigments. be able to.
The amount of these other components can be any amount as long as it does not impair the effects of the present invention. is 1 to 18% by mass, more preferably 2 to 15% by mass, and still more preferably 3 to 8% by mass. 90% by mass or more of the other components are preferably powders with an average particle size of 1000 μm or less, more preferably powders with an average particle size of 500 μm or less. Furthermore, since fine particles of 20 μm or less are difficult to perceive with human senses, powders with an average particle size of, for example, 20 μm or less, preferably 0.1 to 20 μm, more preferably 1 to 18 μm, can be used in the mouth. This is preferable because it eliminates the rough and gritty feeling of the powder when it is contained in the powder.

The method for producing the fat powder used in the present invention is not particularly limited. For example, it can be produced by pulverizing a raw material of oil powder having a melting point of 55° C. or higher by a conventionally known method such as freeze pulverization, extrusion granulation, or spray cooling.
A commercially available oil powder can be used for the oil powder used in the present invention. Examples of commercially available oil powders include "Lovely Wax-102H" sold by Freund Corporation, "TP-9" sold by NOF Corporation, and "Spray Fat NR" sold by Riken Vitamin Co., Ltd. -100” and the like.
Moreover, the manufactured product (fat powder A) described later can be used as the fat powder used in the present invention.

[Fats and oils powder A]
The oil powder A described below can be used for the oil powder used in the present invention.
The fat powder A is a fat powder containing a fat component containing one or more XXX-type triglycerides having a saturated fatty acid residue X with x carbon atoms at the 1st to 3rd positions of glycerin, wherein the carbon number x is 16. It is an integer selected from to 20, the fat component contains β-type fat, and the shape of the particles of the fat powder is plate-like.
The fat and oil powder A will be described in detail below.

Fat powder A contains a fat component. The fat component contains at least type XXX triglycerides and optionally other triglycerides.
The fat component includes β-type fat. Here, β-type fats and oils are fats and oils that consist only of β-type crystals, which is one of the crystal polymorphs of fats and oils. Other crystalline polymorphic fats and oils include β′-type fat and α-type fat, and β′-type fat is fat composed only of β′-type crystals, which is one of the crystal polymorphs of fats and oils. The α-type fats and oils are fats and oils composed only of α-type crystals, which 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, orthorhombic, and triclinic parallel types, which are called α-type, β'-type, and β-type, respectively. The melting point of each polymorph increases in the order of α, β' and β, and the melting point of each polymorph differs depending on the type of fatty acid residue X having x carbon atoms. The melting point (° C.) of each polymorph is shown for palmitin, tristearin and triarachidine. Table 1 was created based on Nissim Garti et al., "Crystallization and Polymorphism of Fats and Fatty Acids", Marcel Dekker Inc., 1988, pp.32-33. In creating Table 1, the melting point temperature (°C) was rounded off to the first decimal place. Moreover, if the composition of the fat and the melting point of each polymorph thereof are known, it is possible to detect at least whether or not the β-type fat is present in the fat.

A common technique for identifying these polymorphs is X-ray diffraction, where the diffraction conditions are given by the Bragg equation below.

2d sin θ = nλ (n = 1, 2, 3...)

A diffraction peak appears at a position that satisfies this formula. Here, d is the lattice constant, θ is the diffraction (incidence) angle, λ is the X-ray wavelength, and n is a natural number. The 2θ=16-27° of the diffraction peaks corresponding to the minor facet spacing provides information on the lateral packing (sublattice) in the crystal, allowing identification of polymorphs. In particular, in the case of triacylglycerol, β-type characteristic peaks are observed at 2θ=19, 23, 24° (around 4.6 Å, around 3.9 Å, around 3.8 Å), and α at around 21° (4.2 Å). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer maintained at 20° C. (Rigaku Co., Ltd., fully automatic multi-purpose X-ray diffractometer Smart Lab 9 kW). CuKα rays (1.54 Å) are most often used as the X-ray source.

The fat component contains β-type fat and has a peak intensity ratio of 0.6 to 1, or contains β-type fat as a main component (more than 50% by mass with respect to the fat powder A or the fat component). .
A preferred embodiment of the oil and fat component is that the oil and fat component consists essentially of β-type oil and fat, a more preferred embodiment is that the oil and fat component consists of β-type oil and fat, and a particularly preferred embodiment is that the oil and fat component consists of It consists only of β-type fat. The case where all of the fat components are β-type fats and oils means the case where α-type fats and/or β′-type fats and oils are not detected by differential scanning calorimetry.
As a further aspect, it is preferable that all of the fat components are β-type fats and oils, but other α-type fats and β′-type fats may also be included.

Specifically, based on the findings of the X-ray diffraction measurement described above, the peak intensity at 2θ = 19° (4.6 Å), which is the characteristic peak of the β type, and the peak intensity at 2θ = 21, which is the characteristic peak of the α type. Ratio of peak intensity at ° (4.2 Å): peak intensity near 19°/(peak intensity near 19° + peak intensity at 21°) [peak intensity near 4.6 Å/(peak intensity near 4.6 Å + By calculating the peak intensity near 4.2 Å)], it can be used as an index representing the amount of β-type fat in the above-mentioned fat component, and it can be understood that “β-type fat is included”. In the present invention, it is ideal that all of the fat components are β-type fats (that is, peak intensity ratio=1).
That is, when the peak intensity ratio is 0, all are found to be α-type fats, and when the peak intensity ratio is 1, all are found to be β-type fats, and the peak intensity ratio is 1. When the number is close to , it can be seen that there are many β-type fats and oils.
The peak intensity ratio is preferably a value close to 1 because it is preferable that the amount of β-type fat in the fat component is as large as possible.
Therefore, the peak intensity ratio is preferably 0.6 to 1, more preferably 0.7 to 1, still more preferably 0.8 to 1, still more preferably 0.9 to 1. , particularly preferably 0.95 to 1.
The content of the fat component in the fat powder A is, for example, 50 to 100% by mass, 70 to 100% by mass, 80 to 100% by mass, 85 to 100% by mass, 92 to 100% by mass, and about 95 to 100% by mass. may

The fat and oil component contains one or more XXX triglycerides having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerin. The XXX-type triglyceride is a triglyceride having fatty acid residues X with x carbon atoms at positions 1 to 3 of glycerol, and each fatty acid residue X is the same. Here, the carbon number x is an integer selected from 16 to 20, preferably an integer selected from 16 to 18, more preferably 18.
Fatty acid residue X may be a saturated or unsaturated fatty acid residue. Examples of specific fatty acid residues X include, but are not limited to, residues of palmitic acid, stearic acid, arachidic acid, and the like. More preferred fatty acids are palmitic acid and stearic acid, and still more preferred is stearic acid.
The content of the XXX-type triglyceride is, when the total mass of the fat powder A or the fat component is 100% by mass, is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and further Preferably, the lower limit is 80% 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. One type or two or more types of XXX triglycerides can be used, preferably one type or two types, more preferably one type. When there are two or more types of XXX triglycerides, the total value is the content of XXX triglycerides.

The fat and oil component may contain triglycerides other than the XXX type triglycerides as long as they do not impair the effects of the present invention. Other triglycerides may be multiple types of triglycerides, and may be synthetic oils or natural oils. Synthetic fats and oils include glyceryl tricaprylate, glyceryl tricaprate, and the like. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, cottonseed oil and the like. When the total triglyceride in the fat powder A or the fat component is 100% by mass, the other triglycerides are, for example, 1% by mass or more, or 5 to 50% when the total mass of the fat powder A or the fat component is 100% by mass. There is no problem even if it is contained in about % by mass. The content of other triglycerides is, for example, 0 to 50% by mass, preferably 5 to 40% by mass, more preferably 10 to 30% by mass, when the total mass of the fat powder A or the fat component is 100% by mass, More preferably 15 to 25% by mass.

It is preferable that the oil-and-fat powder A consists essentially of the above-mentioned oil-and-fat component, and that the oil-and-fat component consists essentially of triglycerides. In addition, "substantially" means that the component other than the fat component contained in the fat powder A or the component other than the triglyceride contained in the fat component is 100% by mass of the fat powder A or the fat component. , 0 to 15% by weight, preferably 1 to 10% by weight, more preferably 2 to 5% by weight.

The fat powder A is powdery solid at room temperature (20° C.), and the particles have a plate-like shape.
Here, whether or not the particles of the fat powder are plate-shaped can be determined by the aspect ratio.
The plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably 1.2 or more, still more preferably 1.2 to 3.0, and particularly preferably 1.3. to 2.5, particularly preferably 1.4 to 2.0.

〔aspect ratio〕
The aspect ratio in the present invention is defined as the ratio of the length of the long side to the length of the short side of the rectangular shape which encloses the particle pattern in a rectangle that circumscribes it so as to minimize the area. Also, when the particles are spherical, the aspect ratio is less than 1.1. In the method of directly spraying an extremely hardened oil or the like dissolved in a fat with a high solid fat content at room temperature, the particles of the fat powder A become spherical due to surface tension, and the aspect ratio becomes less than 1.1. Then, the aspect ratio is measured by, for example, directly observing with an optical microscope or a scanning electron microscope, and measuring the length in the long axis direction and the length in the short axis direction of arbitrarily selected particles. It can be obtained as the average value of the number of

[Loose bulk density]
The oil powder A preferably has a loose bulk density of 0.05 to 0.6 g/cm ³ , more preferably 0.1 to 0.4 g/cm ³ , still more preferably 0.1 to 0.1 g/cm 3 . .3 g/cm ³ .
The loose bulk density (g/cm ³ ) is the mass of the powder divided by the bulk volume occupied by the powder, ie, powder mass per unit bulk volume.
The loose bulk density can be measured using a powder tester PT-X (manufactured by Hosokawa Micron Corporation). In the measurement by the powder tester PT-X, an injection method is adopted, and measurement is performed by free-falling powder containing air into a container by sine wave vibration.
Specifically, a powder sample of 200 to 300 cm ³ is applied to a circular sieve with a diameter of 7.5 cm and an opening of 1.7 mm, and is vibrated with an amplitude of 1.5 mm to drop from the sieve (free fall due to sinusoidal vibration). . A free-falling powder sample from a height of 27 cm was poured into a stainless steel ¹⁰⁰ cm cup (inner diameter of about 5 cm x height of about 5 cm) placed under the sieve until the powder sample overflowed the cup. Then, stop vibrating the sieve. After that, the excess powder sample on the cup is scraped along the top surface of the cup with a rectangular blade, and the mass (A (g)) of the powder sample in the cup is measured to calculate the loose bulk density by the following formula (V ).
The loose bulk density is measured three times for one sample, and the average value is taken as the value of the loose bulk density of the sample.

Loose bulk density (g/cm ³ ) = A (g)/100 (cm ³ ) (V)

The loose bulk density of the fat powder A is, for example, 0.05 to 0.6 g/cm ³ , preferably 0.1 to 0.5 g/cm ³ when the fat powder A consists essentially only of fat components. , more preferably 0.1 to 0.4 cm ³ , still more preferably 0.1 to 0.3 g/cm ³ .

Next, a method for producing the fat powder A will be described.
Fat powder A is obtained by melting a raw material of fat powder A containing one or more XXX-type triglycerides having a saturated fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, keeping it at a specific cooling temperature, By cooling and solidifying, the oil powder A can be obtained without special processing means such as spraying or mechanical pulverization using a pulverizer such as a mill. More specifically, (a) a raw material for the fat powder A containing the above XXX triglyceride is prepared, optionally in step (b), the raw material for the fat powder A obtained in step (a) is heated, and the above The triglyceride contained in the raw material of the oil powder A is dissolved to obtain the raw material of the oil powder A in a molten state, and (d) the raw material of the oil powder A is solidified by cooling to contain β-type oil, An oil powder A having plate-like particles is obtained. The oil powder A can also be produced by applying known pulverization means such as a hammer mill, a cutter mill, and a pulverizer to the solid matter obtained after cooling.

In more detail, the method for producing the oil powder A will be described.
The fat powder A is subjected to the following steps,
(a) a step of preparing a raw material for fat powder A containing XXX-type triglycerides;
(b) optionally heating the raw material of the oil powder A obtained in step (a) to dissolve the triglyceride contained in the raw material of the oil powder A to obtain the raw material of the oil powder A in a molten state; optional the process of
(d) A step of cooling and solidifying the raw material of the oil powder A to obtain the oil powder A containing β-type oil and having a plate-like particle shape;
It can be manufactured by a method comprising
Also, between the above steps (b) and (d), an optional step for promoting powder formation as step (c), such as (c1) seeding step, (c2) tempering step, and/or (c3) A pre-cooling step may be included.
Furthermore, in the step (d), the oil powder A can also be obtained by applying impact (pulverizing, loosening, vibrating, sieving, etc.) to the solid matter having voids obtained after cooling.
The steps (a) to (d) will be described below.

(a) Raw material preparation step The raw material of the fat powder A containing XXX-type triglyceride prepared in step (a) is one or more kinds of XXX having a saturated fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin. XXX type triglycerides, including type XXX triglycerides, can be produced based on the method for producing fats and oils, or can be easily obtained from the market. Here, the XXX-type triglyceride specified by the carbon number x and the saturated fatty acid residue X is the same as that of the finally obtained fat and oil component except for the crystal polymorphism. The raw material may contain β-type fat, for example, the content of β-type fat may be 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. . However, since the β-type fat disappears when the raw material is melted by heating or the like, the raw material may be a raw material in a molten state. For example, when the raw material is in a molten state, substantially not containing β-type fat means that not only XXX-type triglycerides but also substantially all fat components are not β-type fats. The presence of the type fat can be confirmed by the above-mentioned X-ray diffraction measurement, the diffraction peak attributed to the β type fat, and the confirmation of the β type fat by differential scanning calorimetry. The abundance of β-type fat in the case of “substantially free of β-type fat” is the intensity ratio between the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [characteristic of β-type can be estimated from the intensity of the characteristic peak/(intensity of characteristic peak of α-type+intensity of characteristic peak of β-type)] (peak intensity ratio). The peak intensity ratio of the raw material of the oil powder A is, for example, 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. The raw material of the fat powder A may contain one or more XXX triglycerides as described above, preferably one or two, more preferably one.
Specifically, for example, the XXX triglyceride can be produced by direct synthesis using a fatty acid or fatty acid derivative and glycerin. Methods for directly synthesizing XXX-type triglycerides include (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), and (ii) a method in which the carboxyl group of fatty acid X having x carbon atoms is an alkoxyl group. (e.g., fatty acid methyl and fatty acid ethyl) combined with glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl), (iii) fatty acid having carbon number x A method of reacting a fatty acid halide in which the hydroxyl group of the carboxyl group of X is substituted with halogen (eg, fatty acid chloride and fatty acid bromide) with glycerin in the presence of a basic catalyst (acid halide synthesis) can be mentioned.
XXX-type triglycerides can be produced by any of the above-described methods (i) to (iii), but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using a fatty acid alkyl is preferred. Preferably, (i) direct ester synthesis is more preferred.

To produce XXX-type triglycerides by (i) direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 mol of fatty acid X or fatty acid Y per 1 mol of glycerin, and 3 to 4 mol is used. is more preferable.
The reaction temperature in (i) direct ester synthesis of XXX-type triglycerides may be any temperature at which the water produced by the esterification reaction can be removed out of the system. More preferably, 180° C. to 250° C. is even more preferable. By carrying out the reaction at 180 to 250° C., XXX triglycerides can be produced particularly efficiently.

In the (i) direct ester synthesis of XXX-type triglycerides, a catalyst that accelerates the esterification reaction may be used. Examples of the catalyst include acid catalysts and alkoxides of alkaline earth metals. The amount of the catalyst used is preferably about 0.001 to 1% by mass with respect to the total mass of the reaction raw materials.
In (i) direct ester synthesis of XXX-type triglycerides, after the reaction, the catalyst and unreacted raw materials are removed by performing known purification treatments such as washing with water, alkaline deacidification and/or deacidification under reduced pressure, and adsorption treatment. can do. Furthermore, the resulting reaction product can be further purified by subjecting it to decolorization/deodorization treatment.

The amount of XXX triglycerides contained in the raw material of the fat powder A is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, when the total mass of all triglycerides contained in the raw material is 100% by mass. %, more preferably 90 to 60% by mass. More preferably, it is 85 to 65% by mass.

<Other triglycerides>
Other triglycerides used as raw materials for fat powder A containing XXX-type triglycerides may include various triglycerides in addition to the above XXX-type triglycerides as long as the effects of the present invention are not impaired. Other triglycerides include, for example, X2Y triglyceride in which one of the saturated fatty acid residues X of the XXX triglyceride is replaced with fatty acid residue Y, and two saturated fatty acid residues X of the XXX triglyceride are replaced with fatty acid residue Y Substituted XY2-type triglycerides and the like can be mentioned.
The amount of the above other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, more preferably 1 to 40% by mass, when the total mass of XXX type triglycerides is 100% by mass.

As a raw material for the fat powder A, instead of directly synthesizing the XXX-type triglyceride, a naturally-derived triglyceride composition subjected to hydrogenation, transesterification, or fractionation may be used. Examples of naturally derived triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stearin and mixtures thereof. In particular, hydrogenated oils, partially hydrogenated oils, and extremely hydrogenated oils of these naturally-derived triglyceride compositions are preferred. More preferred are hard palm stearin, high oleic sunflower oil, extremely hardened oil, rapeseed extremely hardened oil, and soybean extremely hardened oil.

Furthermore, as raw materials for the fat powder A, commercially available triglyceride compositions or synthetic fats and oils can be mentioned. Examples of triglyceride compositions include hard palm stearin (manufactured by Nisshin OilliO Group, Ltd.), highly hydrogenated rapeseed oil (manufactured by Yokozeki Oil Industry Co., Ltd.), and highly hydrogenated soybean oil (manufactured by Yokozeki Oil Industry Co., Ltd.). can. In addition, as synthetic fats and oils, tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma-Aldrich Co., Ltd.), tristearin (manufactured by Tokyo Chemical Industry Co., Ltd.), triarachidin (manufactured by Tokyo Chemical Industry Co., Ltd.), tribehenin (manufactured by Tokyo Chemical Industry Co., Ltd.) Kogyo Co., Ltd.) can be mentioned.
In addition, extremely hydrogenated palm oil has a low content of XXX-type triglycerides, so it can be used as a diluent component for triglycerides.

<Other ingredients>
In addition to the above triglycerides, the raw material of the oil powder A may optionally contain other components such as partial glycerides, fatty acids, antioxidants, emulsifiers, and solvents such as water. The amount of these other components can be any amount as long as it does not impair the effects of the present invention. 0 to 2% by mass, more preferably 0 to 1% by mass.

When a plurality of components are contained in the raw materials of the oil powder A, they may be mixed arbitrarily. Mixing may be performed by any known mixing method as long as a homogeneous reaction substrate can be obtained.
The said mixing may be mixed under a heating as needed. Heating is preferably carried out at the same temperature as the heating temperature in step (b) described later, for example, 50 to 120°C, preferably 60 to 100°C, more preferably 70 to 90°C, and still more preferably 80°C. will be

(b) Step of obtaining the fat powder A in a melted state Before the step (d), the raw material of the fat powder A prepared in the step (a) is heated when it is in a melted state at the time of preparation. However, if it is not in a molten state at the time of preparation, it is optionally heated to melt the triglycerides contained in the raw material of the oil powder A to convert the raw material of the oil powder A in a molten state. obtain.
Here, the heating of the raw material of the oil powder A is performed at a temperature above the melting point of the triglyceride contained in the raw material of the oil powder A, particularly at a temperature at which the XXX triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to A suitable temperature is 150°C, more preferably 80 to 100°C. Further, it is suitable to continue heating, for example, for 0.1 to 3 hours, preferably 0.3 to 2 hours, more preferably 0.5 to 1 hour.

(d) Step of cooling the raw material of the molten oil powder A to obtain the oil powder A The raw material of the molten oil powder A prepared in the above step (a) or (b) is further cooled and solidified A fat powder A containing β-type fat and having a plate-like particle shape is formed.
Here, in order to "cool and solidify the raw material of the molten oil powder A", the upper limit of the cooling temperature is set to the raw material of the molten oil powder A, It is necessary to keep the temperature below the melting point of the β-type fat. “A temperature lower than the melting point of the β-type fat of the fat component contained in the raw material of the fat powder A” is, for example, in the case of XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the melting point of the β-type fat is 74° C. (Table 1), so the temperature is 1 to 30° C. lower than the melting point (that is, 44 to 73° C.), preferably 1 to 20° C. lower than the melting point (that is, 54 to 73° C.), more preferably 1 to 15°C below the melting point (ie 59 to 73°C), particularly preferably 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C or 10°C Low temperature.
The reason why the cooling temperature is set at or above such a temperature is that in order to obtain a β-type fat containing XXX-type triglycerides, the cooling temperature is set at the time of crystallization of the fat. This is because it is necessary to set the temperature at which crystallization does not occur. Since the cooling temperature mainly depends on the molecular size of the XXX-type triglyceride, it can be understood that there is a certain correlation between the carbon number x and the optimum lower limit of the cooling temperature.
For example, when the XXX triglyceride contained in the raw material of the fat powder A is an XXX triglyceride having three stearic acid residues with 18 carbon atoms, the lower limit of the cooling temperature is 50.8° C. or higher. Therefore, in the case of XXX triglycerides having three stearic acid residues with 18 carbon atoms, the temperature for "cooling and solidifying the raw material of the melted oil powder A" is more preferably 50.8 ° C. or higher and 72 ° C. or lower. becomes.
Moreover, when the XXX triglyceride is a mixture of two or more kinds, the lower limit can be determined according to the cooling temperature of the one with the smaller carbon number x. For example, the XXX triglyceride contained in the raw material of the oil powder A is a XXX triglyceride having three palmitic acid residues having 16 carbon atoms and an XXX triglyceride having three stearic acid residues having 18 carbon atoms. In the case of a mixture, the lower limit of the cooling temperature is 37.6° C. or higher in accordance with the smaller one having 16 carbon atoms.

As another aspect, the lower limit of the cooling temperature is suitably a temperature equal to or higher than the melting point of the α-type fat corresponding to the β-type fat of the raw material of the fat powder A containing the XXX-type triglyceride. For example, when the XXX-type triglyceride contained in the raw material of the fat powder A is an XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the α-type XXX-type triglyceride having three stearic acid residues Since the melting point of fats and oils is 55°C (Table 1), the temperature for "cooling and solidifying the raw material of the melted fat powder A" is preferably 55°C or higher and 72°C or lower.

As another aspect, the cooling of the raw material of the oil powder A in the molten state is preferably 36 to 66°C, more preferably 44 to 64°C, and still more preferably 52 to 62°C when x is 16. , when x is 17 or 18, preferably 50 to 72°C, more preferably 54 to 70°C, still more preferably 58 to 68°C, and when x is 19 or 20, preferably 62 to 80°C , more preferably 66 to 78°C, still more preferably 70 to 77°C. At the above final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less, It is appropriate to let it stand still.

(c) powder formation promotion step Furthermore, before step (d), between the above steps (a) or (b) and (d), (c) as an optional step for promoting powder formation, the step ( The composition raw material of the melted oil powder A used in d) may be subjected to seeding method (c1), tempering method (c2) and/or pre-cooling method (c3). Any of these optional steps (c1) to (c3) may be performed alone, or a plurality of steps may be combined. Here, between step (a) or (b) and step (d) means during step (a) or (b), after step (a) or (b) and in step (d) It is meant to include before and during step (d).
The seeding method (c1) and the tempering method (c2) are used in the production of the oil powder A, in order to ensure that the raw material of the oil powder A in a molten state is powdered, before cooling to the final temperature. It is a method for promoting powder production for treating the raw material of the oil powder A in the state.
Here, the seeding method (c1) is a method for promoting pulverization by adding a small amount of a component that will be the nucleus (seed) of the powder when cooling the raw material of the oil powder A in a molten state. Specifically, for example, XXX triglyceride having the same number of carbon atoms as the XXX triglyceride in the raw material of the oil powder A is preferably added to the raw material of the oil powder A in the molten state obtained in the step (b). An oil powder containing at least 90% by mass, more preferably at least 90% by mass, is prepared as a core (seed) component. When the raw material of the oil powder A in the molten state is cooled, the temperature of the raw material of the oil powder A is, for example, the final cooling temperature ± 0 to +10 ° C., preferably +5 to +10 ° C. When reaching , 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass is added to 100 parts by mass of the raw material of the fat powder A in the molten state, thereby powdering the fat. It is a way of promoting
In addition, the tempering method (c2) refers to the cooling of the raw material of the oil powder A in the molten state, once before standing at the final cooling temperature, a temperature lower than the cooling temperature in the step (d), for example, 5 to 20 ℃ lower temperature, preferably 7 to 15 ℃ lower temperature, more preferably about 10 ℃ lower temperature, preferably about 10 to 120 minutes, more preferably about 30 to 90 minutes by cooling, promotes the powdering of fats and oils. The method.
Furthermore, the pre-cooling method (c3) means that the XXX triglyceride is added to the raw material of the melted oil powder A obtained in the step (a) or (b) before cooling in the step (d). A method of cooling once at a temperature between the temperature when the raw material of the oil powder A containing is prepared and the cooling temperature when cooling the raw material of the oil powder A, in other words, the molten state of step (a) or (b) is a method of once pre-cooling at a temperature lower than the temperature in step (d) and higher than the cooling temperature in step (d). (c3) After the pre-cooling method, cooling is performed at the cooling temperature for cooling the raw material of the oil powder A in step (d). The temperature higher than the cooling temperature in step (d) is, for example, 2 to 40°C higher than the cooling temperature in step (d), preferably 3 to 30°C higher, more preferably 4 to 30°C higher, More preferably, the temperature may be about 5 to 10°C higher. As the pre-cooling temperature is set lower, the main cooling time at the cooling temperature in step (d) can be shortened. That is, unlike the seeding method and the tempering method, the pre-cooling method is a method in which the powderization of fats and oils can be accelerated simply by lowering the cooling temperature in stages, and is highly advantageous in industrial production.

(powdering by impact)
The solid material having voids obtained after cooling in the step (d) is a solid material having voids whose volume is larger than that of the molten fat and oil. Since it becomes a substance, it can be made into a powdery substance by collapsing the voids in the filling process of filling the container or the transportation process without providing a powdering process.
Alternatively, the solid matter having voids obtained in the step (d) may be pulverized by impact. The method of applying impact is not particularly limited, but for example, a method of pulverizing a solid substance having voids using a conventional crusher (hammer mill, cutter mill, fine pulverizer, etc.), a method of crushing a solid substance having voids with a spatula, a rubber spatula, etc. , a method of loosening with a scoop or the like, a method of vibrating a solid material having voids placed in a container, and a method of sieving a solid material having voids and applying impact.
Moreover, before pulverizing these, the solid matter having voids may be pulverized by a pulverizer.
In this manner, the fat powder A can be produced.

(Shearing Treatment) Next, the shearing treatment will be described.
A mixture of one or more food materials selected from fruits and vegetables and an oil powder having a melting point of 55° C. or higher may be sheared using a machine capable of shearing.
One or two or more food materials selected from fruits and vegetables may be used as they are, or may be cut into pieces of appropriate sizes to facilitate shearing with a machine described later. The method of cutting may be the same as in the prior art, and is optional.
As described above, the fat powder having a melting point of 55° C. or higher can be a commercially available product or a manufactured product, and is used in powder form.
Generally, one or more food materials selected from fruits and vegetables and oil powder having a melting point of 55° C. or higher are charged into a machine having shearing ability and subjected to shearing treatment. It can be stirred until sheared to form a mixture, or it can be mixed together with shearing.

As a machine having a shearing ability, for example, a known machine for refining by shearing, such as a high-speed fluid mixer, a roll refiner, a ball mill, a bead mill, etc. can be used.
As a high-speed fluid mixer, for example, a desktop blending type high-speed fluid mixer (manufactured by Kawata Co., Ltd., device name "Super Mixer Piccolo SMP-2"), a desktop type crusher (Osaka Chemical Co., Ltd. device name "Lab Mill 2”) and the like.
The conditions for the shearing treatment vary depending on the machine used and the amount of raw materials charged, so they may be adjusted as appropriate.
For example, when the above-mentioned "Super Mixer Piccolo SMP-2" is used as the shearing machine and the charged amount is about 300 g, the rotation speed is preferably 1000 to 5000 rpm, more preferably 2000 to 5000 rpm, More preferably 2000 to 4000 rpm. The shearing treatment time in this case is preferably 5 to 60 seconds, more preferably 10 to 40 seconds, even more preferably 20 to 40 seconds.
In addition, as the shearing machine, the above-mentioned "Lab Mill 2" is used, and when the charged amount is about 50 g, the rotation speed is preferably 3000 to 20000 rpm, more preferably 5000 to 15000 rpm, and more preferably 8000 to 12000 rpm. It is even more preferable to have In this case, the shearing treatment time is preferably 5 to 30 seconds, more preferably 5 to 20 seconds, even more preferably 5 to 10 seconds.
The shearing treatment may be performed in several steps, and when the shearing treatment is performed in several steps, the shearing time is the total time of all the shearing treatments.

Next, the food material to be sheared and the mixed amount of the oil powder will be described.
The amount of the fat powder at the time of shearing is preferably 5 to 200 parts by mass, more preferably 20 to 150 parts by mass, and 30 to 100 parts by mass with respect to 100 parts by mass of the food material. More preferably, it is most preferably 40 to 90 parts by mass.

Next, the cut food material of the present invention will be described.
The food material sheared product of the present invention is a food material sheared product obtained by shearing a mixture of one or more food materials selected from fruits and vegetables and oil powder having a melting point of 55 ° C. or higher. The amount of the oil powder is 5 to 200 parts by mass with respect to 100 parts by mass of the food material.
Appearance of the food material sheared product of the present invention is, for example, pasty or powdery, but not limited thereto.
As shown in the examples, by adjusting the type of oil powder to be used, the amount of oil powder added, and other additives, the resulting food material sheared product can be made into a paste or powder, for example. can do.

In addition, the food material sheared product of the present invention can contain other ingredients such as emulsifiers, complex dietary fiber materials, crystalline cellulose, saccharides, and high-intensity sweeteners. In particular, it is preferable to add one or more selected from the group consisting of emulsifiers, complex dietary fiber materials and saccharides and perform shearing treatment.
Examples of emulsifiers include monoglycerides, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin.
As the compound dietary fiber material, commercially available products can be used, for example, "Theorus Fiber DF-17" sold by Asahi Kasei Corporation.
Examples of sugars include sugar, lactose, trehalose, starch and the like.

<Uses of sheared food materials>
The food material sheared product of the present invention can be used in various fields.
For example, fruit paste or powder shears can be used as the fruit ingredient in ice cream.
Powdered shreds of fruit may also be sprinkled on salads. Moreover, the paste-like chopped green onion can be eaten by adding it to natto (fermented soybeans) or the like as a green onion-flavored kneaded condiment.

<Food containing cut food material>
The content of the food material sheared product in the food varies depending on the type of food to be targeted. %, it is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, even more preferably 10 to 20% by mass.
The food of the present invention can be produced by a known method, except for using sheared food materials as raw materials.

EXAMPLES Next, the present invention will be described in detail with reference to Examples. However, the present invention is in no way limited to these implementations. again. In the following, "%" indicates % by mass unless otherwise specified.

<Analysis method>
- Melting point of fat and oil powder Using a DSC (DSC1 manufactured by Mettler Toledo), a sample (ex. fat and oil powder) was heated at a heating 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 at which the endotherm was completely eliminated by heating and the rising line returning from the last endotherm to the baseline.

・ Average particle size of oil powder The average particle size is a particle size distribution measurement device (manufactured by Shimadzu Corporation, device name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1), dry measurement. The volume-based particle size distribution was determined by measuring the volume-average particle diameter [MV], and the obtained volume-average particle diameter [MV] was defined as the average particle diameter. The volume average diameter [MV] was obtained from the following formula using each value of particle size, particle volume, and total sum of particle volumes.

Volume average diameter [MV] = sum of (particle size x volume of the particles) / sum of volumes of particles

・ Triacylglycerol composition gas chromatography analysis conditions DB1-ht (0.32 mm × 0.1 μm × 5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Inlet: 370°C
Detector: 370°C
Split ratio: 50/1 35.1 kPa Constant pressure column CT: 200°C (0min hold) ~ (15°C/min) ~ 370°C (4min hold)

・X-ray diffraction measurement Using an X-ray diffractometer (Rigaku Co., Ltd., fully automatic multi-purpose X-ray diffractometer Smart Lab 9 kW), CuKα (λ = 1.542 Å) as a radiation source, using a Cu filter, output Measurement was performed under the conditions of 9.0 kW, an operating angle of 0.96 to 30.0°, and a measurement speed of 20°/min. This measurement confirmed the presence of α-type fat, β′-type fat, and β-type fat in the fat component containing XXX-type triglycerides. If there is only a peak around 4.6 Å and no peak around 4.1 to 4.2 Å, it can be determined that all the fat components are β-type fat.
Therefore, from the results of the X-ray diffraction measurement, the peak intensity ratio = [the intensity of the characteristic peak of the β type (2θ = 19 ° (4.6 Å)) / (the intensity of the characteristic peak of the α type (2θ = 21 ° (4.2 Å)) + the intensity of the characteristic peak of the β-type (2θ = 19° (4.6 Å)))], and the value was determined as an index representing the abundance of β-type fat.

· Loose bulk density Loose bulk density (g/cm ³ ) was obtained by dividing the mass of the powder by the bulk volume occupied by the powder, that is, the powder mass per unit bulk volume.
The loose bulk density was measured using Powder Tester PT-X (manufactured by Hosokawa Micron Corporation). The powder tester PT-X employs an injection method, and measurement was performed by free-falling powder containing air into a container with sinusoidal vibration.
Specifically, a powder sample of 200 to 300 cm ³ was placed on a circular sieve with a diameter of 7.5 cm and an opening of 1.7 mm, vibrated with an amplitude of 1.5 mm, and dropped from the sieve (free fall due to sinusoidal vibration). ). A free-falling powder sample from a height of 27 cm was poured into a stainless steel ¹⁰⁰ cm3 cup (inner diameter of about 5 cm x height of about 5 cm) placed under the sieve until the powder sample overflowed the cup. , stopped the vibration of the sieve. After that, the excess powder sample on the cup is scraped along the top surface of the cup with a rectangular blade, and the mass (A (g)) of the powder sample in the cup is measured to obtain the loose bulk density by the following formula (V) calculated from The loose bulk density was measured three times for one sample, and the average value was used as the loose bulk density value of the sample.
Loose bulk density (g/cm ³ ) = A (g)/100 (cm ³ ) (V)

- Observation of Appearance The appearance of the obtained various oil powders was visually observed.
In addition, the shape of the particles of the oil powder (a) of Production Example 1 described later was observed at a magnification of 10,000 using an electron microscope (manufactured by JEOL Ltd., "JSM-7500F").
The vapor deposition method for samples observed with an electron microscope is described below.
First, after a conductive tape was applied on a copper plate and a sample powder was put on it, a blower treatment with nitrogen gas was carried out for the purpose of blowing off excess sample. Thereafter, an osmium vapor deposition treatment (30 nm) was performed using an Osmium plasma coater (manufactured by Nippon Laser & Electronics Lab., "OPC-80").

・Moisture content of food materials and sheared food materials The water content of food materials and sheared food materials was measured using a moisture meter "heat drying type moisture meter MS-70" manufactured by A&D Co., Ltd. It was measured.
Specifically, 2 g of a sample to be measured (food material or food material sheared product) was placed in a measurement container, heated at 140° C., and the water content was measured.

・Analysis of odor components (esters) Journal of Horticultural Society Vol. 62, No. 3 (authors: Tou, Beni Ueda, Etsuhan, December 1993, ``Freezing method and freezing storage temperature affect the flavor and ester content of frozen strawberries.'') On page 636, lines 6 to 8 of the right column, it is stated that "most of the aroma components of strawberries are said to be occupied by esters (Dirinck et al., 1981)". Therefore, this time, the area value of esters, specifically, the total area value of methyl butyrate, methyl hexanate, and ethyl butyrate was measured by the dynamic headspace method (DHS), and the obtained area value , the relative area value was calculated when the area value of the reference sample (strawberry) was set to 1, and the value was used as the analysis value of the odor component.
[Dirinck et al., 1981] Dirinck, PJ, HL/Pooter, GAWillaert and NMSchamp. 1981. Flavor quality of cultivated strawberries, The role of the sulfur compounds. J. Agric. Food Chem.

Dynamic headspace gas chromatography-mass spectrometry (DHS-GCMS, Gestel, Agilent) was used to measure esters.
Each sample was weighed into a 10 mL vial so that the weight of strawberry was 0.4 g.
After that, analysis was performed under the conditions shown below.
(Conditions for dynamic headspace method (DHS))
Sample incubation: 80°C, 0.1 minute Sample trapping: Purge amount 60 mL (10 mL/min), trap temperature 25°C, sample heating 80°C
Drying Purge: Purge amount 1000 mL (50 mL/min) Trap temperature 40 degrees Adsorbent: TENAX TA (GESTEL)
(Conditions for GCMS analysis)
Column: Agilent DB-WAX (60 m × 0.25 mm × 0.50 μm)
Desorption temperature: 240°C
Oven temperature: 40°C (10min hold) → 8°C/min → 240°C (5min hold)

· Raw materials for food material cuts Table 2 shows the raw materials used for the production of food material cuts to be described later.

[Production Example 1: Oil powder (a) ... corresponding to oil powder A described in the specification]
As a raw material for the oil powder, flaky extremely hardened rapeseed oil (α-type oil, peak intensity ratio: 0.03, melting point 67 ° C., total mass of rapeseed extremely hardened oil manufactured by Yokozeki Oil Industry Co., Ltd. was 100% by mass. The content of XXX type triglyceride having a fatty acid residue X (stearic acid residue) with 18 carbon atoms at positions 1 to 3 of glycerin in the case was 79.6% by mass).
Spread 2 kg of flaky rapeseed extremely hardened oil in a stainless steel container (width: 530 mm × depth: 325 mm × height: 100 mm) and cover it with a total of three stainless steel containers in a constant temperature chamber (width: 5100 mm × height: 2100 mm × Depth: 4050 mm, manufactured by Espec Co., Ltd., device name "TBUU") in a steel rack (width: 760 mm × depth: 460 mm × height: 1795 mm) and maintained at 80 ° C. exceeding the melting point for 10 hours. After it is completely melted, it is cooled at 60°C for 16 hours to form a solid having voids with increased volume, and after crystallization is completed, it is cooled to room temperature (25°C) to obtain a fat solid. rice field.
6.0 kg of the obtained oil solid matter was pulverized with a pulverizer to obtain a pulverized oil and fat material.
Next, using a fine pulverizer, the obtained pulverized product was pulverized under an environment of room temperature (25° C.) to obtain a pulverized product. The resulting pulverized product was treated with a sieve (30 mesh), and the powder that passed through the sieve was collected to obtain oil powder (a) containing β-type oil (melting point: 67.4°C, average particle size: 16.4°C). 6 μm, loose bulk density: 0.21 g/cm ³ , aspect ratio: 1.6, specific surface area: 2.1 (m ² /g), peak intensity ratio: 0.98, the total mass of the oil powder was 100% by mass. In this case, the content of XXX type triglyceride having a fatty acid residue X (stearic acid residue) with 18 carbon atoms at the 1st to 3rd positions of glycerin was 79.4% by mass).
It was confirmed by X-ray diffraction analysis that the crystal polymorph of the oil in the obtained oil powder (a) was β-type.
As a result of observing the particles of the oil powder (a) with an electron microscope based on the above appearance observation, the particles were found to have a plate-like shape. An electron micrograph is shown in FIG.

[Production of food material sheared product (strawberry sheared product) (reference sample, Examples 1 to 4, Comparative Example 1)]
Strawberry shears were produced with the formulations shown in Tables 3 and 4 (50 g total charge).
For production, a desktop type pulverizer (Osaka Chemical Co., Ltd. device name “Labomill 2”) was used.
First, the fat and oil powder and strawberries were placed in a container of a crusher, covered with a lid, and then sheared by stirring at 10,000 rpm for 8 seconds to obtain sheared strawberries (Examples 1 to 4).
As a reference sample for odor evaluation, only strawberries were placed in a crusher container, covered, and then sheared by stirring at 10,000 rpm for 8 seconds to obtain a sheared strawberry product (reference sample).
As a comparative example, commercially available strawberry powder (spray-dried product) was prepared (Comparative Example 1). In addition, the spray-dried product includes a heat-drying step in its manufacturing process.

[Appearance, analysis, sensory evaluation]
(1) Appearance Appearances of the sheared strawberry and the strawberry powder (spray-dried product) were visually observed. The appearance is shown below the formulation in Tables 3 and 4.
(2) Analysis/Analysis of Water Content The water content of the cut strawberry was measured. The measurement results are shown below the formulations in Tables 3 and 4.
(3) Sensory Evaluation Strawberry sheared product and strawberry powder (spray-dried product) were evaluated for odor. Evaluation results are shown below the formulations in Tables 3 and 4.

From the results in Tables 3 and 4, the reference sample and the strawberry sheared products of Examples 1 to 4 had the fresh scent of raw strawberries, but the strawberry powder (spray-dried product) of Comparative Example 1 smelled of raw strawberries. It was found that there was no fresh scent of
The reason for this result is that the strawberry powder (spray-dried product) of Comparative Example 1 includes a heat drying step in the manufacturing process, so the strawberry odor component volatilizes during heat drying. it is conceivable that.
Thus, the strawberry shears of Examples 1-4 are able to maintain as much fresh flavor as the reference sample, ie, fresh strawberries. In addition, since the strawberry sheared products of Examples 1 to 3 are in powder form, handling and workability are better than raw strawberries.

[Production of sheared strawberries using various oil powders (Examples 5 to 7)]
In the formulation of the strawberry sheared product using the above oil powder (a), referring to the formulation of Example 1, which has the lowest strawberry content of 40% by mass, the formulation shown in Table 5 (total amount of 300 g), Strawberry shears were produced by replacing the fat powder with another one.
The production was carried out using a desktop blending type high-speed fluid mixer (manufactured by Kawata Co., Ltd., device name: "Super Mixer Piccolo SMP-2").
First, various oil powders were placed in a container equipped with a high-speed fluidized mixer, and after covering the container with a lid, strawberries were added from a feeder. The strawberries were sheared by stirring at 3000 rpm for 10 seconds, the upper lid was opened once and the contents were mixed with a spatula until uniform, and further sheared by stirring at 3000 rpm for 10 seconds (total shearing time: 20 seconds). obtained (Examples 5-7).

〔exterior〕
(1) Appearance The appearance of the obtained cut strawberry was visually observed. The appearance is shown below the formulation in Table 5.

From the results in Table 5, the oil and fat powders (b), (c), and (d) did not turn into powder even at a low fruit content of 40% by mass, and were pastes. On the other hand, since the oil powder (a) is pulverized, it was found to have a higher pulverization ability of pulverized fruits than the oil powders (b), (c), and (d). As described above, powderization improves handling and workability. In the case of powder, it can be used by sprinkling it on foods such as salads.

[Production of sheared strawberries for ice cream (reference sample, Examples 8 to 11, Comparative Example 2)]
Strawberry sheared products were produced with the formulations shown in Tables 6 and 7 (total charge amount: 50 g). For production, a desktop type pulverizer (Osaka Chemical Co., Ltd. device name “Labomill 2”) was used.
First, fat powder and strawberries were placed in a crusher container, covered with a lid, and then sheared by stirring at 10,000 rpm for 8 seconds to obtain sheared strawberries for ice cream (Examples 8 to 12).
As a reference sample for odor evaluation, only strawberries were placed in a crusher container, covered, and then sheared by stirring at 10,000 rpm for 8 seconds to obtain a sheared strawberry product (reference sample).
Moreover, as a comparison, commercially available strawberry jam was prepared (Comparative Example 2).

[Appearance, analysis and sensory evaluation of each sample]
(1) Appearance of Cut Strawberry, Cut Strawberry for Ice Cream, and Strawberry Jam Appearance of the cut strawberry, cut strawberry for ice cream, and strawberry jam was visually observed. The appearance is shown below the formulation in Tables 6 and 7.

(2) Analysis/water content The water content of the cut strawberry (reference sample) and the cut strawberry for ice cream of Example 8 was measured. The measurement results are shown below the formulation in Table 6.
Analysis of Odor Components (Esters) Esters, which are the odor components of strawberries, were analyzed for the obtained strawberry sheared product. Specifically, the total area value of methyl butyrate, methyl hexanate, and ethyl butyrate is measured, and the area value obtained is set to 1 when the area value of the reference sample (strawberry only sheared product) is The relative area value of each sample was calculated, and the value was used as the analytical value of the odor component.
The analytical results (relative area values) are shown below the formulations in Tables 6 and 7. In addition, FIG. 3 is a bar graph showing the results of odor analysis.

(3) Sensory evaluation A specialized panel ate the obtained strawberry sheared product for ice cream and strawberry jam, and evaluated the flavor and texture. Sensory evaluation results are shown below the formulations in Tables 6 and 7.
(4) Physical property evaluation of strawberry sheared frozen product (spoon street)
In general, frozen fruits are hard and difficult to scoop and difficult to eat. And if the frozen product obtained by freezing the strawberry sheared product obtained this time does not harden, it was expected that it would be possible to make an ice cream that is easy to scoop and easy to eat.
Therefore, it was investigated whether or not the frozen product obtained by freezing the strawberry sheared product obtained this time would be easier to scoop as compared to the frozen reference sample. The results as a scoop are shown below the formulations in Tables 6 and 7.

As can be seen from the results in Tables 6 and 7, the frozen strawberry shears for ice cream of Examples 8 to 11 are easy to scoop, unlike the reference sample, and the strawberry jam of Comparative Example 2 It had a fresh scent of raw strawberries.
In addition, the analysis results of the odor components (esters) of the strawberry sheared products for ice cream of Examples 8 to 11, which have the fresh scent of raw strawberries, were obtained by dividing the area value of the reference sample (strawberry only sheared product) by 1. , the value was 0.84 to 1.28, which is almost the same value as the reference sample.
On the other hand, the strawberry jam (Comparative Example 2), which did not have the fresh aroma of raw strawberries, showed a low value of 0.22 for the odor components (esters).
In particular, the cut strawberries for ice cream of Example 8 were smooth and free of roughness, and unlike the cut strawberries for ice cream of other Examples, they had a light texture and little stickiness.

[Production of ice cream (Examples 12 to 15, Comparative Example 3)]
Using the pasty strawberry sheared products for ice cream of Examples 8 to 11, strawberry sheared product-containing ice creams were produced according to the formulations shown in Tables 9 and 10.
Specifically, first, the raw materials having the formulation shown in Table 8 were stirred and mixed (500 rpm) using a stirring device (manufactured by Shinto Kagaku Co., Ltd., device name “TYPE HEIDON 1200G”), and heated at 80 ° C. for 5 minutes. Hold and sterilize to produce an ice cream mix.
The resulting ice cream mix was pre-emulsified with a homomixer (TK. HOMO MIXER HV-M/manufactured by Primix) (7,500 rpm, 3 minutes). Furthermore, main emulsification was carried out with a high-pressure homogenizer (homogenizer H3-1DA/manufactured by Sanmaru Kikai Kogyo Co., Ltd.) (15 MPa). The emulsified ice cream mix was cooled with ice water and aged overnight in a refrigerator at 5°C. The ice cream mix after aging was put into a freezer (TAYLOR FREEZER M702/manufactured by TAYLOR), and cooling and stirring were started. After confirming that the ice cream has cooled to −6.0° C., pour about 50 g into a cup (caliber 70×height 28×bottom diameter 58.8 mm), then fill 6 g of various strawberry sheared products— It was frozen at 27° C. to give an ice cream containing strawberry shears in paste form.

(1) Appearance The appearance of the obtained ice cream was visually observed. The appearance is shown below the formulation in Tables 9 and 10.
(2) Sensory evaluation A specialized panel ate the obtained ice cream and evaluated its flavor and texture. Sensory evaluation results are shown below the formulations in Tables 9 and 10.
(3) Physical property evaluation of ice cream (spooning)
Regarding the ice cream obtained this time, it was investigated whether or not the fruit part was easy to scoop. Straightforward results are shown below the formulations in Tables 9 and 10.

From the results in Tables 8 and 9, when the strawberry sheared products for ice cream of Examples 8 to 11 were put in ice cream as an ice cream ingredient and frozen (Examples 12 to 15), the scooping was good, and Unlike the case of using commercially available strawberry jam (Comparative Example 3), it was found that the fresh flavor of raw strawberries was alive in the ice cream.
In particular, the ice cream of Example 12 using the strawberry sheared product for ice cream of Example 8 is smooth and has no roughness, and the fruit portion has a light texture and is sticky, unlike the ice creams of other Examples. was less.

[Production of universal green onion sheared product (Example 16)]
A universal green onion sheared product was produced with the formulation shown in Table 11 (total amount of charge: 300 g). The production was carried out using a desktop blending type high-speed fluid mixer (manufactured by Kawata Co., Ltd., device name: "Super Mixer Piccolo SMP-2").
First, the oil powder (a) was placed in a container equipped with a high-speed fluidized mixer, and after the lid was put on the container, a green onion cut into a length of about 4 cm was added from the feeder. Sheared by stirring at 3000 rpm for 10 seconds, opened the top lid once, mixed the contents with a spatula so as to be uniform, and further sheared by stirring at 3000 rpm for 10 seconds (total shearing time 20 seconds). was obtained (Example 16).

(1) Appearance The appearance of the obtained universal green onion sheared product was visually observed. The appearance is shown below the formulation in Table 11.
(2) Sensory evaluation A specialized panel ate the obtained universal green onion sheared product and evaluated its flavor and texture. Sensory evaluation results are shown below the formulation in Table 11.

From the results in Table 11, the universal green onion sheared product of Example 16 was a paste with a fresh scent. Since it is in a paste form, it can be used as a condiment with a green onion flavor.

Claims (7)

A method for producing a sheared food material by shearing a mixture of one or more food materials selected from fruits and vegetables and an oil powder having a melting point of 55 ° C. or higher, wherein 100 parts by mass of the food material On the other hand, a method for producing a food material sheared product, wherein the amount of the oil powder is 5 to 200 parts by mass. 2. The method for producing a food material sheared product according to claim 1, wherein the oil powder having a melting point of 55° C. or higher has an average particle size of 0.5 to 200 μm. 3. The production of sheared food materials according to claim 1 or 2, wherein one or more selected from the group consisting of emulsifiers, complex dietary fiber materials and saccharides are added to the food materials and the oil and fat powders and sheared. Method. The oil-and-fat powder is an oil-and-fat powder containing an oil-and-fat component containing one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1- to 3-positions of glycerin, wherein the carbon number x is 16 to 4. The food material according to any one of claims 1 to 3, wherein the fat component is an integer selected from 20, the fat component contains β-type fat, and the particles of the fat powder are fat powder having a plate-like shape. A method for producing a sheared product. A sheared food material obtained by the method for producing a sheared food material according to any one of claims 1 to 4. 6. The food material shredded product according to claim 5, which is pasty or powdery. A food containing the cut food material according to claim 5 or 6.

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