JP2024052120A - Oily confectionery - Google Patents

Abstract

[Problem] To provide a new technology for improving the texture of oily confectionery containing a certain range of lipids and a high protein content. [Solution] An oily confectionery having a protein-containing oily confectionery dough, the lipid content in the oily confectionery dough is 20% by mass or more and 60% by mass or less, the protein content in the oily confectionery dough is 20% by mass or more and 50% by mass or less, the SFC of the oily confectionery dough at 30°C is 10% by mass or more and 45% by mass or less, the SFC at 35°C is 0.1% by mass or more and 16% by mass or less, and the SFC at 40°C is 0.1% by mass or more and 8% by mass or less. [Selected Figure] None

Description

The present invention relates to oil-based confectioneries.

Conventionally, bar-shaped food products, such as cereal bars and granola bars, have been known that allow people to easily replenish specific nutrients and dietary fiber. They can be eaten quickly while exercising or at work, which makes the act of eating itself enjoyable. In recent years, there has been an increasing demand for bar-shaped food products that are intended to replenish protein.

Here, oil-based confectioneries with a protein content of 25% by mass or more are known (see Patent Document 1).

Patent Document 2 also discloses a composite oil-based confectionery in which the inner and outer layers are made of different oil-based confectioneries, and the surface of the outer layer is thermally denatured by baking to the extent that it is not sticky.

JP 2022-72822 A JP 2019-000021 A

In light of the above-mentioned prior art, the present inventors have discovered that oily and fatty confectioneries that contain a certain range of lipids and have a high protein content have unique problems, such as a saliva-draining texture caused by the protein and a dryness of the entire oily and fatty confectionery.
That is, an objective of the present invention is to provide a novel technique for improving the texture of oily and fatty confectioneries that contain lipids within a certain range and have a high protein content.

The present invention solves the above-mentioned problems by providing a fat-and-oil-based confectionery dough containing protein,
The lipid content in the oil-based confectionery dough is 20% by mass or more and 60% by mass or less,
The protein content in the oil-based confectionery dough is 20% by mass or more and 50% by mass or less,
The fat-based confectionery has an SFC of 10% or more and 45% or less at 30°C, an SFC of 0.1% or more and 16% or less at 35°C, and an SFC of 0.1% or more and 8% or less at 40°C.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

In a preferred embodiment of the invention,
Oil-based confectionery dough is
The fat or oil in the oil-based confectionery dough contains a fat or oil containing a XXX triglyceride and/or a UUU triglyceride,
When the oil or fat contains a XXX triglyceride, the content of the XXX triglyceride in the oil or fat is 1 to 15% by mass,
When the oil or fat contains UUU triglycerides, the content of the UUU triglycerides in the oil or fat is 50 mass % or less.
In this specification, X is a linear saturated fatty acid having 16 to 20 carbon atoms, and U is a linear unsaturated fatty acid having 18 carbon atoms.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

In an embodiment of the present invention in which the effect of the present invention is more pronounced, the lipid content in the oil-based confectionery dough is 24% by mass or more and 37% by mass or less,
The protein content in the oil-based confectionery dough is 27% by mass or more and 45% by mass or less.
In the oily and fatty confectionery having the lipid and protein contents within the above ranges, the above-mentioned problems (saliva-removing texture, dryness of the oily and fatty confectionery as a whole) occur more significantly. Therefore, in the above-mentioned embodiment, the present invention exerts a particularly preferable effect.

In a preferred embodiment of the present invention, the oil or fat comprises at least one oil or fat selected from the group consisting of hydrogenated oil or fat, and/or oil or fat obtained by transesterification of palm mid, rapeseed oil, soybean oil, and/or palm stearin.
In the case where hydrogenated oils and/or oils obtained by transesterification of palm mids, rapeseed oil, and soybean oil are contained, the content of the hydrogenated oils and/or oils obtained by transesterification of palm mids, rapeseed oil, and soybean oil is 0.1 mass% or more.
In addition, in the case where palm stearin is contained, the content of the palm stearin is 0.5% by mass or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture, which contains lipids within a certain range and has a high protein content.

In oily confectionery having lipid and protein contents within the above ranges, if the proportion of vegetable protein used is also high, the above-mentioned problems (saliva-removing texture and dryness of the entire oily confectionery) will occur more significantly.
That is, the present invention is more effective when the vegetable protein content in the protein in the oil-based confectionery dough is 40 mass % or more.
According to the present invention, in the above embodiment, particularly favorable effects are exhibited.

The present invention provides a new technology for improving the texture of oil-based confectionery that contains a certain range of lipids and has a high protein content.

One embodiment of the oil-based confectionery of the present invention will be described below, but the present invention is not limited to this embodiment.

The fat-and-oil based confectionery of the present invention has a fat content in the fat-and-oil based confectionery dough of 20% by mass or more and 60% by mass or less,
The protein content in the oil-based confectionery dough is 20% by mass or more and 50% by mass or less.

The oily and fatty confectionery of the present invention is
The SFC of the oil-based confectionery dough at 30°C is 10% or more and 45% or less,
The SFC at 35° C. is 0.1% or more and 16% or less,
The SFC at 40° C. is 0.1% or more and 8% or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The following describes a more preferred embodiment of the oil-based confectionery of the present invention.

In this specification, oil-based confectionery refers to all oil-processed foods that use oils and fats.

Here, "oil-based confectionery" typically refers to confectionery with a lipid content of 15% by weight or more, more typically 18% to 70% by weight or less, and even more typically 20% to 60% by weight or less.

"Oil-based confectioneries" include, for example, chocolate, chocolate-flavored confectioneries, cheese-flavored confectioneries, butter-flavored confectioneries, matcha-flavored confectioneries, red bean-flavored confectioneries, sweet potato-flavored confectioneries, strawberry-flavored confectioneries, and the like.
In addition, in the present invention, the "oily confectionery" also includes baked chocolate, chocolate, biscuits, wafers sandwiched with cream, chocolate, ganache, fat spread, and praline paste.

In the present invention, chocolate is not limited by regulations or legal provisions, and examples of chocolate include pure chocolate, chocolate, semi-chocolate, pure milk chocolate, milk chocolate, and semi-milk chocolate, and also includes white chocolate that does not contain cacao mass or cocoa powder.

The lipid content of the entire oil-based confectionery is preferably 20% by mass or more, more preferably 24% by mass or more, and even more preferably 30% by mass or more.
The lipid content of the entire oil-based confectionery is preferably 60% by mass or less, more preferably 50% by mass or less, even more preferably 37% by mass or less, and particularly preferably 35% by mass or less.
In the fat-based confectionery having a lipid content within the above range, the above-mentioned problems (saliva-removing texture, dryness of the entire fat-based confectionery) occur more significantly. Therefore, in the above embodiment, the present invention exerts a particularly preferable effect.

The protein content of the entire oil-based confectionery is preferably 20% by mass or more, more preferably 25% by mass or more, more preferably 27% by mass or more, and even more preferably 30% by mass or more.
The protein content of the entire oily or fatty confectionery is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less.
In the fat-and-oil based confectionery having a protein content within the above range, the above-mentioned problems (saliva-removing texture, dryness of the fat-and-oil based confectionery as a whole) occur more significantly. Therefore, in the above-mentioned embodiment, the present invention exerts a particularly preferable effect.

Here, the water content of the entire oily or fatty confectionery is preferably 0.1% by mass or more, and more preferably 1% by mass or more.
The water content of the entire oil-based confectionery is preferably 16% by mass or less, more preferably 13% by mass or less, and even more preferably 8% by mass or less.

The following describes a more preferred embodiment of the oil-based confectionery dough of the present invention.

In this specification, the term "oil-based confectionery dough" refers to the confectionery dough portion constituting an oil-based confectionery, and refers to the entire oil-based confectionery excluding ingredients (also referred to as solids in the examples) such as fruits, vegetables, crushed confectionery products, puffed products such as wheat, oats, rye, barley, brown rice, polished rice, corn, etc., and roasted products (e.g. corn flakes, bran flakes, rice flakes), chocolate chips, caramel chips, marshmallows, soybean puffs, and whey puffs.
Here, the term "oil-based confectionery dough" in this specification means the portion corresponding to the confectionery dough, and the term "oil-based confectionery dough" includes both the dough before baking and the dough after baking.

(1) Overall composition of oil-based confectionery dough In the following description, the "content in the oil-based confectionery dough" means the content in the confectionery dough portion of the oil-based confectionery, not including solid matter, as described above.
Here, the solid matter includes not only the above-mentioned ingredients, but also granular matter having a major axis of typically 1 mm or more, more typically 1.5 mm or more, and even more typically 2 mm or more.
Generally, the above solid materials only provide their own unique texture when mixed with water, oils and fats, or other confectionery ingredients, and are not materials that affect the dough properties or texture of the confectionery parts other than the granular flavoring material.
Therefore, the contents of the above components required to specify the overall composition of the oil-based confectionery dough are not calculated based on the solid matter.

Regarding SFC (solid fat content), fat-based confectionery dough has the following characteristics:

The SFC of the oil-based confectionery dough at 25° C. is preferably 15% or more.
Moreover, the SFC of the oil-based confectionery dough at 25° C. is preferably 62% or less, more preferably 55% or less, and more preferably 50% or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough at 30° C. is preferably 10% or more, more preferably 15% or more, and more preferably 20% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough at 30° C. is preferably 45% or less, more preferably 39% or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough at 35° C. is preferably 0.1% or more, more preferably 2% or more, and more preferably 4% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough at 35° C. is preferably 16% or less, more preferably 13% or less, and more preferably 9% or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough at 40° C. is preferably 0.1% or more, more preferably 2% or more, and even more preferably 4% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough at 40°C is preferably 8% or less, more preferably 7% or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the oil-based confectionery dough can be analyzed, for example, according to the AOCS Official Method (NMR method).
At this time, visible solid matter in the fatty confectionery is removed and only the fatty confectionery portion is subjected to the test.

The lipid content in the oil-based confectionery dough and the SFC of the oil-based confectionery dough can be adjusted to fall within a desired range by appropriately changing the type and amount of fats and oils added.
As the oils and fats, at least one oil and fat selected from the group consisting of hydrogenated oils and fats, and/or oils and fats obtained by transesterifying palm mid-melting point oil, rapeseed oil, and soybean oil, and/or palm stearin can be preferably used.

A more preferred embodiment of the composition of the oil-based confectionery dough will be described below.
The content of XXX triglyceride in the oil-based confectionery dough is preferably 1% by mass or more, more preferably 2% by mass or more, and more preferably 3% by mass or more.
In addition, the content of XXX triglycerides in the oil-based confectionery dough is preferably 15% by mass or less, more preferably 11% by mass or less, and more preferably 7% by mass or less.

The content of UUU triglycerides in the oil-based confectionery dough is preferably 50% by mass or less, more preferably 30% by mass or less, and more preferably 10% by mass or less.

The content of di-saturated triglycerides in the oil-based confectionery dough is preferably 10% by mass or more, more preferably 30% by mass or more.
The content of disaturated triglycerides in the oil-based confectionery dough is preferably 90% by mass or less, and more preferably 85% by mass or less.

The content of monosaturated triglycerides in the oil-based confectionery dough is preferably 5% by mass or more, more preferably 10% by mass or more.
Furthermore, the content of monosaturated triglycerides in the oil-based confectionery dough is preferably 50% by mass or less, more preferably 40% by mass or less, and more preferably 20% by mass or less.

The tripalmitin content in the oil-based confectionery dough is preferably 1% by mass or more, and more preferably 2% by mass or more.
In addition, the tripalmitin content in the oil-based confectionery dough is preferably 15% by mass or less, more preferably 11% by mass or less, and more preferably 7% by mass or less.

By using the above-mentioned form, it is possible to provide an oily confectionery with excellent texture, even if the oily confectionery contains a certain range of lipids and has a high protein content.

Here, the triglyceride content in the oil-based confectionery dough can be adjusted to a desired range by changing the content of at least one oil selected from the group consisting of, for example, hydrogenated oils and fats, and/or oils and fats obtained by transesterifying palm mids, rapeseed oil, and soybean oil, and/or palm stearin.

The constituent fatty acids of fats and oils can be analyzed, for example, using the Standard Method for Analysis of Fats and Oils (2.4.1.2-2013 Methyl Esterification Method (Boron Trifluoride-Methanol Method)) and 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method).

The following describes preferred embodiments of the present invention regarding the lipids and proteins in the oil-based confectionery dough.

(1-1) Regarding lipids The lipid content in the oil-based confectionery dough is preferably 20% by mass or more, more preferably 24% by mass or more, and even more preferably 30% by mass or more.

The lipid content in the oil-based confectionery dough is preferably 60% by mass or less, more preferably 50% by mass or less, even more preferably 37% by mass or less, and particularly preferably 35% by mass or less.

As described in the examples below, when a fatty confectionery contains lipids within the above range and has a high protein content, when such a confectionery is eaten, the protein causes a mouthfeel that draws away saliva, and the entire confectionery becomes dry.
Therefore, in the embodiment having the above-mentioned oil-based confectionery dough, the effect of improving the texture is more remarkable.

The lipid content in oil-based confectionery dough can be measured using the value measured by the Soxhlet extraction method after hydrochloric acid digestion.

Here, the lipid material that is the source of lipids in the oil-based confectionery dough is not particularly limited as long as it is an edible lipid material. For example, any of vegetable fats and oils, animal fats and oils, and processed fats and oils thereof may be used. The melting point of the fats and oils is not particularly limited, and any of liquid fats and oils and oils and oils and oils and oils and oils may be used. For example, margarine, shortening, olive oil, safflower oil, corn oil, coconut oil, cacao butter, palm oil, etc. are mentioned. Among them, in order to impart a better flavor, processed edible fats and oils such as margarine, butter, and shortening are preferably exemplified. The lipid material may be used alone or in combination of two or more kinds.
It is preferred that the compound contains

In particular, it is preferable that the fat-and-oil based confectionery dough contains a high melting point fat that is solid at 30°C.
Here, the fats and oils contained in the fat-and-oil based confectionery dough can preferably include at least one fat and oil selected from the group consisting of hydrogenated fats and oils, and/or fats and oils obtained by transesterifying palm mids, rapeseed oil, and soybean oil, and/or palm stearin. Among them, preferred fats and oils include palm stearin, highly hydrogenated rapeseed oil, highly hydrogenated palm oil, and highly hydrogenated soybean oil.

In the case where hydrogenated oils and/or oils obtained by transesterification of palm mids, rapeseed oil, and soybean oil are contained, the content of the hydrogenated oils and/or oils obtained by transesterification of palm mids, rapeseed oil, and soybean oil is 0.1% by mass or more, more preferably 0.8% by mass or more, more preferably 2% by mass or more, and more preferably 3% by mass or more.
In the case where hydrogenated oils and/or oils obtained by transesterification of palm mids, rapeseed oil, and soybean oil are contained, the content of hydrogenated oils and/or oils obtained by transesterification of palm mids, rapeseed oil, and soybean oil can be approximately 30 mass% or less.

When palm stearin is contained, the content of palm stearin is preferably 0.5% by mass or more, more preferably 1.9% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more.
The palm stearin content in the oil-based confectionery dough can be targeted to be 50% by mass or less, more preferably 30.8% by mass or less, and even more preferably 20% by mass or less.

In addition, the oil-based confectionery of the present invention preferably contains an oil-based material containing an XXX triglyceride and/or a UUU triglyceride as the oil-based material.
In this specification, X is a linear saturated fatty acid having 16 to 20 carbon atoms, and U is a linear unsaturated fatty acid having 18 carbon atoms.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

When fats and oils containing XXX triglycerides are used, the content of XXX triglycerides in the fats and oils is preferably 1 mass % or more, more preferably 2 mass % or more, and more preferably 5 mass % or more.
Furthermore, when fats and oils containing XXX triglycerides are used, the content of XXX triglycerides in the fats and oils is preferably 15% by mass or less, more preferably 13% by mass or less, and more preferably 10% by mass or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

Examples of fats and oils containing XXX triglycerides include hydrogenated fats and oils, and/or fats and oils obtained by transesterifying palm mid-melting point oil, rapeseed oil, and soybean oil, and/or at least one fat and oil selected from the group consisting of palm stearin.
The content of the fats and oils containing XXX triglycerides can be adjusted to a desired range by, for example, changing the content of hydrogenated fats and oils, and/or fats and oils obtained by transesterifying palm mid, rapeseed oil, and soybean oil, and/or palm stearin.

When fats and oils containing UUU-type triglycerides are used, the content of UUU-type triglycerides in the fats and oils is preferably 50% by mass or less, more preferably 40% by mass or less, and more preferably 30% by mass or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

Examples of fats and oils containing UUU-type triglycerides include hydrogenated fats and oils, and/or fats and oils obtained by transesterification of palm mid-melting point oil, rapeseed oil, and soybean oil, and/or at least one fat and oil selected from the group consisting of palm stearin.
The content of fats and oils containing UUU-type triglycerides can be adjusted to a desired range by, for example, changing the content of hydrogenated fats and oils, and/or fats and oils obtained by transesterification of palm mid-melting point oil, rapeseed oil, and soybean oil, and/or palm stearin.

The constituent fatty acids of fats and oils can be analyzed, for example, using the Standard Method for Analysis of Fats and Oils (2.4.1.2-2013 Methyl Esterification Method (Boron Trifluoride-Methanol Method)) and 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method).

(1-2) About protein

The protein content in the oil-based confectionery dough is preferably 20% by mass or more, more preferably 25% by mass or more, more preferably 27% by mass or more, and even more preferably 30% by mass or more.

The protein content in the oil-based confectionery dough is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

Here, in the present invention, vegetable protein can be preferably used as the protein. In particular, soy protein can be preferably used as the vegetable protein.

The vegetable protein content in the protein in the oil-based confectionery dough is preferably 40% by mass or more, more preferably 50% by mass or more, and more preferably 60% by mass or more.

Here, the protein content in the fat-based confectionery dough can be measured using the value measured by the Kjeldahl method.

In the fat-and-oil confectionery provided by the present invention, the protein material that is the source of the protein contained therein is not particularly limited, but examples include materials containing soy protein, materials containing milk protein, and materials containing collagen. However, the protein material is not limited to materials containing these types of proteins. One type of protein material may be used alone, or two or more types may be used in combination.

Specifically, materials containing soy protein include extracts extracted under specified conditions from raw materials such as soybeans, defatted soybean flour, concentrated soybean protein, isolated soybean protein, soy milk, etc. Examples of such soybean protein materials include Fujipro AL, Fujipro SEH, Prolina 700, Prolina 800, and Prolina 900 manufactured by Fuji Oil Co., Ltd., Solpy 4000H and Solpy 5000H manufactured by Nisshin Oillio Group Co., Ltd., Profam 649, Profam 974, Profam 781, and Profam 825 manufactured by ADM, and SUPRO XT219D and SUPRO PM manufactured by Solae Co., Ltd., which are commercially available as soybean powders, and such commercially available materials may be used. In addition, since methods for preparing materials containing soybean protein are described in JP-A-8-173052 and JP-A-9-121780, the materials may be prepared in accordance with such known methods. Alternatively, pea-derived protein materials such as "Empro E86" manufactured by Emsland Food GmbH, "TRUPRO2000" manufactured by DuPont Specialty Products, "PISANE C9" manufactured by CBC, and "NUTRALYS S85F" manufactured by ROQUETTE may be used.

Examples of materials containing milk protein include whey protein concentrate (WPC), whey protein isolate (WPI), whey protein hydrolysate (WPH), concentrated milk protein (MPC), and isolated milk protein (MPI). Examples of whey materials include "WPC392", "WPC472", "WPI894", and "WPH817" manufactured by Fonterra, "TATUA901" and "TATUA942" manufactured by TATUA, and "W800" manufactured by Morinaga Milk Industry Co., Ltd., which are commercially available as whey powders. Such commercially available materials may also be used. Examples of milk protein concentrates include "Mirai MC80" manufactured by Mirai Co., Ltd., "Milka MPI" manufactured by Nippon Shinyaku Co., Ltd., and "Prodiet 87B Fluid" manufactured by Ingredia. In addition, the material containing milk protein may be calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, acid casein, rennet casein, casein peptide, etc. As such casein materials, for example, "Excellion Calcium Caseinate S" manufactured by FrieslandCampina DMV is commercially available as calcium caseinate, and "Excellion Sodium Caseinate S" manufactured by FrieslandCampina DMV is commercially available as sodium caseinate, so such commercially available materials may be used.

Hereinafter, more preferred embodiments of the water content and the fat/oil content in the fat-and-oil based confectionery dough of the present invention will be described.
In the following description, the "moisture content of the oil-based confectionery dough excluding moisture derived from protein" can be a value calculated using the following calculation formula.
Calculation formula: Moisture content of oil-based confectionery dough excluding moisture derived from protein = Moisture content of entire oil-based confectionery dough excluding solid content - (Protein content x 0.05)

Here, the total moisture content excluding solids can be measured using the normal pressure heating drying aid method (105°C, 5 hours).

(i) When the moisture content of the fat-based confectionery dough, excluding moisture derived from protein, is 1% by mass or more and 15% by mass or less (also referred to as high moisture system)

Regarding SFC (solid fat content), high moisture, oil-based confectionery dough has the following characteristics:

The SFC of the high-moisture, oil-based confectionery dough at 30° C. is preferably 15% or more, more preferably 20% or more, and even more preferably 30% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the high-moisture, oil-based confectionery dough at 35° C. is preferably 5% or more, more preferably 7% or more.
Moreover, the SFC of the high-moisture, oil-based confectionery dough at 35° C. is preferably 15.4% or less, and more preferably 10% or less.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the high-moisture, oil-based confectionery dough at 40° C. is preferably 0.1% or more, more preferably 2% or more, and even more preferably 4% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The content of XXX triglyceride in the oil-based confectionery dough is preferably 3% by mass or more, more preferably 5% by mass or more.
Furthermore, the content of XXX triglycerides in the oil-based confectionery dough is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 7% by mass or less.

The content of UUU triglycerides in the oil-based confectionery dough is preferably 1% by mass or more, and more preferably 5% by mass or more.
Furthermore, the content of UUU-type triglycerides in the oil-based confectionery dough is preferably 30% by mass or less, more preferably 10% by mass or less, and even more preferably 6% by mass or less.

(ii) When the moisture content, excluding moisture derived from protein, in the fat-based confectionery dough is less than 1% by mass (also referred to as low moisture system)

In terms of SFC (solid fat content), low-moisture, oil-based confectionery dough has the following characteristics:

The SFC of the low-moisture, oil-based confectionery dough at 30° C. is preferably 30% or more, more preferably 35% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the low-moisture, oil-based confectionery dough at 35° C. is preferably 15% or more, more preferably 30% or more, and even more preferably 35% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The SFC of the low-moisture, oil-based confectionery dough at 40° C. is preferably 0.1% or more, more preferably 1.6% or more, and even more preferably 2% or more.
By using the above-mentioned form, it is possible to provide an oily or fatty confectionery having an excellent texture even when the oily or fatty confectionery contains lipids within a certain range and has a high protein content.

The content of XXX triglyceride in the oil-based confectionery dough is preferably 1% by mass or more, more preferably 2% by mass or more.
Furthermore, the content of XXX triglycerides in the oil-based confectionery dough is preferably 5% by mass or less, and more preferably 4% by mass or less.

The content of UUU triglycerides in the oil-based confectionery dough is preferably 0.1% by mass or more, and more preferably 0.2% by mass or more.
Furthermore, the content of UUU-type triglycerides in the oil-based confectionery dough is preferably 2% by mass or less, and more preferably 1% by mass or less.

The water content of the oil-based confectionery can be adjusted to a desired range by, for example, changing the blend of aqueous ingredients such as alcoholic beverages, cream, and sugar solution.
The moisture content of the oil-based confectionery can be adjusted according to the texture required for the oil-based confectionery. In the case of a high moisture type (corresponding to the "baked type" and "shortening type" in this embodiment), it is also necessary to solve problems such as moldability.
In this case, in the case of a high moisture system (corresponding to "baked type" and "shortening used" in this embodiment), a dough with good moldability can be obtained by using an emulsifier.

Here, for oil-based confectionery dough with a high moisture content (1-15% moisture content from the dough), it is preferable to use soft fats such as shortening.

For low-moisture (less than 1% moisture content) oil-based confectionery dough, it is recommended to use hard fats such as cocoa butter.

(2) Manufacturing Method of Oil-Based Confectionery (2-1) Preparation and Forming of Oil-Based Confectionery Dough The oil-based confectionery dough used in the present invention can be manufactured according to a conventional method.
Specifically, as described above, chocolate is usually prepared by mixing ingredients, refining, and then conching.
Here, the emulsifier and protein can be added or blended during the mixing, refining, conching, and other processes, or at intervals between each process.
From the viewpoint of simplifying production, the emulsifier and protein can be added and blended by appropriately heating the chocolate to melt and fluidize it, and then mixing the emulsifier and protein into the chocolate.

At this time, a small amount of the fat or oil is melted and the fat or oil raw material is mixed with the protein in a pre-mixing step;
A main mixing process in which a small amount of the oil and fat raw material and soy protein mixed above are added to a mixture of other raw materials prepared in advance, and mixed;
By carrying out the steps, it is also possible to prepare an oil-based confectionery dough.

In this case, the pre-mixing step preferably includes mixing the fat and oil raw material with the protein and then solidifying the fat and oil raw material.

Here, it is preferable to use a high melting point oil that is solid at 30° C. as the oil to be mixed in advance with the protein.
As the fat or oil to be premixed with the protein, at least one fat or oil selected from the group consisting of the above-mentioned hydrogenated fat or oil, and/or fat or oil obtained by transesterification of palm mid, rapeseed oil, soybean oil, and/or palm stearin can be preferably used.

Furthermore, the protein that has been subjected to the above-mentioned pre-mixing step is contained in a state in which it has already been coated with fat or oil.
Here, "coating" refers to at least one of a state in which the surface of a protein particle is coated with fat or oil, or a state in which fat or oil is adsorbed into a protein particle. Therefore, the fat-and-oil based confectionery dough of the present invention can be in a form in which a protein that is previously coated with fat or oil is used.

In addition, in this mixing process, ingredients such as fruits, vegetables, crushed confectionery products, puffed or roasted products such as wheat, oats, rye, barley, brown rice, polished rice, and corn (e.g., corn flakes, bran flakes, and rice flakes), chocolate chips, caramel chips, marshmallows, soybean puffs, and whey puffs may be added in addition to the oil-based confectionery dough.

Methods for forming the oil-based confectionery of the present invention include, for example, a method using an extrusion molding device to form a bar shape, a method using a mold to form a bar or block shape, and a method of sandwiching cream between wafers and forming the confectionery.

When the fat-and-oil based confectionery dough is a high moisture type (1 to 15% moisture content of the dough), a method of molding using an extrusion molding device can be preferably adopted.
When the fat-and-oil based confectionery dough is a low moisture type (moisture content of less than 1% derived from the dough), a method of shaping using a mold can be preferably adopted.

(2-2) Baking Treatment The prepared confectionery dough is formed into a predetermined shape and baked to produce the confectionery used in this embodiment. There is no particular restriction on the baking method, and baking can be performed using an oven, a Schwanck burner, a gas burner, a microwave oven, etc.
The baking conditions may be adjusted as appropriate depending on the capacity and characteristics of the baking machine used. By adjusting the baking conditions, the surface of the outer layer of the oily confectionery may be thermally denatured by baking to such an extent that it is not sticky when held in the hand.

Example 1 Examination of the problem: Relationship between lipid content and protein content in oil-based confectionery The deterioration of texture and dryness due to the relationship between lipid content and protein content in oil-based confectionery was examined.

(1) Production of fat-based confectionery (1-1) Preparation of fat-based confectionery dough Protein was added to fat raw materials so as to obtain the composition shown in Table 1, and fat-based confectionery dough was prepared.
The lipid and protein raw materials and other components not shown in the table used in the test examples shown in Table 1 are the same as those shown in Table 1. Furthermore, no high melting point oil or fat that is solid at 30° C. was used as the oil or fat raw material in Example 1.

(1-2) Production of oil-based confectionery The prepared oil-based confectionery dough was molded by the method according to the embodiment described in Table 1 to produce the oil-based confectionery used in this example.

Here, various parameters in the oil-based confectionery were measured using the following methods.

Lipid content: Measured by hydrochloric acid digestion followed by Soxhlet extraction.
Protein content: Measured by the Kjeldahl method.
Water content: Measured by the normal pressure heating drying aid method (105° C., 5 hours).

(2) Evaluation The produced oil-based confectioneries were evaluated as follows by five panelists who are experts in food manufacturing.

・Whether the texture is dry and draws saliva due to the protein◎: The texture is dry and draws saliva due to the protein〇: The texture is dry and draws saliva due to the protein×: The texture is dry and draws saliva due to the protein

・Does it have a melt-in-the-mouth texture typical of fatty confectionery? ◎: Has a smooth melt-in-the-mouth texture typical of fatty confectionery. 〇: Has a smooth melt-in-the-mouth texture typical of fatty confectionery. ×: Does not have a smooth melt-in-the-mouth texture typical of fatty confectionery.

The results are shown in Table 1.

(i) Brownie type: The oil-based confectionery dough was extruded through a double nozzle to form a bar shape.
Thereafter, the bar-shaped fat-based confectionery dough was baked to produce fat-based confectionery.

(ii) Baked chocolate type: The oil-based confectionery dough was extruded through a double nozzle to form a bar shape.
Thereafter, the bar-shaped fat-based confectionery dough was baked to produce fat-based confectionery.

(iii) Chocolate type: The oil-based confectionery dough was molded into a bar or block shape.

(3) Results and Observations As shown in Table 1, in the form having a lipid content of 23% by mass (Reference Example 1-2) and the form having a lipid content of 37% by mass, when the protein content was 20% by mass or more, it was found that a texture that absorbed saliva derived from protein and a dry texture occurred.
In other words, it was found that when the lipid content in the oil-based confectionery dough is 20% by mass or more and 60% by mass or less, and the protein content in the oil-based confectionery dough is 20% by mass or more and 50% by mass or less, a protein-derived saliva-drawing texture and dryness are produced.

[Example 2] Verification of the effect of blending high melting point fats Next, the effect of blending high melting point fats was verified.

(1) Production of oil-based confectionery (1-1) Preparation of oil-based confectionery dough Oil-based confectionery dough was prepared by the following method so as to have the composition shown in Table 2.
First, 7 parts by mass of the fat or oil raw material was melted and mixed with the soy protein and milk protein in the amounts shown in Table 2, and then the temperature was lowered to below the melting point of the fat or oil to solidify (pre-mixing step).
Next, the protein prepared above was added to the mixture of other ingredients and mixed (main mixing step) to prepare an oil-based confectionery dough.
The lipid and protein raw materials and other components not shown in Table 2 used in the test examples shown in Table 2 were the same as those shown in Table 2.
In Example 2-1, a high melting point oil that is solid at 30° C. was used as the oil used in the pre-mixing step. In Reference Example 2-1, Comparative Example 2-1, Comparative Example 2-2, and Comparative Example 2-3, the pre-mixing step was not performed, and protein was added to the oil and fat raw material to prepare an oil-based confectionery dough.

(1-2) Production of oil-based confectionery The prepared oil-based confectionery dough was molded by the method according to the embodiment described in Table 2 to produce the oil-based confectionery used in this example.

(2) Evaluation The produced oil-based confectioneries were evaluated as follows by five panelists who are experts in food manufacturing.

・Whether or not there is poor melting in the mouth due to high melting point oils◎: No poor melting in the mouth due to high melting point oils〇: Not much poor melting in the mouth due to high melting point oils×: Poor melting in the mouth due to high melting point oils

(iii) Chocolate Type Fatty and oily confectioneries were produced in the same manner as in Example 1.

(iv) Cream type: An oily confectionery dough was sandwiched between wafers and molded into a bar shape.

(3) Results and Observations As shown in Table 2, it was found that the dryness and saliva-drawing texture derived from protein could be improved by adding high melting point fats.
Furthermore, by comparing Example 2-1 with Comparative Example 2-4, it was found that the effect is particularly pronounced when the lipid content in the oil-based confectionery dough is 20% by mass or more and 60% by mass or less, and the protein content in the oil-based confectionery dough is 20% by mass or more and 50% by mass or less.

[Example 3] Verification of the effect of the physical properties of oil-based confectionery dough.
We investigated the effect of the physical properties of oil-based confectionery dough.

(1) Production of oil-based confectionery (1-1) Preparation of oil-based confectionery dough Oil-based confectionery dough was prepared by the following method so as to have the composition shown in Tables 3 to 6.
First, the high melting point fat raw material was melted in the amount shown in Tables 3 to 6 among the fat raw materials, and the fat raw material was mixed with the soy protein and milk protein in the amounts shown in Tables 3 to 6. The temperature was then lowered to below the melting point of the fat to solidify (pre-mixing step).
Next, the soy protein prepared above was added to the mixture of other ingredients and mixed (main mixing step) to prepare an oil-based confectionery dough.

The lipid and protein raw materials and other components not shown in the tables used in the test examples shown in Tables 3 to 6 were the same as those shown in the test examples shown in Tables 3 to 6.
In addition, in Examples 3-2, 3-6, and 5-7, the pre-mixing step was not carried out, and protein was added to the fat and oil raw material to prepare fat and oil-based confectionery dough.

(1-2) Production of oil-based confectionery The prepared oil-based confectionery dough was molded by the method according to the embodiment described in Tables 3 to 6 to produce the oil-based confectionery used in this example.
The sources of lipids and proteins not shown and other ingredients not shown in the table are the same.

(2) Evaluation The produced oil-based confectionery was evaluated by five panelists who are experts in food manufacturing. The results are shown below.

(iii) Chocolate Type Fatty and oily confectioneries were produced in the same manner as in Example 1.

(ii) Baked chocolate type, (iv) Cream type. Oil-based confectioneries were produced in the same manner as in Examples 1 and 2.

(v) Biscuit type: The fat-based confectionery dough was wire-cut into a circular shape. The circular fat-based confectionery dough was then baked to produce a fat-based confectionery.

(ii) Baked chocolate type, (iii) Chocolate type, and (iv) Cream type. Oil-based confectioneries were produced in the same manner as in Examples 1 and 2.

(3) Results and Observations As shown in Tables 3 to 6, it was found that by setting the SFC of the oil-based confectionery dough itself within a specified range, it is possible to improve the protein-derived saliva-removing texture and dryness.
Specifically, by comparing Comparative Examples 6-1 to 6-6 with the Examples, it was found that when the SFC of the oil-based confectionery dough at 25°C is 62% by mass or less, the SFC at 30°C is 10% to 45% by mass, the SFC at 35°C is 0.1% to 16% by mass, and the SFC at 40°C is 0.1% to 8% by mass, the lipid content in the oil-based confectionery dough is 20% to 60% by mass and the protein content in the oil-based confectionery dough is 20% to 50% by mass, the protein-derived saliva-removing texture and dryness can be improved.

In addition, by comparing Comparative Examples 6-1 to 6-3 with the Examples, it was found that by setting the content of 3 saturated triglycerides (XXX triglycerides) to 1 to 15% by mass, it is possible to improve the poor melting in the mouth caused by high melting point oils and fats in a form in which the lipid content in the oil-based confectionery dough is 20% to 60% by mass and the protein content in the oil-based confectionery dough is 20% to 50% by mass.

In addition, by comparing Comparative Example 6-5 with the Examples, it was found that by setting the content of zero saturated triglycerides (UUU triglycerides) to 50% by mass or less, in a form in which the lipid content in the oil-based confectionery dough is 20% to 60% by mass and the protein content in the oil-based confectionery dough is 20% to 50% by mass, it is possible to improve the protein-derived saliva-removing texture and dryness.

The present invention can be used in oil-based confectioneries.

Claims (5)

The present invention has an oil-based confectionery dough containing protein,
The lipid content in the oil-based confectionery dough is 20% by mass or more and 60% by mass or less,
The protein content in the oil-based confectionery dough is 20% by mass or more and 50% by mass or less,
The fat-based confectionery has an SFC of 10% or more and 45% or less at 30°C, an SFC of 0.1% or more and 16% or less at 35°C, and an SFC of 0.1% or more and 8% or less at 40°C. The fat or oil in the oil-based confectionery dough contains a fat or oil containing a XXX triglyceride and/or a UUU triglyceride,
When the oil or fat contains a XXX triglyceride, the content of the XXX triglyceride in the oil or fat is 1 to 15% by mass,
2. The fat-and-oil based confectionery according to claim 1, wherein, when UUU triglycerides are contained, the content of the UUU triglycerides in the fat or oil is 50% by mass or less;
X: Straight-chain saturated fatty acid having 16 to 20 carbon atoms. U: Straight-chain unsaturated fatty acid having 18 carbon atoms. The lipid content in the oil-based confectionery dough is 24% by mass or more and 37% by mass or less,
The fat-and-oil based confectionery according to claim 1 or 2, wherein the protein content in the fat-and-oil based confectionery dough is 27% by mass or more and 45% by mass or less. The oil or fat comprises at least one oil or fat selected from the group consisting of hydrogenated oil or fat, and/or oil or fat obtained by transesterification of palm mid-melting point oil, rapeseed oil, soybean oil, and/or palm stearin;
In the case where hydrogenated oils and fats, and/or oils and fats obtained by transesterification of palm mids, rapeseed oil, and soybean oil are contained, the content of the hydrogenated oils and fats, and/or oils and fats obtained by transesterification of palm mids, rapeseed oil, and soybean oil is 0.2% by mass or more,
The oil-based confectionery according to claim 1 or 2, wherein when palm stearin is contained, the content of the palm stearin is 0.5% by mass or more. The fat-and-oil based confectionery according to claim 1 or 2, wherein the content of vegetable protein in the protein in the fat-and-oil based confectionery dough is 40 mass % or more.