JP7360811B2 - Composition for food and drink, method for producing the same, and food and drink - Google Patents

Description

The present invention relates to a food and drink composition that can be suitably used as a substitute for cacao mass, a method for producing the same, and a food and drink composition containing the food and drink composition.

Cocoa mass, cocoa butter, cocoa powder, etc. made from cacao are used as raw materials for chocolate, cocoa drinks, and confectionery.

Cacao is a tropical plant that is cultivated in hot and humid regions within 20 degrees of latitude north and south of the equator, where the average annual temperature is 27 degrees Celsius or higher, and the range of temperature fluctuation throughout the year is very narrow. Additionally, many cacao-producing countries are poor, and the destruction of tropical rainforests for cacao cultivation poses challenges for stable supply over the long term.

So far, substitutes (sometimes referred to as "alternatives") have been developed, and cocoa butter substitutes (cocoa butter substitute fats and oils) have been manufactured and sold through the development of fat processing technology, and are generally available. It is now possible to do so.

On the other hand, with regard to cocoa powder obtained by crushing cocoa mass or cocoa cake obtained by separating a certain amount of cocoa butter from cocoa mass, no quality-satisfactory substitute has yet been developed.

In the field of food and beverages, yeast-based technologies include, for example, baking, in which dried edible yeast is baked at a temperature of about 200°C to about 250°C for a sufficient period of time to produce the color, flavor, and aroma of natural cocoa. Methods for producing yeast products have been proposed (see, for example, US Pat.
In addition, a method for producing high-quality cooked products with improved nutrition and no yeast odor by adding and mixing yeast heat-treated with edible oil to ground meat or a cooking material mainly consisting of ground meat (for example, see Patent Document 2), A technique has also been proposed in which a flavor oil produced by mixing fats and oils and yeast extract, heating the mixture, and then removing the solid content is used as a masking agent for the odor of animal fat (see, for example, Patent Document 3).
However, none of these proposals provides a substitute for cocoa mass.

Therefore, there is a strong need for the prompt development of new materials that can be used as substitutes for cacao mass.

Special Publication No. 62-9295 Special Publication No. 56-42896 Japanese Patent Application Publication No. 2010-81886

The present invention aims to solve the above-mentioned conventional problems and achieve the following objects. That is, an object of the present invention is to provide a food/drink composition that can be used as a substitute for cacao mass, a method for producing the same, and a food/beverage product containing the food/beverage composition.

The present inventors conducted intensive studies to achieve the above object, and found that the product contains yeast cell walls, reducing sugars, and fats and oils, and has an L value (*L) of 50.0 or less as measured by a colorimeter. It has been found that the composition has a color, texture, appearance, and flavor similar to cocoa mass.

Means for solving the above problem are as follows. That is,
<1> A composition for food and drink containing yeast cell walls, reducing sugars, and fats and oils, and having an L value (*L) of 50.0 or less as measured by a colorimeter.
<2> The composition for food and drink according to <1> above, which is used as a substitute for cacao mass.
<3> The food/drink composition according to any one of <1> to <2> above, which is used as a raw material for confectionery.
<4> The composition for food and drink according to any one of <1> to <3>, wherein the reducing sugar is at least one selected from the group consisting of xylose, glucose, fructose, maltose, and lactose. be.
<5> The composition for food and drink according to any one of <1> to <4>, wherein the fat or oil is at least one selected from the group consisting of cacao butter, cacao butter substitute fat and oil, and butter oil. be.
<6> The food/beverage product according to any one of <1> to <5>, wherein the mass ratio of the yeast cell wall and the reducing sugar (yeast cell wall/reducing sugar) is 0.05 to 5.0. It is a composition.
<7> The above <1> to <6, wherein the mass ratio of the fat and oil to the total amount of the yeast cell wall and the reducing sugar {fat/oil/(yeast cell wall + reducing sugar)} is 0.1 to 3.0. The composition for food or drink according to any one of the above.
<8> The food/beverage composition according to any one of <1> to <7>, which is a heat-treated composition containing the yeast cell wall, the reducing sugar, and the fat or oil.
<9> A method for producing a composition for food and drink, which comprises heating a composition containing yeast cell walls, reducing sugars, and fats and oils.
<10> The method for producing a food or drink composition according to <9> above, wherein the heating heats the composition containing yeast cell walls, reducing sugars, and fats and oils at 100°C to 150°C.
<11> The method for producing a composition for food or drink according to any one of <9> to <10>, wherein the heating time is 5 minutes to 120 minutes.
<12> A food or drink product comprising the composition for food or drink according to any one of <1> to <8>.

According to the present invention, there is provided a composition for food/drinks that can solve the above-mentioned problems in the past, achieve the above-mentioned objectives, and can be used as a substitute for cacao mass, a method for producing the same, and a composition for food/drinks that can be used as a substitute for cacao mass. It is possible to provide food and beverages containing.

(Composition for food and drink products and method for producing the composition for food and drink products)
The food and drink composition of the present invention has an L value (*L) of 50.0 or less as measured by a color difference meter, and contains at least yeast cell walls, reducing sugars, and fats and oils, and further contains other ingredients as necessary. Contains ingredients.
The method for producing the food/drink composition is not particularly limited and can be appropriately selected depending on the purpose, but it can be suitably produced by the method for producing the food/beverage composition of the present invention.
Hereinafter, the food and drink composition of the present invention will also be explained in conjunction with the explanation of the method for producing the food and drink composition of the present invention.

The method for producing a composition for food and beverages of the present invention includes at least heating a composition containing yeast cell walls, reducing sugars, and fats and oils (hereinafter sometimes referred to as a "heating step"). Further, other steps may be included depending on the situation.

<Heating process>
The heating step is a step of heating a composition (hereinafter sometimes referred to as "heating composition") containing yeast cell walls, reducing sugars, and fats and oils.

<<Heating composition>>
The heating composition includes at least yeast cell walls, reducing sugars, and fats and oils, and further includes other components as necessary.

-Yeast cell wall-
The yeast cell wall is what remains after extracting yeast extract from yeast.
The yeast cell wall may be appropriately prepared or a commercially available product.
Note that the yeast cell wall in the present invention does not include yeast cell walls containing yeast extract.

The method for preparing the yeast cell wall is not particularly limited and can be selected as appropriate depending on the purpose. For example, by washing the cultured or brewed yeast, removing impurities, and then extracting the extract. , the remaining residue (yeast cell wall) can be prepared.
The method for extracting the extract component is not particularly limited, and any known method can be selected as appropriate, and examples thereof include autolysis, enzymatic decomposition, hot water extraction, and the like.
The form of the yeast cell wall is not particularly limited and can be selected as appropriate depending on the purpose, for example, a mud-like one, one whose water content has been reduced by squeezing, one whose water content has been further reduced by drying, Examples include those in powder form and those suspended in liquid.
The drying method is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a method of drying by drum drying.

The type of yeast is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include beer yeast, baker's yeast, Torula yeast, and the like.
The genus of the yeast is not particularly limited and can be appropriately selected depending on the purpose, and includes, for example, the genus Saccharomyces and the genus Candida . Among these, the genus Saccharomyces is preferred.
Specific examples of the yeast of the genus Saccharomyces include Saccharomyces cerevisiae .
Specific examples of the yeast of the genus Candida include Candida utilis .

The yeast cell wall may be prepared from one type of yeast, or may be prepared from two or more types of yeast.

The content of the yeast cell wall in the heating composition is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 5% by mass to 50% by mass, and 15% to 35% by mass. More preferably, 20% by mass to 30% by mass is particularly preferred. When the content is within a preferable range, it is advantageous in that the color tone, properties, appearance, and flavor can be made closer to those of cacao mass.

-Reducing sugar-
The reducing sugar is not particularly limited and can be selected as appropriate depending on the purpose. For example, monosaccharide reducing sugars include xylose, glucose, fructose, galactose, arabinose, rhamnose, etc. Examples of reducing sugars include maltose, lactose, lactulose, etc.; examples of reducing sugars of oligosaccharides include galactooligosaccharides, xylooligosaccharides, and isomalto-oligosaccharides; and examples of reducing sugars of polysaccharides include dextrin, etc. . These may be used alone or in combination of two or more.
Among these, at least one selected from the group consisting of xylose, glucose, fructose, maltose, and lactose is preferable in that it can have a color tone, property, appearance, and flavor closer to cacao mass, and xylose, glucose, At least one selected from the group consisting of fructose and lactose is more preferred, and xylose is particularly preferred. Further, a combination of xylose and a reducing sugar other than xylose is also preferred.
A commercially available product can be used as the reducing sugar.

The particle size of the reducing sugar is not particularly limited and can be selected as appropriate depending on the purpose, but if the particle size of the reducing sugar is large, it may be pulverized before mixing with the yeast cell wall. It is preferable to leave it there. More specifically, it is preferable to grind the particles to an average particle diameter (median diameter) of 20 μm or less, and more preferably to a particle size of 10 μm or less.

The content of the reducing sugar in the heating composition is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 5% by mass to 50% by mass, and 15% by mass to 35% by mass. More preferably, 20% by mass to 30% by mass is particularly preferred. When the content is within a preferable range, it is advantageous in that the color tone, properties, appearance, and flavor can be made closer to those of cacao mass.

The mass ratio of the yeast cell wall and the reducing sugar (yeast cell wall/reducing sugar) is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 0.05 to 5.0, and 0. .2 to 3.0 is more preferable, and 0.5 to 2.0 is particularly preferable. When the mass ratio (yeast cell wall/reducing sugar) is within a preferable range, it is advantageous in that the reaction proceeds quickly and a color tone, property, appearance, and flavor closer to cacao mass can be achieved with less energy. .

-Oils and fats-
The above-mentioned fats and oils are not particularly limited as long as they can be used in foods and drinks, and can be appropriately selected depending on the purpose.For example, vegetable oils, animal fats, hydrogenated oils thereof, transesterified oils, etc. Examples include oil, fractionated oil, etc.
Specific examples of the vegetable oils include, for example, cacao butter (sometimes referred to as "cocoa butter" or "cocoa butter"), cacao butter substitute fats and oils, safflower oil, sunflower oil, soybean oil, corn oil, and cottonseed oil. , rice oil, rapeseed oil, olive oil, palm oil, palm kernel oil, coconut oil, etc.
Specific examples of the animal fats and oils include milk fat (sometimes referred to as "butter oil"), lard, and the like.
The above fats and oils may be used alone or in combination of two or more.
Among these, at least one selected from the group consisting of cacao butter, cacao butter substitute fats and oils, and butter oil is preferable, and cacao butter is more preferable, since it can provide a flavor closer to cacao mass.
As the oil or fat, an appropriately prepared one may be used, or a commercially available product may be used.

The content of the oil and fat in the heating composition is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 25% by mass to 65% by mass, more preferably 35% by mass to 55% by mass. preferable. When the content is within a preferable range, it is advantageous in that the color tone, properties, and appearance can be made closer to those of cacao mass.

The mass ratio of the fat and oil to the total amount of the yeast cell wall and the reducing sugar {fat/oil/(yeast cell wall + reducing sugar)} is not particularly limited and can be selected as appropriate depending on the purpose, but 0 .1 to 3.0 is preferred, 0.3 to 1.8 is more preferred, and 0.5 to 1.4 is particularly preferred. If it is within the above-mentioned preferred range, it is advantageous in that the slurry can have a viscosity that is easy to stir, and can have a color tone, properties, and appearance that are closer to cocoa mass.

-Other ingredients-
The other ingredients are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, auxiliary raw materials or additives commonly used in producing food and drink products. can be mentioned. Specific examples include antioxidants, emulsifiers, fragrances, seasonings, and sweeteners. These may be used alone or in combination of two or more.
As the other components, appropriately prepared ones may be used, or commercially available products may be used.
The content of the other components in the heating composition is not particularly limited and can be appropriately selected depending on the purpose.

<<Heating>>
The heating method is not particularly limited and can be appropriately selected depending on the purpose. For example, the fat or oil is heated to a desired temperature, a composition containing the yeast cell wall, the reducing sugar, and if necessary the other components is added thereto, and the mixture is stirred to be uniform; Examples include a method of forming a slurry, heating the slurry to a target heating temperature, and maintaining the heating temperature for a target time.

The heating conditions in the heating step are not particularly limited and can be appropriately selected depending on the purpose.

-Heating temperature-
The heating temperature is not particularly limited and can be selected appropriately depending on the purpose, but it is preferable to heat the heating composition at 100°C to 150°C, more preferably at 110°C to 130°C. is more preferred, and heating at 115°C to 125°C is particularly preferred. When the heating temperature is within a preferable range, it is advantageous in that the color tone, properties, appearance, and flavor can be made closer to those of cacao mass.

-Heating time-
The heating time is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 5 minutes to 120 minutes, more preferably 10 minutes to 60 minutes, and particularly preferably 15 minutes to 35 minutes. When the heating time is within a preferable range, it is advantageous in that the color tone, properties, appearance, and flavor can be made closer to cocoa mass.

The food/drink composition can be obtained by heat-treating the heating composition.

In the method for producing the composition for food and beverages, heating is performed in oil and fat, so control such as temperature adjustment becomes easy. Moreover, by using reducing sugar, it is possible to obtain a food/beverage composition having a desired flavor and the like at a low heating temperature.

<<L value>>
The heating composition changes color due to the heating.
The L value (*L) of the heating composition after heating (i.e., the food and drink composition) measured by a color difference meter is not particularly limited as long as it is 50.0 or less, and it can be adjusted as appropriate depending on the purpose. Although it can be selected, it is preferably 45.0 or less, more preferably 25.0 or less, since it can produce a color tone closer to cocoa mass.
The L value can be measured with a known color difference meter, for example, using Spectrophotometer SA4000 (manufactured by Nippon Denshoku Kogyo Co., Ltd.) under the conditions of reflected light measurement.

<Other processes>
The other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose, and include, for example, a mixing step, a cooling step, and the like.

The mixing step is a step of mixing the yeast cell wall, the reducing sugar, and, if necessary, the other components to prepare a mixture to be added to the fat or oil.
The mixing method and conditions are not particularly limited and can be appropriately selected depending on the purpose.

The cooling step is a step of cooling the composition obtained in the heating step to room temperature (15° C. to 25° C.) or lower.
The cooling method is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include natural cooling, water cooling, and the like.

The shape of the food/beverage composition is not particularly limited and can be selected as appropriate depending on the purpose. It can be made into a solid form under ice temperature.

The food/beverage composition is a cacao mass-like composition having a color tone, properties, appearance, and flavor similar to cacao mass, as described in the Examples section below.
Furthermore, the flavor of the food/beverage composition can be easily adjusted by adjusting the types and blending ratios of the reducing sugars and fats and oils to be combined with the yeast cell walls, and the heating conditions. Cocoa mass-like compositions can have a variety of flavors.

<Application>
The use of the composition for food and drink is not particularly limited as long as it is used for food and drink, and can be appropriately selected depending on the purpose, but use as a substitute for cacao mass and as a raw material for confectionery is preferred.
The food/drink composition can be used as a substitute for part or all of the cacao mass used in conventional cacao mass-based food/beverage products.

-Food and drinks-
The above-mentioned food and beverages refer to foods that have little risk of harming human health and are ingested orally or through gastrointestinal administration in normal social life, and include food and beverages, pharmaceuticals, quasi-drugs, etc. under administrative classification. It is not limited to these categories, but includes a wide range of general foods, health foods, health functional foods, beauty foods, quasi-drugs, pharmaceuticals, etc. that are taken orally.

The food/beverage products are not particularly limited and can be appropriately selected depending on the purpose, but food/beverage products using cacao mass are preferred.
Foods and beverages using the cacao mass are not particularly limited and can be selected as appropriate depending on the purpose, such as beverages such as chocolate drinks and cocoa drinks; chocolate; ice cream flavored with chocolate or cocoa; Examples include frozen desserts such as soft serve ice cream and sherbet; biscuits, cookies, and bread flavored with chocolate or cocoa.
Note that in the present invention, chocolate also includes so-called quasi-chocolate.

(Food and beverages)
The food/beverage products of the present invention are not particularly limited as long as they contain the composition for food/beverage products of the present invention, and any known food/beverage products can be appropriately selected. Examples include those similar to those described in the section -Food and beverages- in the method for producing compositions.

The content of the composition for food and drink in the food and drink is not particularly limited and can be appropriately selected depending on the purpose.

The method for producing the food/beverage product is not particularly limited as long as the food/drink composition is blended, and any known method for producing the food/beverage product can be appropriately selected.

Since the food and drink products of the present invention contain the composition for food and drink of the present invention, even when part or all of the cacao mass conventionally used in the food and drink is replaced, the food and drink products of the present invention are similar to those of conventional food and drink products using cacao mass. The taste and appearance can be changed.

EXAMPLES The present invention will be specifically described below with reference to Examples, Comparative Examples, and Test Examples, but the present invention is not limited to these Examples and the like.

(Examples 1 to 27, Comparative Examples 1 to 5)
Compositions having the formulations listed in Tables 1-1 to 1-1-6 below were prepared as follows.
Component (A) or (A') and component (B) or (B') were mixed to obtain a mixture. Component (B) was pulverized using a mortar as necessary.
The mixture was added to the component (C) or component (C') heated to the heating temperature listed in Tables 1-1 to 1-6 below, and stirred uniformly to form a slurry. In addition, for the butter oil of the component (C), butter obtained by heating and removing water was used. (The amounts of butter oil in Tables 1-1 to 1-1-6 below are listed after removing water.)
From the time when the temperature of the slurry reached the heating temperatures listed in Tables 1-1 to 1-6 below, the heating temperatures were maintained for the heating times listed in 1-1 to 1-6 below. When the heating time elapsed, the heating was stopped, and the mixture was left to cool or cooled to room temperature to obtain compositions of Examples 1 to 27 and Comparative Examples 1 to 5.

The details of each component used in the composition are as follows.
[(A) Component]
・Yeast cell wall (HG-CW, manufactured by Asahi Group Foods Co., Ltd.)
[(A') component]
・Dried yeast (HG-DY, manufactured by Asahi Group Foods Co., Ltd.)
・ Yeast extract (PS-d, manufactured by Asahi Group Foods Co., Ltd.)
[(B) Component]
・Xylose (manufactured by Mitsubishi Corporation Foodtech Co., Ltd.)
・Glucose (anhydrous crystalline glucose, manufactured by Sanei Toka Co., Ltd.)
・Fructose (fruit sugar, manufactured by Nisshin Sugar Co., Ltd.)
・ Maltose (Sunmalt, manufactured by Hayashibara Co., Ltd.)
・Lactose (manufactured by LeprinoFoods)
[(B') component]
・ Sucrose (HBS, manufactured by Hokuren Agricultural Cooperative Federation)
[(C) Component]
・Cacao butter (Cacao butter, manufactured by Daito Cacao Co., Ltd.)
・ Butter oil (prepared from butter (Yotsuba Butter, manufactured by Yotsuba Dairy Co., Ltd.))
・ Cocoa butter substitute oil (Melano NEW SS7, manufactured by Fuji Oil Co., Ltd.)

<Evaluation>
-Color, properties, appearance-
The color tone, properties, and appearance of the obtained composition were visually compared and evaluated with cacao mass. Specifically, we comprehensively judge the following two points that are necessary to use as a cacao mass substitute: (1) whether it has a black-reddish-brown color similar to cacao mass, and (2) whether there is no oil or fat separation. Evaluated by. The evaluation was performed by 10 evaluators, and the average scores are shown in Tables 1-1 to 1-1-6 below.
The composition of Comparative Example 4 contained water and was clearly different from cacao mass, so it was excluded from evaluation.
5 points: Same color tone, properties, and appearance as cacao mass.
4 points: There is a slight difference in color tone, properties, and appearance compared to cacao mass.
3 points: There is a slight difference in color tone, properties, and appearance compared to cacao mass, but it is within an acceptable range.
2 points: There is a significant difference in color tone, properties, and appearance compared to cacao mass.
1 point: Not the color, properties, or appearance of cacao mass.

-Flavor-
The flavor of the obtained composition was compared with that of cacao mass and evaluated according to the following evaluation criteria. The evaluation was performed by 10 evaluators, and the average scores are shown in Tables 1-1 to 1-1-6 below.
As mentioned above, the composition of Comparative Example 4 contained water and was excluded from evaluation because it had a color tone, properties, and appearance that were clearly different from those of cacao mass.
5 points: The taste is similar to cacao mass.
4 points: It has a slightly different taste compared to cacao mass.
3 points: The taste is a little different compared to cacao mass, but it is within an acceptable range.
2 points: The taste is quite different from cacao mass.
1 point: The taste is completely different from cacao mass.

-L value-
Among the obtained compositions, for the compositions of Examples 1 to 27 and Comparative Example 1, the L value (* L) was measured. The results are shown in Tables 1-1 to 1-1-6 below.
In addition, since the compositions of Comparative Examples 1 to 5 were inferior in at least one of the above-mentioned evaluations of color tone, property, appearance, and flavor, the L value was measured for the composition of Comparative Example 1 as a reference.

From the results of Examples 1 to 27 and Comparative Examples 1 to 5, the composition of the present invention contains yeast cell walls, reducing sugars, and fats and oils, and has an L value (*L) of 50.0 or less as measured by a color difference meter. The product was confirmed to have cacao mass-like color tone, properties, appearance, and flavor.
It was also confirmed that cacao mass-like compositions with different flavors could be obtained by changing the type of reducing sugar, the blending ratio of each component, and the heating conditions (temperature, time).
As an example, when the composition (heating composition) before heating in Example 1 was evaluated in the same manner as in <Evaluation> above, the evaluation results for "color tone, properties, and appearance" were 1.0, The evaluation result for "flavor" was 1.0, and the "L value" was 50.72.

(Test example 1)
Using the compositions obtained in Examples 24 to 27 or Comparative Example 1 as a cocoa mass substitute, milk chocolate was produced in a conventional manner with the formulations shown in Table 2 below. In addition, as a control, ordinary milk chocolate using cacao mass was produced in the same manner.

The details of each component used in the milk chocolate are as follows.
・Cacao mass (Cacao mass, manufactured by Daito Cacao Co., Ltd.)
・Cacao butter (cocoa butter, manufactured by Daito Cacao Co., Ltd.)
・ Whole milk powder (whole milk powder, manufactured by Yotsuba Milk Industry Co., Ltd.)
・ Sugar (HBS, manufactured by Hokuren Agricultural Cooperative Federation)

<Evaluation>
The obtained milk chocolate was eaten by 10 evaluators as milk chocolate without disclosing its composition, and evaluated according to the following evaluation criteria. The average scores of the evaluations by each evaluator are shown in Table 2 below.
5 points: The taste is more delicious than milk chocolate, and the appearance is also good.
4 points: Taste and appearance of milk chocolate.
3 points: Close to the taste and appearance of milk chocolate.
2 points: The taste and appearance are slightly different from milk chocolate.
1 point: It does not taste or look like milk chocolate.

From the results of Test Example 1, the milk chocolates of Test Examples 1-1 to 1-4 produced using the food and drink compositions of the present invention have a taste and appearance that can be recognized as milk chocolate, and the milk chocolates of Test Examples 1-1 to 1-4 produced using the food and drink compositions of the present invention have a taste and appearance that are recognized as milk chocolate, and are similar to the compositions of the present invention. It was confirmed that the product can be used as a raw material for confectionery as a substitute for cocoa mass.
Furthermore, the milk chocolates of Test Examples 1-1 to 1-4 each had different flavors, and it was confirmed that the present invention can provide cacao mass-like compositions with various flavors.

Claims (12)

Contains yeast cell walls, reducing sugars, and fats and oils, and has an L value (*L) of 31.22 or less as measured by a colorimeter,
A composition for food and drink, characterized in that it is used as a substitute for cacao mass . Contains yeast cell walls, reducing sugars, and fats and oils, and has an L value (*L) of 50.0 or less as measured by a colorimeter,
A composition for food and drink, characterized in that it is used as a substitute for cacao mass. The composition for food or drink according to any one of claims 1 to 2, which is used as a raw material for confectionery. The composition for food or drink according to any one of claims 1 to 3, wherein the reducing sugar is at least one selected from the group consisting of xylose, glucose, fructose, maltose, and lactose. The composition for food and drink according to any one of claims 1 to 4, wherein the fat or oil is at least one selected from the group consisting of cacao butter, cacao butter substitute fat and oil, and butter oil. The composition for food or drink according to any one of claims 1 to 5, wherein the mass ratio of the yeast cell wall to the reducing sugar (yeast cell wall/reducing sugar) is 0.05 to 5.0. According to any one of claims 1 to 6, the mass ratio of the fat and oil to the total amount of the yeast cell wall and the reducing sugar {fat/oil/(yeast cell wall + reducing sugar)} is 0.1 to 3.0. Compositions for food and drink. The composition for food or drink according to any one of claims 1 to 7, which is a heat-treated composition containing the yeast cell wall, the reducing sugar, and the oil or fat. A method for producing a composition for food or drink according to any one of claims 1 to 8, comprising:
1. A method for producing a composition for food and drink, comprising heating a composition containing yeast cell walls, reducing sugars, and fats and oils. The method for producing a composition for food or drink according to claim 9, wherein the heating comprises heating the composition containing yeast cell walls, reducing sugars, and fats and oils at 100°C to 150°C. The method for producing a composition for food or drink according to any one of claims 9 to 10, wherein the heating time is 5 minutes to 120 minutes. A food or drink product comprising the composition for food or drink according to any one of claims 1 to 8.