JPH07284380A - Production of granular oil-containing food - Google Patents

Abstract

PURPOSE:To produce a food useful for roux, a seasoning, a soup source, etc., by heating a mixture of a solid fat and another food material up to >=the melting point of the solid fat, admixing a porous material prepared, e.g. by puffing a granulated starch therewith and cooling it. CONSTITUTION:A mixture of a solid fat (the content of the solid fat is >=20wt.%) and another food material (wheat flour, etc.) is heated up to >=the melting point of the solid fat. A porous food material prepared, e.g. by puffing a granulated starch is admixed with the food in which the solid fat is melted in an amount of 20 to 100wt.% based on the solid fat and subsequently cooled to <=the melting point of the solid fat.

Description

Detailed Description of the Invention

[0001]

The present invention relates to the production of oil-containing foods,
More specifically, it relates to a novel method for producing a granular oil-containing food.

[0002]

2. Description of the Related Art Oil-containing foods with low water content, such as roux and chocolate, which are composed of food materials such as fats and oils, flour, seasonings, dairy products, sugar, etc., are easily blocked by heating and cooling. It is often supplied in the state, but for applications such as curry dishes, stew dishes, chocolate drinks that are dissolved and used, the block form has poor solubility, and flakes and granules improve solubility. It is also done.

[0003] However, although oily foods in the form of flakes, such as curry roux, have improved solubility immediately after production, they are said to be difficult to dissolve due to agglomeration due to physical forces such as high temperatures in summer or due to weighting. It has drawbacks.

On the other hand, granular oil-containing foods have good fluidity and are easy to handle, have good solubility, and not only shorten the time required for cooking, but also can prevent the agglomeration of flakes. It can be used as a seasoning for the table that is sprinkled and used because it has an appropriate shape, and because it has excellent dispersion, it can be used to make dry curry flavored fried rice, toppings such as soft ice cream and ice cream. As a result, it is possible to easily give a taste such as chocolate flavor.

As described above, for producing a granular oil-containing food having excellent properties which cannot be obtained by a block-like or flake-like oil-containing food, for example, a high-melting oil or fat is melted, and the melted oil or fat is used as a granulated powder. The method of spraying and granulating is well known, but in order to spray the oil and fat while preserving it in the molten state, a device for heating or spraying the oil and fat is necessary, and the sprayed oil and fat and the granulated powder are It was difficult to make uniform contact, and the particle size distribution of the obtained granular material was likely to be broad, making it difficult to adjust the particle size.

On the other hand, various attempts have been made to facilitate the granulation of oil-containing foods in granular form and to control the particle size of granular products in an easy manner.
No. 152, JP-A 1-269469, JP-A 59-6.
6848, JP-A-60-15055, JP-A-5-6.
No. 9 is disclosed.

JP-A-58-107152 discloses a melting point of 4
Edible fats and oils such as beef tallow and hydrogenated oil at 0 to 50 ° C. are heat-melted, and starchy raw materials such as wheat flour and starch are added and boiled. This is a method of producing granulated curry roux by extruding and granulating the mixture with added fluid, but it takes time to dry because it uses water, and water is evaporated from the granulated product. Then, there was a problem that the aroma component in the granulated product was volatilized along with the evaporation of water.

Japanese Unexamined Patent Publication No. 1-269469 discloses powdered vinegar,
This is a method of mixing powdered fats and oils, spices, salt, and seasonings, and spraying a binder-containing solution on the fluidized bed of the mixture to obtain a granular dressing for granulation, which is a special device such as a fluidized bed. Is necessary for the reason that the agglomeration and granulation is smoothly performed by using the binder, and there is a problem that the aroma component is volatilized during the flowing because the powder is made to flow by warm air.

Japanese Patent Laid-Open No. 59-66848 discloses a granulation method in which a material to be granulated powder and a binder powder having a melting point of 40 to 130 ° C. are powder-mixed, and then heated to a temperature higher than the melting point of the binder powder and cooled. In order to use fats and oils as above, a special pretreatment for powdering the fats and oils was required.

Japanese Unexamined Patent Publication No. 60-145055 discloses solid fat-containing flakes obtained by cooling, with a drum flaker, a roux obtained by heat-treating a food material that requires heat treatment at high temperature with molten solid fat, and salt that does not require heat treatment. It is a method of powder-mixing sugar and unfavorable extract of heat treatment, heating to above the melting point of solid fat and then cooling to obtain a granular oil-containing food, and it is recognized that the range of the target granular food can be expanded. Even so, a special device such as a drum flaker is used to flake the oil and fat, and it is pressed and cooled at the same time by sandwiching the melted solid oil between the cooled rolls to form flakes and the solid oil. It is necessary for the reason that it has a constant shape, etc., and as the number of flaking steps increases, it causes a cost increase.

JP-A-5-69 discloses a liquid roux 100 obtained by heating and mixing xanthan gum, starches and edible oils and fats.
Granules obtained by mixing 60 to 130 parts by weight of a powdery mixture in which extract powder such as meat-based extract powder, various sugars, salt, skim milk powder, curry powder, cream powder, dextrin and the like are appropriately mixed with respect to parts by weight. A method for producing a powdery sauce and an instant food prepared by mixing the granular food sauce and ingredients have been disclosed. However, the powdery mixture is added in a large amount, and only a fat and oil content is inevitably obtained. There was a problem.

On the other hand, regarding the granulation of chocolate in which the aroma of cocoa and the smooth texture when cocoa butter melt in the mouth are enjoyed, suitable means such as spray cooling method, for example, JP-A-63-186799. It is a general method to mix powdery or granular milk components to powdered chocolates prepared by the method, heat the mixture to a temperature at which the chocolate slightly melts by hot air, and granulate. In addition, roasted cocoa nibs alone or a mixture of cocoa nibs and food materials normally used for chocolate, -5
When pulverized to 325 mesh or less at an ultra low temperature of 0 ° C., returned to room temperature in carbon dioxide gas, nitrogen gas, or dehumidified air, when granulating, moisturize so that the water content is several percent, vibrate and granulate, A method for obtaining granular chocolate by ventilating or drying under reduced pressure at room temperature or by heating and dehumidifying air (JP-A-51)
No. 101172), skim milk powder, sugar, etc., and agitated medium-chain fats having 6, 8, 10 carbon atoms, and agitated, and aroma powder such as cocoa powder to obtain an aromatic granular food ( JP-A-56-109567), using a fluidized bed or the like, a fat base such as melted chocolate is sprayed onto a beverage base granule consisting of cocoa, coffee or a mixture of skim milk powder and sugar and the like to coat the fat. Method (Japanese Patent Application Laid-Open No. HEI-2)
No. 234640), etc., but a special device is required for obtaining powdery chocolate or for granulating, or when using granulated nuclear material, some method is used in the previous step. First, there was a drawback that a step of granulating was necessary.

[0013]

The problem to be solved by the present invention is to provide a method for producing a granular oil-containing food product which can easily and inexpensively granulate a food product having a solid fat content of 20% by weight or more. To provide.

[0014]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies on the above problems, and as a result, a fat and oil is a food containing solid fat, and solid fat and solid foods other than solid fat are solid. The present invention has been completed based on the finding that a granular oil-containing food product can be obtained by adding a porous food material, mixing and cooling after heating above the melting point of fat.

The oil-containing food which is the object of the present invention is composed of fats and oils and food materials other than fats and oils, and the fats and oils are solid fats. If the content of the solid fat is less than 20% by weight, it becomes difficult to granulate. Therefore, the content of the solid fat needs to be 20% by weight or more. Further, since it becomes difficult to granulate as the water content increases, it is a food product having a water content of 8% or less, and more preferably a water content of 5% or less in the form of powder or solid. Specific examples of such foods include curry dishes, stews, potage soups,
Examples include roux mainly composed of wheat flour, which is the base of white sauce, brown sauce, etc., seasonings, soup base, chocolate, and the like.

The term "granular form" as used in the present invention means that the oil-containing foods described above have good solubility to shorten cooking time, prevent agglomeration during storage and enable long-term storage, For the purpose of facilitating automatic weighing of the package and improving the fluidity so that it can be used as a seasoning or topping used by sprinkling, most of particles are 250 to 20.
It means a granulated product having a particle size of about 00 μm.

The solid fat used in the present invention generally means one that is solid at room temperature due to the inherent characteristics of fats and oils. In the present invention, a liquid fat that is liquid at room temperature is used. However, the oils and fats include those whose melting point exceeds room temperature as a whole, and specific examples thereof include solids at room temperature such as palm oil, coconut oil, palm kernel oil, cocoa butter, beef tallow, and lard. Hydrogenated oils and soybean oil, rapeseed oil, cottonseed oil, saffron oil, sunflower oil, corn oil, rice oil, and linseed oil, etc., or hydrogenated to increase the melting point or the freezing point. The lowered ones may be used alone or in combination so that the entire fats and oils are solid at room temperature.

The melting point of the solid fat used in the present invention is determined by the type and storage state of the target granular oil-containing food, and for example, in the case of chocolate which needs to be melted at the temperature in the mouth. In addition, it is desirable to adjust the melting point as high as possible so long as it does not affect the texture for applications such as soups that are dissolved in hot water and eaten, and when refrigerated storage, use a lower melting point. May be.
The solid fat preferably has a melting point of 55 ° C. or lower.

On the other hand, food materials other than solid fat include starch-containing substances such as flour and starch, starch degradation products such as dextrin and oligosaccharides, polysaccharides such as gum arabic, locust bean gum and xanthan gum, soybeans. Protein, wheat protein,
Proteins such as whey protein and gelatin, various amino acids such as protein hydrolysates, seasonings such as sodium glutamate, organic acids such as citric acid and malic acid, various sugars such as sugar and glucose, salt, whole milk powder and skim milk powder And so on, emulsifiers such as lecithin and sugar ester, animal- and plant-derived extracts, spices and spices, etc., and are appropriately selected depending on the type of oil-containing food. In principle, food materials other than solid fat do not include porous food materials in the present invention.

The porous food material described in the present invention is a powder having an irregular granular or powdery shape, and has a specific volume of 6 to 20 cc / having many voids on the surface or inside of the powder.
It means a substance of about g. Specifically, the following can be illustrated.

(A) Degradation product of starch having a DE of 18 or less, for example, starch obtained by hydrolyzing starch such as corn starch and tapioca starch to a DE of 18 or less with an enzyme and / or an acid is dried and powdered in a drum dryer at about 140 to 170 ° C. (Specific volume: 6 to 20 cc / g: JP-A-50-2
3305),

(B) Degradation products of starch having a DE of 30 or less, for example, natural starch such as potato starch, amylose and amylopectin fractions, etherified starch, esterified starch, oxidized starch, acid-treated starch, grafted starch and the like modified starch Hydrolyzed to less than DE30 by acid decomposition, alkali decomposition, enzymatic decomposition or a combination thereof, and seaweed extract, plant seed mucilage, plant fruit mucilage, plant resin-like mucilage, microorganism-produced mucilage, One or more polymer substances selected from the group consisting of water-soluble or water-dispersible proteins, cellulose derivatives and water-soluble synthetic polymers such as sodium alginate, locust bean gum, pectin, gum arabic, xanthan gum, gelatin and carboxy. A water dispersion of methyl cellulose, etc. dried with a drum dryer No. 9-76538),

(C) Starch or starch derivative For example, natural starch such as potato starch, amylose or amylopectin fraction, etherified starch, modified starch such as esterified starch, oxidized starch, acid-treated starch and grafted starch, and water-soluble Alternatively, an aqueous dispersion of one or more polymeric substances selected from the group consisting of water-dispersible proteins and water-soluble synthetic polymers such as gelatin, sodium caseinate, polyvinyl alcohol and sodium polyacrylate is dried with a drum dryer. Powdered one (JP-A-59-76539),

(D) Starch, or cereal flour containing 70% or more of starch, such as corn starch, starch such as potato starch, wheat flour, barley flour, rice flour, buckwheat flour, potato flour, sweet potato flour, etc. together with water at 70 ° C. or more And heat the starch to α
And then freeze-dried, and the frozen product is vacuum-dried and then crushed (JP-A-62-3752).

(E) A starch raw material composed of starch granules or a mixture of starch (granulate) and a lubricant such as tricalcium phosphate, calcium hydrogen phosphate, calcium chloride, magnesium sulfate, magnesium chloride, etc. is used as a puff gun or the like. Using the puffing device of No. 6, the starch raw material was foamed and expanded by heating and pressurizing it while rotating it (Japanese Patent Laid-Open No. 61-17375).
7),

(F) The starch and / or cereal flour is conditioned to a moisture content of 15 to 20%, the temperature is 180 to 250 ° C., and the pressure is 1
A product rapidly extruded through a die hole at 0 to 30 kg / cm 2, dried and pulverized (JP-A-55-99166),

(G) Starch and cereal flours were heated in an extruder at a water content of 14 to 22%, a temperature of 120 to 180 ° C., and a pressure of 15
After decompressing by heating at 50 kg / cm @ 2, there is almost no residue of 32 mesh and crushed so that 200 mesh or less does not exceed 35% (Japanese Patent Laid-Open No. 63-286401), starch decomposition products, starch, flour, etc. It is based on.

Although any of these porous food materials can be used in the present invention, those based on a decomposed product of starch are more preferable for foods in which transparency and graininess are particularly problems,
For example, a porous food material based on a decomposed product of starch produced by JP-A-50-23305 has a sugar content of about 1%.
It has a very weak sweetness of about / 10 or less, has no odor, and has cold water, compared to the porous food material obtained from starch, grains, etc.,
It easily dissolves in hot water, and the granular oil-containing food dissolves transparently in the case of soup, and becomes excellent in mouthfeel and mellowness in the case of chocolate. The specific volume is a value obtained by dividing the volume when the sample is filled in a container having a constant volume by the weight of the sample at that time. This porous food material is added to the solid fat after heating the oil-containing food in an amount of 20 to 100 parts by weight. At this time, if the oil-containing food is preliminarily made to contain the material, a lump or a powdery substance is easily formed in addition to the granular substance, so that a preferable granular state cannot be obtained.

In the conventional method for granulating oil-containing food,
(i) requires a special granulation device, (ii) evaporation of aroma components during drying in wet granulation, (iii) simply powder material after melting solid fat in dry granulation There are many restrictions that the granular state is poor just by mixing and cooling, or (iv) the solid fat needs to be made into a limited shape such as powder or flakes in order to improve the granular state. It was

On the other hand, in the present invention, the shape of the solid fat and the method of melting the solid fat are not particularly problematic, but the point is that the solid fat is melted together with the food material at a temperature higher than the melting point of the solid fat. It is characterized by adding and mixing porous food materials and cooling them into granules very easily, making it possible to produce a wide range of granular oil-containing foods from low to high solid fat contents. To do. However, if the amount of solid fat is too small, it tends to be powdered,
The ratio of solid fat and food materials other than solid fat is 20/80 or more, and 35 / 65-80 / to obtain more uniform granules.
Granulation is carried out by adding a porous food material to a food contained in a weight ratio of 20. At this time, if the amount of the porous food material added to the solid fat is less than 20% by weight, granulation cannot be achieved, and even if it exceeds 100% by weight, the characteristics in the granular state do not change, which is not economical. ~ 100% by weight
Is desirable.

A general method for producing a granular oil-containing food according to the present invention is to use a mixer equipped with a suitable heating device and to mix solid fat 20 to 1 at a temperature exceeding the melting point of solid fat while stirring.
The food temperature other than the solid fat is added after melting 100 parts by weight, or the solid fat and the food material other than the solid fat are added and then the solid fat is melted at the above temperature to increase the product temperature of the mixture. Even if the mixture does not exceed 30 ° C. from the melting point of fats and oils, and the fluidity of the mixture is sufficiently maintained even at a low temperature, 20 to 100% by weight of porous food material relative to solid fats is gradually added,
Alternatively, the mixture is added several times and mixed for 10 to 30 minutes to homogenize. After mixing, the mixture is allowed to stand or is stirred and cooled to a temperature lower than the melting point of the solid fat by 10 to 30 ° C., and if necessary, the particle size is adjusted, whereby the product is produced. At this time, either direct fire or indirect heating such as jacket type can be used for heating, and mixing at high speed will make the oil and fat exude and become difficult to granulate, and if the oil and fat content is low, it will be a load. However, since it may be large in some cases, it is preferable to use a mixer of a type capable of withstanding a load and stirring at a low speed. When a kneader is used as an example of such a mixer, the stirring may be performed at about 4 to 60 rpm, but the stirring is not limited to this as long as similar stirring conditions can be obtained. In addition, if you want to remove the rawness of food materials such as flour and gum, or to impart fragrance etc., other food materials after heat treating these food materials with solid fat at high temperature After addition, the porous food material may be added at a temperature at which the melting point of the solid fat does not exceed 30 ° C. even if it is high and the fluidity of the mixture is sufficiently maintained even if it is low.

Specific examples for obtaining the granular oil-containing food of the present invention will be described below with respect to curry roux and chocolate.

When producing curry roux, a device capable of heating and mixing, for example, a kneader with a jacket, solid fats such as lard, beef tallow, and tallow-hardened oil is used, and the melting point of the fats and oils is 35 ° C to 55 ° C. The mixture is added in proportions, steam is injected into the jacket, the product temperature is heated to about 60 ° C., and the fat and oil is melted, wheat flour, starch, etc. are added and mixed, and the temperature is raised to 110 to 130 ° C. with stirring, and the raw materials Except for the rawness of the ingredients, heat and mix for a suitable amount of time or until the flavor is imparted, add salt, sugar, glucose, amino acids, sodium glutamate, curry powder, extract, etc. And mix evenly, if necessary product temperature 110
After heating at a temperature not exceeding ℃ to reduce water content, 60
After cooling to about 0 ° C, it is filled in a container and cooled to a temperature not higher than the melting point of the fat and oil to obtain a block-shaped curry roux containing a solid fat having a melting point of 35 to 55 ° C. Next, put the above block-shaped curry roux into a kneader with a jacket for 10 to 20
Steam is injected into the jacket while stirring at a speed of rpm, and the temperature of the oil or fat is raised to a temperature not exceeding 30 ° C. even if it is higher than the melting point of the oil or fat. Porous food material is added little by little or dividedly, mixed until uniform for 10 to 30 minutes, then cooled water is poured into the jacket and cooled to a temperature below the melting point of fats and oils by 10 to 30 ° C to form granules. A curry roux is obtained, but if necessary, a vibrating sieve or the like is used to adjust the particle size.

The above production example is a method of producing granular curry roux after passing through the block curry. However, even if the curry roux which is in a liquid state at a high temperature is cooled while the product temperature is higher than the melting point of the solid fat, A method of adding a porous material can also be used when a temperature at which fluidity is sufficiently maintained is reached without exceeding 30 ° C.

On the other hand, in the case of producing granular chocolate, cocoa mass (biter chocolate) produced according to a conventional method is put in a mixer, dairy products such as sugar and whole milk powder are added and mixed, and then passed through a refiner. ~ 25 μm
Fine particles of a certain size are sent to a conche, to which lecithin, cocoa butter, etc. are added, and the fluidized chocolate aged by kneading at a temperature of 50 to 70 ° C. is put in the above kneader, and the melting point of the oil is 30. Temperature controlled to a temperature that can maintain fluidity without exceeding ℃, porous food material,
It is preferable to add a starch-based decomposed product as a base.
The mixture is mixed for -30 minutes and cooled to a temperature 10 to 30 ° C below the melting point of the fat and oil to obtain granular chocolate. still,
When granulating commercially available milk chocolate, sweet chocolate, etc., the solid fat contained in these can be melted and granulated by a method of adding a porous food material. At this time, hardened palm oil, etc. If used together to raise the melting point of the solid fat, it is possible to make it difficult to agglomerate even in the summer.

[0036]

EXAMPLES The details of the present invention will be shown below with reference to experimental examples and examples. In these examples, parts are parts by weight.

[0037]

[Experimental Example 1] Lard having a melting point of 30 ° C and hardened palm oil having a melting point of 50 ° C were added to a kneader with a jacket (manufactured by Kajiwara Kogyo Co., Ltd.), and steam was put into the jacket to heat while stirring at a speed of 10 to 20 rpm. Melt the fats and oils to a product temperature of 6
Wheat flour is added at about 0 ° C and heated to 110 ° C, and this temperature is maintained for 10 minutes. Then, cold water is put into the jacket to cool the product, and pine flow is performed at a product temperature of about 60 ° C (a porous starch decomposed by Matsutani Chemical Industry is decomposed). (A specific volume of 8 cc / g) was added little by little, and after mixing for 20 minutes, cold water was put in the jacket and cooled to a product temperature of 20 ° C to obtain an oil-containing food having a solid fat melting point of about 40 ° C. . Table 1 shows the ratio of the raw materials used, the granular state of the oil-containing food and the solubility. It should be noted that the solubility is obtained by adding 20 g of a sample to 80 g of hot water at 95 ° C. and using a glass rod 60 times
The state of dispersion and dissolution when stirring at the speed of minute is shown.

[0038]

[Table 1] Granular state ◎: Uniform granular ○: Granular but somewhat non-uniform ×: Not powdery and granulated Solubility ◎: Dispersed well, dissolved within 30 seconds ○; Dispersed well , It takes 45 to 60 seconds to dissolve ×: Some lumps occur and lumps do not disappear within 60 seconds

[0039]

Example 1 Lard having a melting point of 30 ° C. and a melting point of 28 in a kneader
℃ margarine, melting point 50 ℃ beef tallow oil added, 1
After heating with stirring at a speed of 0 to 20 rpm to melt the fats and oils, add wheat flour at a product temperature of about 60 ° C., heat to 110 ° C., hold this temperature for 10 minutes, and then pure curry powder,
White sugar, salt, onion powder, garlic powder, sodium glutamate, yeast extract, powder sauce are added and mixed, and the mixture is heated at a temperature of 110 ° C or lower to have a water content of 2%.
Pine flow and porous starch as a porous food material at a product temperature of about 55 ° C. after cooling as described below (based on JP-A-55-99166, using an extruder, corn starch and dies having a water content of 19%) Part 190
A specific volume of 15.
4 cc / g), each of which was added in three times, mixed for 20 minutes and cooled to a product temperature of 20 ° C. to obtain granular curry roux. Both curry roux have a melting point of about 39 ° C.
A uniform granular form was shown in Table 2. The proportion of raw materials at that time is shown in Table 2. An instant curry with ingredients was made using these granular curries. That is, put vegetables and meat in 200 g of water, boil them to soften them, put 30 g of each of these granular curry roux, and lightly stir for 30 seconds to dissolve them very easily in any case to prepare cooking curry. It was

[0040]

[Table 2]

[0041]

[Example 2] 40 parts of margarine having a melting point of 30 ° C was charged into a kneader, the product temperature was raised to 50 ° C to melt the margarine, and other food materials were charged at a ratio shown in Table 3 to give 1
After mixing for 5 minutes, add pine flow and mix for 20 minutes,
Upon cooling to 20 ° C., a corn cream soup showing a uniform granular form was obtained. 95 g of the obtained granular soup 20 g
When dissolved in 80 g of hot water at ℃, it dissolved very easily, and when it was eaten, it was delicious. NX-1
0 is roasted wheat flour manufactured by Matsutani Chemical Co., Ltd.

[0042]

[Table 3]

[0043]

Example 3 A cocoa mass containing 50% of cocoa butter having a melting point of 29 ° C. and whole milk powder containing 25% of milk fat and sugar were added and mixed, and the mixture was passed through a three-roll mill to form fine particles, Put in a kneader in which warm water of 50 to 60 ° C. has been previously put in the jacket, stir at a speed of 10 to 20 rpm,
Cacao butter having a product temperature of 40 ° C. and a melting point of 28 ° C. is charged, and when the product temperature reaches 50 ° C., the stirring speed is increased to about 100 rpm and this temperature is maintained until the water content becomes 1% or less. Next, the stirring speed was reduced to 10 to 20 rpm, pine flow was added little by little, and after mixing for 20 minutes, cold water was passed through the jacket to cool the product temperature to 15 ° C. to obtain chocolate with a melting point of about 29 ° C. showing a uniform granular form. Table 4 shows the ratio of raw materials at that time. When this chocolate was eaten as it was, it was excellent in mouthfeel and melting, and when dissolved in hot water, it was very easily dissolved to obtain a delicious chocolate drink.

[0044]

[Table 4]

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Claims (3)

[Claims] 1. In the production of an oil-containing food consisting of fats and oils and food materials other than fats, wherein the fats and oils are solid fats, foods containing 20% by weight or more of solid fats are heated to a temperature above the melting point of the solid fats, and then porous. Quality food material to solid fat 20 to 1
A method for producing a granular oil-containing food product, which comprises adding and mixing 00% by weight and then cooling to a temperature not higher than the melting point of solid fat. 2. Solid fat and food materials other than solid fat are 35/6
The method for producing a granular oil-containing food according to claim 1, wherein a food contained in a weight ratio of 5 to 80/20 is used. 3. The method for producing a granular oil-containing food according to claim 1, wherein the porous food material has a starch decomposition product as a base material.