WO2018163587A1 - Aliment de type chocolat à teneur en acide gras polyinsaturé présentant un risque de défaut d'arôme inhibé - Google Patents

Aliment de type chocolat à teneur en acide gras polyinsaturé présentant un risque de défaut d'arôme inhibé Download PDF

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Publication number
WO2018163587A1
WO2018163587A1 PCT/JP2018/000144 JP2018000144W WO2018163587A1 WO 2018163587 A1 WO2018163587 A1 WO 2018163587A1 JP 2018000144 W JP2018000144 W JP 2018000144W WO 2018163587 A1 WO2018163587 A1 WO 2018163587A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
food
unsaturated fatty
highly unsaturated
fatty acid
Prior art date
Application number
PCT/JP2018/000144
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English (en)
Japanese (ja)
Inventor
暁之 石渡
美和子 盛川
Original Assignee
不二製油グループ本社株式会社
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2018505747A priority Critical patent/JPWO2018163587A1/ja
Publication of WO2018163587A1 publication Critical patent/WO2018163587A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor

Definitions

  • the present invention relates to a highly unsaturated fatty acid-containing chocolate-like food in which the occurrence of a different flavor is suppressed.
  • Chocolate-like foods represented by chocolate are foods preferred by children. Therefore, by blending the specific nutritional component into the chocolate-like food, the nutritional component can be easily taken by the child.
  • Polyunsaturated fatty acids represented by DHA and EPA are materials that are attracting attention for their physiological effects. However, polyunsaturated fatty acids are susceptible to oxidative degradation and are often difficult to formulate into general foods.
  • Patent Document 1 describes "a chocolate composition characterized by containing at least one of hydrogenated untreated fats and oils and catechins having eicosapentaenoic acid and / or docosahexaenoic acid.”
  • Patent Document 2 states that “a fat or oil containing a highly unsaturated fatty acid is coated with an edible film forming substance composed of a protein or a salt thereof, a lipid, or a combination thereof so as to be substantially blocked from the outside air. And a highly unsaturated fatty acid-containing food characterized in that it contains a filmed oil and fat in the form of particles having a diameter of 2 mm or less.
  • the present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing oil and fat, and an object thereof is to provide a product in which a change in flavor over time is suppressed.
  • Patent Document 1 it is considered that the effect of suppressing changes over time is recognized to some extent, but since the shelf life of the chocolate-like food is relatively long, a stronger effect is required.
  • Patent Document 2 since the highly unsaturated fatty acid is added in the form of capsules, it has been difficult to apply to foods such as chocolate-like foods that emphasize the feeling of melting in the mouth.
  • the present invention (1) A chocolate-like food containing 0.02 to 10% by mass of a highly unsaturated fatty acid and 5 to 15% by mass of a dairy product, (2) The chocolate-like food according to (1), wherein the dairy product is one or more selected from whole milk powder, skim milk powder, whey powder, milk protein, (3) In a chocolate-like food containing 5 to 15% by mass of one or more dairy products selected from whole milk powder, skim milk powder, whey powder and milk protein, and 0.02 to 10% by mass of highly unsaturated fatty acid, A method of suppressing the occurrence of a different flavor, It is about.
  • the chocolate-like food referred to in the present invention is, for example, chocolate.
  • the present technology is applied to ice-coating chocolate, which is distributed at a low temperature, the effect is remarkable and preferable.
  • the highly unsaturated fatty acid-containing fats and oils referred to in the present invention are fats and oils containing one or more highly unsaturated fatty acids as constituent fatty acids.
  • the highly unsaturated fatty acid is also called a polyunsaturated fatty acid and is a general term for fatty acids containing many double bonds.
  • DHA docosahexaenoic acid
  • EPA eicosapentaenoic acid
  • highly unsaturated fatty acid containing fats and oils may be called PUFA oil.
  • the chocolate-like food according to the present invention needs to contain a highly unsaturated fatty acid-containing fat so that the total amount of DHA and EPA is 0.02 to 10% by weight. It is 2 to 8% by weight, and more preferably 1 to 6% by weight. The effect can be expected by containing an appropriate amount of highly unsaturated fatty acid-containing fats and oils.
  • Various types of fats and oils containing highly unsaturated fatty acids can be used.
  • fish oil can be raised.
  • highly unsaturated fatty acid-containing fats and oils that have undergone some antioxidant treatment.
  • an aqueous phase containing 2.5 to 65% by weight of a water-soluble antioxidant and further added with a saccharide so that the total amount of water-soluble solids in the aqueous phase is 18 to 79% by weight.
  • the dairy product in the chocolate-like food, it is necessary to contain 5 to 15% by mass of the dairy product in the chocolate-like food, and this amount is more desirably 7 to 14% by mass, and further desirably 8 to 13% by mass.
  • the effect can be expected by containing an appropriate amount of dairy products.
  • Specific examples of the dairy product mentioned here include whole milk powder, skim milk powder, whey powder and milk protein, more preferably skim milk powder and whey powder, and more preferably whey powder.
  • the milk protein as used in the field of this invention means the raw material which is not classified into whole milk powder (namely, whole milk powder), skim milk powder, and whey powder among the raw materials containing the protein component derived from milk.
  • Ice coating chocolate was prepared according to the formulation shown in Table 1. The preparation method followed “ ⁇ Preparation method of ice-coating chocolate”. The obtained sample was evaluated according to “Evaluation method of ice coating chocolate”. The results are shown in Table 2.
  • Formulation -Vegetable oils and fats include EPA and DHA so that "Palm Ace 10" manufactured by Fuji Oil Co., Ltd., which is Super Palm Olein, has a total amount of EPA and DHA of 2.8% by mass in ice-coating chocolate. A mixture of fats and oils was used.
  • An oil and fat composition containing EPA and DHA contains 19% by mass of an aqueous phase containing 58% by mass of vitamin C, catechin, and sugar finely dispersed in 81% by mass of an oil phase containing an oil-soluble emulsifier. The thing to which the thing was distributed was used.
  • Preparation method 1 of ice-coating chocolate According to the recipe, raw materials other than lecithin and part of vegetable oil were mixed. 2 Fine-grained with a roll refiner. 3 Kneaded while heating in Conche. 4 Lecithin and vegetable oil not added in 1 were added and mixed.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention a pour objet de fournir un aliment de type chocolat comprenant une graisse à teneur en acide gras polyinsaturé, et dont les variations d'arôme au cours du temps sont inhibées. Plus précisément, l'invention concerne un aliment de type chocolat comprenant 0,02 à 10% en masse d'un acide gras polyinsaturé, auquel est incorporé 5 à 15% en masse d'un produit laitier, ce qui permet d'inhiber le goût de poisson dérivé de l'acide gras polyinsaturé. De préférence, une poudre de petit-lait tient lieu de produit laitier.
PCT/JP2018/000144 2017-03-09 2018-01-09 Aliment de type chocolat à teneur en acide gras polyinsaturé présentant un risque de défaut d'arôme inhibé WO2018163587A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018505747A JPWO2018163587A1 (ja) 2017-03-09 2018-01-09 異風味の発生が抑制された、高度不飽和脂肪酸含有チョコレート様食品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017044908 2017-03-09
JP2017-044908 2017-03-09

Publications (1)

Publication Number Publication Date
WO2018163587A1 true WO2018163587A1 (fr) 2018-09-13

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/000144 WO2018163587A1 (fr) 2017-03-09 2018-01-09 Aliment de type chocolat à teneur en acide gras polyinsaturé présentant un risque de défaut d'arôme inhibé

Country Status (3)

Country Link
JP (1) JPWO2018163587A1 (fr)
TW (1) TWI749152B (fr)
WO (1) WO2018163587A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019069636A1 (fr) * 2017-10-05 2019-04-11 不二製油グループ本社株式会社 Aliment de type chocolat blanc contenant un acide gras hautement insaturé
JP2020141631A (ja) * 2019-03-08 2020-09-10 不二製油株式会社 高度不飽和脂肪酸を含有する冷菓

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6969618B2 (ja) * 2019-03-08 2021-11-24 不二製油株式会社 高度不飽和脂肪酸を含有するアイスクリーム

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05292885A (ja) * 1992-04-22 1993-11-09 Asahi Denka Kogyo Kk チョコレート組成物
JP2000355538A (ja) * 1999-04-15 2000-12-26 Kanegafuchi Chem Ind Co Ltd ペルオキシゾーム活性化剤応答性受容体アゴニスト
KR20050007718A (ko) * 2003-07-11 2005-01-21 네오메가(주) Ｄｈａ 함유 조성물
JP2013506423A (ja) * 2009-09-30 2013-02-28 ソレイ リミテッド ライアビリティ カンパニー ω３脂肪酸富化ショートニングおよびナッツバター

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05292885A (ja) * 1992-04-22 1993-11-09 Asahi Denka Kogyo Kk チョコレート組成物
JP2000355538A (ja) * 1999-04-15 2000-12-26 Kanegafuchi Chem Ind Co Ltd ペルオキシゾーム活性化剤応答性受容体アゴニスト
KR20050007718A (ko) * 2003-07-11 2005-01-21 네오메가(주) Ｄｈａ 함유 조성물
JP2013506423A (ja) * 2009-09-30 2013-02-28 ソレイ リミテッド ライアビリティ カンパニー ω３脂肪酸富化ショートニングおよびナッツバター

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019069636A1 (fr) * 2017-10-05 2019-04-11 不二製油グループ本社株式会社 Aliment de type chocolat blanc contenant un acide gras hautement insaturé
JP2020141631A (ja) * 2019-03-08 2020-09-10 不二製油株式会社 高度不飽和脂肪酸を含有する冷菓

Also Published As

Publication number Publication date
TWI749152B (zh) 2021-12-11
TW201832670A (zh) 2018-09-16
JPWO2018163587A1 (ja) 2019-03-22

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