JPH0458849A - Chocolate-like food and confectionery utilizing the same food - Google Patents

Abstract

PURPOSE:To obtain the subject food containing fats and oils, protein ingredients and tasting ingredients as essential ingredients and hardly any or no sugar at all with an extremely low content of salts and the mildly felt flavor of the tasting ingredient. CONSTITUTION:The objective food containing fats and oils, protein ingredients and tasting ingredients (preferably powder, extract or paste of agricultural and fisheries products of fishes, shellfishes, seaweeds, animal products, vegetables, fruits, grains, etc., or chemical seasonings, amino acids, spices or perfumes) as essential ingredients with hardly any or no sugar at all.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to chocolate-like foods and confectionery using the foods, and more specifically to chocolate-like foods that use little or no sugar and exhibit various cooked flavors. , and a confectionery made by integrally combining the chocolate-like food with other confectionery and/or delicacy foods.

[Conventional technology]

Chocolate is a sweet food in which nearly half of the ingredients used in boat fishing are made up of sugar, and it is a highly sweet food that requires the use of sugar. In recent years, a method has been proposed for producing salty chocolate by replacing part or all of the sugar with a low-sweetness sugar substitute and adding salt to the chocolate, which has a reduced sweetness. JP-A No. 55-96058). However, even though some or all of the sugar in these salty chocolates has been replaced with low-sweetness sugar substitutes, the sweetness is still confusing, and in order to avoid experiencing this sweetness, a large amount of salt is required. In addition, even though it is a low-sweet sugar, it has a sandy texture and is highly hygroscopic, which causes lumps to form during production, making it unsuitable for chocolate production. isn't it. -Chocolate and other sweets for boat fishing often have sweet or salty flavors as their basic flavor, and eating large quantities of such sweets is a problem due to the excessive intake of sugar and salt from eating sweets these days. It's not a good thing from the perspective of people looking at it.

[Problem to be solved by the invention]

In this way, conventional chocolates have a sweet taste because the use of sugar was considered essential, and chocolates that use low-sweetness sugars and salt instead of sugar have a sweetness and saltiness. It had a mixed and complex taste, and in any case, it was impossible to deal with excessive intake of sugar and salt. As described above, this invention provides a chocolate-like food that avoids excessive intake of sugar and salt and exhibits a cooked flavor superior to conventional flavors, and a novel confectionery that integrates the chocolate-like food with other sweets or delicacy foods. It provides:

[Means to solve the problem]

As mentioned above, the present inventors have conducted intensive studies to produce chocolates with extremely low sugar and salt content, and have found that they can be produced using protein components as the main raw material without using sugar, and have good taste. This invention was completed based on the knowledge that the flavor of the ingredients can be confusing.

That is, the present invention provides a chocolate-like food product that contains fats and oils, protein components, and flavor components as essential components and contains little or no sugar, and a chocolate-like food that contains fats and oils, milk solids, and flavor components as essential components. This is a confectionery using a chocolate-like food, which is an integral combination of a chocolate-like food containing as an essential ingredient and containing little or no sugar and other confectionery and/or delicacy foods.

In this invention, a chocolate-like food refers to a chocolate-like food that contains little or no sugar, and is not subject to legal restrictions as so-called chocolate, but rather is a chocolate-like food that contains little or no sugar, and is not subject to legal restrictions as so-called chocolate. A chocolate-like food product similar to raw chocolate.

Examples of oil and fat raw materials include cocoa butter, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cacao fat,
Vegetable oils and fats such as coconut oil and palm kernel oil, milk fat, beef tallow,
Examples include animal fats and oils such as lard, fish oil, and whale oil, and the above-mentioned fats and oils alone or in combination, or processed fats and oils obtained by hardening, fractionation, transesterification, etc., can be used.

Protein ingredients include whole milk powder and skim milk powder, which are usually used in chocolate production, as well as milk-derived proteins such as buttermilk powder, whey powder, lactalbumin, casein, and sodium caseinate, wheat, soybeans, peanuts, cotton seeds, and sunflowers. Examples include vegetable proteins, egg proteins, enzyme-treated proteins, etc., and one or more of these can be used.

In addition, the flavor components include seafood, seaweed, livestock products, vegetables,
Powders, extracts, and pastes of agricultural and marine products such as fruits and seeds;
Alternatively, chemical seasonings, amino acids, spices, fragrances, etc. can be used, and for example, curry roux, stew roux, etc. can also be used, and these can be arbitrarily selected and used. It goes without saying that cacao mass or cocoa used in chocolate or various coloring agents may be used as desired. In addition, sugar may be used in small amounts according to taste as long as it does not interfere with the gist of the invention.

Chocolate-like foods can be produced in accordance with the method for producing regular chocolate, for example by rolling and conching the raw material mixture, but there is no need to be particular about this method.

In addition, in this invention, the chocolate-like food produced as described above is made from one or more of grains, potatoes, seeds, starches, animal and plant proteins, etc., and confectionery raw materials, additives, etc. are added as necessary. By coating or soaking the prepared snacks, such as cracker biscuits and bean snacks, delicious snacks without salty or sweet taste can be obtained. For people who dislike salty or sweet tastes, this confectionery can suit their tastes.

(Examples) Examples and comparative examples are illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited to these exemplifications. In addition, both the example middle part and % mean a weight basis.

Example I 60 parts of skimmed milk powder, vegetable oil (Melanonyu-3S-7)
A curry-flavored chocolate-like food product was prepared using 40 parts of emulsifier and appropriate amounts of curry powder.

A commercially available cracker was coated with this chocolate-like food to obtain a composite confectionery in which the chocolate-like food and the cracker were integrated. The ratio of cracker to chocolate-like food at this time was 10:8. This composite confectionery was a chocolate-like food confectionery with an unprecedented curry-like taste.

Example 2 Chocolate-like food with stew flavor produced in the same manner as in Example 1 using 5 parts of cacao mass, 20 parts of whole milk powder, 45 parts of skim milk powder, 30 parts of cocoa butter, an emulsifier, and a commercially available stew roux. "IA was created.

This chocolate-like food was coated on french potato sticks to obtain a composite confectionery in which the chocolate-like food and french fries were integrated. This confectionery had a distinct stew flavor and was very delicious.

Example 3 10 parts of dried meat powder, 50 parts of skim milk powder, 5 parts of lard, 35 parts of vegetable oil and fat, and an appropriate amount of an emulsifier were used, and an appropriate amount of beef flavor was added thereto to obtain a beef-flavored chocolate-like food. When pizza was coated with this chocolate-like food, it had a good beef flavor.

(Effects) As described above, this invention uses little or no sugar bones, which have traditionally been indispensable, and mainly uses milk ingredients to produce a chocolate-like food with a spicy taste.・In addition to preventing excessive salt intake,
This results in a confectionery using a chocolate-like food that exhibits a smoother cooked flavor than ever before.

Claims (3)

[Claims] (1) A chocolate-like food that contains fats and oils, protein components, and taste components as essential components, and contains little or no sugar. (2) Flavor components arbitrarily selected from powders, extracts, and pastes of agricultural and marine products such as seafood, seaweed, livestock products, vegetables, fruits, and seeds, or chemical seasonings, amino acids, spices, fragrances, etc. The chocolate-like food according to claim (1). (3) A chocolate-like food that is an integral combination of a chocolate-like food that contains fats and oils, protein components, and taste components as essential components and contains little or no sugar, and other confectionery and/or delicacy foods. Confectionery using.