JPH0561896B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a thiokolate-like food product. [Prior art] Traditionally, thiyocolate-like foods have been made mainly of cocoa powder and edible oils and fats, to which sugar, flavorings, etc. have been added, such as solid thiyocolate, pasty thiyocolate, thiyocolate dip, etc.
Chiyocolate spreads, etc., which are mainly made from starch, edible oils and fats, sugar, etc., are known. [Problems to be solved by the invention] For this reason, conventional thiyocolate-like foods have the disadvantage that the nutritional balance is biased only to fats and oils, and thiyocolate etc. have a high content of fats and oils, so they are high in calories. Excessive calorie intake in children has become a problem. The present invention was made in view of the above problems.
While having the same taste and flavor as Chiyokolate,
To provide a thiyocolate-like food which is lower in calories than thiyocolate, contains protein and is nutritionally balanced, and has a paste or solid form and can be used for bread, snack food, confectionery, etc. [Means for Solving the Problems] As a result of intensive research in order to solve the above problems, the present inventors have found that by containing protein, edible oil, water, and cocoa powder in specific proportions, an excellent thiocolate-like product can be obtained. The present inventors have discovered that it is possible to provide a low-calorie thiokolate-like food that has good taste and flavor and is excellent in nutritional balance, leading to the completion of the present invention. That is, in the present invention, for 1 part by weight of protein,
Contains 0.5 to 6 parts by weight of edible fat, 1.5 to 13 parts by weight of water, and 0.1 to 2 parts by weight of cocoa powder, and 0.3 to 6 parts by weight based on the total amount of the above protein, edible fat, water, and cocoa powder. The gist is a thiocholate-like food, which is characterized by containing 4.0% by weight of phosphate and/or citrate, and further salt, sweeteners, organic acids, gums, starches, and fruit juice extracts, if necessary. do. As the protein used in the present invention, one or more types of proteins such as rennet casein, acid casein, soybean protein, skim milk powder, and wheat protein are used. Among them, rennet casein, acid casein, and soybean protein are used alone. or a mixture of rennet casein and acid casein, a mixture consisting of at least 50% by weight of rennet casein and/or acid casein, and the balance consisting of at least one of skim milk powder, soybean protein, wheat protein, soybean protein. It is preferable to use a mixture consisting of at least 50% by weight of rennet casein, acid casein, skim milk powder, and wheat protein, with the remainder being at least one of rennet casein, acid casein, skim milk powder, and wheat protein. Examples of the above-mentioned rennet casein include commercially available dry granular edible rennet casein. As the acid casein, so-called lactic acid casein treated with lactic acid is preferred. As the soybean protein, commercially available powdered soybean protein with a protein content of 50 to 90% by weight can be used, but one with a high protein content is preferable. As the wheat protein, for example, commercially available strong wheat flour can be used as is, but active gluten obtained from wheat flour is preferred. Foods whose protein is mainly rennet casein become hard thiokolate-like foods,
Foods made mainly of acid casein become viscous thiocholate-like foods, and those made mainly of soybean protein become hard, sharp thiyocholate-like foods.Protein ingredients can be added depending on the properties and purpose required for thiyocolate-like foods. It is preferable to select it appropriately. Edible fats and oils used in the present invention include animal fats and fats such as beef tallow and pork oil; solid vegetable fats and oils such as coconut oil, palm oil, and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, Liquid vegetable oils and fats such as rice bran oil; Hydrogenated oils of the above-mentioned animal and vegetable oils; Hydrogenated fish oils; Fractionated oils such as fractionated solid fats and fractionated liquid fats obtained by fractionating solid animal and vegetable fats and hydrogenated oils; Examples include transesterified oils obtained by transesterifying one or more mixed oils of animal and vegetable oils and fats and hydrogenated oils. These edible fats and oils can be used alone or in combination of two or more. The cocoa powder component in the present invention may be one using cocoa powder itself, or one using thiokolate or thiokolate powder. Chiyokolate also includes bitter chiyocolate, milk chiyocolate,
Sweet chocolate and the like can be used, and raw materials called cocoa paste, cocoa liquor, and cocoa mass are used as bitter chocolate. In the present invention, the content of the above-mentioned protein, edible fat, cocoa powder, and water is 0.5 to 6 parts by weight of edible fat, 1.5 to 13 parts by weight of water, and 0.1 to 2 parts by weight of cocoa powder per 1 part by weight of protein. More preferably, the content is 0.9 to 5 parts by weight of edible fat, 2.3 to 11 parts by weight of water, and 0.6 to 1.8 parts by weight of cocoa powder. If edible oil is less than 0.5 part by weight for 1 part by weight of protein, water is 1.5 part by weight.
If the amount is less than 1 part by weight, it will be lumpy and solid,
It does not hold a shape that allows it to be sliced or shredded. Furthermore, if the edible oil or fat exceeds 6 parts by weight or if the water exceeds 13 parts by weight, the product will become highly fluid (semi-liquid) or liquid and will not form a good paste. Furthermore, if the cocoa powder content is less than 0.1 part by weight, the color will be similar to that of thiyocolate, but the flavor and taste of thiyocolate will be lacking. In addition, when cocoa powder is supplied by thiyocolate, the amount of edible oil and fat mentioned above is the amount including the fats and oils supplied from thiyocolate (the fats and oils contained in thiyocolate). It is necessary to add new edible oil or fat in the same amount as the removed amount so that the amount of edible oil or fat in the thiokolate-like food falls within the above range. The same applies when using thiyocolate powder. In the present invention, phosphate and/or citrate is further added in an amount of 0.3 to 4.0% by weight, preferably 0.7 to 3.2% by weight, based on the total amount of the protein, edible oil, water and cocoa powder. The above phosphates include disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, pyrroline. Examples of the citrate include sodium phosphate, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, sodium aluminum phosphate, etc., and examples of the citrate include sodium citrate and potassium citrate.
These phosphates and citrates may be used alone or in combination of two or more, and phosphates and citrates may also be used in combination. If the amount of phosphate and/or citrate is less than 0.3% by weight based on the total amount of protein, edible oil, water and cocoa powder, the protein will not be hydrated and protein particles will remain, resulting in grainy texture. The texture remains, and the texture deteriorates.
If it exceeds 3.5% by weight, the flavor will deteriorate, which is not preferable. In the present invention, salt, sweeteners, organic acids, gums, starches, fruit juice extracts, fragrances, etc. are further added as necessary to adjust the texture (taste, texture, mouthfeel, etc.), flavor, etc. be able to. Examples of the sweeteners mentioned above include sugar, fructose, invert sugar, maltose, corn syrup, galactose, enzyme-converted corn syrup, stevia, dextrose, aspartyme, cupling juice, glykyrsotin, thaumaquine, saccharin, dultin, etc., and these may be mixed together. It can be used as
The organic acids mentioned above include citric acid, lactic acid, acetic acid,
Ascorbic acid, tartaric acid, malic acid, etc. and vinegar include grain vinegar, rice vinegar, apple vinegar, grape vinegar, lemon vinegar, sushi vinegar, powdered sushi vinegar, synthetic vinegar, etc.
These organic acids can be used alone or in combination of two or more. The amount of organic acid added is 2.0% based on the total amount of protein, edible oil, water, and cocoa powder.
It is preferably less than % by weight. Examples of gums include locust bean gum, guar gum, carrageenan, gum arabic, and xanthan gum, and examples of starches include cornstarch, potato starch,
Examples include sweet potato starch, rice starch, wheat starch, and processed starches such as phosphorylated starch and hydrolyzed starch. Adding gum increases smoothness and improves both flavor and texture.
Also, adding starch increases the viscosity and improves both flavor and texture, but if too much is added, it becomes dry and the texture deteriorates. Although the effect can be obtained even if the amount of gum is small, the amount of starch needs to be increased compared to the amount of gum. Furthermore, when gums and starches are used together, the flavor and taste are greater than when each is used alone.
It has an excellent effect on improving texture. The content of these gums and starches is 3% by weight each based on the total amount of protein, edible oil, water and cocoa powder.
Below, it is preferably 10% by weight or less. In addition, when a fruit juice extract is blended, fruit juice can be used in place of all or part of the water. Examples of these fruit juices include orange juice, apple juice, grape juice, grapefruit juice, lemon juice, peach juice, and pineapple juice. Examples include J.U.U.S. In addition, the present invention is not limited to fruit juice, but also includes fruit solids, dried fruit powders, juices and solids of vegetables such as tomatoes, carrots, pumpkins, spinach, and beets, dried vegetable powders, matsushi potatoes, etc. Cheese, peanuts, fermented milk, soy milk, coffee,
Tea, soup, soy sauce, mayonnaise, spices, etc. can also be added. Furthermore, in the present invention, edible emulsifiers, antioxidants, etc. can be used in combination to maintain product stability. Examples of edible emulsifiers include glycerin fatty acid monoester, glycerin fatty acid diester, lecithin, propylene glycol fatty acid ester, and polyglycerin. Examples include fatty acid esters, sorbitan fatty acid esters, and the like. The amount of the edible emulsifier added is preferably 4% by weight or less based on the total amount of protein, edible oil, water and cocoa powder. For example, the thiyocholate-like food of the present invention can be prepared by first adding phosphate and/or citrate to water and dissolving it, then adding protein and, if necessary, gum and starch, and heating at a temperature of about 60 to 100°C. Stir, then add edible oil and fat and cocoa powder or thiokolate, heat and stir, then add organic acid, if necessary.
It can be obtained by adding fragrances, coloring agents, etc. and kneading. Also, if you pass it through a homogenizer during kneading,
A product with a finer texture and smoother texture is obtained. The thiyocolate-like food of the present invention contains 0.8 to 6 parts by weight of edible oil and fat, 4 to 13 parts by weight of water, and 1 part by weight of protein.
Cocoa powder content in the range of 0.2 to 2 parts by weight generally results in a paste-like product, with edible oil and fat in the range of 0.5 to 2.4 parts by weight, water in the range of 1.5 to 5 parts by weight, and cocoa powder in the range of 0.1 to 1 part by weight for 1 part by weight of protein. It is generally a solid product, but it contains 1.5 to 3 parts by weight of edible oil and fat, and 3 to 6 parts by weight of water.
When the cocoa powder content is in the range of 0.2 to 1.2 parts by weight, the product is usually solid or semi-solid, but it becomes a paste-like product by passing it through a homogenizer during kneading. The thiyocolate-like food of the present invention is not only edible as confectionery, but also can be used for various cooking purposes, side dishes, and the like. [Example] The present invention will be explained in more detail with reference to Examples below. Examples 1 to 12, Comparative Examples 1 to 6 Phosphate and/or water were added to water according to the formulations shown in Table 1.
Or add citrate, sweetener, salt, etc. and heat at 60℃
The mixture was heated and stirred to dissolve. Then add protein
After heating and stirring at 95°C, add edible oil and fat and cocoa powder or thiokolate, heating and stirring at 80°C,
Next, an organic acid and 5 g of milk flavor were added, kneaded, and then cooled. In addition, Examples 1 to 6 and Comparative Examples 1 to
In No. 3, a homogenizer was used during kneading. Table 3 shows the properties of the obtained product. Furthermore, Example 3,
In samples 4, 6, 10 and 11, fruit juice and/or vegetable juice was used in place of part of the water. Examples 13-17 According to the formulation shown in Table 2, phosphate and sweetener were first added to water and heated to 60°C to dissolve, then proteins, gums, and starches were added and heated to 95°C. The mixture was heated and stirred. Next, edible oil and fat and cocoa powder or bittersweet chocolate were added and stirred at 80°C, followed by organic acid, 5 g of fruit flavor, and 10 g of caramel.
After adding cc and kneading, the mixture was cooled. Furthermore, Example 13
~15, a homogenizer was used during kneading. The properties of the obtained product are shown in Table 4. In Tables 3 and 4, spreadability and stability were evaluated only for products in a paste state, and workability and product structure were evaluated only for products in a solid state. The evaluation criteria in Tables 3 and 4 are as follows. Spreadability: After storing the sample in a refrigerator at 5°C, it was taken out and immediately dipped in a butter knife, and then spread by adhering to a glass plate at room temperature. △...It stretches a little, but it doesn't stretch thinly. ○...Stretches well. It was judged as. Stability Observe the state of the sample after holding it at 30℃ for 24 hours. ×...Separation or tendency to separate. ○...The sample is stable and no separation occurs. It was judged as. Texture When taken out of the refrigerator at 5℃, put it in your mouth with a butter knife, it has a good texture and is smooth. △...Slightly poor taste and lacks smoothness. ×...poor taste, no smoothness. It was judged as. Flavor: The taste and aroma when taken out of the refrigerator at 5°C, placed in a butter knife, and placed in the mouth are as follows: ○...Both taste and aroma are good. △...Taste and aroma are slightly inferior. ×...Both taste and aroma are bad. It was judged as. Product structure condition: After being stored in the refrigerator for 2 days after manufacture, the product was removed from the refrigerator, cut with a knife, and the surface condition was observed. ○...The surface was fine and textured. △...The surface is a little rough, but the structure is almost good. ×...There are lumps, the surface condition is poor, and the structure is also poor. It was judged as. Processability When taken out from the refrigerator and shredded and sliced, ○...Good shredded and sliced properties. △...Slightly poor shredded and sliced properties. ×... Shredded, poor slicing properties. It was judged as. Comprehensive evaluation: Paste products are evaluated based on the four criteria of spreadability, stability, texture, and flavor; solid products are evaluated based on four criteria: texture, flavor, product structure, and processability. Comprehensive evaluation of suitability: ○...Suitable as a product. ×...Not suitable as a product. It was judged as.

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〔Effect of the invention〕

As explained above, the thiyocolate-like food of the present invention contains protein, edible oil, water, and cocoa powder in specific proportions, thereby making it different from conventional thiyocolate whose main ingredients are edible oil and fat and cocoa powder. In comparison, it is low in calories and has excellent nutritional balance. In addition, it has an excellent product condition by blending phosphate and/or citrate as a hydrating agent in a specific ratio to the total amount of protein, edible oil, water, and cocoa powder. It is a chiyocolate-like food with excellent texture and flavor. Moreover, the thiyocolate-like food of the present invention contains protein,
By adjusting the contents of edible fat, water, and cocoa powder, the product can be made into a paste or solid form depending on the application, and paste-like products have excellent spreadability and firmness. Shaped products have excellent processability such as shredding and slicing, and can be used not only for bread, snack food, sweets, confectionery, etc., but also for various dishes, side dishes, etc. It is an excellent chiyocolate-like food that can be used as a food.

Claims (1)

[Claims] 1 Protein and 0.5 to 6 parts by weight of protein
Parts by weight of edible oil and fat, 1.5-13 parts by weight of water and 0.1-13 parts by weight
Contains 2 parts by weight of cocoa powder, and based on the total amount of protein, edible oil, water, and cocoa powder,
A thiocholate-like food comprising 0.3 to 4.0% by weight of phosphate and/or citrate, and if necessary, salt, sweetener, organic acid, gum, starch, and fruit juice extract. 2. The thiocholate-like food according to claim 1, wherein the protein is rennet casein and/or acid casein. 3. The thiyocolate-like food according to claim 1, wherein the protein is soybean protein. 4. Thiokolate according to claim 1, wherein the protein is at least 50% by weight of rennet casein and/or acid casein, and the remainder is at least one selected from the group of skim milk powder, soybean protein, and wheat protein. like food. 5 Protein is at least 50% by weight of soy protein
and the remainder being at least one selected from the group of rennet casein, acid casein, skim milk powder, and wheat protein. 6 Claims 1 to 5 in which the edible oil is one or more selected from animal oil, vegetable oil, hydrogenated oil, fractionated oil, and transesterified oil.
Thiyocolate-like food according to any of paragraphs. 7 Phosphate is disodium phosphate, trisodium phosphate, tetrasodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, monosodium diphosphate, disodium diphosphate, trisodium diphosphate, tetrasodium diphosphate, pyrophosphoric acid Claims 1 to 6 are one or more selected from sodium, dipotassium phosphate, tripotassium phosphate, tetrapotassium phosphate, and sodium aluminum phosphate. Chiyokolate-like food. 8 Claim 1 in which the citrate is sodium citrate and/or potassium citrate
The thiyocolate-like food according to any one of items 7 to 7. 9 The organic acid is selected from citric acid, lactic acid, acetic acid, ascorbic acid, tartaric acid, malic acid, and vinegar1
Claim 1~ which is a species or two or more species.
The thiokolate-like food according to any of paragraph 8.