阅读说明：本技术 油性点心及其制造方法 (Oily snack and method for producing same ) 是由 向山和博 桧垣薫 于 2020-06-01 设计创作，主要内容包括：一种油性点心的制造方法,其包括如下工序：将包含10质量％以上的乳蛋白的油性点心生坯、或包含20质量％以上的脱脂奶固体成分的油性点心生坯在保持于50℃以上且60℃以下的温度的状态下搅拌1小时以上。(A method for producing an oily snack, comprising the steps of: an oily snack green compact containing 10 mass% or more of milk protein or an oily snack green compact containing 20 mass% or more of skim milk solid content is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less.)

1. A method for producing an oily snack, comprising the steps of: an oily snack green compact containing 10 mass% or more of milk protein or an oily snack green compact containing 20 mass% or more of skim milk solid content is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less.

2. The method for producing an oily snack according to claim 1, wherein the milk protein is not subjected to enzyme treatment.

3. The method for producing an oily snack according to claim 1 or 2, wherein the oily snack green compact contains amorphous lactose in an amount of 3 mass% or more.

4. The method for producing an oily snack according to any one of claims 1 to 3, wherein the oily snack green compact contains 10 mass% or more of amorphous lactose.

5. The method for producing an oily snack according to any one of claims 1 to 4, wherein the oily snack green compact contains 14 mass% or more of milk protein.

6. The method for producing an oily snack according to any one of claims 1 to 5, wherein the oily snack green sheet contains a skim milk solid content of 24 mass% or more.

7. The method for producing an oily snack according to any one of claims 1 to 6, wherein in the step, the oily snack raw material is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 55 ℃ or less.

8. The method for producing an oily snack according to any one of claims 1 to 7, wherein in the step, 3.2t to 4.0t of the oily snack raw material is stirred in 1 tank for 1 hour or more while being kept at a temperature of 50 ℃ or more and 60 ℃ or less.

9. The method for producing an oily snack according to any one of claims 1 to 8, wherein the oily snack green body is a chocolate green body.

10. The method for producing an oily snack according to any one of claims 1 to 9, wherein the oil snack raw material is previously subjected to a micronization step.

11. An oily snack produced by the method for producing an oily snack according to any one of claims 1 to 10.

12. The oily snack according to claim 11, which has a viscosity of 49000 mPas or less when left standing at 50 ℃ for 24 hours.

13. The oily snack according to claim 11 or 12, wherein the increase in viscosity when left standing at 50 ℃ for 24 hours is 20000 mPas or less.

14. The oily snack according to any one of claims 11 to 13, which has a yield value of 20.0Pa or less when left standing at 50 ℃ for 24 hours.

15. The oily snack according to any one of claims 11 to 14, which has an increase in yield value of 10.0Pa or less when left standing at 50 ℃ for 24 hours.

16. An oily snack contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid component, and has a viscosity of 49000 mPas or less when left standing at 50 ℃ for 24 hours.

17. An oily snack containing 10 mass% or more of milk protein or 20 mass% or more of skim milk solid content, wherein the increase in viscosity when left standing at 50 ℃ for 24 hours is 20000 mPas or less.

18. An oily snack contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid component, and has a yield value of 20.0Pa or less when left standing at 50 ℃ for 24 hours.

19. An oily snack contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid content, and has a yield value increase of 10.0Pa or less when left standing at 50 ℃ for 24 hours.

20. The oily snack according to any one of claims 16 to 19, wherein the milk protein is not enzyme-treated.

21. The oily snack according to any one of claims 16 to 20, which comprises 14% by mass or more of milk protein.

22. The oily snack according to any one of claims 16 to 21, which comprises a skim milk solid content of 24 mass% or more.

23. The oily snack according to any one of claims 16 to 22, which is chocolate.

24. A method for suppressing the increase in viscosity of a green body of an oily snack and/or the deterioration of melting suitability in remelting,

the green oil snack contains 10 mass% or more of milk protein or 20 mass% or more of skim milk solid content,

the method comprises the following steps: stirring the green oily snack for 1 hour or more while keeping the temperature of 50 ℃ or more and 60 ℃ or less.

Technical Field

The present invention relates to an oily snack and a method for producing the same.

Background

Patent documents 1 to 3 disclose: chocolate containing protein or non-fat milk solids in relatively large quantities.

Further, patent document 4 discloses: techniques for crystallizing lactose compounded in a chocolate green body.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 57-033547

Patent document 2: japanese laid-open patent publication No. 61-173745

Patent document 3: international publication No. 2011/125644

Patent document 4: specification of U.S. Pat. No. 6548099

Disclosure of Invention

However, it was found that: in the prior art including patent documents 1 to 4, there is room for further improvement from the viewpoint of suppressing an increase in viscosity during storage (particularly during storage at rest) of an oily snack raw material containing 10 mass% or more of milk protein or an oily snack raw material containing 20 mass% or more of skim milk solid content and improving the flavor of an oily snack.

Accordingly, an object of the present invention is to provide a method for producing an oily snack, which suppresses an increase in viscosity during storage (particularly during storage in a stationary state) of an oily snack raw material containing 10 mass% or more of milk protein or an oily snack raw material containing 20 mass% or more of skim milk solid content, and improves the flavor of an oily snack obtained from the oily snack raw material.

According to the present invention, the following method for producing an oily snack and the like can be provided.

1. A method for producing an oily snack, comprising the steps of: an oily snack green compact containing 10 mass% or more of milk protein or an oily snack green compact containing 20 mass% or more of skim milk solid content is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less.

2. The method for producing an oily snack according to claim 1, wherein the milk protein is not subjected to enzyme treatment.

3. The method for producing an oily snack according to claim 1 or 2, wherein the raw oily snack contains amorphous lactose in an amount of 3% by mass or more.

4. The method for producing an oily snack according to any one of claims 1 to 3, wherein the oily snack raw material contains amorphous lactose in an amount of 10 mass% or more.

5. The method for producing an oily snack according to any one of claims 1 to 4, wherein the oily snack raw material contains 14 mass% or more of milk protein.

6. The method for producing an oily snack according to any one of claims 1 to 5, wherein the oily snack raw material contains a skim milk solid content of 24 mass% or more.

7. The method for producing an oily snack according to any one of claims 1 to 6, wherein in the step, the oily snack raw material is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 55 ℃ or less.

8. The method for producing an oily snack according to any one of claims 1 to 7, wherein 3.2t to 4.0t of the oily snack raw material is stirred in 1 tank for 1 hour or more while being kept at a temperature of 50 ℃ or more and 60 ℃ or less.

9. The method for producing an oily snack according to any one of claims 1 to 8, wherein the oily snack raw material is a chocolate raw material.

10. The method for producing an oily snack according to any one of claims 1 to 9, wherein the oily snack raw material is subjected to a micronization step in advance.

11. An oily snack produced by the method for producing an oily snack according to any one of 1 to 10.

12. The oily snack according to claim 11, which has a viscosity of 49000 mPas or less when left to stand at 50 ℃ for 24 hours.

13. The oily snack according to claim 11 or 12, wherein the increase in viscosity when left standing at 50 ℃ for 24 hours is 20000 mPas or less.

14. The oily snack according to any one of claims 11 to 13, which has a yield value of 20.0Pa or less when left standing at 50 ℃ for 24 hours.

15. The oily snack according to any one of claims 11 to 14, wherein the increase in yield value when left standing at 50 ℃ for 24 hours is 10.0Pa or less.

16. An oily snack contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid component, and has a viscosity of 49000 mPas or less when left standing at 50 ℃ for 24 hours.

17. An oily snack containing 10 mass% or more of milk protein or 20 mass% or more of skim milk solid content, wherein the increase in viscosity when left standing at 50 ℃ for 24 hours is 20000 mPas or less.

18. An oily snack contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid component, and has a yield value of 20.0Pa or less when left standing at 50 ℃ for 24 hours.

19. An oily snack contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid content, and has a yield value increase of 10.0Pa or less when left standing at 50 ℃ for 24 hours.

20. The oily snack according to any one of claims 16 to 19, wherein the milk protein is not treated with an enzyme.

21. The oily snack according to any one of claims 16 to 20, which comprises 14% by mass or more of milk protein.

22. The oily snack according to any one of claims 16 to 21, which comprises a skim milk solid content of 24 mass% or more.

23. The oily snack according to any one of claims 16 to 22, which is chocolate.

24. A method for suppressing the increase in viscosity of a green body of an oily snack and/or the deterioration of melting suitability in remelting,

the green oil confectionery comprises 10 mass% or more of a milk protein or 20 mass% or more of a skim milk solid component,

the method comprises the following steps: stirring the green oily snack for 1 hour or more while keeping the temperature of 50 ℃ or more and 60 ℃ or less.

According to the present invention, there can be provided a method for producing an oily snack, which suppresses an increase in viscosity during storage (particularly during storage in a stationary state) of an oily snack raw material containing 10 mass% or more of milk protein or an oily snack raw material containing 20 mass% or more of skim milk solid content, and which improves the flavor of an oily snack obtained from the oily snack raw material.

Drawings

Fig. 1 is a diagram showing a molten state of a chocolate base.

Fig. 2 is a graph showing the results of X-ray crystal diffraction of a chocolate green body.

Fig. 3 is a graph showing the results of raman imaging of a chocolate green body.

Fig. 4 is a graph showing the results of morphological observation of a chocolate green body by a confocal laser microscope (CLSM).

Detailed Description

[ method for producing oily dessert ]

The method for producing an oily snack according to an embodiment of the present invention comprises the steps of: an oily snack raw material containing 10 mass% or more of milk protein or an oily snack raw material containing 20 mass% or more of skim milk solid content is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less (hereinafter, also referred to as a "heat-insulating stirring step"). This can provide an effect that an increase in viscosity of the raw oily snack during storage (particularly during standing storage) is suppressed, and the flavor of the oily snack obtained from the raw oily snack is improved.

As an example of an oily snack, a conventional general milk chocolate contains milk protein derived from milk powder, but since the content of milk protein in chocolate is not said to be high, it is necessary to ingest a large amount of chocolate for the purpose of actively ingesting milk protein. On the other hand, the oily snack such as milk chocolate produced by the present embodiment has a high content of milk protein, and therefore milk protein can be efficiently taken.

Generally, chocolate with a high protein content tends to have poor meltability in the mouth, but the oily confectionery such as chocolate produced by the present embodiment has good meltability in the mouth and excellent flavor.

A chocolate base containing milk protein and having a high milk solid content has problems of an increase in viscosity when stored in a melted state and suitability for melting when the chocolate base is solidified and then remelted (generation of lumps in the chocolate base after remelting or high viscosity), but such problems can be solved according to the present embodiment. According to the present embodiment, even after the chocolate base is left standing and stored in a pasty state at 40 ℃ for 1 month or more, the increase in viscosity and the occurrence of melting failure (generation of lumps and thickening) at the time of re-melting can be suppressed.

Regarding the prior art, the technique of patent document 1 requires enzyme treatment (protease treatment) of milk protein, and therefore has the following problems: a step of producing a milk protein by examining suitable enzyme treatment conditions for obtaining a good milk protein; the case of purchasing commercially available enzyme-treated milk protein becomes high cost.

In the technique of patent document 2, since a chocolate base to which milk protein is added is heated at 80 ℃ or higher, a heating odor derived from milk protein is generated, and it is considered that the flavor is easily impaired.

In the technique of patent document 3, although the viscosity change of chocolate in a molten state is suppressed, the content of milk protein is limited.

In the technique of patent document 4, it is necessary to use crystallized milk powder obtained by subjecting milk powder to a specific treatment, and therefore, the versatility of milk raw materials is low, and it is difficult to suppress the increase in viscosity of a raw chocolate containing a large amount of amorphous lactose.

(Green oil-based confectionery)

In the present specification, the "oily snack" may be chocolate, quasi-chocolate, fat cream, and nut paste which are defined in "fair competition rule on chocolate mark" which is a rule approved by the japanese fair trade commission. In addition, the "oily snack" may be white chocolate, or a snack similar to white chocolate. The white chocolate-like confectionery may be prepared by replacing a part of cocoa butter in white chocolate with a vegetable fat other than cocoa butter, and is an oily confectionery containing 20 to 45 mass% of vegetable fat and 10 to 40 mass% of saccharides.

The oily snack can be produced by a conventionally known method. The solid content of the skim milk in the oily center is not particularly limited, and may be, for example, 15 to 50 mass%, 20 to 45 mass%, or 23 to 41 mass%. The oil content in the oil dot is not particularly limited, and may be, for example, 30 to 50 mass%, 32 to 48 mass%, or 35 to 45 mass%. The water content in the oily center is not particularly limited, and may be, for example, 0 to 5 mass%, 0.3 to 3 mass%, or 0.5 to 2 mass%.

The viscosity of the green body of the oily snack is not particularly limited, and may be 20000 to 60000 mPas, 25000 to 55000 mPas or 30000 to 50000 mPas before adjusting with an emulsifier, for example, as measured at 4rpm with a No.6 spindle at a green body temperature of 40 ℃ using a B-type viscometer. When the raw material of the aerated oily snack is an aerated oily snack having a specific gravity of less than 0.9, the above-mentioned viscosity is a viscosity measured for a sample obtained by degassing the aerated oily snack by a known method so that the specific gravity of the aerated oily snack becomes 0.9.

The green oily snack is preferably a chocolate green.

(milk solid component)

The milk solid component comprises skim milk solid component and milk fat component.

The raw oily snack may contain, for example, 28% by mass or more, preferably 31% by mass or more, and more preferably 32% by mass or more of a milk solid content. The upper limit is not particularly limited, and is, for example, 40 mass% or less, preferably 35 mass% or less.

(solid component of skim milk)

The raw oily snack may contain, for example, 15 mass% or more, 20 mass% or more, 21 mass% or more, preferably 23 mass% or more, more preferably 24 mass% or more, and still more preferably 25 mass% or more of a skim milk solid content. The upper limit is not particularly limited, and is, for example, 40% by mass or less, preferably 30% by mass or less.

In general, when the content of the solid skim milk in the raw oil confectionery is high (for example, 15% by mass or more, particularly 21% by mass or more), even if the porous food is impregnated with the oil confectionery in the production of the impregnated food, the porous food is not impregnated with the oil confectionery in the vicinity of the center portion thereof, and thus there is a problem that only the oil in the center of the oil confectionery is impregnated with the oil and the aggregates are easily adhered to the surface. In contrast, according to the present embodiment, such a problem can be improved.

The solid component of skim milk contains milk protein and lactose as described below.

(milk protein)

Milk protein refers to protein derived from milk.

As the raw material of the milk protein, any of commercially available milk raw materials, for example, whole milk powder, skim milk powder, TMP (total milk protein), MPC (milk protein concentrate), WPC (whey protein concentrate), or a combination of 2 or more of the above raw materials may be used. Preferably, the raw material is any one of whole milk powder, skimmed milk powder, and WPC, or a combination of 2 or more of the above raw materials.

The milk protein is preferably not enzymatically treated. By using the milk protein which is not treated with the enzyme, the production process can be simplified, and the production cost can be reduced. According to the present embodiment, even when milk protein that has not been treated with an enzyme is used, the effect of suppressing the increase in viscosity of the raw oil confectionery during storage (particularly during standing storage) can be obtained.

As the milk protein, it is possible to use an enzyme-treated milk protein and a fractionated protein as in patent document 1, but in this case, it is preferable to use a combination of a milk protein which is not treated with an enzyme. 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, or 98% by mass or more of the milk protein contained in the chocolate base may be the milk protein which has not been subjected to the enzyme treatment.

The amount of milk protein contained in the milk material is not particularly limited, and is preferably 10% by mass or more, more preferably 20% by mass or more.

The oily snack (green compact) may contain, for example, 5 mass% or more, 7 mass% or more, 8 mass% or more, 10 mass% or more, 12 mass% or more, and 14 mass% or more of milk protein. The upper limit is not particularly limited, and may be, for example, 40 mass% or less, 35 mass% or less, or 30 mass% or less.

In the oily snack (green compact), the proportion of the milk protein in the solid skim milk is not particularly limited, and the proportion of the milk protein when the solid skim milk is 100 mass% may be, for example, 5 mass% or more, 10 mass% or more, 20 mass% or more, 30 mass% or more, or 35 mass%, or 98 mass% or less, 95 mass% or less, 93 mass% or less, or 90 mass% or less.

(lactose)

Lactose includes both crystalline lactose and amorphous (non-crystalline) lactose.

In general, when the content of amorphous lactose in a raw oil snack is high (for example, 70 mass% or more, 80 mass% or more, or 85 mass% or more of lactose contained in a raw oil snack), viscosity of a raw oil snack tends to increase when the raw oil snack is stored in a paste state in which the raw oil snack is melted. Further, when the green oil confectionery is solidified and then re-melted, poor melting such as lump generation and thickening is likely to occur. Such a raw oily snack may cause "clogging" in the piping of the production apparatus, and may significantly reduce the production efficiency. Further, there is a fear that a melting failure occurs when the oily snack green sheet is used for production after being solidified for storage and transportation and then re-melted, and thus the production efficiency is lowered and the quality of the product is deteriorated.

In the oily snack green compact obtained by the present embodiment, the content of amorphous lactose derived from the raw material is reduced in the process of producing the oily snack green compact, and therefore, the increase in viscosity of the oily snack green compact finally obtained can be suppressed.

The evaluation of crystallization of amorphous lactose can be performed by X-ray diffraction, raman imaging, and the like.

The green oily snack may contain 1 mass% or more, 3 mass% or more, 5 mass% or more, 7 mass% or more, or 10 mass% or more of amorphous lactose. The upper limit is not particularly limited, and may be, for example, 30 mass% or less, 25 mass% or less, 20 mass% or less, or 15 mass% or less.

(Heat-insulating stirring step)

In the heat-retaining stirring step, the green oily snack is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less. The green oily snack may be in the form of a paste during the time it is being subjected to agitation. The temperature of the green oily snack during stirring may be maintained at 50 ℃ or higher and 58 ℃ or lower, 50 ℃ or higher and 55 ℃ or lower, or 53 ℃. The stirring time may be 1 hour 30 minutes or more, 2 hours or more, 3 hours or more, or 4 hours or more. The upper limit is not particularly limited, and may be, for example, 50 hours or less, 30 hours or less, 20 hours or less, or 10 hours or less.

In the case where the present embodiment is carried out using a large-scale facility, the heat-retaining stirring step is performed by stirring 3.2t to 4.0t of the green oily snack in 1 tank at a temperature of 50 ℃ or more and 60 ℃ or less for 1 hour or more, whereby the effects of the present invention can be sufficiently exhibited, and the heat-retaining stirring is performed for 2 hours or more, and further 3 hours or more, whereby the effects of the present invention can be more effectively exhibited.

In the heat-retaining stirring step, a thermostatic bath with a stirring function may be used, and it is preferable to uniformly stir the entire oily snack green while keeping the temperature at a constant temperature.

The stirring step with heat retention may be a batch type or a continuous type. In the case of the continuous type, the average residence time of the raw oily snack in the continuous type thermostatic bath in which the raw oily snack is stirred while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less may be 1 hour or more.

When the oil confectionery raw material is subjected to the micronizing step (fining) for reducing the particle size of the particles contained in the oil confectionery raw material, the micronizing step may be performed before the micronizing step in the temperature keeping and stirring step or after the micronizing step, but it is preferably performed after the micronizing step. In the micronization step, coarse particles of solid components other than fat components, such as cocoa mass, cocoa powder, saccharides, milk powder, etc., as raw materials, may be micronized to reduce the particle size measured by a micrometer, for example, to a particle size of about 10 to 35 μm. The micronizing apparatus used in the micronizing step is not particularly limited, and for example, a micronizing apparatus such as a roll mill or a ball mill can be used.

In addition, when the raw oily snack is, for example, a raw chocolate, a grinding (Conche) step may be provided after the micronizing step. The heat-retaining stirring step may be performed before or after the stirring step, but is preferably performed after the stirring step.

[ oily dessert ]

The oily snack according to an embodiment of the present invention is produced by the method for producing an oily snack described above.

The oily snack preferably has a viscosity of 49000 mPas or less when left to stand at 50 ℃ for 24 hours. The phrase "when left standing at 50 ℃ for 24 hours" means: "when it is left to stand at 50 ℃ for 24 hours from immediately after production or immediately after melting at 50 ℃. The same applies to the following description.

The increase in viscosity of the oily snack when left standing at 50 ℃ for 24 hours may be 20000 mPas or less, 15000 mPas or less, 10000 mPas or less, 5000 mPas or less, 3500 mPas or less, 3300 mPas or less, 3000 mPas or less, 2800 mPas or less, or 2500 mPas or less, preferably 3500 mPas or less.

The oily snack may have a yield value of 20.0Pa or less, 16.0Pa or less, 13.0Pa or less, 10.0Pa or less, 8.0Pa or less, 7.5Pa or less, 7.0Pa or less, 6.5Pa or less, or 6.0Pa or less, preferably 8.0Pa or less, when left to stand at 50 ℃ for 24 hours.

The increase in yield value of the oily snack when left standing at 50 ℃ for 24 hours may be 10.0Pa or less, 8.0Pa or less, 6.0Pa or less, 4.0Pa or less, 3.0Pa or less, 2.8Pa or less, 2.5Pa or less, 2.3Pa or less, or 2.0Pa or less, preferably 3.0Pa or less.

An oily snack according to an embodiment of the present invention contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid content, and has a viscosity of 49000 mPas or less when left to stand at 50 ℃ for 24 hours.

An oily snack according to an embodiment of the present invention contains 10% by mass or more of milk protein or 20% by mass or more of skim milk solid content, and when left standing at 50 ℃ for 24 hours, the increase in viscosity is 20000mPa · s or less, 15000mPa · s or less, 10000mPa · s or less, 5000mPa · s or less, 3500mPa · s or less, 3300mPa · s or less, 3000mPa · s or less, 2800mPa · s or less, or 2500mPa · s or less, preferably 3500mPa · s or less.

An oily snack according to an embodiment of the present invention contains 10 mass% or more of milk protein or 20 mass% or more of skim milk solid content, and has a yield value of 20.0Pa or less, 16.0Pa or less, 13.0Pa or less, 10.0Pa or less, 8.0Pa or less, 7.5Pa or less, 7.0Pa or less, 6.5Pa or less, or 6.0Pa or less, preferably 8.0Pa or less, when left standing at 50 ℃ for 24 hours.

An oily snack according to an embodiment of the present invention contains 10 mass% or more of milk protein or 20 mass% or more of skim milk solid content, and the increase in yield value when left standing at 50 ℃ for 24 hours is 10.0Pa or less, 8.0Pa or less, 6.0Pa or less, 4.0Pa or less, 3.0Pa or less, 2.8Pa or less, 2.5Pa or less, 2.3Pa or less, or 2.0Pa or less, preferably 3.0Pa or less.

For the oily confectionery, the description of the method for producing the oily confectionery can be appropriately applied. For the composition of the oily snack, the description of the composition of the raw oily snack can be applied as appropriate, except for the ratio of crystalline lactose to amorphous (non-crystalline) lactose constituting lactose.

In the oily snack, the oily snack raw material before the heat-insulating and stirring step preferably contains amorphous lactose in an amount of 3 mass% or more, more preferably 10 mass% or more.

[ method for suppressing increase in viscosity of oil-based confectionery green body and/or poor suitability for melting at the time of remelting ]

The method for suppressing an increase in viscosity and/or a poor melting suitability at the time of remelting of an oily snack green product according to an embodiment of the present invention comprises the steps of: an oily snack green compact containing 10 mass% or more of milk protein or an oily snack green compact containing 20 mass% or more of skim milk solid content is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less. For the details of the above method, the description of the method for producing an oily snack can be applied.

[ impregnated food and method for producing the same ]

An impregnated food product according to an embodiment of the present invention includes: a porous solid food and an oily snack containing 10 mass% or more of milk protein or 20 mass% or more of skim milk solid content, wherein the porous solid food is impregnated with the oily snack.

The porous solid food may be any material having pores inside, and may be, for example, a baked snack, and more specifically, a biscuit (cookie), a cracker (biscuit), a puffed corn (corn puff), a Sponge cake (Sponge cake), a fried bread bun (crouton), or the like. The pore size of the porous solid food may be, for example, 50 to 1500 μm, 100 to 1000 μm or 200 to 700 μm. The porosity of the porous solid food may be, for example, 50 to 98%, 60 to 95%, or 70 to 90%.

The effect can be more remarkable than that obtained under the conventional impregnation-difficult conditions, which are as follows: the milk protein in the oily snack is 10% by mass or more, and/or the skim milk solid content in the oily snack is 20% by mass or more, and/or the oil content of the oily snack is 46% by mass or less, and/or the median particle diameter of the solid content particles in the green oily snack is greater than 6 [ mu ] m.

In the present embodiment, a method of impregnating a green oily snack into a porous solid food uses a reduced pressure method or a pressure method.

As the raw oily snack, the raw oily snack obtained by the above-described method for producing a raw oily snack (raw oily snack subjected to a heat-retention stirring step) can be used.

The green oily snack may be allowed to stand before impregnating the green oily snack into the porous solid food product. This step is not essential, but impregnation can be preferably performed by standing. The temperature during standing is preferably 40-60 ℃.

In the impregnation, first, the porous solid food is buried in an oily snack raw material tank. At this time, it is preferable that the porous solid food is not exposed from the oily snack raw food bath. If there is a portion of the porous solid food that is not covered with the raw oily snack, the air is preferably returned to the inside of the porous solid food in the impregnation step, and therefore the raw oily snack can be sufficiently distributed in the porous solid food. Further, the green tank of the oily snack in which the porous solid food is embedded is put into a decompression chamber and sealed.

Subsequently, the pressure in the chamber is reduced, thereby degassing the interior of the porous solid food product. The pressure in the chamber can be reduced to 0.006 to 0.090MPa or 0.01 to 0.05MPa, for example. The time for decreasing the pressure in the chamber may be, for example, 1 second to 120 seconds, or 10 seconds to 60 seconds.

Subsequently, the pressure in the chamber is increased to atmospheric pressure, and the green oily snack is allowed to permeate into the porous solid food. The pressure in the chamber may be further pressurized above atmospheric pressure as desired. For example, the pressure may be increased to atmospheric pressure or more and 0.6MPa or less.

In one embodiment of the present invention, a method for impregnating a green oily snack into a porous solid food product comprises the steps of (i) impregnating the green oily snack into a porous solid food product after the following steps (heat-retaining and stirring step): as the "impregnation difficult condition", an oily snack raw material containing, for example, 10 mass% or more of milk protein or an oily snack raw material containing 20 mass% or more of skim milk solid content is stirred for 1 hour or more while being maintained at a temperature of 50 ℃ or more and 60 ℃ or less. This makes it possible to produce an impregnated food in which a green oily snack, which is a "condition difficult to impregnate", is impregnated into the inside of a porous solid food. In addition, the components in the green oily snack can be prevented from being separated during the impregnation process. In the present embodiment, when the step of allowing the oily snack green compact to stand is provided, it is preferably provided after the heat-retaining and stirring step.

Examples

The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the description of these examples.

1. Preparation of chocolate with high milk protein content

(example 1)

< manufacture of chocolate >

The raw materials of table 1 were prepared, mixed by a conventional method according to the formulation shown in formulation 1 of table 1, and subjected to roll milling and kneading to prepare a raw chocolate (the raw chocolate in this state is referred to as "raw chocolate a"). The chocolate base A was stirred in the paste state for 1 hour while keeping the temperature at 50 to 55 ℃ (target temperature: 53 ℃) (the stirred chocolate base was referred to as "chocolate base B"). And filling the chocolate green body B into a mold, and cooling and solidifying to obtain the chocolate.

The blending amounts in table 1 are percentages by mass.

[ Table 1]

	Formulation 1	Formulation 2	Formulation 3	Formulation 4
					Granulated sugar	20	15	25	14
Whole milk powder	20	0	0	0
					Cocoa mass	15	25	0	0
Fat (cocoa butter/vegetable fat, etc.)	26	24	44	40
					Whey protein	10	35	30	45
Defatted milk powder	8	0	0	0
					Others (emulsifiers/flavors, etc.)	1	1	1	1
Total of	100	100	100	100
					Milk protein compounding ratio	16	27	24	35
Milk solid ingredient compounding ratio	36	33	28	42
					Mixing ratio of solid components of skim milk	30	31	27	40
Amorphous lactose compounding ratio	13	4	3	5

< storage test in static State >

Approximately 250g of the above-described raw chocolate B was sealed in a beaker, and left to stand for 1 day (24 hours) in a 50 ℃ incubator (the stored raw chocolate is referred to as "raw chocolate C").

< measurement of viscosity >

The viscosity was measured after adjusting the temperature to 40 ℃ using 250g of each chocolate green B, C. The viscosity was measured under the following conditions.

Viscometer: BH type viscometer

A rotor: number 6

Rotating speed: 4rpm

Measuring temperature: 40 deg.C

< sensory evaluation >

The flavor of chocolate B was evaluated according to the following criteria. The evaluations were conducted by 7 chocolate professional panelists trained to give the same score to the same extent for the same samples. The evaluation points are determined by negotiations between the professional panelists.

A: is particularly good

B: good taste

C: a little bit bad

D: not good

< comprehensive evaluation >

The overall evaluation was carried out according to the following criteria, including the results of the sensory evaluation and the ease of handling when the molding operation was carried out using the heat-preserved and stirred chocolate dough B and the chocolate dough C after the standing storage.

A: is particularly good

B: good taste

C: a little bit bad

D: not good

(example 2)

Chocolate preparation and standing storage test were carried out in the same manner as in example 1, except that the chocolate in example 1 was stirred for 2 hours while being kept at a temperature of 50 to 55 ℃ (target temperature: 53 ℃).

(example 3)

Chocolate preparation and standing storage test were performed in the same manner as in example 1, except that the chocolate in example 1 was stirred for 1 hour while the temperature was maintained at 60 ℃.

(example 4)

Chocolate preparation and standing storage test were performed in the same manner as in example 1 except that the formula 2 was used instead of the formula 1 in example 1.

(example 5)

Chocolate preparation and standing storage test were carried out in the same manner as in example 4, except that the chocolate in example 4 was stirred for 2 hours while being kept at a temperature of 50 to 55 ℃ (target temperature: 53 ℃).

(example 6)

Chocolate preparation and standing storage test were performed in the same manner as in example 4, except that the chocolate in example 4 was stirred for 1 hour while the temperature was maintained at 60 ℃.

(example 7)

Chocolate preparation and standing storage test were performed in the same manner as in example 1 except that the formula 3 was used instead of the formula 1 in example 1.

(example 8)

Chocolate preparation and standing storage test were carried out in the same manner as in example 7, except that the chocolate in example 7 was stirred for 2 hours while being kept at a temperature of 50 to 55 ℃ (target temperature: 53 ℃).

(example 9)

Chocolate preparation and standing storage test were performed in the same manner as in example 7, except that the chocolate in example 7 was stirred for 1 hour while the temperature was maintained at 60 ℃.

(example 10)

Chocolate preparation and standing storage test were performed in the same manner as in example 1 except that the formula 4 was used instead of the formula 1 in example 1.

(example 11)

Chocolate preparation and standing storage test were carried out in the same manner as in example 10, except that the chocolate in example 10 was stirred for 2 hours while being kept at a temperature of 50 to 55 ℃ (target temperature: 53 ℃).

(example 12)

Chocolate preparation and standing storage test were performed in the same manner as in example 10, except that the chocolate in example 10 was stirred for 1 hour while the temperature was maintained at 60 ℃.

Comparative example 1

Chocolate preparation and standing storage test were performed in the same manner as in example 1, except that the chocolate in example 1 was stirred for 1 hour while the temperature was maintained at 45 ℃.

Comparative example 2

Chocolate preparation and standing storage test were performed in the same manner as in example 4, except that the chocolate in example 4 was stirred for 1 hour while the temperature was maintained at 45 ℃.

Comparative example 3

Chocolate preparation and standing storage test were performed in the same manner as in example 7, except that the chocolate in example 7 was stirred for 1 hour while the temperature was maintained at 45 ℃.

Comparative example 4

Chocolate preparation and standing storage test were performed in the same manner as in example 10, except that the chocolate in example 10 was stirred for 1 hour while the temperature was maintained at 45 ℃.

The results are shown in table 2.

[ Table 2]

The viscosity increase rate is the viscosity after storage/viscosity before storage

< evaluation >

By stirring a chocolate base containing 14 to 36 mass% of milk protein at 50 to 60 ℃ for 1 hour or more, a chocolate base having a good flavor and a low viscosity increase (viscosity increase rate of 1.7 or less) can be obtained. In the case of 2 hours, the flavor was more favorable and the increase in viscosity was suppressed (the viscosity increase rate was 1.1 or less) as compared with the case of 1 hour of stirring. The obtained chocolate had a preferable flavor and good meltability in the mouth.

The viscosity of the chocolate dough is set to 60 ℃ at the time of stirring, thereby showing a value lower than that when the chocolate dough is kept at 50 to 55 ℃. However, the chocolate obtained from the chocolate base which was stirred at 60 ℃ for 1 hour was perceived as a protein smell.

In addition, chocolate obtained from a chocolate green body stirred at 40 ℃ for 1 hour is too loose in the mouth and is therefore not preferred.

2. Production of chocolate with high milk protein content (plant line scale: 4t capacity equipment)

(example 13)

< manufacture of chocolate >

Raw materials of formulation 1 in table 1 were prepared, and the raw materials were mixed by a conventional method, and subjected to roll milling and kneading to prepare a chocolate base a. The chocolate green body A was stirred for 5 hours and 40 minutes while keeping the temperature at 50 to 60 ℃ (target temperature: 53 ℃) in a paste state, to obtain a chocolate green body B.

< static storage test and sensory evaluation >

About 250g of the above-mentioned chocolate base B was sealed in a beaker and left to stand in a 40 ℃ incubator for 1 month, 2 months and 3 months to obtain a chocolate base C (1 month, 2 months and 3 months of storage, respectively). And filling the chocolate green body C in a mold, and cooling and solidifying to obtain the chocolate. The flavor of chocolate was evaluated in the same manner as in example 1.

< measurement of viscosity >

The viscosity was measured after adjusting the temperature to 40 ℃ using 250g of each chocolate green B, C. The viscosity was measured under the following conditions.

Viscometer: BH type viscometer

A rotor: number 6

Rotating speed: 4rpm

Measuring temperature: 40 deg.C

The results are shown in table 3.

[ Table 3]

< evaluation >

After 3 months of storage of the chocolate base, no abnormal flavor or reduced preference was observed in the sensory evaluation. As is clear from fig. 1 showing the melted state of the chocolate base, no problem of suitability for melting was observed even when the chocolate base of example 13 was stored for 3 months, molded and remelted (fig. 1 (a)). Specifically, the increase in viscosity is suppressed even when no lump is formed during melting (viscosity increase rate is 1.2 or less). On the other hand, when ordinary milk chocolate (not subjected to stirring with constant temperature) is remelted, lumps appear (fig. 1 (b)).

3. Production of milk chocolate (plant line scale (4t capacity equipment)) with high milk solids content (example 14)

< manufacture of chocolate >

Raw materials of formulation 5 in table 4 were prepared, and the raw materials were mixed by a conventional method, and subjected to roll milling and kneading to prepare a chocolate dough a. The chocolate green body A was stirred for 3 hours and 15 minutes while keeping the temperature at 50 to 60 ℃ (target temperature: 53 ℃) in a paste state, to obtain a chocolate green body B.

The compounding amounts in table 4 are percentages by mass.

< static storage test and sensory evaluation >

About 250g of the chocolate base B was sealed in a beaker, and kept standing in a 40 ℃ incubator for 2 weeks to obtain a chocolate base C. The flavor of the chocolate base C was evaluated in the same manner as in example 1.

< measurement of viscosity >

The viscosity was measured in the same manner as in example 13.

[ Table 4]

	Formulation 5
		Granulated sugar	35
Whole milk powder	25
		Cocoa mass	15
Fat (cocoa butter/vegetable fat, etc.)	20
		Defatted milk powder	4
Others (emulsifiers/flavors, etc.)	1
		Total of	100
Milk protein compounding ratio	8
		Milk solid ingredient compounding ratio	28
Mixing ratio of solid components of skim milk	21
		Amorphous lactose compounding ratio	12

(example 15)

Chocolate was obtained in the same manner as in example 14 except that the chocolate in example 14 was stirred for 3 hours and 30 minutes while the temperature thereof was maintained at 50 to 60 ℃, and a standing storage test, sensory evaluation, and viscosity measurement were performed.

(example 16)

Chocolate was obtained in the same manner as in example 14 except that the chocolate in example 14 was stirred for 4 hours and 20 minutes while the temperature thereof was maintained at 50 to 60 ℃, and a standing storage test, sensory evaluation, and viscosity measurement were performed.

(example 17)

Chocolate was obtained in the same manner as in example 14 except that the chocolate in example 14 was stirred for 2 hours and 30 minutes while the temperature thereof was maintained at 50 to 60 ℃, and a standing storage test, sensory evaluation, and viscosity measurement were performed.

The results are shown in table 5.

[ Table 5]

< evaluation >

By stirring a chocolate base containing 28 mass% of milk solid content for 2 hours or more while maintaining the temperature of 50 to 55 ℃, a chocolate base having a good flavor and suppressed viscosity increase can be obtained. In the case of an industrial production scale, when the stirring time is set to a long time (3 hours or more), the viscosity increase is further suppressed. Using a BH type viscometer, spindle: at No.6, rotational speed: 4rpm, measurement temperature: a chocolate dough having a viscosity of 100000 mPas or less at 40 ℃ is free from problems in transportation in a pipe and has a good flavor, but when the viscosity exceeds the above range, the meltability in the mouth is poor.

< evaluation of melting Property >

Chocolate was obtained by cooling and solidifying the chocolate base B of example 16 and the chocolate base a of the control (same formulation as in example 16) prepared without stirring at 50 to 60 ℃. 50g of each chocolate is put into a stainless steel bowl and kept in a thermostatic bath at 55 ℃ for 0-30 minutes. The state was observed after 5 minutes, 10 minutes, 11 minutes, 12 minutes, 15 minutes, 20 minutes, and 30 minutes, respectively, and evaluated by visual observation as follows.

+++: the shape of chocolate is greatly retained

++: the shape is preserved

+: slightly retained in shape

-: melting

The results are shown in table 6.

[ Table 6]

Melting time (minutes)	Control	Example 16
			5	+++	++
10	++	+
			11	++	○
12	++
			15	++
20	+
			30	○

The time required until complete melting is significantly reduced for chocolate made by the process of the invention compared to untreated chocolate. When the chocolate obtained by solidification by cooling as described above is eaten, the chocolate produced by the method of the present invention has an excellent meltability in the mouth as compared with untreated chocolate.

4. Manufacture of chocolate with high milk solids content (plant line scale: 4t capacity equipment)

(example 18)

< production of chocolate >

Raw materials of formulation 6 in table 7 were prepared, and the raw materials were mixed by a conventional method, and subjected to roll milling and kneading to prepare a chocolate dough a. The chocolate green body A was stirred for 3 hours and 30 minutes while keeping the temperature at 50 to 60 ℃ (target temperature: 53 ℃) in a paste state, to obtain a chocolate green body B.

The compounding amounts in table 7 are percentages by mass.

[ Table 7]

	Formulation 6
		Cocoa mass	38
Whole milk powder	33
		Granulated sugar	21
Fat (cocoa butter/vegetable fat, etc.)	7
		Others (emulsifiers/flavors, etc.)	1
Total of	100
		Milk protein compounding ratio	8
Milk solid ingredient compounding ratio	31
		Mixing ratio of solid components of skim milk	23
Amorphous lactose compounding ratio	13

< static storage test and sensory evaluation >

About 250g of the chocolate base B was sealed in a beaker, and kept standing in a 40 ℃ incubator for 4 weeks to obtain a chocolate base C. The flavor of the chocolate base C was evaluated in the same manner as in example 1.

< measurement of viscosity >

The viscosity was measured in the same manner as in example 13.

(example 19)

Chocolate was obtained in the same manner as in example 18 except that the chocolate in example 18 was stirred for 1 hour and 40 minutes while the temperature thereof was maintained at 50 to 60 ℃, and a standing storage test, sensory evaluation, and viscosity measurement were performed.

(example 20)

Chocolate was obtained in the same manner as in example 18 except that the chocolate temperature in example 18 was kept at 40 ℃ and stirred for 4 hours, and a standing storage test, sensory evaluation and viscosity measurement were performed.

The results are shown in Table 8.

[ Table 8]

< evaluation >

By keeping a chocolate base containing 31.3 mass% of milk solid content at 50-55 ℃ and stirring for 1.5 hours or more, a chocolate base having a good flavor and suppressed viscosity increase can be obtained. As shown in example 18, in the case of an industrial production scale, when the stirring time is set to a long time (3 hours or more), the viscosity increase is further suppressed, which is preferable. Using a BH type viscometer, at rotor: number 6, rotation speed: 4rpm, measurement temperature: the chocolate base having a viscosity of 100000 mPas or less at 40 ℃ had no problem in transportation in a pipe and the flavor was good, but when it exceeded the viscosity, the meltability in the mouth was slightly poor.

< evaluation of melting Property >

Chocolate was obtained by cooling and solidifying the chocolate base of example 14 and a control (same formulation as in example 14) prepared without stirring at 50 to 60 ℃. 50g of each chocolate is put into a stainless steel bowl and kept in a thermostatic bath at 55 ℃ for 0-30 minutes. The state was observed after 5 minutes, 10 minutes, 11 minutes, 12 minutes, 15 minutes, 20 minutes, and 30 minutes, respectively, and evaluated by visual observation as follows.

+++: the shape of chocolate is greatly retained

++: the shape is preserved

+: slightly retained in shape

-: melting

The results are shown in Table 9.

[ Table 9]

Melting time (minutes)	Control	Example 14
			5	+++	++
10	++	+
			11	++	○
12	+
			15	○

The time required until complete melting is significantly reduced for chocolate made by the process of the invention compared to untreated chocolate.

5. Preparation of impregnated food

Production example 1

According to a conventional method, 34.2 parts by mass of granulated sugar, 30.2 parts by mass of whole milk powder, 22 parts by mass of cocoa butter, 10.6 parts by mass of vegetable fat (trade name: Melano SS, manufactured by using soybean oil), 2.5 parts by mass of skim milk powder, and 0.5 part by mass of lecithin were mixed, and the mixture was pulverized by a pulverizer to obtain a white chocolate green compact having a skim milk solid content of 23 mass% and an oil content of 41.0 mass%. The particle size of the solid component particles contained in the obtained white chocolate green compact is 15 to 20 μm in median particle diameter measured by a micrometer (manufactured by Mitutoyo Corporation).

Production example 2

14.8 parts by mass of granulated sugar, 29.7 parts by mass of whole milk powder, 32.8 parts by mass of cocoa butter, 21.5 parts by mass of skim milk powder, 0.7 part by mass of lecithin, and 0.5 part by mass of an emulsifier (trade name: DK Ester F90, first Industrial pharmaceutical Co., Ltd.) were mixed by a conventional method, and the mixture was pulverized by a pulverizer and kneaded to obtain a white chocolate green compact having a skim milk solid content of 41 mass% and an oil content of 45.1 mass%. The median particle diameter of the solid component particles contained in the obtained white chocolate green compact was measured by a micrometer (manufactured by Mitutoyo Corporation) and found to be 15 to 20 μm.

(production example 3)

A paste obtained by stirring and mixing 24.6 parts by mass of eggs, 34.7 parts by mass of wheat flour, 22.3 parts by mass of granulated sugar, 12.3 parts by mass of vegetable fat, 2.2 parts by mass of lecithin, 2.1 parts by mass of skim milk powder, and 1.8 parts by mass of water was molded into a substantially elliptical shape according to a conventional method, and after roasting at 190 ℃ for 9 minutes in an oven, the cake was further dried at 100 ℃ for 15 minutes to obtain a porous biscuit. Each of the resulting biscuits had a mass of 0.85g, a porosity of 85.6% and an average bubble diameter of the bubbles of the biscuit of 300. mu.m.

(example 21)

300 parts by mass of the chocolate base obtained in production example 1 was stirred at 50 ℃ for 5 hours, and the mixture was allowed to stand at 50 ℃ for 2 weeks and then the temperature was adjusted to 30 ℃. The viscosity of the chocolate dough at this time was 30000 mPas. 2.7 parts by mass of an emulsifier (trade name: PGPR4150, manufactured by DKSH Management Ltd.) was added to 300 parts by mass of the chocolate base, and stirred and mixed. The viscosity of the resulting chocolate dough was 7500 mPas.

To the resulting chocolate, 0.9 part by mass of a SEED agent (trade name: Choco SEED A, manufactured by Takara Shuzo) was added and mixed with stirring to obtain a green chocolate for impregnation.

3.4g of the biscuit obtained in production example 3 was put into a 300mL beaker, and the beaker was filled with a green impregnation chocolate.

The beaker was put into a decompression chamber, and the pressure in the decompression chamber was reduced to 0.0092MPa and maintained in this state for 1 second. The reduced pressure was then gradually released and the pressure in the chamber was allowed to return to atmospheric pressure over a period of 5 seconds.

And (4) taking the biscuit out of the beaker, removing the residual chocolate green body on the surface, and cooling and solidifying to obtain the impregnated chocolate snack. The mass of the resulting impregnated chocolate snack was 15.9 g.

The resulting impregnated chocolate snack was observed, and the results were: the chocolate penetrated into the biscuit in a uniform state, and no defatted and hard chocolate coating was generated on the biscuit surface.

Comparative example 5

300 parts by mass of the chocolate base obtained in production example 1 was stirred at 45 ℃ for 5 hours, and the mixture was allowed to stand at 50 ℃ for 2 weeks and then the temperature was adjusted to 30 ℃. The viscosity of the chocolate dough at this time was 110000 mPas. 9.0 parts by mass of an emulsifier (trade name: PGPR4150, manufactured by DKSH Management Ltd.) was added to 300 parts by mass of the chocolate base and mixed with stirring. The viscosity of the resulting chocolate dough was 7500 mPas.

0.9 part by mass of a SEED agent (trade name: Choco SEED A, manufactured by Byobo oil Co., Ltd.) was added to the obtained chocolate, and the mixture was stirred and mixed to obtain a green chocolate for impregnation.

3.3g of the biscuit obtained in production example 3 was put into a 300mL beaker, and the beaker was filled with a green impregnation chocolate.

The beaker was put into a decompression chamber, and the pressure in the decompression chamber was reduced to 0.0092MPa and maintained in this state for 1 second. The reduced pressure was then gradually released and the pressure in the chamber was allowed to return to atmospheric pressure over a period of 5 seconds.

And (4) taking the biscuit out of the beaker, removing the residual chocolate green body on the surface, and cooling and solidifying to obtain the impregnated chocolate snack. The mass of the resulting impregnated chocolate snack was 14.8 g.

An impregnated chocolate snack was obtained in the same manner as in production example 1 using chocolate, with the material temperature during stirring, the stirring time, and the amount of the emulsifier added being changed.

The resulting impregnated chocolate snack was observed, and the results were: chocolate did not penetrate into the biscuit and a hard, defatted chocolate coating appeared on the biscuit surface.

(examples 22 to 26 and comparative examples 5 to 8)

The material temperature, the stirring time, the amount of the emulsifier added, and the chocolate compounding amount when the chocolate was stirred were changed as shown in table 10, and each of the impregnated chocolate confectionery was obtained by the same method as in example 21.

An impregnated chocolate snack using chocolate whose material temperature during stirring is 50 ℃ or higher, wherein the chocolate penetrates into the biscuit in a uniform state, and a hard chocolate coating that has been degreased does not occur on the surface of the biscuit. On the other hand, in the chocolate-impregnated snack using chocolate whose material temperature during stirring was 45 ℃, the chocolate did not penetrate into the interior of the biscuit, and a hard chocolate coating film that had been degreased appeared on the surface of the biscuit.

< appearance >

The appearance of the chocolate-impregnated snack was evaluated according to the following criteria.

A: no chocolate coating

B: chocolate coating is not generated on the surface of the biscuit, but the appearance is white

C: chocolate coating film on biscuit surface

< comprehensive evaluation >

Evaluation was made based on the state of penetration of chocolate into the biscuit, the state of the biscuit surface, and the like in the impregnated chocolate snack, according to the following evaluation criteria.

A: very good quality

B: good quality

C: poor quality

D: very poor quality

The results are shown in table 10.

[ Table 10]

In addition, the method is as follows: in the table, "emulsifier addition rate" is an addition rate (parts by mass) to 100 parts by mass of the chocolate base.

6. Texture comparison of chocolate of examples and comparative examples

(1) X-ray crystallography

X-ray crystal diffraction was performed on the chocolate base of example 21 (chocolate base for impregnation) and the chocolate base of comparative example 5 (chocolate base for impregnation). The results are shown in FIG. 2. Note that diffraction peaks of lactose (α -1 hydrate) were found to appear at 2 θ of 19.0 ° and 19.9 °. Therefore, the following steps are carried out: the raw chocolate of example 21 contained crystalline lactose (. alpha. -1 hydrate)) in a larger proportion than the raw chocolate of comparative example 5.

(2) Raman imaging

Raman imaging was performed on the chocolate base of example 21 (chocolate base for impregnation) and the chocolate base of comparative example 5 (chocolate base for impregnation) under the measurement conditions described below. The results are shown in FIG. 3.

[ measurement conditions ]

Excitation wavelength: 532.07nm

Excitation power: 6.19mW

Grating: 300gr/mm

Slit width: 50 μm

Exposure time: 0.5 second

Averaging: 2

An objective lens: x 20/NA0.45

Measurement mode: XY mapping

Measurement area: 104 μm × 102 μm

Pixel size: 2 μm

Measuring time: 46 minutes and 36 seconds

In fig. 3, the portion that appears bright is lactose. Therefore, the following steps are carried out: in example 21 (fig. 3 (a)), lactose was dispersed, and in comparative example 5 (fig. 3 (b)), lactose was present in a lump form. The content of crystalline lactose estimated from the image was 36.6% in example 21 and 16.1% in comparative example 5 (assuming that the total (total area) of sugar, lactose and fat components was 100%). Although the observation of the tissue is localized, it is known that: by stirring at 50 ℃ or higher, the content of crystalline lactose increases, and the crystalline lactose is widely dispersed in the tissue.

(3) Cofocal laser microscope (CLSM) based morphological observations

Morphology observation by a confocal laser microscope (CLSM) was performed on the chocolate base of example 21 (chocolate base for impregnation) and the chocolate base of comparative example 5 (chocolate base for impregnation). The results are shown in FIG. 4.

Although the observation of the tissue is localized, it is known that: in example 21 (fig. 4 (a)) in which stirring was performed with heat preservation at a temperature of 50 ℃ or higher, sugar and protein were uniformly and widely dispersed in the tissue, as compared with comparative example 5 (fig. 4 (b)).

7. Influence of the sequence of the heating and stirring treatment and the micronizing step

(example 27)

In the following, in the case of the method a, the heating and stirring treatment is performed after the micronization step in the production of chocolate. On the other hand, in the case of the method B, the microparticulation step is performed after the heating and stirring treatment. The influence of such a difference in order was investigated.

< preparation A >

The raw materials in table 11 were prepared, and the raw materials were mixed by a conventional method according to the formulas shown in formulas 7 to 9 in table 11 (the water content when the raw materials were mixed was 2.5 mass%), and then roll-milled and ground to prepare a chocolate base. Next, the chocolate base was stirred for 1 hour while keeping the temperature of the chocolate base at 50 to 55 ℃ (target temperature: 53 ℃) in a pasty state. Subsequently, the chocolate is filled in a mold and cooled to solidify to obtain chocolate.

< preparation method B >

The raw materials shown in Table 11 were prepared, and the mixture was stirred for 1 hour while maintaining the temperature at 50 to 55 ℃ in accordance with the formulations shown in formulations 7 to 9 in Table 11 (the water content of the raw materials at the time of mixing: 2.5% by mass), to obtain a mixture. Subsequently, the mixture was subjected to roll milling and kneading to prepare a chocolate base. Subsequently, the chocolate is filled in a mold and cooled to solidify to obtain chocolate.

[ Table 11]

< test methods and results >

(1) Change of viscosity with time

The viscosity at 40 ℃ was measured using a type B viscometer for chocolate on the day of manufacture (day 0), chocolate left standing in a 50 ℃ thermostat for 1 day (day 1), and chocolate left standing in a 50 ℃ thermostat for 7 days (day 7), respectively. The results are shown in Table 12.

[ Table 12]

(2) Change of yield value with time

The chocolate on the day of production (day 0), the chocolate left standing in the thermostat at 50 ℃ for 1 day (day 1), and the chocolate left standing in the thermostat at 50 ℃ for 7 days (day 7) were measured by using an E-type viscometer ("RE-85U" manufactured by eastern mechanical industries) under the following measurement conditions, and the yield value at 40 ℃ was calculated (Casson yield value: all the yield values in this specification are Casson yield values). The results are shown in Table 13.

< measurement Condition >

A rotor: 1 ℃ 34' XR 24

Measuring temperature: 40 deg.C

Rotating speed: 0.5, 1.0, 2.5, 5.0, 10, 20, 50 and 100rpm

Measuring time: 8.5 minutes

[ Table 13]

(3) Sensory evaluation

The assessment was performed by 1 chocolate professional panelist trained to give the same score for the same sample, for the day of manufacture chocolate (day 0) and for 7 days in a 50 ℃ thermostat (day 7). The oral looseness and the protein odor (milk protein odor) which were felt after chewing the chewing gum in the mouth and dissolving the chewing gum in the mouth a plurality of times were evaluated for sensory properties according to the following evaluation criteria. The results are shown in Table 14.

[ evaluation criteria for looseness in the mouth ]

A: is not felt at all

B: hardly feel

C: slightly feel

D: slightly strongly feel

E: strongly feel

[ evaluation criteria for protein odor (milk protein odor) ]

A: is not felt at all

B: hardly feel

C: slightly feel

D: slightly strongly feel

E: strongly feel

In the above evaluation criteria, a to D are ranges that have no practical problem.

[ Table 14]

< evaluation >

From tables 12 and 13, it can be seen that: in the method a in which the heating and stirring treatment is performed after the microparticulation step, the increase in viscosity and yield value after storage can be further suppressed as compared with the method B in which the heating and stirring treatment is performed after the microparticulation step. In the order of formulations 7, 8 and 9, the higher the protein content (or the solid content of skim milk), the more remarkable the effect.

In addition, from table 14, it is clear that: compared with preparation B, preparation A has the advantages of reduced feeling of looseness in mouth, and reduced protein odor. In addition, in the order of formulations 7, 8 and 9, the higher the protein content (or the skim milk solid content), the more remarkable the effect.

From these results, it is understood that: in the production method A, the viscosity increase and clogging in the piping during storage (particularly during storage in a still state) are further suppressed as compared with the production method B, and the flavor of the oily confectionery can be further improved.

Several embodiments and/or examples of the present invention have been described in detail above, but it is readily apparent to those skilled in the art that the exemplary embodiments and/or examples can be modified considerably without materially departing from the novel teachings and effects of the present invention. Accordingly, such major modifications are also included in the scope of the present invention.

The documents described in this specification and the contents of the application which is the basis of the priority of the paris convention in the present application are incorporated herein by reference in their entirety.