HK1201418B - Plant powder-containing white chocolate-impregnated food and method for producing same - Google Patents

Description

White chocolate-impregnated food containing plant powder and its preparation method

Technical Field

The present invention relates to a food product containing plant powder and white chocolate impregnated therein and a method for producing the same.

Background

Conventionally, various studies have been made on a food (impregnated food) in which a porous food is impregnated with a liquid food and a method for producing the same. In particular, various proposals have been made on confectionery impregnated with chocolate (patent documents 1 to 3).

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2004-254529

Patent document 2: japanese laid-open patent publication No. 2008-237102

Patent document 3: international publication No. 2011/125451

Disclosure of Invention

Problems to be solved by the invention

When a porous food is impregnated with white chocolate, there is a problem that chocolate containing cocoa mass is not used. For example, when a porous food is impregnated with white chocolate containing 15 wt% or more of milk solid non-fat components, the oil component contained in the white chocolate alone is impregnated into the porous food, and the coagulated white milk solid components tend to remain on the surface of the porous food. As a result, there is a problem that the above porous food cannot be impregnated with uniform white chocolate form. Therefore, patent document 3 proposes the following: for impregnation of the porous food with the white chocolate, the white chocolate is used, which is pulverized by a bead mill or the like so that the median particle diameter of the particles is 6 μm or less.

Examples of the porous food impregnated with white chocolate that is commonly available on the market include: freeze-dried fruits (strawberry, blackcurrant, kiwi), potato chips, etc. As the above-mentioned porous food, a food having relatively large air bubbles or voids on the surface or inside or a raw material (food) having a relatively thin thickness from the surface to the center can be easily selected.

Further, in the case of a product (impregnated food) in which white chocolate containing freeze-dried strawberry (strawberry freeze-dried product) is impregnated into the center of a food, it is found that a chip-shaped product (flat, crisp product) having large bubbles (about 400 to 1500 μm) on the surface and a thickness of about 5mm is used as the impregnated food of the porous food.

In order to meet consumer demand, there is a demand for further diversification of chocolate and an impregnating material (porous food) used for producing a chocolate-impregnated snack (chocolate-impregnated snack).

Therefore, an object of the present invention is to obtain a food product in which white chocolate containing plant powder (plant powder) is impregnated into a porous food product.

Means for solving the problems

The present inventors have found that white chocolate containing a plant powder can be uniformly impregnated into a porous food by adjusting the plant powder having a particle size significantly smaller than the size of the surface cells of the porous food (food to be impregnated) to a specific particle size smaller, and thus have completed the present invention. The present invention has been made based on the above findings, and the following matters are characteristic thereof.

(1) A white chocolate-impregnated food is obtained by impregnating a porous food with white chocolate containing plant powder, wherein the plant powder has a median particle diameter of 5-20 μm.

(2) The white chocolate-impregnated food according to the item (1), wherein the content of the nonfat milk solid content in the white chocolate is less than 15% by weight.

(3) The white chocolate-impregnated food according to the item (1) or (2), wherein the plant powder is a plant powder pulverized by a wet pulverizer.

(4) The white chocolate-impregnated food according to the item (3), wherein the wet grinding apparatus is selected from the group consisting of a refiner and a ball mill.

(5) The white chocolate-impregnated food according to any one of (1) to (4), wherein the plant as a raw material of the plant powder is a fruit, a vegetable, a tea, a seed, or a herb.

(6) The white chocolate-impregnated food according to the above (5), wherein the plant is strawberry, tomato or matcha.

(7) The white chocolate-impregnated food product according to any one of the above (1) to (6), wherein the plant powder-containing white chocolate further contains an emulsifier, and the content of the emulsifier is 0.7 to 1.2% by weight based on the plant powder-containing white chocolate.

(8) The white chocolate-impregnated food according to any one of (1) to (7), wherein the white chocolate containing plant powder further contains an acidulant.

(9) The white chocolate-impregnated food according to the item (8), wherein the content of the sour agent is more than 0% by weight and 0.3% by weight or less based on the plant powder-containing white chocolate.

(10) The white chocolate-impregnated food product according to any one of (1) to (9) above, wherein the surface of the porous food product has a bubble size of 100 to 1000 μm.

(11) The white chocolate-impregnated food product according to any one of (1) to (10) above, wherein the porous food product has a thickness of 3mm to 25 mm.

(12) A method for producing a white chocolate-impregnated food, comprising the following steps (a) to (c):

(a) a step of mixing a plant powder with an edible oil or fat, and then pulverizing the plant powder to obtain a plant powder paste having a median particle diameter of 5 to 20 μm,

(b) mixing the plant powder paste with a white chocolate containing a non-fat milk solid component in a ratio of less than 15 wt% to obtain a plant powder-containing white chocolate, and

(c) and impregnating the porous food with the white chocolate containing the plant powder.

(13) The production method according to the above (12), wherein in the above (a), the plant powder is pulverized by using a wet pulverizer.

(14) The production method according to the above (13), wherein the wet grinding apparatus is selected from a refiner and a ball mill.

(15) The production method according to any one of the above (12) to (14), wherein the step (c) includes:

(c1) and a step of bringing the porous food into contact with or immersing the white chocolate containing the plant powder while maintaining the reduced pressure in a closed container under reduced pressure, and then returning the pressure to atmospheric pressure.

(16) The production method according to any one of the above (12) to (14), wherein the step (c) includes:

(c2) and a step of bringing the porous food into contact with or immersing the white chocolate containing the plant powder in a closed container, and then bringing the resultant to a reduced pressure and subsequently returning the pressure to atmospheric pressure.

(17) The production method according to the above (15) or (16), wherein the step (c) further includes, after the step (c1) or the step (c 2):

(c3) maintaining the porous food in contact with or immersed in the white chocolate containing the plant powder in a closed container, and bringing the porous food to a reduced pressure or a pressurized condition, and then returning the pressure to the atmospheric pressure.

(18) A white chocolate-impregnated food product obtained by the production method according to any one of the above (12) to (17).

ADVANTAGEOUS EFFECTS OF INVENTION

The present invention can provide a food product in which a porous food product is impregnated with white chocolate containing plant powder (plant powder).

Detailed Description

The following describes embodiments for carrying out the present invention, but the present invention is not limited to these embodiments.

In the above-described problems of the present invention, the present inventors have aimed, in particular, to obtain a food in which the white chocolate containing strawberry freeze-dried product and acidic components such as acidulant is impregnated into the interior of a porous food having fine surface bubble sizes (surface bubble sizes).

The present inventors have tried to impregnate a ball-shaped biscuit having a diameter of about 15mm to 25mm with white chocolate containing a powder of freeze-dried strawberry (freeze-dried strawberry powder). However, only the oil contained in the white chocolate is impregnated into the spherical cookie, and a film-like solid substance adheres to the surface of the cookie. As a result, a food product in which the white chocolate containing strawberry freeze-dried powder was uniformly impregnated into the biscuit was not obtained.

The present inventors have conducted intensive studies to solve the above problems. The particle size of the impregnated white chocolate was about 7.5 μm and the particle size of the plant powder was about 30 μm. In contrast, the surface cell size of the impregnated biscuit was 100 μm to 700 μm (205 μm on average). Therefore, the particle size of the liquid food impregnated with white chocolate or the like is sufficiently smaller than the surface bubble size of the food impregnated with biscuit or the like. Here, the present inventors have made various studies on the pressure reduction conditions, the blending of an emulsifier, and the like in the treatment (impregnation treatment) of impregnating the liquid food into the food to be impregnated. However, the intended impregnated food cannot be easily obtained.

Generally, the purpose of blending plant powder into white chocolate is to impart a real taste to the plant powder. Various techniques for micronization of powders are known. However, if the plant powder is micronized and blended in white chocolate, the taste of the plant powder tends to be light and the flavor tends to be reduced. Further, since it is necessary to introduce equipment for micronization and an additional process for micronization, a method for micronizing plant powder is not generally selected. The present inventors have found that a plant powder having a particle size significantly smaller than the size of the surface cells of a porous food to be impregnated (an impregnated food) is adjusted to a specific particle size smaller, and as a result, white chocolate containing the plant powder is uniformly impregnated into the interior of the porous food.

That is, the plant powder-containing white chocolate-impregnated food of the present embodiment is a porous food impregnated with plant powder-containing white chocolate, and the plant powder has a median particle size of 5 to 20 μm.

(plant powder)

In the present embodiment, the plant powder refers to a powder of a plant that can be ingested as a food. Examples of plants that can be ingested in the form of food products include: fruits, vegetables, teas, seeds, and herbs.

Examples of the fruit include: strawberry, apple, orange, tangerine, lemon, blueberry, mango, blackcurrant, pineapple, acerola, apricot, persimmon, kiwi, cherry, pomegranate, watermelon, plum, pear, passion fruit, banana, loquat, grape, prune (prune), melon, peach, lychee, and raspberry. The fruit is preferably strawberry, orange, tangerine, blueberry, blackcurrant or banana, more preferably strawberry.

Examples of the vegetables include: tomato, carrot, pumpkin, sweet potato, hot pepper, celery, green pepper, green onion, broccoli, balsam pear, taro, okra and cucumber. The vegetable is preferably tomato, carrot, pumpkin or sweet potato, more preferably tomato.

Examples of the tea include: matcha, black tea, green tea, oolong tea, jasmine tea and baked tea. The tea is preferably matcha, black tea or jasmine tea, and more preferably matcha.

Examples of the seed include: chestnut, almond, hazelnut, macadamia nut, cashew nut, pistachio nut, walnut, and pine nut. The seed is preferably almond.

Examples of the herbs include: mint, rosemary, and basil.

Among the above plants, strawberry, tomato and matcha are preferably listed, and strawberry and tomato are particularly preferably listed.

The median particle diameter of the plant powder is from 5 μm to 20 μm, particularly preferably from 10 μm to 18 μm. In the present embodiment, the median diameter is a diameter at which the cumulative value in the particle size distribution measured by the laser diffraction particle size distribution measuring apparatus SALD-2200 (SHIMADZU CORPORATION.) is 50%. When a porous food is impregnated with a mixture of white chocolate and a plant powder having a median particle diameter of more than 30 μm, only oil contained in the white chocolate is impregnated into the porous food, and a film-like solid material tends to adhere to the surface of the porous food. By mixing the plant powder having a median particle diameter of less than 5 μm with the white chocolate and then impregnating the porous food with the mixture, a food in which the white chocolate containing the plant powder (the white chocolate containing the plant powder) is impregnated into the porous food can be obtained. However, the obtained food tends to have a reduced flavor derived from the plant powder.

The content ratio of the plant powder is preferably 0.5 to 40% by weight, more preferably 0.5 to 10% by weight, even more preferably 1 to 7% by weight, and most preferably 3 to 5% by weight, based on the white chocolate. An impregnated food can be obtained even if the content is outside the above range. However, if the impregnation treatment is performed using white chocolate containing the plant powder in a proportion exceeding 40 wt%, the flavor derived from the plant powder tends to be perceived to be significantly enhanced. When the impregnation treatment is performed using white chocolate containing less than 0.5 wt% of the plant powder, the flavor derived from the plant powder tends to be weakened. The content ratio of the plant powder to the white chocolate may be out of the above range, if the taste of the obtained product, the specification of the product, and the like are not hindered.

(white chocolate)

In this embodiment, white chocolate is defined as: the chocolate has a cocoa butter content of 21 wt% or more and a moisture content of 3 wt% or less, based on the whole white chocolate. The white chocolate optionally contains milk solids. The content ratio of the milk solid content is preferably more than 0% by weight, more preferably 1% by weight or more, and particularly preferably 14% by weight or more, based on the whole white chocolate. The milk solids optionally contain a fat component. The fat component is preferably contained in an amount of 3 wt% or more based on the milk solid component. The above-mentioned cocoa butter contains a substitute for cocoa butter (cocoa butter substitute).

Examples of the raw material of white chocolate include: milk products, sugar, cocoa butter and emulsifiers. Examples of the milk product include: whole milk powder, nonfat milk powder, and cheese powder. Examples of the sugar include: sucrose (granulated sugar, powdered sugar), glucose, fructose, maltose, invert sugar, lactose and other monosaccharides and disaccharides. In addition to the above-mentioned substances, sweeteners (high-intensity sweeteners) having strong sweetness such as sucralose, stevioside, aspartame, acesulfame-K and saccharin, sugar alcohols such as xylitol, maltitol, erythritol, sorbitol, lactitol, palatinose and mannitol, reduced syrups, and the like can be used as the sugar component. In place of the above-mentioned cacao butter, a substitute fat for cacao butter or a mixture of cacao butter and a substitute fat for cacao butter may be used. Examples of the substitute fats for cocoa butter include: concocted fats (tempering fats) or non-concocted fats (non-tempering fats) of animal or plant origin. Examples of the emulsifier include: lecithin, fatty acid glyceride, sucrose fatty acid ester, and the like. Further, a flavor or a coloring agent may be added to the white chocolate.

When a sour agent is used as a raw material of white chocolate, if the amount (content ratio) of the sour agent is excessive, a film-like solid substance tends to adhere to the surface of the porous food. As a result, it is difficult to obtain an impregnated food (white chocolate-impregnated food) in which the inside of the porous food is uniformly impregnated with white chocolate. In the present embodiment, the content ratio of the acidulant is preferably more than 0% by weight and 0.3% by weight or less based on the white chocolate containing the plant powder. Examples of the sour agent include: malic, citric and tartaric acids and their salts and mixtures thereof.

When an acidulant is blended and/or when an acidic plant powder is blended, it is preferable to add an emulsifier to white chocolate or white chocolate containing plant powder. The content ratio of the emulsifier is preferably 0.7 to 1.2% by weight, more preferably 0.8 to 1.1% by weight, and particularly preferably 0.8 to 1.0% by weight, based on the white chocolate or the white chocolate containing plant powder. Examples of the emulsifier include lecithin generally used in the production of chocolate, and in addition to lecithin: and mixtures of the above lecithin with fatty acid glycerides, sucrose fatty acid esters, and the like.

The median particle diameter of the white chocolate particles is preferably 20 μm or less, more preferably 10 μm or less. The lower limit of the median diameter of the white chocolate particles is not particularly limited, and is preferably 3 μm or more. In the present embodiment, the content ratio of the milk non-fat solid component derived from the milk product is preferably less than 15% by weight based on the whole white chocolate containing the plant powder. The lower limit of the content ratio of the solid non-fat milk is not particularly limited, but is preferably more than 0% by weight, more preferably 0.7% by weight or more, and particularly preferably 11% by weight or more. The non-fat milk solid component means a milk solid component from which a fat component is removed from a milk solid component.

(preparation of white chocolate)

The white chocolate was prepared by a conventional method using the above-mentioned raw materials. White chocolate can also be conched by a conch (conching). When the white chocolate is required to be tempered, the tempering may be performed at an appropriate temperature, for example, 30 to 35 ℃. Seed agents such as BOB (1, 3-dibehenate-2-oleoyl-sn-glycerol) may also be added during temperature adjustment. Examples of commercially available seed agents include: BOBSTAR (trade name: FUJI OIL CO., LTD., product of 50% by weight of BOB powder mixed with 50% by weight of sugar powder).

(preparation of plant powder, plant powder paste and white chocolate containing plant powder)

The plant powder can be obtained by pulverizing a plant material dried by a known means such as freeze drying, or by pulverizing a plant material and then drying the pulverized plant material by a known means. If the median particle diameter of the plant powder is 20 μm or less, commercially available plant powder can be used as it is. When a plant material having a median particle diameter of more than 20 μm is used as the plant powder of the present embodiment, a plant powder paste and a white chocolate containing the plant powder can be prepared by the following method.

The plant material may be pulverized by a dry pulverizing apparatus, but a wet pulverizing apparatus is preferably used, a refiner, a ball mill or a bead mill is more preferably used, and a refiner or a ball mill is particularly preferably used.

In the case of using the dry pulverizing apparatus, the plant material may be pulverized into plant powder having a median particle diameter of 20 μm or less, and the obtained plant powder may be directly mixed with white chocolate to prepare white chocolate containing the plant powder. More preferably, the plant powder is mixed with edible fat and oil in advance to prepare a plant powder paste, and then the obtained plant powder paste is mixed with white chocolate to prepare white chocolate containing plant powder.

In the case of using a wet grinding apparatus, white chocolate containing plant powder can be prepared by mixing and grinding the plant powder and the white chocolate. In order to suppress deterioration of the flavor of the plant powder and uniformly disperse the plant powder in the white chocolate, it is more preferable to mix the plant powder with the edible oil and fat in advance, perform wet grinding treatment to prepare a plant powder paste, and then mix the obtained plant powder paste with the white chocolate.

As the edible oil or fat, one or two or more kinds selected from the following oils or fats can be used: various vegetable oils and fats such as palm oil, palm kernel oil, rapeseed oil, coconut oil, peanut oil, safflower oil, sunflower seed oil, shea butter, cottonseed oil, corn oil, soybean oil, rice oil, and cacao butter, various animal oils and fats such as beef tallow, lard, fish oil, whale oil, and milk fat, and processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hydrogenation, fractionation, and transesterification. As the edible fat or oil, white chocolate itself may be used. Preferred examples include: palm oil, sunflower oil, shea butter and mixtures thereof, and white chocolate, more preferably: palm oil, sunflower oil, shea butter and mixtures thereof.

When the plant powder is pulverized by a ball mill, for example, a plant powder paste can be obtained as follows. First, a plant powder is coarsely pulverized to obtain a plant powder having a particle size of about 100 to 300 μm. Mixing the obtained plant powder, edible oil and fat and emulsifier. The resulting mixture was introduced into a mill-type ball mill (ball diameter: 5 to 10mm), whereby a plant powder paste having a median particle diameter of particles of plant powder of 15 to 30 μm was obtained.

When the plant powder is pulverized by a refiner, the plant powder paste can be obtained, for example, as follows. First, a plant powder is coarsely pulverized to obtain a plant powder having a particle size of about 100 μm. Mixing the obtained plant powder, edible oil and fat and emulsifier. The resulting mixture was introduced into a refiner, whereby a plant powder paste having a median particle diameter of particles of plant powder of 7 to 40 μm was obtained.

When the pulverization is carried out by a bead mill, for example, a plant powder paste can be obtained as follows. First, a plant powder is coarsely pulverized to obtain a plant powder having a particle size of about 30 μm. The obtained plant powder and edible oil are introduced into a bead mill (particle diameter of beads: 0.1 to 3.0mm), and passed through a grinding chamber at a material temperature of 30 to 65 ℃ and a rotation speed of 1000 to 2800 rpm. This operation is continuously repeated 1 to 3 times, whereby a plant powder paste having a median particle diameter of particles of plant powder of 5 to 7 μm is obtained.

The viscosity of the white chocolate containing the plant powder is, for example, preferably 6000 to 20000 mPas, and more preferably 6000 to 10000 mPas. In the present embodiment, the viscosity is a value measured at a temperature of 34 ℃ and a rotational speed of 4rpm using a B-type viscometer and a spindle No. 6.

The lower limit of the oil content of the white chocolate containing the plant powder is preferably 35% by weight or more, more preferably 37% by weight or more, and particularly preferably 40% by weight or more. The upper limit of the oil content of the white chocolate containing the plant powder is not particularly limited, and is, for example, 80 wt% or less.

(porous food)

In the present embodiment, the porous food is a food having a porous void inside. Examples of the porous food include: freeze-dried products such as fruits, vegetables, fishes and shellfishes, meats, eggs, and molded foods (foods molded by mixing various raw materials), puffed foods such as puffed snack foods produced by frying or puffing pellets with hot air or by cooking or puffing raw materials with an extruder, baked snacks such as fried cakes (baked cakes obtained by cutting rice cakes into small pieces and baking them with fire), popcorn (baked cakes obtained by steaming rice or the like, drying and parching, and then solidifying with syrup or the like), crinkles (fried snacks obtained by using wheat flour as a raw material), waffle, fried bread cubes, meringue, biscuits, pies, cookies, crisp cakes, sponge cakes, and pretzel (pretzel). Other examples include: bread such as bread and French bread, donut, muffin, frozen bean curd (food prepared by freeze drying bean curd), etc. In the present embodiment, the porous food is preferably a biscuit, sponge cake, puffed food, or Puze cake.

The size of the bubbles on the surface of the porous food in the present embodiment is a numerical range from the minimum value to the maximum value obtained by observing the surface of the porous food with a scanning electron microscope (with a magnification of about 30 times) and measuring the diameter (maximum major axis) of the bubbles in an image of 50 points. The surface bubble size of a porous food (including a pureed cake chip or the like having a surface partially smoothed by alkali treatment) having a surface with a significantly different distribution of bubble sizes in appearance was determined by selecting and observing a surface having a large bubble size in appearance. The size of the surface bubbles of the porous food in the present embodiment is preferably 100 to 1000. mu.m, and more preferably 100 to 700. mu.m.

The thickness of the porous food in the present embodiment means the thickness of the thinnest part of the porous food in appearance. The thickness of the porous food in the present embodiment is preferably 3mm to 25mm, more preferably 5mm to 25mm, and still more preferably 8 to 20 mm.

(preparation of white chocolate-impregnated food containing plant powder)

The impregnation method used for producing the white chocolate-impregnated food of the present embodiment includes, in general, 2 methods. Namely, (1) an impregnation method using a pressure difference and (2) an impregnation method using a centrifugal force.

(1) Examples of the impregnation method using a pressure difference include:

(A) a method comprising bringing a porous food into contact with or immersing in a white chocolate containing a plant powder in a molten state, bringing the resultant into a reduced pressure state, and then returning the pressure to atmospheric pressure,

(B) A method comprising bringing the porous food into contact with a molten white chocolate containing a plant powder or immersing the same in a molten white chocolate containing a plant powder under reduced pressure, and then returning the pressure to atmospheric pressure,

(C) A method comprising, after the step (A) or (B), increasing the pressure (pressurizing) to a pressure higher than the atmospheric pressure and then returning the pressure to the atmospheric pressure,

(D) A method comprising, after the step (A) or (B), bringing the pressure to a reduced pressure again and then returning the pressure to the atmospheric pressure,

(E) A method comprising bringing a porous food into contact with or immersing the white chocolate containing plant powder in a molten state, raising the pressure to a pressure higher than atmospheric pressure, and then returning the pressure to atmospheric pressure,

(F) And (E) a method of reducing the pressure again after the step (E) and then returning to the atmospheric pressure.

When the pressure is reduced in the above-described method, the pressure is reduced by a vacuum pump, and the minimum pressure reached in a sealed system such as a sealed container is set to, for example, 5 to 70kPa (absolute pressure when the absolute vacuum is 0MPa is shown and the same applies to pressure shown below). In the above-mentioned method, when the pressure is increased to a level higher than the atmospheric pressure, compressed air, nitrogen gas, or the like is introduced into the impregnation tank (into the closed container), and the maximum pressure to be reached is set to 200kPa to 1000kPa, for example. In the stage of returning to atmospheric pressure at the end of each step, the porous food may be kept in contact with or immersed in the white chocolate containing the plant powder in a molten state, or the contact or immersion may be released. After the impregnation method is performed, the white chocolate containing the plant powder may be removed from the surface of the obtained white chocolate-impregnated food by centrifugal separation, air blowing, or the like.

(2) An example of the infiltration method using a centrifugal force is shown below. The method comprises applying a molten white chocolate containing plant powder to the surface of a porous food or immersing the porous food in the molten white chocolate containing plant powder. Next, the porous food in contact with the plant powder-containing white chocolate was placed in a centrifuge and centrifuged at atmospheric pressure. The porous food is placed in a centrifuge to initiate centrifugal separation, and white chocolate containing plant powder is added to contact the porous food. The rotation speed of the centrifugal separation is preferably 100 to 4000rpm, for example. The time for the centrifugal separation can be appropriately set in consideration of the properties of the porous food and the white chocolate containing the plant powder.

The white chocolate-impregnated food obtained by the impregnation method is cooled and solidified at 15 ℃ or lower. The white chocolate-impregnated food of the present embodiment may be further processed by a known method such as additional coating or pasting, if necessary.

According to the present embodiment, it is possible to provide a food in which a white chocolate containing a plant powder is uniformly impregnated into a wide range of porous foods such as various baked confectionery having a fine surface bubble size. Examples of the plant powder include fruits such as strawberry, apple, orange, tangerine, lemon, and blueberry, vegetables such as tomato, carrot, and ginger, tea such as matcha, green tea, and black tea, seeds such as chestnut, almond, hazelnut, and macadamia nut, and herbs such as peppermint, rosemary, and basil. Therefore, it is possible to provide a white chocolate-impregnated food that can not only receive the flavor of the aroma but also receive the taste of the genuine material derived from the plant powder. In particular, even when white chocolate containing an acidic plant powder such as strawberry and tomato and/or a component such as a sour agent, which has been difficult to impregnate porous food having a fine surface bubble size, is used, the white chocolate can be impregnated as a uniform component without being separated on the surface of the porous food.

Examples

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

Example 1 manufacture of impregnated food (1) median particle size of plant powder

(a) preparation of plant powder paste

Mixing strawberry lyophilized powder (MEIJI SHOKURIN KAISHA, LTD, particle size: about 100-300 μm)40 wt%, edible oil and fat (palm oil, sunflower seed oil) 59.5 wt%, and lecithin 0.5 wt%. The resultant mixture was pulverized in a mill type ball mill (MITSUI MIIKE MACHINERY co., ltd., ball diameter 9.5mm) for 6 hours to prepare strawberry paste 1. The resulting mixture was pulverized for 8 hours in the same manner to prepare strawberry paste 2. The median particle size of strawberry paste 1 was 18 μm, and the median particle size of strawberry paste 2 was 16 μm.

Strawberry lyophilized powder (particle size: about 100 μm, manufactured by LTD.) 40 wt%, edible oil and fat (palm oil, sunflower seed oil) 30 wt%, and lecithin 0.5 wt% were mixed. After the resulting mixture was ground with a refiner, 19.5 wt% of the edible oil and fat was further mixed to prepare strawberry paste 3. The median particle diameter of strawberry paste 3 was 10 μm.

Strawberry lyophilized powder (particle size: about 100 μm, manufactured by LTD.) 40 wt%, edible oil (palm oil, sunflower seed oil) 59.5 wt%, and lecithin 0.5 wt% were mixed. The resultant mixture was pulverized for 90 minutes in a mill type ball mill (MITSUI MIIKE MACHINERY co., ltd., ball diameter 9.5mm) to prepare strawberry paste 4. The median particle size of the strawberry paste 4 was 30 μm.

[ PREPARATION OF (b) WHITE CHOCOLATE CONTAINING PLANT POWDER ]

The whole milk powder 19 wt%, granulated sugar 40.3 wt%, lactose 10 wt%, cocoa butter 30 wt%, lecithin 0.5 wt%, and sucrose fatty acid ester 0.2 wt% were mixed according to a conventional method. The resulting mixture was treated with a refiner to prepare a white chocolate base containing 13 wt% of milk solids nonfat and 37 wt% of oil. The resulting white chocolate matrix had a median particle size of 7.5 μm.

To the white chocolate base (84.2 wt%) adjusted to 30 to 35 ℃, 7.5 wt% of strawberry paste 1, 3.0 wt% of BOB (trade name "BOB star", FUJI OIL co., ltd., product), 0.3 wt% of fatty acid glyceride (HLB value: 2 to 3), and 5.0 wt% of edible OIL and fat (palm OIL, sunflower seed OIL) were added and mixed to prepare white chocolate 1 containing strawberry powder having an OIL content of 42 wt%. White chocolates 2 to 4 containing strawberry powder were prepared by the same method as described above, except that strawberry pastes 2 to 4 were used instead of strawberry paste 1. The white chocolate containing strawberry powder has a viscosity of 1-4 of 8000-15000 mPas.

< c) impregnation step

(production of porous food (biscuit))

20 wt% of egg, 16 wt% of granulated sugar, 12 wt% of emulsified oil and fat, 0.2 wt% of emulsifier and 20.1 wt% of water are fully mixed and stirred. To the obtained mixture were added 31 wt% of wheat flour and 0.7 wt% of baking powder, followed by mixing to obtain a biscuit base. The biscuit blank is poured into a metal mold, baked at 190 ℃ for 9 minutes, and dried at 100 ℃ for 30 minutes to obtain a roughly spherical biscuit having a diameter (thickness) of about 20 to 25 mm. The size of bubbles on the surface of the biscuit is 100-700 mu m (205 mu m on average).

(production of an impregnated food: (c1) pressure reducing step- (c3) pressure increasing step)

The biscuits are packed into a basket and placed in a closed container, and the pressure is reduced to 6kPa (absolute). The basket was immersed in the white chocolate 1 containing strawberry powder, which was maintained in a molten state at 32 to 33 ℃, while the pressure was maintained at a reduced level. Immediately after the immersion, the pressure was slowly released to return to atmospheric pressure. Compressed air was blown into the space of the closed container while keeping the basket submerged, and the pressure was increased to 300kPa (absolute pressure). After the pressure was gradually released and returned to atmospheric pressure, the basket was taken out. The biscuit obtained by the above treatment was taken out from the closed container, and the extra white chocolate 1 containing strawberry powder attached to the surface of the biscuit was removed by centrifugation. The resulting biscuit was cooled at 15 ℃ to solidify, to obtain a white chocolate-impregnated biscuit 1 containing strawberry powder. Separately, white chocolate-impregnated biscuits 2 to 4 containing strawberry powder were obtained in the same manner as described above, except that the white chocolate 1 containing strawberry powder was replaced with the white chocolates 2 to 4 containing strawberry powder.

< evaluation of quality of impregnated food >

The results of observing the surface state and the cut interior of the white chocolate-impregnated biscuits 1 to 4 containing strawberry powder are shown in table 1. The presence or absence of a film-like solid substance was confirmed in the surface state. The case where the film-like solid matter adhered was regarded as poor impregnation (B), and the case where no solid matter was present was regarded as good impregnation (a). The impregnated food (impregnated biscuit) was cut, and the state of the white chocolate containing strawberry powder in the interior of the impregnated food was confirmed. The case where the white chocolate containing strawberry powder reached the vicinity of the center of the impregnated food was considered good (a), and the case where the white chocolate containing strawberry powder did not permeate into the interior of the impregnated food was considered poor (B).

[ Table 1]

From the results shown in Table 1, it was found that by making the plant powder (freeze-dried strawberry powder) to have a median particle diameter of 10 to 18 μm, a food product can be obtained in which the interior of a porous food product (biscuit having a thickness of 20 to 25mm and a surface bubble size of 100 to 700 μm (average 205 μm)) is impregnated with white chocolate containing the plant powder. On the other hand, the plant powder (strawberry freeze-dried powder) having a median particle size of 30 μm, although sufficiently smaller than the surface bubble size of the biscuit, did not give the intended impregnated food.

Example 2 preparation of impregnated food (2) addition of sour agent

(a) preparation of plant powder paste

Strawberry paste 1 (median particle size 18 μm) and strawberry paste 4 (median particle size 30 μm) were prepared according to the method described in example 1.

[ PREPARATION OF (b) WHITE CHOCOLATE CONTAINING PLANT POWDER ]

A white chocolate matrix was prepared according to the method described in example 1. To 84.2 wt% of the white chocolate base material, 7.5 wt% of strawberry paste 1 and 3.0 wt% of BOB, 0.3 wt% of fatty glyceride (HLB value: 2 to 3), 0.3 wt% of a sour agent (malic acid), and 4.7 wt% of an edible oil or fat (palm oil or sunflower seed oil) were added and mixed to prepare a white chocolate 5 containing strawberry powder having an oil content of 42 wt%.

To 84.2 wt% of the white chocolate base material, 7.5 wt% of strawberry paste 1 and 3.0 wt% of BOB, 0.3 wt% of fatty glyceride (HLB value: 2 to 3), 0.2 wt% of a sour agent (malic acid), and 4.8 wt% of an edible oil or fat (palm oil or sunflower seed oil) were added and mixed to prepare a white chocolate 6 containing strawberry powder having an oil content of 42 wt%.

In addition to using the strawberry paste 4 instead of the strawberry paste 1, the strawberry powder-containing white chocolate 7 having an oil content of 42 wt% was prepared according to the preparation method of the strawberry powder-containing white chocolate 5.

< c) impregnation step

After preparing biscuits according to the method described in example 1, impregnated foods (white chocolate impregnated biscuits containing strawberry powder 5 to 7) were prepared.

< evaluation of quality of impregnated food >

Evaluation was performed in the same manner as in example 1. The results are shown in table 2.

[ Table 2]

From the results in table 2, it is clear that even when the white chocolates 5 and 6 containing strawberry powder and containing 0.2 to 0.3 wt% of the sour agent are used, a food in which the white chocolate containing plant powder is impregnated into a porous food (biscuit having a thickness of 20 to 25mm and a surface bubble size of 100 to 700 μm (205 μm on average)) can be obtained.

Example 3 preparation of impregnated food (3) blending amount of plant powder

(a) preparation of plant powder paste

Strawberry paste 1 (median particle size 18 μm) was prepared according to the method described in example 1.

[ PREPARATION OF (b) WHITE CHOCOLATE CONTAINING PLANT POWDER ]

A white chocolate matrix was prepared according to the method described in example 1. To the white chocolate base (84.2 wt%), 2.5 wt% of strawberry paste 1, 3.0 wt% of BOB, 0.3 wt% of fatty glyceride, and 10.0 wt% of edible oil and fat (palm oil, sunflower seed oil) were added and mixed to prepare white chocolate 8 containing strawberry powder, the oil content of which was 42 wt%.

Similarly, 7.5 wt% of strawberry paste 1, 3.0 wt% of BOB, 0.3 wt% of fatty acid glyceride (HLB value: 2 to 3), and 5.0 wt% of edible oil and fat (palm oil, sunflower oil) were added to the white chocolate base (84.2 wt%), and mixed to prepare white chocolate 9 containing strawberry powder having an oil content of 42 wt%.

Similarly, 11.9 wt% of strawberry paste 1, 3.0 wt% of BOB, 0.3 wt% of fatty glyceride, and 0.6 wt% of edible oil and fat (palm oil, sunflower seed oil) were added to the white chocolate base (84.2 wt%), and mixed to prepare white chocolate 10 containing strawberry powder with an oil content of 41 wt%.

A white chocolate matrix was prepared according to the method described in example 1. To the white chocolate base (79.0 wt%), 17.7 wt% of strawberry paste 1, 3.0 wt% of BOB, and 0.3 wt% of fatty glyceride were added and mixed to prepare white chocolate 11 containing strawberry powder with an oil content of 42 wt%.

< c) impregnation step

Biscuits were prepared according to the method described in example 1.

(production of an impregnated food: (c1) pressure reduction step- (c3) pressure reduction step)

The biscuit was packed in a basket, placed in a closed container, and depressurized to 6kPa (absolute), and the basket was immersed in white chocolate 8 containing strawberry powder, which was maintained in a molten state at 32 to 33 ℃. Immediately after the immersion, the pressure was slowly released to return to atmospheric pressure. The pressure was again reduced to 6kPa (abs.) while the basket was submerged. Immediately after the pressure reached the above, the pressure was gradually released to return to the atmospheric pressure, and the basket was taken out. Taking the biscuit obtained by the above treatment out of a closed container, and removing the excessive white chocolate containing strawberry powder attached to the surface of the biscuit by centrifugation. The resulting biscuit was cooled at 15 ℃ to solidify, to obtain an impregnated food (white chocolate impregnated biscuit 8 containing strawberry powder). Separately, white chocolate-impregnated biscuits 9 to 11 containing strawberry powder were obtained in the same manner as described above, except that the white chocolate 8 containing strawberry powder was replaced with the white chocolate 9 to 11 containing strawberry powder.

< evaluation of quality of impregnated food >

Evaluation was performed in the same manner as in example 1. The results are shown in table 3.

[ Table 3]

From the results in Table 3, it is clear that even when 1 to 7% by weight of the plant powder (freeze-dried strawberry powder) is contained in the white chocolate, a food product can be obtained in which the white chocolate containing the plant powder is impregnated into a porous food (biscuit having a thickness of 20 to 25mm and a surface bubble size of 100 to 700 μm (205 μm on average)). The obtained impregnated food has good flavor, especially contains 3.0-4.8 wt% of plant powder, and has good taste balance between strawberry and white chocolate.

Example 4 preparation of impregnated food (4) porous food with different surface bubble sizes

(a) preparation of plant powder paste

Strawberry paste 1 (median particle size 18 μm) was prepared according to the method described in example 1.

[ PREPARATION OF (b) WHITE CHOCOLATE CONTAINING PLANT POWDER ]

White chocolate 1 containing strawberry powder was prepared according to the method described in example 1.

< c) impregnation step

(production of porous food (puff))

Raw materials comprising 79.5 wt% of wheat flour, 10.9 wt% of granulated sugar, 5 wt% of non-fat milk powder, 0.5 wt% of salt, 2.95 wt% of shortening, 0.5 wt% of an emulsifier, 0.6 wt% of dried whole egg, and 0.05 wt% of baking powder were put into a feed port of a twin-screw extruder (type TEM50B manufactured by TOSHIBA MACHINE co. Thereafter, the mixture of the above raw materials was discharged from a quadrangular nozzle hole of about 9mm × 9mm positioned at the tip of the extruder to obtain a string-like puff cake having a porous cross section of a substantially quadrangular shape. The extruder operating conditions were: the water addition amount was 3.8kg/hr, the screw rotation speed was 410rpm, and the internal pressure was 52kgf/cm²And the material temperature is 170 ℃. Cutting the obtained puff blank into pieces with the thickness of 16-20 mm. Then, the material temperature of the cut puff blank is left to cool to room temperature, and approximately cubic puff of about 16 to 20mm is obtained. The size of the bubbles on the surface of the puff is 300-1000 μm. The surface bubble size was measured for the cut surface of the puff.

(production of porous food (dried sponge))

Mixing and stirring egg 23 wt%, granulated sugar 17 wt%, emulsified oil 13 wt% and water 17 wt%. To the resulting mixture was added 30% by weight of wheat flour, and mixed to obtain a sponge cake base. The sponge cake blank is poured into a metal mold, baked at 190 ℃ for 8 minutes, and dried at 100 ℃ for 30 minutes to obtain a dried sponge having a diameter of about 8 to 10mm, a diameter of about 13 to 15mm, and a diameter of about 30 to 33 mm. The size of the air bubbles on the surface of the dry sponge is 100-250 microns.

(preparation of porous food (Puze cake))

The purzee cake splits were made using Snyder's-lancet. The Przee cake has a size of about 3mm to 20mm and a surface bubble size of 100 μm to 400 μm (average 186 μm). The broken surface of the Puze cake was selected to measure the surface bubble size.

The impregnated food was produced according to example 3((c1) pressure reducing step- (c3) pressure reducing step). The impregnated food was produced according to example 1((c1) pressure reducing step- (c3) pressure increasing step) for the above dry sponge and the above praze cake.

< evaluation of quality of impregnated food >

Evaluation was performed in the same manner as in example 1. The results are shown in table 4. For comparison, the evaluation results of the white chocolate-impregnated biscuit 1 (biscuit 1) containing strawberry powder manufactured in example 1 are also shown in table 4.

[ Table 4]

From the results in tables 1 and 4, it is understood that even when the surface of the porous food has a bubble size of 100 to 1000 μm and the thickness of the porous food is 3 to 25mm, a food in which the interior of the porous food is impregnated with white chocolate containing plant powder (strawberry freeze-dried powder) can be obtained.

Example 5 preparation of food impregnated with herbs (5) use of various plant powders (tomato, matcha)

(a) preparation of plant powder paste

Mixing 40 wt% of freeze-dried powder of tomato (product of MEIJI SHOKURIN KAISHA, LTD., particle size: about 100 μm), 59.5 wt% of edible oil and fat (palm oil, sunflower seed oil), and 0.5 wt% of lecithin. The resulting mixture was pulverized in a mill type ball mill (MITSUI MIIKE MACHINERY co., ltd., ball diameter 9.5mm) for 6 hours to prepare tomato paste 1. The tomato paste 1 had a median particle size of 18 μm.

Tomato paste 2 was prepared by mixing 40 wt% of freeze-dried tomato powder which had not been subjected to the above-described pulverization treatment, 59.5 wt% of the above-described edible oil and fat, and 0.5 wt% of lecithin. The tomato paste 2 had a median particle size of 100 μm.

[ PREPARATION OF (b) WHITE CHOCOLATE CONTAINING PLANT POWDER ]

A white chocolate matrix was prepared according to the method described in example 1. To 84.2 wt% of the white chocolate base, 7.5 wt% of tomato paste 1 or tomato paste 2, 3.0 wt% of BOB, 0.3 wt% of fatty acid glyceride (HLB value: 2-3), and 5.0 wt% of edible oil and fat (palm oil, sunflower seed oil) were added and mixed to prepare white chocolate 1 containing tomato powder and white chocolate 2 containing tomato powder, each having an oil content of 42 wt%.

To 84.2 wt% of the white chocolate base, 3.0 wt% of BOB, 0.3 wt% of fatty acid glyceride (HLB 2-3), 3.0 wt% of matcha powder (product of Aiya Japan Corporation, median diameter: 10 μm), 9.46 wt% of edible fat and oil (palm oil, sunflower seed oil), and 0.04 wt% of lecithin were added, and mixed to prepare white chocolate containing matcha powder having an oil content of 42 wt%.

< c) impregnation step

After preparing biscuits by the method described in example 1, impregnated foods using white chocolate 1 containing tomato powder, white chocolate 2 containing tomato powder, or white chocolate containing matcha powder were produced.

< evaluation of quality of impregnated food >

Evaluation was performed in the same manner as in example 1. The results are shown in table 5.

[ Table 5]

From the results in Table 5, it was found that not only when white chocolate containing fruits such as strawberry was used, but also when white chocolate containing tea powder such as vegetables such as tomato and matcha was used, food containing plant powder and white chocolate impregnated into porous food (biscuit having a thickness of 20 to 25mm and a surface bubble size of 100 to 700 μm (205 μm on average)) could be obtained.

Claims (17)

1. A white chocolate-impregnated food product comprising a porous food product impregnated with white chocolate containing a plant powder, wherein the plant powder has a median particle diameter of 10 to 18 [ mu ] m, the surface of the porous food product has a bubble size of 100 to 1000 [ mu ] m, the porous food product has a thickness of 3 to 25mm, the porous food product is a freeze-dried product, an expanded food product or a baked snack, and the white chocolate granules have a median particle diameter of 20 [ mu ] m or less.

2. The white chocolate-impregnated food product according to claim 1, wherein the content ratio of the milk solids nonfat ingredient in the white chocolate is less than 15% by weight.

3. The white chocolate-impregnated food product according to claim 1, wherein the plant powder is a plant powder that has been pulverized by a wet pulverizer.

4. The white chocolate-impregnated food product according to claim 3, wherein the wet grinding device is selected from a refiner and a ball mill.

5. The white chocolate-impregnated food according to any one of claims 1 to 4, wherein a plant as a raw material of the plant powder is a fruit, a vegetable, a tea, a seed, or a herb.

6. The white chocolate-impregnated food product according to claim 5, wherein the plant is strawberry, tomato or matcha.

7. The white chocolate-impregnated food product according to any one of claims 1 to 4, wherein the plant powder-containing white chocolate further contains an emulsifier, and the emulsifier is contained in a ratio of 0.7 to 1.2% by weight based on the plant powder-containing white chocolate.

8. The white chocolate-impregnated food product according to any one of claims 1 to 4, wherein the white chocolate containing plant powder further contains an acidulant.

9. The white chocolate-impregnated food according to claim 8, wherein the content ratio of the acidulant is more than 0% by weight and 0.3% by weight or less based on the white chocolate containing plant powder.

10. A method for producing a white chocolate-impregnated food, comprising the following steps (a) to (c):

(a) a step of mixing a plant powder with an edible oil or fat, and then pulverizing the plant powder to obtain a plant powder paste having a median particle diameter of 10 to 18 μm,

(b) a step of mixing the plant powder paste with a white chocolate containing a non-fat milk solid component in a ratio of less than 15 wt%, to obtain a plant powder-containing white chocolate, wherein the white chocolate has particles having a median particle diameter of 20 [ mu ] m or less, and

(c) and impregnating the white chocolate containing the plant powder into a porous food, wherein the surface of the porous food has a bubble size of 100 to 1000 [ mu ] m, the thickness of the porous food is 3 to 25mm, and the porous food is a freeze-dried product, an expanded food or a baked snack.

11. The production method according to claim 10, wherein in the step (a), the plant powder is pulverized using a wet pulverizer.

12. The manufacturing method according to claim 11, wherein the wet grinding device is selected from a refiner and a ball mill.

13. The production method according to any one of claims 10 to 12, wherein the step (c) includes:

(c1) and a step of bringing the porous food into contact with or immersing the white chocolate containing the plant powder while maintaining the reduced pressure in a closed container under reduced pressure, and then returning the pressure to atmospheric pressure.

14. The production method according to any one of claims 10 to 12, wherein the step (c) includes:

(c2) and a step of bringing the porous food into contact with or immersing the white chocolate containing the plant powder in a closed container, and then bringing the resultant to a reduced pressure and then returning the pressure to atmospheric pressure.

15. The manufacturing method according to claim 13, wherein the step (c) further includes, after the step (c 1):

(c3) maintaining the porous food in contact with or immersed in the white chocolate containing the plant powder in a closed container, and bringing the porous food to a reduced pressure or a pressurized condition, and then returning the pressure to the atmospheric pressure.

16. The manufacturing method according to claim 14, wherein the step (c) further includes, after the step (c 2):

(c3) maintaining the porous food in contact with or immersed in the white chocolate containing the plant powder in a closed container, and bringing the porous food to a reduced pressure or a pressurized condition, and then returning the pressure to the atmospheric pressure.

17. A white chocolate-impregnated food product obtained by the production method according to any one of claims 10 to 16.