WO2018163587A1 - Chocolate-like food containing highly unsaturated fatty acid, said food configured to suppress generation of unfavorable flavors - Google Patents
Chocolate-like food containing highly unsaturated fatty acid, said food configured to suppress generation of unfavorable flavors Download PDFInfo
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- WO2018163587A1 WO2018163587A1 PCT/JP2018/000144 JP2018000144W WO2018163587A1 WO 2018163587 A1 WO2018163587 A1 WO 2018163587A1 JP 2018000144 W JP2018000144 W JP 2018000144W WO 2018163587 A1 WO2018163587 A1 WO 2018163587A1
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- chocolate
- food
- unsaturated fatty
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- fatty acid
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- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 235000021122 unsaturated fatty acids Nutrition 0.000 title claims abstract description 26
- 150000004670 unsaturated fatty acids Chemical class 0.000 title claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000005862 Whey Substances 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- 235000013365 dairy product Nutrition 0.000 claims description 12
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 235000008939 whole milk Nutrition 0.000 claims description 7
- 102000014171 Milk Proteins Human genes 0.000 claims description 6
- 108010011756 Milk Proteins Proteins 0.000 claims description 6
- 235000021239 milk protein Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 230000001629 suppression Effects 0.000 claims 1
- 235000013336 milk Nutrition 0.000 abstract description 3
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 230000002123 temporal effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 239000003925 fat Substances 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 17
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 16
- 235000019219 chocolate Nutrition 0.000 description 11
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 8
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 8
- 229940090949 docosahexaenoic acid Drugs 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 8
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 8
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 8
- 239000011248 coating agent Substances 0.000 description 7
- 238000000576 coating method Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
Definitions
- the present invention relates to a highly unsaturated fatty acid-containing chocolate-like food in which the occurrence of a different flavor is suppressed.
- Chocolate-like foods represented by chocolate are foods preferred by children. Therefore, by blending the specific nutritional component into the chocolate-like food, the nutritional component can be easily taken by the child.
- Polyunsaturated fatty acids represented by DHA and EPA are materials that are attracting attention for their physiological effects. However, polyunsaturated fatty acids are susceptible to oxidative degradation and are often difficult to formulate into general foods.
- Patent Document 1 describes "a chocolate composition characterized by containing at least one of hydrogenated untreated fats and oils and catechins having eicosapentaenoic acid and / or docosahexaenoic acid.”
- Patent Document 2 states that “a fat or oil containing a highly unsaturated fatty acid is coated with an edible film forming substance composed of a protein or a salt thereof, a lipid, or a combination thereof so as to be substantially blocked from the outside air. And a highly unsaturated fatty acid-containing food characterized in that it contains a filmed oil and fat in the form of particles having a diameter of 2 mm or less.
- the present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing oil and fat, and an object thereof is to provide a product in which a change in flavor over time is suppressed.
- Patent Document 1 it is considered that the effect of suppressing changes over time is recognized to some extent, but since the shelf life of the chocolate-like food is relatively long, a stronger effect is required.
- Patent Document 2 since the highly unsaturated fatty acid is added in the form of capsules, it has been difficult to apply to foods such as chocolate-like foods that emphasize the feeling of melting in the mouth.
- the present invention (1) A chocolate-like food containing 0.02 to 10% by mass of a highly unsaturated fatty acid and 5 to 15% by mass of a dairy product, (2) The chocolate-like food according to (1), wherein the dairy product is one or more selected from whole milk powder, skim milk powder, whey powder, milk protein, (3) In a chocolate-like food containing 5 to 15% by mass of one or more dairy products selected from whole milk powder, skim milk powder, whey powder and milk protein, and 0.02 to 10% by mass of highly unsaturated fatty acid, A method of suppressing the occurrence of a different flavor, It is about.
- the chocolate-like food referred to in the present invention is, for example, chocolate.
- the present technology is applied to ice-coating chocolate, which is distributed at a low temperature, the effect is remarkable and preferable.
- the highly unsaturated fatty acid-containing fats and oils referred to in the present invention are fats and oils containing one or more highly unsaturated fatty acids as constituent fatty acids.
- the highly unsaturated fatty acid is also called a polyunsaturated fatty acid and is a general term for fatty acids containing many double bonds.
- DHA docosahexaenoic acid
- EPA eicosapentaenoic acid
- highly unsaturated fatty acid containing fats and oils may be called PUFA oil.
- the chocolate-like food according to the present invention needs to contain a highly unsaturated fatty acid-containing fat so that the total amount of DHA and EPA is 0.02 to 10% by weight. It is 2 to 8% by weight, and more preferably 1 to 6% by weight. The effect can be expected by containing an appropriate amount of highly unsaturated fatty acid-containing fats and oils.
- Various types of fats and oils containing highly unsaturated fatty acids can be used.
- fish oil can be raised.
- highly unsaturated fatty acid-containing fats and oils that have undergone some antioxidant treatment.
- an aqueous phase containing 2.5 to 65% by weight of a water-soluble antioxidant and further added with a saccharide so that the total amount of water-soluble solids in the aqueous phase is 18 to 79% by weight.
- the dairy product in the chocolate-like food, it is necessary to contain 5 to 15% by mass of the dairy product in the chocolate-like food, and this amount is more desirably 7 to 14% by mass, and further desirably 8 to 13% by mass.
- the effect can be expected by containing an appropriate amount of dairy products.
- Specific examples of the dairy product mentioned here include whole milk powder, skim milk powder, whey powder and milk protein, more preferably skim milk powder and whey powder, and more preferably whey powder.
- the milk protein as used in the field of this invention means the raw material which is not classified into whole milk powder (namely, whole milk powder), skim milk powder, and whey powder among the raw materials containing the protein component derived from milk.
- Ice coating chocolate was prepared according to the formulation shown in Table 1. The preparation method followed “ ⁇ Preparation method of ice-coating chocolate”. The obtained sample was evaluated according to “Evaluation method of ice coating chocolate”. The results are shown in Table 2.
- Formulation -Vegetable oils and fats include EPA and DHA so that "Palm Ace 10" manufactured by Fuji Oil Co., Ltd., which is Super Palm Olein, has a total amount of EPA and DHA of 2.8% by mass in ice-coating chocolate. A mixture of fats and oils was used.
- An oil and fat composition containing EPA and DHA contains 19% by mass of an aqueous phase containing 58% by mass of vitamin C, catechin, and sugar finely dispersed in 81% by mass of an oil phase containing an oil-soluble emulsifier. The thing to which the thing was distributed was used.
- Preparation method 1 of ice-coating chocolate According to the recipe, raw materials other than lecithin and part of vegetable oil were mixed. 2 Fine-grained with a roll refiner. 3 Kneaded while heating in Conche. 4 Lecithin and vegetable oil not added in 1 were added and mixed.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat, and addresses the problem of providing such food which is configured to suppress temporal changes in flavor. Provided is a chocolate-like food that contains a highly unsaturated fatty acid at 0.02 to 10 mass%, wherein a fish-like smell derived from the highly unsaturated fatty acid can be suppressed as a result of the food containing a milk product at 5 to 15 mass%. The milk product is preferably a whey powder.
Description
本発明は異風味の発生が抑制された、高度不飽和脂肪酸含有チョコレート様食品に関する。
The present invention relates to a highly unsaturated fatty acid-containing chocolate-like food in which the occurrence of a different flavor is suppressed.
チョコレートに代表されるチョコレート様食品は、子供にも好まれる食品である。そのため、特定栄養成分をチョコレート様食品に配合する事により、当該栄養成分を子供に無理なく摂取させることが出来る。
DHAやEPAに代表される高度不飽和脂肪酸は、その生理的効果が注目されている素材である。しかし、高度不飽和脂肪酸は酸化劣化しやすく、一般の食品への配合は困難な場合が多い。
特許文献１では、「エイコサペンタエン酸及び／又はドコサヘキサエン酸を有する水素添加未処理の油脂及びカテキン類の少なくとも一種を含有することを特徴とするチョコレート組成物。」について記載がある。 Chocolate-like foods represented by chocolate are foods preferred by children. Therefore, by blending the specific nutritional component into the chocolate-like food, the nutritional component can be easily taken by the child.
Polyunsaturated fatty acids represented by DHA and EPA are materials that are attracting attention for their physiological effects. However, polyunsaturated fatty acids are susceptible to oxidative degradation and are often difficult to formulate into general foods.
Patent Document 1 describes "a chocolate composition characterized by containing at least one of hydrogenated untreated fats and oils and catechins having eicosapentaenoic acid and / or docosahexaenoic acid."
DHAやEPAに代表される高度不飽和脂肪酸は、その生理的効果が注目されている素材である。しかし、高度不飽和脂肪酸は酸化劣化しやすく、一般の食品への配合は困難な場合が多い。
特許文献１では、「エイコサペンタエン酸及び／又はドコサヘキサエン酸を有する水素添加未処理の油脂及びカテキン類の少なくとも一種を含有することを特徴とするチョコレート組成物。」について記載がある。 Chocolate-like foods represented by chocolate are foods preferred by children. Therefore, by blending the specific nutritional component into the chocolate-like food, the nutritional component can be easily taken by the child.
Polyunsaturated fatty acids represented by DHA and EPA are materials that are attracting attention for their physiological effects. However, polyunsaturated fatty acids are susceptible to oxidative degradation and are often difficult to formulate into general foods.
Patent Document 1 describes "a chocolate composition characterized by containing at least one of hydrogenated untreated fats and oils and catechins having eicosapentaenoic acid and / or docosahexaenoic acid."
特許文献２には、「高度不飽和脂肪酸を含有する油脂を、蛋白質若しくはこれらの塩、脂質、又はこれらの組み合わせからなる可食性皮膜形成物質により実質的に外気と遮断するように被覆してなり、且つ直径が２ｍｍ以下の粒子状である皮膜化油脂を含有することを特徴とする高度不飽和脂肪酸含有食品。」について記載されている。
Patent Document 2 states that “a fat or oil containing a highly unsaturated fatty acid is coated with an edible film forming substance composed of a protein or a salt thereof, a lipid, or a combination thereof so as to be substantially blocked from the outside air. And a highly unsaturated fatty acid-containing food characterized in that it contains a filmed oil and fat in the form of particles having a diameter of 2 mm or less.
本発明は、高度不飽和脂肪酸含有油脂を含有するチョコレート様食品に関するものであって、経時的な風味変化が抑制されたものを提供することを課題とする。
The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing oil and fat, and an object thereof is to provide a product in which a change in flavor over time is suppressed.
本発明者は、課題の解決に向け鋭意検討を行った。
特許文献１に記載される方法では、一定程度、経時的な変化を抑制する効果も認められると考えられるが、チョコレート様食品の賞味期間は比較的長い為、より強力な効果が求められる。
特許文献2に記載される方法では、高度不飽和脂肪酸をカプセル状にして添加するため、チョコレート様食品のような、口溶け感を重視する食品においては、適用が困難であった。 The present inventor has intensively studied to solve the problem.
In the method described in Patent Document 1, it is considered that the effect of suppressing changes over time is recognized to some extent, but since the shelf life of the chocolate-like food is relatively long, a stronger effect is required.
In the method described in Patent Document 2, since the highly unsaturated fatty acid is added in the form of capsules, it has been difficult to apply to foods such as chocolate-like foods that emphasize the feeling of melting in the mouth.
特許文献１に記載される方法では、一定程度、経時的な変化を抑制する効果も認められると考えられるが、チョコレート様食品の賞味期間は比較的長い為、より強力な効果が求められる。
特許文献2に記載される方法では、高度不飽和脂肪酸をカプセル状にして添加するため、チョコレート様食品のような、口溶け感を重視する食品においては、適用が困難であった。 The present inventor has intensively studied to solve the problem.
In the method described in Patent Document 1, it is considered that the effect of suppressing changes over time is recognized to some extent, but since the shelf life of the chocolate-like food is relatively long, a stronger effect is required.
In the method described in Patent Document 2, since the highly unsaturated fatty acid is added in the form of capsules, it has been difficult to apply to foods such as chocolate-like foods that emphasize the feeling of melting in the mouth.
本発明者が鋭意検討を行なったところ、５～１５質量％の乳製品を配合することで、高度不飽和脂肪酸含有油脂を含有するチョコレート様食品において、高度不飽和脂肪酸に由来する異風味を低減できることを見出し、本発明を完成させた。
As a result of intensive studies by the present inventor, by blending 5 to 15% by mass of dairy product, in the chocolate-like food containing highly unsaturated fatty acid-containing fats and oils, the unusual flavor derived from highly unsaturated fatty acids is reduced. The present invention has been completed by finding out what can be done.
すなわち、本発明は、
（１）高度不飽和脂肪酸を０．０２～１０質量％含有し、かつ、乳製品を５～１５質量％含有する、チョコレート様食品、
（２）乳製品が、全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクから選ばれる1以上である、（１）記載の、チョコレート様食品、
（３） 全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクから選ばれる1以上の乳製品を５～１５質量％含有させる、高度不飽和脂肪酸を０．０２～１０質量％含有するチョコレート様食品における、異風味発生の抑制方法、
に関するものである。 That is, the present invention
(1) A chocolate-like food containing 0.02 to 10% by mass of a highly unsaturated fatty acid and 5 to 15% by mass of a dairy product,
(2) The chocolate-like food according to (1), wherein the dairy product is one or more selected from whole milk powder, skim milk powder, whey powder, milk protein,
(3) In a chocolate-like food containing 5 to 15% by mass of one or more dairy products selected from whole milk powder, skim milk powder, whey powder and milk protein, and 0.02 to 10% by mass of highly unsaturated fatty acid, A method of suppressing the occurrence of a different flavor,
It is about.
（１）高度不飽和脂肪酸を０．０２～１０質量％含有し、かつ、乳製品を５～１５質量％含有する、チョコレート様食品、
（２）乳製品が、全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクから選ばれる1以上である、（１）記載の、チョコレート様食品、
（３） 全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクから選ばれる1以上の乳製品を５～１５質量％含有させる、高度不飽和脂肪酸を０．０２～１０質量％含有するチョコレート様食品における、異風味発生の抑制方法、
に関するものである。 That is, the present invention
(1) A chocolate-like food containing 0.02 to 10% by mass of a highly unsaturated fatty acid and 5 to 15% by mass of a dairy product,
(2) The chocolate-like food according to (1), wherein the dairy product is one or more selected from whole milk powder, skim milk powder, whey powder, milk protein,
(3) In a chocolate-like food containing 5 to 15% by mass of one or more dairy products selected from whole milk powder, skim milk powder, whey powder and milk protein, and 0.02 to 10% by mass of highly unsaturated fatty acid, A method of suppressing the occurrence of a different flavor,
It is about.
本発明によれば、高度不飽和脂肪酸含有油脂を含有するチョコレート様食品に関するものであって、経時的な風味変化が抑制されたものを得ることができる。
According to the present invention, it is possible to obtain a chocolate-like food containing a highly unsaturated fatty acid-containing oil and fat, in which a change in flavor over time is suppressed.
本発明でいうチョコレート様食品とは、一例を挙げると、チョコレート類が該当する。 特に、低温で流通されることになる、アイスコーチングチョコへ本技術を適用すれば、その効果が顕著に現れ、好ましい。
The chocolate-like food referred to in the present invention is, for example, chocolate. In particular, if the present technology is applied to ice-coating chocolate, which is distributed at a low temperature, the effect is remarkable and preferable. *
本発明で言う高度不飽和脂肪酸含有油脂とは、その構成脂肪酸として高度不飽和脂肪酸を１以上含む油脂である。ここで高度不飽和脂肪酸とは、多価不飽和脂肪酸とも呼ばれ、二重結合を多く含む脂肪酸の総称である。具体的には、DHA（ドコサヘキサエン酸）やEPA（エイコサペンタエン酸）を列挙できる。なお、高度不飽和脂肪酸含有油脂を、ＰＵＦＡ油と称することもある。
The highly unsaturated fatty acid-containing fats and oils referred to in the present invention are fats and oils containing one or more highly unsaturated fatty acids as constituent fatty acids. Here, the highly unsaturated fatty acid is also called a polyunsaturated fatty acid and is a general term for fatty acids containing many double bonds. Specifically, DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) can be listed. In addition, highly unsaturated fatty acid containing fats and oils may be called PUFA oil.
本発明に係るチョコレート様食品においては、DHAとEPAの合計で０．０２～１０重量％となるように高度不飽和脂肪酸含有油脂を含有している必要があり、この量は、望ましくは０．２～８重量％であり、さらに望ましくは１～６重量％である。適当な量の高度不飽和脂肪酸含有油脂が含有されていることで、その効果が期待できる。
The chocolate-like food according to the present invention needs to contain a highly unsaturated fatty acid-containing fat so that the total amount of DHA and EPA is 0.02 to 10% by weight. It is 2 to 8% by weight, and more preferably 1 to 6% by weight. The effect can be expected by containing an appropriate amount of highly unsaturated fatty acid-containing fats and oils.
高度不飽和脂肪酸を含有する油脂としては、各種のものを使用することができる。代表的には魚油を上げることができる。
また、使用に際しては、何らかの抗酸化処理を施した高度不飽和脂肪酸含有油脂を使用することが望ましい。たとえば、水溶性抗酸化剤を水相中２．５～６５重量％含有し、さらに糖質を、水相中の水溶性固形分が合計１８～７９重量％となるように添加された水相１～３８重量％が、油相中に分散されている、水分０．５～１８重量％を含有する抗酸化油脂組成物が配合された高度不飽和脂肪酸含有油脂を使用することが望ましい。 Various types of fats and oils containing highly unsaturated fatty acids can be used. Typically, fish oil can be raised.
In use, it is desirable to use highly unsaturated fatty acid-containing fats and oils that have undergone some antioxidant treatment. For example, an aqueous phase containing 2.5 to 65% by weight of a water-soluble antioxidant and further added with a saccharide so that the total amount of water-soluble solids in the aqueous phase is 18 to 79% by weight. It is desirable to use highly unsaturated fatty acid-containing fats and oils formulated with an antioxidant fat and oil composition containing 0.5 to 18% by weight of water, in which 1 to 38% by weight is dispersed in the oil phase.
また、使用に際しては、何らかの抗酸化処理を施した高度不飽和脂肪酸含有油脂を使用することが望ましい。たとえば、水溶性抗酸化剤を水相中２．５～６５重量％含有し、さらに糖質を、水相中の水溶性固形分が合計１８～７９重量％となるように添加された水相１～３８重量％が、油相中に分散されている、水分０．５～１８重量％を含有する抗酸化油脂組成物が配合された高度不飽和脂肪酸含有油脂を使用することが望ましい。 Various types of fats and oils containing highly unsaturated fatty acids can be used. Typically, fish oil can be raised.
In use, it is desirable to use highly unsaturated fatty acid-containing fats and oils that have undergone some antioxidant treatment. For example, an aqueous phase containing 2.5 to 65% by weight of a water-soluble antioxidant and further added with a saccharide so that the total amount of water-soluble solids in the aqueous phase is 18 to 79% by weight. It is desirable to use highly unsaturated fatty acid-containing fats and oils formulated with an antioxidant fat and oil composition containing 0.5 to 18% by weight of water, in which 1 to 38% by weight is dispersed in the oil phase.
本発明においては、チョコレート様食品中に乳製品を５～１５質量％含有する必要があり、この量はより望ましくは７～１４質量％であり、更に望ましくは８～１３質量％である。適当な量の乳製品が含有されていることで、その効果が期待できる。
なお、ここで言う乳製品としては、具体的には全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクを挙げることができ、より望ましくは脱脂粉乳、ホエイパウダーであり、更に望ましくはホエイパウダーである。望ましいとされる乳製品を1以上使用することで、経時的な風味変化が抑制されたチョコレート様食品を得ることができる。
なお、本発明でいう乳タンパクとは、乳に由来する蛋白質成分を含む素材のうち、全粉乳（即ち全脂粉乳）、脱脂粉乳、及びホエイパウダーに分類されない素材をいう。 In the present invention, it is necessary to contain 5 to 15% by mass of the dairy product in the chocolate-like food, and this amount is more desirably 7 to 14% by mass, and further desirably 8 to 13% by mass. The effect can be expected by containing an appropriate amount of dairy products.
Specific examples of the dairy product mentioned here include whole milk powder, skim milk powder, whey powder and milk protein, more preferably skim milk powder and whey powder, and more preferably whey powder. By using one or more desirable dairy products, it is possible to obtain a chocolate-like food in which a change in flavor over time is suppressed.
In addition, the milk protein as used in the field of this invention means the raw material which is not classified into whole milk powder (namely, whole milk powder), skim milk powder, and whey powder among the raw materials containing the protein component derived from milk.
なお、ここで言う乳製品としては、具体的には全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクを挙げることができ、より望ましくは脱脂粉乳、ホエイパウダーであり、更に望ましくはホエイパウダーである。望ましいとされる乳製品を1以上使用することで、経時的な風味変化が抑制されたチョコレート様食品を得ることができる。
なお、本発明でいう乳タンパクとは、乳に由来する蛋白質成分を含む素材のうち、全粉乳（即ち全脂粉乳）、脱脂粉乳、及びホエイパウダーに分類されない素材をいう。 In the present invention, it is necessary to contain 5 to 15% by mass of the dairy product in the chocolate-like food, and this amount is more desirably 7 to 14% by mass, and further desirably 8 to 13% by mass. The effect can be expected by containing an appropriate amount of dairy products.
Specific examples of the dairy product mentioned here include whole milk powder, skim milk powder, whey powder and milk protein, more preferably skim milk powder and whey powder, and more preferably whey powder. By using one or more desirable dairy products, it is possible to obtain a chocolate-like food in which a change in flavor over time is suppressed.
In addition, the milk protein as used in the field of this invention means the raw material which is not classified into whole milk powder (namely, whole milk powder), skim milk powder, and whey powder among the raw materials containing the protein component derived from milk.
本発明に係るチョコレート様食品においては、上記の他、チョコレート様食品の製造に一般的に使用される各種の原材料を、本発明の効果に影響を与えない範囲で適宜使用することができる。
以下、実施例を記載する。 In the chocolate-like food according to the present invention, in addition to the above, various raw materials generally used for the production of chocolate-like food can be appropriately used as long as the effects of the present invention are not affected.
Examples will be described below.
以下、実施例を記載する。 In the chocolate-like food according to the present invention, in addition to the above, various raw materials generally used for the production of chocolate-like food can be appropriately used as long as the effects of the present invention are not affected.
Examples will be described below.
表１の配合に従いアイスコーチングチョコを調製した。調製法は「○アイスコーチングチョコの調製法」に従った。
得られたサンプルは、「○アイスコーチングチョコの評価法」に従い評価を行なった。
結果を表２に示した。 Ice coating chocolate was prepared according to the formulation shown in Table 1. The preparation method followed “○ Preparation method of ice-coating chocolate”.
The obtained sample was evaluated according to “Evaluation method of ice coating chocolate”.
The results are shown in Table 2.
得られたサンプルは、「○アイスコーチングチョコの評価法」に従い評価を行なった。
結果を表２に示した。 Ice coating chocolate was prepared according to the formulation shown in Table 1. The preparation method followed “○ Preparation method of ice-coating chocolate”.
The obtained sample was evaluated according to “Evaluation method of ice coating chocolate”.
The results are shown in Table 2.
表１ 配合
・植物油脂には、スーパーパームオレインである不二製油株式会社製「パームエース１０」に、EPAとDHAの合計がアイスコーチングチョコ中に２．８質量％となるように、EPAとDHAを含む油脂を混合したものを使用した。
・EPAとDHAを含む油脂には、ビタミンC,カテキン、砂糖が合計５８質量％含有する水相１９質量％が、油溶性乳化剤を含む油相８１質量％中に微分散された抗酸化油脂組成物を加配されたものを使用した。 Table 1 Formulation
-Vegetable oils and fats include EPA and DHA so that "Palm Ace 10" manufactured by Fuji Oil Co., Ltd., which is Super Palm Olein, has a total amount of EPA and DHA of 2.8% by mass in ice-coating chocolate. A mixture of fats and oils was used.
・ An oil and fat composition containing EPA and DHA contains 19% by mass of an aqueous phase containing 58% by mass of vitamin C, catechin, and sugar finely dispersed in 81% by mass of an oil phase containing an oil-soluble emulsifier. The thing to which the thing was distributed was used.
・EPAとDHAを含む油脂には、ビタミンC,カテキン、砂糖が合計５８質量％含有する水相１９質量％が、油溶性乳化剤を含む油相８１質量％中に微分散された抗酸化油脂組成物を加配されたものを使用した。 Table 1 Formulation
・ An oil and fat composition containing EPA and DHA contains 19% by mass of an aqueous phase containing 58% by mass of vitamin C, catechin, and sugar finely dispersed in 81% by mass of an oil phase containing an oil-soluble emulsifier. The thing to which the thing was distributed was used.
○アイスコーチングチョコの調製法
１ 配合表に従い、レシチン及び植物油脂の一部以外の原材料を混合した。
２ ロールリファイナーで微粒子化した。
３ コンチェにて加温しながら練った。
４ レシチン及び１で添加しなかった植物油脂を添加し、混合した。 ○ Preparation method 1 of ice-coating chocolate According to the recipe, raw materials other than lecithin and part of vegetable oil were mixed.
2 Fine-grained with a roll refiner.
3 Kneaded while heating in Conche.
4 Lecithin and vegetable oil not added in 1 were added and mixed.
１ 配合表に従い、レシチン及び植物油脂の一部以外の原材料を混合した。
２ ロールリファイナーで微粒子化した。
３ コンチェにて加温しながら練った。
４ レシチン及び１で添加しなかった植物油脂を添加し、混合した。 ○ Preparation method 1 of ice-coating chocolate According to the recipe, raw materials other than lecithin and part of vegetable oil were mixed.
2 Fine-grained with a roll refiner.
3 Kneaded while heating in Conche.
4 Lecithin and vegetable oil not added in 1 were added and mixed.
○アイスコーチングチョコの評価法
１．各検討サンプル１０００ｇを、１０００ｍｌ容の茶色のプラスチック瓶に入れ、蓋をした。
２．４０℃にて保管した。
３．６日目、１４日目、２１日目に、風味評価を行なった。評価は、熟練したパネラー３名の合議により、以下の基準にて行なった。
５点 魚臭さを感じないもの。
４点 わずかながら、チョコとは異なる風味を感じるもの。
３点 魚臭と認識できる風味を感じるもの。
２点 強い魚臭を感じるもの。
１点 より強い魚臭を感じるもの。
１４日目の段階で４点以上を合格とした。 ○ Evaluation method for ice-coating chocolate 1000 g of each study sample was placed in a 1000 ml brown plastic bottle and capped.
2. Stored at 40 ° C.
3. Flavor evaluation was performed on the 6th, 14th and 21st days. The evaluation was made according to the following criteria by the consensus of three skilled panelists.
5 points No fishy odor.
4 Slightly different flavor than chocolate.
3 A taste that can be recognized as a fishy odor.
Two points with a strong fishy odor.
1 point Feels a stronger fish odor.
On the 14th day, 4 or more points were accepted.
１．各検討サンプル１０００ｇを、１０００ｍｌ容の茶色のプラスチック瓶に入れ、蓋をした。
２．４０℃にて保管した。
３．６日目、１４日目、２１日目に、風味評価を行なった。評価は、熟練したパネラー３名の合議により、以下の基準にて行なった。
５点 魚臭さを感じないもの。
４点 わずかながら、チョコとは異なる風味を感じるもの。
３点 魚臭と認識できる風味を感じるもの。
２点 強い魚臭を感じるもの。
１点 より強い魚臭を感じるもの。
１４日目の段階で４点以上を合格とした。 ○ Evaluation method for ice-coating chocolate 1000 g of each study sample was placed in a 1000 ml brown plastic bottle and capped.
2. Stored at 40 ° C.
3. Flavor evaluation was performed on the 6th, 14th and 21st days. The evaluation was made according to the following criteria by the consensus of three skilled panelists.
5 points No fishy odor.
4 Slightly different flavor than chocolate.
3 A taste that can be recognized as a fishy odor.
Two points with a strong fishy odor.
1 point Feels a stronger fish odor.
On the 14th day, 4 or more points were accepted.
表２ 結果
Table 2 Results
考察
結果に示すように、各種乳製品を使用することで、高度不飽和脂肪酸に由来する魚臭を抑制する効果が確認された。特に、ホエイパウダーを使用した場合に、その効果が顕著に高かった。 As shown in the discussion results, the effect of suppressing fishy odor derived from highly unsaturated fatty acids was confirmed by using various dairy products. In particular, when whey powder was used, the effect was remarkably high.
結果に示すように、各種乳製品を使用することで、高度不飽和脂肪酸に由来する魚臭を抑制する効果が確認された。特に、ホエイパウダーを使用した場合に、その効果が顕著に高かった。 As shown in the discussion results, the effect of suppressing fishy odor derived from highly unsaturated fatty acids was confirmed by using various dairy products. In particular, when whey powder was used, the effect was remarkably high.
Claims (3)
- 高度不飽和脂肪酸を０．０２～１０質量％含有し、かつ、乳製品を５～１５質量％含有する、チョコレート様食品。 A chocolate-like food containing 0.02 to 10% by mass of a highly unsaturated fatty acid and 5 to 15% by mass of a dairy product.
- 乳製品が、全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクから選ばれる1以上である、請求項1記載の、チョコレート様食品。 2. The chocolate-like food according to claim 1, wherein the dairy product is one or more selected from whole milk powder, skim milk powder, whey powder, and milk protein.
- 全粉乳、脱脂粉乳、ホエイパウダー、乳タンパクから選ばれる1以上の乳製品を５～１５質量％含有させる、高度不飽和脂肪酸を０．０２～１０質量％含有するチョコレート様食品における、異風味発生の抑制方法。 Occurrence of unusual flavor in chocolate-like foods containing 5 to 15% by mass of one or more dairy products selected from whole milk powder, skim milk powder, whey powder and milk protein, and 0.02 to 10% by mass of highly unsaturated fatty acids Suppression method.
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| WO2019069636A1 (en) * | 2017-10-05 | 2019-04-11 | 不二製油グループ本社株式会社 | White chocolate-like food containing highly unsaturated fatty acid |
| JP2020141631A (en) * | 2019-03-08 | 2020-09-10 | 不二製油株式会社 | Frozen desserts containing highly unsaturated fatty acids |
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| JPH05292885A (en) * | 1992-04-22 | 1993-11-09 | Asahi Denka Kogyo Kk | Chocolate composition |
| JP2000355538A (en) * | 1999-04-15 | 2000-12-26 | Kanegafuchi Chem Ind Co Ltd | Peroxisome activator-responsive receptor agonist |
| KR20050007718A (en) * | 2003-07-11 | 2005-01-21 | 네오메가(주) | A composition containing docosahexaenoic acid |
| JP2013506423A (en) * | 2009-09-30 | 2013-02-28 | ソレイ リミテッド ライアビリティ カンパニー | ω3 fatty acid enriched shortening and nut butter |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05292885A (en) * | 1992-04-22 | 1993-11-09 | Asahi Denka Kogyo Kk | Chocolate composition |
| JP2000355538A (en) * | 1999-04-15 | 2000-12-26 | Kanegafuchi Chem Ind Co Ltd | Peroxisome activator-responsive receptor agonist |
| KR20050007718A (en) * | 2003-07-11 | 2005-01-21 | 네오메가(주) | A composition containing docosahexaenoic acid |
| JP2013506423A (en) * | 2009-09-30 | 2013-02-28 | ソレイ リミテッド ライアビリティ カンパニー | ω3 fatty acid enriched shortening and nut butter |
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| WO2019069636A1 (en) * | 2017-10-05 | 2019-04-11 | 不二製油グループ本社株式会社 | White chocolate-like food containing highly unsaturated fatty acid |
| JP2020141631A (en) * | 2019-03-08 | 2020-09-10 | 不二製油株式会社 | Frozen desserts containing highly unsaturated fatty acids |
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