JP2020005627A - Food retaining texture - Google Patents
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本発明は、高水分食品素材から低水分食品素材への水分移行が抑制された、高水分食品素材及び低水分食品素材を含む食品に関する。 The present invention relates to a food containing a high-moisture food material and a low-moisture food material, in which the transfer of water from a high-moisture food material to a low-moisture food material is suppressed.
グラノーラなどの低水分食品素材をヨーグルトなどの高水分食品素材に乗せるなどしたデザートが知られている。このようなデザートでは、サクサク感などの低水分食品素材の食感が特徴となっている。しかしながら、このようなデザートを冷蔵庫等において保管する場合、高水分食品素材から低水分食品素材への水分の移行によって低水分食品素材の食感が失われてしまう（例えば、特開２００５−２３７３１９号公報参照）。
また、パスタやおにぎり等の常温からチルドで保管される食品やアイス等の冷凍食品においても具材の食感が柔らかいものが多く、サクサク・カリカリとした食感が求められている。
Desserts in which a low moisture food material such as granola is placed on a high moisture food material such as yogurt are known. Such desserts are characterized by the texture of low-moisture food materials such as crispness. However, when such a dessert is stored in a refrigerator or the like, the texture of the low-moisture food material is lost due to the transfer of water from the high-moisture food material to the low-moisture food material (for example, JP-A-2005-237319). Gazette).
In addition, many foodstuffs such as pasta and rice balls that are stored in a chilled state from room temperature and frozen foods such as ice have a soft texture of ingredients, and a crispy and crispy texture is required.
本発明は、高水分食品素材から低水分食品素材への水分の移行が効果的に抑制されて、低水分食品素材の食感が維持された、高水分食品素材及び低水分食品素材を含む食品を提供することを目的とする。 The present invention provides a food containing a high-moisture food material and a low-moisture food material in which the transfer of water from a high-moisture food material to a low-moisture food material is effectively suppressed, and the texture of the low-moisture food material is maintained. The purpose is to provide.
本発明者らが鋭意検討した結果、低水分食品素材を特定の粘度又はゲル強度を有する油脂に分散させて、少なくとも一部の低水分食品素材が油脂によって高水分食品素材から隔てられることによって上記課題を解決できることを見出した。すなわち、本発明は、以下に示す食品及びその製造方法を提供するものである。
〔１〕高水分食品素材と、低水分食品素材と、油脂とを含む食品であって、
低水分食品素材が油脂に分散しており、少なくとも一部の低水分食品素材が、油脂によって高水分食品素材から隔てられており、
２５℃及びせん断速度１０（１／ｓ）における油脂の粘度が１００ｍＰａ・ｓ〜２００００ｍＰａ・ｓであるか、又は油脂の２５℃でのゲル強度が８００Ｎ／ｍ2〜５１０００Ｎ／ｍ2である、食品。
〔２〕高水分食品素材と、低水分食品素材と、油脂とを含む食品であって、
低水分食品素材の表面に油脂の層が形成されており、
少なくとも一部の低水分食品素材が、油脂によって高水分食品素材から隔てられており、
２５℃及びせん断速度１０（１／ｓ）における油脂の粘度が１００ｍＰａ・ｓ〜２００００ｍＰａ・ｓであるか、又は油脂の２５℃でのゲル強度が８００Ｎ／ｍ2〜５１０００Ｎ／ｍ2である、食品。
〔３〕低水分食品素材と油脂の総量に対する油脂の割合が３０質量％以上である、上記〔１〕に記載の食品。
〔４〕低水分食品素材と油脂の総量に対する油脂の割合が６質量％以上である、上記〔２〕に記載の食品。
〔５〕油脂が油系ゲル化剤を使用して増粘されている、上記〔１〕から〔４〕のいずれか１項に記載の食品。
〔６〕油系ゲル化剤がポリグリセリン脂肪酸エステルを含む、上記〔５〕に記載の食品。
〔７〕２５℃及びせん断速度１０（１／ｓ）における高水分食品素材の粘度が４５５ｍＰａ・ｓ以上である、上記〔１〕から〔６〕のいずれか１項に記載の食品。
〔８〕高水分食品素材が、クリーム、ゼリー、ジャム、ムース、及びババロアからなる群より選ばれる、上記〔１〕から〔７〕のいずれか１項に記載の食品。
〔９〕低水分食品素材が多孔質素材である、上記〔１〕から〔８〕のいずれか１項に記載の食品。
〔１０〕低水分食品素材が、グラノーラ、ナッツ、ドライフルーツ、パフ、及びクラッカーからなる群より選ばれる、上記〔１〕から〔９〕のいずれか１項に記載の食品。
〔１１〕高水分食品素材と、低水分食品素材と、油脂と、油系ゲル化剤とを含む食品の製造方法であって、
１）油系ゲル化剤を油脂と混合する工程であって、混合する前及び／又は混合した後及び／又は混合中に少なくとも油系ゲル化剤が溶融する温度以上に加熱する工程と、
２）油系ゲル化剤が混合された油脂を、冷却してから低水分食品素材と接触させるか、又は低水分食品素材と接触させてから冷却する工程と、
を含み、
少なくとも一部の低水分食品素材が、油脂によって高水分食品素材から隔てられている、製造方法。
〔１２〕前記工程２）が、低水分食品素材を油系ゲル化剤が混合された油脂に浸漬させることを含む、上記〔１１〕に記載の製造方法。
As a result of extensive studies by the present inventors, the low-moisture food material is dispersed in fat or oil having a specific viscosity or gel strength, and at least a part of the low-moisture food material is separated from the high-moisture food material by fat or oil. We found that we could solve the problem. That is, the present invention provides the following food and the method for producing the same.
[1] A food containing a high-moisture food material, a low-moisture food material, and an oil or fat,
The low-moisture food material is dispersed in fats and oils, at least a part of the low-moisture food material is separated from the high-moisture food material by fats and oils,
25 ° C. and or viscosity of the oil at a shear rate of 10 (1 / s) is 100mPa · s~20000mPa · s, or a gel strength at 25 ° C. of oil is 800N / m 2 ~51000N / m 2 , Food .
[2] A food containing a high-moisture food material, a low-moisture food material, and fat and oil,
A fat layer is formed on the surface of the low moisture food material,
At least some low-moisture food materials are separated from high-moisture food materials by fats and oils,
25 ° C. and or viscosity of the oil at a shear rate of 10 (1 / s) is 100mPa · s~20000mPa · s, or a gel strength at 25 ° C. of oil is 800N / m 2 ~51000N / m 2 , Food .
[3] The food according to the above [1], wherein the ratio of the fat or oil to the total amount of the low moisture food material and the fat or oil is 30% by mass or more.
[4] The food according to [2], wherein the ratio of the fat or oil to the total amount of the low moisture food material and the fat or oil is 6% by mass or more.
[5] The food according to any one of [1] to [4], wherein the fat or oil is thickened using an oil-based gelling agent.
[6] The food of the above-mentioned [5], wherein the oil-based gelling agent contains a polyglycerin fatty acid ester.
[7] The food according to any one of [1] to [6], wherein the viscosity of the high moisture food material at 25 ° C. and a shear rate of 10 (1 / s) is 455 mPa · s or more.
[8] The food according to any one of [1] to [7], wherein the high moisture food material is selected from the group consisting of cream, jelly, jam, mousse, and bavarois.
[9] The food according to any one of [1] to [8], wherein the low moisture food material is a porous material.
[10] The food according to any one of [1] to [9], wherein the low moisture food material is selected from the group consisting of granola, nuts, dried fruits, puffs, and crackers.
[11] A method for producing a food containing a high-moisture food material, a low-moisture food material, an oil or fat, and an oil-based gelling agent,
1) a step of mixing the oil-based gelling agent with the fat or oil before and / or after mixing and / or during mixing, heating to at least a temperature at which the oil-based gelling agent melts;
2) a step of cooling the oil-and-fat mixed with the oil-based gelling agent and then contacting it with the low-moisture food material, or contacting with the low-moisture food material and then cooling;
Including
A manufacturing method, wherein at least a part of the low moisture food material is separated from the high moisture food material by fat.
[12] The production method of the above-mentioned [11], wherein the step 2) includes immersing the low-moisture food material in a fat mixed with an oil-based gelling agent.
本発明により、喫食までに一定期間保管された場合であっても、低水分食品素材の食感を楽しむことができる、高水分食品素材及び低水分食品素材を含む食品を提供することができる。 Advantageous Effects of Invention According to the present invention, it is possible to provide a food containing a high-moisture food material and a low-moisture food material that can enjoy the texture of a low-moisture food material even when stored for a certain period before eating.
本発明の食品は、高水分食品素材と、低水分食品素材と、油脂とを含む食品である。
本発明における低水分食品素材と高水分食品素材とは、相対的な水分含量の高低によって区分するものである。具体的には水分移行現象による食感の変化が顕著である、水分含量に１０質量％以上の差があるものを指す。
本発明の食品における、高水分食品素材としては、例えば水分含量が１０〜９０質量％のクリーム（例えば、カスタード、チョコレート、生クリーム）、ゼリー（寒天含む）、ジャム、ムース、ババロア、チーズケーキ、チーズ、ようかん、生八つ橋、くずもち、饅頭、水饅頭、ヨーグルト、アイスクリーム、ラクトアイス、シャーベット、カレー、スープ、シチュー、クラムチャウダー、パスタソース、グラタン、麻婆豆腐、うどん、そば、ラーメン、ソーメン、豆腐、サラダ、マヨネーズ、ケチャップ、ごはん、パスタ、ピザ、パン、餃子等が挙げられる。好ましくは、高水分食品素材は、クリーム、ゼリー、ジャム、ムース、及びババロアである。
高水分食品素材は、好ましくは４５５ｍＰａ・ｓ以上の、２５℃及びせん断速度１０（１／ｓ）における粘度を有する。このような粘度を有することにより、喫食時に感じる油脂のべたつき感を抑制することができる。高水分食品素材の前記粘度は、より好ましくは１０００〜２００００ｍＰａ・ｓである。
本発明の食品における高水分食品素材の含有量は、好ましくは５０〜９９質量％であり、より好ましくは６０〜９０質量％である。
The food of the present invention is a food containing a high moisture food material, a low moisture food material, and fats and oils.
In the present invention, the low-moisture food material and the high-moisture food material are classified according to the relative level of the water content. More specifically, it refers to those in which the change in texture due to the water transfer phenomenon is remarkable and the difference in the water content is 10% by mass or more.
Examples of the high moisture food material in the food of the present invention include creams having a water content of 10 to 90% by mass (e.g., custard, chocolate, fresh cream), jelly (including agar), jam, mousse, bavarois, cheesecake, Cheese, Yokan, Raw Yatsuhashi, Kuzumochi, Bun, Water Bun, Yogurt, Ice Cream, Lacto Ice, Sherbet, Curry, Soup, Stew, Clam Chowder, Pasta Sauce, Gratin, Mapo Tofu, Udon, Soba, Ramen, Somen , Tofu, salad, mayonnaise, ketchup, rice, pasta, pizza, bread, gyoza and the like. Preferably, the high moisture food ingredients are creams, jellies, jams, mousses, and bavarois.
The high moisture food material preferably has a viscosity at 25 ° C. and a shear rate of 10 (1 / s) of 455 mPa · s or more. By having such a viscosity, the sticky feeling of fats and oils felt during eating can be suppressed. The viscosity of the high moisture food material is more preferably from 1,000 to 20,000 mPa · s.
The content of the high moisture food material in the food of the present invention is preferably 50 to 99% by mass, and more preferably 60 to 90% by mass.
本発明の食品における、低水分食品素材としては、例えば水分含量が１〜３５質量％のグラノーラ、ライ麦フレーク、ライスクリスプ、シリアル、ココナッツ、押麦、ライ麦、大麦、玄米、オートミール、ナッツ、ドライフルーツ、パフ、クラッカー、ひなあられ、せんべい、ボーロ、カステラ、ワッフル、ウェハース、スナック（コーンスナック、ポテトスナック、ポテトチップ）、ビスケット、サブレパイ、リーフパイ、マシュマロ、ラムネ、キャンディー、ローストシュガーチップ、もなか、香辛料、陳皮、ゼリービーンズ、グミ、チョコチップ、おこし、パン粉、フライドガーリック、フライドオニオン、クルトン、海苔、ケシの実、ゴマ、干しエビ、フリーズドライフルーツ、フリーズドライ野菜、エアドライフルーツ、エアドライ野菜、砂糖漬けフルーツ、天かす、パン粉、コーンフレーク、おこげ、ラスク、アーモンドプラリネ、キャラメル等が挙げられる。好ましくは、低水分食品素材は、グラノーラ、ナッツ、ドライフルーツ、パフ、及びクラッカーである。これらの低水分食品素材は、本発明の食品において良好な食感を有する。また、低水分食品素材は、好ましくは多孔質素材である。低水分食品素材が多孔質素材の場合、低水分食品素材の食感の維持が顕著である。
本発明の食品における低水分食品素材の含有量は、好ましくは０．１〜３０質量％であり、より好ましくは５〜２５質量％である。
Examples of the low moisture food material in the food of the present invention include, for example, granola having a water content of 1 to 35% by mass, rye flakes, rice crisp, cereal, coconut, oats, rye, barley, brown rice, oatmeal, nuts, dried fruits, Puffs, crackers, chickpeas, rice crackers, bowls, castellas, waffles, wafers, snacks (corn snacks, potato snacks, potato chips), biscuits, sables, leaf pie, marshmallows, ramune, candy, roasted sugar chips, nakanaka, spices, skin , Jelly Beans, Gummy, Chocolate Chip, Okoshi, Breaded Crumbs, Fried Garlic, Fried Onion, Croutons, Nori, Poppy Seeds, Sesame, Dried Shrimp, Freeze-Dried Fruit, Freeze-Dried Vegetables, Air-Dried Fruit, Air-Dora Vegetables, candied fruit, tenkasu, bread crumbs, cornflakes, Okoge, Lusk, almond praline, caramel, and the like. Preferably, the low moisture food material is granola, nuts, dried fruits, puffs, and crackers. These low moisture food materials have good texture in the food of the present invention. Further, the low moisture food material is preferably a porous material. When the low-moisture food material is a porous material, the texture of the low-moisture food material is significantly maintained.
The content of the low moisture food material in the food of the present invention is preferably 0.1 to 30% by mass, and more preferably 5 to 25% by mass.
本発明の食品においては、油脂として、従来公知の油脂を用いることができ、特に限定されるものではないが、天然油脂、加工油脂、植物油脂及びこれらの混合物のいずれをも用いることができる。具体的には、菜種油、菜種白絞油、米油、オリーブ油、ナッツ油、大豆油、ひまわり油、コーン油、サラダ油、パーム油、亜麻仁油、中鎖脂肪酸油及び香味油等の植物油脂、豚脂、牛脂及び等の動物油脂、豚脂、牛脂、ならびにこれらの２種以上の混合物から選択される油脂を用いることができる。本発明において、油脂は、２５℃及びせん断速度１０（１／ｓ）における油脂の粘度が１００ｍＰａ・ｓ〜２００００ｍＰａ・ｓであるか、又は油脂の２５℃でのゲル強度が８００Ｎ／ｍ2〜５１０００Ｎ／ｍ2である。このような、粘度又はゲル強度を有する油脂を用いることにより、高水分食品素材から低水分食品素材への水分の移行を防止して低水分食品素材の食感を維持することができる。油脂の前記粘度は、好ましくは３００ｍＰａ・ｓ〜１７０００ｍＰａ・ｓであり、より好ましくは５００ｍＰａ・ｓ〜１４０００ｍＰａ・ｓであり、さらに好ましくは７００ｍＰａ・ｓ〜１００００ｍＰａ・ｓであり、最も好ましくは９００ｍＰａ・ｓ〜７０００ｍＰａ・ｓである。このような粘度とすることで、低水分食品素材を適度に分散でき、流動性があり、口どけ等の食感が良好となる。また、油脂の前記ゲル強度は、好ましくは８００Ｎ／ｍ2〜２００００Ｎ／ｍ2であり、より好ましくは８００Ｎ／ｍ2〜１００００Ｎ／ｍ2である。前記粘度は、１ｍｍ以上の粒子を取り除いたサンプルを回転式粘弾性測定装置（例えば、ＨＡＡＫＥ社製ＲｈｅｏＳｔｒｅｓｓ ６０００）を用い、直径３５ｍｍパラレルプレート、２５℃にて、ずり速度０．１ｓ-1から３００ｓ-1までの間を低ずり速度側から測定することにより測定することができる。また、前記ゲル強度は、直径４０ｍｍ、高さ１５ｍｍの容器に試料を充填し、常温（２０〜２５℃）で、レオメーター（ＹＡＭＡＤＥＮ社製 ＲＥ２−３３００５Ｂ）により、直径２０ｍｍの円柱形のプランジャーで圧縮速度１０ｍｍ／ｓｅｃ、クリアランス５ｍｍで測定することができる。 In the food of the present invention, conventionally known fats and oils can be used as the fats and oils, and there is no particular limitation, and any of natural fats and oils, processed fats and oils, vegetable fats and oils, and mixtures thereof can be used. Specifically, vegetable oils such as rapeseed oil, rapeseed white oil, rice oil, olive oil, nut oil, soybean oil, sunflower oil, corn oil, salad oil, palm oil, linseed oil, medium-chain fatty acid oil and flavor oil, pork Fats and oils selected from animal fats and oils such as beef tallow, lard, beef tallow, and a mixture of two or more of these can be used. In the present invention, the fat or oil has a viscosity of 100 mPa · s to 20000 mPa · s at 25 ° C. and a shear rate of 10 (1 / s), or the gel strength of the fat at 25 ° C. is 800 N / m 2 to 51000 N. / M 2 . By using such fats or oils having viscosity or gel strength, it is possible to prevent the transfer of water from a high-moisture food material to a low-moisture food material and maintain the texture of the low-moisture food material. The viscosity of the fat or oil is preferably from 300 mPa · s to 17000 mPa · s, more preferably from 500 mPa · s to 14000 mPa · s, still more preferably from 700 mPa · s to 10000 mPa · s, and most preferably 900 mPa · s. ７7000 mPa · s. With such a viscosity, the low-moisture food material can be appropriately dispersed, has fluidity, and has a good mouthfeel and the like. Moreover, the gel strength of the fat, preferably 800N / m 2 ~20000N / m 2 , more preferably 800N / m 2 ~10000N / m 2 . The viscosity was measured using a rotary viscoelasticity measuring device (for example, RheoStress 6000 manufactured by HAAKE) at a parallel plate of 35 mm in diameter, at 25 ° C., and a shear rate of 0.1 s −1 to 300 s. It can be measured by measuring from -1 to a low shear rate. The gel strength was determined by filling a sample into a container having a diameter of 40 mm and a height of 15 mm, and using a rheometer (RE2-33005B, manufactured by Yamada) at room temperature (20 to 25 ° C.) to form a cylindrical plunger having a diameter of 20 mm. At a compression speed of 10 mm / sec and a clearance of 5 mm.
本発明の食品において、油脂は、油系ゲル化剤を使用して増粘させることによって、前記粘度又はゲル強度を有するものとなった油脂であってもよい。油系ゲル化剤としては、例えば特開２０１８−４２５５０号公報に記載の油脂の増粘又は固化剤、ポリグリセリン脂肪酸エステル等が挙げられる。好ましくは、油系ゲル化剤はポリグリセリン脂肪酸エステルを含む。ポリグリセリン脂肪酸エステルとしては、例えば市販のＴＡＩＳＥＴＡＤ（太陽化学（株））、ＴＡＩＳＥＴ５０（太陽化学（株））、リョートーポリグリエステルＢ−１００Ｄ（三菱化学フーズ（株））等を用いることもできる。このような油脂を用いることにより、透明性に優れるとともに、口どけ等の食感が良好となる。
また、水素添加やエステル交換した油脂を全部又は一部用いることにより、前記粘度又はゲル強度を有するものとなった油脂であってもよい。
In the food of the present invention, the fat or oil may be a fat or oil having the above-mentioned viscosity or gel strength by thickening using an oil-based gelling agent. Examples of the oil-based gelling agents include thickening or solidifying agents for fats and oils described in JP-A-2018-42550, polyglycerin fatty acid esters, and the like. Preferably, the oil-based gelling agent comprises a polyglycerin fatty acid ester. As the polyglycerin fatty acid ester, for example, commercially available TAISETAD (Taiyo Chemical Co., Ltd.), TAISET50 (Taiyo Chemical Co., Ltd.), Ryoto Polyglyceride B-100D (Mitsubishi Chemical Foods Co., Ltd.) and the like can be used. By using such fats and oils, the transparency is excellent and the texture such as mouthfeel becomes good.
Further, oils and fats having the above viscosity or gel strength may be obtained by using all or a part of hydrogenated or transesterified oils and fats.
本発明の食品においては、低水分食品素材は油脂に分散しており、少なくとも一部の低水分食品素材は、油脂によって高水分食品素材から隔てられている。あるいは、本発明の食品においては、低水分食品素材の表面に油脂の層が形成されており、少なくとも一部の低水分食品素材は、油脂によって高水分食品素材から隔てられている。このような構成とすることにより、高水分食品素材から低水分食品素材への水分の移行を防止して低水分食品素材の食感を維持することができる。
本発明の食品において、低水分食品素材が油脂に分散している場合、低水分食品素材と油脂の総量に対する油脂の割合は、好ましくは３０質量％以上である。また、本発明の食品において、低水分食品素材の表面に油脂の層が形成されている場合、低水分食品素材と油脂の総量に対する油脂の割合は、好ましくは６質量％以上である。なお、低水分食品素材と油脂の総量に対する油脂の割合の上限は、食品中に含ませる低水分食品素材の量によっても異なるため特に制限はないが、例えば９９質量％以下である。
In the food of the present invention, the low moisture food material is dispersed in fats and oils, and at least a part of the low moisture food material is separated from the high moisture food materials by fats and oils. Alternatively, in the food of the present invention, an oil or fat layer is formed on the surface of the low moisture food material, and at least a part of the low moisture food material is separated from the high moisture food material by the oil or fat. With such a configuration, it is possible to prevent the transfer of moisture from the high-moisture food material to the low-moisture food material and maintain the texture of the low-moisture food material.
In the food of the present invention, when the low moisture food material is dispersed in the fat, the ratio of the fat to the total amount of the low moisture food material and the fat is preferably 30% by mass or more. Further, in the food of the present invention, when an oil or fat layer is formed on the surface of the low-moisture food material, the ratio of the oil or fat to the total amount of the low-moisture food material and the oil or fat is preferably 6% by mass or more. The upper limit of the ratio of the fat / oil to the total amount of the low moisture food material and the fat / oil is not particularly limited because it differs depending on the amount of the low moisture food material contained in the food, but is, for example, 99% by mass or less.
本発明の食品としては、デザート類（シュークリーム、カップデザート、大福等）、麺類（パスタ、そば、うどん、ラーメン等）、おにぎり、弁当、アイス、スープ、サラダ、カレー、ピザ、餃子、ハンバーグ等が挙げられる。 The foods of the present invention include desserts (cream puffs, cup desserts, daifuku, etc.), noodles (pasta, soba, udon, ramen, etc.), rice balls, bento, ice, soup, salad, curry, pizza, dumplings, hamburgers, etc. No.
本発明の食品は、例えば油脂又は油系ゲル化剤を使用して増粘された油脂と低水分食品素材とを混合して、油脂に分散させた低水分食品素材を得、得られた油脂に分散させた低水分食品素材を、高水分食品素材の上に乗せるか、又は高水分食品素材中に充填するか、あるいは得られた油脂に分散させた低水分食品素材の上に、高水分食品素材を盛るなどして製造することができる。また、油系ゲル化剤を油脂と混合し、油系ゲル化剤が混合された油脂を、冷却してから低水分食品素材と接触させるか、又は低水分食品素材と接触させてから冷却することにより、表面に油脂の層が形成された低水分食品素材を得、得られた表面に油脂の層が形成された低水分食品素材を、高水分食品素材の上に乗せるか、又は高水分食品素材中に充填するか、あるいは得られた表面に油脂の層が形成された低水分食品素材の上に、高水分食品素材を盛るなどして製造することができる。なお、油系ゲル化剤を油脂と混合する際には、混合する前及び／又は混合した後及び／又は混合中に少なくとも油系ゲル化剤が溶融する温度以上に加熱する。低水分食品素材を油脂と接触させる方法としては、例えば低水分食品素材を油系ゲル化剤が混合された油脂に浸漬させることなどが挙げられる。低水分食品素材を油脂に浸漬させる場合、油脂は、流動性を有する程度に加熱することが好ましい。 The food of the present invention is obtained, for example, by mixing an oil or fat thickened using an oil or fat or an oil-based gelling agent with a low-moisture food material to obtain a low-moisture food material dispersed in the oil or fat, and the obtained oil or fat. The low-moisture food material dispersed in is placed on the high-moisture food material, or filled into the high-moisture food material, or the high-moisture food material dispersed in the obtained fat is added to the high-moisture food material. It can be manufactured by serving food materials. Further, the oil-based gelling agent is mixed with the fat and oil, and the fat and oil mixed with the oil-based gelling agent is cooled and then brought into contact with the low-moisture food material, or cooled after being brought into contact with the low-moisture food material. By obtaining a low-moisture food material having a layer of fats and oils formed on the surface, the low-moisture food material having a layer of fats and oils formed on the obtained surface is placed on a high-moisture food material, or It can be produced by filling in a food material, or filling a high-moisture food material on a low-moisture food material having an oil / fat layer formed on the obtained surface. When the oil-based gelling agent is mixed with the fat or oil, the mixture is heated to at least a temperature at which the oil-based gelling agent is melted before and / or after the mixing and / or during the mixing. Examples of the method of bringing the low-moisture food material into contact with fats and oils include immersing the low-moisture food material in fats and oils mixed with an oil-based gelling agent. When a low moisture food material is immersed in fats and oils, the fats and oils are preferably heated to such an extent that they have fluidity.
以下、本発明について実施例を挙げて詳細に説明する。なお、本発明は、以下に示す実施例に何ら限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples. It should be noted that the present invention is not limited to the embodiments described below.
（実施例１〜３）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。
得られた油脂と、表１に示す低水分食品素材とを、表１に示す割合で混合した。
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s).
The obtained fats and oils and low-moisture food materials shown in Table 1 were mixed at the ratio shown in Table 1.
（実施例４）
ひまわり油１００ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。さらにグラニュー糖６ｇを加えた後、氷水浴で４０℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１２７６ｍＰａ・ｓである油脂を得た。
得られた油脂７０ｇとグラノーラ（水分含量：６．８質量％）３０ｇとを混合してグラノーラを油脂に分散させた。
市販のシュークリームのカスタードクリーム（水分含量：６１．８質量％；２５℃及びせん断速度１０（１／ｓ）における粘度：１５０００ｍＰａ・ｓ）１８ｇに、油脂に分散させたグラノーラ２．５ｇを充填した。
グラノーラのサクサク感は、５日後であっても維持されていた。
(Example 4)
100 g of sunflower oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. After further adding 6 g of granulated sugar, the mixture was cooled to 40 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1276 mPa · s at 25 ° C. and a shear rate of 10 (1 / s).
70 g of the obtained fat and oil and 30 g of granola (water content: 6.8% by mass) were mixed to disperse the granola in the fat and oil.
18 g of a commercially available cream puff custard cream (water content: 61.8% by mass; viscosity at 25 ° C. and a shear rate of 10 (1 / s): 15000 mPa · s) was filled with 2.5 g of granola dispersed in fats and oils.
The crispness of the granola was maintained even after 5 days.
（実施例５）
ひまわり油１００ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。さらにグラニュー糖６ｇを加えた後、氷水浴で４０℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１２７６ｍＰａ・ｓである油脂を得た。
得られた油脂６４．３ｇと、カシス（水分含量：１４．５質量％）８．６ｇと、クランベリー（水分含量：２１．９質量％）８．６ｇと、ストロベリー（水分含量：６．６質量％）４．３ｇと、グラノーラ（水分含量：６．８質量％）２１．５ｇとを混合して低水分食品素材を油脂に分散させた。
ボウルに生クリーム１００ｇと砂糖１５ｇとを入れ、しっかりと泡立てた（１）。
耐熱容器に水１５ｇを入れ、粉ゼラチン５ｇをふり入れて混合し、１〜２分おいてから電子レンジ（５００Ｗ）に２０秒かけた（２）。
別のボウルにヨーグルト２００ｇと、グラニュー糖１５ｇと、レモン汁１５ｇとを混合し、（１）を加えて混合し、さらに（２）を熱いうちに加えて全体に混合した（３）。
容器に（３）を入れ、冷蔵庫で２時間冷やして固めたて高水分食品素材（水分含量：６９．８質量％；２５℃及びせん断速度１０（１／ｓ）における粘度：３０００ｍＰａ・ｓ）を得た（４）。
容器に、油脂に分散させた低水分食品素材２０ｇを入れ、さらに（４）７０ｇを低水分食品素材の上に盛り、フルーツソース２０ｇをかけた。
低水分食品素材の食感は、５日後であっても維持されていた。
(Example 5)
100 g of sunflower oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. After further adding 6 g of granulated sugar, the mixture was cooled to 40 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1276 mPa · s at 25 ° C. and a shear rate of 10 (1 / s).
64.3 g of the obtained oil and fat, 8.6 g of cassis (water content: 14.5% by mass), 8.6 g of cranberry (water content: 21.9% by mass), and strawberry (water content: 6.6% by mass) %) And 21.5 g of granola (water content: 6.8% by mass) were mixed to disperse the low-moisture food material in fats and oils.
100 g of fresh cream and 15 g of sugar were put in a bowl and whipped firmly (1).
15 g of water was placed in a heat-resistant container, 5 g of powdered gelatin was sifted and mixed, and after 1-2 minutes, the mixture was placed in a microwave oven (500 W) for 20 seconds (2).
In a separate bowl, 200 g of yogurt, 15 g of granulated sugar, and 15 g of lemon juice were mixed, (1) was added and mixed, and (2) was added while hot to mix (3).
Put (3) in a container, cool it in a refrigerator for 2 hours, and harden it to obtain a high-moisture food material (water content: 69.8% by mass; viscosity at 25 ° C. and a shear rate of 10 (1 / s): 3000 mPa · s). Obtained (4).
In a container, 20 g of a low-moisture food material dispersed in fats and oils was put, and (4) 70 g was placed on the low-moisture food material, and 20 g of a fruit sauce was applied.
The texture of the low moisture food material was maintained even after 5 days.
（実施例６〜８）
ひまわり油１００ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。さらにグラニュー糖６ｇを加えた後、氷水浴で４０℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１２７６ｍＰａ・ｓである油脂を得た。
得られた油脂６４．３ｇと、カシス（水分含量：１４．５質量％）８．６ｇと、クランベリー（水分含量：２１．９質量％）８．６ｇと、ストロベリー（水分含量：６．６質量％）４．３ｇと、グラノーラ（水分含量：６．８質量％）２１．５ｇとを混合して低水分食品素材を油脂に分散させた。
容器に入れた、表２に示した配合でブルガリアヨーグルトＬＢ８１ プレーン（（株）明治）とブルガリアのむヨーグルトＬＢ８１（（株）明治）とを混合したヨーグルト２０ｇの上に、油脂に分散させた低水分食品素材６ｇを乗せ、ラップをして冷蔵庫に保管した。５日後に喫食したところ、いずれも低水分食品素材の食感を維持していた。なお、実施例８では、油脂のべたつきが感じられた。
100 g of sunflower oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. After further adding 6 g of granulated sugar, the mixture was cooled to 40 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1276 mPa · s at 25 ° C. and a shear rate of 10 (1 / s).
64.3 g of the obtained oil and fat, 8.6 g of cassis (water content: 14.5% by mass), 8.6 g of cranberry (water content: 21.9% by mass), and strawberry (water content: 6.6% by mass) %) And 21.5 g of granola (water content: 6.8% by mass) were mixed to disperse the low-moisture food material in fats and oils.
20 g of yogurt mixed with Bulgarian Yogurt LB81 Plain (Meiji Co., Ltd.) and Yogurt LB81 from Bulgaria (Meiji Co., Ltd.) in the container with the composition shown in Table 2 and dispersed in oil and fat. 6 g of the moisture food material was placed, wrapped and stored in a refrigerator. After eating 5 days later, all of them maintained the texture of the low moisture food material. In addition, in Example 8, stickiness of fats and oils was felt.
（実施例９）
菜種白絞油９９．５ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））０．５ｇとを混合して７０℃まで加熱した。氷水浴で４０℃まで冷却して、油脂の２５℃でのゲル強度が８３８Ｎ／ｍ2である油脂を得た。得られた油脂８ｇと小麦パフ（水分含量：６．８質量％）２ｇとを混合して小麦パフを油脂に分散させた。これを容器に入れたヨーグルト（水分含量：８７．７質量％；２５℃及びせん断速度１０（１／ｓ）における粘度：１５００ｍＰａ・ｓ）２０ｇの上に乗せ、ラップをして冷蔵庫に保管した。５日後に喫食したところ、小麦パフの食感を維持していた。
(Example 9)
99.5 g of rapeseed white squeezed oil and 0.5 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. The mixture was cooled to 40 ° C. in an ice water bath to obtain a fat having a gel strength of 838 N / m 2 at 25 ° C. 8 g of the obtained fat and oil and 2 g of wheat puff (water content: 6.8% by mass) were mixed to disperse the wheat puff in the fat and oil. This was placed on 20 g of yogurt (water content: 87.7% by mass; viscosity at 25 ° C. and a shear rate of 10 (1 / s): 1500 mPa · s) placed in a container, wrapped, and stored in a refrigerator. After eating five days later, the texture of the wheat puff was maintained.
（実施例１０）
菜種白絞油２００ｇと油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））４ｇと硬化油脂１０ｇを混合して７０℃まで加熱した。氷水浴で４０℃まで冷却して、油脂の２５℃でのゲル強度が５０７４９Ｎ／ｍ2である油脂を得た。得られた油脂８ｇと小麦パフ（水分含量：６．８質量％）２ｇとを混合して小麦パフを油脂に分散させた。これを容器に入れたヨーグルト（水分含量：８７．７質量％；２５℃及びせん断速度１０（１／ｓ）における粘度：１５００ｍＰａ・ｓ）２０ｇの上に乗せ、ラップをして冷蔵庫に保管した。５日後に喫食したところ、適度な口どけを有し、小麦パフの食感を維持していた。
(Example 10)
200 g of rapeseed white squeezed oil, 4 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) and 10 g of hardened oil and fat were mixed and heated to 70 ° C. The mixture was cooled to 40 ° C. in an ice water bath to obtain a fat having a gel strength of 50749 N / m 2 at 25 ° C. 8 g of the obtained fat and oil and 2 g of wheat puff (water content: 6.8% by mass) were mixed to disperse the wheat puff in the fat and oil. This was placed on 20 g of yogurt (water content: 87.7% by mass; viscosity at 25 ° C. and a shear rate of 10 (1 / s): 1500 mPa · s) placed in a container, wrapped, and stored in a refrigerator. After eating five days later, it had a moderate mouthfeel and maintained the texture of the wheat puff.
（実施例１１）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。得られた油脂１０ｇと小麦パフ（水分含量：６．８質量％）０．５ｇとを混合して小麦パフを油脂に分散させた。コッペパン（水分含量：３０質量％）５０ｇの間に、油脂に分散させた小麦パフ５ｇを挟んだ。小麦パフの食感は、３日後であっても維持されていた。
(Example 11)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 10 g of the obtained fat and oil and 0.5 g of wheat puff (water content: 6.8% by mass) were mixed to disperse the wheat puff in the fat and oil. 5 g of wheat puffs dispersed in fats and oils were sandwiched between 50 g of copper bread (water content: 30% by mass). The texture of the wheat puff was maintained even after 3 days.
（実施例１２）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。得られた油脂１０ｇと小麦パフ（水分含量：６．８質量％）０．５ｇとを混合して小麦パフを油脂に分散させた。油脂に分散させた小麦パフ４ｇを、容器に入れた市販のポテトサラダ（水分含量：６３質量％；２５℃及びせん断速度１０（１／ｓ）における粘度：６５０００ｍＰａ・ｓ）３２ｇの上に乗せ、ラップをして冷蔵庫に保管した。３日後に喫食したところ、小麦パフの食感を維持していた。
(Example 12)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 10 g of the obtained fat and oil and 0.5 g of wheat puff (water content: 6.8% by mass) were mixed to disperse the wheat puff in the fat and oil. 4 g of wheat puffs dispersed in fats and oils are put on 32 g of a commercially available potato salad (water content: 63% by mass; viscosity at 25 ° C. and a shear rate of 10 (1 / s): 65000 mPa · s) placed in a container, Wrap and store in refrigerator. After eating three days later, the texture of the wheat puff was maintained.
（実施例１３）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。得られた油脂１０ｇと小麦パフ（水分含量：６．８質量％）０．５ｇとを混合して小麦パフを油脂に分散させた。市販の大福のあんこ（水分含量：３９．３質量％；２５℃及びせん断速度１０（１／ｓ）における粘度：６５０００ｍＰａ・ｓ）１５ｇに、油脂に分散させた小麦パフ４ｇを充填した。小麦パフの食感は、５日後であっても維持されていた。
(Example 13)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 10 g of the obtained fat and oil and 0.5 g of wheat puff (water content: 6.8% by mass) were mixed to disperse the wheat puff in the fat and oil. 15 g of commercially available Daifuku Anko (water content: 39.3% by mass; viscosity at 25 ° C. and a shear rate of 10 (1 / s): 65000 mPa · s) was filled with 4 g of wheat puff dispersed in fats and oils. The texture of the wheat puff was maintained even after 5 days.
（実施例１４）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。得られた油脂２０ｇと小麦パフ（水分含量：６．８質量％）１ｇとを混合して小麦パフを油脂に分散させた。油脂に分散させた小麦パフ２０ｇを、容器に入れたパスタ（水分含量：６５質量％）１００ｇの上に乗せ、ラップをして冷蔵庫に保管した。１日後に喫食したところ、小麦パフの食感を維持していた。
(Example 14)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 20 g of the obtained oil and fat was mixed with 1 g of wheat puff (water content: 6.8% by mass) to disperse the wheat puff in the oil and fat. 20 g of wheat puff dispersed in fats and oils was placed on 100 g of pasta (water content: 65% by mass) placed in a container, wrapped and stored in a refrigerator. After eating one day later, the texture of the wheat puff was maintained.
（実施例１５）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。得られた油脂１０ｇと小麦パフ（水分含量：６．８質量％）０．５ｇとを混合して小麦パフを油脂に分散させた。油脂に分散させた小麦パフ８ｇを、おにぎり（水分含量：６０質量％）８６ｇの中に充填し、ラップをして冷蔵庫に保管した。１日後に喫食したところ、小麦パフの食感を維持していた。
(Example 15)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 10 g of the obtained fat and oil and 0.5 g of wheat puff (water content: 6.8% by mass) were mixed to disperse the wheat puff in the fat and oil. 8 g of wheat puff dispersed in fats and oils was filled into 86 g of onigiri (water content: 60% by mass), wrapped and stored in a refrigerator. After eating one day later, the texture of the wheat puff was maintained.
（実施例１６）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。得られた油脂３０ｇと小麦パフ（水分含量：６．８質量％）１．５ｇとを混合して小麦パフを油脂に分散させた。油脂に分散させた小麦パフ３０ｇを、市販のカップアイス（水分含量：６３．９質量％）１２０ｇの上に乗せ、冷凍庫に保管した。５日後に喫食したところ、小麦パフの食感を維持していた。
(Example 16)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 30 g of the obtained oil and fat was mixed with 1.5 g of wheat puff (water content: 6.8% by mass) to disperse the wheat puff in the oil and fat. 30 g of wheat puff dispersed in fats and oils was placed on 120 g of commercially available cup ice (water content: 63.9% by mass) and stored in a freezer. After eating five days later, the texture of the wheat puff was maintained.
（実施例１７）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。２５℃の得られた油脂７．５ｇと小麦パフ（水分含量：６．８質量％）３０ｇとを混合し、常温で１時間放置して表面に油脂の層が形成された小麦パフを得た。得られた表面に油脂の層が形成された小麦パフ１．５ｇを、カップに充填し、その上にさらにヨーグルト２０ｇを充填し、ラップをして冷凍庫に保管した。１日後に喫食したところ、小麦パフの食感を維持していた。
(Example 17)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 7.5 g of the obtained fat and oil at 25 ° C. and 30 g of wheat puff (water content: 6.8% by mass) were mixed, and allowed to stand at room temperature for 1 hour to obtain a wheat puff having a fat and oil layer formed on the surface. . 1.5 g of wheat puff having an oil / fat layer formed on the obtained surface was filled in a cup, and 20 g of yogurt was further filled thereon, wrapped, and stored in a freezer. After eating one day later, the texture of the wheat puff was maintained.
（実施例１８）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。２５℃の得られた油脂に小麦パフ（水分含量：６．８質量％）３０ｇを浸漬して５分間放置した。ざるに小麦パフを上げ、常温で１時間放置して表面に油脂の層が形成された小麦パフを得た。得られた表面に油脂の層が形成された小麦パフの重量は９４．２８ｇであった。得られた表面に油脂の層が形成された小麦パフ１．５ｇを、カップに充填し、その上にさらにヨーグルト２０ｇを充填し、ラップをして冷凍庫に保管した。１日後に喫食したところ、小麦パフの食感を維持していた。
(Example 18)
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). 30 g of wheat puff (water content: 6.8% by mass) was immersed in the obtained fat at 25 ° C., and left for 5 minutes. The wheat puff was raised, and allowed to stand at room temperature for 1 hour to obtain a wheat puff having an oil / fat layer formed on the surface. The weight of the wheat puff having an oil / fat layer formed on the obtained surface was 94.28 g. 1.5 g of wheat puff having an oil / fat layer formed on the obtained surface was filled in a cup, and 20 g of yogurt was further filled thereon, wrapped, and stored in a freezer. After eating one day later, the texture of the wheat puff was maintained.
（実施例１９〜２３）
菜種白絞油９８ｇと、油系ゲル化剤（ポリグリセリン脂肪酸エステル（太陽化学（株） ＴＡＩＳＥＴＡＤ））２ｇとを混合して７０℃まで加熱した。その後、氷水浴で２５℃まで冷却して、２５℃及びせん断速度１０（１／ｓ）における粘度が１０４１ｍＰａ・ｓである油脂を得た。２５℃の得られた油脂に乾燥果実（パパイヤ）（水分含量：１５質量％）とを表２に示した配合で混合し、常温で１時間放置して表面に油脂の層が形成されたドライパパイヤを得た。得られた表面に油脂の層が形成されたドライパパイヤ１０ｇを、カップに充填し、その上にさらにヨーグルト２０ｇを充填し、ラップをして冷凍庫に保管した。１日後に喫食したところ、ドライパパイヤの食感を維持していた。
98 g of rapeseed white squeezed oil and 2 g of an oil-based gelling agent (polyglycerin fatty acid ester (TAISETAD)) were mixed and heated to 70 ° C. Thereafter, the mixture was cooled to 25 ° C. in an ice water bath to obtain an oil or fat having a viscosity of 1041 mPa · s at 25 ° C. and a shear rate of 10 (1 / s). Dried fruit (papaya) (water content: 15% by mass) was mixed with the obtained oil and fat at 25 ° C. in the composition shown in Table 2, and allowed to stand at room temperature for 1 hour to form a dry oil and oil layer formed on the surface. I got papaya. The cup was filled with 10 g of dry papaya having an oil / fat layer formed on the obtained surface, and 20 g of yogurt was further filled thereon, wrapped, and stored in a freezer. After eating one day later, the texture of dry papaya was maintained.
Claims (12)
低水分食品素材が油脂に分散しており、
少なくとも一部の低水分食品素材が、油脂によって高水分食品素材から隔てられており、
２５℃及びせん断速度１０（１／ｓ）における油脂の粘度が１００ｍＰａ・ｓ〜２００００ｍＰａ・ｓであるか、又は油脂の２５℃でのゲル強度が８００Ｎ／ｍ2〜５１０００Ｎ／ｍ2である、食品。 High-moisture food material, low-moisture food material, and food containing fats and oils,
Low moisture food ingredients are dispersed in fats and oils,
At least some low-moisture food materials are separated from high-moisture food materials by fats and oils,
25 ° C. and or viscosity of the oil at a shear rate of 10 (1 / s) is 100mPa · s~20000mPa · s, or a gel strength at 25 ° C. of oil is 800N / m 2 ~51000N / m 2 , Food .
低水分食品素材の表面に油脂の層が形成されており、
少なくとも一部の低水分食品素材が、油脂によって高水分食品素材から隔てられており、
２５℃及びせん断速度１０（１／ｓ）における油脂の粘度が１００ｍＰａ・ｓ〜２００００ｍＰａ・ｓであるか、又は油脂の２５℃でのゲル強度が８００Ｎ／ｍ2〜５１０００Ｎ／ｍ2である、食品。 High-moisture food material, low-moisture food material, and food containing fats and oils,
A fat layer is formed on the surface of the low moisture food material,
At least some low-moisture food materials are separated from high-moisture food materials by fats and oils,
25 ° C. and or viscosity of the oil at a shear rate of 10 (1 / s) is 100mPa · s~20000mPa · s, or a gel strength at 25 ° C. of oil is 800N / m 2 ~51000N / m 2 , Food .
１）油系ゲル化剤を油脂と混合する工程であって、混合する前及び／又は混合した後及び／又は混合中に少なくとも油系ゲル化剤が溶融する温度以上に加熱する工程と、
２）油系ゲル化剤が混合された油脂を、冷却してから低水分食品素材と接触させるか、又は低水分食品素材と接触させてから冷却する工程と、
を含み、
少なくとも一部の低水分食品素材が、油脂によって高水分食品素材から隔てられている、製造方法。 High-moisture food material, low-moisture food material, fats and oils, a method for producing food containing an oil-based gelling agent,
1) a step of mixing the oil-based gelling agent with the fat or oil before and / or after mixing and / or during mixing, heating to at least a temperature at which the oil-based gelling agent melts;
2) a step of cooling the oil-and-fat mixed with the oil-based gelling agent and then contacting it with the low-moisture food material, or contacting with the low-moisture food material and then cooling;
Including
A manufacturing method, wherein at least a part of the low moisture food material is separated from the high moisture food material by fat.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021052689A (en) * | 2019-09-30 | 2021-04-08 | ハウス食品株式会社 | Texture-retained food |
| JP2021112327A (en) * | 2020-01-17 | 2021-08-05 | 株式会社三共 | Game machine |
| JP7524260B2 (en) | 2022-09-02 | 2024-07-29 | ハウス食品株式会社 | Packaged frozen food composition |
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| JP2008178333A (en) * | 2007-01-24 | 2008-08-07 | Fuji Oil Co Ltd | Oil and fat composition for suppressing moisture migration and food using the same |
| JP2012082236A (en) * | 2010-10-06 | 2012-04-26 | Taiyo Kagaku Co Ltd | Oil and fat solidifying agent |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021052689A (en) * | 2019-09-30 | 2021-04-08 | ハウス食品株式会社 | Texture-retained food |
| JP7341829B2 (en) | 2019-09-30 | 2023-09-11 | ハウス食品株式会社 | Foods with maintained texture |
| JP2021112327A (en) * | 2020-01-17 | 2021-08-05 | 株式会社三共 | Game machine |
| JP7524260B2 (en) | 2022-09-02 | 2024-07-29 | ハウス食品株式会社 | Packaged frozen food composition |
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| Publication number | Publication date |
|---|---|
| JP6785286B2 (en) | 2020-11-18 |
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