HIGHLY POLYUNSATURATED FATTY ACIDS-CONTAINING CHOCOLATE-LIKE FOOD PRODUCT WHEREIN GENERATION OF OFF-FLAVOR IS SUPPRESSED

Abstract

The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The present invention was accomplished by discovering that changes in flavor over time are suppressed in a chocolate-like food product containing 0.02-10% by mass of a highly polyunsaturated fatty acid and 0.01-1% by mass of a chelating material.

Claims

1. A chocolate-like food product, comprising: 0.02 to 10% by mass of highly polyunsaturated fatty acids; and 0.01 to 1% by mass of a material having a chelate effect.

2. The chocolate-like food product according to claim 1, wherein the material having the chelate effect is one or more selected from citric acid, lactoferrin, rutin, gallic acid, and phytic acid.

3. A method for suppressing off-flavor generation, comprising: incorporating 0.01 to 1% by mass of one or more materials having a chelate effect which are selected from citric acid, lactoferrin, rutin, gallic acid, and phytic acid in a chocolate-like food product containing 0.02 to 10% by mass of highly polyunsaturated fatty acids.

Description

DESCRIPTION OF THE EMBODIMENTS

[0020] A chocolate-like food product mentioned in the present invention corresponds to chocolate as an example. In particular, application of the present technique to chocolates for ice cream coating which are distributed at a low temperature is preferable, because effects thereof are significantly exhibited.

[0021] A highly polyunsaturated fatty acids-containing oil and fat referred to in the present invention is an oil and fat containing one or more highly polyunsaturated fatty acids as its constituent fatty acids. A highly polyunsaturated fatty acid is also called a polyunsaturated fatty acid, and is a generic term for fatty acids containing many double bonds. Specific examples thereof include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). A highly polyunsaturated fatty acids-containing oil and fat may be referred to as a PUFA oil.

[0022] The chocolate-like food product according to the present invention needs to contain a highly polyunsaturated fatty acids-containing oil and fat such that a total amount of DHA and EPA becomes 0.02 to 10% by weight. This amount is preferably 0.2 to 8% by weight, and is more preferably 1 to 6% by weight. Effects of a chocolate-like food product can be expected by incorporating an appropriate amount of a highly polyunsaturated fatty acids-containing oil and fat.

[0023] Various types of oils and fats containing highly polyunsaturated fatty acids can be used. Typical examples thereof include fish oils.

[0024] In addition, when using a highly polyunsaturated fatty acids-containing oil and fat, it is preferable to use a highly polyunsaturated fatty acids-containing oil and fat that has been subjected to any antioxidative treatment. For example, it is preferable to use a highly polyunsaturated fatty acids-containing oil and fat blended with an antioxidant oil and fat composition which contains 0.5 to 18% by weight of water and in which 1 to 38% by weight of an aqueous phase in which 2.5 to 65% by weight of a water-soluble antioxidant is contained and, furthermore, carbohydrates are added such that a total water-soluble solid content in the aqueous phase becomes 18 to 79% by weight is dispersed in the oil phase.

[0025] In the present invention, the chocolate-like food product needs to contain 0.01 to 1% by mass of a material having a chelate effect. This amount is more preferably 0.05 to 0.7% by mass, and is even more preferably 0.07 to 0.5% by mass. By incorporating an appropriate amount of a material having a chelate effect, it is possible to suppress changes in flavor over time in the chocolate-like food product containing a highly polyunsaturated fatty acids-containing oil and fat.

[0026] In the present invention, examples of materials having a chelate effect include citric acid, lactoferrin, rutin, gallic acid, and phytic acid. Among these, more preferable examples include citric acid, gallic acid, and phytic acid, and even more preferable examples include citric acid and phytic acid. By using a material having a desirable chelate effect, it is possible to suppress changes in flavor over time in the chocolate-like food product containing a highly polyunsaturated fatty acids-containing oil and fat.

[0027] In the chocolate-like food product according to the present invention, in addition to the above examples, various raw materials generally used in the production of chocolate-like food products can be appropriately used as long as the effects of the present invention are not affected. Hereinafter, examples will be described.

EXAMPLES

Examination 1

[0028] A chocolate for ice cream coating was prepared according to the formulation in Table 1. A preparation method followed a Method for preparing chocolate for ice cream coating.

[0029] The obtained sample was evaluated according to a Method for evaluating chocolate for ice cream coating.

[0030] The results are shown in Table 2.

TABLE-US-00001 TABLE 1 Formulation Comparative Exam- Exam- Exam- Exam- Exam- ple 1 ple 1 ple 2 ple 3 ple 4 Cocoa 20.0 20.0 20.0 20.0 20.0 Sugar 25.0 25.0 25.0 25.0 25.0 Vegetable 54.8 54.6 54.7 54.7 54.7 oils and fats Lecithin 0.1 0.1 0.1 0.1 0.1 Polyglycerol 0.1 0.1 0.1 0.1 0.1 ester Citric acid 0.2 Lactoferrin 0.1 Oxygenated 0.1 rutin Gallic acid 0.1 Total 100.0 100.0 100.0 100.0 100.0 (Units in the formulation are % by mass) [0031] As vegetable oils and fats, oils and fats obtained by mixing oils and fats containing EPA and DHA into Palm Ace 10 manufactured by FUJI OIL CO., LTD., which is super palm olein, such that a total amount of EPA and DHA in the chocolate for ice cream coating became 2.8% by mass, were used. [0032] As the oils and fats containing EPA and DHA, oils and fats obtained by additionally distributing an antioxidant oil and fat composition in which 19% by mass of an aqueous phase containing a total of 58% by mass of vitamin C, catechin, and sugar were finely dispersed in 81% by mass of an oil phase containing an oil-soluble emulsifying agent therein, were used.

Method for Preparing Chocolate for Ice Cream Coating

[0033] 1: According to the formulation table, raw materials other than lecithin and some of vegetable oils and fats were mixed.

[0034] 2: The mixture was microparticulated with a roll refiner.

[0035] 3: Kneading was performed while warming in a Conche.

[0036] 4: Lecithin, and vegetable oils and fats not added in 1 were added and mixed therewith.

Method for Evaluating Chocolate for Ice Cream Coating

[0037] 1. 1000 g of each of examination samples was put into a 1000 ml brown plastic bottle and covered.

[0038] 2. The bottle was stored at 40 C.

[0039] 3. On day 6, 14, and 21, flavor evaluation was performed. Evaluation was performed according to the following criteria by consultation between three skilled panelists.

[0040] 5 points: No fishy odor

[0041] 4 points: A slightly different flavor than chocolate.

[0042] 3 points: A flavor that can be recognized as a fishy odor.

[0043] 2 points: A strong fishy odor

[0044] 1 point: A stronger fishy odor

[0045] At the stage on day 7, chocolates having 4 points or higher were regarded as a pass.

TABLE-US-00002 TABLE 2 Results Comparative Exam- Exam- Exam- Exam- Exam- ple 1 ple 1 ple 2 ple 3 ple 4 On day 7 3 5 4 4 5 On day 14 2 3 2 3 3 On day 23 1 3 1 2 2

Examination 2

[0046] A tempered-type chocolate was prepared according to the formulation in Table 3. A preparation method followed a Method for preparing tempered-type chocolate.

[0047] The obtained sample was evaluated according to a Method for evaluating tempered-type chocolate.

[0048] The results are shown in Table 4.

TABLE-US-00003 TABLE 3 Formulation Comparative Exam- Exam- ple 2 ple 5 Cocoa 49.45 48.95 Sugar 35 35 Vegetable oils and fats 15 15 Lecithin 0.5 0.5 Phytic acid 0.5 Polyglycerol ester 0.05 0.05 Total 100 100 (Units in the formulation are % by mass) [0049] As vegetable oils and fats, oils and fats obtained by mixing oils and fats containing EPA and DHA into NEWSS7 manufactured by FUJI OIL CO., LTD., which is a tempered-type hard butter, such that a total amount of EPA and DHA in the chocolate became 0.4% by mass, were used. [0050] As the oils and fats containing EPA and DHA, oils and fats obtained by additionally distributing an antioxidant oil and fat composition in which 19% by mass of an aqueous phase containing a total of 58% by mass of vitamin C, catechin, and sugar were finely dispersed in 81% by mass of an oil phase containing an oil-soluble emulsifying agent therein, were used. [0051] As phytic acid, a product manufactured by TSUNO FOOD INDUSTRIAL CO., LTD. was used.

Method for Preparing Tempered-Type Chocolate

[0052] 1: According to the formulation table, raw materials other than lecithin, polyglycerol ester, and some of vegetable oils and fats were mixed.

[0053] 2: The mixture was microparticulated with a roll refiner.

[0054] 3: Kneading was performed while warming in a Conche.

[0055] 4: Lecithin, and vegetable oils and fats not added in 1 were added and mixed therewith.

Method for Evaluating Tempered-Type Chocolate

[0056] 1. Each of examination samples was subjected to a tempering operation, and then poured into a plate-like mold, cooled, and solidified. Thereby, an 80 g bar of chocolate was obtained as a sheet.

[0057] 2. The bottle was stored at 28 C.

[0058] 3. On day 7, 14, 28, 42, and 63, flavor evaluation was performed. Evaluation was performed according to the following criteria by consultation between three skilled panelists.

[0059] 5 points: No fishy odor

[0060] 4 points: A slightly different flavor than chocolate.

[0061] 3 points: A flavor that can be recognized as a fishy odor.

[0062] 2 points: A strong fishy odor

[0063] 1 point: A stronger fishy odor

[0064] At the stage after day 63, chocolates having 4 points or higher were regarded as a pass.

TABLE-US-00004 TABLE 4 Results Comparative Exam- Exam- ple 2 ple 5 On day 7 5 5 On day 14 5 5 On day 28 5 5 On day 42 5 5 On day 63 3 5

CONCLUSIONS

[0065] As shown in the results, the effect of suppressing a fishy odor derived from highly polyunsaturated fatty acids has been confirmed by using a material having a chelate effect. In particular, when citric acid or phytic acid was used, the effect thereof was significantly good.