TEXTURE-RETAINED FOOD

• Main Authors: SASAKO HIROSHI, NAKADA SAORI, MASUKO HITOMI, NAKANISHI MASATO, IWAHATA SHINICHI, SATOMI SHIGEKI, OKUMA HIROKO
• Format: Patent
• Language: English; Japanese
• Published: 08.04.2021
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a food containing a high moisture food material and a low moisture food material, effectively suppressed in transition of moisture from the high moisture food material to the low moisture food material, wherein the texture of the low moisture food material is retained therein.SOLUTION: A food contains a high moisture food material, a low moisture food material, and an oil-and-fat composition, wherein: the low moisture food material is dispersed in a continuous phase of the oil-and-fat composition; at least a part of the low moisture food material is separated from the high moisture food material by the oil-and-fat composition; and a viscosity of the oil-and-fat composition at 25°C and a shear rate of 10(1/s) is 100 mPa s to 20,000 mPa s, or gel strength of the oil-and-fat composition at 25°C is 800 N/m2 to 51,000 N/m2. The oil-and-fat composition comprises an oil and fat, a seasoning and/or a flavor.SELECTED DRAWING: None 【課題】高水分食品素材から低水分食品素材への水分の移行を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。【解決手段】高水分食品素材と、低水分食品素材と、油脂組成物とを含む食品であって、低水分食品素材が油脂組成物の連続相に分散しており、少なくとも一部の低水分食品素材が、油脂組成物によって高水分食品素材から隔てられおり、２５℃及びせん断速度１０（１／ｓ）における油脂組成物の粘度が１００ｍＰａ・ｓ〜２００００ｍＰａ・ｓであるか、又は油脂組成物の２５℃でのゲル強度が８００Ｎ／ｍ2〜５１０００Ｎ／ｍ2であり、油脂組成物が油脂と、調味料及び／又は香料とを含む、食品。【選択図】なし