CN117222324A - Frozen dessert containing cocoa composition - Google Patents
Frozen dessert containing cocoa composition Download PDFInfo
- Publication number
- CN117222324A CN117222324A CN202280031613.4A CN202280031613A CN117222324A CN 117222324 A CN117222324 A CN 117222324A CN 202280031613 A CN202280031613 A CN 202280031613A CN 117222324 A CN117222324 A CN 117222324A
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- cocoa
- frozen dessert
- composition
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Classifications
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- 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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
Provided is a frozen dessert having a good flavor wherein cocoa polyphenols are reinforced without deteriorating the suitability for production. A frozen dessert or a frozen dessert mix comprising a cocoa composition of any of the following (a) - (d): (a) A cocoa composition having a particle size distribution in the range of 10 [ mu ] m to 1.5mm and containing uncrushed cocoa cells; (b) A cocoa composition having a free oil content of 60 wt% or less relative to the oil content; (c) A cocoa composition having more than 30% of uncrushed cocoa cells in cocoa bean cells; (d) A cocoa composition having a breaking strength of 3kgf or less and containing uncrushed cocoa cells.
Description
Technical Field
The present invention relates to frozen desserts containing cocoa compositions.
Background
In the case of producing a food containing various polyphenols expected to be healthy in a sufficient amount, a large amount of a raw material having a high polyphenol content is usually blended. In this case, if the amount of the material is large, the target food may be undesirably affected, and various efforts have been made to prevent the undesirable effect.
For example, patent document 1 relates to an ice cream containing the following components (a) and (B); (A) The content ratio of the component (B) to the component (A)/(A) is 0.0001-0.18. Further, patent document 2 relates to an ice cream comprising the following components (a) and (B); (A) The content of the component (B) to the component (A) is 0.06 to 0.18 in terms of [ (B)/(A) ] and the solid content in the whole ice cream is 25 to 38% by weight, and the overrun (over) is 110 to 150%. In these documents, conventional ice creams containing green tea extracts cannot achieve both high overrun and shape retention, and the taste and cooling sensation of the ice cream become insufficient due to the taste derived from the green tea extracts of the raw materials, and in view of these physical properties, taste and cooling sensation, the following problems have been studied in the case where they are easily degraded after long-term storage: provided is an ice cream which has excellent shape retention at maximum overrun, has good taste and cooling sensation, and is stable without deterioration of the taste and cooling sensation after long-term storage. Further, the results of the study have described that the taste, refreshing feeling and shape retention of ice cream are significantly improved by adding non-polymer catechins having specific properties derived from green tea.
On the other hand, in frozen food production, if cocoa powder, cocoa mass, chocolate material, etc. are used in large amounts, the melting point of cocoa butter is high, and thus the frozen food mixture thickens in the production process. In particular, if the content of the fat component (cocoa powder component) derived from cocoa is high, thickening of the frozen food mixture becomes remarkable, fluidity thereof is lost, and manufacturing suitability is impaired. To solve this problem, the addition of specific components has been studied. For example, patent document 3 describes a low-consistency high-fat ice cream mix and a chocolate ice cream mix containing 0.5 to 2.0% by weight of sodium caseinate. Patent document 4 describes a chocolate frozen food containing a cocoa butter component, wherein the chocolate frozen food contains a glycerin fatty acid ester and a citric acid monoglyceride. Patent document 5 describes a frozen food product comprising cocoa butter and a phosphate, wherein the phosphate is a metaphosphate or a polyphosphate; patent document 6 describes a method for suppressing an increase in viscosity of a frozen food mixture, which is characterized in that whey protein is contained in the frozen food mixture. Patent document 7 describes a frozen food containing 8 wt% or more of a cocoa powder component and 0.1 to 4.5 wt% of a water-soluble dietary fiber and/or dextrin having a weight average molecular weight of 450 or more, wherein the water content of the frozen food is 50 wt% or more.
On the other hand, cocoa beans, which are a raw material of chocolate, are rich in polyphenols, and cocoa nuggets and cocoa powders are known as processed products of conventional cocoa beans, but several other products have been studied. For example, patent document 8 proposes a treatment method of cocoa chips, which is characterized by adding an appropriate amount of enzyme to cocoa chips, reacting with water at 30 to 60 ℃ and drying, and baking, as cocoa chips used as raw materials of chocolate and cocoa powder, and which can improve crispness, remove malodor of particles and shorten grinding time in chocolate production. The thus obtained pellet can be used for other confectioneries such as candy, toffee, cookie (cookie), cookie (bisuits) and the like in addition to chocolate, and the gist of forming a wide range of materials for producing pastry is clarified. Further, as a method for processing beans for preferred beverages such as cocoa beans and coffee beans into a new food which can be directly eaten, patent document 9 proposes a method for producing beans for flavoring preferred beverages, which is characterized in that beans for preferred beverages are immersed in water or a dilute aqueous salt solution and then taken out, then immersed in a flavoring liquid, taken out after the time period in which the flavoring liquid is absorbed by beans for preferred beverages is immersed, and then dried. In this method, the following gist is explained: the pretreatment of immersing in water or a salt-like dilute aqueous solution is performed before the seasoning is performed by immersing in the seasoning liquid, whereby the bitter taste of the beans for drink is suppressed, and a seasoned bean having a sweet and soft taste can be obtained, and the seasoned bean can be directly eaten. Further, as a method for obtaining cocoa beans having a reduced polyphenol oxidase activity and a high polyphenol content, patent document 10 proposes a method for treating unfermented, unbaked raw cocoa beans by a combination of steam-based steaming and drying steps. Here, regarding the cooked cocoa beans, description is made of: the total polyphenol content is in the range of 0 to 30g per 100g of cocoa beans, and the low molecular weight polyphenol content is in the range of 0 to 20g per 100g of cocoa beans. In addition, the following is explained: from the resulting cocoa beans, cocoa pulp, cocoa powder, or extract with a high polyphenol content can be produced, and products derived from such cocoa beans can be used for snack products, chocolate, cocoa-containing products.
Further, regarding raw fillings obtained by cooking red beans, kidney beans, peanuts and soybeans, grinding, applying a load and dehydrating, and bean paste fillings prepared by adding raw fillings to a sugar solution and refining, the presence of starch, the shape and texture characteristics of filling particles, and the like have been reported (non-patent document 1). In this report, kidney beans, peanuts, and soybeans, which are not usually used as raw materials for stuffing except red beans, are used as raw materials for stuffing, but the use of cocoa beans is not described. In general, cocoa beans are considered to have a higher starch content for stuffing, a lower starch content than any of red beans, kidney beans, peanuts, and soybeans, and a higher oil content. Therefore, cocoa beans are generally ground in a dried state after baking and processed in a manner having characteristic aroma and physical properties.
Prior art literature
Patent literature
Patent document 1: japanese patent application laid-open No. 2011-103878
Patent document 2: japanese patent application laid-open No. 2015-165814
Patent document 3: japanese patent laid-open No. 63-287446
Patent document 4: japanese patent laid-open No. 2003-052310
Patent document 5: japanese patent laid-open No. 2007-135405
Patent document 6: japanese patent application laid-open No. 2010-227075
Patent document 7: japanese patent application laid-open No. 2020-137426
Patent document 8: japanese patent laid-open No. 48-068777
Patent document 9: japanese patent laid-open No. 10-033119
Patent document 10: US8048469 publication
Patent document 11: WO 2021/066119 (PCT/JP 2020/037486) (published after the priority date of the present application)
Non-patent literature
Non-patent document 1: japanese society of household, vol.50, no.4, pp323-332,1999
Disclosure of Invention
Problems to be solved by the application
In the case of preparing a frozen dessert containing a large amount of cocoa polyphenols, it is usually prepared by blending conventional cocoa materials such as cocoa mass and cocoa powder as a high-polyphenol material. However, as described above, the frozen food mixture containing the cocoa butter is thickened in the manufacturing process, and therefore, it is necessary to add specific components to suppress thickening. In addition, in the case of using cocoa powder, the frozen food mixture has a high viscosity due to the high water absorption of the cocoa powder. To solve such a problem, a scheme of replacing the cocoa raw material with a raw material having new characteristics has not been studied so far.
Further, when a frozen food is taken in a normal amount, there is a problem that, when a large amount of cocoa material is blended so that a sufficient amount of polyphenol necessary for obtaining physiological functions can be taken, the preference of increasing bitterness is impaired.
Therefore, it is demanded to provide frozen desserts having good flavor in which cocoa polyphenols are reinforced without deteriorating the suitability for production.
The applicant has studied a food material using cocoa beans as a raw material, which has little oil exudation (patent document 11). The present invention provides the following.
[1] A frozen dessert or frozen dessert mixture comprising a cocoa composition of any of the following (a) - (d):
(a) A cocoa composition having a particle size distribution in the range of 10 [ mu ] m to 1.5mm and containing uncrushed cocoa cells;
(b) A cocoa composition having a free oil content of 60 wt% or less relative to the oil content;
(c) A cocoa composition having more than 30% of uncrushed cocoa cells in cocoa bean cells;
(d) A cocoa composition having a breaking strength of 3kgf or less and containing uncrushed cocoa cells.
[2] The frozen dessert or frozen dessert mixture according to 1, wherein the polyphenol content is 0.01% by weight or more.
[3] The frozen dessert or frozen dessert mixture according to 1 or 2, wherein the polyphenol content is 0.3% by weight or more.
[4] The frozen dessert or frozen dessert mixture according to any one of 1 to 3, wherein the procyanidine content is 0.03% by weight or more.
[5] The frozen dessert or frozen dessert mixture according to any one of 1 to 4, wherein the compounding amount of the cocoa composition in the raw material is 1 to 30%.
[6] The frozen dessert or frozen dessert mixture according to any one of claims 1 to 5, comprising at least one of dairy products and vegetable fats.
[7] The frozen dessert or frozen dessert mixture according to any one of claims 1 to 6, which is an ice cream type, for use in the manufacture of ice cream type.
ADVANTAGEOUS EFFECTS OF INVENTION
By blending a composition containing uncrushed cocoa cells in a mixture before freezing a frozen dessert, a frozen dessert having excellent suitability for production, high polyphenol content, and less bitterness can be obtained.
Drawings
FIG. 1 is a photomicrograph of each processed cocoa bean product of a) unfermented raw cocoa beans, b) cocoa beans after the heat treatment step, c) cocoa composition, d) cocoa mass
FIG. 2 is a confocal micrograph of each cocoa bean processed product a) dried cocoa beans (unfermented), b) cocoa composition, c) cocoa mass
FIG. 3 is a particle size distribution of a) cocoa composition produced using a 60 mesh screen, b) cocoa mass
Fig. 4 is a photograph of a) cocoa composition, b) left after a microtube weighing about 2g and centrifugation (16000 rpm, 10 minutes): cocoa block, right: commercially available milk chocolate
FIG. 5 shows the breaking strength measurement result A: unfermented dry cocoa beans, B: unfermented roasted cocoa beans, C: unfermented boiling (1 hour) dry cocoa beans, D: unfermented boiling (2 hours) dried cocoa beans
Detailed Description
The present invention relates to a frozen dessert or a frozen dessert mixture containing a cocoa composition of any one of the following (a) to (d).
(a) A cocoa composition having a particle size distribution in the range of 10 [ mu ] m to 1.5mm and containing uncrushed cocoa cells;
(b) A cocoa composition having a free oil content of 60 wt% or less relative to the oil content;
(c) Cocoa combinations with more than 30% of uncrushed cocoa cells in the cocoa bean cells;
(d) A cocoa composition having a breaking strength of 3kgf or less and containing uncrushed cocoa cells.
In the present invention, the amounts of the components and the raw materials contained in the food are expressed in terms of proportions (% or parts), and the amounts are based on weight (weight) unless otherwise specified.
< frozen dessert >)
In connection with the present invention, frozen desserts are meant to be: regardless of the fair competition regulations (official trade committee No. 10 at 4/9/55) concerning ice cream and ice center, and the same execution standard, a snack is produced by a refrigerating process (a process of cooling a raw material to below 0 ℃ while stirring the raw material, wherein water in the raw material becomes fine ice crystals, and air is mixed in the raw material), and the snack is circulated in a freezing temperature zone (-18 ℃ or less) and kept frozen for a consumer (including semi-frozen according to consumer preference).
Cocoa composition
(main feature)
The cocoa composition used in the freezing point is a material obtained by processing cocoa beans as a raw material, and has the following characteristics:
1) Contains uncrushed cocoa cells.
2) The particle size distribution is 10 mu m to 1.5mm.
Alternatively, the following features are provided.
3) The weight ratio of the free oil content to the oil content is 60% or less. In the present invention, the ratio or the ratio of the components contained in the composition or the like is referred to as weight unless otherwise specified.
Alternatively, the following features are provided.
4) The ratio of the number of uncrushed cells in the cocoa bean cells is 30% or more.
Alternatively, the following features are provided.
1) Contains uncrushed cocoa cells.
5) The breaking strength is 3kgf or less.
The cocoa composition does not contain whole raw cocoa beans. Examples of whole raw cocoa beans include natural cocoa beans themselves and fermented cocoa beans themselves. In addition, the cocoa composition is free of existing cocoa fragments. Cocoa fragments refer to: the cocoa beans from which the hulls are removed are those that have not been heated in the presence of moisture. However, cocoa nibs include those obtained by heat sterilization and/or baking processes commonly used in the manufacture of chocolate and cocoa. The cocoa fragments also include the fragments of the foregoing.
One of the characteristics of the cocoa composition is that heating is performed in the presence of moisture (wet heating). The presence or absence of moisture in the heat treatment of cocoa beans may have an effect on the composition of the treated cocoa beans. Examples of the wet heating include boiling, steaming, and microwave heating in the presence of moisture. When called wet heating, heating for sterilization or baking purposes is not included. The temperature and time for the wet heating are preferably such that the polyphenol oxidase contained therein is deactivated to some extent, and the conditions are preferably such that the fracture strength becomes constant.
The processed cocoa beans (wet-heated pulverized product) and the dried product thereof (wet-heated pulverized dried product) which are heated in the presence of moisture and pulverized so that the non-pulverized cells remain in a large amount, and the wet-heated processed product (wet-heated bean) and the dried product thereof (wet-heated dried bean) used for the thus pulverized cocoa beans, the pulverized product of the wet-heated dried bean (wet-heated dried pulverized product), the dried product of the cocoa beans (dried bean) and the wet-heated product thereof, and the pulverized product thereof can be used for the pulverized product to be directly or indirectly suitable for the implementation of the cocoa composition.
In addition, one of the features of the cocoa composition is that it has a specific particle size distribution, but when it is arranged from a small particle size together with the conventional processed cocoa beans, it is composed of cocoa mass, cocoa paste, cocoa composition, cocoa chips, and whole beans in this order. In the conventional cocoa mass, 98% or more of the particles in the particle size distribution are in the range of 0.5 to 100. Mu.m, and have a single peak in the range of 5 to 20. Mu.m. In addition, the particle size of the cocoa nibs also depends on the extent of coarse comminution, but is generally such that the particles are visually identifiable and do not substantially pass through a sieve having a 1mm pore size.
(raw cocoa beans)
The cocoa beans are seeds of cocoa (Theobroma cacao), and the variety and production place of the cocoa beans as the raw material of the cocoa composition are not particularly limited. Examples of cocoa varieties include the Laplace's terol (forastero) species, the Crollo (criollo) species, the Trinitario (Trinitario) species, derivatives thereof, and hybrids. Examples of the production place include gana, coldi, nigeria, brazil, venezuela, telnet and the common dobby.
The cocoa beans which are usually used as a raw material for chocolate are taken out from cocoa pods (cocoa fruits) together with pulp, fermented and dried, and the presence or absence or extent of processing is not particularly limited as long as the raw material cocoa beans used in the processed cocoa bean product of the present invention contain uncrushed cocoa bean cells. Examples of the processing of cocoa beans include fermentation, pulp removal, drying, baking (also sometimes referred to as roasting or roasting), and enzyme inactivation treatment.
From the viewpoint of obtaining a composition having a high polyphenol content, the raw material cocoa beans are preferably not subjected to a polyphenol reduction step. Polyphenols are reduced under fermentation conditions by the action of the enzymes being promoted and at high temperatures. Therefore, the raw material cocoa beans preferably used in the present invention are preferably not completely fermented, and in addition, are preferably not roasted. Complete fermentation means: fermenting the cocoa beans for more than 7 days after harvesting.
From the viewpoint of obtaining a fresh-colored composition, the raw cocoa beans are preferably fresh cocoa beans immediately after removal from the cocoa pod, fresh cocoa beans from which pulp is immediately removed. In addition, such fresh cocoa beans are preferably immediately subjected to a treatment for inactivating enzymes contained in the cocoa beans, such as polyphenol oxidase. This is because the polyphenol oxidase activity contained in the cocoa beans, if left, acts on the polyphenols of the cocoa beans, and changes to a dark brown color.
From the viewpoint of obtaining a composition having a low free fat content, the raw material cocoa beans are preferably whole beans. This is because cocoa cells are destroyed according to the degree of disruption, and the oils and fats contained in the cells are released.
(morphology and particle size distribution of cocoa composition)
Cocoa composition may refer to the crushed material of cocoa beans. The size of the composition obtained by crushing the cocoa beans as described below is not limited as long as the composition contains uncrushed cocoa cells. Cocoa cells are of various sizes, but have a minimum diameter of about 10 μm, and thus the cocoa composition can contain particles above about 10 μm. The aforementioned particles refer to: cocoa bean cells themselves, or aggregates of cocoa bean cells. The aforementioned cocoa cell aggregate further comprises: the cocoa cells remain in the form of adhered tissue without separation; and (3) separating and aggregating the cocoa bean cells. The particle size distribution of the cocoa composition is, for example, 10 μm to 1.5mm, preferably 10 μm to 1.2mm, more preferably 10 μm to 1mm.
The term "particle size distribution" in the present invention refers to the degree of distribution of particle sizes contained in the composition to be subjected to the present invention, unless otherwise specified. In addition, in the present invention, when the particle size distribution of the composition is within a specific range, it means that: the particle diameter of the particles of the composition, when measured by laser diffraction type particle size distribution, is within the specific range, and is 70% or more, preferably 80% or more, more preferably 90% or more, still more preferably 95% or more, and still more preferably 98% or more. The term% is here a value based on volume (relative particle quantity).
The particles contained in the cocoa composition have a median particle diameter of 200 to 400. Mu.m, preferably 240 to 380. Mu.m, more preferably 280 to 360. Mu.m, still more preferably 300 to 340. Mu.m. The mode particle diameter is 280 to 480. Mu.m, preferably 310 to 460. Mu.m, more preferably 350 to 430. Mu.m, still more preferably 370 to 410. Mu.m. The average diameter is 150-350 μm. The relative particle amount of the particles having a particle diameter of 0.2mm to 0.7mm in the cocoa composition is 5% or more. The measurement was based on a laser diffraction type particle size distribution measurement method.
The means for crushing is not particularly limited, and examples thereof include grinding by a mixer or the like and filtering by a sieve having a pore size of not smaller than the size of the cocoa cells.
The cocoa composition may be in the form of a paste or a dried product thereof. That is, the cocoa composition can be referred to as a ground product of heat-treated cocoa beans. In one embodiment of the cocoa composition, the cocoa composition is a material that is easily broken by heating means in the presence of moisture such as boiling, steaming, microwave heating, and the like. The polyphenol oxidase contained in the cocoa beans is deactivated by heat treatment. In addition, it is considered that: the heat-treated cocoa beans are in a state where the raw cocoa beans can be separated in cell units. The paste may contain a relatively large solid material, as in the case of a granular paste.
The pasty cocoa composition contains 15% or more, preferably 20% or more, more preferably 25% or more, and still more preferably 30% or more of water. The upper limit of the moisture content in the pasty cocoa composition is not particularly limited as long as it is pasty, and when the lower limit is any, for example, 70% or less, preferably 60% or less, more preferably 55% or less, and even more preferably 40% or less. The water content of the cocoa composition in the form of a dried product, and in the case of a powder form, is 5% or less, preferably 4% or less, more preferably 3.5% or less, and even more preferably 3% or less. The lower limit of the moisture contained in the powdery cocoa composition is not particularly limited, and when the upper limit is any, the moisture may be, for example, 0%, 0.1% or less, 0.5% or less, or 1% or less.
(containing uncrushed cocoa cells)
The cocoa composition contains uncrushed cocoa bean cells. Uncrushed means: the cell membrane was not broken. Whether or not the composition to be treated contains uncrushed cocoa cells can be determined as follows: by observation using a microscope or the like, it can be judged whether or not the presence of cells surrounded by the cell membrane can be confirmed. In addition, if the cocoa cells are uncrushed, lipids and proteins remain in the cells, and therefore, whether the uncrushed cocoa cells are contained can be determined as follows: proteins and lipids were stained separately and observed, and it was possible to judge whether the proteins and lipids were the same or not.
The proportion of uncrushed cocoa cells in the cocoa cells contained in the cocoa composition is preferably high from the viewpoint of not releasing free fat from cells or the like. The proportion of uncrushed cocoa cells relative to cocoa cells can be calculated as follows: the processed cocoa beans were observed under a microscope, and the number of whole cells and the number of uncrushed cocoa cells were calculated from the number of whole cells confirmed in the constant region. Specifically, the method is as follows.
(1) To 0.03g of the sample, 2ml of water was added and stirred, and then 0.5ml of a 0.01% methylene blue solution was added, followed by dropwise addition to a glass slide after stirring, mounting a glass cover slip, and observation under a microscope (magnification: 450 times).
(2) The area (A) and the number of broken cells (B) of the sample are determined from the observed image or the image obtained by photographing the image by using image analysis software as needed. The number of disrupted cells is obtained by visually selecting disrupted cells contained in the region and counting them.
(3) The unbroken cells were set to a circle of radius 10 μm, and the area (C) of one unbroken cell was calculated (10×10×3.14=314 μm 2 )。
(4) The total cell number (D) was calculated by dividing the area (A) of the region by the area (C) of one unbroken cell.
(5) The proportion (%) of uncrushed cells in the cocoa cells is calculated according to the following formula. In this case, the proportion of uncrushed cells in the cocoa cells of the sample can be obtained by calculating the values of the following formulae using 5 or more, preferably 10 or more, regions having the total cell number (D) in the range of 100 to 300 and averaging the obtained values.
Proportion of uncrushed cells in cocoa cells (%) = (D-B)/d×100
The ratio of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, still more preferably 60% or more, still more preferably 70% or more, still more preferably 80% or more, still more preferably 90% or more, and most preferably 100%.
The cell membrane of the uncrushed cocoa cells is not crushed, and therefore, the components such as the fat component and polyphenol are maintained in the cells. The cocoa mass, which is a general processed product of cocoa beans, is usually finely pulverized in the production process until it is about 20 μm or less. Thus, fat components, polyphenols, etc. are released from the crushed cocoa bean cells and are present in the cocoa mass. On the other hand, in the cocoa composition, cocoa bean cells whose cell membranes are not broken are encapsulated with oil and fat components derived from cocoa beans and polyphenols, and therefore, these components have a characteristic of being less likely to exude.
(free fat content)
The free oil content of the cocoa composition relative to the oil content is low. In the chocolate field, free fat refers to fat that is present in the material in a Free state. Free oil affects the fluidity, viscosity, etc. of chocolate. In addition, it is believed that oil is prone to exudation from materials that contain a significant amount of free grease.
In the present invention, when the content of free oil relative to oil (also simply referred to as "free oil content" in some cases), the content is measured and calculated by the following method unless otherwise specified. Namely, it means: the proportion (weight basis) of free oil and fat in the oil and fat contained in the composition to be treated.
Free oil content determination
(1) Put about 5g (a) of sample in a 50ml precipitation tube
(2) 25ml of n-hexane was added
(3) Shaking 130 times/min×3 min at amplitude 4cm
(4) Centrifugal separation at 3000rpm, 4℃for 10 min
(5) Measurement of weight of 100ml Erlenmeyer flask (b)
(6) Transferring the supernatant of the above (4) onto a filter paper, filtering, and recovering the filtrate in a 100ml Erlenmeyer flask
(7) Nitrogen is blown to evaporate the n-hexane
(8) In a vacuum constant temperature dryer, maintaining at 98deg.C under reduced pressure for 4 hr to evaporate n-hexane
(9) After air-cooling in the desiccator, the weight (c) of the Erlenmeyer flask was measured
< x > free oil content in composition (free oil content relative to sample weight) (%) = (c-b)/a×100
< y > free oil content (%) = < x >/a of oil×100
< z > free fat content (%) = < x >/(moisture in a-a) ×100 with respect to solid content
The free oil content of the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, still more preferably 30% or less, still more preferably 28% or less, still more preferably 20% or less, still more preferably 16% or less, still more preferably 10% or less. The free fat content of the cocoa composition relative to the oil is preferably 30% or less, from the viewpoint of particularly low exudation of the oil and excellent compatibility with aqueous foods.
The free fat content of the cocoa composition is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, still more preferably 20% or less, still more preferably 16% or less, still more preferably 14% or less, still more preferably 8% or less, still more preferably 5% or less, relative to the solid content. The free fat content of the cocoa composition relative to the solid content is preferably 16% or less, since the exudation of the oil is particularly small and the compatibility with aqueous foods is excellent.
The free fat content in the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, further preferably 15% or less, further preferably 14% or less, further preferably 10% or less, further preferably 8% or less, further preferably 5% or less. The content of free fat in the cocoa composition is preferably 10% or less, since the exudation of oil is particularly small and the compatibility with aqueous foods is excellent.
In general, the content of free oil in unprocessed cocoa beans is low, but in conventional processed cocoa beans, cells are broken by the processing step, and therefore, the content of free oil is high. On the other hand, since cocoa bean cells in which the cell membrane of the cocoa composition is not broken contain cocoa bean-derived fat and oil, the cocoa bean-derived fat and oil are contained in high concentrations, but the cocoa composition has remarkable characteristics that have not been found in conventional processed cocoa beans, such as low free fat and oil content.
(polyphenol content)
The cocoa composition has a high polyphenol content. In addition, the cocoa composition has a high procyanidin content. This is because polyphenol oxidase contained in cocoa beans is deactivated by heat treatment.
The lower limit of the polyphenol content of the cocoa composition is, for example, 1.0% or more, more specifically 1.5% or more, more specifically 1.8% or more, preferably 2.0% or more, more preferably 2.4% or more, more preferably 2.8% or more, more preferably 3.2% or more, more preferably 3.6% or more, more preferably 3.8% or more, and more preferably 4.0% or more, relative to the solid content. Even when the upper limit of the polyphenol content in the cocoa composition is arbitrary, the upper limit is, for example, 10% or less, preferably 8% or less, more preferably 7.6% or less, still more preferably 7.2% or less, still more preferably 6.8% or less, still more preferably 6.4% or less, relative to the solid content.
In the present invention, the polyphenol content refers to a value calculated by measuring Folin-Ciocalteu method and converting it into (-) -epicatechin, unless otherwise specified. The method for measuring polyphenols based on the Fu Lin Fen method can refer to the national chocolate industry fair transaction Association "reference for labeling reference" annex "cocoa polyphenols related to chocolate-based cocoa polyphenols" measuring method ". The polyphenol contained in the cocoa composition is derived from cocoa beans, and is therefore sometimes referred to as cocoa polyphenol. The polyphenol content of the cocoa composition is a value measured as the total amount of various polyphenol compounds, and thus may be referred to as the total polyphenol content, the total polyphenol amount, or the like.
The cocoa composition preferably contains a substantial amount of procyanidins in the polyphenols. The lower limit of the procyanidin content of the cocoa composition is, for example, 0.2% or more, preferably 0.3% or more, more preferably 0.5% or more, still more preferably 0.7% or more, still more preferably 1.1% or more, still more preferably 1.3% or more, still more preferably 1.5% or more, still more preferably 1.7% or more, relative to the solid content. When the upper limit and the lower limit of the procyanidin content in the cocoa composition are arbitrary, the procyanidin content is, for example, 5% or less, preferably 4% or less, more preferably 3.5% or less, still more preferably 3.0% or less, still more preferably 2.7% or less, still more preferably 2.2% or less, relative to the solid content.
In the present invention, the procyanidin content refers to values obtained by measuring catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamomea 2 by HPLC, unless otherwise specified.
(breaking Strength)
The cocoa composition is softened by heat treatment in the presence of moisture so that the breaking strength becomes a constant value in a range as described later. The breaking strength of the cocoa composition is, for example, 3kgf or less, preferably 2.87kgf or less, more preferably 2.49kgf or less, further preferably 2.46kgf or less, further preferably 2.28kgf or less. When the lower limit value is any, the upper limit value may be set to 0.5kgf or more, preferably 1.0kgf or more, more preferably 1.42kgf or more, and even more preferably 1.69kgf or more.
In the present invention, the fracture strength was measured as follows, except for the cases described specifically.
The sample dried at 100℃for 4 hours or more under reduced pressure was measured by a rheometer with a plunger having a cylindrical shape with a diameter of 3mm at a penetration depth of 4.0mm and a penetration speed of 2 cm/min. The temperature of the sample was set at 22 to 24 ℃. When the obtained measurement value fluctuates, the measurement is performed on an appropriate number of samples. The appropriate number of samples can be determined as appropriate by the person skilled in the art, but for example 50 samples can be taken from a composition and the average of the 50 measured values taken as the breaking strength of the composition.
(other raw materials)
The cocoa composition may also contain additives as food allows. Examples of such additives are sweeteners, antioxidants, fragrances, acidulants, excipients, surfactants, binders, disintegrants, lubricants, co-solvents, suspending agents, coating agents, colorants, preserving agents, buffers, pH adjusters, emulsifiers, stabilizers, and the like.
(Process for producing cocoa composition)
The cocoa composition can be manufactured by a manufacturing method comprising the following steps:
a step of heating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans;
A step of crushing the obtained heat-treated cocoa beans.
In addition, the present invention provides: the method for producing a composition having a low free fat content, which comprises the following steps:
a step of heating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans; or,
the step of processing the raw cocoa beans so that separation from the cell units becomes easy.
The means for heat treatment in the method for producing the cocoa composition is not particularly limited as long as it is a heating means in the presence of moisture and is capable of facilitating the subsequent crushing step, and the raw cocoa beans are preferably processed so that polyphenol oxidase contained in the cocoa beans is deactivated. Examples of the heating means include boiling (also referred to as "boiling" or "boiling"), steaming, and microwave heating.
The temperature and time for the heat treatment are preferably such that the polyphenol oxidase is deactivated to some extent and the breaking strength of the raw material cocoa beans is set to the above-mentioned values. Examples of such conditions are as follows: the heating is performed at 80℃or higher, preferably 90℃or higher, more preferably 10 minutes or higher, preferably 20 minutes or higher, more preferably 30 minutes or higher in boiling water.
Since the heat treatment in the presence of moisture uses water as a heat medium, the thermal conductivity is high. It is also considered that the cell walls of the cocoa beans and/or the bonds between the cell walls can be softened by appropriately heating the cocoa beans at a suitable temperature and for a suitable time.
The means for disrupting in the method for producing a cocoa composition is not particularly limited as long as a composition containing uncrushed cocoa cells can be obtained. The size of the crushed materials is not limited. The smallest particle size is the size of the cocoa cells, for example, about 20 μm in diameter.
The means for crushing is not particularly limited, and examples thereof include grinding (grind) by a mixer or the like and filtering (mesh) by a sieve having a pore size of not less than the cell size of the cocoa beans. Examples of the apparatus for filtration include stainless steel 32 mesh and 60 mesh sieves. Examples of the device for grinding include a stirrer commonly used in the production of stuffing.
< compounding amount of cocoa composition >
The frozen dessert may be compounded with the cocoa composition as a raw material within a range that does not impair the effect of the present invention, but the compounding amount of the cocoa composition in the raw material is preferably 1 to 30%, more preferably 3 to 25%, still more preferably 5 to 23%. When the compounding amount of the cocoa composition is less than this range, it is difficult to say that a sufficient amount of polyphenol necessary for obtaining physiological functions can be ingested when the food is ingested in a usual amount. In addition, when the content exceeds this range, the blending ratio of the other raw materials relatively decreases, and thus softening of the tissue due to a decrease in freezing point and poor taste due to a decrease in ice are caused, and it is difficult to obtain a good frozen dessert.
Feature of frozen dessert comprising cocoa composition
The frozen dessert comprising a cocoa composition provided by the present invention is rich in cocoa polyphenols, but contains cocoa polyphenols as a cocoa composition comprising uncrushed cocoa bean cells, and thus has an advantage of less susceptibility to bitterness and astringency.
< cocoa polyphenol content >)
The polyphenol content and procyanidin content in the compounded raw material can be measured by the methods described in the foregoing or the items of examples. The polyphenol content and procyanidin content in the frozen dessert mixture can be calculated by summing up the contents in the blended raw materials, respectively. Since the method for measuring the content of polyphenol (Fu Lin Fenfa) is a method for quantifying OH groups, there is a concern that components other than polyphenol may be measured depending on food. In such a case, the polyphenol content based on the blending of the target material can be appropriately measured by subtracting the food which does not contain the target material from the control.
The polyphenol content and procyanidin content in the frozen confection means, unless otherwise specified, the content measured on a sample obtained by performing pretreatment simulating digestion in a human body with respect to a frozen dessert to be evaluated, and a suitable control may be provided as needed in the measurement. More specifically, the pretreatment simulating digestion in the human body was performed on the target frozen dessert, the polyphenol content and the procyanidin content (measurement value a) were measured by the method described in the foregoing or in the items of the examples, and the polyphenol content or procyanidin content in the frozen confection was measured (measurement value B) in the same manner as the frozen dessert to be measured, except that the control frozen dessert subjected to the same pretreatment (the formula was adjusted so that the solid content ratio and the sweetness were the same as those of the target frozen dessert, and the raw material containing polyphenol was not blended), and the value obtained by subtracting the measurement value B from the measurement value a was used as the polyphenol content or procyanidin content in the frozen confection. Pretreatment simulating digestion in the human body means: the subject frozen dessert is treated with artificial gastric juice and artificial intestinal juice. The method is not limited to the cocoa composition, and the cocoa material is easily bound to protein, and in the bound state, it is difficult to measure the polyphenol content and the procyanidin content, and therefore, pretreatment is preferably performed. The polyphenol content measured by the pretreatment is not a theoretical value calculated from the amount contained in the raw material, but can be said to be the content of polyphenol and procyanidin obtained after the treatment simulating digestion in the human body.
In the freezing point, the cocoa polyphenol is contained in an amount of at least 0.01% or more, preferably 0.05% or more, more preferably 0.2% or more, still more preferably 0.3% or more, based on the polyphenol content. The upper limit of the content of cocoa polyphenols in the frozen confection may be adjusted according to the flavor of the frozen confection, and may be set to, for example, 10% or less, preferably 3% or less, more preferably 2% or less, and even more preferably 0.5% or less, based on the polyphenol content.
At least 0.001% or more, preferably 0.005% or more, more preferably 0.02% or more, and still more preferably 0.03% or more of procyanidins are contained in the frozen spot. The upper limit of the content of procyanidins in the frozen point may be adjusted according to the flavor of the frozen dessert, and may be, for example, 1% or less, preferably 0.3% or less, more preferably 0.2% or less, and still more preferably 0.1% or less.
< form of frozen dessert, raw Material >)
The form of the frozen dessert of the present invention may be suitably used. Examples of frozen desserts include ice creams, ice desserts, soft ice creams, and ice cream. Ice cream refers to: the milk solid content is 15.0% or more and the milk fat content is 8.0% or more in weight percentage.
Preferred examples of frozen desserts are ice creams and ice desserts, and particularly preferred examples are ice creams. Ice cream class refers to: ice cream, milk ice cream, or cheese ice cream. Milk ice cream refers to: the milk solid content is 10.0% or more and the milk fat content is 3.0% or more in weight percentage. Among them, those belonging to ice cream are excluded. Cheese ice cream refers to: the solid content of the ice cream is 3.0% or more by weight percentage. Among them, those belonging to the group of ice cream and milk ice cream are excluded. Ice confection means: the frozen food is obtained by freezing a sugar solution or a liquid obtained by mixing other foods with the sugar solution or by pulverizing food ice, and by directly supplying the frozen food to a consumer after mixing the sugar solution or other foods with the frozen food and re-freezing the frozen food, in accordance with the standard standards of foods, additives and the like (No. 370 of the Ministry of thick living of Sho 34). Among them, those belonging to the ice cream class are excluded.
The frozen dessert can be processed into various shapes as long as the effects of the invention are not impaired. Examples of the shape include: cup-shaped, rod-shaped, cone-shaped, sandwich-shaped sandwiched by bean-stuffed glutinous rice cake, biscuit, bulk-shaped used in business commodity, etc. The processing may be as follows: mixing nuts, chocolate, fruits, etc., marbleizing with ice cream without cocoa composition, etc.
The frozen dessert may contain dairy products, saccharides, oils and fats as a raw material in addition to the cocoa composition. Further, the food materials may be selected from nuts, fruits, tomato purees, chocolate chips, chocolate paste, caramel paste, cheese, tea leaves, beans, and the like.
The frozen dessert may further contain additives, active ingredients, and nutritional ingredients as food products would allow. Examples of the food allowable additive include a sweetener, a coloring material, a flavor, a preservative, an acidulant, a thickener, a stabilizer, and the like.
Method for producing frozen dessert
The method for producing a frozen dessert of the present invention is not particularly limited as long as the effect of the invention is not impaired, and the frozen dessert is produced, for example, by mixing and refrigerating a part of raw materials. Refrigeration refers to: and cooling the raw material to a temperature lower than 0 ℃ while stirring the raw material, wherein water in the raw material becomes fine ice crystals and air is mixed into the raw material. The refrigerating means is not particularly limited as long as the effect of the invention is not impaired, and a known mixing device can be used.
The raw materials mixed in the mixing process are dairy products, saccharides, stabilizers, emulsifiers, water and the like. If necessary, the mixture may be heated to 30 to 70℃and dissolved. The mixture of the raw materials in this manner is referred to as a mixture. For the mixture, filtration may also be carried out in order to remove dissolved residues. The mixture may be homogenized. The mixture may additionally be sterilized. Sterilization may be performed by heating. The heat sterilization is preferably performed by heating at 68℃for 30 minutes or by a method having a sterilization effect equal to or higher than that of the above. After heat sterilization, the mixture may be cooled by appropriate means. The mixture may also be cured (matured). Curing means: the mixture is stored in a tank for a constant period of time, and in this step, the viscosity of the mixture is generally increased and the shape retention is improved.
The cocoa composition is in the mixture prior to mixing and refrigeration. In the case of the homogenization process, the cocoa composition is preferably mixed in the mixture after the homogenization process. This is to maintain the unbroken cocoa cells.
In the present invention, since cocoa polyphenols are used in the form of a cocoa composition containing uncrushed cocoa cells, free fat derived from cocoa fat is small, thickening in the cold storage step of the mixture is suppressed, and water absorption of the cocoa composition is low, and thickening due to water absorption is suppressed.
< others >
In the frozen spot, the substance containing the processed cocoa beans, the substance containing a large amount of the processed cocoa beans, the substance containing polyphenols, the substance containing a large amount of the processed cocoa beans, and the expected effect due to the polyphenols may be indicated, and the substance recommending intake of the food to a specific subject may be indicated. The labeling may be performed directly or indirectly, examples of which are recorded on the article itself, the package, the container, the label, the logo, and other tangible objects, examples of which include advertising campaigns performed by sites or means of websites, shops, brochures, exhibitions, books, newspapers, magazines, televisions, radios, mail, emails, audio, and the like.
The present invention will be further specifically described with reference to examples.
Examples
Preparation of compositions containing uncrushed cocoa cells (cocoa compositions)
The pulp of the cocoa beans with pulp removed from the cocoa pod was removed and dried, and the obtained cocoa beans were used as raw materials to prepare a composition (powder) containing uncrushed cocoa cells in the following manner.
Softening process (heating process)
(1) Water 5 times the weight of the cocoa beans was placed in the pan to boil.
(2) The raw material cocoa beans were added to the above (1), and the mixture was boiled for 1 hour.
(3) Pouring cocoa beans into a shallow basket and draining.
Shell stripping toolSequence of steps
The shells were peeled from the beans by hand. .
Crushing step (sieving step)
Sieving was performed with a sieve (32 Me).
Powdering process
(1) The crushed material obtained in the crushing step was dried in a reduced pressure dryer (drying conditions 98 ℃ C., 2 hours) to prepare a powdery cocoa bean crushed material having a moisture content of 3% or less.
(2) The aforementioned powdered cocoa bean fragments were powdered again by passing through a 32Me sieve.
Compositions containing uncrushed cocoa cells are used in the examples below.
< determination of cocoa polyphenol content >
The polyphenol content in the compounded raw material was measured according to the following "measurement method of polyphenol content". The procyanidin content in the compounded raw material was measured according to the following "method for measuring procyanidin content".
In addition, the polyphenol content in the freezing point was determined as follows: the sample after the pretreatment described below was measured according to the following "measurement method of polyphenol content" to obtain a measurement value a, and a control frozen dessert produced in the same manner as the frozen dessert to be measured except that the formulation was adjusted so that the solid content ratio and the sweetness were equal to those of the frozen dessert to be measured, but the polyphenol-containing raw material was not blended, was measured in the same manner as the frozen dessert to be measured to obtain a measurement value B, which was obtained according to the following formula.
Polyphenol content in frozen spots (mg/g) =measurement value a (mg/g) -measurement value B (mg/g)
The procyanidin content in the freezing point was determined as follows: after the following pretreatment, the obtained sample was measured according to the following "method for measuring procyanidine content" to obtain a measurement value a, and a control frozen dessert produced by replacing the polyphenol-containing material with wheat flour was similarly measured to obtain a measurement value B, which was obtained according to the following formula.
Procyanidine content in frozen spots (mg/g) =measurement a (mg/g) -measurement B (mg/g)
Pretreatment of
(1) A sample (1 g) and 1ml of warm water (37 to 40 ℃ C.) were placed in a precipitation tube, and mixed by vortexing for 2 minutes.
15ml of artificial gastric juice (prepared by mixing 107mg of pepsin (FUJIFILM Wako Chemicals Corporation) with 100ml of pH1.2 (FUJIFILM Wako Chemicals Corporation) in disintegration test) heated to 37℃in advance was added, and the mixture was shaken at 37℃for 60 minutes at 100 rpm.
(2) 2N NaHCO is put into 3 2ml was neutralized.
(3) 20ml of artificial intestinal juice (prepared by mixing 0.5g of bread creatine (FUJIFILM Wako Chemicals Corporation) with 100ml of disintegration test liquid 2, pH6.8 (FUJIFILM Wako Chemicals Corporation)) heated to 37℃in advance was added, and the mixture was shaken at 37℃for 120 minutes at 100 rpm.
(4) After heating at 95℃for 10 minutes, the enzyme was deactivated by cooling in ice.
(5) 2ml of the sample was taken out, and 0.2ml of 2N citric acid was added thereto, and the sample was acidified to obtain an analysis sample.
Method for measuring polyphenol content
The polyphenol content was measured by the Fu Lin Fen method and calculated as the converted amount of (-) -epicatechin. Specifically, the measurement and calculation were performed according to the method described in "the standard" accessory "cocoa polyphenol measurement method" of the national chocolate industry fair transaction society "reference to the labeling of cocoa polyphenols of chocolate type".
Method for measuring content of procyanidine
Measured by HPLC. In detail, the column used was Deverosil-ODS-HG5 (4.6 mm. Times.250 mm), Manufactured by nodulizer chemical Co., ltd.). The eluent consists of solution A and solution B, wherein the solution A uses 0.1% trifluoroacetic acid aqueous solution, and the solution B uses 0.1% trifluoroacetic acid/acetonitrile solution. The flow rate of the eluent passing through the column was 0.8 ml/minThe gradient conditions were set as: the proportion of the liquid B in the whole eluent was 10% at the beginning time point, 10% after 5 minutes, 25% after 35 minutes, 100% after 40 minutes and 100% after 45 minutes. The sample injection amount was 10. Mu.L, and each component was quantified in epicatechin equivalent using epicatechin as a standard.
The components are as follows: catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamomum japonicum tannin A2
Preparation of frozen dessert compounded with composition containing uncrushed cocoa cells (cocoa composition)
1. Comparison of frozen desserts produced by matching the blending ratio of polyphenol-containing raw materials
(formulation)
The following formulations in the table produce frozen desserts (cheese ice cream).
[ Table 1-1]
Formulation of
| Raw materials | Compounding ratio (%) |
| Water and its preparation method | 52.25 |
| Raw material containing polyphenol | 20.00 |
| Defatted concentrated milk | 12.50 |
| Granulated sugar | 10.00 |
| Vegetable fat | 5.00 |
| Emulsifying agent | 0.15 |
| Stabilizing agent | 0.10 |
| Totals to | 100.0 |
Polyphenol-containing raw materials used in each test zone
A (example): powdered composition containing uncrushed cocoa bean cells (polyphenol content 35mg/g, procyanidin content 3.6 mg/g)
B (comparative): cocoa powder (oil content 22%, no alkalinity, polyphenol content 45mg/g, procyanidin content 3.7 mg/g)
C (comparative): cocoa extract powder (produced according to the method of patent 6268333, polyphenol content 169mg/g, procyanidin content 89 mg/g)
Further, a frozen dessert serving as a control was produced so that the solid content ratio and the sweetness were adjusted to the same extent as those in the above test area.
[ tables 1-2]
Control formulation
| Raw materials | Compounding ratio (%) |
| Water and its preparation method | 40.7 |
| Syrup | 30.0 |
| Defatted concentrated milk | 20.0 |
| Vegetable fat | 9.0 |
| Emulsifying agent | 0.2 |
| Stabilizing agent | 0.1 |
| Totals to | 100.0 |
(preparation method)
(1) Stirring water, dairy product, and vegetable oil while heating.
(2) After the temperature reaches 40-50 ℃, adding granulated sugar or syrup and additives (emulsifying agent and stabilizing agent).
(3) Hold at 75 ℃ for 10 minutes.
(4) After the completion of heating, the water content of the evaporated component was replenished and homogenized by shearing force.
(5) The homogenized ice cream mix is added with polyphenol containing raw materials and mixed, and then cooled.
(6) The ice cream was refrigerated by using an ice cream machine manufactured by CARPIGIANI.
(evaluation)
Workability evaluation
The ease of work when thrown into an Italian ice cream machine was evaluated by a professional evaluator 2 in comparison with a control (not compounded with cocoa raw material).
O: there is no problem in workability in order to have a viscosity equivalent to that of an ice cream mixture not compounded with a cocoa material.
(the viscosity of the ice cream mixture before refrigeration is less than 1000 mPa/s)
Delta: if compared with an ice cream mix without cocoa raw materials, the fluidity is slightly inferior, but in a range where the work can be performed without problems.
(the viscosity of the ice cream mixture before refrigeration is above 1000mPa/s and below 2000 mPa/s)
X: if compared with an ice cream mix without cocoa ingredients, there is no flowability and very poor workability.
(the viscosity of the ice cream mixture before refrigeration is 3000mPa/s or more)
Viscosity measurement
200g of ice cream mixture was taken, and after adjusting the temperature to 5 ℃, the viscosity was measured. The viscosity was measured under the following conditions.
A viscometer: TVB-10 type viscometer
A rotor: m3 (test area A, C, control), M4 (test area B)
Rotational speed: 60rpm
Measuring the constant temperature: 6 DEG C
The viscosity of the control was 28mPa/s.
Sensory evaluation of bitterness
Bitter taste was evaluated compared to control (uncompounded cocoa material).
And (3) the following materials: is bitter as in frozen desserts without cocoa ingredients.
And (2) the following steps: the frozen dessert not blended with the cocoa material is slightly bitter, but is a range where there is no problem.
Delta: the frozen dessert not blended with the cocoa material is bitter, but has a quality in an allowable range.
X: if compared with a frozen dessert not compounded with a cocoa material, the frozen dessert is significantly bitter, and exceeds the allowable range, the frozen dessert feels uncomfortable.
Sensory evaluation of astringency
Astringency was evaluated compared to control (no cocoa material compounded).
And (3) the following materials: is astringent taste similar to frozen dessert not containing cocoa material.
And (2) the following steps: the frozen dessert not blended with the cocoa material is slightly astringent, but has no problem.
Delta: when compared with a frozen dessert not containing a cocoa material, the frozen dessert has an astringent taste, but has a quality in an allowable range.
X: when the amount of the ingredient is greater than the allowable range, the ingredient is significantly astringent, and the ingredient is perceived as a sense of incongruity in the frozen dessert.
Sensory evaluation of sour taste
Sour taste was evaluated compared to control (uncompounded cocoa starting material).
And (3) the following materials: is sour as same as frozen desserts without cocoa material.
And (2) the following steps: the frozen dessert was slightly sour when compared with the frozen dessert not compounded with the cocoa material, but was in a range where there was no problem.
Delta: the frozen dessert was sour when compared with the frozen dessert without the cocoa material, but was of an allowable range of quality.
X: if the sour taste is significantly stronger than that of a frozen dessert not compounded with a cocoa material, the sour taste exceeds the allowable range, and the frozen dessert feels uncomfortable.
In any item, if excellent, poor or delta is said to solve the problem.
(results)
The results are shown in the following table.
TABLE 2
Test area a: has a color tone of cocoa which is considered natural.
Test area B: is what is considered natural cocoa hues, but has a somewhat darker hue.
Test area C: has a red hue. The surface is provided with water, which is the dew-like fruit.
According to the above results, by compounding cocoa polyphenol as a composition containing uncrushed cocoa cells, a frozen dessert having a high cocoa polyphenol content (0.44% or more in terms of polyphenol content obtained after treatment simulating digestion in a human body), less bitterness, and good flavor can be obtained. In addition, there was no significant deterioration in fluidity, and there was no problem in workability.
The frozen dessert (test area B) of cocoa polyphenols was reinforced by compounding cocoa powder, which was used conventionally as a cocoa raw material, without fluidity of the ice cream mixture before freezing, and therefore, workability was very poor. Regarding frozen desserts (test area C) produced by mixing cocoa powder of frozen desserts with cocoa extract powder instead of cocoa powder, there was no problem regarding workability at the time of production, but the flavor was poor in any of bitterness, astringency and sourness. Since the cocoa extract powder used in test area C was an extract, the flavor-generating component was not covered with cells or the like, and it was considered that the test area a was excellent even if the compounding amount was small and bitterness, astringency and sourness were strongly felt.
2. Production example of frozen dessert with high-mixing of polyphenol-containing raw material
(formulation)
[ Table 3-1]
| Raw materials | Compounding ratio (%) |
| Water and its preparation method | 49.75 |
| Defatted concentrated milk | 20.00 |
| Raw material containing polyphenol | 10.00 |
| Granulated sugar | 10.00 |
| Vegetable fat | 10.00 |
| Emulsifying agent | 0.15 |
| Stabilizing agent | 0.10 |
| Totals to | 100.00 |
| Polyphenol content (mg/g) | 3.25 |
| Procyanidin content (mg/g) | 0.37 |
As the polyphenol-containing raw material, a powdery composition containing uncrushed cocoa cells (polyphenol content 35mg/g, procyanidin content 3.6 mg/g) was used.
(preparation method)
The preparation is carried out according to the preparation method.
(evaluation)
The flavors (bitterness, astringency, sourness) were evaluated by 2 experts according to the foregoing criteria.
(determination of cocoa polyphenol content)
According to the above description of < measurement of cocoa polyphenol content >, the polyphenol content and procyanidin content in the compounded raw material, and the polyphenol content and procyanidin content in the freezing point were measured. In this measurement, pretreatment simulating digestion in the human body was not performed.
(results)
The results are shown in the following table.
[ Table 3-2]
| Bitter taste | Astringency of the tea | Sour taste |
| ○ | ○ | ◎ |
< preparation and analysis of composition containing uncrushed cocoa cells (cocoa composition)
The following is prepared/manufactured.
(cocoa bean material A)
Cocoa beans with pulp removed from the cocoa pod were used as raw material a for the following.
(cocoa bean material B)
The pulp of the cocoa beans with pulp removed from the cocoa pods was removed and dried, and the obtained product was used as raw material B in the following.
Comparative example
The conventional fermentation, drying, baking, and grinding steps are performed to prepare a cocoa mass as a conventional processed cocoa bean product. The cocoa mass was treated with a conventional hydraulic press to prepare a cocoa powder having 12% oil content or 22% oil content.
(cocoa composition)
The cocoa processed product A1 (using raw material a, 32 mesh sieve based), A2 (using raw material a, 32 mesh sieve based) B1 (using raw material B, 32 mesh sieve based) B2 (using raw material B, 32 mesh sieve based) and a crushing process (sieving process) were obtained from raw material a or B through a heat treatment process, a shell peeling process, and a crushing process.
The steps are performed as follows.
(heating treatment step)
(1) Water 5 times the weight of the raw cocoa beans was placed in the pan and boiled.
(2) In (1), the raw material cocoa beans are put in, and the raw material A is boiled for 30 minutes and the raw material B is boiled for 1 hour.
(3) Pouring cocoa beans into a shallow basket, and draining.
The amount of water at boiling was 5 times or 20 times, and the residual polyphenol ratio was not different, and it was found that the boiling time had an influence on the residual polyphenol ratio.
(Shell peeling step)
The shells were peeled from the beans by hand.
(crushing step (sieving step))
(1) Sieving with a sieve (32 mesh, pore size 500 μm).
(2) If necessary, (1) was further sieved with a sieve (60 mesh, pore size: 250 μm).
(determination of polyphenol content)
The polyphenol content was measured by the method of Fu Lin Fen described above.
When the raw material a is used, the total polyphenol content of raw beans taken out from cocoa pods is calculated as 100%. In the case of using the material B, the pulp of the cocoa beans with pulp removed from the cocoa pod was removed and dried, and the total amount of polyphenols in the obtained cocoa beans was calculated as 100%.
(measurement of procyanidins)
Procyanidins were quantified by HPLC as described above.
When raw material a is used for the procyanidine residue, the procyanidine content of raw beans taken out of cocoa pods is calculated as 100%. In the case of using the material B, the pulp of the cocoa beans with pulp removed from the cocoa pod was removed and dried, and the procyanidine content of the obtained cocoa beans was calculated as 100%.
(measurement of free fat)
The free oil and fat was measured by the following method.
(1) Put about 5g (a) of sample in a 50ml precipitation tube
(2) 25ml of n-hexane was added
(3) Shaking 130 times/min×3 min at amplitude 4cm
(4) Centrifugal separation at 3000rpm, 4℃for 10 min
(5) Measurement of weight of 100ml Erlenmeyer flask (b)
(6) Transferring the supernatant of the above (4) onto a filter paper, filtering, and recovering the filtrate in a 100ml Erlenmeyer flask
(7) Nitrogen is blown to evaporate the n-hexane
(8) In a vacuum constant temperature dryer, maintaining at 98deg.C under reduced pressure for 4 hr to evaporate n-hexane
(9) After air-cooling in the desiccator, the weight (c) of the Erlenmeyer flask was measured
Free oil content (%) = (c-b)/a×100 in sample weight
Oil×100 in the free oil content (%) = < x >/a relative to the oil
Free oil content (%) = < x >/(moisture in a-a) ×100 with respect to solid content
(comparative observation of exudation of oil)
The 60-mesh sieved product of raw material A (cocoa processed product A2), cocoa mass, and melted commercially available milk chocolate were weighed into a microtube and centrifuged (16000 rpm, 10 minutes) to visually observe the separation of oil from each material.
(Structure observation)
The following procedure was followed for observation by a microscope.
(1) Placing the sample on a slide
(2) Dropwise adding n-hexane
(3) Adding methylene blue solution dropwise
(4) Drop iodine solution
(5) Observing with a microscope
In addition, the following procedure was followed for observation by a confocal microscope.
(1) Placing the sample on a slide
(2) Drop-adding Nile Mix staining solution
(3) Cover glass
(4) Observing with confocal microscope
Nile Mix staining solution: 2% ultrapure water was added to 1, 2-propanediol and mixed to prepare a solvent. The solvent was stirred and mixed for 1 hour or more after the mixture was adjusted to 1L by adding 0.02g of Nile Red and 0.01g of Nile Blue A.
(determination of the ratio of uncrushed cells)
The proportion of uncrushed cells was measured/calculated in the following steps.
(1) Into a conical tube, 0.03g of a measurement sample was placed, 2ml of ultrapure water was added and stirred, and then 0.5ml of a 0.01% methylene blue solution (dissolving methylene blue trihydrate in ultrapure water (molecular formula: C) 16 H 18 N 3 SCl·3H 2 Molecular weight of O: 373.90 After 0.01% (w/v) of methylene blue solution was formed and stirred, the mixture was dropped onto a slide glass, a cover glass was placed thereon, and the mixture was observed under a microscope (magnification: 450 times).
(2) For the above image, the following "area of area (A)" and "number of broken cells (B)" were obtained by image analysis software "ImageJ" (free software, downloadable by the following URL: https:// ImageJ. Net/Welcome, version 1.50).
Area (a): after binarizing (make binary) the image is resolved as "Area" using the "Analyze" function. In binarization, the portion that becomes a cavity in addition or subtraction of light is buried and analyzed according to "fill holes".
Number of disrupted cells (B): according to the "Cell Counter" function, disrupted cells were visually selected from the image for manual counting.
(3) For an unbroken cell area (C), an estimated value of a circle having a radius of 10 μm was formed to calculate (10×10×3.14=314 μm) 2 )。
(4) The area (A) is divided by the area (C) of an unbroken cell to give the total cell number (D).
The proportion (%) of uncrushed cells in the cocoa bean cells was calculated according to the following formula. The average value is obtained for 5 or more calculated values in the region where the total cell number (D) is in the range of 100 to 300.
Proportion of uncrushed cells in cocoa cells (%) = (D-B)/d×100
(particle size distribution)
The particle size was measured by a particle size distribution meter (laser diffraction particle size distribution measuring apparatus SALD-2200 (manufactured by Shimadzu corporation)). In the drawing, the vertical axis represents the relative particle amount in% representing the proportion of the volume distribution of each particle diameter to the entire volume, and the horizontal axis represents the particle diameter in μm.
(moisture)
Moisture was measured by "5. Method for analyzing additional nutrient components and the like" in Japanese Consumer office Web pages (http:// www.caa.go.jp/policies/food_labeling/food_labeling_act/pdf/food s_index_18_180119_0003. Pdf), "method for analyzing additional nutrient components and the like" carbohydrate 2 moisture (3) reduced pressure heat drying method.
(oil content)
The oil content is measured by "2. Lipid (1) ether extraction method, which is an analysis method for" additional nutrient content and the like "in Japanese Consumer office Web pages (http:// www.caa.go.jp/policies/food_labeling/food_act/pdf/food s_index_18_180119_0003. Pdf).
(results)
The measurement results are shown in the following table.
TABLE 4
The ratio of free oil and fat in cocoa nuggets and cocoa powder, which are conventional processed cocoa beans, to the oil content is 70% or more, while the ratio of cocoa composition (referred to as processed cocoa beans A1 to B2 in the table) is 30% or less, which is significantly low.
The residual ratio of polyphenols is 40 to 51% in the cocoa mass, which is a processed product of conventional cocoa beans, and 70% or more in the cocoa composition, and the residual ratio is remarkably high compared with the raw materials obtained by conventional processing methods. The residual ratio of procyanidins is 16 to 21% in the cocoa mass which is a processed product of conventional cocoa beans, and 70% or more in the cocoa composition has a significantly high residual ratio relative to the raw materials obtained by conventional processing methods.
The presence of starch grains swelled by the inclusion of water in the cells was confirmed by microscopic observation of the cell membrane residue of the heat-treated cocoa beans (FIG. 1 b). For the cocoa composition broken after heat treatment, cell membranes remained and intracellular components were maintained (FIG. 1 c). On the other hand, the cell membrane of the cocoa mass is broken and the components inside the cell are released (FIG. 1 d).
In addition, in confocal microscopy, it was confirmed that lipids were present in cells in raw cocoa beans, and that the proteins were identical to the lipids in cocoa compositions, so that cells were not broken, and that lipids were retained in cells. On the other hand, cocoa mass proteins are different from the lipid (fig. 2 c), so that the cells are broken up and the lipids and proteins present in the cells are released.
The following table shows the results of calculating the proportion of uncrushed cells (uncrushed cell rate).
TABLE 5
Based on the above table, the proportion of uncrushed cocoa cells in the cocoa cells of the cocoa processed product B2 was calculated as an average value and found to be 74.7%.
The particle size distribution of the cocoa mass had peaks in the range of 5 to 10 μm (FIG. 3 b). On the other hand, the cocoa composition (processed cocoa beans A2, 60-mesh sieved) had a particle size of about 20 μm or more and a large particle size unlike the cocoa mass (FIG. 3 a). In FIG. 3a, 100% of the particles are contained in the range of 10 μm to 1.5mm, and therefore the particle size distribution of the processed cocoa product A2 is in the range of 10 μm to 1.5 mm.
The cocoa composition (fig. 3 a) had a median particle diameter of 318.8 μm, a mode particle diameter of 391.7 μm and an average diameter of 269.9 μm. The cocoa mass (fig. 3 b) had a median particle size of 7.4 μm, a mode particle size of 7.5 μm and an average diameter of 6.8 μm.
In addition, regarding exudation of oil, with cocoa mass and melted commercially available milk chocolate, oil separation was observed, but oil separation was not observed in the cocoa bean processed product A2 (fig. 4).
< determination of breaking Strength >
The breaking strength of the heated cocoa beans was measured.
(materials and methods)
The preparation steps for samples A-D are shown below.
A: unfermented dried cocoa beans
Drying unfermented beans (dried beans) in a reduced pressure dryer at 100deg.C for 4 hours
B: unfermented roasted cocoa beans
(1) Baking unfermented beans (dried beans) in an electric oven at 126 deg.c for 40 minutes
(2) Drying in a vacuum dryer at 100deg.C for 4 hr
C: unfermented boiling (1 hour) dried cocoa beans
(1) Boiling unfermented beans (dried beans) in boiling water for 1 hour
(2) Drying in a vacuum dryer at 100deg.C for 4 hr
D: unfermented boiling (2 hours) dried cocoa beans
(1) Boiling unfermented beans (dried beans) in boiling water for 2 hours
(2) Drying in a vacuum dryer at 100deg.C for 4 hr
The breaking strength was measured under the following conditions.
Use device: RTC-3010D-CW of FUDOH company rheometer
S.adj (depth of entry): 4.0mm
T.speed (entry speed): 2 cm/min
Plunger: cylindrical with diameter of 3mm
Measurement method: each sample (whole cocoa beans) was placed in the center of the stand, and the measurement was performed at a sample temperature of 22 to 24 ℃.
(results)
The results are shown in the following table and in fig. 5.
TABLE 6
＝50
The breaking strength of the cocoa beans is significantly reduced by boiling heating. Further, by prolonging the boiling time, the breaking strength becomes small.
Industrial applicability
In the case of preparing a frozen dessert rich in polyphenols, if conventional polyphenol-containing materials (cocoa powder, cocoa extract powder, etc.) are blended as the raw material of the frozen dessert, workability and flavor quality are poor. However, according to the present invention, a frozen dessert rich in polyphenols having excellent workability and flavor can be produced.
Claims (7)
1. A frozen dessert or frozen dessert mixture comprising a cocoa composition of any of the following (a) - (d):
(a) A cocoa composition having a particle size distribution in the range of 10 [ mu ] m to 1.5mm and containing uncrushed cocoa cells;
(b) A cocoa composition having a free oil content of 60 wt% or less relative to the oil content;
(c) A cocoa composition having more than 30% of uncrushed cocoa cells in cocoa bean cells;
(d) A cocoa composition having a breaking strength of 3kgf or less and containing uncrushed cocoa cells.
2. The frozen dessert or frozen dessert mixture of claim 1, wherein the polyphenol content is 0.01% or more by weight.
3. The frozen dessert or frozen dessert mixture according to claim 1 or 2, wherein the polyphenol content is 0.3% by weight or more.
4. A frozen dessert or frozen dessert mixture according to any of claims 1-3, wherein the procyanidin content is 0.03% by weight or more.
5. The frozen dessert or frozen dessert mixture according to any one of claims 1 to 4, wherein the compounding amount of the cocoa composition in the raw material is 1 to 30%.
6. The frozen dessert or frozen dessert mixture of any one of claims 1-5, comprising at least one of dairy product and vegetable fat.
7. Frozen dessert or frozen dessert mixture according to any of claims 1 to 6, which is an ice cream type, the frozen dessert mixture being used for the manufacture of ice cream type.
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| JP2021-065535 | 2021-04-07 | ||
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| PCT/JP2022/017294 WO2022215733A1 (en) | 2021-04-07 | 2022-04-07 | Frozen confectionery containing cacao composition |
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| JPS58851A (en) * | 1981-06-22 | 1983-01-06 | Kanebo Shokuhin Kk | Adjusting method of cacao mass |
| JP2631805B2 (en) * | 1992-03-24 | 1997-07-16 | 江崎グリコ株式会社 | Method for producing white cocoa nibs and food using the same |
| GB2414393B (en) * | 2004-05-24 | 2008-06-11 | Natraceutical Sa | Process for producing cocoa polyphenol concentrate |
| EP2005835B1 (en) * | 2007-06-15 | 2011-08-10 | Kraft Foods R & D, Inc. | Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content |
| WO2021066119A1 (en) * | 2019-10-01 | 2021-04-08 | 株式会社明治 | Composition and method for producing same |
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