JP2007068485A - Cacao extract, and beverage containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide cacao extract excellent in emission (spread) of flavor, sweetness and natural cacao feeling in comparison with conventional cacao extract: and to provide a beverage containing the cacao extract having excellent flavor and taste. <P>SOLUTION: The cacao extract comprises a uncolored or reduced shading transparent distillate of a liquid containing no caffeine obtained by making cacao beans come in contact with steam to extract essence in the cacao beans into the steam followed by cooling the steam where the essence is extracted. The beverage containing the cacao extract is provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a cacao extract excellent in fragrance (spreading), sweetness, and natural cacao feeling, and a beverage to which this is added. Specifically, the present invention relates to a colorless or light-colored transparent cocoa extract obtained by subjecting raw material cocoa to steam distillation, a cocoa beverage and a coffee beverage to which the cocoa beverage is added.

The cocoa extract is generally produced by a production method combining raw material processing and extraction methods as described below.
A) Raw material treatment The raw cacao is cacao nib, cacao mass, cacao powder, cacao husk, etc., and these raw materials are treated by methods such as roasting, fermentation or degreasing, and depending on the treatment method used, Each has its own unique flavored extract.
Further, as a recent trend, a method in which a fermentation process or a Maillard reaction is combined with the above-described processing method is also used.

B) Extraction method The raw material treated in A) is immersed in a mixture of water and a lower alcohol such as ethanol, normal propanol or isopropanol, or a polyhydric alcohol such as propylene glycol or glycerin, and several hours to several months. The liquid portion after the intermediate extraction and solid-liquid separation is referred to as cacao extract or cacao tincture.
In contrast to the above method, extraction is carried out only with water without using alcohols, and after extraction for several hours to several months, solid-liquid separation is performed to obtain a liquid layer. In this case, since the concentration is low, the extract is concentrated until Brix reaches about 10 to 50 °.
Furthermore, an extraction method is also known in which an organic solvent such as normal hexane, benzene, diethyl ether, acetone, or the like is added to the raw material subjected to the treatment A). In this case, it is an essential condition that after the extraction, solid-liquid separation is performed, and the organic solvent is removed from the extracted liquid until it becomes 1 ppm or less. What was obtained in this way is called a cacao extract or cacao oleoresin, and is distinguished from the above-mentioned cacao tincture.

  Nonvolatile taste components in cacao, such as amino acids, sugars and caffeine, are well soluble in highly polar water, and volatile components are easily soluble in low polarity alcohols and organic solvents. The composition of the taste component differs depending on the polarity of the extraction solvent used in the extraction method. Therefore, the cocoa extract obtained by each extraction method is properly used depending on the purpose and application of use.

On the other hand, the steam distillation method (referred to as the SD method) has been used for a long time in the perfume industry for the purpose of obtaining an essential oil that is an aroma component from essential oils such as spices and herbs.
However, it is difficult to obtain a fragrance component for those not containing essential oil such as cacao and having a high fat content, and this method has not been used.

In Patent Document 1, an inexpensive mixture of cocoa nibs and shells is roasted at 220 ° C. or less by indirect heating in a mixed gas stream of an inert gas and steam, and the generated aroma components are aggregated at 5 ° C. or less. The manufacturing method of the flavor component by collecting is disclosed. It is described that the cocoa flavor component obtained by the production method is excellent as a flavor of cocoa or chocolate products, but the production method described above does not deteriorate the flavor component in roasting that requires high temperature. It uses a mixed gas of inert gas and water vapor in order to suppress and secure the amount of collection, and is different from ordinary steam distillation.
Further, the obtained flavor aqueous solution is described as an aqueous solution in which a brown or black-brown solid is suspended.
JP 61-108351 A

  An object of the present invention is to provide a cacao extract excellent in fragrance (spreading), sweetness, and natural cacao feeling as compared with a conventional cacao extract, and a beverage having a high flavor added thereto.

As a result of intensive studies to solve the above problems, the present inventors have found that the cocoa extract obtained by subjecting the raw material cocoa to steam distillation is more fragrant (spread) and sweeter than the conventional cocoa extract. The present invention has been completed by finding out that it is excellent in natural cacao feeling.
The cacao extract obtained above is colorless or light-colored transparent and does not contain caffeine, so it is excellent as a flavor ingredient to be added to various foods and beverages. Is possible.

That is, the present invention
1. Cacao consisting of a colorless or light-colored transparent distillate-free distillate obtained by bringing the raw material cocoa into contact with water vapor, extracting the cocoa extract into water vapor, and then cooling the extracted water vapor extract,
2. The above 1. obtained by adding 20-50% ethanol to the distillate. The cocoa extract as described,
3. 1 above. A cacao extract comprising an extract obtained by reextracting the distillate described above with glycerin fatty acid ester,
4). 1. The raw material cacao is cacao nibs, cacao mass, cacao powder, cacao husk or a mixture thereof. To 3. The cocoa extract as described,
5. 1 above. To 4. A beverage comprising the cocoa extract according to any one of
6). 1 above. To 4. A beverage comprising a plurality of cocoa extracts according to any one of the above,
7). 5. above. Or 6. The beverage according to claim 1, wherein the beverage is a coffee beverage,
It is about.

  According to the present invention, a cocoa extract excellent in aroma (spreading), sweetness, and natural cocoa feel is provided as compared with a conventional cocoa extract. The cocoa extract is colorless or light-colored transparent and does not contain caffeine. Therefore, the cocoa extract is not only excellent as a flavor component added to various foods and beverages, but can be used for a wide range of products. A flavorful flavor can be imparted to beverages such as cocoa beverages and coffee beverages and various foods produced by adding the cocoa extract of the present invention, and beverages such as cocoa beverages and coffee beverages, particularly coffee beverages. Excellent as a flavor component to be added.

  The raw material cocoa used for producing the cocoa extract of the present invention is not particularly limited as long as it is a cocoa-derived raw material used for obtaining the cocoa extract in the field. For example, cocoa nibs, cocoa mass, cocoa Powders, cacao husks or mixtures thereof can be used.

  The raw material cocoa is subjected to the same treatment as that used in the conventional method for producing a cocoa extract. Examples of these treatments include roasting treatment, fermentation treatment, degreasing treatment, and the like, and these treatments can be performed alone or in combination as needed.

By treating the raw material cocoa obtained as described above according to the steps shown in FIG. 1, the cocoa extract of the present invention can be produced.
First, steam distillation is performed on the raw cocoa. This steam distillation can also be performed according to a procedure known in the prior art, for example, by containing raw material cocoa in a container and blowing the steam generated elsewhere in the container. By this steam distillation step, the aromatic component in the raw material cocoa is extracted into the water vapor, and the water vapor containing the aromatic component flows out from the container.

  Water vapor containing aroma components that have flowed out of the container containing the raw cocoa is then cooled. Cooling can be performed by ordinary means, and as a result of cooling, both the water vapor and the aromatic component are condensed and liquefied to form a condensed liquid containing the aromatic component.

As a method for producing a cocoa extract from a condensate containing an aroma component obtained by a steam distillation step,
1) a method of adding ethanol to the condensate, and 2) a method of reextracting the concentrated solution with glycerin fatty acid ester,
These two methods are preferred.

The method of adding ethanol in 1) is achieved by adding 20 to 50% (v / v) ethanol to the condensate containing the aromatic component obtained by the steam distillation step.
The obtained cacao extract is colorless or light-colored transparent, and does not contain caffeine.
The cocoa extract thus obtained can be used as it is added to various products, particularly cocoa beverages, coffee beverages and the like.

  As a method for re-extraction with glycerin fatty acid ester of 2), for example, the condensate and an appropriate amount of glycerin fatty acid ester are mixed and stirred, and then allowed to stand to separate both, and the glycerin fatty acid ester layer is separated. It is done by liquid. Glycerin fatty acid esters include glycerin mono-fatty acid esters such as acetin, glycerin di-fatty acid esters such as diacetin, and glycerin tri-fatty acid esters such as triacetin, all of which are used in the re-extraction of the present invention. be able to. Moreover, the quantity of the glycerol fatty acid ester mixed with a condensate in the case of re-extraction is in the range of 1: 1 to 1: 2, for example, condensate: glycerol fatty acid ester.

Since glycerin fatty acid ester is conventionally used as a food additive such as an antifoaming agent and an emulsifier and is sufficiently harmless to the human body, the glycerin fatty acid ester layer thus obtained can be used as it is as a cocoa extract. A preferred glycerin fatty acid ester is triacetin (triacetylglycerol).
The obtained cacao extract is colorless or light transparent and does not contain caffeine.

  The cocoa extract obtained by the method of adding ethanol of 1) above and the cocoa extract obtained by the method of re-extraction with the glycerin fatty acid ester of 2) are each independent or any ratio of the two cocoa extracts. Can be used as a mixture.

The cocoa extract of the present invention thus obtained is superior in fragrance (spreading), sweetness and natural cocoa feeling as compared with conventional products. And, flavors rich in flavor can be imparted to beverages such as cocoa beverages and coffee beverages and various foods produced by adding the cocoa extract of the present invention, and beverages such as cocoa beverages and coffee beverages, particularly coffee. Excellent as a flavor ingredient added to beverages.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.

Production Example 1: Production of cacao extract (ethanol addition method) 1000 g of raw material cacao nibs was placed in a 3 L container. Subsequently, 110 degreeC water vapor | steam was introduce | transduced into this container from the bottom of the container, and the steam component of the aromatic component contained in raw material cocoa nibs was performed.
The water vapor released from the vessel was cooled and condensed by a cooler using cold water to obtain 200 mL of condensate. 100 mL (95%) of ethanol was added to the concentrated solution to obtain a cocoa extract as a colorless to light brown transparent solution.

Production Example 2: Production of Cocoa Extract (Reextraction Method) 200 mL of triacetin was added to 200 mL of the concentrated liquid prepared in the same manner as in Production Example 1, and reextraction was performed by mixing and stirring at room temperature for 1 hour. After re-extraction, the mixture was allowed to stand to separate the aqueous layer and the triacetin layer, the triacetin layer was separated, and impurities were removed by filtration to obtain a cocoa extract as a colorless to light brown transparent solution. .

Production Example 3: Mixing of Extracts Obtained in Production Example 1 and Production Example 2 By mixing the extract of Production Example 1 and the extract of Production Example 2 in an amount of 1: 1, a colorless to light brown transparent solution is obtained. It was.

The cacao extract obtained in Production Example 1 and Production Example 2 was analyzed by gas chromatography (GC). GC data of the cocoa extract obtained in Production Example 1 is shown in FIG. 2, and GC data of the cocoa extract obtained in Production Example 2 is shown in FIG.
As a comparative example, GC data obtained by gas chromatography analysis of cacao extract (cacao tincture) by a conventional extraction method (ethanol + water) is shown in FIG.
Comparing the two GC data of FIGS. 2 and 3 with the GC data of FIG. 4, the two cocoa extracts produced by the production method of the present invention shown in FIGS. 2 and 3 are different from the conventional product of FIG. It turns out that it is a novel thing containing a fragrance component by a pattern. In particular, it can be seen that the caffeine peak observed in the vicinity of the retention time of 44 minutes of the conventional product in FIG.

Evaluation Test Example 1: Panel test (coffee beverage with cocoa extract added)
Sensory evaluation was conducted by five panelists specializing in coffee sensuality. Prepared milk and sugar-filled coffee in sealed containers according to the standard method. Six items: strength of fragrance (spreading), bitter feeling (fragrance), sweetness, body feeling, cacao feeling (natural), and presence or absence of off-flavor and smell Evaluated. The addition amount of the cacao extract according to the conventional method produced in Production Example 1, Production Example 2, Production Example 3 and Comparative Example was 0.1% based on the whole beverage.
In the cacao feeling, the evaluation of the control was 1, and in the other items, the evaluation of the control was 3, and a five-level evaluation was performed, indicating that a larger number was stronger (good) and a smaller number was weak (bad). . The average value of the evaluation shown by each panel was determined, and the results are shown in Table 1.
“Body feeling” indicates richness, drinking response and swelling of flavor, and “unpleasant odor” indicates a particularly unnatural flavor among coffees with various flavors. .
Table 1

Evaluation Results The cacao extract according to the conventional method felt stronger than the control in terms of bitter feeling, body feeling and cacao feeling, but had a strong oily taste derived from cacao. The cacao extract of Production Example 1 felt stronger than the control in terms of fragrance (spread), bitter feeling, sweetness, body feeling and cacao feeling, but the fragrance spread was particularly rich and the taste is also cacao-like It was a good bitter taste. The cacao extract of Production Example 2 felt strong compared to the control in terms of fragrance (spread), bitter feeling, sweetness, body feeling and cacao feeling, but particularly rich in bitter feeling (fragrance) and body feeling, The effect on taste was also good with a natural taste like cacao. The cacao extract of Production Example 3 has a rich fragrance spread, a rich bitter feeling and a body feeling, and has a good natural taste like cacao. Therefore, by adding the cocoa extract of Production Example 1, the cocoa extract of Production Example 2, or a combination of both (the cocoa extract of Production Example 3), a coffee beverage having a natural and rich flavor derived from cocoa can be prepared. Admitted.

Evaluation Test Example 2: Panel test (cocoa beverage with cocoa extract added)
Sensory evaluation was performed by five panelists specializing in cocoa sensuality. Make cocoa with milk and sugar in a sealed container according to the standard method, and have six items: strength of fragrance (spreading), bitter feeling (fragrance), sweetness, body feeling, cacao feeling (natural), and the presence or absence of off-flavor odor Evaluated. The addition amount of the cacao extract according to the conventional method produced in Production Example 1, Production Example 2, Production Example 3 and Comparative Example was 0.1% based on the whole beverage.
In each item, the evaluation of the control was 3, and a five-level evaluation was performed, indicating that a larger number was stronger (good) and a smaller number was weak (bad). The average value of the evaluation shown by each panel was determined, and the results are shown in Table 2.
“Body feeling” indicates richness and drinking response, and the swell of flavor, and “unpleasant odor” indicates a particularly unnatural flavor among cocoa with various flavors. . Table 2

Evaluation Results Although the cacao extract according to the conventional method felt slightly stronger than the control in terms of bitter feeling, body feeling and cacao feeling, there was no significant difference. The cacao extract of Production Example 1 felt stronger than the control in terms of fragrance (spreading), sweetness, body feeling and cocoa feeling, and the fragrance spread was particularly rich, but the difference was small compared to coffee. It was. The cacao extract of Production Example 2 has a strong scent (spreading), bitter feeling, body feeling and cacao feeling compared to the control, and has a particularly rich bitter feeling (aroma) and body feeling, and has an effect on taste. Although it was good with a cacao-like natural taste, the difference was small compared to coffee. Although the difference between the cacao extract of Production Example 3 and the evaluation result of the coffee drink is small, the spread of fragrance is rich, and the bitterness and body feeling are rich, and the effect on taste is also natural like cacao The taste was good. Therefore, by adding the cocoa extract of Production Example 1, the cocoa extract of Production Example 2, or a combination of both (the cocoa extract of Production Example 3), a cocoa beverage having a natural and flavorful flavor derived from cocoa can be prepared. Admitted.

2 is a flow diagram illustrating a process for producing a cocoa extract of the present invention. It is a gas chromatography analysis data about the cocoa extract of this invention obtained by manufacture example 1 (ethanol addition method). It is a gas chromatography analysis data about the cacao extract of this invention obtained by manufacture example 2 (re-extraction method). It is the gas chromatography analysis data about the cacao extract (water + ethanol extraction) by a conventional method.

Claims (7)

Cacao consisting of a colorless or light-colored transparent caffeine-free distillate obtained by bringing the raw material cocoa into contact with water vapor, extracting the cocoa extract into water vapor, and then cooling the extracted water vapor extract. The cocoa extract according to claim 1, wherein 20 to 50% ethanol is added to the distillate. A cocoa extract comprising an extract obtained by re-extracting the distillate according to claim 1 with glycerin fatty acid ester. The cocoa extract according to claims 1 to 3, wherein the raw cacao is cacao nibs, cacao mass, cacao powder, cacao husk, or a mixture thereof. A beverage comprising the cocoa extract according to any one of claims 1 to 4. A beverage obtained by adding a plurality of cacao extracts according to any one of claims 1 to 4. A beverage according to claim 5 or 6, wherein the beverage is a coffee beverage.

Images