JP2010051250A - Cacao fermented product and method for producing the same - Google Patents
Cacao fermented product and method for producing the same Download PDFInfo
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本発明は、独特の発酵風味を有するカカオ発酵処理物、およびカカオ原料を酵素処理および発酵処理することで前記カカオ発酵処理物を製造する方法に関する。 The present invention relates to a cocoa fermented processed product having a unique fermentation flavor, and a method for producing the cocoa fermented processed product by subjecting a cocoa raw material to an enzyme treatment and a fermentation treatment.
カカオ豆は種類、産地、栽培する土地の土壌および気候条件により風味が異なり、特に原種といわれ中南米で栽培されるクリオロ種は独特の香りを有しており、フレーバービーンズとして珍重されている。しかし、クリオロ種は病害虫に非常に弱く栽培量も少ないため希少価値が高く高価である。 Cocoa beans have different flavors depending on the type, production area, soil and climatic conditions of the land to be cultivated, and especially the criollo cultivated in Central and South America, which is said to be the original species, has a unique aroma and is prized as a flavor bean. However, the criollo species is very vulnerable to pests and has a small amount of cultivation, so it is rare and expensive.
そこで、カカオ豆の代わりに、製菓用に流通しているカカオ原料（カカオニブ、カカオマス、ココアパウダー等）を用い、該カカオ原料を酵素処理して旨みの強い酵素処理物を製造する方法が提案されている。 Therefore, a method has been proposed in which a cocoa raw material (cocoa nibs, cocoa mass, cocoa powder, etc.) distributed for confectionery is used in place of cocoa beans and the cocoa raw material is enzymatically treated to produce an enzyme-treated product having a strong taste. ing.
しかし、本発明者らの検討によれば、カカオ原料のうち、例えばカカオマスを酵素処理した酵素処理物は苦味とエグ味が強くなる場合があり、更に風味を改善する必要があった。 However, according to the study by the present inventors, among the cocoa raw materials, for example, an enzyme-treated product obtained by enzymatically treating cocoa mass may have a strong bitterness and a delicious taste, and it is necessary to further improve the flavor.
本発明は、上記の事情に鑑みてなされたものであり、本発明の目的は、独特の発酵風味を有するカカオ発酵処理物およびその製造方法を提供することにある。 This invention is made | formed in view of said situation, The objective of this invention is providing the cocoa fermentation processed material which has a unique fermentation flavor, and its manufacturing method.
本発明者らは、上記課題を解決するため鋭意検討した結果、カカオ原料を酵素処理した後、乳酸菌と酵母で発酵させることで、独特の発酵風味を有するカカオ発酵処理物が製造できることを見出し、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have found that a cocoa fermentation processed product having a unique fermentation flavor can be produced by enzymatic treatment of a cocoa raw material and then fermenting with lactic acid bacteria and yeast. The present invention has been completed.
すなわち、本発明の要旨は以下のとおりである。
〔１〕 カカオ原料にアミラーゼ、セルラーゼおよびプロテアーゼから選ばれる１種または２種以上の酵素を作用させる酵素処理工程、および得られた酵素処理物に乳酸菌および酵母を作用させる発酵処理工程を有する、カカオ発酵処理物の製造方法であって、
前記乳酸菌が、ラクトバチルス・プランタラム、ラクトバチルス・カゼイ、ビフィズス菌、ラクトバチルス・クレモリス、ラクトコッカス・ラクチス、ロイコノストックおよびケフィア菌から選ばれる１種または２種以上である、カカオ発酵処理物の製造方法、
〔２〕 カカオ原料がカカオニブ、カカオマスおよびココアパウダーから選択される少なくとも１種である、前記〔１〕記載のカカオ発酵処理物の製造方法、
〔３〕 前記〔１〕または〔２〕に記載の製造方法によって得られるカカオ発酵処理物、
〔４〕 前記〔３〕記載のカカオ発酵処理物を含有する飲食品。
That is, the gist of the present invention is as follows.
[1] A cocoa having an enzyme treatment step in which one or more enzymes selected from amylase, cellulase and protease are allowed to act on a cocoa raw material, and a fermentation treatment step in which lactic acid bacteria and yeast are allowed to act on the obtained enzyme-treated product. A method for producing a fermented product,
A cocoa fermentation treatment product, wherein the lactic acid bacterium is one or more selected from Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium, Lactobacillus cremolith, Lactococcus lactis, Leuconostoc and Kefir Manufacturing method,
[2] The method for producing a cocoa fermentation treatment product according to [1], wherein the cocoa raw material is at least one selected from cocoa nibs, cocoa mass, and cocoa powder,
[3] A cocoa fermentation treatment product obtained by the production method according to [1] or [2],
[4] A food or drink containing the processed cocoa fermentation product according to [3].
本発明によれば、カカオ原料の酵素処理物に乳酸菌と酵母を作用させる発酵処理工程において、ラクトバチルス・プランタラム、ラクトバチルス・カゼイ、ビフィズス菌、ラクトバチルス・クレモリス、ラクトコッカス・ラクチス、ロイコノストックおよびケフィア菌から選ばれる１種または２種以上の特定の乳酸菌を用いるので、独特の発酵風味を有するカカオ発酵処理物が製造される。 According to the present invention, in a fermentation treatment step in which lactic acid bacteria and yeast are allowed to act on an enzyme-treated product of cacao raw material, Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium, Lactobacillus cremolith, Lactococcus lactis, Leucono Since one or more specific lactic acid bacteria selected from stocks and kefir bacteria are used, a processed cocoa fermentation product having a unique fermentation flavor is produced.
本発明においてカカオ発酵処理物は、カカオ原料を必須原料として、酵素処理工程および発酵処理工程を経て製造される。 In the present invention, the cocoa fermentation treatment product is produced through an enzyme treatment step and a fermentation treatment step using a cocoa raw material as an essential raw material.
本発明において使用し得るカカオ原料は、カカオ豆から得られるものであり、例えば、カカオニブ、カカオマス、ココアパウダー等を挙げることができ、これらは単独でまたは２種以上の混合物として使用することができる。前記カカオ原料以外に使用し得る原料としては、例えば、水、砂糖等が挙げられる。砂糖は、後述する酵母発酵において発酵助剤として必要に応じて使用される。 The cocoa raw material that can be used in the present invention is obtained from cocoa beans, and examples thereof include cocoa nibs, cocoa mass, and cocoa powder, and these can be used alone or as a mixture of two or more. . Examples of raw materials that can be used other than the cacao raw material include water and sugar. Sugar is used as necessary as a fermentation aid in yeast fermentation described below.
前記カカオ原料や水等の原料は、通常４０〜６０℃の範囲で溶解・混合して液状の原料混合物とした後、８５〜１４０℃の範囲で加熱殺菌することが好ましい。 It is preferable that the cocoa raw material and the raw material such as water are usually dissolved and mixed in the range of 40 to 60 ° C. to obtain a liquid raw material mixture and then heat sterilized in the range of 85 to 140 ° C.
続いて、前記原料混合物に酵素を作用させる。本発明で使用し得る酵素は、アミラーゼ、セルラーゼおよびプロテアーゼから選択され、これらは単独でまたは２種以上組み合わせて使用することができる。アミラーゼとしては、例えば、アミラーゼＡＤ（天野エンザイム（株）製）、ビオザイムＡ（天野エンザイム（株）製）、グルクザイムＡＦ６（天野エンザイム（株）製）、スミチームＳ（新日本化学工業（株）製）、スミチームＡＳ（新日本化学工業（株）製）等が挙げられる。セルラーゼとしては、例えば、セルラーゼＡ（天野エンザイム（株）製）、セルレース（ナガセケムテックス（株）製）、セルラーゼＸＰ−４２５（ナガセケムテックス（株）製）等が挙げられる。プロテアーゼとしては、例えば、プロテアーゼＡ（天野エンザイム（株）製）、プロテアーゼＭ（天野エンザイム（株）製）、ウマミザイムＧ（天野エンザイム（株）製）、スミチームＬＰ（新日本化学工業（株）製）等が挙げられる。また、上記３種類の酵素のうち、２種以上が含有されてなる複合酵素も使用することができる。本発明に適用し得る複合酵素としては、例えば、Ｔ−５０（含有酵素：アミラーゼ，プロテアーゼ，セルラーゼ、ナガセケムテックス（株）製）、アミラーゼＡＹ（含有酵素：アミラーゼ，プロテアーゼ、天野エンザイム（株）製）等が挙げられる。 Subsequently, an enzyme is allowed to act on the raw material mixture. Enzymes that can be used in the present invention are selected from amylases, cellulases and proteases, which can be used alone or in combination of two or more. Examples of the amylase include amylase AD (manufactured by Amano Enzyme), biozyme A (manufactured by Amano Enzyme), gluczyme AF6 (manufactured by Amano Enzyme), and Sumiteam S (manufactured by Shin Nippon Chemical Industry Co., Ltd.). ), Sumiteam AS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) and the like. Examples of the cellulase include cellulase A (manufactured by Amano Enzyme), cell race (manufactured by Nagase ChemteX), cellulase XP-425 (manufactured by Nagase ChemteX). Examples of protease include protease A (manufactured by Amano Enzyme), protease M (manufactured by Amano Enzyme), equinezyme G (manufactured by Amano Enzyme), and Sumiteam LP (manufactured by Shin Nippon Chemical Industry Co., Ltd.). ) And the like. A complex enzyme containing two or more of the above three types of enzymes can also be used. Examples of the complex enzyme applicable to the present invention include T-50 (containing enzyme: amylase, protease, cellulase, manufactured by Nagase ChemteX Corporation), amylase AY (containing enzyme: amylase, protease, Amano Enzyme Co., Ltd.) Manufactured) and the like.
酵素の使用量は、使用する酵素の活性に応じて適宜設定されるものであり特に限定されないが、通常、カカオ原料に対して０．０１〜１０重量％である。酵素処理条件は、使用する酵素の特性に応じて、２５〜７０℃、１〜２４時間の条件下で適宜設定することができる。そして、酵素処理終了後、液状の酵素処理物を８５〜１４０℃の範囲で加熱し、使用した酵素を殺菌することが好ましい。 The amount of the enzyme used is appropriately set according to the activity of the enzyme used and is not particularly limited, but is usually 0.01 to 10% by weight based on the cocoa raw material. The enzyme treatment conditions can be appropriately set under conditions of 25 to 70 ° C. and 1 to 24 hours according to the characteristics of the enzyme used. And after completion | finish of an enzyme treatment, it is preferable to heat a liquid enzyme processed material in the range of 85-140 degreeC, and to sterilize the used enzyme.
続いて、前記で得られた液状の酵素処理物に乳酸菌と酵母を作用させる。本発明において使用し得る乳酸菌は、ラクトバチルス・プランタラム、ラクトバチルス・カゼイ、ビフィズス菌、ラクトバチルス・クレモリス、ラクトコッカス・ラクチス、ロイコノストックおよびケフィア菌に限定され、該乳酸菌を単独でまたは２種以上組み合わせて使用することができる。乳酸菌スターターの使用量は、製造されるカカオ発酵処理物の目的とする風味に応じて適宜選択し得るものであり特に限定されないが、通常、カカオ原料に対して０．０１〜１０重量％である。 Subsequently, lactic acid bacteria and yeast are allowed to act on the liquid enzyme-treated product obtained above. Lactic acid bacteria that can be used in the present invention are limited to Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium, Lactobacillus cremoris, Lactococcus lactis, Leuconostoc and Kefir, and the lactic acid bacteria alone or 2 It can be used in combination of more than one species. The amount of lactic acid bacteria starter used can be appropriately selected according to the desired flavor of the cocoa fermentation processed product to be produced, and is not particularly limited, but is usually 0.01 to 10% by weight based on the cocoa raw material. .
本発明で使用し得る酵母は特に限定されず、例えば、酒造酵母、ワイン酵母等が挙げられ、これらは製造されるカカオ発酵処理物の目的とする風味に応じて適宜選択し得る。酵母スターターの使用量は、製造されるカカオ発酵処理物の目的とする風味に応じて適宜選択し得るものであり特に限定されないが、通常、カカオ原料に対して０．０１〜１０重量％である。 The yeast that can be used in the present invention is not particularly limited, and examples thereof include brewing yeast, wine yeast, and the like, and these can be appropriately selected according to the intended flavor of the cocoa fermentation processed product to be produced. The amount of yeast starter to be used can be appropriately selected according to the desired flavor of the cocoa fermentation processed product to be produced, and is not particularly limited, but is usually 0.01 to 10% by weight based on the cocoa raw material. .
乳酸菌と酵母は、ともに共存した状態で前記液状の酵素処理物に接種することが好ましい。発酵処理条件は、製造されるカカオ発酵処理物の目的とする風味に応じて、２５〜４５℃、５〜５０時間の条件下で適宜設定することができる。そして、発酵処理終了後、液状の発酵処理物を８５〜１４０℃で加熱し、使用した乳酸菌と酵母を殺菌することが好ましい。以上説明した酵素処理工程および発酵処理工程を経て、本発明に係る液状のカカオ発酵処理物（以下、「カカオ発酵処理液」という）が製造される。このカカオ発酵処理液は、未発酵の原料混合物に比べて酸味、甘味および旨味が増強され、独特の発酵風味を有するものとなる。 It is preferable to inoculate the liquid enzyme-treated product with lactic acid bacteria and yeast coexisting together. Fermentation treatment conditions can be appropriately set under conditions of 25 to 45 ° C. and 5 to 50 hours according to the target flavor of the cocoa fermentation treatment product to be produced. And after completion | finish of a fermentation process, it is preferable to heat a liquid fermentation processed material at 85-140 degreeC, and to sterilize the used lactic acid bacteria and yeast. Through the enzyme treatment step and the fermentation treatment step described above, a liquid cocoa fermentation treatment product according to the present invention (hereinafter referred to as “cocoa fermentation treatment solution”) is produced. This cocoa fermentation treatment liquid has enhanced acidity, sweetness and umami as compared with the unfermented raw material mixture, and has a unique fermentation flavor.
得られたカカオ発酵処理液は、そのまま使用することもできるが、該カカオ発酵処理液に砂糖を添加・混合した加糖品、該カカオ発酵液を濃縮した濃縮品、該カカオ発酵処理液に賦形剤（例えば、アラビアガム、デキストリン等）を添加・混合した粉末品等、適宜の形態に加工することができる。本発明では、カカオ発酵処理液そのものの他、カカオ発酵処理液を上述のように適宜の形態に加工したものもカカオ発酵処理物の概念に含める。 The obtained cacao fermentation treatment liquid can be used as it is, but the sugar-added product obtained by adding and mixing sugar to the cacao fermentation treatment liquid, the concentrated product obtained by concentrating the cacao fermentation liquid, and the cacao fermentation treatment liquid are shaped. It can be processed into an appropriate form such as a powder product to which an agent (for example, gum arabic, dextrin, etc.) is added and mixed. In the present invention, in addition to the cocoa fermentation treatment liquid itself, a product obtained by processing the cocoa fermentation treatment liquid into an appropriate form as described above is also included in the concept of the cocoa fermentation treatment product.
このようにして得られたカカオ発酵処理物は、例えば、清涼飲料、炭酸飲料、乳飲料、機能性飲料等の飲料類；チョコレート、チョコレートソース、キャンディー、クッキー、ケーキ、ゼリー等の菓子類；等の飲食品類に配合することができる。 The cocoa fermented product obtained in this way is, for example, beverages such as soft drinks, carbonated drinks, milk drinks, functional drinks; confectionery such as chocolate, chocolate sauce, candy, cookies, cakes, jelly, etc. It can mix | blend with foods and beverages.
以下、本発明について具体的に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, although the present invention is explained concretely, the present invention is not limited to the following examples.
１．酵素処理の有無によるカカオ発酵処理液の風味評価
（実施例１〜３）
表１に示す原料のうち、水、カカオマス（大東カカオ（株）製）および砂糖を５０℃で溶解・混合し、９０℃で加熱殺菌した後、実施例１〜３の各酵素を添加し、５５℃で４時間酵素処理を行い、次いで９０℃で加熱殺菌して酵素を失活させた。続いて、前記酵素処理工程で得られた酵素処理液に表１に示す乳酸菌スターターと酵母スターターを接種し、３０℃で１６時間発酵処理を行い、次いで９０℃で１０分間加熱して乳酸菌と酵母を殺菌して、カカオ発酵処理液を得た。
1. Flavor evaluation of cocoa fermentation treatment liquid with and without enzyme treatment (Examples 1 to 3)
Among the raw materials shown in Table 1, water, cacao mass (manufactured by Daito Cacao Co., Ltd.) and sugar are dissolved and mixed at 50 ° C., heat-sterilized at 90 ° C., and then each enzyme of Examples 1 to 3 is added. The enzyme treatment was performed at 55 ° C. for 4 hours, and then the enzyme was inactivated by heat sterilization at 90 ° C. Subsequently, the lactic acid bacteria starter and yeast starter shown in Table 1 were inoculated into the enzyme treatment solution obtained in the enzyme treatment step, subjected to fermentation treatment at 30 ° C. for 16 hours, and then heated at 90 ° C. for 10 minutes to lactic acid bacteria and yeast. Was sterilized to obtain a cacao fermentation treatment solution.
（比較例１）
表１に示す原料のうち、水、カカオマス（大東カカオ（株）製）および砂糖を５０℃で溶解・混合し、９０℃で加熱殺菌した後、酵素処理およびその後の加熱殺菌をしないこと以外は実施例１〜３と同様の方法で発酵処理工程を行い、カカオ発酵処理液を得た。
(Comparative Example 1)
Of the raw materials shown in Table 1, water, cacao mass (manufactured by Daito Cacao Co., Ltd.) and sugar are dissolved and mixed at 50 ° C., heat sterilized at 90 ° C., and then not subjected to enzyme treatment and subsequent heat sterilization. A fermentation treatment step was performed in the same manner as in Examples 1 to 3 to obtain a cacao fermentation treatment solution.
（評価）
表２より、発酵処理前後のｐＨを比較すると、実施例１〜３は比較例１と比べて発酵処理後のｐＨの低下が大きく、発酵がより進行しているものと考えられた。
また、表３は、カカオ発酵処理液の官能評価結果を示したものである（モニター数：９名）。表３から、実施例１〜３で得られたカカオ発酵処理液は、酵素処理工程を行わなかった比較例１で得られたカカオ発酵処理液よりも風味変化が大きく、甘味や旨味が付与されていた。したがって、発酵処理工程で乳酸菌と酵母を使用する場合でも、得られるカカオ発酵処理液に甘味や旨味を付与するには、発酵処理工程の前に酵素処理工程を行う必要があることが分かった。
(Evaluation)
From Table 2, when the pH before and after the fermentation treatment was compared, Examples 1 to 3 had a greater decrease in pH after the fermentation treatment than Comparative Example 1, and it was considered that fermentation was progressing more.
Table 3 shows the sensory evaluation results of the cacao fermentation treatment solution (number of monitors: 9). From Table 3, the cocoa fermentation treatment liquid obtained in Examples 1 to 3 has a larger flavor change than the cocoa fermentation treatment liquid obtained in Comparative Example 1 in which the enzyme treatment step was not performed, and is given sweetness and umami. It was. Therefore, even when lactic acid bacteria and yeast are used in the fermentation treatment step, it has been found that the enzyme treatment step needs to be performed before the fermentation treatment step in order to impart sweetness and umami to the obtained cacao fermentation treatment solution.
２．乳酸菌の種類を変えて調製したカカオ発酵処理液の加糖品の風味評価
（参考例１〜６）
表４に示す原料のうち、水、カカオマス（大東カカオ（株）製）および砂糖を５０℃で溶解・混合し、９０℃で加熱殺菌した後、参考例１〜６の複合酵素を添加し、５５℃で４時間酵素処理を行い、次いで９０℃で加熱殺菌して複合酵素を失活させた。続いて、前記酵素処理工程で得られた酵素処理液に表４に示す各種乳酸菌スターターを接種し、３０℃で１６時間発酵処理を行い、次いで９０℃で１０分間加熱して乳酸菌を殺菌して、カカオ発酵処理液を得た。そして、表５に示すように、得られたカカオ発酵処理液に室温下で水と砂糖を添加・混合して、カカオ発酵処理液の加糖品を得た。
2. Flavor evaluation of sweetened products of cocoa fermentation treatment liquid prepared by changing the type of lactic acid bacteria (Reference Examples 1 to 6)
Among the raw materials shown in Table 4, water, cacao mass (manufactured by Daito Cacao Co., Ltd.) and sugar are dissolved and mixed at 50 ° C., heat sterilized at 90 ° C., and then the complex enzymes of Reference Examples 1 to 6 are added. The enzyme treatment was performed at 55 ° C. for 4 hours, and then heat sterilized at 90 ° C. to deactivate the complex enzyme. Subsequently, the enzyme treatment solution obtained in the enzyme treatment step was inoculated with various lactic acid bacteria starters shown in Table 4, fermented at 30 ° C. for 16 hours, and then heated at 90 ° C. for 10 minutes to sterilize the lactic acid bacteria. A cacao fermentation treatment solution was obtained. And as shown in Table 5, water and sugar were added and mixed with the obtained cacao fermentation processing liquid at room temperature, and the sweetened | cured product of the cacao fermentation processing liquid was obtained.
（評価）
表６より、乳酸菌による発酵処理前後のｐＨをみると、使用した乳酸菌の種類によってｐＨの低下度合が異なり、特に参考例３と参考例４では、ｐＨがほとんど低下していないことが分かる。
(Evaluation)
From Table 6, it can be seen that when the pH before and after the fermentation treatment with lactic acid bacteria is observed, the degree of pH decrease differs depending on the type of lactic acid bacteria used, and in particular, Reference Example 3 and Reference Example 4 have almost no pH decrease.
表７は、前記「１．酵素処理の有無によるカカオ発酵処理液の風味評価」と同様の方法を用いて、得られたカカオ発酵処理液の加糖品の官能評価結果を示したものである。表７より、ヨーグルトなどに用いられるストレプトコッカス・サーモフィルス、ラクトバチルス・ブルガリカス、ラクトバチルス・アシドフィルスでは、香りと酸味に欠け、そのため風味変化が少ない結果となった（参考例３，４を参照）。他の乳酸菌については、香りと酸味の変化が大きく、それぞれ特徴ある発酵風味を示すことが分かった（参考例１，２，５，６を参照）。これらの中でも、特にラクトバチルス・プランタラムを使用したものが好ましい結果となった（参考例１，２を参照）。
上記の試験は、乳酸菌の接種および発酵による風味変化をみるため、酵母を接種せず行ったものであるが、全ての乳酸菌が適用可能なわけではなく、適切な乳酸菌を選択する必要があることが分かった。
Table 7 shows the sensory evaluation results of the sweetened product of the obtained cocoa fermentation treatment liquid using the same method as in “1. Flavor evaluation of cocoa fermentation treatment liquid with and without enzyme treatment”. From Table 7, the Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus used for yogurt and the like lacked the aroma and acidity, and thus the flavor change was small (see Reference Examples 3 and 4). . About other lactic acid bacteria, it turned out that the change of fragrance and sourness is large, and each shows a characteristic fermentation flavor (refer to reference examples 1, 2, 5, and 6). Among these, those using Lactobacillus plantarum were particularly preferable (see Reference Examples 1 and 2).
The above test was conducted without inoculating yeast in order to see the flavor change due to inoculation and fermentation of lactic acid bacteria, but not all lactic acid bacteria are applicable, and it is necessary to select appropriate lactic acid bacteria I understood.
３．酵母の種類を変えて調製したカカオ発酵処理液の加糖・濃縮品を添加したチョコレートの風味評価
（実施例４，５）
表８に示す原料のうち、水、カカオマス（大東カカオ（株）製）および砂糖を５０℃で溶解・混合し、９０℃で加熱殺菌した後、実施例４，５の複合酵素を添加し、５５℃で４時間酵素処理を行い、次いで９０℃で加熱殺菌して複合酵素を失活させた。続いて、前記酵素処理工程で得られた酵素処理液に表８に示す乳酸菌スターターと酵母スターターを接種し、３０℃で１６時間発酵処理を行い、次いで９０℃で１０分間加熱して乳酸菌と酵母を殺菌して、カカオ発酵処理液を得た。そして、表５に示すように、得られたカカオ発酵処理液に室温下で水と砂糖を添加・混合して、カカオ発酵処理液の加糖品を調製し、さらにこれを１．５倍濃縮した加糖・濃縮品を既製品のチョコレートに１０重量％添加・混合してチョコレートを製造した。
3. Flavor evaluation of chocolate added with sweetened and concentrated cocoa fermentation solution prepared by changing the type of yeast (Examples 4 and 5)
Among the raw materials shown in Table 8, water, cacao mass (manufactured by Daito Cacao Co., Ltd.) and sugar are dissolved and mixed at 50 ° C., heat-sterilized at 90 ° C., and then the complex enzymes of Examples 4 and 5 are added. The enzyme treatment was performed at 55 ° C. for 4 hours, and then heat sterilized at 90 ° C. to deactivate the complex enzyme. Subsequently, the lactic acid bacteria starter and yeast starter shown in Table 8 were inoculated into the enzyme treatment solution obtained in the enzyme treatment step, subjected to fermentation treatment at 30 ° C. for 16 hours, and then heated at 90 ° C. for 10 minutes to lactic acid bacteria and yeast. Was sterilized to obtain a cacao fermentation treatment solution. Then, as shown in Table 5, water and sugar were added to and mixed with the obtained cacao fermentation treatment liquid at room temperature to prepare a sweetened product of the cacao fermentation treatment liquid, and this was further concentrated 1.5 times. The sweetened and concentrated product was added to and mixed with 10% by weight of the ready-made chocolate to produce chocolate.
（比較例２）
実施例４，５の発酵処理工程において、酵母を添加しないこと以外は、実施例４，５と同様の方法でチョコレートを製造した。
(Comparative Example 2)
In the fermentation treatment steps of Examples 4 and 5, chocolate was produced in the same manner as in Examples 4 and 5 except that yeast was not added.
（評価）
表９は、前記「１．酵素処理の有無によるカカオ発酵処理液の風味評価」と同様の方法を用いて、得られたカカオ発酵処理液の加糖・濃縮品を添加・混合して得られたチョコレートの官能評価結果を示したものである。表９に示すとおり、乳酸菌発酵により酸味、風味変化ともに強くなり（比較例２を参照）、さらに酵母発酵を併用することで、香りの変化がより強くなる評価結果が得られた（実施例４，５を参照）。
(Evaluation)
Table 9 was obtained by adding and mixing the sweetened / concentrated product of the obtained cocoa fermentation treatment liquid using the same method as in “1. Flavor evaluation of cocoa fermentation treatment liquid with and without enzyme treatment”. The sensory evaluation result of chocolate is shown. As shown in Table 9, both the sourness and flavor change were strengthened by lactic acid bacteria fermentation (see Comparative Example 2), and an evaluation result in which the change in fragrance was stronger by using yeast fermentation together was obtained (Example 4). , 5).
図１および図２は実施例４の発酵処理工程の前後の試料について、ヘッドスペースの気体に固相マイクロ抽出法を適用した方法（ＳＰＭＥ−ＨＳ法）を用いて、前記試料中の香気成分を分析したＭＳクロマトグラムである。ＧＣ−ＭＳの測定条件は以下に示す通りである。
（ＧＣ−ＭＳの測定条件）
Instrument :Agilent 6890N
Column ：DB-WAX 60m X 0.25mm id, 0.25μm
Carrier :Helium at 1.0mL/min measured at 60℃ (constant flow mode)
Oven :60℃ for 3min , 60-230℃ at 3℃/min , 230℃ for 30 min
Injector :250℃
Split Ratio :Splitless
Detector :MSD(5975N) , 250℃ transfer line
1 and 2 show the fragrance component in the sample using the method (SPME-HS method) in which the solid phase microextraction method is applied to the gas in the head space for the sample before and after the fermentation treatment step of Example 4. It is the analyzed MS chromatogram. The measurement conditions for GC-MS are as shown below.
(GC-MS measurement conditions)
Instrument: Agilent 6890N
Column: DB-WAX 60m X 0.25mm id, 0.25μm
Carrier: Helium at 1.0mL / min measured at 60 ℃ (constant flow mode)
Oven: 60 ℃ for 3min, 60-230 ℃ at 3 ℃ / min, 230 ℃ for 30 min
Injector: 250 ℃
Split Ratio: Splitless
Detector: MSD (5975N), 250 ℃ transfer line
発酵前（図１）と比較して、発酵後（図２）では、アセトン、２−ブタノン、エチルアルコール、プロピルアルコール、イソブチルアルコール、アセトイン、酢酸、プロピオン酸、イソ吉草酸、２−メチルブタン酸等の有機酸類やエタノール類の生成あるいは増加が検出され、軽い華やかな発酵感かつ複雑な香気成分により香味が付与されることが分かった（詳細は図３を参照）。 Compared with before fermentation (FIG. 1), after fermentation (FIG. 2), acetone, 2-butanone, ethyl alcohol, propyl alcohol, isobutyl alcohol, acetoin, acetic acid, propionic acid, isovaleric acid, 2-methylbutanoic acid, etc. The generation or increase of organic acids and ethanol was detected, and it was found that the flavor was imparted by a light and gorgeous fermentation feeling and a complex aroma component (see FIG. 3 for details).
本発明は、独特の発酵風味を有するカカオ発酵処理物、およびカカオ原料を酵素処理および発酵処理することで前記カカオ発酵処理物を製造する方法として有用である。 INDUSTRIAL APPLICABILITY The present invention is useful as a cocoa fermentation treatment product having a unique fermentation flavor and a method for producing the cocoa fermentation treatment product by subjecting a cocoa raw material to an enzyme treatment and a fermentation treatment.
Claims (4)
前記乳酸菌が、ラクトバチルス・プランタラム、ラクトバチルス・カゼイ、ビフィズス菌、ラクトバチルス・クレモリス、ラクトコッカス・ラクチス、ロイコノストックおよびケフィア菌から選ばれる１種または２種以上である、カカオ発酵処理物の製造方法。 A cocoa fermentation treatment product having an enzyme treatment step in which one or two or more enzymes selected from amylase, cellulase and protease are allowed to act on a cocoa raw material, and a fermentation treatment step in which lactic acid bacteria and yeast are allowed to act on the obtained enzyme treatment product A manufacturing method of
A cocoa fermentation treatment product, wherein the lactic acid bacterium is one or more selected from Lactobacillus plantarum, Lactobacillus casei, Bifidobacterium, Lactobacillus cremolith, Lactococcus lactis, Leuconostoc and Kefir Manufacturing method.
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