JP2011019441A - Cocoa beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cocoa beverage bearing comparison with a conventional cocoa beverage in taste, palate feeling and the like even though the cocoa beverage is low-calorie one. <P>SOLUTION: The cocoa beverage is obtained by adding 0.50-2.5 mass% of at least two kinds of cocoa powders different in cocoa butter content as the whole of cocoa powder and adding acesulfame potassium, sucralose and erythritol as sweeteners each at a specific ratio, to a raw material of the cocoa beverage. The cocoa powder preferably contains high-fat cocoa powder having 22-24 mass% of cocoa butter content, and low-fat cocoa powder having 10-12 mass% of cocoa butter content at a mass ratio of (2:8) to (8:2). <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cocoa beverage comprising cocoa powder.

  Cocoa beverages are beverages prepared by dissolving cocoa mass prepared from cocoa beans and cocoa powder obtained by removing a portion of cocoa butter from the cocoa mass in water together with sweeteners such as sugar, milk ingredients, and flavors. It is sold in containers such as beverage cans. Cocoa beverages are widely accepted by consumers because they can be consumed as they are without the need for consumers to dissolve cocoa powder or the like in water.

  A normal cocoa beverage is prepared by blending cocoa powder having a cocoa butter content of about 8 to 25% by mass as a raw material. This cocoa powder is made from fermented cocoa beans, and the taste, texture, richness of cocoa scent, body feeling peculiar to cocoa, etc. are mainly derived from this cocoa powder. May be. Sweeteners are also important factors that affect the sweetness of cocoa beverages and the body feeling, but sugar (sucrose) is generally used.

  On the other hand, the beverage market in recent years, as seen in sports drinks and coffee drinks, is a high-intensity sweetener and sugar alcohol instead of blending sugar (sucrose) as a sweetener because of the health-conscious background of consumers. The use of sugar and oligosaccharides to provide sweetness has been spreading and low calorie (including low sugar and micro saccharification) has been spreading. In this regard, Patent Document 1 listed below discloses erythritol as a sweetening composition that has a good sweetness with a texture while maintaining non-caloric characteristics, has a fast flavor, and has a strong flavor. And a sweetening composition containing two or more high intensity sweeteners. And it is described that the high sweetness degree sweetener may be a combination of acesulfame potassium and sucralose.

JP 2001-321114 A

  Cocoa drinks are also requested to be low in calories, but cocoa drinks are composed of delicious cacao scent, mellow taste of cream and milk, moderate sweetness, rich body, etc. It was difficult to achieve both low calorie consumption. In other words, in sports drinks and coffee drinks, it is easy to make sweet drinks and sharpness of such drinks compatible with sweetening. On the other hand, in cocoa drinks, high sweetness is required to reduce calories. When sweeteners, sugar alcohols, oligosaccharides, etc. are used, there is a problem that the richness required for cocoa beverages is impaired, the scent of cocoa is insufficient, or the taste of cocoa becomes thin. It was.

  Therefore, the object of the present invention is that even a low-calorie cocoa drink containing a sweetener is not inferior to conventional cocoa drinks in terms of taste, texture, etc. The object is to provide a low-calorie cocoa drink with a firm taste.

  As a result of diligent research to achieve the above object, the present inventors have blended two or more kinds of cocoa powders having different cocoa butter contents into the raw material of the cocoa beverage, and further added acesulfame potassium, sucralose, and erythritol. By blending sweeteners in specific proportions, taste, texture, richness of cocoa fragrance, cocoa-specific body feeling, sweetness of cocoa beverages, etc. are good even at low calories The present inventors have found that a cocoa beverage can be obtained, and have completed the present invention.

  That is, one of the present invention contains two or more kinds of cocoa powders having different cocoa butter contents and a sweetener containing acesulfame potassium, sucralose, and erythritol, and two or more kinds of cocoa butter contents different from each other. Cocoa powder is blended at a content of 0.50 to 2.5% by mass as a whole of the cocoa powder, and the acesulfame potassium, the sucralose, and the erythritol are 0.0060 to 0.034% by mass, 0.002 to 0.002%, respectively. Provided is a cocoa beverage characterized by being blended at a content of 0.0113% by mass and 0.2-5.0% by mass.

  According to the cocoa beverage of the present invention, since two or more kinds of cocoa powders having different cocoa butter contents are blended in a content of 0.50 to 2.5% by mass as a whole cocoa powder, the cocoa fragrance is Strong, cocoa butter derived from cocoa butter and less harsh, resulting in a cocoa drink with good throat penetration. Further, acesulfame potassium, sucralose, and erythritol are blended in a content of 0.0060 to 0.034 mass%, 0.002 to 0.0113 mass%, and 0.2 to 5.0 mass%, respectively. Therefore, the quality of the sweetness, the back cut is good, and it becomes a rich and thick cocoa drink.

  The other of the present invention contains two or more kinds of cocoa powders having different cocoa butter contents, and a sweetener containing acesulfame potassium, sucralose, and erythritol, and two or more kinds having different cocoa butter contents. The cocoa powder is blended in an amount of 0.50 to 2.5% by mass as a whole of the cocoa powder, and the sweetener is blended in an amount that provides a sweetness equivalent to an aqueous sucrose solution having a concentration of 2.0 to 30% by mass. The acesulfame potassium, the sucralose, and the erythritol are blended in a concentration ratio of 0.12 to 14.41: 0.040 to 5.20: 81.53 to 99.84, respectively. Provide cocoa beverages.

  According to the cocoa beverage of the present invention, since two or more kinds of cocoa powders having different cocoa butter contents are blended in a content of 0.50 to 2.5% by mass as a whole cocoa powder, the cocoa fragrance is Strong, cocoa butter derived from cocoa butter and less harsh, resulting in a cocoa drink with good throat penetration. Furthermore, a sweetener containing acesulfame potassium, sucralose, and erythritol is blended in an amount that gives a sweetness equivalent to that of an aqueous sucrose solution having a concentration of 2.0 to 30% by mass, and acesulfame potassium, sucralose, and erythritol are each 0%. .12-14.41: 0.040-5.20: 81.53-99.84 Concentration ratio, so sweetness, good after-cut, rich and thick cocoa beverage It becomes.

  In the cocoa beverage of the present invention, the cocoa butter content is preferably 0.062 to 0.54% by mass. According to this, a firm cocoa feeling can be imparted.

  In the cocoa beverage of the present invention, the two or more kinds of cocoa powders having different cocoa butter contents include a high-fat cocoa powder having a cocoa butter content of 22 to 24% by mass and a cocoa butter content of 10 to 12% by mass. The low-fat cocoa powder is preferably contained at a mass ratio of 2: 8 to 8: 2. According to this, since the high-fat cocoa powder imparts a rich scent and the low-fat cocoa powder imparts a taste of taste, the cocoa beverage takes advantage of both characteristics in a well-balanced manner.

  In the cocoa beverage of the present invention, the calorie per 100 ml of beverage is preferably 20 kcal or less.

  The cocoa beverage of the present invention is preferably sold in a heated state. According to this, the use of the sweetener provides a cocoa beverage that has a refreshing aftertaste while maintaining a cocoa-specific body feeling with little deterioration in quality even when stored in a warmed state. can do.

  In the cocoa drink of this invention, it is preferable to contain salt with content of 0.05-0.3 mass%. According to this, sweetness can be drawn and it can be set as a refreshing aftertaste.

  According to the cocoa beverage of the present invention, even a low-calorie cocoa beverage containing a sweetener is not inferior to a conventional cocoa beverage in terms of taste and texture, and has a rich fragrance. It is possible to provide a low-calorie cocoa drink with a firm taste.

In the present invention, cocoa powder is cocoa powder prepared by removing a part of cocoa butter that is a fat content from cacao mass. What is commonly called cocoa powder is
Although many contain about 8-25 mass% cocoa butter, the cocoa butter content of the cocoa powder in the present invention is not limited to this.

  Acesulfame Potassium used in the present invention is a synthetic sweetener having a sweetness that is approximately 200 times that of sucrose. Since it is generally used as a sweetener for foods and drinks and is also commercially available, such a commercial product may be used. The sweetness degree is an index representing the degree of sweetness with respect to the sucrose solution. For example, when the sweetness of an aqueous solution having a sucrose concentration of 1% by mass is 1 (sweetness degree 1), the sweetness degree of a sweetness component that exhibits a sweetness comparable to that sweetness at a concentration of 1/200 is 200. .

  Sucralose used in the present invention is a synthetic sweetener having a sweetness level approximately 600 times that of sucrose. Since it is generally used as a sweetener for foods and drinks and is also commercially available, such a commercial product may be used.

  Erythritol used in the present invention is a natural sugar alcohol type sweetener having a sweetness level approximately 0.8 times that of sucrose. Since it is generally used as an additive for foods and drinks and is also commercially available, such a commercial product may be used.

  Since the acesulfame potassium, sucralose, and erythritol used in the present invention are stable to heat, even when the cocoa beverage of the present invention is heat sterilized or sold as a hot bender in a warmed state. Convenient.

  In the cocoa beverage of the present invention, two or more kinds of cocoa powders that are the above cocoa powders and have different cocoa butter contents are blended in a content of 0.50 to 2.5% by mass as a whole. Moreover, it is more preferable to mix | blend with 1.0 to 2.0 mass% content as the whole cocoa powder, and it is most preferable to mix | blend with 1.2 to 1.8 mass% content.

  The sweetener containing the said acesulfame potassium, the said sucralose, and the said erythritol is mix | blended with the cocoa drink of this invention. As shown in the following, the form of the blending can be defined by the respective concentrations with respect to the entire cocoa beverage. Or it can prescribe | regulate by each concentration ratio and the sweetness degree of the whole cocoa drink.

  That is, when the aspect of the sweetener formulation in the cocoa beverage of the present invention is defined by the respective concentrations of the acesulfame potassium, the sucralose, and the erythritol with respect to the entire cocoa beverage, the acesulfame potassium, the sucralose, and The said erythritol is mix | blended by content of 0.0060-0.034 mass%, 0.002-0.0113 mass%, and 0.2-5.0 mass%, respectively. In this case, the acesulfame potassium, the sucralose, and the erythritol are 0.01 to 0.03% by mass, 0.0033 to 0.01% by mass, and 0.5 to 3.0% by mass, respectively. More preferably, it is blended at a content of 0.015 to 0.025 mass%, 0.005 to 0.008 mass%, and 0.6 to 2.5 mass%, respectively. Most preferred.

  On the other hand, when the aspect of the sweetener blending in the cocoa beverage of the present invention is defined by the concentration ratio of the acesulfame potassium, the sucralose, and the erythritol and the sweetness of the entire cocoa beverage, the acesulfame potassium, The sweetener containing the sucralose and the erythritol is blended in such an amount that the sweetness is equivalent to that of a sucrose aqueous solution having a concentration of 2.0 to 30% by mass. In this case, it is more preferable that it is blended in such an amount that the sweetness is equivalent to that of a sucrose aqueous solution having a concentration of 5.0 to 25% by mass, and the sweetness equivalent to that of a 5.0 to 20% by mass sucrose aqueous solution Most preferably, it is blended in such an amount. Moreover, the said acesulfame potassium, the said sucralose, and the said erythritol are mix | blended by the concentration ratio of 0.12-14.41: 0.040-5.20: 81.53-99.84, respectively. In this case, the acesulfame potassium, the sucralose, and the erythritol are more preferably blended in a concentration ratio of 0.33 to 5.63: 0.10 to 1.92: 92.59 to 99.56, respectively. Preferably, it is most preferably blended at a concentration ratio of 0.59 to 3.97: 0.19 to 1.28: 94.78 to 99.21, respectively.

  In the cocoa beverage of the present invention, other sweeteners such as sucrose can be blended in addition to the sweetener containing acesulfame potassium, sucralose, and erythritol as long as the above-described configuration is satisfied. In this case, it is preferable that the cocoa beverage is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 2.0 to 30% by mass, and the sweetness equivalent to that of an aqueous sucrose solution having a concentration of 5.0 to 25% by mass. More preferably, it is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 5.0 to 20% by mass.

  Moreover, it is also preferable not to mix | blend sucrose in the cocoa drink of this invention. According to this, a low-calorie cocoa beverage can be provided. In addition, excessive intake of sucrose can be prevented, and the recent health-oriented needs can be met.

  The cocoa beverage of the present invention is obtained according to the usual method for preparing a cocoa beverage, except that the above cocoa powder, the above acesulfame potassium, the above sucralose, and the above erythritol are used as a blending component of the cocoa beverage in the above formulation and content. be able to.

  In the cocoa beverage of the present invention, as an auxiliary ingredient, those used for ordinary cocoa drinks, that is, milk ingredients, stabilizers, emulsifiers, pH adjusters, fragrances, seasonings, etc. are selected as necessary. Can be used. For example, commercially available milk, condensed milk, sweetened defatted condensed milk, whole powdered milk or defatted powdered milk as a milk raw material, thickeners such as cellulose or xanthan gum as a stabilizer, sucrose fatty acid ester or polyglycerin as an emulsifier As a pH adjuster such as a fatty acid ester, lactic acid, citric acid, malic acid, phosphoric acid, or salts thereof, and as a seasoning, salt or the like can be selected and used as necessary.

  In the cocoa beverage of the present invention, the cocoa butter content is preferably 0.062 to 0.54% by mass, and the cocoa butter content is 0.124 to 0.432% by mass. More preferred.

  In the cocoa beverage of the present invention, it is preferable to blend a high fat cocoa powder and a low fat cocoa powder as two or more kinds of cocoa powders having different cocoa butter contents, as will be shown in Examples described later. Here, the high-fat cocoa powder usually means a cocoa powder having a cocoa butter content of about 22 to 24% by mass, and the low-fat cocoa powder usually has a cocoa butter content of about 10 to 12% by mass. Cocoa powder. In the present invention, for example, as two or more kinds of cocoa powders having different cocoa butter contents, a high fat cocoa powder having a cocoa butter content of 22 to 24% by mass and a low cocoa butter content of 10 to 12% by mass. The fat cocoa powder is preferably blended at a mass ratio of 2: 8 to 8: 2.

  In the cocoa beverage of the present invention, the calorie per 100 ml of beverage is preferably 20 kcal or less.

  In the cocoa beverage of the present invention, it is preferable to contain sodium chloride in a content of 0.05 to 0.3% by mass, as shown in Examples described later. In that case, it is preferable that the sweetener containing the said acesulfame potassium, the said sucralose, and the said erythritol is mix | blended in the quantity used as the sweetness equivalent to a 2.0-30 mass% sucrose aqueous solution. Moreover, the sweetener which contains salt by 0.08-0.25 mass% content and contains the said acesulfame potassium, the said sucralose, and the said erythritol is equivalent to a 5.0-25 mass% sucrose aqueous solution. It is more preferable that it is blended in such an amount that the sweetness level becomes the same. Furthermore, the sweetener containing 0.10 to 0.20% by mass of sodium chloride and containing the acesulfame potassium, the sucralose, and the erythritol is equivalent to a sucrose aqueous solution having a concentration of 5.0 to 20% by mass. It is most preferable that it is blended in such an amount that the sweetness level becomes.

  The cocoa beverage of the present invention can be sterilized as required for food hygiene, enclosed in a sealed container, and provided to the final consumer. For that purpose, for example, in accordance with a commonly used production technique, a can or glass bottled cocoa beverage may be retort sterilized, and the sterilized product may be used in cans, glass bottles, paper packs, PET bottles, etc. Aseptic filling is also possible.

  The cocoa beverage of the present invention may be provided to the end consumer as a cold beverage, or may be provided as a so-called hot bender in a heated state of 50 to 80 ° C. Since the cocoa beverage of the present invention uses a material that is not easily heat-deformed, it is particularly suitable for applications that are sold in a heated state such as a hot bender.

  EXAMPLES The present invention will be specifically described below with reference to examples, but these do not limit the scope of the present invention.

<Test Example 1>
A cocoa beverage was prepared according to the formulation shown in Table 1 below.

  At that time, as shown in Table 2 below, as the cocoa powder as the raw material, a high-fat cocoa powder having a cocoa butter content of 22 to 24% by mass (in the table, represented as “cocoa powder H”, the same shall apply hereinafter). And a low-fat cocoa powder having a cocoa butter content of 10 to 12% by mass (in the table, expressed as “cocoa powder L”, the same shall apply hereinafter), The effect of using fat cocoa powder together was investigated.

  In the sensory evaluation test, 6 panelists tasted the cocoa beverages of Examples A1 to A3 prepared as described above, and (1) “Please arrange them in the order that the scent of cocoa is strong”, (2) “Bitterness (Please order in the order you think the burnt smell is strong.), (3) "Please arrange in the order you think the roughness is strong", (4) "Please arrange in the order you think it is easy to drink" . Moreover, it evaluated similarly about the cocoa drink of Example B1-B3 or Example C1-C3 prepared as mentioned above, respectively. Table 3 below summarizes the results of the number of persons who evaluated that each evaluation item was the first among the compared cocoa beverages.

  As a result, when the content of cocoa powder was low (0.5% by mass, Examples A1 to A3), Example A1 containing only the low-fat cocoa powder tended to feel bitterness and roughness strongly. On the other hand, in Example A2 in which the high-fat cocoa powder and the low-fat cocoa powder were used in combination, the scent of cocoa was rich, easy to drink, and tended to be preferred.

  When the content of cocoa powder increased (2.5% by mass, Examples B1 to B3), Example B1 containing only low-fat cocoa powder tended to feel a bitter taste more strongly. By using high-fat cocoa powder in combination, the bitterness was weakened, it became easier to drink, and the scent of cocoa became stronger (Example B2).

  When the content of cocoa powder was further increased (3.8% by mass, Examples C1 to C3), opinions were broken throughout, and the effect of using low-fat cocoa powder and high-fat cocoa powder was not clear.

<Test Example 2>
A cocoa beverage was prepared according to the formulation shown in Table 4 below.

  At that time, as shown in Table 5 below, the effect of using the low-fat cocoa powder and the high-fat cocoa powder together was examined in the same manner as in Test Example 1, except that the composition of the cocoa powder as the raw material was changed.

  In the sensory evaluation test, the cocoa drinks of Examples A4 to A7 and Examples B4 to B7 prepared as described above were sampled by six panelists, and evaluated in the same manner as in Test Example 1. The results are summarized in Table 6 below.

  As a result, when the content of cocoa powder was low (0.5% by mass, Examples A4 to A7), Example A4 having a high content of low-fat cocoa powder tended to feel bitterness strongly. On the other hand, in Examples A5 and A6 in which the high-fat cocoa powder and the low-fat cocoa powder were used in combination, the scent of cocoa was rich, easy to drink and tended to be preferred.

  When the content of the cocoa powder increased (2.5% by mass, Examples B4 to B7), in Example B1 containing only the low-fat cocoa powder, there was a tendency to feel strongly bitter and rough. By using high-fat cocoa powder in combination, the bitterness and roughness became weak and easy to drink (Examples B5 and B6).

<Test Example 3>
A cocoa beverage was prepared according to the formulation shown in Table 7 below. At that time, the cocoa powder used as the raw material is represented by two types of high-fat cocoa powders of different brands not used in Test Examples 1 and 2 (in the table, “cocoa powder H1” or “cocoa powder H2”). The same), and one type of low-fat cocoa powder of a different brand not used in Test Examples 1 and 2 (represented as “cocoa powder L1” in the table, the same shall apply hereinafter).

  As shown in Table 8 below, the effects of using a low-fat cocoa powder and a high-fat cocoa powder were examined in the same manner as in Test Example 1 by changing the cocoa butter composition.

  In the sensory evaluation test, the cocoa beverages of Examples D1 to D12 prepared as described above were sampled by six panelists and evaluated in the same manner as in Test Example 1. The results are summarized in Table 9 below.

  As a result, even if the type of cocoa powder is changed, the bitterness and graininess are felt strongly only with the low-fat cocoa powder, and the bitterness and graininess are weakened when the high-fat cocoa powder is used in combination, as in Test Examples 1 and 2. As a result, it was recognized that it became easier to drink and the scent of cocoa became stronger.

  The results of the above Test Examples 1 to 3 are summarized in Table 10 below. In addition, about Example A1-7 and Example D1-12, the paneler was asked about the sweetness and the representative opinion was shown collectively.

  From these results, by using a combination of high-fat cocoa powder rich in fragrance and low-fat cocoa powder effective in taste, even if it is low calorie, taste, texture, richness of cocoa fragrance, etc. It became clear that a good cocoa beverage was obtained.

<Test Example 4>
A cocoa beverage was prepared according to the formulation shown in Table 11 below.

  At that time, as shown in Table 12 below, sucrose, erythritol, sucralose, and acesulfame potassium were used as the sweeteners as the raw materials, and the sweetness level (12.8) was the same. Instead, the effect of the type of sweetener was examined.

  In the sensory evaluation test, 6 panelists tasted the cocoa drinks of Examples E1 to E5 prepared as described above, and (1) “Please arrange them in the order you think they are delicious.”, (2) “The quality of sweetness Please arrange in the order in which you think is good ", (3)" Please arrange in the order in which you think the back cut is good ", (4)" Please arrange in the order that the rich feeling like cocoa is strong ", (5)" Example F1 (sucrose Please select from the examples E2 to E5 what you think is the closest to (contained). " Table 13 below summarizes the results of the number of persons who evaluated that each evaluation item falls under the first or second among the compared cocoa beverages.

  As a result, the cocoa beverage of Example E1 blended with sucrose was good in taste, sweetness, and richness like cocoa. And it was the cocoa beverage of Example E5 that used a blend of erythritol, sucralose, and acesulfame potassium that gave the sweetness closest to that sucrose.

<Test Example 5>
A cocoa beverage was prepared according to the formulation shown in Table 14 below.

  At that time, as shown in Table 15 below, acesulfame potassium, sucralose, and erythritol were used as the sweeteners as the raw materials, and their blending was changed so that the sweetness level (about 8) was the same. The effect of the type of sweetener was investigated.

  In the sensory evaluation test, six panelists tasted the cocoa beverages of Examples F1 to F14 prepared as described above, and (1) “the richness and thickness of cocoa”, (2) “the quality of sweetness”, ( 3) For each of the “overall tastes”, a score of 5 to 1 was given from the preferred one. The average results are summarized in Table 15 above. In addition, panelists received comments on sweetness, and their representative opinions are also summarized in Table 15 above.

As a result, the following tendency was recognized.
(Trends depending on the mixing ratio of acesulfame potassium and sucralose)
・ When there is a lot of acesulfame potassium, bitterness and saltiness become stronger.
・ If there is a lot of sucralose, the subsequent cuts are bad and the sweetness continues.
-By using acesulfame potassium and sucralose in combination, sweetness and richness similar to sucrose can be imparted. Also, moderate bitterness and saltiness match cocoa.
(Trends due to mixing ratio of acesulfame potassium, sucralose and erythritol)
・ By blending erythritol, the bitterness, saltiness, and metallic taste of acesulfame potassium and sucralose can be suppressed. In addition, the sweetness of the rise is strong and the richness comes out.
・ If the content of erythritol increases too much, it feels watery because of the good crispness. Also, the bitter taste of cocoa is masked.

  From these results, sweetness close to that of sucrose can be imparted by blending acesulfame potassium, sucralose and erythritol (Test Example 4). Thus, it was revealed that a better cocoa beverage can be obtained.

<Test Example 6>
A cocoa beverage was prepared according to the formulation shown in Table 16 below.

  At that time, as shown in Table 17 below, the sucrose used as the raw material and the purified salt were mixed, and the influence of the salty taste of the purified salt on the sweetness of the cocoa beverage was examined.

  In the sensory evaluation test, six panelists sampled the cocoa drinks of Examples G1 to G12 prepared as described above, and the panelists commented on the sweetness and saltiness. Shown together.

  As a result, when the sucrose content is 2 to 30% by mass and the salt concentration is 0.05 to 0.3%, the sweetness of the cocoa beverage is attracted and a clean aftertaste is obtained. It became clear that we could do it.

<Test Example 7>
The effect of the salt shown in Test Example 6 was examined using a blend of acesulfame potassium, sucralose and erythritol as a sweetener instead of sucrose. That is, a cocoa beverage was prepared according to the formulation shown in Table 18 below.

  At that time, as shown in Table 19 below, the effect of the saltiness of the refined salt on the sweetness of the cocoa beverage was examined by changing the composition of the refined salt as the raw material.

  In the sensory evaluation test, 6 panelists tasted the cocoa drinks of Examples H1 to H4 prepared as described above, and the panelists commented on the sweetness and saltiness. Shown together.

  As a result, it became clear that the sweetness of the cocoa beverage can be contrived without the salty taste being too strong when the concentration of sodium chloride is 0.05 to 0.3%, similar to the result of Test Example 7.

Claims (7)

  Two or more kinds of cocoa powders having different cocoa butter contents and a sweetener containing acesulfame potassium, sucralose, and erythritol are contained. The acesulfame potassium, the sucralose, and the erythritol are blended at a content of 50 to 2.5% by mass, and 0.0060 to 0.034% by mass, 0.002 to 0.0113% by mass, and 0.002%, respectively. A cocoa beverage characterized by being blended at a content of 2 to 5.0 mass%.   Two or more kinds of cocoa powders having different cocoa butter contents and a sweetener containing acesulfame potassium, sucralose, and erythritol are contained. 50% to 2.5% by mass of the sweetener, and the sweetener is compounded in an amount that gives a sweetness equivalent to 2.0 to 30% by mass sucrose aqueous solution, and the acesulfame potassium, sucralose, and The erythritol is blended at a concentration ratio of 0.12 to 14.41: 0.040 to 5.20: 81.53 to 99.84, respectively.   The cocoa drink according to claim 1 or 2, wherein the cocoa butter content is 0.062 to 0.54 mass%.   The two or more kinds of cocoa powders having different cocoa butter contents include a high fat cocoa powder having a cocoa butter content of 22 to 24% by mass and a low fat cocoa powder having a cocoa butter content of 10 to 12% by mass. The cocoa drink according to any one of claims 1 to 3, comprising a mass ratio of 2: 8 to 8: 2.   The cocoa drink according to any one of claims 1 to 4, wherein a calorie per 100 ml of the drink is 20 kcal or less.   The cocoa drink according to any one of claims 1 to 5, which is sold in a heated state.   The cocoa drink according to any one of claims 1 to 6, comprising sodium chloride in a content of 0.05 to 0.3% by mass.