JP2018139510A - Method for producing enzyme-processed cacao product - Google Patents
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Abstract
Description
本発明は、カカオ酵素処理物の製造方法に関する。 The present invention relates to a method for producing a cocoa enzyme-treated product.
カカオ豆はチョコレートやココア等の原料として使用されている。カカオ豆の風味は産地での発酵や乾燥及びその後の原料加工工程によって形成される。これらの過程で形成される風味等の品質はカカオ豆の品種、産地、製造工程によって異なる。
一般的に低品質に分類されるカカオ豆を使用して製造したチョコレートやココアは、本来の望ましい風味であるカカオ風味が弱く、不快な雑味が強く、低品質な製品となってしまう。
中南米で栽培されるクリオロ種は独特で良好な香りを有していて珍重されているが、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 are used as raw materials for chocolate and cocoa. The flavor of cocoa beans is formed by fermentation and drying in the production area and subsequent raw material processing. The quality of flavor and the like formed in these processes varies depending on the cocoa bean variety, production area, and manufacturing process.
Chocolate and cocoa produced using cocoa beans generally classified as low quality have a weak cocoa flavor, which is the original desired flavor, and an unpleasant miscellaneous taste, resulting in a low quality product.
Cryolo cultivated in Central and South America has a unique and good fragrance and is prized. However, it is very vulnerable to pests, and it is rare and expensive because of its small amount of cultivation.
このように、産地によりカカオ豆の風味の傾向は異なり、風味の質も悪いものがあることから、酵素を使用して改善する検討がされてきている。 Thus, since the tendency of the flavor of cocoa beans varies depending on the production area, and some of the flavors have poor quality, studies have been made to improve them using enzymes.
例えば、カカオ原料にプロテアーゼを作用させて旨味の強い酵素処理物を製造する方法が提案されている（特許文献１）。また、酵素処理後に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を製造する方法が提案されている（特許文献２）。 For example, there has been proposed a method for producing an enzyme-treated product having a strong taste by causing protease to act on a cocoa raw material (Patent Document 1). Moreover, the method of manufacturing the cocoa fermentation processed material which has a unique fermentation flavor by making it ferment with lactic acid bacteria and yeast after an enzyme process is proposed (patent document 2).
また、カカオ原料にポリフェノールオキシダーゼを作用させることでポリフェノール含量の多いカカオ原料及びカカオマスの収斂味を低減させる方法が提案されている（特許文献３）。 In addition, a method for reducing the astringent taste of a cocoa material having a high polyphenol content and cocoa mass by causing polyphenol oxidase to act on the cocoa material has been proposed (Patent Document 3).
また、グルコアミラーゼ等の酵素を作用させ、カカオの抽出液の乾燥固形分の量を増やして、その抽出液にココア粉を溶解させることでチョコレート飲料の風味を強くする方法が提案されている（特許文献４）。 In addition, a method has been proposed in which an enzyme such as glucoamylase is allowed to act to increase the dry solid content of the cocoa extract and dissolve the cocoa powder in the extract to enhance the flavor of the chocolate beverage ( Patent Document 4).
しかし、プロテアーゼ処理する特許文献１の技術は旨味の増強を目的としている。また特許文献２の技術では発酵風味の増強を目的としている。これらのプロテアーゼ処理する技術ではアミノ酸等の増加によって苦味等の他の風味が強くなるという問題があった。また、ポリフェノールオキシダーゼ処理する特許文献３の技術ではカカオ原料のカカオ風味が低減するという問題があった。また、特許文献４の技術はチョコレート飲料用の技術である上、使用するカカオ原料を増やさなければならないという問題があった。
このように、従来技術ではカカオの風味について十分に満足できるものが得られておらず、更に改善する余地がある。
本発明の目的はカカオ風味を増強したカカオ酵素処理物の製造法を提供することである。
However, the technique of Patent Document 1 for treating with protease is aimed at enhancing umami. The technique of Patent Document 2 aims to enhance fermentation flavor. These protease treatment techniques have a problem in that other flavors such as bitterness become stronger due to an increase in amino acids and the like. Further, the technique of Patent Document 3 in which polyphenol oxidase treatment is performed has a problem that the cocoa flavor of the cocoa raw material is reduced. Further, the technique of Patent Document 4 is a technique for chocolate beverages, and there is a problem that the cacao raw material to be used must be increased.
Thus, in the prior art, a sufficiently satisfactory flavor of cacao has not been obtained, and there is room for further improvement.
An object of the present invention is to provide a method for producing a cocoa enzyme treated product with enhanced cocoa flavor.
本発明者らは上記課題を解決するため種々検討を行った。その結果、驚くべきことに通常物性改良に用いられるペクチンメチルエステラーゼ活性を有するペクチナーゼをカカオ原料に作用させることで、カカオ風味を増強したカカオ酵素処理物ができることを見出し、本発明を完成させた。 The present inventors have made various studies in order to solve the above problems. As a result, it was surprisingly found that a cocoa enzyme-treated product having an enhanced cocoa flavor can be obtained by allowing a pectinase having pectin methylesterase activity, which is usually used for improving physical properties, to act on a cocoa raw material, thereby completing the present invention.
すなわち本発明は、
（１）カカオ原料にペクチンメチルエステラーゼ活性を有するペクチナーゼを作用させることを特徴とするカカオ酵素処理物の製造方法、
（２）ペクチンメチルエステラーゼ活性を有するペクチナーゼを、カカオ原料１ｋｇに対して、ペクチンメチルエステラーゼ活性が0.00001unit以上で作用させることを特徴とする、（１）記載のカカオ酵素処理物の製造方法、
（３）ペクチンメチルエステラーゼ活性を有するペクチナーゼを、カカオ原料１ｋｇに対して、ペクチンメチルエステラーゼ活性が0.0001unit以上で作用させることを特徴とする、（１）記載のカカオ酵素処理物の製造方法、
（４）ペクチンメチルエステラーゼ活性を有するペクチナーゼをｐＨ３〜６で作用させる、（１）〜（３）何れか１項記載のカカオ酵素処理物の製造方法。
（５）カカオ原料にペクチンメチルエステラーゼ活性を有するペクチナーゼを作用させることによりカカオ酵素処理物を製造し、該カカオ酵素処理物を配合原料として用いることを特徴とするチョコレート類の製造方法、
である。
That is, the present invention
(1) A method for producing a cocoa enzyme treated product, characterized by allowing a pectinase having pectin methylesterase activity to act on a cocoa raw material,
(2) The method for producing a cocoa enzyme treated product according to (1), wherein pectinase having pectin methylesterase activity is allowed to act on 1 kg of cocoa raw material at a pectin methylesterase activity of 0.00001 unit or more,
(3) The method for producing a cocoa enzyme-treated product according to (1), wherein pectinase having pectin methylesterase activity is allowed to act on 1 kg of cocoa raw material at a pectin methylesterase activity of 0.0001 unit or more,
(4) The method for producing a cocoa enzyme-treated product according to any one of (1) to (3), wherein a pectinase having pectin methylesterase activity is allowed to act at pH 3 to 6.
(5) A method for producing chocolate characterized by producing a cocoa enzyme-treated product by allowing a pectinase having pectin methylesterase activity to act on a cocoa material, and using the cocoa enzyme-treated product as a blending material,
It is.
本発明によれば、従来のカカオ原料に比べ、カカオ風味を増強したカカオ酵素処理物が得られる。 According to the present invention, a cocoa enzyme-treated product having an enhanced cocoa flavor as compared with a conventional cocoa raw material can be obtained.
（カカオ原料）
本発明において「カカオ原料」とは通常のチョコレート類に使用するカカオ豆、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、これらの１種または２種以上の混合物として使用することができる。
また、本発明において、「カカオ原料」は焙焼、又は非焙焼の、カカオ豆、ニブ（天然、未加工、乾燥、焙焼、未発酵、及び／又はアルカリ化）、殻、胚芽、子葉又はその組合せを含む。本発明において、「カカオマス」とは、カカオ豆又はその一部を粉砕して得られるカカオ粉末とカカオ脂との混合物を含む。
(Cacao ingredients)
In the present invention, the “cocoa raw material” includes cocoa beans, cacao nibs, cacao mass, cocoa powder and the like used for ordinary chocolates, and these can be used as one or a mixture of two or more thereof.
In the present invention, “cocoa raw material” is roasted or non-roasted cocoa beans, nibs (natural, raw, dried, roasted, unfermented, and / or alkalinized), shell, germ, cotyledon. Or a combination thereof. In the present invention, “cocoa mass” includes a mixture of cocoa powder and cocoa butter obtained by pulverizing cocoa beans or a part thereof.
（カカオ酵素処理物）
本発明のカカオ酵素処理物はカカオ原料に、ペクチナーゼを作用させたものである。酵素反応させることにより得られたカカオ酵素処理物はカカオ風味が向上する。さらに、本発明のカカオ酵素処理物を用いてチョコレート類を製造した場合、得られたチョコレート類はカカオ風味が増強され、良好なものとなる。
(Cacao enzyme processed product)
The cocoa enzyme-treated product of the present invention is obtained by allowing pectinase to act on a cocoa raw material. The cocoa enzyme-treated product obtained by the enzyme reaction improves the cocoa flavor. Furthermore, when chocolates are produced using the cocoa enzyme-treated product of the present invention, the obtained chocolates are enhanced in cacao flavor.
（ペクチナーゼ）
ペクチナーゼは高等植物の細胞壁等に含まれているペクチン質を分解する酵素群の総称である。本発明で使用し得るペクチナーゼとしては、ペクチンメチルエステラーゼ活性を有するものであれば、特に制限はされない。このような酵素としては、例えば、スミチームPME（新日本化学社製）、ＲＡＰＩＤＡＳＥ ＦＰ ＳＵＰＥＲ（ＤＳＭ社製）等が挙げられる。本発明においてペクチナーゼは１種または２種以上を併用して使用することができる。
(Pectinase)
Pectinase is a general term for a group of enzymes that degrade pectin contained in cell walls of higher plants. The pectinase that can be used in the present invention is not particularly limited as long as it has pectin methylesterase activity. Examples of such enzymes include Sumiteam PME (manufactured by Shin Nippon Chemical Co., Ltd.), RAPIDASE FP SUPER (manufactured by DSM), and the like. In the present invention, pectinases can be used alone or in combination of two or more.
（カカオ酵素処理物の製造）
本発明のカカオ酵素処理物は、カカオ原料にペクチンメチルエステラーゼ活性を有するペクチナーゼを作用させるのであればいかなる方法でも製造することができる。
製造例を挙げると次の通りである。
カカオ豆を概ね60〜100℃、20〜30分間焙焼した後粉砕し、カカオシェルとカカオニブに分別し、カカオニブに対して、ペクチンメチルエステラーゼ活性を有するペクチナーゼを、粉体または必要に応じて水溶液にして添加し、概ね40〜50℃、2〜8時間撹拌させながら酵素反応を行い、概ね70〜90℃、3〜4時間加熱して酵素を失活させると共にカカオニブを乾燥させ、カカオ酵素処理物を得る。
また本発明においては、ペクチナーゼの添加量はペクチンメチルエステラーゼ活性がカカオ原料１ｋｇ当たり0.00001unit以上であることが好ましい。より好ましくは0.0001unit以上である。
なお、本発明でいうペクチンメチルエステラーゼ活性の１unitとはpH4.5において１分間にペクチンのメチルエステルを分解して１μmolのカルボキシル基を生成する酵素量を表している。
また酵素反応を好ましくはpH3〜6、より好ましくはｐＨ3.5〜5.5で行う。
(Manufacture of processed cocoa enzyme)
The cocoa enzyme-treated product of the present invention can be produced by any method as long as pectinase having pectin methylesterase activity is allowed to act on the cocoa raw material.
Examples of production are as follows.
Cacao beans are roasted at 60 to 100 ° C. for 20 to 30 minutes and then pulverized and separated into cocoa shells and cocoa nibs. The enzyme reaction is carried out with stirring at approximately 40 to 50 ° C. for 2 to 8 hours. The enzyme is deactivated by heating at approximately 70 to 90 ° C. for 3 to 4 hours, and the cocoa nibs are dried, and the cocoa enzyme treatment is performed. Get things.
In the present invention, the amount of pectinase added is preferably such that the pectin methylesterase activity is 0.00001 unit or more per kg of cocoa raw material. More preferably, it is 0.0001 unit or more.
In the present invention, 1 unit of pectin methylesterase activity represents the amount of enzyme that decomposes the methyl ester of pectin per minute at pH 4.5 to produce 1 μmol of a carboxyl group.
The enzyme reaction is preferably performed at pH 3-6, more preferably pH 3.5-5.5.
上記のようにして得られた酵素処理物はチョコレート類の製造等に利用できる。本発明におけるチョコレート類とは、規約（「チョコレート類の表示に関する公正競争規約」）ないし法規上の制約を受けるものではなく、ココアバター以外の動植物油脂を使用した各種チョコレート類および油脂加工食品、チョコレート製品を包含する。
前記酵素処理物を、概ね130〜140℃、35〜45分間焙焼し磨砕してカカオマスを調製する。カカオマス、砂糖、植物油脂等を配合して常法によりチョコレート類を得ることができる。
本発明の製造方法で得られたカカオ酵素処理物を用いて製造されたチョコレート類はカカオ風味が増強された良好な風味のものになる。
The enzyme-treated product obtained as described above can be used for the production of chocolates and the like. The chocolates in the present invention are not subject to regulations ("Fair competition regulations on the display of chocolates") or legal restrictions, and various chocolates and fat processed foods and chocolates using animal and vegetable oils and fats other than cocoa butter, chocolate Includes products.
The enzyme-treated product is roasted and ground at approximately 130 to 140 ° C. for 35 to 45 minutes to prepare cocoa mass. Chocolates can be obtained by a conventional method by blending cacao mass, sugar, vegetable oil and the like.
Chocolates produced using the cocoa enzyme-treated product obtained by the production method of the present invention have a good flavor with enhanced cocoa flavor.
以下に本発明の実施例を示し、本発明をより詳細に説明する。なお、例中、％は重量基準を意味する。 Examples of the present invention will be described below to explain the present invention in more detail. In the examples,% means a weight basis.
（実施例１）
カカオ豆を100℃、30分間焙焼した後粉砕し、カカオシェルとカカオニブに分別した。次に、カカオニブ600ｇに対して、スミチームPME（新日本化学社製）600ｍｇを含有した水溶液450ｇを加えて、ｐＨ3.5〜5.5で50℃で8時間撹拌反応を行い、80℃で3時間加熱して酵素を失活、乾燥させ、カカオ酵素処理物を得た。次に、カカオ酵素処理物を135℃、35分間焙焼し、磨砕してカカオマスを得た。
また、カカオマス50％、砂糖38.8％、植物油脂11％、レシチン0.2％を配合して常法に従いチョコレートを得た。
Example 1
The cocoa beans were roasted at 100 ° C. for 30 minutes and then pulverized and separated into cocoa shells and cocoa nibs. Next, 450 g of an aqueous solution containing 600 mg of Sumiteam PME (manufactured by Shin Nippon Chemical Co., Ltd.) is added to 600 g of cacao nibs, and the mixture is stirred at pH 3.5 to 5.5 for 8 hours at 50 ° C. and heated at 80 ° C. for 3 hours. The enzyme was deactivated and dried to obtain a cocoa enzyme-treated product. Next, the cocoa enzyme-treated product was roasted at 135 ° C. for 35 minutes and ground to obtain cocoa mass.
Further, 50% cocoa mass, 38.8% sugar, 11% vegetable oil and fat, and 0.2% lecithin were mixed to obtain chocolate according to a conventional method.
（実施例２）
実施例１において、酵素量を６ｎｇにする以外は実施例１と同様に処理してカカオ酵素処理物を得た。カカオ酵素処理物を原料とし、実施例１と同様にしてカカオマスとチョコレートを得た。
(Example 2)
In Example 1, a cocoa enzyme treated product was obtained by the same treatment as in Example 1 except that the amount of the enzyme was changed to 6 ng. Using the cocoa enzyme-treated product as a raw material, cocoa mass and chocolate were obtained in the same manner as in Example 1.
（実施例３）
実施例１において、酵素量を６０ｎｇにする以外は実施例１と同様に処理してカカオ酵素処理物を得た。カカオ酵素処理物を原料とし、実施例１と同様にしてカカオマスとチョコレートを得た。
(Example 3)
In Example 1, a cocoa enzyme treated product was obtained by the same treatment as in Example 1 except that the amount of the enzyme was changed to 60 ng. Using the cocoa enzyme-treated product as a raw material, cocoa mass and chocolate were obtained in the same manner as in Example 1.
（実施例４）
実施例１において、酵素量を３０ｇにする以外は実施例１と同様に処理してカカオ酵素処理物を得た。カカオ酵素処理物を原料とし、実施例１と同様にしてカカオマスとチョコレートを得た。
(Example 4)
In Example 1, a cocoa enzyme treated product was obtained by the same treatment as in Example 1 except that the amount of enzyme was changed to 30 g. Using the cocoa enzyme-treated product as a raw material, cocoa mass and chocolate were obtained in the same manner as in Example 1.
（比較例１）
実施例１において、酵素を使用しない以外は実施例１と同様に処理してカカオ酵素未処理物を得た。カカオ酵素未処理物を原料とし、実施例１と同様にしてカカオマスとチョコレートを得た。
(Comparative Example 1)
In Example 1, an untreated cocoa enzyme was obtained by the same treatment as in Example 1 except that no enzyme was used. Cocoa mass and chocolate were obtained in the same manner as in Example 1 using untreated cocoa enzymes.
（比較例２）
実施例１において、酵素量を０．６ｎｇにする以外は実施例１と同様に処理してカカオ酵素処理物を得た。カカオ酵素処理物を原料とし、実施例１と同様にしてカカオマスとチョコレートを得た。
(Comparative Example 2)
In Example 1, a cocoa enzyme treated product was obtained by the same treatment as in Example 1 except that the amount of the enzyme was 0.6 ng. Using the cocoa enzyme-treated product as a raw material, cocoa mass and chocolate were obtained in the same manner as in Example 1.
（風味評価）
実施例及び比較例で得られたカカオマス及びチョコレートについて風味評価を行った。
カカオ原料を酵素処理しない従来のカカオ原料から得られるカカオマス（比較例１）のカカオ風味の評価を３点とし、下記の基準で１〜５点の５段階で評価した。風味評価は熟練したパネル４名で行い、合意により風味評価点を決定した。カカオ風味の風味評価点が４点以上の場合、合格と判断した。
（カカオ風味）
５点：比較例１よりカカオ風味が非常に強い。
４点：比較例１よりカカオ風味が強い。
３点：比較例１とカカオ風味が同等である。
２点：比較例１よりカカオ風味が弱い。
１点：比較例１よりカカオ風味が非常に弱い。
(Taste evaluation)
Flavor evaluation was performed about the cacao mass and chocolate obtained by the Example and the comparative example.
Evaluation of the cacao flavor of the cacao mass (Comparative Example 1) obtained from a conventional cacao raw material that does not enzymatically treat the cacao raw material was made into 3 points, and was evaluated in 5 stages of 1 to 5 points according to the following criteria. The flavor evaluation was performed by four skilled panels, and the flavor evaluation score was determined by agreement. When the cacao flavor evaluation score was 4 or more, it was judged as acceptable.
(Cacao flavor)
5 points: Cacao flavor is much stronger than Comparative Example 1.
4 points: Stronger cacao flavor than Comparative Example 1.
3 points: Comparative Example 1 and cacao flavor are equivalent.
2 points: The cacao flavor is weaker than Comparative Example 1.
1 point: The cacao flavor is much weaker than Comparative Example 1.
（表１）カカオマスの評価結果
実施例１〜４のカカオマスは、比較例１のカカオマスよりもカカオ風味が増強され、風味が良好だった。比較例２のカカオマスは比較例１と同程度の風味で、ペクチナーゼの酵素活性が少なすぎるとカカオ風味が増強されない結果となった。 The cacao masses of Examples 1 to 4 were enhanced in cacao flavor and better in flavor than the cacao masses of Comparative Example 1. The cocoa mass of Comparative Example 2 had the same flavor as Comparative Example 1, and the cocoa flavor was not enhanced when the enzyme activity of pectinase was too small.
（チョコレートの評価結果）
また、カカオマスから作製したチョコレートの風味評価においても、カカオマスと同様の結果が得られ、実施例１〜４のチョコレートの風味は合格であった。一方、比較例１と比較例２のチョコレートの風味は不合格であった。
(Evaluation result of chocolate)
Moreover, also in the flavor evaluation of the chocolate produced from cacao mass, the same result as cacao mass was obtained, and the flavor of the chocolate of Examples 1-4 was a pass. On the other hand, the flavors of the chocolates of Comparative Examples 1 and 2 were unacceptable.
Claims (5)
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| JP2017034713A JP2018139510A (en) | 2017-02-27 | 2017-02-27 | Method for producing enzyme-processed cacao product |
| PCT/JP2018/006695 WO2018155628A1 (en) | 2017-02-27 | 2018-02-23 | Method for producing enzyme-treated cacao product |
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| JP2017034713A Pending JP2018139510A (en) | 2017-02-27 | 2017-02-27 | Method for producing enzyme-processed cacao product |
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| US20090263556A1 (en) * | 2006-11-17 | 2009-10-22 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
| JP2010172258A (en) * | 2009-01-29 | 2010-08-12 | Takasago Internatl Corp | Tea extract and method for producing same |
| CN102687838A (en) * | 2011-03-21 | 2012-09-26 | 广州市名花香料有限公司 | Cocoa extract preparation method |
| JP2014008011A (en) * | 2012-06-29 | 2014-01-20 | Meiji Co Ltd | Producing method of sauce containing cut fruits and vegetables |
| JP2015100276A (en) * | 2013-11-21 | 2015-06-04 | 三井農林株式会社 | Methods for producing protein digest from tea leaves |
| CN106417844A (en) * | 2016-09-27 | 2017-02-22 | 中国热带农业科学院香料饮料研究所 | Method for fermenting wet cocoa beans |
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| JPS4868777A (en) * | 1971-12-25 | 1973-09-19 | ||
| US20090263556A1 (en) * | 2006-11-17 | 2009-10-22 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
| JP2010172258A (en) * | 2009-01-29 | 2010-08-12 | Takasago Internatl Corp | Tea extract and method for producing same |
| CN102687838A (en) * | 2011-03-21 | 2012-09-26 | 广州市名花香料有限公司 | Cocoa extract preparation method |
| JP2014008011A (en) * | 2012-06-29 | 2014-01-20 | Meiji Co Ltd | Producing method of sauce containing cut fruits and vegetables |
| JP2015100276A (en) * | 2013-11-21 | 2015-06-04 | 三井農林株式会社 | Methods for producing protein digest from tea leaves |
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