JP2021036856A - Cacao pulp powder and method for producing the same, chocolate and oil and fat processed food - Google Patents

Abstract

To provide cacao pulp powder capable of being used for producing chocolate and a method for producing the same, and chocolate and an oil and fat processed food having new flavor.SOLUTION: Chocolate containing cacao pulp powder contains 1 mass% or more of cacao and contains 0.1 mass% or more of cacao pulp powder which is powder of cacao pulp in terms of mass excluding moisture; the cacao pulp powder is powder of cacao pulp from which moisture is removed; the cacao pulp powder has preferably a moisture content of 10 mass% or less and a particle diameter of 5 mm or less; the oil and fat processed food contains edible oil and fat as a principal component and contains 0.1 mass% or more of the cacao pulp powder in terms of mass excluding moisture.SELECTED DRAWING: Figure 1

Description

The present invention relates to cacao pulp powder, a method for producing the same, chocolate and processed fats and oils.

In general, the raw materials for chocolate are cocoa mass, cocoa butter, sugar, milk powder, emulsifiers, flavors and the like (Patent Document 1).
In recent years, attention has been paid to the health benefits of chocolate, and chocolate containing a large amount of cacao is popular.

JP-A-2018-0749909

By the way, the inventors of the present application have been able to find a raw material that produces an unprecedented flavor while developing chocolate that is particular about cacao.

Therefore, an object of the present invention is to provide cacao pulp powder and a method for producing the same, which can be used for producing chocolate, and chocolate and processed fats and oils having a new flavor.

The present invention for solving the above problems is characterized by containing cocoa pulp powder, which is a chocolate containing 1% by mass or more of cacao and is a powder of 0.1% by mass or more of cacao pulp in terms of mass excluding water. And.

According to such chocolate, it is possible to provide a new flavor chocolate having an unprecedented sourness and soft sweetness derived from cacao pulp powder. Then, in the form of chocolate, the cacao pulp powder is shielded from water and air and is not easily damaged, so that the flavor of cacao pulp can be easily enjoyed together with the flavor of cacao at any time.

The chocolate referred to in the present application is not limited to the chocolate referred to in the fair competition rules regarding the labeling of chocolates (hereinafter, simply referred to as "rules"). That is, it may contain less cacao than the chocolate dough according to the regulations, and for example, it includes not only chocolate dough and quasi-chocolate dough according to the regulations but also those having a cacao content of less than 7%. Further, chocolate (including those not limited to the rules) partially used for so-called chocolate confectionery, quasi-chocolate confectionery, etc. is also included in the present invention.

In the chocolate described above, it is desirable that the proportion of cacao pulp powder is 80% by mass or less in terms of mass excluding water.

By setting the cacao pulp powder to 80% by mass or less, it is possible to easily combine chocolate with a layer of edible fats and oils containing a cacao content.

In the above-mentioned chocolate, it is desirable that the water content is 3% by mass or less.

By setting the water content to 3% by mass or less, it is possible to easily combine chocolate with a layer of edible oil and fat containing a cacao content. In addition, the storage stability of chocolate can be improved.

In the above-mentioned chocolate, the cacao content may be 35% by mass or more, and the components other than the cacao content and the cacao pulp powder may be less than 1% by mass in the mass excluding water.

According to such chocolate, 99% by mass or more of the components can be derived from cacao, which can be appreciated by chocolate lovers.

The chocolate described above may be solid at 20 ° C.

As described above, by being solid at 20 ° C., chocolate can be easily handled and eaten.

The present invention that solves the above-mentioned problems is cacao pulp powder, which is a powder of cacao pulp from which water has been removed.

According to this cocoa pulp powder, the removal of water makes it easier to mix with foods having a high proportion of fats and oils such as chocolate. In addition, the cacao pulp powder has excellent long-term storage stability in each stage as compared with the cacao pulp because the water content is removed. Further, since the cacao pulp powder is a powder, it is easy to store, and it is easy to measure when it is used as a food material.

The cacao pulp powder described above preferably has a water content of 10% by mass or less.

When the water content is 10% by mass or less, long-term storage stability can be improved. In addition, the stickiness of the cacao pulp powder can be suppressed, and handling such as weighing can be facilitated.

The cacao pulp powder described above preferably has a particle size of 5 mm or less.

With such a particle size, it is possible to facilitate handling such as weighing of cacao pulp powder.

In the method for producing cacao pulp powder of the present invention, which solves the above-mentioned problems, the puree of cacao pulp is frozen at a temperature of −20 ° C. or lower, reduced pressure to remove water, returned to normal pressure, pulverized and powdered. It is characterized in that it is shaped and passed through a predetermined mesh.

According to such a production method, it is possible to obtain a powder having a uniform particle size from which water has been removed.

The present invention for solving the above-mentioned problems is a processed fat and oil product containing edible fats and oils, and is characterized by containing 0.1% by mass or more of cacao pulp powder by mass excluding water.

According to such a processed fat and oil product, it is possible to provide a processed fat and oil product having a new flavor having an unprecedented sourness and soft sweetness derived from cacao pulp powder. Then, by forming the processed oil and fat product, the cacao pulp powder is shielded from water and air and is less likely to be damaged, so that the flavor of the cacao pulp can be easily enjoyed at any time.

According to the chocolate of the present invention, it is possible to provide a chocolate having a new flavor having an unprecedented sourness and soft sweetness. Then, in the form of chocolate, the cacao pulp powder is shielded from water and air and is not easily damaged, so that the flavor of cacao pulp can be easily enjoyed together with the flavor of cacao at any time.

Further, according to the cacao pulp powder of the present invention, since the water content is removed, it becomes easy to mix with foods having a high proportion of fats and oils such as chocolate. In addition, the cacao pulp powder has excellent long-term storage stability in each stage as compared with the cacao pulp because the water content is removed. Further, since the cacao pulp powder is a powder, it is easy to store, and it is easy to measure when it is used as a food material.

Further, according to the method for producing cacao pulp powder of the present invention, it is possible to obtain a powder having a uniform particle size from which water has been removed.

Further, according to the processed fat and oil product of the present invention, it is possible to provide a processed fat and oil product having a new flavor having an unprecedented sourness and soft sweetness derived from cacao pulp powder. Then, by forming the processed oil and fat product, the cacao pulp powder is shielded from water and air and is less likely to be damaged, so that the flavor of the cacao pulp can be easily enjoyed at any time.

It is a table which shows the composition of the material of an Example and a reference example.

Next, each embodiment of the present invention will be described.

[Cacao pulp powder]
The cacao pulp powder of the present embodiment is a powder of cacao pulp from which water has been removed. Cocoa pulp is the white pulp that surrounds the cocoa beans in the cocoa pods (cocoa nuts). The cacao pulp powder is a powder obtained by removing water from the cacao pulp, and was invented by the inventors of the present application and the like.

The water content of the cacao pulp powder is preferably 10% by mass or less, more preferably 9% by mass or less, and further preferably 5% by mass or less. As an example, the water content of cacao pulp powder is 3% by mass.

By lowering the water content of the cacao pulp powder, long-term storage stability can be improved. In addition, the stickiness of the cacao pulp powder can be suppressed, and handling such as weighing can be facilitated.

The particle size of the cacao pulp powder is not particularly limited, but is preferably 5 mm or less. By making the particle size not too large, it is possible to facilitate handling such as weighing of cacao pulp powder.
The finer the particle size of the cacao pulp powder, the better the texture when it is put into other ingredients. Therefore, it is preferably 3 mm or less, preferably 2 mm or less, and more preferably 1 mm or less.
Such adjustment of the particle size can be easily performed by passing through a predetermined mesh. For example, when trying to make the particle size uniform to 5 mm or less, the cacao pulp powder may be sieved with a mesh having a mesh size of 5 mm or slightly smaller than 5 mm. The same applies when the particle size is adjusted to another size.

Further, if the particle size of the cacao pulp powder is too small, it is inconvenient to handle because it flies, so it is desirable that the peak particle size of the cacao pulp powder is 10 to 1000 μm. The lower limit of the peak particle size is more preferably 100 μm or more, and the upper limit is more preferably 500 μm or less.
Here, the particle size distribution shall be measured by a laser diffraction method / scattering method. For example, the particle size distribution can be measured with a laser diffraction type particle size distribution measuring device Mastersizer 3000 manufactured by Malvern.

According to such cacao pulp powder, since the water content is removed, it is easy to mix with foods having a high proportion of fats and oils such as chocolate. Further, since the cacao pulp powder is a powder, it is easy to store, and it is easy to measure when it is used as a food material.

The cacao pulp, which is the raw material of the cacao pulp powder, contains about 85% by mass of water. Although cacao pulp has been used for smoothies and the like in recent years, it has not been used for chocolate so far. This is because if there is a lot of water, it cannot be used as it is for chocolate. When chocolate is produced from cacao pods, the cacao pulp supplies water and sugar during fermentation, and the cacao pulp itself is liquefied and disappears. That is, in general chocolate production, cocoa pulp is not used to remain itself.

The method of using cacao pulp powder is not limited to chocolate. The cacao pulp powder can also be used for processed fats and oils similar to chocolate, and can be considered to be generally used for other confectioneries, such as flours such as wheat flour, and confectioneries using grains such as potatoes and rice. By making powdered cacao pulp, it is easy to use for these confectioneries. In addition, the cacao pulp powder can enhance the flavor of the cacao pulp by removing the water content. The cacao pulp powder can also be used as a topping to be attached to the surface of snacks and cakes, instead of being mixed with confectionery.

[Manufacturing method of cacao pulp powder]
When producing cacao pulp powder, a so-called freeze-drying method can be used.

For cacao pulp as a raw material, cacao pulp (flesh) is lined with a mesh of a predetermined size to make puree. Then, this puree is sterilized by heating it at 70 ° C. for 10 minutes. The resulting puree can also be stored by freezing.
In the freeze-drying process, the puree is pre-frozen overnight at a temperature below −20 ° C. Then, it is frozen at a temperature of −30 ° C. or lower. Then, the pressure is reduced to remove water. Then, after the cacao pulp is sufficiently dried, it is returned to normal pressure and crushed into a powder. Then, the powdered cacao pulp powder is passed through a predetermined mesh to adjust the particle size. In this way, it is possible to obtain a powder of cacao pulp powder having uniform particle size from which water has been removed.

As an example, the particle size distribution of the cacao pulp powder obtained by passing through a mesh of 0.98 mm had a peak particle size of 214 μm.
The water content of the cacao pulp powder immediately after freeze-drying was 3% by mass. When this cacao pulp powder was left in a room at a temperature of 23 ° C. and a humidity of 60% for one day, the water content was 9% by mass. The cacao pulp powder having a water content of 9% by mass was more sticky than when the water content was 3% by mass. Therefore, it is considered desirable that the water content of the cacao pulp powder is 10% by mass or less.

The obtained cacao pulp powder is a powder that is somewhat easy to solidify, such as skim milk powder, but is a powder that can be easily broken down. The edible sensation was easily melted in the mouth, exhibiting the refreshing acidity and soft sweetness of the fruit.

[Chocolate using cacao pulp powder]
The chocolate of the present embodiment contains 1% by mass or more of cacao. It also contains cacao pulp powder of 0.1% by mass or more in terms of mass excluding water. Naturally, the higher the cacao content, the better the flavor as chocolate.
In addition, the more cacao pulp powder, the stronger the flavor of cacao pulp.
The cacao content refers to cacao nibs, cacao mass, cocoa butter, cocoa cake and cocoa powder, and the mass% of the cacao content is the ratio of the mass excluding these waters.

In order to enhance the flavor of cacao, the cacao content is preferably 7% or more, preferably 15% or more, more preferably 21% or more, and further preferably 35% or more. desirable.
The chocolate of the present embodiment is not limited to so-called sweet chocolate, and may be milk chocolate containing milk solids or so-called white chocolate containing no cocoa mass.

Further, chocolate has a cacao content of 35% by mass or more, and the content excluding water can be less than 1% by mass of components other than the cacao content and cacao pulp powder. According to such chocolate, 99% by mass or more of the components can be derived from cacao, which can be appreciated by chocolate lovers.

In this sense, the components other than the cocoa content and the cocoa pulp powder in chocolate may be less than 0.5% by mass, less than 0.2% by mass, and further 0% by mass. May be good. Conventionally, chocolate containing a large amount of cacao-derived components (that is, the cacao content in the past) has a strong bitterness unless a considerable amount of sugar is used as a raw material, and has a taste that is not preferred by the general public. According to the chocolate of, by using the cacao pulp powder, the sweetness can be obtained without using sugar, so that the chocolate can be made of pure cacao. By using cacao pulp powder, even if there are many cacao-derived components, a refreshing sourness and a soft sweetness can be produced, and the flavor can be widely preferred by the general public.

The amount of cacao pulp powder is preferably 0.5% by mass or more, and more preferably 1% by mass or more. Further, in order to feel sufficient sweetness in chocolate, the cacao pulp powder is preferably 10% by mass or more, more preferably 20% by mass or more, and further preferably 30% by mass or more. Since the cacao pulp powder has a good compatibility with the cacao content in taste and aroma, there is no discomfort even when the cacao pulp powder contains 30% by mass or more, and a strong refreshing fruit aroma can be produced.

The chocolate may optionally contain edible oils and fats other than cacao, sweeteners such as milk powder, milk fat, and sugar, emulsifiers, and flavors. For example, the fluidity of chocolate can be improved by containing an appropriate amount of lecithin as an emulsifier.

In the chocolate of the present embodiment, it is desirable that the proportion of cacao pulp powder is 80% by mass or less in terms of mass excluding water. When the amount of cocoa pulp powder is too large, it is difficult for edible oils and fats containing cocoa to form a continuous layer. However, by setting the cacao pulp powder to 80% by mass or less, it is possible to easily combine chocolate with a layer of edible fats and oils containing a cacao content. The ratio of the cacao pulp powder is preferably 70% by mass or less, and more preferably 60% by mass or less in order to facilitate the molding of chocolate.

In addition, when chocolate is produced, the process of finely grinding the cacao mass by grinding is performed. Therefore, by mixing the cacao pulp powder with the chocolate material before the grinding process, the cacao pulp powder is finely divided in the grinding process. can do. Therefore, in the finished state as chocolate, the particle size of the cacao pulp powder can be made finer than that of the cacao pulp powder described above, and the texture can be smooth. In this case, the cacao pulp powder in the chocolate can be, for example, 20 μm or less.

Conversely, cocoa pulp powder can be mixed with the chocolate ingredients after the grinding process. In this case, the particle size of the cacao pulp powder can be intentionally left large to make chocolate that allows the strong flavor of the cacao pulp powder to be enjoyed.

The chocolate of the present embodiment preferably has a water content of 3% by mass or less. When there is a lot of water, it is difficult for edible oils and fats containing cacao to form a continuous layer. However, by setting the water content to 3% by mass, it is possible to easily combine chocolate with a layer of edible oil and fat containing a cacao content. In addition, the low water content can improve the storage stability of chocolate.

The chocolate of this embodiment is, for example, solid at 20 ° C. That is, it can be so-called chocolate bar (chocolate that is solid at room temperature, not limited to the chocolate bar shape). Desirably, the chocolate is solid at 25 ° C. Since the chocolate is solid at room temperature, it can be easily handled and eaten.

As described above, according to the chocolate of the present embodiment, it is possible to provide a chocolate having a new flavor having an unprecedented sourness and soft sweetness derived from cacao pulp powder. Then, in the form of chocolate, the cacao pulp powder is shielded from water and air and is not easily damaged, so that the flavor of cacao pulp can be easily enjoyed together with the flavor of cacao at any time.

[Fat and oil processed products using cacao pulp powder]
The processed oil / fat product of the present embodiment is a processed oil / fat product containing edible oil / fat, and contains 0.1% by mass or more of cacao pulp powder in terms of mass excluding water. The processed fats and oils contain edible fats and oils as the main component. That is, edible oils and fats form a continuous layer. It is optional whether or not the processed oil and fat product contains cacao.
As an example, a processed fat and oil product contains fat and oil having a melting in the mouth similar to chocolate as a main component, and is in a solid state, for example, hung on sweets such as bread and biscuits like chocolate or white chocolate. And so on.

According to such a processed fat and oil product, it is possible to provide a processed fat and oil product having a new flavor having an unprecedented sourness and soft sweetness derived from cacao pulp powder. Then, by forming the processed oil and fat product, the cacao pulp powder is shielded from water and air and is less likely to be damaged, so that the flavor of the cacao pulp can be easily enjoyed at any time.

The amount of cacao pulp powder in the processed oil / fat product is preferably 0.5% by mass or more, and more preferably 1% by mass or more. Further, in order to feel sufficient sweetness in the processed fat and oil product, the cacao pulp powder is preferably 10% by mass or more, more preferably 20% by mass or more, and further preferably 30% by mass or more. desirable.

In addition, the processed fat and oil product may optionally contain sweeteners such as milk powder, milk fat, and sugar, emulsifiers, and flavors.

Next, an experimental example in which chocolate is produced using cacao pulp powder (described as “CPP” in FIG. 1) will be described.

[Example 1]
By freeze-drying the cacao pulp and passing it through a mesh of 0.98 mm, a cacao pulp powder having a water content of 3% by mass, a particle size of 1 mm or less, and a peak particle size of 214 μm was prepared (the following examples and references). Same in the example).
With mass% of the finished chocolate, 45% by mass of cocoa mass and 15% by mass of cocoa butter were heated in a bowl to melt at 45 ° C. and kneaded with a spatula. This was mixed with 40% by mass cocoa pulp powder and further kneaded well with a spatula. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C. and tempered to obtain solid chocolate.

[Example 2]
The cocoa mass and cocoa butter were mixed in a mass ratio of 5: 3, heated to 45 ° C. in a bowl to melt, and kneaded with a spatula. The cacao pulp powder was gradually added to this and kneaded with a spatula. As a result, up to 60% by mass of cocoa pulp powder with respect to the total chocolate (that is, 25% by mass of cocoa mass and 15% by mass of cocoa butter) could be kneaded into a paste at 40 ° C. When the mass ratio of cocoa mass and cocoa butter was 5: 3, it was confirmed that chocolate could be produced with cocoa pulp powder added up to 60% by mass. In FIG. 1, the composition at the time when the 60% by mass of the cacao pulp powder is added is shown.
After that, when 0.5% by mass of soybean lecithin as an emulsifier was added, the fluidity was improved. That is, it was confirmed that chocolate obtained by mixing more than 60% by mass of cacao pulp powder can be produced by using an appropriate amount of emulsifier.

In both Examples 1 and 2, the feeling of eating was chocolate with a refreshing sourness and soft sweetness like fruits spreading in the mouth.

[Reference example 1]
Of the ingredients of 35% by mass of cocoa mass, 22.5% by mass of cocoa butter, and 42.5% by mass of cocoa pulp powder, some cocoa butter was left and heated to 45 ° C in a bowl to melt and mixed with a spatula. .. This was passed through a three-roll mill twice to grind it, and the remaining cocoa butter was added and kneaded for 15 minutes while keeping the temperature at 50 ° C. with a vertical mixer. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C., tempered, placed in a mold and cooled.
The 3-roll mill uses S-4 3/4 x 11 manufactured by Inoue Seisakusho Co., Ltd. (pressure setting: 3.5 to 4.0 MPa), and the vertical mixer uses KitchenAid's stand mixer KSM5WH (speed setting: 4). Used (same in the following examples).
As a result, the chocolate became candy-like during grinding with a three-roll mill (this is called "candy conversion"), and the physical characteristics did not become such that the chocolate melted suddenly at a predetermined temperature or higher. After cooling, the candy hardened and had a crunchy texture. Also, the die could not be cut out.

[Example 3]
The ingredients having the same composition as in Reference Example 1 were heated to 45 ° C. in a bowl to melt and kneaded with a spatula. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C., tempered and placed in a mold to cool. In this case, the die-cutting could be performed without candy formation, and solid chocolate could be obtained.
The chocolate of Example 3 had a texture as if particles of cacao pulp powder were mixed in the chocolate, and a refreshing sourness and soft sweetness like fruits spread in the mouth. It is easy to eat without the strong bitterness of chocolate made from high-concentration chocolate liquor.
By using 40 to 45% by mass of cocoa pulp powder, preferably 42 to 43% by mass, and less than 1% of ingredients other than the components derived from cocoa, it is possible to enjoy chocolate with a mellow scent derived from pure cocoa. I found that I could do it.

[Example 4]
Lecithin and some of the materials in the ratio of cocoa mass 35, cocoa butter 22.5, sugar 32.5, cocoa pulp powder 10, and lecithin 0.3 by mass (mass% of the composition of the material is shown in FIG. 1). The cocoa butter was left in the bowl and heated to 45 ° C to melt and mixed with a spatula. This was ground by passing it through a three-roll mill twice, and the remaining lecithin and cocoa butter were added and kneaded for 15 minutes while keeping the temperature at 50 ° C. with a vertical mixer. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C., tempered, placed in a mold and cooled.
As a result, it was possible to perform die cutting without candy formation, and it was possible to obtain solid chocolate.
The chocolate of Example 4 was so smooth that the particles of the cacao pulp powder were hardly felt, and the texture was such that fruit juice exuded from the chocolate. Although the acidity was not as strong as in Example 3, the flavor of cacao pulp could be fully enjoyed.

[Example 5]
Lecithin and some of the materials in the ratio of cocoa mass 35, cocoa butter 22.5, sugar 22.5, cocoa pulp powder 20, and lecithin 0.3 by mass (mass% of the composition of the material is shown in FIG. 1). The cocoa butter was left in the bowl and heated to 45 ° C to melt and mixed with a spatula. This was ground by passing it through a three-roll mill twice, and the remaining lecithin and cocoa butter were added and kneaded for 15 minutes while keeping the temperature at 50 ° C. with a vertical mixer. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C., tempered, placed in a mold and cooled.
As a result, it was observed that candy-like substances adhered to the roll surface of the three-roll mill, but the die-cutting was possible and solid chocolate could be obtained.
The chocolate of Example 5 was so smooth that the particles of the cacao pulp powder were hardly felt, and the texture was such that fruit juice exuded from the chocolate. The intensity of sourness was between that of Example 3 and Example 4, and the strong flavor of cacao pulp could be enjoyed.

[Example 6]
Lecithin and some cocoa butter are left from the ingredients in the ratio of cocoa mass 35, cocoa butter 22.5, sugar 12.5, cocoa pulp powder 30, and lecithin 0.3 by mass, and refining conching (manufactured by LOW & DUFF). It was heated to 45 to 50 ° C. with 2CR) and mixed, ground and refined for 40 minutes. The mass% of the composition of the material is shown in FIG. The remaining lecithin and cocoa butter were mixed after the refining was completed. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C., tempered, placed in a mold and cooled.
As a result, chocolate candy was found inside the refining conching, but the chocolate itself was fluid and could be die-cut, and solid chocolate could be obtained.
The chocolate of Example 6 was so smooth that the particles of the cacao pulp powder were hardly felt, and the texture was such that fruit juice exuded from the chocolate. The intensity of sourness was between that of Example 3 and Example 5, and a strong cacao pulp flavor could be felt.

According to Examples 4 to 6, the chocolate containing 9 to 31% by mass of cacao pulp powder is smooth and the flavor of cacao pulp can be sufficiently felt. Further, since cacao pulp powder is very expensive at present, the cost can be suppressed by blending it in an amount of about 10 to 30% by mass.

Further, as in Example 4, by using chocolate containing 9 to 11% by mass of cacao pulp powder, it is possible to obtain chocolate in which the flavor of cacao pulp can be sufficiently felt while suppressing the cost.

Further, as in Example 5, by using a chocolate containing 19 to 21% by mass of cacao pulp powder, it is possible to obtain a chocolate in which a strong cacao pulp flavor can be felt while suppressing the cost.

Further, as in Example 6, by using a chocolate containing 29 to 31% by mass of cacao pulp powder, it is possible to obtain a chocolate in which a strong cacao pulp flavor can be felt while suppressing the cost.

[Example 7]
The chocolate prepared in Example 4 and sweet chocolate were mixed at a mass ratio of 1: 9, heated to 45 ° C. in a bowl to melt, and mixed with a spatula. The mass% of the composition of the material is shown in FIG. The amount of cacao pulp powder added corresponds to about 5% by mass when converted to raw cacao pulp.
The mixed material was cooled to 25-27 ° C., then warmed to 28-30 ° C., tempered, placed in a mold and cooled.
As a result, it was possible to perform die cutting without candy formation, and it was possible to obtain solid chocolate.
The chocolate of Example 7 was close to sweet chocolate, and the scent of cacao pulp powder could not be directly felt when eating. Compared to sweet chocolate, the overall flavor was slightly different, with a faint scent of cacao pulp after eating.
As a result, it was found that by blending cacao pulp powder of about 0.5 to 1.5% by mass, chocolate having a new flavor can be obtained at low cost.

[Example 8]
By mass, some cocoa butter is left out of the materials in the ratio of cocoa mass 50, cocoa butter 20, cocoa pulp powder 30, lecithin 0.4, and sucrose fatty acid ester 1, and it is refined with a refining conching (LOW & DUFF 2CR). Mixing, grinding and refining were carried out for 30 minutes while adjusting the product temperature to 45 ° C. or lower (between approximately 40 and 45 ° C.). The mass% of the composition of the material is shown in FIG. The remaining cocoa butter was mixed after the refining was completed. Then, after cooling to 25 to 27 ° C., the temperature was raised to 28 to 30 ° C., tempered, placed in a mold and cooled.
As a result, no candy formation of chocolate was observed inside the refining conching, and the chocolate itself had fluidity, so that it could be die-cut and solid chocolate could be obtained.
The chocolate of Example 8 was so smooth that the particles of the cacao pulp powder were hardly felt, and the texture was such that fruit juice exuded from the chocolate. The intensity of sourness was between that of Example 3 and Example 5, and a strong cacao pulp flavor could be felt.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments. The specific configuration can be appropriately changed without departing from the spirit of the present invention.

For example, the chocolate or processed fat or oil product of the present invention is not limited to those that eat itself, but can be used as a part of foods such as other sweets. For example, it can be coated, adhered to, or mixed with the surface of other confectionery. In addition, nuts and snacks can be mixed inside the chocolate or processed fat or oil product of the present invention.

Further, it is also possible to carry out any combination of the elements described in the above-described embodiments and modifications.

Claims (10)

Chocolate containing 1% by mass or more of cacao
A chocolate characterized by containing cacao pulp powder, which is a powder of cacao pulp having a mass of 0.1% by mass or more excluding water. The chocolate according to claim 1, wherein the ratio of the cacao pulp powder to the mass excluding water is 80% by mass or less. The chocolate according to claim 1 or 2, wherein the water content is 3% by mass or less. The cacao content is 35% by mass or more,
The chocolate according to any one of claims 1 to 3, wherein the amount of the chocolate excluding water is less than 1% by mass of components other than the cacao content and the cacao pulp powder. The chocolate according to any one of claims 1 to 4, which is solid at 20 ° C. Cacao pulp powder, which is a powder of cocoa pulp from which water has been removed. The cacao pulp powder according to claim 6, wherein the water content is 10% by mass or less. The cacao pulp powder according to claim 6 or 7, wherein the particle size is 5 mm or less. Freeze the cocoa pulp puree at a temperature below -20 ° C.
After depressurizing to remove water, return to normal pressure and
Crush into powder
A method for producing cacao pulp powder, which comprises passing a predetermined mesh. It is a processed fat and oil product containing edible fats and oils.
A processed fat and oil product containing 0.1% by mass or more of cacao pulp powder excluding water.

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