JP2022095232A - Cacao bean confectionery, production method of coat for cacao tea, and cacao bean processing method - Google Patents
Cacao bean confectionery, production method of coat for cacao tea, and cacao bean processing method Download PDFInfo
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Abstract
Description
本発明は、カカオ豆を用いた良好な風味を有する安全で新しい食品の製造方法を提供するものである。詳細には、ホール状であり外皮付きのカカオ豆を用いた新しい菓子と、カカオティー用のカカオ豆外皮の製造方法に関するものである。また、本発明は、十分に殺菌でき、また、外皮が取り除きやすいカカオ豆の処理方法も提供する。 The present invention provides a safe and new method for producing a food product using cocoa beans and having a good flavor. The details relate to a new confectionery using cocoa beans having a whole shape and a cocoa hull, and a method for producing a cocoa bean hull for cocoa tea. The present invention also provides a method for treating cocoa beans, which can be sufficiently sterilized and whose outer skin can be easily removed.
カカオ豆は、カカオの樹の果実（カカオポッド）に含まれる種子の部分であり、チョコレートやココアパウダーの原料として用いられている。カカオポッドには、カカオ豆とそれを取り囲むパルプが含まれている。パルプは、通常、カカオ豆の産地において発酵させることで液状化されて取り除かれる。また、発酵によりカカオ豆中にチョコレートやココアにつながる風味が生じる。発酵後のカカオ豆は乾燥されてから加工地や消費地へと輸送される。加工地／消費地に到着したカカオ豆はその後、選別され、焙煎され、外皮（ハスク）が取り除かれ、粉砕されてペースト状のカカオマスとされ、他の原料を加えてチョコレートにされる。あるいは、カカオマスからカカオバターを分離した後に得られたケークを粉砕することで、ココアパウダーが製造される。 Cocoa beans are a part of seeds contained in the fruits of cacao trees (cacao pods) and are used as a raw material for chocolate and cocoa powder. The cocoa pod contains cocoa beans and the pulp that surrounds them. Pulp is usually liquefied and removed by fermentation in the cocoa bean producing area. Fermentation also produces a flavor in the cocoa beans that leads to chocolate and cocoa. After fermentation, the cocoa beans are dried before being transported to processed or consumed areas. The cocoa beans that arrive at the processed / consumed area are then sorted, roasted, husks removed, crushed into paste-like cocoa mass, and added with other ingredients to make chocolate. Alternatively, cocoa powder is produced by grinding the cake obtained after separating the cocoa butter from the cocoa mass.
このようにカカオ豆は通常、その原形がわからなくなる程度に様々な工程によって加工されてチョコレートやココアパウダーなどの製品となる。一方、カカオ豆を粉砕・ペースト化せず、その原形をできるだけとどめた形で菓子製品とする方法も報告されている。特許文献１には、外皮を取り除いたホール状のカカオ豆を、糖類を含有した溶液に浸漬し、カカオ豆に糖類を含浸させ、乾燥後、焙煎することにより、外皮のないホール状のカカオ豆を主体とするチョコレート菓子を製造することが記載されている。また、特許文献２には、カカオ豆を真水に浸漬後、低濃度のアルカリ溶液で密封容器内において一定時間高圧加熱処理し、次いで糖類を前もって調合した適量シラップ液に漬け、カカオ豆をシラップ液中より分蜜し、この分蜜液の濃度を段階的に高め一定時間ずつ浸漬を続けることを特徴とするカカオ豆の加工方法が記載されており、これにより、カカオ豆をそのままの状態で粉末化せずに製菓材料等へ利用することが記載されている。これらの他に、外皮のついたカカオ豆をローストしたローストカカオ豆は市販されている。カカオ豆の外皮には発酵時の菌が残存している可能性があり、また、カカオ豆の外皮はやや硬くてアーモンドの外皮のようには食べることができないので、ローストカカオ豆は、一般には外皮を取り除いてから食することが推奨されている。 In this way, cocoa beans are usually processed by various processes to the extent that their original shape cannot be understood, and become products such as chocolate and cocoa powder. On the other hand, it has been reported that cocoa beans are not crushed or made into a paste, but are made into a confectionery product in a form that retains its original form as much as possible. In Patent Document 1, a whole-shaped cacao bean from which the outer skin has been removed is immersed in a solution containing sugar, the cacao beans are impregnated with the sugar, dried, and then roasted to obtain a whole-shaped cacao without an outer skin. It describes the production of bean-based chocolate confectionery. Further, in Patent Document 2, after immersing the cocoa beans in fresh water, the cocoa beans are heat-treated at high pressure in a sealed container for a certain period of time in a sealed container, and then the cocoa beans are soaked in an appropriate amount of syrup solution prepared in advance, and the cocoa beans are syrup solution. A processing method for cocoa beans, which is characterized by separating cocoa from the inside, gradually increasing the concentration of the cocoa liquid, and continuing soaking for a certain period of time, is described, whereby the cocoa beans are powdered as they are. It is described that it can be used as a confectionery material without being converted. In addition to these, roasted cocoa beans, which are roasted cocoa beans with an outer skin, are commercially available. Roasted cocoa beans are generally cocoa beans because the cocoa husks may retain fermentation bacteria and the cocoa husks are rather hard and cannot be eaten like the almond husks. It is recommended to remove the rind before eating.
特許文献１に記載の方法により得られる菓子製品は、カカオ豆が粉砕／ペースト化されておらず、カカオ豆のホール状の形態が維持されたものであるが、通常のチョコレートやココアパウダーの製造時と同様にカカオ豆の外皮は取り除かれている。近年、カカオ豆の豆本体（胚乳部、ニブ）の部分だけではなく、外皮に含まれるカカオポリフェノールの効果にも注目が集まっており、カカオ豆の外皮を廃棄することなく食することができることは好ましい。 In the confectionery product obtained by the method described in Patent Document 1, the cocoa beans are not crushed / pasted and the whole-shaped cocoa beans are maintained, but ordinary chocolate or cocoa powder is produced. As at times, the cocoa bean hulls have been removed. In recent years, attention has been focused not only on the bean body (breast milk part, nibs) of cacao beans, but also on the effects of cacao polyphenol contained in the outer skin, and it is possible to eat without discarding the outer skin of cacao beans. preferable.
特許文献２に記載の方法では、外皮を有し、粉砕／ペースト化されていないホール状のカカオ豆を製菓材料として用いることができるが、特許文献２に記載の方法は、真水への浸漬に１２～１５時間、また、高圧での加熱に２時間を要し、また、高圧加熱時に薬品（アルカリ溶液）を要し、時間とコストがかかる方法である。 In the method described in Patent Document 2, whole cocoa beans having an outer skin and not crushed / pasted can be used as a confectionery material, whereas the method described in Patent Document 2 is for immersion in fresh water. It takes 12 to 15 hours, 2 hours for heating at high pressure, and a chemical (alkaline solution) is required for high pressure heating, which is a time-consuming and costly method.
また、市販のホール状のローストカカオ豆は外皮を有しているものが多いが、上述の通り、一般には外皮を取り除いてから食することが推奨されており、もし外皮を付けたまま食すると外皮が口に残り食感が悪く、また、カカオ豆の発酵時の菌が外皮に残存しているリスクもある。 In addition, many commercially available whole-shaped roasted cacao beans have an outer skin, but as mentioned above, it is generally recommended to remove the outer skin before eating, and if you eat with the outer skin attached, it is generally recommended. There is also a risk that the rind remains in the mouth and the texture is poor, and that bacteria during fermentation of cocoa beans remain in the rind.
本発明は、外皮を有するホール状のカカオ豆を、粉砕／ペースト化することなくそのホール状の形状をできるだけ維持しながら、菌の残存のリスクが少なく良好な食感と風味を有する新規な菓子製品とすることができる製造方法を提供することを目的とする。 The present invention is a novel confectionery having a good texture and flavor with a low risk of residual bacteria while maintaining the hole-shaped cacao beans having an outer skin as much as possible without crushing / pasting. The purpose is to provide a manufacturing method that can be a product.
上記目的に対して鋭意検討した結果、外皮を有するカカオ豆を加圧水蒸気を用いて蒸すことによりカカオ豆を膨潤させて外皮を伸展させ、次いで、蒸気を排気しながら焙煎し、さらに乾燥下で焙煎することによって、カカオ豆の外皮に残存し得る発酵時の菌を効率的に殺菌することができることを見出した。そして、得られたカカオ豆を水中で煮て柔らかくし、また、煮汁を捨てて渋味やあくを取り除き、次いで糖類を含有する水中で加熱及び放冷して糖類を豆内に含浸させることにより、カカオ豆のホール状の形状がほぼ維持されており外皮も付いた状態でありながら、食した際に硬すぎない適度な食感を有し、また、外皮の口残りが感じられず、良好な風味を有する食べやすい新規のカカオ豆菓子を製造することができることを見出した。 As a result of diligent studies on the above purpose, the cocoa beans having an outer skin are steamed with pressurized steam to swell the cocoa beans to extend the outer skin, then roasted while exhausting the steam, and further under drying. It has been found that roasting can efficiently sterilize the bacteria during fermentation that may remain on the husk of cocoa beans. Then, the obtained cacao beans are boiled in water to soften them, and the broth is discarded to remove astringency and astringency, and then heated and allowed to cool in water containing sugars to impregnate the beans with sugars. , The hole-shaped shape of the cacao beans is almost maintained and the outer skin is also attached, but it has a moderate texture that is not too hard when eaten, and the outer skin is not left in the mouth, which is good. We have found that it is possible to produce a new easy-to-eat cocoa bean confectionery with a unique flavor.
また、上記の手順によって殺菌された外皮を有するカカオ豆は、加圧水蒸気での処理時にカカオ豆が膨潤することにより外皮が伸展されその後に乾燥されてカカオ豆が縮むことにより、外皮がカカオ豆から一部浮いて剥離するため、カカオ豆から外皮を分離しやすいことを見出した。そして、上記の手順後にカカオ豆から回収した外皮は、菌の残存リスクが少なく、カカオティー（カカオ豆の外皮を湯等で抽出して得られる飲料）を得るための外皮（「カカオティー用外皮」）として好適に用いることができることを見出した。 Further, in the cocoa beans having the cocoa beans sterilized by the above procedure, the cocoa beans are expanded by swelling the cocoa beans during the treatment with pressurized steam, and then dried to shrink the cocoa beans, so that the cocoa beans are separated from the cocoa beans. It was found that the outer skin can be easily separated from the cacao beans because it partially floats and peels off. The husk recovered from the cocoa beans after the above procedure has a low risk of residual bacteria, and the husk for obtaining cocoa tea (a beverage obtained by extracting the cocoa husk with hot water or the like) (“cacao tea husk”). It was found that it can be suitably used as ").
したがって、本発明は、これらに限定されないが、以下を含む。
［１］外皮を有するカカオ豆を加圧水蒸気を用いて蒸す工程１、
工程１を経たカカオ豆を水蒸気を排気しながら焙煎する工程２、
工程２を経たカカオ豆を乾燥下で焙煎する工程３、
工程３を経たカカオ豆を、水に浸漬し、沸騰させ、その後、煮汁を捨てる工程４、及び
工程４を経たカカオ豆を、糖類を含有する水に浸漬し、沸騰させた後に放冷し、糖類をカカオ豆中に浸透させる工程５
を含む、カカオ豆菓子の製造方法。
［２］外皮を有するカカオ豆を加圧水蒸気を用いて蒸す工程１、
工程１を経たカカオ豆を水蒸気を排気しながら焙煎する工程２、
工程２を経たカカオ豆を乾燥下で焙煎する工程３、及び
工程３を経たカカオ豆から外皮を回収する工程４’、
を含む、カカオティー用外皮の製造方法。
［３］外皮を有するカカオ豆を加圧水蒸気を用いて蒸す工程１、
工程１を経たカカオ豆を水蒸気を排気しながら焙煎する工程２、及び
工程２を経たカカオ豆を乾燥下で焙煎する工程３、
を含む、カカオ豆の処理方法。
［４］工程１を１２０～１４０℃で１５～３５分間行い、
工程２を１１０～１３０℃で１５～２５分間行い、及び
工程３を１２０～１４０℃で５～１５分間行うことを含む、［１］～［３］のいずれか１項に記載の方法。
Therefore, the present invention includes, but is not limited to, the following.
[1] Step 1 of steaming cocoa beans having an outer skin using pressurized steam 1.
Step 2 of roasting the cacao beans that have undergone step 1 while exhausting steam,
Step 3 of roasting the cocoa beans that have undergone step 2 under drying,
The cocoa beans that have undergone step 3 are soaked in water and boiled, and then the broth is discarded. The cocoa beans that have undergone step 4 and step 4 are soaked in water containing sugars, boiled, and then allowed to cool. Step 5 to infiltrate sugar into cacao beans
How to make cocoa bean confectionery, including.
[2] Step 1 of steaming cocoa beans having an outer skin using pressurized steam 1.
Step 2 of roasting the cacao beans that have undergone step 1 while exhausting steam,
Step 3 of roasting the cocoa beans that have undergone step 2 under drying, and step 4'of recovering the husk from the cocoa beans that have undergone step 3.
A method for producing a cocoa tea hull, including.
[3] Step 1 of steaming cocoa beans having an outer skin using pressurized steam 1.
Step 2 of roasting the cacao beans that have undergone step 1 while exhausting steam, and step 3 of roasting the cacao beans that have undergone step 2 under drying.
How to treat cocoa beans, including.
[4] Step 1 is performed at 120 to 140 ° C. for 15 to 35 minutes.
The method according to any one of [1] to [3], which comprises performing step 2 at 110 to 130 ° C. for 15 to 25 minutes and step 3 at 120 to 140 ° C. for 5 to 15 minutes.
本発明のカカオ豆菓子の製造方法により、カカオ豆のホール状の形状がほぼ維持されており外皮も付いた状態でありながら、食した際に硬すぎない適度な食感を有し、また、外皮の口残りが感じられず、良好な風味を有する食べやすい新規のカカオ豆菓子を製造することができる。このような効果が得られる理由は明らかではないが、加圧水蒸気でカカオ豆を十分に蒸した後に焙煎することにより、後の煮沸時や糖類含有水中での加温時に水や糖類がカカオ豆内に含浸されやすい状態となったと考えられる。また、最初の加圧水蒸気での処理とその後の焙煎により、カカオ豆の外皮に亀裂が生じやすい状態になり、カカオ豆を外皮がついた状態で食した場合でも外皮が口に残りにくくなったと考えられる。 By the method for producing a cacao bean confectionery of the present invention, the hole-shaped shape of the cacao beans is almost maintained and the outer skin is attached, but the cacao beans have an appropriate texture that is not too hard when eaten. It is possible to produce a new easy-to-eat cacao bean confectionery having a good flavor without feeling the residue of the outer skin. The reason why such an effect is obtained is not clear, but by roasting the cocoa beans after sufficiently steaming them with pressurized steam, the water and sugars are removed from the cocoa beans during later boiling or heating in sugar-containing water. It is probable that it was easily impregnated inside. In addition, the first treatment with pressurized steam and the subsequent roasting made it easier for the cocoa beans to crack, and even when the cocoa beans were eaten with the husks attached, the husks were less likely to remain in the mouth. Conceivable.
カカオ豆は、小豆や黒豆などと比べて硬く、水で柔らかく煮る（炊く）ことは一般的には難しいので、カカオ豆を水で煮る（炊く）という発想は今までほぼなかったといえる。また、通常、カカオ豆はその油分（カカオバター）を利用してチョコレートに変換されることから、カカオ豆に油分ではなく水を加えるという発想も今までほぼなかったといえる。本発明の製法により得られる水で炊いて糖類を含浸させた外皮付きのカカオ豆は、これまでにない新しい発想に基づく菓子である。また、本発明の製法により得られるカカオ豆菓子は、チョコレートの風味を有しながらその本体はカカオ豆であるから、夏場でも溶ける心配がなくチョコレートの風味を楽しむことができるこれまでにない新しい菓子である。 Cocoa beans are harder than red beans and black beans, and it is generally difficult to boil (cook) them softly in water, so it can be said that the idea of boiling (cooking) cacao beans in water has almost never existed. In addition, since cocoa beans are usually converted into chocolate using the oil (cocoa butter), it can be said that there was almost no idea of adding water to cocoa beans instead of oil. The cocoa beans with an outer skin that are cooked in water and impregnated with sugars obtained by the production method of the present invention are confectionery based on a new idea that has never been seen before. In addition, the cacao bean confectionery obtained by the manufacturing method of the present invention has a chocolate flavor, but since the main body is cocoa beans, it is a new confectionery that can enjoy the chocolate flavor without worrying about melting even in the summer. Is.
カカオ豆は収穫後に発酵工程を経るため、外皮に菌が残存しやすい。焙煎して外皮を取り除いて製造される通常のチョコレートやココアパウダーにおいては、外皮に残存する菌が問題になることはほとんどないが、外皮をつけたままのカカオ豆を食する場合や、カカオ豆の外皮を煮出してカカオティーとして飲用する場合には、殺菌を十分に行うことが好ましい。本発明のカカオ豆の処理方法を用いることで、外皮を有するカカオ豆を効率的に殺菌することができる。 Since cocoa beans undergo a fermentation process after harvesting, bacteria tend to remain on the outer skin. In ordinary chocolate and cocoa powder produced by roasting and removing the husk, the bacteria remaining on the husk are rarely a problem, but when eating cocoa beans with the husk attached or cocoa When the husk of beans is boiled and drunk as cacao tea, it is preferable to sufficiently sterilize it. By using the method for treating cacao beans of the present invention, cacao beans having an outer skin can be efficiently sterilized.
また、本発明の処理方法によれば、加圧水蒸気による処理によりカカオ豆を膨潤させた後に蒸気を排出しながら焙煎し、次いで乾燥下で焙煎してカカオ豆を収縮させる。カカオ豆の外皮は最初にカカオ豆の膨潤に応じて伸展するが、その後の乾燥によってカカオ豆ほどには収縮しないので、カカオ豆から一部浮いて剥離した状態となる。これにより、本発明の処理方法では、殺菌効果に加えて、カカオ豆から外皮を分離しやすくなるという効果も得られる。 Further, according to the treatment method of the present invention, the cacao beans are swollen by the treatment with pressurized steam, then roasted while discharging the steam, and then roasted under drying to shrink the cacao beans. The cocoa bean hull first expands in response to the swelling of the cocoa beans, but does not shrink as much as the cocoa beans due to subsequent drying, so that the cocoa beans are partially floated and peeled off. As a result, in addition to the bactericidal effect, the treatment method of the present invention also has the effect of facilitating the separation of the hull from the cacao beans.
従来、チョコレート菓子は、加工地で製造された板チョコレートを購入して溶かし、複数種類をブレンドして味付けして再度固めるなどして製造されることが殆どであったが、近年、カカオ豆からチョコレートバーになるまでを一つの製造所で一貫して行うビーントゥバー（Ｂｅａｎ ｔｏ Ｂａｒ）が日本においても増えつつある。本発明の処理方法はカカオ豆を効率的に殺菌でき、また外皮を分離しやすくするので、小規模であることが多いビーントゥバー（Ｂｅａｎ ｔｏ Ｂａｒ）を行う工房においても非常に有用であるといえる。 In the past, chocolate confectionery was mostly manufactured by purchasing chocolate bar produced in the processed area, melting it, blending multiple types, seasoning it, and then hardening it again. Bean to Bar, which consistently performs the process of becoming a chocolate bar at one factory, is increasing in Japan as well. Since the treatment method of the present invention can efficiently sterilize cocoa beans and facilitate the separation of the outer skin, it can be said that it is very useful even in a workshop where a bean to bar, which is often small in scale, is performed.
＜加圧水蒸気で蒸す工程１＞
本発明の新規カカオ豆菓子の製造方法、カカオティー用のカカオ豆外皮の製造方法、及びカカオ豆の処理方法においては、まず、外皮を有するカカオ豆を加圧水蒸気を用いて蒸す工程１を行う。
<Step 1 of steaming with pressurized steam>
In the method for producing a novel cacao bean confectionery of the present invention, the method for producing a cacao bean hull for cacao tea, and the method for treating cacao beans, first, the step 1 of steaming the cacao beans having the hull with pressurized steam is performed.
工程１に用いる外皮を有するカカオ豆とは、収穫後に発酵されカカオパルプが除去された後に一定程度の水分量となるまで乾燥された状態のカカオ豆である。収穫後のカカオ豆は通常産地において発酵されカカオパルプが除去された後に、水分量が６質量％以上１０質量％未満程度となるまで乾燥されてから加工地／消費地へと輸送される。工程１に用いるカカオ豆は、発酵後に水分量が６質量％以上１０質量％未満程度となるまで乾燥された通常のカカオ豆であってもよいし、水分量が６質量％程度となるまで乾燥を強めたカカオ豆であってもよい。乾燥がやや強めであるカカオ豆の方が、本発明の製法でカカオ豆菓子とした際の食感や風味が良好である。したがって、工程１に用いる外皮を有するカカオ豆の加圧水蒸気による処理前の水分量は、５．０～８．５質量％程度であることが好ましく、５．０～８．０質量％程度がさらに好ましく、５．０～７．５質量％程度がさらに好ましく、５．０質量％以上７．０質量％未満がさらに好ましく、５．５～６．５質量％程度がさらに好ましい。 The cacao beans having an outer skin used in the step 1 are cacao beans in a state of being fermented after harvesting and dried until the water content reaches a certain level after the cacao pulp is removed. After harvesting, the cocoa beans are usually fermented in the production area to remove the cocoa pulp, dried until the water content is 6% by mass or more and less than 10% by mass, and then transported to the processing area / consumption area. The cacao beans used in step 1 may be ordinary cacao beans that have been dried after fermentation until the water content is about 6% by mass or more and less than 10% by mass, or they may be dried until the water content is about 6% by mass. It may be cocoa beans that have been strengthened. The cacao beans, which are slightly more dried, have a better texture and flavor when made into a cacao bean confectionery by the production method of the present invention. Therefore, the water content of the cocoa beans having an outer skin used in step 1 before treatment with pressurized steam is preferably about 5.0 to 8.5% by mass, and further about 5.0 to 8.0% by mass. It is preferably about 5.0 to 7.5% by mass, more preferably 5.0% by mass or more and less than 7.0% by mass, still more preferably about 5.5 to 6.5% by mass.
カカオ豆の品種や産地は特に限定されない。例えば、これらに限定されないが、西アフリカや東南アジアで多く生産されているフォラステロ種、ベネズエラやメキシコなどでわずかに生産されているクリオロ種、中南米で主に栽培されているトリニタリオ種などを挙げることができ、いずれも用いることができる。例えば、これらに限定されないが、ガーナ産のカカオ豆を用いると強い苦味の中にココナッツのような華やかな香りが感じられ、ペルー産のカカオ豆を用いると後からジャスミンを思わせるフローラルな香りが感じられるような製品を製造することができる。また、台湾でもカカオが栽培されており、台湾産のカカオ豆を用いると、「樽」を感じさせるような重さのある味わいで後から花のような香りが感じられるような製品を製造することができる。 The varieties and production areas of cacao beans are not particularly limited. For example, but not limited to these, the Forastero species, which are abundantly produced in West Africa and Southeast Asia, the Criollo species, which are slightly produced in Venezuela and Mexico, and the Trinitario species, which are mainly cultivated in Central and South America, can be mentioned. , Either can be used. For example, if you use cocoa beans from Ghana, you can feel a gorgeous scent like coconut in a strong bitterness, and if you use cocoa beans from Peru, you will get a floral scent reminiscent of jasmine later. You can make products that you can feel. In addition, cacao is also cultivated in Taiwan, and using Taiwanese cacao beans, we manufacture products that have a heavy taste that makes you feel like a "barrel" and that you can feel a flower-like scent later. be able to.
外皮を有するカカオ豆は、加圧水蒸気で処理する前に、未成熟のカカオ豆を除去したり、また、同等程度の大きさに揃えたりする選別を行う。選別は通常の方法で行うことができる。選別したカカオ豆を、加圧水蒸気で蒸す。この際の温度及び時間は、カカオ豆の品種やサイズや水分量などのコンディションに応じて調整してもよいが、好ましくは１２０～１４０℃で１５～３５分間であり、さらに好ましくは１２５～１３５℃で２０～３０分間である。加圧水蒸気の圧力は絶対圧で１５０～２５０ｋＰａ程度が好ましく、１８０～２２０ｋＰａ程度がさらに好ましい。 The cocoa beans having an outer skin are sorted so that the immature cocoa beans are removed or the size is adjusted to the same level before being treated with pressurized steam. Sorting can be done in the usual way. The selected cocoa beans are steamed with pressurized steam. The temperature and time at this time may be adjusted according to conditions such as the variety, size and water content of the cacao beans, but are preferably 120 to 140 ° C. for 15 to 35 minutes, and more preferably 125 to 135. 20-30 minutes at ° C. The pressure of the pressurized steam is preferably about 150 to 250 kPa in absolute pressure, and more preferably about 180 to 220 kPa.
加圧水蒸気による処理は、加圧水蒸気を発生することができる装置を用いて行えばよく、そのような装置としては、例えば、スチームコンベクションオーブンが挙げられる。これに限定されないが、装置における蒸気発生速度は７５００～８５００ｇ／ｈ程度が好ましく、工程１の終点において装置内の蒸気量は、２０００～５０００ｇ／ｍ３程度が好ましく、２５００～４１００ｇ／ｍ３程度がさらに好ましい。 The treatment with pressurized steam may be carried out by using an apparatus capable of generating pressurized steam, and examples of such an apparatus include a steam convection oven. Although not limited to this, the steam generation rate in the apparatus is preferably about 7500 to 8500 g / h, and the amount of steam in the apparatus at the end point of step 1 is preferably about 2000 to 5000 g / m 3 and about 2500 to 4100 g / m 3 . Is even more preferable.
工程１により、水蒸気がカカオ豆の芯まで浸透し、カカオ豆は膨潤して、外皮がパンパンに張った状態となる。水蒸気がカカオ豆の芯まで浸透したか否かは、例えば、装置からカカオ豆を数粒取り出し、割った際の様子で判断することができる。割った際に、ややねっとりとした水を含んだ様子がある場合には、水蒸気がカカオ豆の芯まで浸透したと判断することができる。工程１でカカオ豆の芯まで水蒸気が浸透することにより、カカオ豆の全体が十分に殺菌される。 By step 1, water vapor permeates to the core of the cacao beans, the cacao beans are swollen, and the outer skin is in a state of being stretched on the bread. Whether or not the water vapor has penetrated to the core of the cacao beans can be determined, for example, by taking out several grains of the cacao beans from the apparatus and cracking them. If it seems to contain slightly sticky water when cracked, it can be determined that the water vapor has penetrated to the core of the cacao beans. By permeating the water vapor to the core of the cacao beans in step 1, the whole cacao beans are sufficiently sterilized.
＜水蒸気を排気しながら焙煎する工程２＞
工程１に続いて、装置内の水蒸気を排気しながら焙煎する工程２を行う。工程２における温度及び時間は、カカオ豆の種類やコンディションに応じて調整してもよく、好ましくは１１０～１３０℃で１０～３０分間であり、さらに好ましくは１１５℃以上１２５℃未満で１５～２５分間である。水蒸気の排気は、装置付属のダンパーを通じて行ってもよいし、あるいはダンパーではなく、またはダンパーでの排気に加えて、断続的に、例えば１～８分おき、好ましくは３～５分おきに装置の扉を開けるなどして排出してもよい。上記の時間内に装置内の水蒸気の大半を排気することが好ましいので、ダンパーを開放しながら、さらに、断続的に装置の扉を開けて水蒸気を装置から排出することが好ましい。
<Step 2 of roasting while exhausting steam>
Following the step 1, the step 2 of roasting while exhausting the steam in the apparatus is performed. The temperature and time in step 2 may be adjusted according to the type and condition of the cacao beans, preferably 110 to 130 ° C. for 10 to 30 minutes, and more preferably 115 ° C. or higher and lower than 125 ° C. for 15 to 25. It's a minute. The water vapor may be exhausted through the damper attached to the device, or not in the damper, or in addition to the exhaust in the damper, intermittently, for example, every 1 to 8 minutes, preferably every 3 to 5 minutes. It may be discharged by opening the door of. Since it is preferable to exhaust most of the water vapor in the device within the above time, it is preferable to open the door of the device intermittently to discharge the water vapor from the device while opening the damper.
装置の扉を開けた際に水蒸気がほとんど排出されなくなった時点を工程２の終点と判断することができる。工程２を経たカカオ豆は、最終的に表面が乾燥した状態となる。
＜乾燥下で焙煎する工程３＞
工程２で水蒸気を排気した後、乾燥下で焙煎する。「乾燥下で焙煎する」とは、工程２で水蒸気を排気した後の装置内で、水蒸気を供給せずに焙煎することをいう。工程３における温度及び時間は、カカオ豆の種類やコンディションに応じて調整してもよいが、好ましくは１２０～１４０℃で５～１５分間であり、さらに好ましくは１２５～１３５℃で８～１２分間である。工程１から３は、同じ装置内で温度と蒸気の条件を変更しながら連続して行ってもよいし、工程１から３の各工程に適した別個の装置を連結してカカオ豆を連続して流すことにより行ってもよい。
The time point at which almost no water vapor is discharged when the door of the apparatus is opened can be determined as the end point of the step 2. The surface of the cacao beans that have undergone step 2 is finally dried.
<Step 3 for roasting under drying>
After exhausting the steam in step 2, roasting is performed under drying. "Roasting under drying" means roasting without supplying steam in the apparatus after exhausting steam in step 2. The temperature and time in step 3 may be adjusted according to the type and condition of the cacao beans, but is preferably 120 to 140 ° C. for 5 to 15 minutes, and more preferably 125 to 135 ° C. for 8 to 12 minutes. Is. Steps 1 to 3 may be continuously performed while changing the temperature and steam conditions in the same device, or cocoa beans may be continuously connected by connecting separate devices suitable for each step of steps 1 to 3. It may be done by flushing.
工程３を経たカカオ豆は適度に焙煎され、香ばしい風味を呈するようになる。また、割るとパキっとした感触が得られる。また、外皮は豆から一部浮いた（剥離した）状態となり、豆から分離しやすい状態となっている。また、加圧水蒸気で処理した際に外皮が伸ばされたことにより、外皮の一部に亀裂が見られる。 The cacao beans that have undergone step 3 are appropriately roasted and exhibit a fragrant flavor. Also, when you break it, you can get a crisp feel. In addition, the outer skin is in a state of being partially floated (peeled) from the beans, and is in a state of being easily separated from the beans. In addition, cracks are seen in a part of the exodermis due to the stretching of the exodermis when treated with pressurized steam.
また、工程３を経たカカオ豆は、外皮がついた状態でありながら、十分に殺菌されたものとなる。工程３を経たカカオ豆は、例えば、「洋生菓子の衛生規範について」（昭和５８年３月３１日環食第５４号）に規定される「細菌数（生菌数）は、製品１ｇにつき１００，０００以下であること。」の要件を十分に満たす。好ましくは、食品の衛生規格に準ずる標準寒天培地法で検出される生菌数が５０，０００ＣＦＵ／ｇ未満であり、さらに好ましくは１０，０００ＣＦＵ／ｇ以下であり、より好ましくは５，０００ＣＦＵ／ｇ以下となる。 Further, the cacao beans that have undergone step 3 are sufficiently sterilized while having an outer skin. For cocoa beans that have undergone step 3, for example, the "bacterial count (live bacterial count) specified in" Hygiene Standards for Western Confectionery "(March 31, 1983, Kanshoku No. 54) is 100 per 1 g of product. Sufficiently meet the requirements of "must be 000 or less." Preferably, the viable cell count detected by the standard agar medium method according to the food hygiene standard is less than 50,000 CFU / g, more preferably 10,000 CFU / g or less, and more preferably 5,000 CFU / g. It becomes the following.
工程３を経たカカオ豆は、外皮がついた状態でありながら、十分に殺菌されており、また、外皮を豆本体（胚乳部、ニブ）から分離しやすい状態となっているため、以下で説明するカカオ豆菓子やカカオティー用のカカオ外皮の製造に好適に用いることができるだけではなく、通常のチョコレートやココアパウダーなどの製造にも好適に用いることができる。工程１から３によるカカオ豆の処理方法は、例えば、これに限定されないが、小規模な工房で行うビーントゥバー（Ｂｅａｎ ｔｏ Ｂａｒ）製法に最適である。 The cacao beans that have undergone step 3 are sufficiently sterilized even though they have an outer skin, and the outer skin is easily separated from the bean body (embryonic part, nibs). Not only can it be suitably used for producing cacao bean confectionery and cacao hulls for cacao tea, but it can also be suitably used for producing ordinary chocolate, cocoa powder and the like. The method for treating cocoa beans according to steps 1 to 3 is not limited to, for example, and is most suitable for a bean to bar manufacturing method performed in a small-scale workshop.
＜カカオ豆を煮る工程４＞
本発明の新規カカオ豆菓子の製造方法では、工程３を経た外皮を有するカカオ豆を、水に浸漬し、沸騰させ、その後、煮汁を捨てる工程４を行う。この工程では、カカオ豆を水で煮た後に煮汁を捨てることにより、カカオ豆の渋み成分やあくを取り除く。この工程はカカオ豆の種類や大きさに応じて、１～４回、好ましくは２～３回繰り返してもよい。
<Step 4 of boiling cocoa beans>
In the method for producing a novel cacao bean confectionery of the present invention, the cacao beans having the outer skin that have undergone step 3 are immersed in water, boiled, and then the step 4 of discarding the broth is performed. In this step, the astringent component and the cocoa of the cocoa beans are removed by boiling the cocoa beans in water and then discarding the broth. This step may be repeated 1 to 4 times, preferably 2 to 3 times, depending on the type and size of the cocoa beans.
カカオ豆を浸漬する水の量は、特に限定されず、カカオ豆が十分に浸かる量であればよい。最初の水への浸漬時間は、カカオ豆の大きさにもよるが、好ましくは２～４時間であり、カカオ豆に十分に吸水させる。カカオ豆が十分に吸水したかどうかは、例えば、浸漬後のカカオ豆を包丁で割って豆の内部を観察することにより確認することができる。水に浸漬した後に沸騰させて、カカオ豆を煮る。カカオ豆を煮る際には、これに限定されないが、圧力鍋を使用することが好ましい。カカオ豆を煮る時間は、カカオ豆の大きさにもよるが、好ましくは２～４時間である。カカオ豆を所定時間煮込んだ後、蒸らしながら粗熱を取り、煮汁（ゆで汁）を捨てる。工程４を複数回繰り返す場合、煮汁を捨てた後に再度注水し、沸騰させ、また煮汁を捨てる。２回目以降の注水（水への浸漬）の際には、浸漬時間を取らずに注水後すぐに沸騰させてもよく、カカオ豆の大きさに応じて２～４時間程度沸騰させた後に火を止めて、蒸らしながら粗熱を取ることが好ましい。蒸らしが終了した後に煮汁を捨てる。 The amount of water for immersing the cocoa beans is not particularly limited, and may be any amount as long as the cocoa beans are sufficiently immersed. The initial soaking time in water is preferably 2 to 4 hours, although it depends on the size of the cocoa beans, and the cocoa beans are sufficiently absorbed. Whether or not the cacao beans have sufficiently absorbed water can be confirmed, for example, by dividing the soaked cacao beans with a kitchen knife and observing the inside of the beans. After soaking in water, bring to a boil to simmer the cocoa beans. When boiling cocoa beans, it is preferable to use a pressure cooker, but not limited to this. The time for boiling the cocoa beans is preferably 2 to 4 hours, although it depends on the size of the cocoa beans. After boiling the cocoa beans for a specified period of time, remove the heat while steaming and discard the broth (boiled juice). When step 4 is repeated a plurality of times, after discarding the broth, water is poured again, the mixture is boiled, and the broth is discarded. For the second and subsequent water injections (immersion in water), it may be boiled immediately after water injection without taking a soaking time, or it may be boiled for about 2 to 4 hours depending on the size of the cocoa beans, and then fired. It is preferable to stop and remove the rough heat while steaming. Discard the broth after steaming is complete.
工程４を経たカカオ豆は、外皮を有しているが、豆内部に水分が浸透し、柔らかく炊けた状態となっている。カカオ豆は、小豆や黒豆などと比べて硬く、水で柔らかく煮る（炊く）ことは一般的には難しいので、カカオ豆を水で煮る（炊く）という発想は今までほぼなかったといえるが、本発明では上記の工程１から３を経ていることにより、カカオ豆に水が浸透しやすくなっており、工程１から３を経ていないカカオ豆に比べて炊きやすくなっている。 The cacao beans that have undergone step 4 have an outer skin, but the water has penetrated into the beans and the beans are in a softly cooked state. Since cocoa beans are harder than red beans and black beans, and it is generally difficult to boil (cook) them softly in water, it can be said that the idea of boiling (cooking) cocoa beans in water has hardly existed until now. In the present invention, water easily permeates the cocoa beans by going through the above steps 1 to 3, and it is easier to cook than the cocoa beans not undergoing the steps 1 to 3.
＜カカオ豆に糖類を浸透させる工程５＞
次いで、糖類を含有する水（以後「糖類含有水」という。）に工程４を経たカカオ豆を浸漬させ、沸騰させた後に放冷して、糖類をカカオ豆に浸透させる工程５を行う。この工程はカカオ豆の大きさや密度などの種類に応じて、１～４回、好ましくは２～３回繰り返してもよい。この工程を２回以上繰り返す場合には、後段になるにしたがって糖類含有水中の糖類の濃度を増加させることが好ましい。糖類の濃度を段階的に増加させていくことにより、カカオ豆内に十分に糖類を浸透させることが可能となる。
<Step 5 of infiltrating sugar into cacao beans>
Next, the cacao beans that have undergone the step 4 are immersed in water containing sugars (hereinafter referred to as "sugar-containing water"), boiled and then allowed to cool, and the step 5 of infiltrating the sugars into the cacao beans is performed. This step may be repeated 1 to 4 times, preferably 2 to 3 times, depending on the type such as the size and density of the cacao beans. When this step is repeated two or more times, it is preferable to increase the concentration of saccharides in the saccharide-containing water toward the latter stage. By gradually increasing the concentration of saccharides, it becomes possible to sufficiently infiltrate the saccharides into the cacao beans.
糖類含有水に含有させる糖類の種類は特に限定されず、通常の製菓に用いられる各種糖類を用いることができる。そのような糖類としては、例えば、これらに限定されないが、砂糖、水あめ、甜菜糖、ソルビトール、トレハロース、マスコバド糖、和三盆糖、黒糖、粗糖、上白糖、三温糖、中白糖、グラニュー糖、白双糖、中双糖、氷砂糖、ブドウ糖、果糖、転化糖、蜂蜜、楓糖、ヤシ糖、オリゴ糖などを挙げることができ、これらは単独でまたは複数種類を組み合わせて用いることができる。糖類含有水中の糖類の濃度は、糖類の種類にもよるが、例えば、初回の浸漬時には２５～３５質量％程度とし、２回目以降は段階的に濃度を上げて、最終的には５５～７０質量％程度とすることが好ましい。糖類含有水へ浸漬した後、加熱して、５～３０分間程度沸騰させた後に火を止めて、その後、１～３０時間程度、例えば一晩、静置して放冷することが好ましい。カカオ豆を糖類含有水に浸漬させながら加熱し、その後放冷することにより、カカオ豆内に糖類が浸透する。 The type of saccharide contained in the saccharide-containing water is not particularly limited, and various saccharides used in ordinary confectionery can be used. Such sugars include, but are not limited to, sugar, water candy, citrus sugar, sorbitol, trehalose, muscovado sugar, wasanbon sugar, brown sugar, crude sugar, fine white sugar, sanon tou, medium white sugar, granulated sugar, and the like. Examples thereof include white disaccharide, medium disaccharide, ice sugar, glucose, fructose, invert sugar, honey, maple sugar, coconut sugar, oligosaccharide and the like, and these can be used alone or in combination of two or more. The concentration of saccharides in the saccharide-containing water depends on the type of saccharides, but for example, it is set to about 25 to 35% by mass at the first immersion, and the concentration is gradually increased from the second time onward, and finally 55 to 70. It is preferably about% by mass. It is preferable to soak in saccharide-containing water, heat the mixture, bring it to a boil for about 5 to 30 minutes, turn off the heat, and then let it stand for about 1 to 30 hours, for example, overnight, to allow it to cool. By heating the cacao beans while immersing them in sugar-containing water and then allowing them to cool, the sugars permeate into the cacao beans.
工程５を経た糖類を浸透させたカカオ豆に、任意に糖掛けを行ってもよい。糖掛けは通常の方法で行うことができる。糖類を浸透させたカカオ豆またはそれに糖掛けを行ったカカオ豆は、カカオ豆のホール状の形状がほぼ維持されており外皮も付いた状態でありながら、食した際に硬すぎない適度な食感を有し、また、外皮の口残りが感じられず、良好な風味を有する新規なカカオ豆菓子となる。また、このカカオ豆菓子は、外皮を有した状態でありながら、工程１から３の手順を経たことににより製菓の基準を十分に満たす殺菌がなされた安全な菓子となる。例えば、食品の衛生規格に準ずる標準寒天培地法で検出される生菌数が好ましくは１０，０００ＣＦＵ／ｇ以下であり、より好ましくは５，０００ＣＦＵ／ｇ以下である菓子となる。 The cacao beans impregnated with the sugar that has undergone step 5 may be optionally sugared. Sugaring can be done in the usual way. The cocoa beans that have been impregnated with sugar or the cocoa beans that have been sugared are moderately eaten, while maintaining the hole-like shape of the cocoa beans and having an outer skin. It is a new cacao bean confectionery that has a good flavor and has a good flavor without any residue on the outer skin. Further, this cacao bean confectionery is a safe confectionery that has been sterilized to sufficiently satisfy the confectionery standard by going through the steps 1 to 3 while having an outer skin. For example, the viable cell count detected by the standard agar medium method according to the food hygiene standard is preferably 10,000 CFU / g or less, and more preferably 5,000 CFU / g or less.
ローストされただけの市販の外皮付きのローストカカオ豆は、非常に硬く、フォークは突き刺さらない。また、外皮ごと食すると外皮が口中でパリパリと割れるが細かくはならず、外皮の口残りが感じられる。また、豆の部分は歯で割ることはできるがゴリゴリとした食感であり、豆の粒（ニブ、胚乳部）が口中に残る。また、カカオ豆の収穫後の発酵に関与した細菌がローストだけでは十分に死滅せずに一定数残存するため、標準寒天培地法による生菌数は一般には、５０，０００～１００，０００ＣＦＵ／ｇ程度となる。一方、本発明の製法により製造されたカカオ豆菓子は、外皮が付いた状態でありながら、外皮の口残りは感じられず、また、外皮と豆が適度に柔らかくなっており、通常のケーキフォークが豆の表面まで刺さる程度の硬さである。また、豆の部分の食感は、いわゆる一般的な小豆やいんげん豆を用いた甘納豆に類似しており、少し硬めの甘納豆のようであり、炊いた豆の食感を楽しむことができる。通常、カカオ豆は、他の豆（小豆、いんげん豆、ピーナツ、アーモンドなど）に比べて硬くて脆いものであるから、本発明の製法により得られた硬めの甘納豆のような食感を有するカカオ豆菓子は、カカオ豆を用いた菓子としてはこれまでにない新しさを感じる菓子である。 Commercially available roasted cocoa beans with an outer skin that are just roasted are very hard and do not stick to forks. Also, when you eat the whole outer skin, the outer skin cracks in your mouth, but it does not become fine, and you can feel the rest of the outer skin. In addition, the bean part can be broken by teeth, but it has a crunchy texture, and bean grains (nibs, endosperm part) remain in the mouth. In addition, the number of viable bacteria by the standard agar medium method is generally 50,000 to 100,000 CFU / g because the bacteria involved in the fermentation of cacao beans after harvest are not sufficiently killed by roasting alone and remain in a certain number. It becomes a degree. On the other hand, the cacao bean confectionery produced by the manufacturing method of the present invention has an outer skin, but no residue of the outer skin is felt, and the outer skin and beans are moderately soft, so that it is a normal cake fork. Is so hard that it sticks to the surface of the beans. In addition, the texture of the beans is similar to that of so-called general azuki beans and sweet beans using green beans, and it looks like a slightly harder sweet beans, so you can enjoy the texture of cooked beans. Normally, cocoa beans are harder and more brittle than other beans (small beans, green beans, peanuts, almonds, etc.), so cocoa beans having a texture similar to that of the hard sweet natto obtained by the production method of the present invention. Confectionery is a confectionery that feels new and new as a confectionery using cocoa beans.
＜カカオ豆外皮を回収する工程４’＞
上述の工程１から３を行った後に、カカオ豆から外皮を回収する工程４’を行うことにより、カカオティー用のカカオ豆外皮を製造することもできる。カカオティーとは、カカオ豆の外皮を湯や加温した牛乳などに入れて抽出するなどして得られる飲料である。
<Step 4'to collect cacao bean hulls>
It is also possible to produce a cacao bean hull for cacao tea by performing step 4'recovering the hull from the cacao beans after performing steps 1 to 3 described above. Cacao tea is a beverage obtained by extracting the outer skin of cacao beans in hot water or warm milk.
通常カカオ豆の外皮は、内部の豆本体（胚乳部、ニブ）にぴったりと付着しており、ピーナツのように簡単に剥ぎ取ることはできない。これに対し、上記の工程１から３を行うことにより、外皮がカカオ豆から一部浮いて（剥離して）剥がれやすい状態となるため、カカオ豆のニブと外皮との分離を促進することができる。また、工程１から３によりカカオ豆の外皮も殺菌されているため、回収した外皮は菌の残存のリスクが少ない安全な食材として利用することができる。本発明の方法により得られる外皮の生菌数は、好ましくは１０，０００ＣＦＵ／ｇ以下であり、より好ましくは５，０００ＣＦＵ／ｇ以下である。 Normally, the cocoa bean exodermis adheres tightly to the inner bean body (endosperm, nibs) and cannot be easily peeled off like peanuts. On the other hand, by performing the above steps 1 to 3, the outer skin is partially floated (peeled) from the cacao beans and easily peeled off, so that the separation between the nibs and the outer skin of the cacao beans can be promoted. can. Further, since the cacao bean hull is also sterilized by steps 1 to 3, the recovered hull can be used as a safe food material with a low risk of residual bacteria. The viable cell count of the outer skin obtained by the method of the present invention is preferably 10,000 CFU / g or less, more preferably 5,000 CFU / g or less.
カカオ豆からの外皮の回収は、ウィノワーを用いて豆本体（胚乳部、ニブ）と外皮を分離するなどの通常の方法で行うことができる。回収したカカオ豆の外皮は、瓶などの容器や、所望によりティーバッグに詰めてから容器詰めするなどして、カカオティー用茶葉（外皮、ハスク）製品とすることができる。 The exodermis can be recovered from the cocoa beans by a usual method such as separating the exodermis from the bean body (endosperm part, nib) using Winnower. The recovered cacao bean hull can be made into a tea leaf (husk, husk) product for cacao tea by packing it in a container such as a bottle or, if desired, in a tea bag and then in a container.
カカオ豆の外皮を湯で抽出してカカオティーとしてもよいし、ミルク中で加温してミルク中に外皮由来の成分を抽出してカカオティーとしてもよい。また、得られたカカオティーに所望に応じて砂糖などを加えてもよい。カカオ豆の外皮からはチョコレートの香りが感じられるため、カカオティーに砂糖を加えて飲用するとチョコレートを感じるような飲料となり、また、ミルク中で抽出するとチャイのような飲料となる。 The rind of cacao beans may be extracted with hot water to make cacao tea, or the husk-derived components may be extracted into milk by heating in milk to make cocoa tea. Further, sugar or the like may be added to the obtained cacao tea as desired. Since the scent of chocolate can be felt from the outer skin of cacao beans, it becomes a drink that feels chocolate when sugar is added to cacao tea, and it becomes a drink like chai when extracted in milk.
外皮を回収した後に残るカカオ豆の豆本体（胚乳部、ニブ）は、通常の方法によりチョコレートやココアパウダーの製造に用いてもよい。本発明の方法にしたがって外皮を回収した後の豆本体（胚乳部、ニブ）も、工程１から３を経ることで十分に殺菌されているという利点を有しており、生菌数は、好ましくは１０，０００ＣＦＵ／ｇ以下であり、より好ましくは５，０００ＣＦＵ／ｇ以下である。 The cocoa bean body (endosperm, nibs) remaining after the exodermis is collected may be used for producing chocolate or cocoa powder by a usual method. The bean body (endosperm part, nibs) after collecting the exodermis according to the method of the present invention also has an advantage that it is sufficiently sterilized by going through steps 1 to 3, and the viable cell count is preferable. Is 10,000 CFU / g or less, more preferably 5,000 CFU / g or less.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
＜実施例１ カカオ豆の処理＞
ガーナ産のカカオ豆（水分量６．０質量％）を用意した。外皮のついた状態のカカオ豆をスチームコンベクションオーブン内にセットし、加圧水蒸気にて１３０℃で２５分間蒸した（絶対圧約２００ｋＰａ、最終炉内蒸気量約３４００ｇ／ｍ３）。カカオ豆の芯まで蒸気が浸透したのを確認した後、オーブンのダンパーを開放し、オーブンの扉を５分おきに開いて水蒸気を排出しながら、１２０℃で２０分間焙煎した。続いて、表面が乾燥した後、１３０℃で１０分間乾燥下で焙煎した。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
<Example 1 Treatment of cacao beans>
Ghanaian cacao beans (water content 6.0% by mass) were prepared. The cocoa beans with the outer skin were set in a steam convection oven and steamed at 130 ° C. for 25 minutes with pressurized steam (absolute pressure about 200 kPa, final steam volume in the furnace about 3400 g / m 3 ). After confirming that the steam had penetrated to the core of the cacao beans, the damper of the oven was opened, the door of the oven was opened every 5 minutes, and the steam was discharged while roasting at 120 ° C. for 20 minutes. Subsequently, after the surface was dried, the surface was roasted at 130 ° C. for 10 minutes under drying.
得られたカカオ豆は、内部の豆本体（胚乳部、ニブ）から外皮が一部剥離した状態であった。上記の工程を経て得られたカカオ豆の生菌数を食品の衛生規格に準ずる標準寒天培地法にしたがって測定した結果、生菌数は５０００ＣＦＵ／ｇ以下であった。 The obtained cacao beans were in a state where the exodermis was partially peeled off from the inner bean body (endosperm part, nibs). As a result of measuring the viable cell count of the cocoa beans obtained through the above steps according to the standard agar medium method according to the food hygiene standard, the viable cell count was 5000 CFU / g or less.
比較として、加圧水蒸気による処理を行わずに、１３０℃で３０分間焙煎したカカオ豆の生菌数を標準寒天培地法にしたがって測定したところ、５０，０００～１００，０００ＣＦＵ／ｇ程度であった。 For comparison, the viable cell count of cacao beans roasted at 130 ° C. for 30 minutes without treatment with pressurized steam was measured according to the standard agar medium method and found to be about 50,000 to 100,000 CFU / g. ..
・標準寒天培地法：
標準寒天培地：トリプトン５ｇ／１０００ｍｌ、酵母エキス２．５ｇ／１０００ｍｌ、ブドウ糖１ｇ／１０００ｍｌ、寒天１５ｇ／１０００ｍｌ、ｐＨ７．１
試料を滅菌水中で粉砕・懸濁して試料液を作成し、試料液を適宜希釈しながら標準寒天培地と混合して混釈培養法にて３５．０±１．０℃で４８±３時間培養し、出現したコロニーを計数し、生菌数を算出する。
・ Standard agar medium method:
Standard agar medium: tryptone 5 g / 1000 ml, yeast extract 2.5 g / 1000 ml, glucose 1 g / 1000 ml, agar 15 g / 1000 ml, pH 7.1
The sample is crushed and suspended in sterile water to prepare a sample solution, mixed with a standard agar medium while appropriately diluting the sample solution, and cultured at 35.0 ± 1.0 ° C. for 48 ± 3 hours by a pour culture method. Then, the colonies that have appeared are counted, and the viable cell count is calculated.
＜実施例２ カカオ豆菓子の製造＞
実施例１で得られた外皮を有するカカオ豆を放熱冷却した後、カカオ豆が十分に浸かる量の水に３時間浸漬させた。その後、水を捨て、再度注水し、沸騰させた状態で圧力鍋で３時間豆を煮た。その後火を止めて蒸らしながら粗熱を取った。蒸らしの後、煮汁を捨てて、再度注水し、沸騰させ、３時間豆を煮て、蒸らしながら粗熱を取った後、また煮汁を捨てた。得られたカカオ豆を、３０質量％の砂糖を含有する糖類含有水に浸漬し、加熱して１０分間程度沸騰させた。その後、火を止めて一晩静置した。続いて、糖類の濃度を６０質量％に上げ、再び加熱して１０分間程度沸騰させた後、火を止めて一晩静置した。静置後、鍋から豆を取り出し、目視で割れ豆等を除去し、糖掛けを行った。糖掛け後、放熱冷却して、カカオ豆菓子を得た。
<Example 2 Production of cacao bean confectionery>
The cacao beans having the outer skin obtained in Example 1 were radiated and cooled, and then immersed in water in an amount sufficient to soak the cacao beans for 3 hours. After that, the water was discarded, water was poured again, and the beans were boiled in a pressure cooker for 3 hours in a boiling state. After that, the heat was turned off and the heat was removed while steaming. After steaming, the broth was discarded, water was poured again, the beans were boiled, the beans were boiled for 3 hours, the heat was removed while steaming, and then the broth was discarded again. The obtained cacao beans were immersed in sugar-containing water containing 30% by mass of sugar, heated and boiled for about 10 minutes. After that, the heat was turned off and the mixture was allowed to stand overnight. Subsequently, the concentration of saccharides was increased to 60% by mass, the mixture was heated again and boiled for about 10 minutes, then the heat was turned off and the mixture was allowed to stand overnight. After standing, the beans were taken out from the pot, cracked beans and the like were visually removed, and sugar was applied. After sugaring, it was radiated and cooled to obtain cocoa bean confectionery.
得られたカカオ豆菓子は、カカオ豆のホール状の形状がほぼ維持されており外皮も付いた状態でありながら、食した際に硬すぎない適度な食感を有し、また、外皮の口残りが感じられず、良好なカカオの風味を有するものとなった。硬さは、小豆やいんげん豆の甘納豆よりも少し硬い程度であり、通常のケーキフォークを豆の表面部分に刺すことができる程度の硬さである。通常、カカオ豆は硬くて脆いものであるから、本実施例で得られたフォークが刺さる程度の硬さの外皮付きのカカオ豆の菓子は、カカオの風味を有しながら炊いた豆の食感を有する、新しい菓子となった。 The obtained cacao bean confectionery has a moderate texture that is not too hard when eaten, while maintaining the hole-shaped shape of the cacao beans and having an outer skin, and the mouth of the outer skin. No residue was felt and it had a good cocoa flavor. The hardness is a little harder than that of Amanatto, which is azuki beans and kidney beans, and is so hard that a normal cake fork can be stabbed into the surface of the beans. Normally, cacao beans are hard and brittle, so the cacao bean confectionery with an outer skin that is hard enough to be pierced by a fork obtained in this example has the texture of cooked beans while having the flavor of cacao. It became a new confectionery with.
比較として、加圧水蒸気による処理を行わずに、１３０℃で３０分間焙煎したカカオ豆を用いて、上記と同様に、水への浸漬、沸騰、煮汁を捨てる工程を行った後、糖類含有水への浸漬、加熱、放冷工程を行ったが、得られたカカオ豆は、皮がやや硬くて口に残り、また、カカオ豆中に糖類が十分に浸透しておらず苦味の強い味となった。 For comparison, using cacao beans roasted at 130 ° C. for 30 minutes without treatment with pressurized steam, the steps of soaking in water, boiling, and discarding the broth were performed in the same manner as above, and then sugar-containing water was used. The cacao beans obtained were soaked in water, heated, and allowed to cool, but the skin was slightly hard and remained in the mouth, and the sugar did not sufficiently penetrate into the cacao beans, resulting in a strong bitter taste. became.
＜実施例３ カカオティー用外皮の製造＞
実施例１で得られた外皮を有するカカオ豆を砕き、ウィノワーを用いてカカオ豆の豆本体（ニブ、胚乳部）と外皮とを分離し、カカオ豆の外皮を回収した。得られた外皮１０ｇをティーポットに入れ、３５０ｍｌのお湯を注ぎ、３分間抽出し、カカオティーとした。得られたカカオティーは、チョコレートのほのかな香りとカカオの香ばしさが感じられる風味のよい飲料となった。
<Example 3 Manufacture of outer skin for cacao tea>
The cacao beans having the outer skin obtained in Example 1 were crushed, the bean body (nibs, endosperm part) of the cacao beans and the outer skin were separated using Winower, and the outer skin of the cacao beans was recovered. 10 g of the obtained rind was placed in a teapot, 350 ml of hot water was poured, and the mixture was extracted for 3 minutes to make cacao tea. The obtained cacao tea became a tasty beverage with a faint aroma of chocolate and aroma of cacao.
Claims (4)
工程１を経たカカオ豆を、水蒸気を排気しながら焙煎する工程２、
工程２を経たカカオ豆を、乾燥下で焙煎する工程３、
工程３を経たカカオ豆を、水に浸漬し、沸騰させ、その後、煮汁を捨てる工程４、及び
工程４を経たカカオ豆を、糖類を含有する水に浸漬し、沸騰させた後に放冷し、糖類をカカオ豆中に浸透させる工程５
を含む、カカオ豆菓子の製造方法。 Step 1, steaming cocoa beans with hulls using pressurized steam 1.
Step 2 of roasting the cacao beans that have undergone step 1 while exhausting steam,
Step 3 of roasting the cocoa beans that have undergone step 2 under drying,
The cocoa beans that have undergone step 3 are soaked in water and boiled, and then the broth is discarded. The cocoa beans that have undergone step 4 and step 4 are soaked in water containing sugars, boiled, and then allowed to cool. Step 5 to infiltrate sugar into cacao beans
How to make cocoa bean confectionery, including.
工程１を経たカカオ豆を、水蒸気を排気しながら焙煎する工程２、
工程２を経たカカオ豆を、乾燥下で焙煎する工程３、及び
工程３を経たカカオ豆から、外皮を回収する工程４’、
を含む、カカオティー用外皮の製造方法。 Step 1, steaming cocoa beans with hulls using pressurized steam 1.
Step 2 of roasting the cacao beans that have undergone step 1 while exhausting steam,
Step 3 of roasting the cocoa beans that have undergone step 2 under drying, and step 4'of recovering the husk from the cocoa beans that have undergone step 3.
A method for producing a cocoa tea hull, including.
工程１を経たカカオ豆を、水蒸気を排気しながら焙煎する工程２、及び
工程２を経たカカオ豆を、乾燥下で焙煎する工程３、
を含む、カカオ豆の処理方法。 Step 1, steaming cocoa beans with hulls using pressurized steam 1.
Step 2 of roasting the cacao beans that have undergone step 1 while exhausting steam, and step 3 of roasting the cacao beans that have undergone step 2 under drying.
How to treat cocoa beans, including.
工程２を１１０～１３０℃で１５～２５分間行い、及び
工程３を１２０～１４０℃で５～１５分間行うことを含む、
請求項１～３のいずれか１項に記載の方法。 Step 1 is performed at 120 to 140 ° C. for 15 to 35 minutes.
Step 2 comprises performing at 110-130 ° C. for 15-25 minutes and step 3 at 120-140 ° C. for 5-15 minutes.
The method according to any one of claims 1 to 3.
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