JP2023101040A - Method for producing cacao feedstock - Google Patents

Abstract

To provide a method for reducing an odd taste or discomfort flavor of chocolate containing a cacao feedstock in abundance.SOLUTION: A method for producing a cacao feedstock includes a step A for washing cacao beans with water. A method for producing chocolate includes blending chocolate with at least 30 mass% of a cacao feedstock produced by the cacao feedstock production method.SELECTED DRAWING: None

Description

The present invention relates to a method for producing cocoa raw materials.

Polyphenols contained in cacao beans used as raw materials for chocolate are known to have various physiological activities (see, for example, Patent Documents 1 and 2). In recent years, chocolate containing a large amount of cacao raw materials has been sold in anticipation of the effect of the physiological activity of polyphenols contained in cacao beans.

However, since cacao beans also contain bitter and astringent components, chocolate containing a large amount of cacao raw materials has a problem of strong unfavorable taste and unpleasant flavor. For example, Patent Documents 3 and 4 propose methods for improving the flavor of chocolate containing a large amount of cacao raw materials. However, all of these improvement methods use additives that are rarely used in chocolate, and there is a problem that they cannot be used when additives are not desired. Therefore, a new method has been desired as a method for reducing the unpleasant taste and unpleasant flavor of chocolate containing a large amount of cacao raw materials.

Japanese Unexamined Patent Application Publication No. 2002-80363 JP-A-9-224606 JP 2018-148805 A JP 2020-14447 A

An object of the present invention is to provide a method for reducing the rough taste and unpleasant flavor of chocolate containing a large amount of cocoa raw materials.

The present inventors have made intensive studies to solve the above problems. As a result, it was found that this problem could be solved by washing the cocoa beans with water. This led to the completion of the present invention.

That is, the first aspect of the present invention is a method for producing a cocoa raw material including a step of washing cocoa beans with water.
A second invention of the present invention is the method for producing a cacao raw material according to the first invention, wherein the cacao raw material is for chocolate, and the cacao raw material is blended in the chocolate in an amount of 30% by mass or more.
A third aspect of the present invention is the method for producing a cocoa raw material according to the first aspect or the second aspect, wherein the water is hard water.
A fourth aspect of the present invention is a method for producing chocolate in which 30% by mass or more of the cacao raw material produced by the method for producing a cacao raw material according to any one of the first to third inventions is blended. is.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for reducing the rough taste and unpleasant flavor of chocolate containing a large amount of cocoa raw materials.

A method for producing cocoa raw materials according to an embodiment of the present invention includes a step of washing cocoa beans with water.

In the present invention, the cacao raw material is a raw material obtained by processing cacao beans, and is mainly used as a raw material for chocolate. Specific examples of cocoa raw materials are cocoa nibs, cocoa mass, cocoa powder, and the like. Cocoa nibs are obtained by removing the shell from cocoa beans. Cocoa mass is also obtained by grinding cocoa nibs. Cocoa powder is also obtained by removing cocoa butter from cocoa mass.
The cocoa raw material produced by the method for producing a cocoa raw material according to the embodiment of the present invention is preferably cocoa mass.

The cocoa beans used in the washing step of the cocoa raw material manufacturing method of the embodiment of the present invention are preferably fermented cocoa beans. Fermentation of cocoa beans is carried out by a normal method. Moreover, the cocoa beans used in the washing step of the method for producing a cocoa raw material according to the embodiment of the present invention are preferably cocoa beans that have not been treated with a solution such as an acid solution or an alkaline solution.

The water used in the washing step of the cocoa raw material manufacturing method of the embodiment of the present invention is hard water, medium hard water, soft water (tap water, distilled water, etc.), etc., preferably hard water. The hardness of hard water is 300 mg/L or more, the hardness of medium hard water is 100 mg/L or more and less than 300 mg/L, and the hardness of soft water is less than 100 mg/L.
The hardness of the water used in the washing step of the cocoa raw material production method of the embodiment of the present invention is preferably 300 to 1700 mg/L, more preferably 500 to 1600 mg/L, and still more preferably 700. ~1500 mg/L, most preferably 1000-1500 mg/L.

The water used in the washing step of the cocoa raw material production method of the embodiment of the present invention preferably has a pH of 6.0 to 8.0, more preferably 6.3 to 7.8, It is more preferably 6.5 to 7.5.

The temperature of the water used in the washing step of the cocoa raw material production method of the embodiment of the present invention is preferably 4 to 30°C, more preferably 8 to 25°C, and still more preferably 10 to 23°C. °C, most preferably between 15 and 23 °C.

As long as the cocoa beans can be sufficiently washed in the washing step of the method for producing a cocoa raw material according to the embodiment of the present invention, there are no particular restrictions on equipment, conditions, and the like. For washing, for example, cocoa beans are placed in a container, water is poured in to the extent that the cocoa beans are submerged (preferably 0.7 to 5 times the weight of the cocoa beans), It is carried out by stirring (preferably stirring for 30 seconds to 1 hour). After washing, the water is allowed to drain. Washing can also be repeated multiple times.
In the cocoa raw material manufacturing method of the embodiment of the present invention, the cocoa beans can be dried after the washing step.

A method for producing a cocoa raw material according to an embodiment of the present invention preferably includes the step of roasting cocoa beans or cocoa nibs. The roasting step of the cocoa raw material manufacturing method of the embodiment of the present invention is preferably performed after the washing step. If roasting with cocoa nibs after the washing step, remove the shell from the cocoa beans before roasting. The roasting conditions in the roasting step of the cacao raw material manufacturing method of the embodiment of the present invention are not particularly limited. The roasting temperature in the roasting step of the cocoa raw material production method of the embodiment of the present invention is preferably 90 to 130°C, more preferably 90 to 125°C, and still more preferably 95 to 120°C. In addition, the roasting time of the roasting step in the method for producing a cocoa raw material according to the embodiment of the present invention is preferably 50 to 120 minutes, more preferably 55 to 110 minutes, and even more preferably 60 to 100 minutes. be.

A method for producing a cocoa raw material according to embodiments of the present invention preferably includes grinding cocoa nibs. In the cocoa raw material manufacturing method of the embodiment of the present invention, the step of grinding the cacao nibs is performed after the step of roasting. Cocoa mass is obtained by performing a process of grinding the cocoa nibs.

A method for producing a cocoa raw material according to an embodiment of the present invention preferably includes a step of extracting oil from the cocoa mass obtained after the step of grinding. Cocoa powder and cocoa butter are obtained by performing a step of extracting oil from cocoa mass. When the cocoa powder is agglomerated, a step of pulverizing the cocoa powder may be performed.

The method for producing a cocoa raw material according to the embodiment of the present invention can additionally include a step such as a sterilization step that is normally performed in a method for producing a cocoa raw material. When the method for producing cocoa raw materials according to the embodiment of the present invention includes a sterilization step, the sterilization step is performed before the roasting step. The sterilization process is performed by a normal cocoa raw material sterilization method.

The cocoa raw material obtained by the method for producing a cocoa raw material according to the embodiment of the present invention is preferably for chocolate. In addition, the cocoa raw material obtained by the method for producing a cocoa raw material according to the embodiment of the present invention is preferably blended in chocolate at 30% by mass or more, more preferably at 40 to 80% by mass, and still more preferably in chocolate. 55 to 70% by mass, most preferably 55 to 65% by mass of chocolate.

By using the cacao raw material obtained by the method for producing a cacao raw material according to the embodiment of the present invention, it is possible to reduce the rough taste and unpleasant flavor of chocolate containing a large amount of the cacao raw material.

The method for producing chocolate according to the embodiment of the present invention is characterized by blending the cacao raw material produced by the method for producing the cacao raw material according to the embodiment of the present invention.
In the present invention, the chocolate is not limited to the chocolate stipulated in the "Fair Competition Regulations Concerning Labeling of Chocolates" (National Chocolate Industry Fair Trade Council) or regulations. In addition, chocolate in the present invention refers to edible oils and fats, sugars, cacao raw materials (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. as raw materials, chocolate manufacturing processes (mixing process, atomization process, scouring process) , molding process, cooling process, etc.), fats and oils form a continuous phase, and substantially no water. Moreover, the chocolate of the embodiment of the present invention preferably has a water content of 3% by mass or less.

In the method for producing chocolate according to the embodiment of the present invention, preferably 30% by mass or more, more preferably 40 to 80% by mass, of the cacao raw material produced by the method for producing the cacao raw material according to the embodiment of the present invention is blended. However, it is more preferably blended in an amount of 55 to 70% by mass, and most preferably in an amount of 55 to 65% by mass.

In the method for producing chocolate according to the embodiment of the present invention, preferably 28 to 50% by mass of fats and oils are blended, more preferably 32 to 46% by mass, and even more preferably 35 to 42% by mass.
In addition, fats and oils in this invention are all the fats and oils which match|combined all the fats and oils contained in chocolate. For example, when chocolate contains cocoa mass, whole milk powder, and oil a, the oil is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and oil a. That is, fats and oils in the present invention include fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to fats and oils to be blended.
Fats and oils used in the method for producing chocolate according to the embodiment of the present invention are not particularly limited. Edible oils and fats (cocoa butter, soybean oil, rapeseed oil, high erucic acid rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil) that are commonly used for the production of chocolate are used for the production of the chocolate according to the embodiment of the present invention. , rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, shea butter, illipe butter, sal fat, milk fat, mixed oils of these oils and fats, processed oils and fats of these oils and mixed oils (interesterified oil, fractionated oil, hydrogenated oil, etc.), etc.) can be used.

In the method for producing chocolate according to the embodiment of the present invention, preferably 10 to 40% by mass of sugar is blended, more preferably 15 to 37% by mass, and even more preferably 25 to 34% by mass.
In the present invention, saccharides are carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, and the like. In the present invention, saccharides refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). Moreover, in the present invention, carbohydrates are carbohydrates themselves, and do not include carbohydrates contained in other raw materials (for example, powdered milk, etc.).
Sugars used in the method for producing chocolate according to the embodiment of the present invention are preferably sugars, more preferably sugar and lactose.

Other raw materials used in the method for producing chocolate according to the embodiment of the present invention include, for example, sweeteners such as aspartame, stevia and saccharin, dairy products such as whole milk powder and skimmed milk powder, soy flour, soy protein, and fruit. Processed products, processed vegetable products, green tea powder, various powders such as coffee powder, gums, starches, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, lecithin, lysolecithin, enzyme-decomposed lecithin, poly These include emulsifiers such as glycerin condensed ricinoleate, antioxidants, colorants, fragrances, and the like.

As the method for producing chocolate according to the embodiment of the present invention, a conventionally known method for producing chocolate is used, except that the cacao raw material produced by the method for producing the cacao raw material according to the embodiment of the present invention is blended. In the method for producing chocolate according to the embodiment of the present invention, for example, fats, sugars, cocoa mass, dairy products, flavors, emulsifiers, etc. are used as raw materials, and a mixing step, an atomization step (refining), a scouring step (conching), It has a cooling process, etc. The method of manufacturing chocolate according to embodiments of the present invention preferably includes a micronization step.

According to the method for producing chocolate according to the embodiment of the present invention, it is possible to reduce the unpleasant taste and unpleasant flavor of chocolate containing a large amount of cacao raw materials. In addition, according to the method for producing chocolate according to the embodiment of the present invention, it is possible to reduce the unpleasant taste and unpleasant flavor of chocolate containing a large amount of cacao raw materials by an unprecedented method.

The chocolate produced by the method for producing chocolate according to the embodiment of the present invention can also be combined with other foods such as sweets and bread. Means of combining chocolate with other foods include wrapping, rolling, mixing, gluing, covering, sandwiching, pouring, embedding, topping, and the like.

EXAMPLES Next, the present invention will be described in more detail with reference to examples and comparative examples. However, the present invention is by no means limited to these.

[Manufacturing cacao raw materials]
Put 600 g of fermented cocoa beans in a vat (length 32.5 cm, width 26 cm, height 5.3 cm), add 500 mL of hard water (hardness: 1468 mg / mL, pH: 7.3, temperature: 20 ° C.), tap water (Soft water) (hardness: 65.1 mg/mL, pH: 7.2, temperature: 20°C) or distilled water (soft water) (hardness: 0 mg/mL, pH: 7.0, temperature: 20°C) Washing was carried out by draining the water after thorough agitation for 1 minute. Washing was repeated three times.
Each water-washed cocoa bean was roasted at 100° C. for 40 minutes and then at 115° C. for 40 minutes using a roaster.
After removing the shell from each roasted cocoa bean, each resulting cocoa nib was ground in a grinder to obtain cocoa mass.

[Manufacture and evaluation of chocolate]
64 parts by mass of each cocoa mass, 31 parts by mass of sugar, 5 parts by mass of cocoa butter, and 0.5 parts by mass of an emulsifier, and chocolate is produced by a normal chocolate manufacturing method (mixing, atomization, scouring, cooling). (The cacao raw material content in the chocolate was 63.7% by mass, the oil content was 40% by mass, the carbohydrate content was 30.8% by mass, and the water content was 3% by mass or less.). As a control, cocoa mass produced from cocoa beans not washed with water was used to produce a control chocolate.
Eight expert panels ate each obtained chocolate and evaluated the flavor of the chocolate. Evaluation was performed by comparing the flavor of the chocolate using water-washed cocoa mass and the flavor of the control chocolate, and evaluated according to the following evaluation criteria. Table 1 shows the results. The expert panel that evaluated the flavor of chocolate received regular training in sensory evaluation of the flavor of chocolate, etc., and there was little individual difference in the results of the sensory evaluation of the flavor of chocolate, etc.

[Chocolate Flavor Evaluation Criteria]
(double-circle): It has very few rough tastes and an unpleasant flavor compared with the comparative chocolate.
◯: Fewer miscellaneous tastes and unpleasant flavors than the control chocolate ×: No difference in flavor from the control chocolate.

As can be seen from Table 1, by using cacao raw materials produced using cocoa beans washed with water, it was possible to reduce the unpleasant taste and unpleasant flavor of chocolate containing a large amount of cacao raw materials. . It has also been found that washing the cocoa beans with hard water further reduces the off-taste and unpleasant flavor of the chocolate.

Claims (4)

A method for producing a cocoa raw material, comprising a step of washing cocoa beans with water. 2. The method for producing a cocoa raw material according to claim 1, wherein the cacao raw material is for chocolate, and the cacao raw material is blended in the chocolate in an amount of 30% by mass or more. 3. The method for producing a cocoa raw material according to claim 1 or 2, wherein the water is hard water. A method for producing chocolate, comprising adding 30% by mass or more of the cacao raw material produced by the method for producing a cacao raw material according to any one of claims 1 to 3.