JP4804316B2 - How to improve cacao flavor - Google Patents
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- JP4804316B2 JP4804316B2 JP2006318500A JP2006318500A JP4804316B2 JP 4804316 B2 JP4804316 B2 JP 4804316B2 JP 2006318500 A JP2006318500 A JP 2006318500A JP 2006318500 A JP2006318500 A JP 2006318500A JP 4804316 B2 JP4804316 B2 JP 4804316B2
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- 244000299461 Theobroma cacao Species 0.000 title claims description 71
- 239000000796 flavoring agent Substances 0.000 title claims description 36
- 235000019634 flavors Nutrition 0.000 title claims description 36
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title claims description 21
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title claims description 21
- 235000001046 cacaotero Nutrition 0.000 title claims description 21
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 47
- 235000020357 syrup Nutrition 0.000 claims description 43
- 239000006188 syrup Substances 0.000 claims description 43
- 150000001720 carbohydrates Chemical class 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 description 45
- 235000019698 starch Nutrition 0.000 description 45
- 239000008107 starch Substances 0.000 description 45
- 230000001953 sensory effect Effects 0.000 description 10
- 235000009508 confectionery Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000009472 formulation Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000013077 scoring method Methods 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014651 chocolate spreads Nutrition 0.000 description 1
- 238000013375 chromatographic separation Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Description
本発明は、低糖化還元水飴の添加によりカカオ風味を向上することを特徴とする、カカオ風味の向上方法に関するものである。 The present invention relates to a method for improving cocoa flavor, which is characterized in that cocoa flavor is improved by the addition of reduced saccharified reduced starch syrup.
ココアやチョコレートをはじめとするカカオ関連商品は食品業界、特に製菓業界では定番商品であり、数多くの商品が発売されている。これまでカカオのもつ風味を落とさずに飲食物に利用するために、特許文献１〜２のように各種の方法が提案されている。 Cocoa-related products such as cocoa and chocolate are standard products in the food industry, especially the confectionery industry, and many products have been released. Various methods like patent documents 1-2 are proposed so far, in order to utilize for the food and drink, without dropping the flavor which cacao has.
特許文献１はココアの抽出方法、特許文献２はココアの顆粒化方法であるが、どちらもカカオの持つ風味を損なわずに飲食物に利用するための方法であり、カカオの風味をさらに向上させることや、既に低下してしまったカカオの風味を改善することは出来なかった。 Patent Document 1 is a method for extracting cocoa, and Patent Document 2 is a method for granulating cocoa, both of which are methods for use in foods and drinks without losing the flavor of cocoa, and further improving the flavor of cocoa. In addition, the cacao flavor that had already been reduced could not be improved.
本発明は、カカオマスおよび／またはココアパウダーを含有する飲食物において、固形分当たりの糖組成が、５糖類以上が５０重量％以上である低糖化還元水飴を添加することにより、カカオの風味を向上させることを特徴とする、カカオ風味の向上方法に関する。特に、７糖類以上が３５重量％以下である前記低糖化還元水飴を、カカオマスおよびココアパウダーの合計重量１００重量部に対し、５０〜３００重量部添加することにより、カカオ風味を向上させることを特徴とする、カカオ風味の向上方法に関する。 The present invention improves the flavor of cacao by adding low saccharified and reduced starch syrup having a sugar composition per solid content of 50% by weight or more in a food or drink containing cocoa mass and / or cocoa powder. It is related with the improvement method of cacao flavor characterized by letting it be made. In particular, the cocoa flavor is improved by adding 50 to 300 parts by weight of the low saccharified reduced starch syrup containing 7 saccharides or more and 35% by weight or less to 100 parts by weight of the total weight of cocoa mass and cocoa powder. It is related with the improvement method of cacao flavor.
本発明は、カカオマスおよび／またはココアパウダーを含有する飲食物に、特定の糖組成の低糖化還元水飴を添加することを特徴とし、これによってカカオの風味を向上し、良好な風味を持ったカカオ含有飲食物を提供できる。 The present invention is characterized by adding reduced saccharified reduced starch syrup having a specific sugar composition to foods and drinks containing cocoa mass and / or cocoa powder, thereby improving the flavor of cocoa and improving the flavor of cocoa. Containing food and drink can be provided.
還元水飴は糖アルコールの一種で、デンプンを酸や酵素等を用いて加水分解して得られた水飴を水素添加して製造するのが一般的である。デンプンをＤＥ４０以下の低糖化水飴まで分解し水素添加したものを低糖化還元水飴と呼ぶことが多い。 Reduced starch syrup is a kind of sugar alcohol, and is generally produced by hydrogenating starch syrup obtained by hydrolyzing starch with an acid or enzyme. A starch obtained by degrading starch to a DE 40 or less low saccharified starch syrup and hydrogenating it is often called a low saccharified and reduced starch syrup.
低糖化還元水飴は甘味のキレが遅く後引きがあるが、この特有の甘味質によりカカオの風味を向上できる。甘味の後引きによりカカオ風味がエンハンスされるため、甘味のキレが速くなるほどカカオ風味向上効果は小さくなる。 Low saccharified reduced starch syrup is slow in sweetness and has an aftertaste, but this unique sweetness can improve the flavor of cacao. Since the cacao flavor is enhanced by the post-sweetening, the effect of improving the cacao flavor becomes smaller as the sweetness becomes faster.
本発明における還元水飴は、前記の一般的な製造方法以外にどのような方法で調製しても良い。例として、別に調製した２種類以上の水飴や糖類を混合した混合物を水素添加したものでも良く、また、別に調製した２種類以上の糖アルコールや還元水飴を混合したものでも良い。さらには、調製した水飴をクロマト分離等で分画したものを水素添加したものでも良く、また、調製した還元水飴を、クロマト分離等で分画したものでも良い。また、本発明に使用する低糖化還元水飴は液状でも粉末でも良い。粉末還元水飴としては、還元水飴を粉末化したものであればどのようなものでも良く、還元水飴を乾燥して得られたガラス状（アモルファス）粉末でも良い。還元水飴の粉末化についてはどのような方法を用いても良い。 The reduced starch syrup in the present invention may be prepared by any method other than the above general production method. As an example, a mixture obtained by mixing two or more kinds of syrups or sugars prepared separately may be hydrogenated, or a mixture of two or more kinds of sugar alcohols or reduced syrups prepared separately may be used. Further, a product obtained by fractionating the prepared varicella by chromatography separation or the like may be hydrogenated, or a prepared reduced varicella may be fractionated by chromatographic separation or the like. Further, the low saccharification / reduction starch syrup used in the present invention may be liquid or powder. The powdered reduced starch syrup may be any powdered reduced starch syrup, and may be a glassy (amorphous) powder obtained by drying the reduced starch syrup. Any method may be used for pulverizing the reduced starch syrup.
本発明で用いる低糖化還元水飴とは、固形分当たりの糖組成が、５糖類以上が５０重量％以上であるものであればどのようなものでもよい。固形分あたりの１〜４糖類が５０重量％以上になると、甘味の後引きが少なくなるためカカオ風味向上効果が小さくなる。また、７糖類以上が３５重量％を超えた場合、カカオ風味は向上するが、高分子糖アルコールがもつ糊っぽいような雑味が出てくるため、カカオ含有飲食物の風味を低下させてしまう場合がある。そのため、固形分当たりの糖組成が、５糖類以上が５０重量％以上且つ７糖類以上が３５重量％以下であるものが好ましい。 The low saccharification-reduced starch syrup used in the present invention may be any sugar composition as long as the sugar composition per solid content is 50% by weight or more of pentasaccharides or more. When the 1-4 saccharides per solid content is 50% by weight or more, the after-effect of sweetening is reduced, so that the cacao flavor improving effect is reduced. Moreover, when 7 saccharides or more exceed 35% by weight, the cocoa flavor is improved, but since the high-quality sugar alcohol-like miscellaneous taste appears, the flavor of the cocoa-containing food and drink is lowered. May end up. Therefore, it is preferable that the sugar composition per solid content is 50% by weight or more of 5 saccharides or more and 35% by weight or less of 7 saccharides or more.
低糖化還元水飴の添加量が、カカオマスとココアパウダーの合計重量１００重量部に対し５０重量部未満の場合、カカオ風味向上効果が少ないため、低糖化還元水飴の添加量は、カカオマスとココアパウダーの合計重量１００重量部に対し５０重量部以上が好ましい。但し、低糖化還元水飴の添加量が、カカオマスとココアパウダーの合計重量１００重量部に対し３００重量部を越えると、味に対する低糖化還元水飴の甘味の影響が大きくなり、カカオ含有飲食物に余計な甘味がついてしまうことや、粘度が付与されてしまい製品の物性への影響が大きくなることなどから、低糖化還元水飴の添加量は、カカオマスとココアパウダーの合計重量１００重量部に対し３００重量部以下が好ましい。 When the added amount of low saccharified reduced starch syrup is less than 50 parts by weight relative to 100 parts by weight of the total weight of cocoa mass and cocoa powder, the effect of improving the cocoa flavor is small. 50 parts by weight or more is preferable with respect to a total weight of 100 parts by weight. However, if the added amount of low saccharified reduced starch syrup exceeds 300 parts by weight with respect to 100 parts by weight of the total weight of cocoa mass and cocoa powder, the influence of the sweetness of the low saccharified reduced starch syrup on taste will increase, adding to the cocoa containing food The amount of low saccharified reduced starch syrup is 300 wt. Per 100 wt. Parts of the total weight of cacao mass and cocoa powder. Part or less is preferred.
本発明のカカオ風味向上方法は、ココアやチョコレートの他、ココアを含有している飲料、冷菓（アイスクリーム、アイスミルク、ラクトアイス、氷菓など）、プリン、和洋菓子、焼き菓子、パン、惣菜、調味料、健康食品など、カカオマスやココアパウダーが含まれる飲食物であればどのようなものにも適用できる。本発明のカカオ風味向上方法により風味が改善された飲食物には、カカオマスやココアパウダーと低糖化還元水飴以外に、水や各種食品素材、食品添加物などを配合できる。 The cocoa flavor improving method of the present invention includes cocoa and chocolate, beverages containing cocoa, frozen confectionery (ice cream, ice milk, lacto ice, ice confection etc.), pudding, Japanese and Western confectionery, baked confectionery, bread, side dish, seasoning It can be applied to any foods and drinks containing cocoa mass and cocoa powder, such as foods and health foods. In addition to cocoa mass, cocoa powder, and low saccharified reduced starch syrup, water, various food materials, food additives, and the like can be blended in the food and drink whose flavor has been improved by the cocoa flavor improving method of the present invention.
以下、本発明の実施例を示し、本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples of the present invention. However, the present invention is not limited to these examples.
表１の配合でココア飲料を調製した。糖質として低糖化還元水飴（固形分中の糖組成は５糖類以上が６０重量％、７糖類以上が２２重量％）、中糖化還元水飴（固形分中の糖組成は５糖類以上が１０％）、砂糖（グラニュー糖）、パラチノース、低糖化水飴（固形分中の糖組成は５糖類以上が６５％、７糖類以上が３０％）を使用した。調製後、パネラー１０人で官能検査を行った。カカオ風味について、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、低糖化還元水飴添加区が最もカカオ風味が強かった。 Cocoa beverages were prepared according to the formulation in Table 1. Low saccharified reduced starch syrup (60% by weight of 5 saccharides or more, 22% by weight of 7 saccharides or more), medium saccharified and reduced starch syrup (10% of sugar composition in solids by 5% or more sugar) ), Sugar (granulated sugar), palatinose, and low saccharified starch syrup (the sugar composition in the solid content is 65% for saccharides of 65% or more and 30% for 7 saccharides or more). After the preparation, ten panelists performed a sensory test. About cacao flavor, with no addition of sugar as 0 point, the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very strong) When the sensory test was performed, the cocoa flavor was strongest in the low saccharified reduced starch syrup added zone.
表２の配合でココア飲料を調製した。低糖化還元水飴として、固形分あたりの５糖類以上の含量が４５重量％且つ７糖類以上の含量が３０重量％のもの（低糖化還元水飴Ａ）、固形分あたりの５糖類以上の含量が５０重量％且つ７糖類以上の含量が３５重量％のもの（低糖化還元水飴Ｂ）、固形分あたりの５糖類以上の含量が５５重量％且つ７糖類以上の含量が４０重量％のもの（低糖化還元水飴Ｃ）、固形分あたりの５糖類以上の含量が８０重量％且つ７糖類以上の含量が５５重量％のもの（低糖化還元水飴Ｄ）を用いた。調製後、パネラー１０人で官能検査を行った。カカオの風味と雑味（糊っぽさ）について、糖質無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行った。固形分あたりの５糖類以上が５０％以上でカカオ風味向上効果が高く、また７糖類以上が３５％以下で雑味（糊っぽさ）を感じなかった。 A cocoa beverage was prepared according to the formulation in Table 2. Low saccharified reduced starch syrup having a content of 5 saccharides or more per solid content of 45% by weight and a content of 7 saccharides or more of 30% by weight (low saccharified reduced starch syrup A), and a content of 5 saccharides or more per solid content of 50%. 5% by weight and a content of 7 saccharides or more is 35% by weight (low saccharified reduced starch syrup B), a content of 5 saccharides or more per solid content is 55% by weight and a content of 7 saccharides or more is 40% by weight (low saccharification) Reduced starch syrup C), a content of 5 or more saccharides per solid content of 80% by weight and a content of 7 or more saccharides of 55% by weight (low saccharified reduced starch syrup D) was used. After the preparation, ten panelists performed a sensory test. About cacao flavor and miscellaneous taste (pasteiness), no addition of sugar was taken as 0, and the rating method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2 : Strong, +3: very strong). The cocoa flavor-improving effect was high when 50% or more of the saccharides per solid content was 50% or more, and the taste (pasteiness) was not felt when the content of 7 saccharides or more was 35% or less.
表３の配合にてココア飲料を調製した。低糖化還元水飴として、スイートＮＴ（日研化成社製、固形分中の糖組成は５糖類以上が５８％、７糖類以上が２０％）を用いた。調製後、パネラー１０人で官能検査を行った。カカオ風味と甘味のくどさについて、低糖化還元水飴無添加を０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行った。また、好みについて順位法（最も好きな配合を５点、２番目に好きな配合を４点、３番目に好きな配合を３点、４番目に好きな配合を２点、５番目に好きな配合を１点、６番目に好きな配合を０点）にて官能検査を行った。ココアパウダー１重量部に対して低糖化還元水飴が０．５重量部未満の場合にはカカオ風味向上効果が低く、また、好みの順位も低かった。また、ココアパウダー１重量部に対して低糖化還元水飴が３重量部よりも多くなると、甘味がくどくなり、また、好みの順位も低かった。 A cocoa beverage was prepared according to the formulation in Table 3. Sweet NT (manufactured by Nikken Kasei Co., Ltd., the sugar composition in the solid content is 58% or more of saccharides and 20% of 7 or more saccharides) was used as the low saccharification and reduction starch syrup. After the preparation, ten panelists performed a sensory test. About the cacao flavor and sweetness, the score method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, The sensory test was performed at +3: very strong. Also, the ranking method (5 points for the most favorite combination, 4 points for the second favorite combination, 3 points for the third favorite combination, 2 points for the 4th favorite combination, 5 points for the liking The sensory test was conducted at 1 point for the blending and 0 points for the sixth favorite blending. When the reduced saccharified reduced starch syrup was less than 0.5 parts by weight with respect to 1 part by weight of the cocoa powder, the cacao flavor improving effect was low and the preference ranking was also low. In addition, when the amount of reduced saccharified reduced starch syrup was greater than 3 parts by weight with respect to 1 part by weight of cocoa powder, the sweetness became dull and the preference ranking was low.
表４の配合にてチョコレートアイスを調製した。低糖化還元水飴としてスイートＮＴ（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。カカオ風味について、低糖化還元水飴無添加のものを０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、低糖化還元水飴添加のものの方がカカオ風味が強かった。また、スイートＮＴ無添加品と添加品のどちらを好むかを聞いたところ、全員が低糖化還元水飴添加品の方を好むと回答した。 Chocolate ice cream was prepared according to the formulation shown in Table 4. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About cacao flavor, low saccharified reduced starch syrup-free addition was set to 0, and scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very When the sensory test was conducted, the cocoa flavor was stronger with the low saccharified reduced starch syrup added. In addition, when asked whether they prefer sweet NT additive-free products or additive products, all responded that they prefer the reduced glycated reduced starch syrup added products.
表５の配合にてチョコレートクリームを調製した。低糖化還元水飴としてスイートＮＴ（日研化成社製）を用いた。調製後、パネラー１０人で官能検査を行った。カカオ風味について、低糖化還元水飴無添加のものを０点として、評点法（−３：非常に弱い、−２：弱い、−１：やや弱い、＋１：やや強い、＋２：強い、＋３：非常に強い）にて官能検査を行ったところ、低糖化還元水飴添加のものの方がカカオ風味が強かった。また、スイートＮＴ無添加品と添加品のどちらを好むかを聞いたところ、全員が低糖化還元水飴添加品の方を好むと回答した。 Chocolate cream was prepared according to the formulation in Table 5. Sweet NT (manufactured by Nikken Kasei Co., Ltd.) was used as a low saccharification / reduction starch syrup. After the preparation, ten panelists performed a sensory test. About cacao flavor, low saccharified reduced starch syrup-free addition was set to 0, and scoring method (-3: very weak, -2: weak, -1: slightly weak, +1: slightly strong, +2: strong, +3: very When the sensory test was conducted, the cocoa flavor was stronger with the low saccharified reduced starch syrup added. In addition, when asked whether they prefer sweet NT additive-free products or additive products, all responded that they prefer the reduced glycated reduced starch syrup added products.
カカオマスおよび／またはココアパウダーを含有する飲食物に、低糖化還元水飴を添加することによりカカオ風味向上効果を示す。このカカオ風味向上効果により、良好な風味を有するカカオ含有飲食物を提供することができる。 Addition of low saccharified reduced starch syrup to foods and drinks containing cocoa mass and / or cocoa powder demonstrates the effect of improving cocoa flavor. Due to this cacao flavor improving effect, a cacao-containing food or drink having a good flavor can be provided.
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