JP6475651B2 - Chocolate product and composition for chocolate product - Google Patents

Description

  The present invention relates to a chocolate product composition containing melinjo powder and a chocolate product produced from the composition.

  The history of chocolate in Japan began with the introduction from Europe and America in the 18th century, and now it is the world's fifth largest producer, and the annual consumption per person is 1.6 kg. is there.

  Chocolate is made mainly from cocoa and mixed with sugar, powdered milk, etc., mixed, refined, tempered and molded.

  An important factor that determines the deliciousness of chocolate is the bitterness of cocoa mass, and the quality of the bitterness of the chocolate product depending on the choice of cacao beans, roasting conditions, and blending ratio is the most important factor that determines the quality of chocolate.

  Japanese Patent Application Laid-Open No. 2013-202012 proposes using bitter gourd or an enzyme degradation product of bitter gourd instead of cacao mass as a method for replacing the bitter taste of cacao mass. However, bitter gourd or an enzyme degradation product of bitter gourd substitutes for the bitter taste of cocoa mass itself, but the bitter taste is monotonous and has a blue-smelling bitterness that is characteristic of bitter gourd, adding depth to the bitter taste of cacao mass and adding chocolate flavor. It is not something that improves. In addition, bitter gourd enzyme degradation products are made from bitter gourd, which is a fruit and vegetable with a high water content. Therefore, enormous energy is required to evaporate a large amount of water in the drying process. There is a problem that increases.

  Japanese Patent No. 4822360 proposes adding roasted wheat to chocolate to impart the bitterness and roasted flavor of roasted wheat. This patent document describes that the obtained chocolate has a very good bitterness and aroma of roasted wheat, but there is no mention of the bitterness quality that gives depth to the bitterness of cocoa mass.

  On the other hand, in Japan, where an aging society with a declining birthrate has come, confectionery development has been carried out for adults as purchasers. For sweets targeting adults, a deep and rich taste is required.

  In chocolate, as a product for adults, a chocolate that strongly extrudes bitterness has been proposed by increasing the cacao mass ratio. However, although chocolate having only a high cacao mass ratio has a strong bitter taste, it has a monotonous flavor and does not sufficiently satisfy consumer preferences.

  In addition, cocoa mass has a risk that raw material prices will rise due to increased demand in emerging countries, weather risks, social conditions such as conflicts, and supply-side risks.

By the way, Melinjo (scientific name Gnetum gnemon L) is a plant of the Gnetumaceae native to Indonesia. Melinjo is used as a soup ingredient. Steamed, pressure pens, and oiled rice crackers have a bitter taste and are widely eaten in Indonesia.

  Melinjo contains a lot of resveratrol, a kind of polyphenol, and has a unique bitter taste. Resveratrol is said to have antioxidative action (free radical scavenging ability), whitening action (tyrosinase activity inhibition), longevity (sirtuin gene activation), and dementia prevention (blood flow improvement). Japanese Patent Application Laid-Open No. 2006-81405 proposes nutrition appeal by resveratrol to general foods.

Japanese Patent No. 4822360 JP 2013-202012 A JP 2006-81405 A

  However, in the prior art, focusing on the bitter taste of Melinjo, it has not been studied to further improve the quality of bitterness, which is an important factor in the quality of chocolate products.

  Therefore, the present invention gives a bitter taste equivalent to the bitterness derived from cacao without impairing the texture of chocolate, or in addition to the bitterness derived from cacao, a bitter taste accompanied by a long lingering citrus peel acidity. It is an object of the present invention to provide a chocolate product and a chocolate product composition in which the taste of chocolate is improved by adding a bitter taste that feels a slight astringency like grape skin.

  The present inventor has intensively studied to solve the above-mentioned problems. As a result, melinjo powder having a predetermined particle size and particle size distribution is used as a chocolate dough constituting at least a part of the chocolate product, based on the total mass of the chocolate dough. By adding 5 to 30% by mass, the bitter taste equivalent to cacao is imparted or added to the cacao-derived bitter taste without losing the texture of chocolate, and the lingering citrus peel has a long finish. It was found that a chocolate product with improved taste of chocolate can be obtained by adding a bitter taste with a sour taste and a bitter taste like a grape skin.

  Based on this finding, the present invention is a chocolate product, comprising 5-30% by mass of melinjo powder based on the total mass of the chocolate dough constituting at least a part of the chocolate product, A chocolate product having an average particle size calculated by arithmetic average of 40 μm or less and a proportion of melinjo powder having a particle size of 35 μm or less having a particle size distribution of 60% by mass or more based on the total mass of the merinjo powder. provide.

  Preferably, the content of the melinjo powder is 10 to 20% by mass based on the total mass of the chocolate dough. This further improves the balance between the taste and texture of the chocolate product.

  The chocolate product of the present invention contains 0 to 95% by mass of cocoa mass based on the total mass of the chocolate dough. This gives the bitter taste equivalent to cacao-derived bitterness, or makes use of the original bitterness of cacao mass, while having a bitter taste with a long lingering citrus peel and a bitter astringency like grape skin. It becomes a chocolate product with added.

  Preferably, the chocolate product of the present invention comprises 40-95% by weight cocoa mass based on the total mass of the chocolate dough. Thereby, the taste of dark chocolate is further improved, and a dark cacao chocolate with a higher quality is obtained.

  Also preferably, the chocolate product of the present invention comprises 25-50% by weight cocoa mass based on the total mass of the chocolate dough.

  Moreover, it is preferable that the chocolate product of this invention contains the total mass of 5-100 mass% cacao mass and melinjo powder based on the total mass of chocolate dough.

  Moreover, it is preferable that the chocolate product of this invention consists of 5-99.992 mass% total mass of cocoa mass and melinjo powder, and the remainder sweetener based on the total mass of chocolate dough.

  Preferably, the chocolate product of the present invention is based on the total mass of the chocolate dough, 0-94.992% by weight cocoa mass, 5-30% by weight melinjo powder, 0-50% by weight cocoa butter, 0.0. 008-55% by weight sweetener, 0-30% by weight dairy product and 0-0.5% by weight emulsifier.

  Preferably, the chocolate product of the present invention has a cocoa mass of 25% by mass or less, 5-30% by mass melinjo powder, 5-65% by mass cocoa butter, 0.05-55, based on the total mass of the chocolate dough. It may contain, by weight, sweetener, 0.5-40% dairy product and 0.1-0.5% emulsifier. Preferably, the chocolate product of the present invention does not contain cocoa mass.

  The chocolate product of the present invention is preferably dark chocolate, medium non-fat cocoa solids chocolate, low non-fat cocoa chocolate or cocoa mass free chocolate.

  Further, the present invention is a composition for chocolate products containing melinjo powder, and has a merinjo powder content of 5 to 30% by mass in the total mass of the composition, and the melinjo powder is calculated by an arithmetic average. An average particle size of 40 μm or less, preferably 30 μm or less, and a composition having a particle size distribution in which the proportion of melinjo powder having a particle size of 35 μm or less is 60% by mass or more based on the total mass of the melinjo powder provide.

  Preferably, the content of melinjo powder in the composition is 10 to 20% by mass. Thereby, the chocolate product which was further excellent in the balance of the taste and texture of chocolate is obtained.

  The composition of the present invention comprises 0 to 95 mass% cocoa mass based on the total mass of the composition. As a result, the bitterness equivalent to the bitterness derived from cacao is given, or the bitterness with a long lingering citrus peel with a long reverberation while making use of the original bitterness of cacao mass, bitter taste that feels astringent like a grape skin Can be obtained.

  The composition of the present invention comprises 40 to 95% by mass of cocoa mass. Thereby, the taste of dark chocolate can be further improved, and dark chocolate with higher quality can be obtained.

  Moreover, the composition of this invention contains 25-50 mass% cocoa mass.

  Moreover, the composition of this invention can contain the total mass of 5-100 mass% cocoa mass and melinjo powder based on the total mass of this composition.

  The composition of the present invention can comprise from 5 to 99.992% by weight of the total mass of cocoa mass and melinjo powder and the balance sweetener, based on the total mass of the composition.

  Preferably, the composition of the present invention is based on the total weight of the composition, 0-94.992% by weight cocoa mass, 5-30% by weight melinjo powder, 0-50% by weight cocoa butter, 0% 0.008-55 wt% sweetener, 0-30 wt% dairy product and 0-0.5 wt% emulsifier. This composition can be used as it is as a chocolate dough or chocolate dough to produce a chocolate product.

  Preferably, the composition of the present invention, based on the total weight of the composition, is 25% by weight or less cocoa mass, 5-30% by weight melinjo powder, 5-65% by weight cocoa butter, 0.05- 55% by weight sweetener, 0.5-40% by weight dairy product and 0.1-0.5% by weight emulsifier. When the composition of the present invention does not contain cacao mass, 5-30% by mass melinjo powder, 5-65% by mass cacao butter, 0.05-55% by mass sweetener, 0.5-40% by mass % Dairy product and 0.1 to 0.5% by weight of emulsifier.

  The present invention also relates to a method for using the melinjo powder to improve the taste of the chocolate product, wherein the melinjo powder is added to the chocolate dough constituting the chocolate product based on the total mass of the chocolate dough. The merinjo powder is a meringo powder having an average particle size calculated by arithmetic mean of 40 μm or less, preferably 30 μm or less, and having a particle size of 35 μm or less. It also relates to a method of use characterized in that the proportion has a particle size distribution of 60% by mass or more with respect to the total mass of the melinjo powder.

  According to the present invention, by using the melinjo powder of the present invention in combination with cacao mass, the bitterness derived from cacao, the bitterness accompanied by sourness like citrus peel, and the like of grape skin without impairing the texture of chocolate. You can add a bitter taste that feels a little astringent. These citrus peel-like bitterness and grape skin-like bitterness match well with the cacao-derived bitterness. In addition, the chocolate of the present invention has a long finish of bitterness. Therefore, according to the present invention, complexity and depth are imparted to the taste of chocolate due to such harmonious bitterness and long-lasting bitterness, and a chocolate product suitable for the taste of a high-class adult is obtained. Can do. Such a change in the bitterness of chocolate cannot be assumed from the bitterness of the merinjo powder itself.

  In addition, according to the present invention, by adding the melinjo powder of the present invention to a chocolate product that does not contain cacao mass, the chocolate product can be given a bitter taste similar to the bitter taste of cacao mass, and the afterglow of bitterness, grape There is an effect that a bitter taste like skin and a bitter taste like citrus peel can be imparted. Therefore, the melinjo powder of the present invention can not only serve as a substitute for cocoa mass, but can further impart a favorable taste for chocolate products.

  Moreover, since the chocolate containing the meringo powder of this invention contains the resveratrol which is a component of merinjo powder, the nutritional appeal effect can also be anticipated.

  With these effects, in Japan, which has faced an aging society with a declining birthrate, it will be possible to improve the quality of products made by adults who will become the core target of sales in the future and to increase consumers' willingness to purchase.

  One aspect of the present invention is a chocolate product comprising 5-30% by weight of melinjo powder based on the total mass of chocolate dough constituting at least a portion of the chocolate product, the melinjo powder having an arithmetic average Is a chocolate product having an average particle size of 40 μm or less and a proportion of melinjo powder having a particle size of 35 μm or less having a particle size distribution of 60% by mass or more based on the total mass of the melinjo powder.

The meringo powder contained in the chocolate product of the present invention can be obtained by pulverizing seeds or unpins, which are obtained by removing the pulp from the meringo fruit and drying it. The pulverization method is not limited, and methods such as an airflow method, a roll method, an impact method, and a ball method can be used. For example, the meringo powder used in the present invention is produced by crushing the dried meringo seeds with an airflow crusher using a bladed rotor at a rotor rotational speed of 1000 to 4000 rpm and an air flow rate of 20 to 80 m ³ / min. it can.

  The melinjo powder obtained by pulverization by such a method has an average particle size of 40 μm or less. Preferably, the average particle size of the melinjo powder is 30 μm or less. The lower limit of the average particle size of the melinjo powder varies depending on the pulverization conditions, but is generally about 10 μm. Accordingly, the range of the average particle size of the preferred melinjo powder is about 10 to 40 μm, preferably 10 to 30 μm. When the average particle size of the melinjo powder exceeds 40 μm, the smoothness of the texture of the resulting chocolate product is impaired, which is not preferable. The particle size distribution of the melinjo powder used in the present invention is such that the proportion of melinjo powder having a particle size of 35 μm or less is 60% by mass or more based on the total mass of the melinjo powder. Preferably, the particle size distribution of the melinjo powder used in the present invention is such that the proportion of melinjo powder having a particle size of 35 μm or less is 55% by mass or more, preferably 55% by mass to 100% by mass with respect to the total mass of the melinjo powder. More preferably, it is 60% by mass to 100% by mass. When the ratio of the melinjo powder having a particle size of 35 μm or less is less than 60% by mass with respect to the total mass of the melinjo powder, the smoothness of the texture of the chocolate product is impaired, which is not preferable.

  The particle size distribution of the melinjo powder used in the present invention is determined using a particle size distribution measuring apparatus that is standardly used in the art according to the laser diffraction scattering method (JIS standard 8825-1). The particle size of the merinjo powder is calculated from the arithmetic average.

  Content of the melinjo powder in the chocolate product of this invention is 5-30 mass% on the basis of the total mass of chocolate dough. When the content is less than 5% by mass, the taste effect of the present invention cannot be obtained. Moreover, when this content exceeds 30 mass%, since the bitter taste like astringency which is hard to harmonize with the bitterness derived from cacao mass strengthens in chocolate products, and the smoothness of a food texture is impaired, it is unpreferable.

  Preferably, the content of melinjo powder is 10 to 20% by mass based on the total mass of the chocolate dough. This further improves the balance between the taste and texture of the chocolate product.

  The chocolate product of the present invention can contain various amounts of cocoa mass depending on its type. For example, the chocolate product of the present invention may contain 0 to 95% by weight, more preferably 25 to 65% by weight cocoa mass based on the total mass of the chocolate dough. Preferably, the content of cocoa mass is 40 to 65 mass%, more preferably 50 to 60 mass%, based on the total mass of the chocolate dough. Or content of cacao mass in this chocolate product becomes like this. Preferably it is 25-50 mass% based on the total mass of chocolate dough, More preferably, it is 35-45 mass%. Alternatively, the cocoa mass content in the chocolate product is 25% by mass or less, preferably 15% by mass or less based on the total mass of the chocolate dough, and more preferably, the chocolate product does not contain cocoa mass.

  The total proportion of melinjo powder and cacao mass in the chocolate product of the present invention is generally 5 to 100% by mass, preferably 30 to 95% by mass, preferably 40 to 95% by mass, based on the total mass of the chocolate dough, More preferably, it is 50-70 mass%, Most preferably, it is 55 or 70 mass%.

  The chocolate product of the present invention is at least partially composed of chocolate dough. Moreover, the chocolate product of the present invention may be entirely made of chocolate dough. In this case, the chocolate product of the present invention can consist of cacao mass and melinjo. Moreover, the chocolate product of this invention can be comprised from dairy products, such as cacao butter, cocoa powder, a sweetener, milk powder, and the chocolate dough which further contains an emulsifier. The content of cocoa butter is 5 to 65% by mass, preferably 5 to 45% by mass, based on the total mass of the chocolate dough. Similarly, the content of cocoa powder is 10 to 45% by mass, The content of is 0 to 55% by mass, preferably 0.008 to 50% by mass, more preferably 5 to 45% by mass, and the content of dairy products is 0 to 40% by mass, preferably 0.5 to 30%. The content of the emulsifier is 0.1 to 0.5% by mass.

  Sweeteners include, but are not limited to, natural sugars such as sugar, glucose, fructose and synthetic sweeteners such as sucralose, acesulfame potassium, aspartame, sorbitol, octitol, and natural sweeteners such as licorice, thaumatin and stevia. .

  Examples of dairy products include, but are not limited to, whole milk powder, skim milk powder, cream milk powder, butter and the like.

  Examples of the emulsifier include, but are not limited to, lecithin, sucrose fatty acid ester, polyglycerin ester, sorbitan ester and the like.

  Moreover, the chocolate product of this invention can further contain additives, such as a fragrance | flavor and a coloring agent, in the range which does not impair the effect of the said this invention. The content of these additives can be 0.001 to 5% by mass based on the total mass of the chocolate dough.

  Moreover, the chocolate product of this invention can further contain vegetable oil within the range which does not impair the effect of the said this invention. The content of these additives can be 5 to 40% by mass based on the total mass of the chocolate dough.

  The fats and oils contained in the chocolate product of the present invention (total of all fats and oils contained in the chocolate) are 30 to 70% by mass, preferably 35 to 55% by mass, based on the total mass of the chocolate dough from the viewpoint of workability and flavor. %.

  The chocolate product of the present invention may consist of 5-30% by weight melinjo powder and the balance cocoa mass. Preferably, the chocolate product of the present invention is 40-95 wt% or 25-50 wt% cacao mass, 5-30 wt% melinjo powder and 5-20 wt% cacao, based on the total mass of the chocolate dough. Can contain butter. More preferably, the chocolate product of the present invention is 40 to 95 mass% or 25 to 50 mass% cocoa mass, 5 to 30 mass% melinjo powder, 5 to 20 mass% based on the total mass of the chocolate dough. Cocoa butter, 0.5-5% by weight dairy product and 5-35% by weight sweetener can be included.

  The chocolate product of the present invention may comprise 0 to 25% by weight cocoa mass, 5 to 30% by weight melinjo powder and 5 to 65% by weight cocoa butter, based on the total mass of the chocolate dough. More preferably, the chocolate product of the present invention is based on the total mass of the chocolate dough, 0-25% by weight cocoa mass, 5-30% by weight melinjo powder, 5-55% by weight cocoa butter, 0.5 -40% by weight dairy product and 0.05-55% by weight sweetener may be included. More preferably, the chocolate product of the present invention has 0 to 25% by mass of cocoa mass, 5 to 30% by mass melinjo powder, 10 to 45% by mass of cocoa butter, 10 to 30% by mass of dairy product, 20 to 50% by mass. And 0.1 to 0.5% by weight of an emulsifier.

  The type of the chocolate product of the present invention is not particularly limited to the standard according to the “Fair Competition Code for the Display of Chocolates” and the like, and can be a chocolate containing various compounding raw materials, for example, chocolate, chocolate confectionery, Includes chocolate and semi-chocolate confectionery. Also, the chocolate product of the present invention can be dark chocolate (high cacao chocolate) or milk chocolate. Here, in the present invention, dark chocolate (high cacao chocolate) refers to a chocolate having a cacao mass content of 40 to 95% by mass and having a large cacao mass component, and containing little or no dairy product. Here, “almost no dairy product” means that the content of the dairy product in the chocolate product is less than 1% by mass. In general, milk chocolate is a cocoa content in chocolate products of 21% or more, total fat of 21% or more, milk fat content of 3% or more, non-fat cocoa solid content of 3% or more, and non-fat milk solids. The content is 11% or more, the sucrose content is 35 to 55%, and the water content is 3% or less. Here, the “cocoa content” is well-known in the art, and generally refers to the total amount of non-fat cocoa solids (cocoa powder), cocoa butter, and cocoa mass. Moreover, white chocolate may be sufficient as the chocolate product of this invention. Here, the white chocolate generally refers to a milk chocolate having a non-fat cocoa solid content of less than 3% and a hue of the dough exhibiting a white color or a color close to white.

  The chocolate product of the present invention can have various cocoa mass contents depending on the type of chocolate. For example, when the chocolate product of the present invention is dark chocolate, the cocoa mass content of the chocolate product of the present invention is 40 to 95% by mass, preferably 40 to 65% by mass, and more preferably 50 to 60% by mass. be able to. In addition, when the chocolate product of the present invention is a moderate non-fat cocoa solid content chocolate, the cocoa mass content of the chocolate product of the present invention is 25 to 50% by mass, preferably 35 to 45% by mass. it can.

  When the chocolate product of the present invention is a low-grade non-fat cocoa solids chocolate, the chocolate product of the present invention is based on the total mass of the chocolate dough, 0-30% by mass cocoa mass, 5-30% by mass. Of coconut butter, 21% to 50% by weight cocoa butter, 0.05 to 55% by weight sweetener and 10 to 30% by weight dairy product. Moreover, the low-grade non-fat cocoa solid content chocolate of the present invention can appropriately contain other additives such as emulsifiers and fragrances. The additive content can be in any of the ranges defined above.

  The chocolate product of this invention can be manufactured according to the manufacturing method of a normal chocolate. For example, the chocolate product of the present invention is prepared by adding necessary ingredients such as powdered milk, sweetener and emulsifier to the cocoa content, and then finely squeezing it with a roller. After kneading (conching treatment) for 50 to 90 minutes, the temperature of the chocolate dough is lowered to 25 to 30 ° C., and then heated again to a temperature of 30 to 35 ° C. (tempering) to obtain a chocolate dough, and then this chocolate It can be produced by appropriately pouring the dough into a mold and cooling to solidify. In this case, the melinjo powder can be added to the cacao mass, the chocolate raw material, or the chocolate dough at one or more stages when the chocolate raw material is manufactured, when it is refined, and during the tempering treatment. Further, the addition of the meringo powder is performed at a time so that the meringo powder content is 5 to 30% by mass, preferably 10 to 20% by mass, based on the total mass of the chocolate dough. It can be added in several portions.

  The chocolate product of the present invention can take various forms. For example, the chocolate product of the present invention can take the form of a plate, a sphere, a bar, a granule or the like, and the chocolate product of the present invention is in a liquid state or a semi-solid state called so-called raw chocolate. It may be. You may eat the chocolate product of this invention as it is. Moreover, the chocolate product of this invention can also add nuts, such as almond and peanut, caramel, jam, jelly, etc. to chocolate dough. Further, the chocolate product of the present invention can be used as a confectionery or bakery product, for example, coating or filling of bread, cake, baked confectionery, fried confectionery, etc., or kneaded into a dough.

  Another aspect of the present invention is a chocolate product composition comprising melinjo powder having a merinjo powder content of 5-30% by weight in the total mass of the composition, said melinjo powder being calculated by arithmetic mean A composition having a particle size distribution in which the calculated average particle size is 40 μm or less, preferably 30 μm or less, and the proportion of melinjo powder having a particle size of 35 μm or less has a particle size distribution of 60% by mass or more based on the total mass of the melinjo powder It is about things.

  The production method, particle size and particle size distribution of melinjo powder contained in the composition of the present invention are as described in relation to chocolate products.

  The content of melinjo powder in the composition of the present invention is 5 to 30% by mass based on the total mass of the composition. When the content is less than 5% by mass, the taste effect of the present invention cannot be obtained. Moreover, when this content exceeds 30 mass%, since the bitterness like astringent which is hard to harmonize with the bitterness derived from cacao mass strengthens in the chocolate product obtained, and smoothness of a food texture is impaired, it is not preferable.

  Preferably, the content of melinjo powder is 10 to 20% by mass based on the total mass of the composition. Thereby, the balance of the taste and texture of the chocolate product obtained is further excellent.

  The composition of the present invention can contain various amounts of cocoa mass depending on the type of chocolate product. For example, the composition of the present invention can comprise 0 to 95% by weight, preferably 25 to 65% by weight of cocoa mass based on the total weight of the composition. Preferably, the content of cocoa mass in this composition is 40 to 65% by mass, more preferably 50 to 60% by mass. Or content of cacao mass in this composition becomes like this. Preferably it is 25-50 mass%, More preferably, it is 35-45 mass%. Alternatively, the content of cocoa mass in the composition is 0 to 25% by mass, preferably 0 to 15% by mass, and more preferably the composition does not contain cocoa mass.

  The total proportion of melinjo powder and cacao mass in the composition of the present invention is generally 5-100% by mass, preferably 30-95% by mass, preferably 40-95% by mass, based on the total mass of the composition. More preferably, it is 50-70 mass%, Most preferably, it is 55 or 70 mass%.

  The composition of the present invention may further include cocoa butter, cocoa powder, sweetener, milk powder, emulsifier and the like. The content of cocoa butter in this composition is 5 to 65% by mass, preferably 30 to 50% by mass, based on the total mass of the composition, and similarly the content of cocoa powder is 10 to 45% by mass. The content of the sweetener is 0 to 55% by mass, preferably 0.008 to 50% by mass, more preferably 5 to 45% by mass, and the content of the dairy product is 0 to 40% by mass, preferably Is 0.5 to 30% by mass, and the emulsifier content is 0.1 to 0.5% by mass.

  Sweeteners include natural sweeteners such as sugar, glucose and fructose and synthetic sweeteners such as sucralose, acesulfame potassium, aspartame, sorbitol and octitol, and natural sweeteners such as licorice, thaumatin and stevia. Not.

  Examples of dairy products include, but are not limited to, whole milk powder, skim milk powder, cream milk powder, butter and the like.

  Examples of the emulsifier include, but are not limited to, lecithin, sucrose fatty acid ester, polyglycerin ester, sorbitan ester and the like.

  Moreover, the composition of this invention can further contain additives, such as a fragrance | flavor and a coloring agent, in the range which does not impair the effect of the said this invention. The content of these additives can be 0.001 to 5% by mass based on the total mass of the composition.

  Moreover, the composition of this invention can further contain vegetable oil within the range which does not impair the effect of the said invention. The content of these additives can be 5 to 40% by mass based on the total mass of the composition.

  The composition of the present invention can comprise 5-30% by weight of melinjo powder and the balance cocoa mass based on the total weight of the composition. In this case, the total mass of melinjo powder and cacao mass is 5 to 100% by mass. Also, the composition of the present invention may comprise 5-99.992% by weight of the total mass of cocoa mass and melinjo powder and the balance sweetener. Preferably, the composition of the present invention is 40-95 wt% or 25-50 wt% cocoa mass, 5-30 wt% melinjo powder and 5-20 wt% based on the total weight of the composition. Cocoa butter can be included. More preferably, the composition of the present invention is 40-95 wt% or 25-50 wt% cacao mass, 5-30 wt% melinjo powder, 5-20 wt%, based on the total weight of the composition Of cocoa butter, 0.5-5% by weight dairy product and 5-35% by weight sweetener.

  The composition of the present invention can be a composition for low-grade non-fat cocoa solids chocolate. This composition is based on the total mass of the composition, 0-30 wt% cocoa mass, 5-30 wt% melinjo powder, 21-50 wt% cocoa butter, 0.05-55 wt% % Sweetener and 10-30% by weight dairy product. In addition, the low-grade non-fat cocoa solids composition for chocolate of the present invention can contain other additives such as emulsifiers and fragrances as appropriate. The additive content can be in any of the ranges defined above.

  The compositions of the present invention can be prepared according to standard methods known in the art. For example, in the composition of the present invention, the cocoa content and the melinjo powder of the present invention are mixed at ambient temperature for 5 to 10 minutes, and cocoa butter, powdered sweetener, powdered milk, emulsifier and the like are appropriately added to this mixture. It can be produced by mixing for an additional 5-10 minutes at ambient temperature. The composition of the present invention obtained by such a method may be in a state called a chocolate dough containing components necessary for chocolate production such as cacao butter, sweetener, milk powder and emulsifier in addition to cacao mass and melinjo powder. Good. Moreover, the composition of this invention can also be a chocolate dough of the state further refined | miniaturized, the state of the conching process, or the state of the tempering process.

  A chocolate product can be manufactured using the said composition. For example, when the composition of the present invention consists only of melinjo powder and cacao mass, this composition can be used as a chocolate dough to produce a high cacao chocolate containing no sugar. When the composition of the present invention contains components such as cocoa butter, powdered milk, sweetener and emulsifier as well as melinjo powder and cacao mass, this composition is used as a chocolate dough to prepare dark chocolate or milk chocolate. Can be manufactured. Such a composition of the present invention is pulverized with a roller and kneaded (conching treatment) at a temperature of 40 to 60 ° C. for 50 to 90 minutes, and then the temperature of the chocolate do is lowered to 25 to 30 ° C., and then again. A chocolate product can be produced by heating to a temperature of 30 to 35 ° C. (tempering) to obtain a chocolate dough, and then pouring the chocolate dough into a mold as appropriate and cooling to solidify. Moreover, when the composition of this invention is the chocolate dough after a tempering process, a chocolate product can be manufactured through a heating process, a casting, a cooling process, etc. suitably.

  Finally, in yet another aspect, the present invention provides a method for using melinjo powder to improve the taste of a chocolate product, wherein the melinjo powder is applied to a chocolate dough constituting at least part of the chocolate product. Blending in an amount of 5 to 30% by mass based on the total mass of the chocolate dough, the melinjo powder has an average particle size calculated by arithmetic mean of 40 μm or less, preferably 30 μm or less, and , And a proportion of merinjo powder having a particle size of 35 μm or less has a particle size distribution of 60% by mass or more based on the total mass of the melinjo powder.

  Here, “enhancing the taste of chocolate products” means that in chocolate products, bitterness similar to cocoa-derived bitterness is imparted or bitterness with a sour taste like citrus peel in addition to cocoa-derived bitterness In addition to adding a bitter taste such as a grape skin, the bitterness of the chocolate lasts for a long time, adding complexity and depth to the chocolate taste.

  All of the above explanations regarding melinjo powder and chocolate products apply to this method of use.

  Hereinafter, the present invention will be described in more detail by way of examples only, but the present invention is not limited to these examples.

Production Example 1: Production of Melinjo Powder with an Average Particle Size of 30 μm or Less The dried melinjo seeds were pulverized with an airflow pulverizer (YTK-5222: Toyohashi Co., Ltd.). The pulverization conditions were a rotor with 12 square blades, a rotor rotation speed of 2600 rpm, and an air volume of 60 m ³ / min. 100 mg of the obtained melinjo powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution of the melinjo powder was measured using a particle size distribution measuring device (LS13 320: BECKMAN COULTER). For the particle size distribution measurement, a laser diffraction scattering method (JIS standard 8825-1) was used. The average particle diameter of the melinjo powder calculated by arithmetic average was 26 μm, and the ratio of the melinjo powder having a particle diameter of 35 μm or less to the total mass of melinjo powder was 75% by mass or more.

Production Example 2: Production of Melinjo Powder with an Average Particle Size of 40 μm or Less The dried melinjo seeds were pulverized with an ultracentrifugal mill (ZM-200: Lecce Co., Ltd.). The grinding conditions were a rotor rotation speed of 10000 rpm and a mesh with a screen of 0.25 mm was attached. 100 mg of the obtained melinjo powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution was measured by a wet method using a particle size distribution measuring device (LS13 320: BECKMAN COULTER). For the particle size distribution measurement, a laser diffraction scattering method (JIS standard 8825-1) was used. The average particle size of the melinjo powder calculated by arithmetic mean was 35 μm, and the ratio of the merinjo powder having a particle size of 35 μm or less to the total mass of melinjo powder was 67% by mass or more.

Production Example 3 Production of Melinjo Powder with an Average Particle Size of More than 40 μm The dried meringo seeds were pulverized with an ultracentrifugal mill (ZM-200: Lecce Co., Ltd.). The grinding conditions were a rotor rotation speed of 16000 rpm, and a screen 0.5 mm mesh was attached. 100 mg of the obtained melinjo powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution was measured by a wet method using a particle size distribution measuring device (LS13 320: BECKMAN COULTER). For the particle size distribution measurement, a laser diffraction scattering method (JIS standard 8825-1) was used. The average particle size of the melinjo powder calculated by arithmetic mean was 52 μm, and the ratio of the melinjo powder having a particle size of 35 μm or less to the total mass of melinjo powder was 51 mass% or more.

Production Example 4 (Reference): Production of dried bitter gourd powder After removing unripe blue bitter gourd seeds and cotton, the dried bitter gourd powder was pulverized with a mixer (TM640: Shecom Co., Ltd.) and then vacuum freeze-dried. (RLE-206: Kyowa Vacuum Technology Co., Ltd.) was freeze-dried. 100 mg of the obtained dried bitter gourd powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution was measured by a wet method using a particle size distribution measuring device (LS13 320: BECKMAN COULTER). For the particle size distribution measurement, a laser diffraction scattering method (JIS standard 8825-1) was used. The average particle size of the dried bitter gourd powder calculated by arithmetic average was 34 μm, and the ratio of the dried bitter gourd powder having a particle size of 35 μm or less to the total mass of the dried bitter gourd powder was 63% by mass or more.

Evaluation method In the following examples, comparative examples, and reference examples, the manufactured chocolate products were evaluated by 10 trained panelists. Specifically, using the comparative examples (Comparative Examples 1 and 7) in which no melinjo powder was blended as a control, the following evaluation items were scored according to the following evaluation criteria, and the total score of 10 persons was evaluated.

Evaluation item Bitter taste: Length of bitterness Cacao mass bitterness: The original bitterness of chocolate Bitter taste like grape skin: Bitter taste that feels subtle astringency like grape skin Bitter taste like citrus peel: Like citrus peel Bitter taste with a sour taste Bitter taste like astringent: Bitter taste that remains on the tongue, cancels sweetness and sourness (bad taste)
Texture: The smooth texture of chocolate

Evaluation criteria The taste was evaluated according to the following score.
2 points: Feeling each evaluation item strongly 1 point: Feeling each evaluation item 0 point: Evaluation of the texture without feeling each evaluation item was scored with the following score.
2 points: There is no roughness and the texture is very smooth. 1 point: The texture is slightly felt but the texture is smooth. 0 points: The texture is smooth and the texture is smooth. Very lacking

Examples 1 to 13, Comparative Examples 1 to 7 and Reference Examples 1 and 2: Production of dark chocolate According to the blending amount shown in Table 1 below, cacao mass (Tomizawa Shoten Co., Ltd.) and melinjo powder or dried bitter gourd powder were mixed with a mixer (KSM5WH). : Mix for 5 minutes at ambient temperature with FM Co., Ltd., and according to the blending amount shown in Table 1 below, cocoa butter (Tomizawa Shoten Co., Ltd.), powdered sugar (Kyoritsu Foods Co., Ltd.), Sucralose (registered trademark) (Mieigen FFI Co., Ltd.), skim milk (Tomisawa Shoten Co., Ltd.) and lecithin (Cargill Japan) were added and mixed with a mixer (KSM5WH: FM Co., Ltd.) for 5 minutes at ambient temperature. Got. Then, each composition was heated to a product temperature of 50 ° C. by a table mixer (5DMV: Shinagawa Kogyo Co., Ltd.), kneaded for 60 minutes and then subjected to a conching treatment, and then cooled to 28 ° C. on ice water. Again, the product temperature was raised to 32 ° C. with a desktop mixer and tempered to obtain a chocolate dough. Thereafter, the chocolate dough was poured into a mold, cooled at 4 ° C. for 1 hour and solidified to obtain a chocolate product.

Table 1: Mixing ratio of each component in dark chocolate products

  The chocolate manufactured in Examples 1 to 13, Comparative Examples 1 to 7, and Reference Examples 1 and 2 was evaluated by the above evaluation method, evaluation items, and evaluation criteria. The evaluation results are summarized in Table 2 below.

Evaluation of dark chocolate

As can be seen from Table 2, the dark chocolate (Examples 1 to 13) of the present invention containing the melinjo powder produced in Production Example 1 and Production Example 2 is compared with the dark chocolate of Comparative Example 1 not containing melinjo powder. As a result, the bitterness of the cocoa mass is not impaired, and the bitterness of the bitterness lasts long. . Due to such an improvement in the taste, the dark chocolates of Examples 1 to 10 have a higher-quality and deep taste. Further, the dark chocolates of Examples 1 to 13 had a texture comparable to that of Comparative Example 1.
On the other hand, when the content of the merinjo powder is less than 5% by mass, the bitter taste like grape skin and the bitter taste like citrus skin are not so much imparted, and the taste of dark chocolate is remarkable as in the examples. It cannot be improved (see Comparative Example 2).

Further, from Table 2, when the content of melinjo powder is increased, there is a tendency for the bitter aftertaste, the bitter taste like grape skin and the bitter taste like citrus peel to increase, and such a preferred bitter taste is 10 to 20 mass. It can be seen that the maximum content is%. However, when the content of melinjo powder exceeds 20% by mass and becomes 30% by mass, the bitter taste like grape skin and the bitter taste like citrus peel are slightly reduced, and the bitter taste like astringency is felt slightly. become. Such bitterness like astringency comes to be felt quite strongly when the content of melinjo powder is 35% by mass (Comparative Example 3). In addition, the texture of dark chocolate tends to worsen as the content of melinjo powder increases, but it retains a texture comparable to chocolate that does not contain melinjo powder when the content is 5 mass% to 20 mass%. I found out that
From the above, it was found that the content of melinjo powder that gives a balance between the optimum taste and texture in dark chocolate is 10 to 20% by mass.

  Furthermore, according to the composition of the present invention, even in a high cacao chocolate with a low fat and oil content, the bitterness and citrus of the citrus fruits that have a long reverberation of bitterness and a subtle astringency like grape skin without damaging the original bitter taste of kaomas. It was found that a rich and deep taste with a bitter taste accompanied by a sour taste like a skin can be brought about and the original texture of chocolate is not impaired (see Example 5).

  Moreover, it can be seen from Table 2 that the dark chocolate obtained from the composition containing the melinjo powder produced in Production Example 3 has a texture that is rough and lacks smoothness.

  When the dried bitter gourd powder (3% by mass) of Production Example 4 is used instead of melinjo powder in order to impart a bitter taste to dark chocolate, it has the effect of enhancing the reverberation of bitterness and the bitterness of cacao mass, but grape skin It did not bring about a high-quality and deep taste with the bitter taste that feels a bit like astringency and the bitterness with a sour taste like citrus peel (Reference Example 1). In addition, even if the content of dried bitter gourd powder is increased (5% by mass; Reference Example 2), bitterness with a slight astringency like grape skin and sourness like citrus skin is added. There wasn't. Instead, the bitter bitterness of the bitter gourd itself, with a strong blue-flavored bitterness and a flavor like a condiment, was added, and it was not in harmony with the bitterness of cacao mass.

Examples 14-21, Comparative Examples 8-14 and Reference Examples 3 and 4: Production of moderate non-fat cocoa solids chocolate In these examples, the same or lower than the dark chocolate of Examples 1-13 A chocolate having a fat cocoa solid content and a high dairy product content (hereinafter referred to as a medium non-fat cocoa solid content chocolate) is produced, and its taste is evaluated. According to the blending amount shown in Table 3 below, cacao mass (Tomisawa Shoten Co., Ltd.) and melinjo powder or dried bitter gourd powder were mixed at ambient temperature for 5 minutes with a mixer (KSM5WH: FM Eye Co., Ltd.). Cacao butter (Tomisawa Shoten Co., Ltd.), powdered sugar (Kyoritsu Foods Co., Ltd.), sucralose (registered trademark) (Sakaegen FFI Corporation), skim milk (Tomisawa Shoten Co., Ltd.) and lecithin ( Cargill Japan) was added, and the mixture was mixed at ambient temperature for 5 minutes with a mixer (KSM5WH: FM Corporation) to obtain a composition. Then, each composition was heated to a product temperature of 50 ° C. by a table mixer (5DMV: Shinagawa Kogyo Co., Ltd.), kneaded for 60 minutes and then subjected to a conching treatment, and then cooled to 28 ° C. on ice water. Again, the product temperature was raised to 32 ° C. with a desktop mixer and tempered to obtain a chocolate dough. Thereafter, the chocolate dough was poured into a mold, mixed, cooled at 4 ° C. for 1 hour and solidified to obtain a chocolate product.

Mixing ratio of each component in medium non-fat cocoa solids chocolate product

  The medium non-fat cocoa solid content chocolate produced in Examples 14 to 21, Comparative Examples 8 to 14 and Reference Examples 3 and 4 was evaluated by the above evaluation method, evaluation items and evaluation criteria. The evaluation results are summarized in Table 4 below.

Evaluation of moderate non-fat cocoa solids chocolate

As can be seen from Table 4, the medium non-fat cocoa solids chocolate (Examples 14 to 21) of the present invention containing the melinjo powder produced in Production Examples 1 and 2 is Comparative Example 8 containing no melinjo powder. Compared to chocolate, the bitterness persisted for a long time, and the bitterness with a subtle astringency like grape skin and the bitterness with acidity like citrus peel were added to improve the taste of chocolate. Due to such an improvement in taste, the chocolates of Examples 14 to 21 have a deep taste in spite of a medium non-fat cocoa solid content chocolate, and a taste that suits the taste of adults with a higher sense of quality. became. Furthermore, the medium non-fat cocoa solids chocolate of Examples 14-21 had a texture comparable to the medium non-fat cocoa solids chocolate of Comparative Example 8.
On the other hand, when the content of melinjo powder is less than 5% by mass, a bitter taste like grape skin and a bitter taste like citrus skin are not given so much, and a medium non-fat cocoa solid as in the examples is provided. The chocolate taste of the minute cannot be improved significantly (see Comparative Example 9).

In addition, as in the case of dark chocolate, as shown in Table 4, when the content of melinjo powder increases, the aftertaste of bitterness, the bitter taste of grape skin, and the bitter taste of citrus skin tend to increase. It turns out that preferable bitterness becomes the maximum with content of 10-20 mass%. However, when the content of melinjo powder exceeds 20% by mass and becomes 30% by mass, the bitter taste like grape skin and the bitter taste like citrus peel are slightly reduced, and the bitter taste like astringency is felt slightly. become. Such bitterness like astringency comes to feel quite strongly when the content of the meringo powder is 35% by mass (Comparative Example 10). In addition, as in the case of dark chocolate, the texture of medium non-fat cocoa solids chocolate also tends to deteriorate as the content of melinjo powder increases, but when the content is 5% by mass to 20% by mass. It was found that a texture not inferior to chocolate containing no merinjo powder was retained.
From the above, it was found that the content of melinjo powder that gives a balance between optimum taste and texture is 10 to 20% by mass even in a medium non-fat cocoa solid content chocolate.

  In addition, as for the taste of moderate non-fat cocoa solids chocolate, all of bitter aftertaste, cacao bitter, grape skin-like bitterness and citrus peel bitterness exceed those of conventional dark chocolate. And comparable to dark chocolate containing the merinjo powder of the present invention (see also Comparative Example 1 and Tables 1 to 13 in Table 2). Therefore, the present invention has the unexpected effect of providing a high-quality taste with more complexity and depth than conventional dark chocolate, even in the case of moderate non-fat cocoa solids chocolate. I understood that.

  Moreover, it turns out from Table 4 that the moderate non-fat cocoa solid content chocolate containing the melinjo powder produced in Production Example 3 has a texture that is rough and lacks smoothness.

  When dry bitter gourd powder (3% by mass) is used instead of melinjo powder to add a bitter taste to moderate non-fat cocoa solids chocolate, it has the effect of enhancing the bitterness of bitterness and bitterness of cocoa mass. In addition, a bitter taste with a subtle astringency like a grape skin and a bitter taste with a sour taste like a citrus peel were not added, resulting in a high-quality and deep taste (Reference Example 3). In addition, even if the content of dried bitter gourd powder is increased (5% by mass; Reference Example 4), bitterness with a slight astringency like grape skin and sourness like citrus skin is added. There wasn't. Instead, the bitter bitterness of the bitter gourd itself, with a strong blue-flavored bitterness and a flavor like a condiment, was added, and it was not in harmony with the bitterness of cacao mass.

Examples 22-32, Comparative Examples 15-22 and Reference Examples 5 and 6: Production of chocolate without cocoa mass and low-fat cocoa solids chocolate These examples do not contain cocoa mass and contain dairy products A high amount of chocolate and a non-fat cocoa solids content equivalent to or lower than that of Examples 14 to 21 and a high dairy content (hereinafter, chocolate without cocoa mass and low degree of chocolate respectively) Non-fat cocoa solids chocolate) was prepared in the same manner as in Examples 14-21, Comparative Examples 8-14 and Reference Examples 3 and 4, except that sucralose was not used and unsalted butter ( Snow Brand Megmilk Co., Ltd.) was used. The ingredients used in the chocolate without cocoa mass and the low-grade non-fat cocoa solids chocolate are as follows.

  Non-fat cocoa solids chocolate containing no or low cacao mass produced in Examples 22 to 32, Comparative Examples 15 to 22 and Reference Examples 5 and 6 was evaluated by the above evaluation method, evaluation items and evaluation criteria. The evaluation results are summarized in Table 6 below.

Evaluation of non-fat cocoa solids chocolate with no or low cacao mass

As can be seen from Table 6, the low-grade non-fat cocoa solids chocolate (Examples 22-24 and Examples 26-28) of the present invention containing the melinjo powder produced in Production Examples 1 and 2 is the meringo powder. Compared with the chocolate of Comparative Example 15 that does not contain, the bitter finish lasts longer, the bitter taste that feels a slight astringent like a grape skin and the bitter taste with the acidity like a citrus peel is added, and the taste of chocolate is Improved. Due to such an improvement in taste, the chocolates of Examples 22 to 24 and Examples 26 to 28 have a deeper taste in spite of a low degree of non-fat cocoa solids chocolate, and have a higher quality of adults. It became a flavor that suits the taste. Furthermore, the low-grade non-fat cocoa solids chocolate of Examples 22-24 and Examples 26-28 had a texture comparable to the low-grade non-fat cocoa solids chocolate of Comparative Example 15.
On the other hand, when the content of the melinjo powder is less than 5% by mass, the bitter taste like grape skin and the bitter taste like citrus skin are not so much imparted, and the low-fat cocoa solids as in the examples are not provided. The taste of minute chocolate cannot be significantly improved (see Comparative Example 16).

Also, from Table 6, when the content of melinjo powder increases, the bitter finish, the bitter taste like grape skin, and the bitter taste like citrus peel tend to increase. It can be seen that the maximum content is%. In addition, as in the case of dark chocolate, the texture of low-grade non-fat cocoa solids chocolate also tends to deteriorate as the content of melinjo powder increases, but when the content is 5% by mass to 20% by mass. It was found that a texture not inferior to chocolate containing no merinjo powder was retained.
From the above, it was found that the content of melinjo powder that gives a balance between optimum taste and texture is 10 to 20% by mass even in low-grade non-fat cocoa solids chocolate.

  In addition, regarding the taste of low-grade non-fat cocoa solids chocolate, the bitter lingering taste, the bitter taste like grape skin, and the bitter taste like citrus peel exceeded the taste of conventional dark chocolate ( Comparative Example 1 in Table 2). Therefore, the present invention has the unexpected effect of providing a high-quality taste with more complexity and depth than conventional dark chocolate, even in the case of a low degree of non-fat cocoa solids chocolate. I understood that.

  Moreover, from Table 6, it turns out that the low-grade non-fat cocoa solid content chocolate containing the melinjo powder produced in Production Example 3 has a texture that is rough and lacks smoothness (Comparative Examples 19 to 22). .

  When dry bitter gourd powder (3% by mass) is used instead of melinjo powder to give bitterness to low-grade non-fat cocoa solids chocolate, it has the effect of enhancing the finish of bitterness, Such a bitter taste with a slight astringency and a bitter taste with a sour taste like citrus peel were not brought about, and a high-quality and deep taste was not brought about (Reference Example 5). In addition, even if the content of dried bitter gourd powder is increased (5% by mass; Reference Example 6), bitterness with a slight astringency like grape skin and sourness like citrus skin is added. There wasn't. Instead, the bitter bitterness of the bitter gourd itself, with a strong blue-flavored bitterness and a flavor like a condiment, was added, and it was not in harmony with the bitterness of cacao mass.

Also, referring to Table 6, the chocolate without cocoa mass does not have a good taste for chocolate such as a bitter finish, a bitter taste of cocoa mass, a bitter taste like grape skin, and a bitter taste like citrus peel (Comparative Example 18). . However, when the melinjo powder of the present invention is added to this chocolate without cocoa mass, not only the `` cacao mass bitterness '' is added, but also a bitter reverberation, a bitter taste like grape skin, a bitter taste like citrus peel. (See Examples 25 and 29-32). Moreover, the “cocoa mass bitterness” of the chocolate not containing cacao mass to which this melinjo powder was added was comparable to the “low bitterness of cacao mass” of the conventional low-level cacao component chocolate (Examples 25 and 29 to 32). Comparison with Comparative Example 15). Furthermore, the taste of chocolate without cocoa mass to which melinjo powder was added was comparable to the taste of low-level cacao component chocolate containing melinjo powder (see Examples 25 and 29 to 32 and Examples 22 to 24). ).
Therefore, it can be said that the melinjo powder of the present invention not only serves as a substitute for cocoa mass, but can further impart a favorable taste for chocolate products.

  Also, referring to Table 6, the chocolate containing no cocoa mass to which the melinjo powder of the present invention was added had a texture comparable to a conventional low-level cacao component chocolate containing no meringo powder (Example 25). And 29 to 32 and Comparative Examples 15 and 18).

Further, from Table 6, in the chocolate not containing cacao mass, when the content of melinjo powder is increased, there is a tendency that the aftertaste of bitterness, the bitter taste like grape skin, and the bitter taste like citrus peel increase, and such is preferable. It can be seen that the bitterness is maximized at a content of 10 to 20% by mass. In addition, the texture of chocolate without cacao mass tends to worsen as the content of melinjo powder increases, but the texture is comparable to chocolate without melinjo powder when the content is 5 mass% to 20 mass%. Was found to be retained.
From the above, it was found that in the chocolate not containing cacao mass, the content of melinjo powder giving a balance between the optimum taste and texture is 10 to 20% by mass.

Claims (24)

  A chocolate product comprising 5-30% by weight of melinjo powder based on the total mass of the chocolate dough constituting at least part of the chocolate product, the melinjo powder having an average particle diameter calculated by arithmetic mean Is a chocolate product having a particle size distribution in which the proportion of melinjo powder having a particle size of not more than 40 μm and a particle size of not more than 35 μm is 60% by mass or more based on the total mass of the meringo powder.   The chocolate product of Claim 1 whose average particle diameter of the said melinjo powder is 30 micrometers or less.   The chocolate product according to claim 1 or 2, wherein the chocolate product contains 0 to 95% by mass of cacao mass based on a total mass of chocolate dough constituting at least a part of the chocolate product.   The chocolate product according to claim 1 or 2, wherein the chocolate product comprises 5 to 100% by mass of the total mass of cacao mass and melinjo powder based on the total mass of the chocolate dough constituting at least a part of the chocolate product.   It consists of 5-99.992 mass% total mass of cocoa mass and melinjo powder based on the total mass of the chocolate dough constituting at least a part of the chocolate product, and the remaining sweetener. Chocolate product.   The chocolate product, based on the total mass of the chocolate dough constituting at least a part of the chocolate product, 0-94.992% by mass of cacao mass, 5-30% by mass melinjo powder, 0-50% by mass Chocolate product according to claim 1 or 2, comprising cocoa butter, 0.008-55% by weight sweetener, 0-30% by weight dairy product and 0-0.5% by weight emulsifier.   The chocolate product according to any one of claims 3 to 6, wherein the chocolate product contains 40 to 95% by mass of cacao mass based on a total mass of chocolate dough constituting at least a part of the chocolate product.   The chocolate product according to any one of claims 3 to 6, wherein the chocolate product contains 25 to 50% by mass of cacao mass based on a total mass of chocolate dough constituting at least a part of the chocolate product.   The chocolate product in any one of Claims 3-6 in which the said chocolate product contains 25 mass% or less cocoa mass based on the total mass of the chocolate dough which comprises at least one part of this chocolate product.   The chocolate product of claim 9, wherein the chocolate product does not contain cocoa mass.   The chocolate product according to any one of claims 1 to 10, having a melinjo powder content of 10 to 20% by mass in a total mass of the chocolate product.   It is a composition for chocolate products containing melinjo powder, and has a merinjo powder content of 5 to 30% by mass in the total mass of the composition, and the merinjo powder has an average particle size calculated by arithmetic mean of 40 μm. A composition having a particle size distribution in which the proportion of melinjo powder having a particle size of 35 μm or less is 60% by mass or more based on the total mass of the melinjo powder.   The composition according to claim 12, wherein the average particle size of the melinjo powder is 30 μm or less.   14. A composition according to claim 12 or 13, wherein the composition comprises 0 to 95% by weight cocoa mass based on the total mass of the composition.   The composition according to claim 12 or 13, wherein the composition comprises a total mass of cocoa mass and melinjo powder of 5 to 100 mass%, based on the total mass of the composition.   The composition according to claim 12 or 13, comprising from 5 to 99.992% by weight of the total mass of cacao mass and melinjo powder and the balance sweetener based on the total mass of the composition.   The composition is 0-94.992% by weight cocoa mass, 5-30% by weight melinjo powder, 0-50% by weight cocoa butter, 0.008-55% by weight, based on the total weight of the composition. 14. Composition according to claim 12 or 13, comprising 1% sweetener, 0-30% by weight dairy product and 0-0.5% by weight emulsifier.   The composition according to any one of claims 14 to 17, wherein the composition comprises 40 to 95% by mass of cacao mass based on the total mass of the composition.   The composition according to any one of claims 14 to 17, wherein the composition comprises 25 to 50% by mass of cacao mass based on the total mass of the composition.   The composition according to any one of claims 14 to 17, wherein the composition comprises 25% by mass or less of cocoa mass based on the total mass of the composition.   21. The composition of claim 20, wherein the composition does not include cocoa mass.   The composition according to any one of claims 12 to 21, having a melinjo powder content of 10 to 20% by mass in the total mass of the composition.   A method of using the meringo powder to improve the taste of the chocolate product, wherein the meringo powder is added to the chocolate dough constituting at least a part of the chocolate product, based on the total mass of the chocolate dough 5-30. The merinjo powder has an average particle size calculated by arithmetic mean of 40 μm or less and a proportion of melinjo powder having a particle size of 35 μm or less is the total amount of the melinjo powder. Use method characterized by having a particle size distribution of 60 mass% or more based on mass.   24. Use according to claim 23, comprising blending the melinjo powder in a chocolate dough comprising at least part of the chocolate product in an amount of 10-20% by weight, based on the total weight of the chocolate dough. Method.