JP7194516B2 - Method for producing flavored cocoa raw materials and method for producing flavored cocoa products - Google Patents

Description

The present invention relates to a process for producing flavored cocoa ingredients and to a process for producing flavored cocoa products.

In recent years, the trend in chocolate products has been driven by high cocoa chocolate with high cocoa content. In addition to the fact that cacao contains health functions that are attracting attention, as an element of chocolate's deliciousness, it is said that it is possible to enjoy the characteristic flavor of the cacao production area, such as so-called "single origin chocolate". It shows that the preference is increasing more and more.

Factors that contribute to the flavor of chocolate include the production area of the cacao beans that are the raw material, the processing method (fermentation, roasting, etc.), the blending ratio of sugar and dairy ingredients for making chocolate, and the conching that adjusts to the desired flavor. Processes can be mentioned, but the place of origin (cultivar) and the fermentation process have the greatest impact on the flavor of cacao beans. Cocoa beans have a characteristic flavor that is created by the unique environment, soil, and climate of the land where cacao is grown, such as fruity, floral, spicy, smoky, and nutty, in addition to the flavor that reminds of chocolate, which is generally called cacao flavor. It has (Non-Patent Document 1). In recent years, single-origin chocolate made only with cacao from a specific region, which takes advantage of these characteristics, has become popular. The chocolate using is relatively expensive. In addition, since cacao beans are a natural product, the quality and yield may fluctuate depending on the weather and other factors. There are many problems when it is necessary or when performing mass production.

On the other hand, the roasting and conching process is a process for drawing out the aromatic components of the cocoa beans, and cannot impart a completely different flavor that is not contained in the cacao beans used. That is, in order to drastically change the flavor of chocolate products without changing the cacao beans used as raw materials, it is necessary to newly add flavor-imparting auxiliary materials.

Patent Literature 1 proposes a method of adding fruit juice, dried fruit, or the like in order to impart a fruity flavor to chocolate. However, since chocolate is an oily food, the addition of an aqueous solution such as fruit juice easily thickens the dough, making it difficult to mold and harden. cannot be added in sufficient amount for

Patent Literature 2 proposes a method of adding powdered fruit juice by spray-drying or freeze-drying. Fruit juice processed into powder has a very low water content, so although it is possible to prevent thickening due to water, it contains a large amount of excipients (dextrin, etc.) used during spray drying and fruit-derived substances remaining after freeze-drying. The amount of addition is very limited because the solid content such as the fiber of the chocolate makes the chocolate rough and voluminous. Although it is possible to reduce the effect of moisture by adding dried fruits such as dried fruits (Patent Documents 3 and 4), the chocolate product has a prominent texture of the fruit itself. There was a drawback that melting in the mouth was sacrificed.

Patent No. 3950159 JP-A-5-304892 JP 2008-263853 A Japanese Patent Publication No. 2016-537007

Homepage of Japan Chocolate and Cocoa Association (http://www.chocolate-cocoa.com/index.html)

The present invention aims to provide flavored cocoa ingredients and flavored cocoa products.

The present invention provides the following method for producing a flavored cocoa raw material and a method for producing a flavored cocoa product.
Section 1. A process for producing a flavored cocoa ingredient comprising the step of roasting a cocoa ingredient in the presence of a fluid flavoring adjunct, wherein the cocoa ingredient is cocoa beans or cocoa nibs.
Section 2. Item 2. A method for producing a flavored cacao raw material according to Item 1, wherein the cacao raw material is cacao nibs.
Item 3. Item 3. A cacao product containing a cacao raw material obtained by the production method according to Item 1 or Item 2.
Section 4. A cocoa product comprising a cocoa raw material containing a flavoring component resulting from the roasting of a flowable flavoring adjunct.
Item 5. The following steps (1)-(2):
A method for producing a flavored cocoa product, comprising the steps of (1) roasting a cocoa raw material in the presence of a fluid flavoring adjunct (2) producing a cocoa product using the roasted cocoa raw material.
Item 6. Item 6. A method for producing a flavored cocoa product according to Item 5, wherein the cocoa raw material is cocoa nibs.
Item 7. Item 7. The flavored cocoa product of paragraph 5 or 6, wherein the cocoa product is selected from the group consisting of chocolate, cocoa powder, cocoa, cocoa mass, cocoa butter, cocoa cake, chocolate beverages, chocolate soft drinks, chocolate milk beverages. manufacturing method.

The roasting process used in the present invention is a process of heating and roasting cocoa beans, which does not require a complicated process like fermentation, and should be performed under accurate temperature control with a modern roaster. Because it is possible to manage and control the flavor easily.

In addition, since the auxiliary raw materials for fluid flavoring have the same heat history as the final product chocolate, cocoa powder, cocoa mass and other cocoa products, the flavor and aroma of cocoa products such as chocolate, cocoa powder and cocoa mass match. can be given.

Furthermore, adding fluid ingredients such as fruit juice and puree before the roasting process temporarily increases the moisture content, but it is possible to control the moisture content to the same level as ordinary chocolate during the roasting process. , thickening of the chocolate dough due to moisture, etc. can be suppressed. When roasting cocoa beans, it is common practice to add water to the cocoa beans to adjust the moisture content of the beans and to enhance the sterilization effect with steam. Ingredients may be added. In this case, since it contains substantially no solid content, it does not affect the melt-in-your-mouth texture of the chocolate, such as the roughness resulting from the solid content. In addition, when using a liquid raw material containing fruit juice and pulp or fiber, such as puree or cloudy fruit juice, the fiber contained in the pulp will remain in the cocoa beans after roasting, but generally the particle size is 20 μm or less. When it becomes, it is said that the human tongue cannot feel the roughness, and at the amount added in the present invention, the solid content such as turbid juice and fiber contained in the pulp is sufficiently refined in the subsequent refining process. It is possible to produce chocolate without roughness.

The cacao raw material used in the present invention includes cacao beans and cacao nibs. Cacao beans are not particularly limited, but preferably fermented and dried cacao beans can be used.

When flavored cocoa beans are produced according to the present invention, the flavored cocoa nibs may be removed from the cocoa beans and further flavored with a fluid flavoring adjunct according to the present invention. The use of cocoa nibs in the production of flavored cocoa ingredients is preferred as the cocoa nibs are more flavored.

Auxiliary raw materials for fluid flavoring include fruit juice (clear fruit juice, cloudy fruit juice), concentrated fruit juice, fruit puree, soy sauce, yogurt, lactic acid beverage, vegetable juice, vegetable puree, Worcestershire sauce, vinegar (balsamic vinegar, etc.), tomato ketchup, Fish sauce, alcoholic beverages (Japanese sake, wine, shochu, beer, whiskey, etc.), noodle soup, ponzu sauce, mirin, etc., and fruit juice, concentrated fruit juice, fruit puree, and soy sauce are preferred. Raw materials for fruit juice, concentrated fruit juice, and fruit puree include strawberries, citrus fruits (orange, lemon, mandarin orange, dekopon, ponkan, hassaku, iyokan, sweet summer, pomelo, kabosu, yuzu, sudachi, lime, etc.), and banana. , apple, grape, muscat, pineapple, mango, persimmon, pear, kiwi, melon, plum, avocado, acerola, watermelon, grapefruit, passion fruit, dragon fruit, blueberry, raspberry, peach, etc., preferably yuzu juice , passion fruit juice, and mango puree.

Vegetables used as raw materials for vegetable juices and vegetable purees include tomatoes, carrots, spinach, Japanese mustard spinach, broccoli, kale, lettuce, cabbage, asparagus, parsley, celery, mugwort, pumpkin, green peppers, cauliflower, onions, radishes, radishes, etc. is mentioned.

The roasting temperature in the roasting step of the present invention is preferably 90 to 170°C, more preferably 110 to 150°C, and the roasting time is preferably 20 to 80 minutes, more preferably 30 to 60 minutes. It is preferable that the cacao raw material is stirred and mixed with the fluid auxiliary raw material for flavoring, and after the two are familiarized, the roasting process is performed. When the fluid auxiliary raw material for flavoring is liquid such as fruit juice, concentrated fruit juice, soy sauce, etc., the cocoa raw material is immersed in these fluid auxiliary raw materials for flavoring, and the fluid auxiliary raw material for flavoring is added to the cocoa raw material. Impregnated and optionally dried cocoa ingredients may be used.

The roasting step is carried out by using preferably 0.1 to 20 parts by mass, more preferably 5 to 12.5 parts by mass of the fluid flavoring auxiliary material with respect to 100 parts by mass of the cocoa raw material.

When the cocoa raw material is cocoa beans, the cocoa beans can be crushed after the roasting process and the hulls and germ removed to obtain flavored cocoa nibs.

In the roasting process, water may be added to the cacao raw material to adjust the water content of the beans and fluid flavoring auxiliary ingredients, or to enhance the sterilizing effect of steam. If the fluid perfuming auxiliary material contains a sufficient amount of water, it is not necessary to add water.

Cocoa products include chocolate, cocoa powder, cocoa, cocoa mass, cocoa butter, cocoa cake, chocolate drinks, chocolate soft drinks, chocolate milk drinks, preferably chocolate.

Chocolate can be manufactured using roasted cocoa raw materials. The production of chocolate using cocoa nibs obtained from roasted cocoa raw materials can be carried out according to a conventional multi-step process. The multi-step process for producing chocolate includes a process of grinding flavored cacao nibs, a process of mixing raw materials other than cocoa nibs, a refining process, a conching process, a tempering process, and a molding process. Cocoa mass is obtained by grinding the cocoa nibs. By using a commercially available melanger or the like, the refining step and the conching step can be performed simultaneously. The tempering step can be omitted depending on the final form of the product, such as when combining with non-tempering type chocolate or chocolate oil, or when using for ganache. In addition, the refining step makes it possible to refine the solid content such as fibers contained in the fluid auxiliary raw material for flavoring, thereby suppressing the roughness of the final product, chocolate.

Raw materials for chocolate other than cacao nibs include cocoa butter, cocoa butter substitute fat (tempered type and non-tempered type), oils and fats such as cocoa butter fractionated fat, monosaccharides, disaccharides, sugar alcohols, oligosaccharides, polysaccharides, dairy products, Powdered eggs, flour, cocoa powder, dried fruits, nuts, puffs, emulsifiers and the like.

Dairy products include powdered milk such as whole milk powder, skim milk powder, cream powder, whey powder, sweetened milk powder, condensed milk powder, fermented milk powder, cheese powder, milk, cream, butter, cheese, concentrated milk, sweetened condensed milk, and chocolate. It may or may not be added to the dough.

Examples of chocolate include bitter chocolate, dark chocolate, milk chocolate, cream chocolate, raw chocolate, and the like. , jams, nuts, fruits, etc., and covered with chocolate), enrobed chocolate, and hollow chocolate.

According to the definition of names by type in the Fair Competition Regulations concerning the labeling of chocolates (hereinafter referred to as the Chocolate Regulations), the chocolate referred to in the present invention is made from cocoa mass prepared from cocoa beans, cocoa butter, cocoa cake or cocoa powder as a raw material. , Sugars, dairy products, other edible oils and fats, flavorings, etc. are added as necessary, and manufactured through normal processes, and chocolate processed products with 60% or more chocolate dough that meet the criteria for "chocolate dough" and It refers to chocolate dough only (Chocolate Regulations, Article 2, Paragraph 3). The chocolate of the present invention comprises cocoa mass derived from flavored cocoa raw materials, cocoa butter, cocoa cake or cocoa powder.

However, the present invention is not limited to chocolate defined in the Chocolate Regulations, but also includes semi-chocolate, chocolate confectionery, semi-chocolate confectionery, milk chocolate, semi-milk chocolate, and pure chocolate, which are the names of other types. In addition to chocolate and quasi-chocolate stipulated in the Chocolate Regulations, other oil-based confectionery dough, for example, as cocoa butter substitute fat instead of cocoa butter, tempering fat derived from animals, plants or both, non-tempering It also includes various greasy confectionery doughs using fats or mixtures thereof.

In the present invention, chocolate drinks, chocolate-containing soft drinks, milk drinks, etc. can be prepared according to conventional methods using the chocolate and cacao mass produced as described above. 1
Monosaccharides include fructose, glucose, xylose, sorbose, galactose, isomerized sugar and the like.

Disaccharides include maltose, lactose, trehalose, sucrose, and the like.

Sugar alcohols include reduced palatinose, palatinose, lactitol, maltitol, erythritol, sorbitol, xylitol and mannitol.

Oligosaccharides include malto-oligosaccharides, xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomalto-oligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucrose oligosaccharides, thean oligosaccharides, and seaweed oligosaccharides.

Polysaccharides include starch, dextrin, gums, cacao polysaccharides, and the like.

Emulsifiers include phospholipids such as soybean lecithin and egg yolk lecithin; fatty acid esters such as glycerin fatty acid esters (eg, diglycerin monopalmitate), sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and propylene fatty acid esters. etc.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

[Comparative Example 1]
75 g (7.5% by mass) of water was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was absorbed.

The cacao nibs were roasted in an oven at 120°C for 50 minutes.
450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. 0.01% by mass of citron flavoring was added to this chocolate dough, and after tempering by a conventional method, the mixture was cooled and solidified to obtain chocolate.

[Comparative Example 2]
75 g (7.5% by mass) of water was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was absorbed.

The cacao nibs were roasted in an oven at 120°C for 50 minutes. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. 15% by mass of passion fruit powder was added to this chocolate dough. Passion fruit powder is obtained by mixing passion fruit juice with dextrin and spray-drying it, and its composition is 21.5% by mass of passion fruit juice, 75.5% by mass of dextrin, and 3% by mass of water. The raw-equivalent passion fruit juice content contained in the chocolate dough is 3.4% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Comparative Example 3]
75 g (7.5% by mass) of water was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was absorbed.

The cacao nibs were roasted in an oven at 120°C for 50 minutes. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. 1.5% by mass of passion fruit powder was added to this chocolate dough. Passion fruit powder is obtained by mixing passion fruit juice with dextrin and spray-drying it, and its composition is 21.5% by mass of passion fruit juice, 75.5% by mass of dextrin, and 3% by mass of water. The raw-equivalent passion fruit juice content contained in the chocolate dough is 0.3% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 1]
75 g (7.5% by mass) of passion fruit juice was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was incorporated.

The cacao nibs were roasted in an oven at 120°C for 50 minutes. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The raw-equivalent passion fruit juice content contained in the chocolate dough is 3.4% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 2]
700 g of cacao nibs of Example 1 and 300 g of powdered sugar were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The raw-equivalent passion fruit juice content contained in the chocolate dough is 5.3% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 3]
75 g (7.5% by mass) of yuzu juice was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was incorporated.

The cacao nibs were roasted in an oven at 120°C for 50 minutes. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The raw-equivalent yuzu juice content in the chocolate dough is 3.4% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 4]
30 g (3.0% by mass) of yuzu juice was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was incorporated.

The cacao nibs were roasted in an oven at 120°C for 50 minutes. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The raw-equivalent yuzu juice content contained in the chocolate dough is 1.4% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 5]
50 g (5% by mass) of soy sauce was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the entire mixture was incorporated.

The cacao nibs were roasted in an oven at 120°C for 50 minutes.

200 g of roasted cacao nibs, 450 g of powdered sugar, 250 g of cocoa butter and 100 g of whole milk powder were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The raw soy sauce content contained in the chocolate dough is 1% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 6]
75 g (7.5% by mass) of mango puree was added to 1000 g of cacao nibs, and the mixture was thoroughly stirred and mixed so that the whole was incorporated.

The cacao nibs were roasted in an oven at 120°C for 50 minutes. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The mango puree content in terms of raw material contained in the chocolate dough is 3.4% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

[Example 7]
To 1000 g of cacao nibs, 125 g (12.5% by mass) of 5-fold concentrated raspberry juice was added, and thoroughly stirred and mixed so that the whole was blended.

When the above cacao nibs were heated and roasted in an oven at 120°C for 50 minutes, the cacao nibs were slightly bound together by the sugar contained in the fruit juice and became lumps, but they were easily separated when a physical impact was applied. was made. 450 g of roasted cacao nibs, 450 g of powdered sugar and 100 g of cocoa butter were placed in a melanger and ground for 6 hours to prepare a chocolate dough. The content of 5-fold concentrated raspberry juice in terms of freshness contained in the chocolate dough is 28.1% by mass. The resulting chocolate dough was tempered by a conventional method and then solidified by cooling to obtain chocolate.

The chocolates obtained in Comparative Examples 1 to 3 and Examples 1 to 7 were tasted by 10 panelists, and the roughness of the chocolate and the flavor of the auxiliary ingredients in the chocolate were evaluated. Table 1 shows the results.

Evaluation of the flavor of the sub-ingredients in chocolate was performed according to the following criteria.
(double-circle): The flavor of the auxiliary raw material which matched chocolate is felt firmly.
◯: The flavor of the sub-ingredients matched with chocolate can be sensed, but is weaker than ⊚.
x: The flavor of the sub-ingredient is hardly felt. Or not matched with chocolate.

Claims (4)

Roasting a cocoa raw material in the presence of a fluid flavoring auxiliary material, wherein the cocoa raw material is cacao nibs , and the fluid flavoring auxiliary material is passion fruit, yuzu, soy sauce, mango, raspberry, lemon. and lime. A cocoa product comprising a cocoa raw material containing a flavoring component resulting from roasting of a fluid flavoring adjunct, said fluid flavoring adjunct being from passion fruit, yuzu, soy sauce, mango, raspberry, lemon and lime wherein the cocoa ingredient is cocoa nibs . The following steps (1)-(2):
(1) a step of roasting a cocoa raw material in the presence of a fluid perfuming sub-ingredient; (2) a step of producing a cocoa product using the roasted cocoa raw material, wherein A method for producing a flavored cocoa product selected from the group consisting of fruit, yuzu, soy sauce, mango, raspberry, lemon and lime, wherein the cocoa raw material is cocoa nibs . 4. The flavored cocoa product of claim 3 , wherein the cocoa product is selected from the group consisting of chocolate, cocoa powder, cocoa, cocoa mass, cocoa butter, cocoa cake, chocolate drinks, chocolate soft drinks, chocolate milk drinks. Production method.