JPH0686637A - Method for improving and promoting flavor of cacao nib capable of improving concentration, chocolate produced from cacao nib having improved and promoted flavor and capable of improving concentration and its production - Google Patents
Method for improving and promoting flavor of cacao nib capable of improving concentration, chocolate produced from cacao nib having improved and promoted flavor and capable of improving concentration and its productionInfo
- Publication number
- JPH0686637A JPH0686637A JP5173028A JP17302893A JPH0686637A JP H0686637 A JPH0686637 A JP H0686637A JP 5173028 A JP5173028 A JP 5173028A JP 17302893 A JP17302893 A JP 17302893A JP H0686637 A JPH0686637 A JP H0686637A
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- chocolate
- alkali
- cacao
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 196
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 108
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title abstract description 33
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title abstract description 33
- 235000001046 cacaotero Nutrition 0.000 title abstract description 33
- 230000001737 promoting effect Effects 0.000 title abstract 2
- 239000003513 alkali Substances 0.000 claims abstract description 45
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 55
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims description 38
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 24
- 239000000920 calcium hydroxide Substances 0.000 claims description 24
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 230000002708 enhancing effect Effects 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 230000006872 improvement Effects 0.000 abstract description 10
- 125000003118 aryl group Chemical group 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract 5
- 238000013019 agitation Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 25
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 20
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 18
- 229910000027 potassium carbonate Inorganic materials 0.000 description 10
- 235000011181 potassium carbonates Nutrition 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 description 9
- 229940110456 cocoa butter Drugs 0.000 description 8
- 235000019868 cocoa butter Nutrition 0.000 description 8
- 238000010586 diagram Methods 0.000 description 8
- 210000004556 brain Anatomy 0.000 description 7
- 230000001915 proofreading effect Effects 0.000 description 7
- 230000004044 response Effects 0.000 description 7
- 230000003340 mental effect Effects 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000004364 calculation method Methods 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000002243 precursor Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000834695 Auchenoglanis occidentalis Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000005314 correlation function Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 235000011114 ammonium hydroxide Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 210000001652 frontal lobe Anatomy 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 239000000395 magnesium oxide Substances 0.000 description 1
- CPLXHLVBOLITMK-UHFFFAOYSA-N magnesium oxide Inorganic materials [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 description 1
- 235000012245 magnesium oxide Nutrition 0.000 description 1
- AXZKOIWUVFPNLO-UHFFFAOYSA-N magnesium;oxygen(2-) Chemical compound [O-2].[Mg+2] AXZKOIWUVFPNLO-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000000869 occipital lobe Anatomy 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000004800 psychological effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、チョコレートの主原料
であるカカオの香味を改良すると共に、香味を増強した
カカオを用いて、芳香なカカオ感を生かし、しかも集中
度の向上にも役立ち得る、甘味の低減されたチョコレー
トおよびその製造方法に関する。INDUSTRIAL APPLICABILITY The present invention improves the flavor of cocoa, which is the main raw material of chocolate, and makes use of the cocoa with enhanced flavor to bring out the aromatic cocoa sensation and also helps to improve the concentration. , A chocolate with reduced sweetness and a method for producing the same.
【０００２】[0002]
【従来の技術】チョコレートの製造を目的として、従来
カカオのアルカリ処理が行われた例はない。別の目的の
ために、カカオの処理方法として、アルカリ処理が行わ
れたことはあるが、これは概して、ココアパウダーの香
味や色調、水に対する分散性等を改良する目的で行われ
るものである。2. Description of the Related Art For the purpose of producing chocolate, there has been no conventional case where cacao is subjected to alkali treatment. For another purpose, as a method for treating cocoa, alkali treatment has been performed, but this is generally performed for the purpose of improving the flavor and color tone of cocoa powder, dispersibility in water and the like. .
【０００３】また、前記カカオのアルカリ処理が、ココ
ア以外の用途で用いられている例としては、カカオの殺
菌の目的で、弱アルカリ性塩水溶液を用いて処理する試
み（特公平２−２９１２３３号公報）、低級カカオ豆の
香味改良の目的でアンモニアを用いて有機酸を中和する
試み（特公昭６１−５６９７５号公報）、および食品原
料用チョコレート（プリンやゼリーに用いられる）の水
分散性を高めるためにアルカリ処理を行う試み（特公昭
６１−１００９４号公報）等を挙げることができる。Further, as an example in which the cacao alkali treatment is used for purposes other than cocoa, an attempt is made to treat the cacao with a weak alkaline salt aqueous solution (Japanese Patent Publication No. 2-291233). ), An attempt to neutralize organic acids with ammonia for the purpose of improving the flavor of lower cocoa beans (Japanese Patent Publication No. 61-56975), and the water dispersibility of chocolate for food ingredients (used for pudding and jelly). For example, an attempt to carry out alkali treatment to increase the temperature (Japanese Patent Publication No. 61-10094) can be mentioned.
【０００４】一方、特定ｐＨのカカオニブまたはカカオ
マスに、所定のアルカリ、還元糖、アミノ酸、タンニン
を添加して焙炒する方法（特公昭５３−３１４９３号公
報）が提案されている。しかし、この方法では、予め原
料のカカオ豆の組成分を測定して、必要な前記添加物質
の所定量に対して添加するため、作業が複雑化する。ま
た、この場合においても、香味を十分に改良することは
できない。On the other hand, a method has been proposed in which a predetermined alkali, reducing sugar, amino acid and tannin are added to cacao nibs or cacao masses having a specific pH and roasted (Japanese Patent Publication No. 53-31493). However, in this method, the composition of the raw material cocoa beans is measured in advance and added to a predetermined amount of the required additional substance, which complicates the work. Also in this case, the flavor cannot be sufficiently improved.
【０００５】これらの従来技術は、高級なカカオ豆の豊
かな香気を更に引き出すと共に、芳香なカカオ感を生か
し、しかも集中度の向上にも役立ち得る、甘味の低減さ
れたチョコレートを得る本発明の試みとは目的が異な
り、さらに操作の簡便さや香気の発現等においても十分
なものではないと考えられる。[0005] These conventional techniques further bring out the rich aroma of high-quality cocoa beans, utilize the aromatic cocoa sensation, and can also serve to improve the degree of concentration to obtain chocolate with reduced sweetness. The purpose is different from the trial, and it is considered that it is not sufficient in terms of easiness of operation and expression of aroma.
【０００６】なお、従来技術において、集中度を向上さ
せ得るチョコレートについては、未だ提案され、あるい
は実施されていない。[0006] In the prior art, chocolate that can improve the degree of concentration has not yet been proposed or implemented.
【０００７】[0007]
【発明が解決しようとする課題】そこで本発明は、チョ
コレートの主原料であるカカオの香味を改良し、更に香
味の増強されたカカオを用い、芳香なカカオ感を生か
し、しかも甘味の低減されたチョコレートを提供すると
共に、特に集中度を向上させ得る香味を増強させたカカ
オを使用することにより、集中度を向上させ得るチョコ
レートを提供することを目的とする。SUMMARY OF THE INVENTION Therefore, the present invention improves the flavor of cocoa, which is the main raw material of chocolate, and further uses cocoa with an enhanced flavor to bring out the aromatic cocoa sensation and reduce the sweetness. It is an object of the present invention to provide a chocolate which can improve the degree of concentration, by using cocoa having enhanced flavor which can enhance the degree of concentration, in addition to providing chocolate.
【０００８】[0008]
【課題を解決するための手段】前記の目的を達成するた
め、本発明によれば、生カカオ豆または半焙炒したカカ
オ豆のカカオニブをアルカリ処理してなる、チョコレー
トに用いる集中度を向上させ得るカカオニブの香味の改
良並びに増強方法が提供される。In order to achieve the above object, according to the present invention, the concentration of the raw cocoa beans or semi-roasted cocoa nibs treated with alkali is improved, and the concentration of chocolate is improved. Methods of improving and enhancing the flavor of the resulting cocoa nibs are provided.
【０００９】また、本発明によれば、生カカオ豆または
半焙炒したカカオ豆からシェルおよびジャームを除去し
てカカオニブとし、これにアルカリを添加し、撹拌、反
応させてアルカリ処理し、更に乾燥、焙炒したカカオニ
ブを調製し、このアルカリ処理したカカオニブを粉砕、
摩砕してカカオマスとし、これを原料として常法により
チョコレートを製造することを特徴とする、集中度を向
上させ得る香味を改良並びに増強させたカカオニブを用
いるチョコレートの製造方法が提供される。Further, according to the present invention, shells and germs are removed from raw cocoa beans or semi-roasted cocoa beans to obtain cocoa nibs, and an alkali is added to the cocoa nibs, and the mixture is stirred, reacted and alkali-treated, and then dried. , Prepare roasted cocoa nibs, crush the alkali-treated cocoa nibs,
A method for producing chocolate using cocoa nibs having an improved and enhanced flavor capable of improving the concentration, characterized by grinding chocolate to produce cocoa mass and using the raw material to produce chocolate.
【００１０】更に、本発明によれば、生カカオ豆または
半焙炒したカカオ豆からシェルおよびジャームを除去し
て得られるカカオニブにアルカリを添加し、撹拌、反応
させてアルカリ処理し、更に乾燥、焙炒した集中度を向
上させ得る香味を改良並びに増強させたカカオニブを粉
砕、摩砕したカカオマスと、カカオマス以外の通常のチ
ョコレート原料とからなることを特徴とする、集中度を
向上させ得る香味を改良並びに増強させたカカオニブを
用いたチョコレートが提供される。Further, according to the present invention, an alkali is added to cacao nibs obtained by removing shells and germs from raw cacao beans or semi-roasted cacao beans, and the mixture is stirred, reacted and alkali-treated, and further dried, A cocoa nib that has been crushed and ground to enhance and enhance the flavor that can improve the concentration of roasted cocoa, and a cocoa mass that is ground and ground, and a normal chocolate ingredient other than cocoa mass, which can improve the concentration. Chocolates with improved and enhanced cocoa nibs are provided.
【００１１】本発明においては、前記のカカオニブのア
ルカリ処理に用いられるアルカリは、炭酸カリウム、炭
酸ナトリウム、重炭酸カリウム、重炭酸ナトリウム、水
酸化アンモニウム、炭酸アンモニウム、酸化マグネシウ
ム、炭酸マグネシウム等の種々のアルカリを使用するこ
とができるが、従来のカカオのアルカリ処理に使用され
たことのない水酸化カルシウムが特に好適である。In the present invention, the alkali used for the alkali treatment of cocoa nibs may be various ones such as potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate, ammonium hydroxide, ammonium carbonate, magnesium oxide and magnesium carbonate. Alkali can be used, but calcium hydroxide, which has never been used for conventional alkali treatment of cocoa, is particularly preferred.
【００１２】本発明において使用するカカオ豆の種類、
豆の大きさ、状態（醗酵の程度、水分含量、有機酸濃度
等）は、通常のチョコレートの原料として使用し得るも
のであれば、特に限定されない。しかしながら、本発明
は低級のカカオ豆や醗酵不十分の不良豆を改善すること
を意図するものではなく、高級カカオ豆の香気を積極的
に引き出すものであるので、良質のカカオ豆を用いた方
がより好ましい結果が得られる。The types of cocoa beans used in the present invention,
The size and state of the beans (degree of fermentation, water content, organic acid concentration, etc.) are not particularly limited as long as they can be used as a raw material for ordinary chocolate. However, the present invention is not intended to improve low-grade cocoa beans or poor beans that are insufficiently fermented, and is intended to positively bring out the aroma of high-grade cocoa beans. More favorable results are obtained.
【００１３】カカオニブのアルカリ処理に際し、アルカ
リ、特に水酸化カルシウムの添加量は、カカオニブに対
して０．２〜３．０重量％、好ましくは１．０〜２．０
重量％とする。０．２％以下の場合においては、好まし
い香気の発現や不快臭の低減効果が十分に期待できず、
３．０％以上においては、アルカリ臭が強く発生するた
めに、香気のバランスが崩れてしまう。When the cocoa nibs are treated with alkali, the amount of alkali, particularly calcium hydroxide, added is 0.2 to 3.0% by weight, preferably 1.0 to 2.0, based on the cocoa nibs.
Weight% In the case of 0.2% or less, it is not possible to sufficiently expect a preferable aroma expression and an unpleasant odor reducing effect,
At 3.0% or more, a strong alkaline odor is generated, and the balance of aroma is lost.
【００１４】また、アルカリ、特に水酸化カルシウム
と、カカオニブとの反応は、好ましくは水の存在する状
態で行う。反応条件としては、温度は４０〜２１０℃、
圧力は大気圧〜５気圧が好ましい。反応する場合は、乾
燥したニブと粉体のアルカリとを単に混ぜるのではな
く、水の存在下で温度と圧力をかけて反応性を高めた方
が好ましい。The reaction of the cacao nibs with alkali, especially calcium hydroxide, is preferably carried out in the presence of water. The reaction conditions include a temperature of 40 to 210 ° C,
The pressure is preferably atmospheric pressure to 5 atm. When reacting, it is preferable to increase the reactivity by applying temperature and pressure in the presence of water, rather than simply mixing the dried nib and the powdered alkali.
【００１５】アルカリ処理反応終了後のカカオニブは、
乾燥、焙炒、粉砕、摩砕からなる一般のカカオマスの製
造方法に従ってカカオマスとする。その後も、一般的な
チョコレートの製法に準じてチョコレートを製造する。The cocoa nibs after completion of the alkaline treatment reaction are
A cocoa mass is prepared according to a general method for producing cocoa mass, which comprises drying, roasting, crushing and grinding. After that, chocolate is manufactured according to a general chocolate manufacturing method.
【００１６】なお、本発明においては、アルカリ処理を
ローストの前に行うか、後に行うかも重要な特徴であ
る。アルカリ処理をローストの前に行うと、アルカリと
香気成分の前駆体とが反応し、香気成分の前駆物質を化
学反応させた後のロースト工程中に香気の発現が認めら
れ、香気の発現機構であるメイラード反応がより進み易
いｐＨに保たれる。これに対して、アルカリ処理をロー
ストの後に行うと、アルカリと香気成分自体とが反応す
ることとなり、ローストによって発現した香気成分が、
アルカリ処理によってかなり違った香気成分に変化して
しまい、芳香なカカオ感や集中力を向上させ得る香味は
得られない。In the present invention, it is an important feature whether the alkali treatment is performed before or after roasting. When the alkali treatment is performed before roasting, the alkali and the precursor of the aroma component react with each other, and the aroma expression is observed during the roasting step after the chemical reaction of the aroma component precursor is observed. A certain Maillard reaction is maintained at a pH at which it can proceed more easily. On the other hand, when the alkali treatment is performed after roasting, the alkali and the aroma component itself react with each other, and the aroma component expressed by the roast,
Alkali treatment changes the fragrance component to a considerably different level, and it is not possible to obtain a flavor that can improve the aromatic cocoa sensation and concentration.
【００１７】[0017]
【作用】本発明によれば、チョコレートの主原料である
カカオの香味が改良され、香味を増強することによっ
て、集中度を向上し得ると共に芳香なカカオ感を生かし
たチョコレートが提供されるが、これはアルカリ、特に
水酸化カルシウムにより、カカオ豆の構造を構成する成
分であるヘミセルロースの水解、蛋白質や澱粉の加水分
解が起こり、これに伴ってアミノ酸、糖のような香気の
前駆物質が遊離の状態となって増加し、香気の発現量が
増加するためと推定される。According to the present invention, the flavor of cocoa, which is the main raw material of chocolate, is improved, and by enhancing the flavor, the concentration of the chocolate can be improved and the chocolate having an aromatic cocoa feeling is provided. This is because alkali, especially calcium hydroxide, causes the hydrolysis of hemicellulose, which is a component that constitutes the structure of cocoa beans, and the hydrolysis of proteins and starch, which accompanies the release of fragrance precursors such as amino acids and sugars. It is presumed that this is due to an increase in the state and an increase in the expression level of aroma.
【００１８】このようなアルカリ処理したカカオ豆をチ
ョコレートに用いると、カカオ本来の香気成分が増加す
ると共に不快臭成分が減少し、更に甘味を低減した総合
的に優れた嗜好性を有するチョコレートを得ることがで
きる。When such an alkali-treated cocoa bean is used in chocolate, the original aroma component of cocoa is increased and the unpleasant odor component is reduced, and further the sweetness is reduced to obtain a chocolate having an excellent overall taste. be able to.
【００１９】また、この様にして改良並びに増強された
香味は、集中度の向上に貢献し得ることが実験の結果か
ら明らであり、従って本発明により香味を改良並びに増
強したカカオニブを使用してチョコレートを製造するこ
とにより、集中度を向上し得るチョコレートを得ること
ができる。Further, it is clear from the results of experiments that the flavor thus improved and enhanced can contribute to the improvement of the concentration, and therefore cocoa nibs having the flavor improved and enhanced according to the present invention are used. By producing chocolate by using the above method, it is possible to obtain chocolate that can improve the degree of concentration.
【００２０】[0020]
【発明の効果】本発明によれば、チョコレートの主原料
であるカカオの香味を改良並びに増強することができ、
更に香味の増強したカカオを用い、芳香なカカオ感を生
かし、しかも甘味の低減されたチョコレートを得ること
ができると共に、集中度を向上させ得る香味を増強させ
たカカオを使用することにより、集中度を向上させ得る
チョコレートを得ることができる。According to the present invention, it is possible to improve and enhance the flavor of cacao which is the main raw material of chocolate.
Furthermore, by using a cacao with an enhanced flavor, it is possible to obtain chocolate with a reduced sweetness while making the most of the aromatic cacao feel, and by using cacao with an enhanced flavor that can improve the degree of concentration, It is possible to obtain chocolate that can improve the.
【００２１】[0021]
【実施例】以下の実施例により、本発明を更に具体的に
説明するが、本発明は以下の実施例にのみ限定されるも
のではない。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.
【００２２】実施例１（水酸化カルシウム処理カカオニ
ブの製造） カカオニブに１３０℃で１気圧の圧力下で２０分間、
１．５％水酸化カルシウムを加えて撹拌を行った。反応
終了後、乾燥、焙炒を行い、水酸化カルシウム処理カカ
オニブを製造した。 Example 1 (Calcium hydroxide treated cacao ni
Production of bu) cocoa nibs at 130 ° C. under a pressure of 1 atm for 20 minutes,
1.5% calcium hydroxide was added and the mixture was stirred. After completion of the reaction, drying and roasting were performed to produce calcium hydroxide-treated cocoa nibs.
【００２３】試験例１ 本発明のチョコレートは、従来のチョコレートと比較す
ると、好ましい香気が増強されている一方で、悪い香り
が抑えられているのが特徴である。実際に、実施例１の
アルカリ処理したカカオマスと、無処理のカカオマスと
を試料として、ガスクロ分析を行った結果を図１に示
す。カカオ本来の香気成分であるピラジン類が、２倍以
上に増えた一方で、不快臭として知られている揮発性の
有機酸類が、約４分の１迄抑えられていることが分っ
た。 Test Example 1 The chocolate of the present invention is characterized in that a favorable aroma is enhanced and a bad aroma is suppressed as compared with conventional chocolate. FIG. 1 shows the results of gas chromatographic analysis using the alkali-treated cocoa mass and the untreated cocoa mass of Example 1 as samples. It was found that the amount of pyrazines, which is the original fragrance component of cocoa, increased more than double, while the amount of volatile organic acids known as unpleasant odor was suppressed to about 1/4.
【００２４】実施例２（水酸化カルシウム処理カカオニ
ブを用いたチョコレートの製造） 実施例１の水酸化カルシウム処理カカオニブを摩砕した
カカオマス、および砂糖、全脂粉乳、ココアバターの一
部を十分ミキシングし、その後ロールミルで粉砕し、更
にココアバターと乳化剤、香料を添加し、コンチングを
行ってチョコレート生地を製造した。更に、その生地を
成型し、チョコレート製品とした。 Example 2 (Calcium hydroxide treated cacao ni
Production of chocolate using bubu ) cocoa mass obtained by grinding the cacao nib treated with calcium hydroxide of Example 1, sugar, whole milk powder, and a part of cocoa butter were thoroughly mixed, and then pulverized by a roll mill, and further cocoa butter An emulsifier and a fragrance were added and conching was performed to produce a chocolate dough. Further, the dough was molded into a chocolate product.
【００２５】比較例１ 通常のカカオマスを用いた以外は、本発明により製造し
た実施例２のチョコレートと同じ配合として、同様の方
法によりチョコレートを製造し、チョコレート製品を得
た。COMPARATIVE EXAMPLE 1 A chocolate product was obtained by the same method as that for the chocolate of Example 2 produced according to the present invention except that ordinary cocoa mass was used, and chocolate was produced by the same method.
【００２６】試験例２ 本発明による実施例１のチョコレートと、通常のカカオ
マスを用いた比較例１のチョコレートとを試料とし、チ
ョコレートの嗜好調査をパネラー（女子高校生２００
名）に対して行った。結果を図２に示す。 Test Example 2 The chocolate of Example 1 according to the present invention and the chocolate of Comparative Example 1 using ordinary cacao mass were used as samples, and a chocolate preference survey was conducted by a panelist (200 high school girls).
First name). The results are shown in Figure 2.
【００２７】図２から分るように、本発明によるチョコ
レートは、おいしさ、香りのいずれにおいても高く支持
された。更に、甘さも控え目であることが分った。As can be seen from FIG. 2, the chocolate according to the present invention was highly supported in both the taste and the aroma. Furthermore, the sweetness was found to be modest.
【００２８】試験例３ 本発明による実施例１のチョコレートと、通常のカカオ
マスを用いた比較例１のチョコレートとを試料とし、チ
ョコレートの香りによる集中度の向上試験をパネラー
（大学生２０人）に対して行った。 Test Example 3 Using the chocolate of Example 1 according to the present invention and the chocolate of Comparative Example 1 using ordinary cacao mass as a sample, a test for improving the degree of concentration due to the scent of chocolate was given to panelists (20 university students). I went.
【００２９】集中度は、勉強する時や各作業をする時
に、その能率を向上させるための重要な精神作用の一つ
である。集中の度合、いわゆる集中度は、その時の脳波
（α波）を測定することにより解析できる。脳波は、図
３に示すように、頭部に取り付けた電極によって、脳活
動時に発生する微弱な電気を測定することにより計測す
る。そして、集中度の測定に際しては、前頭葉部分（図
３中に示す１の部分）と後頭葉部分（図３中に示す９の
部分）から測定される脳波（α波）の波形の相互相関関
数を計算し、最初のピークまでの時間をτｍとして求め
る（図４参照）。なお、図４において、集中度が向上す
ると、このτｍは小さくなる。The degree of concentration is one of the important psychological actions for improving the efficiency of studying or performing each work. The degree of concentration, that is, the degree of concentration can be analyzed by measuring the electroencephalogram (α wave) at that time. As shown in FIG. 3, the electroencephalogram is measured by measuring the weak electricity generated during brain activity by means of electrodes attached to the head. Then, in measuring the degree of concentration, the cross-correlation function of the waveform of the electroencephalogram (α wave) measured from the frontal lobe portion (portion 1 shown in FIG. 3) and the occipital lobe portion (portion 9 shown in FIG. 3) Is calculated and the time to the first peak is determined as τm (see FIG. 4). In FIG. 4, when the degree of concentration is improved, this τm becomes smaller.
【００３０】実施例１と比較例１のチョコレートの香り
をそれぞれ嗅いだ後、パネラーの脳波を測定し、その結
果を図５に示す。図５からも明らかなように、本発明に
よる実施例１のチョコレートの香りを嗅いだ時の４０．
０τｍに対して、比較例１のチョコレートの香りを嗅い
だ時は、４４．３τｍと値が大きく、実施例１のチョコ
レートの香りを嗅いだ時の方が集中度が向上しているこ
とが分かる。なお、図５中の右に示す２つのグラフは、
いずれのチョコレートの香りをも嗅いでいないパネラー
の脳波を測定したもので、非集中時の指標として安静閉
眼時の脳波を、集中している時の指標として暗算時の脳
波をそれぞれ測定してτｍの値を求めたものである。か
かる数値との比較によれば、実施例１のチョコレートの
香気による集中度の向上は、暗算時の３９．５τｍと極
めて近い数値であることが分かる。After sniffing the chocolate scents of Example 1 and Comparative Example 1, the brain waves of the panelists were measured, and the results are shown in FIG. As is clear from FIG. 5, when the scent of chocolate of Example 1 according to the present invention was sniffed, 40.
Compared to 0τm, when the smell of the chocolate of Comparative Example 1 was sniffed, the value was as large as 44.3τm, and it was found that the concentration was improved when the smell of the chocolate of Example 1 was sniffed. . Note that the two graphs shown on the right in FIG.
We measured the EEG of a panelist who did not smell any chocolate scent, and measured the EEG at rest with eyes closed as an index for non-concentration, and the EEG at mental arithmetic as an index for concentrated τm. Is the value of. Comparing with such a numerical value, it can be seen that the improvement of the concentration degree due to the aroma of the chocolate of Example 1 is a numerical value very close to 39.5 τm at the time of mental calculation.
【００３１】試験例４ 本発明による実施例１のチョコレートと、比較例１のチ
ョコレートを試料とし、パネラー（女子大学生１５５
名）に対して英単語の校正テストを行った。表１にテス
トの例題の一部を示す。表１に示すように、校正試験は
左に正解の英単語を、右にこれと一字違いの英単語をそ
れぞれ表示し、右に表示された単語の間違いを校正させ
ることにより行った。 Test Example 4 Using the chocolate of Example 1 according to the present invention and the chocolate of Comparative Example 1 as samples, panelists (female college students 155
Proofreading test of English words was performed for (name). Table 1 shows some of the test examples. As shown in Table 1, the proofreading test was performed by displaying the correct English words on the left and the English words with a letter difference from the right, and calibrating the mistakes of the words displayed on the right.
【００３２】実施例１のチョコレートと、比較例１のチ
ョコレートとをそれぞれ試食し、試食後から校正を開始
して１分毎に回答数を記録した。結果を図６に示す。図
６中の縦軸は、チョコレートを試食した後に行った校正
テストの回答数から、チョコレートを試食せずに行った
校正テストの回答数を、差し引いた数を表す。また、横
軸は回答時間である。比較例１のチョコレートを試食し
た場合に比べて、本発明による実施例１のチョコレート
を試食した場合は、回答数が試食１分後から徐々に増加
し初め、７分後の回答数の増加は、比較例１のチョコレ
ートを試食した場合の約６倍にも達するという、驚異的
な作業能率の向上が確認された。The chocolate of Example 1 and the chocolate of Comparative Example 1 were sampled, and calibration was started after the sample was sampled, and the number of responses was recorded every minute. Results are shown in FIG. The vertical axis in FIG. 6 represents the number obtained by subtracting the number of responses of the calibration test performed without tasting chocolate from the number of responses of the calibration test performed after tasting chocolate. The horizontal axis is the response time. When the chocolate of Example 1 according to the present invention was tasted, the number of answers gradually increased from 1 minute after the tasting, compared with the case where the chocolate of Comparative Example 1 was tasted. It was confirmed that the work efficiency was astonishingly high, reaching about 6 times that when the chocolate of Comparative Example 1 was tasted.
【００３３】実施例３（水酸化カルシウム処理カカオニ
ブの製造） カカオニブに、１３０℃で１気圧の圧力下で２０分間、
１．０％水酸化カルシウムを加えて撹拌を行った。反応
終了後、乾燥、焙炒を行い、水酸化カルシウム処理カカ
オニブを製造した。 Example 3 (Calcium hydroxide treated cacao ni
Production of bubu ), to cocoa nibs, at 130 ° C. under a pressure of 1 atmosphere for 20 minutes,
1.0% calcium hydroxide was added and the mixture was stirred. After completion of the reaction, drying and roasting were performed to produce calcium hydroxide-treated cocoa nibs.
【００３４】実施例４（水酸化カルシウム処理カカオニ
ブを用いたチョコレートの製造） 実施例３の水酸化カルシウム処理カカオニブを摩砕した
カカオマス、および砂糖、全脂粉乳、ココアバターの一
部を十分ミキシングし、その後ロールミルで粉砕し、更
にココアバターと乳化剤、香料を添加し、コンチングを
行ってチョコレート生地を製造した。更に、その生地を
成型し、チョコレート製品とした。 Example 4 (Calcium hydroxide treated cacao ni)
(Production of chocolate using broth) Cocoa mass obtained by grinding the cacao nibs treated with calcium hydroxide of Example 3, sugar, whole milk powder, and a part of cocoa butter were thoroughly mixed, and then pulverized by a roll mill, and further cocoa butter was added. An emulsifier and a fragrance were added and conching was performed to produce a chocolate dough. Further, the dough was molded into a chocolate product.
【００３５】実施例５（炭酸カリウム処理カカオニブの
製造） カカオニブに、１３０℃で１気圧の圧力下で２０分間、
１．０％炭酸カリウムを加えて撹拌を行った。反応終了
後、乾燥、焙炒を行い、炭酸カリウム処理カカオニブを
製造した。 Example 5 (of potassium carbonate treated cocoa nibs
Production) on cocoa nibs at 130 ° C. under 1 atm pressure for 20 minutes,
1.0% Potassium carbonate was added and stirred. After the completion of the reaction, drying and roasting were performed to produce potassium carbonate-treated cocoa nibs.
【００３６】実施例６（炭酸カリウム処理カカオニブを
用いたチョコレートの製造） 実施例５の炭酸カリウム処理カカオニブを摩砕したカカ
オマス、および砂糖、全脂粉乳、ココアバターの一部を
十分ミキシングし、その後ロールミルで粉砕し、更にコ
コアバターと乳化剤、香料を添加し、コンチングを行っ
てチョコレート生地を製造した。更に、その生地を成型
し、チョコレート製品とした。 Example 6 (potassium carbonate treated cocoa nibs
Production of chocolate used) Cocoa mass obtained by grinding the potassium carbonate-treated cocoa nibs of Example 5, sugar, whole milk powder, and a part of cocoa butter were thoroughly mixed, and then pulverized by a roll mill, and further cocoa butter, an emulsifier, and a fragrance. Was added and conching was performed to produce a chocolate dough. Further, the dough was molded into a chocolate product.
【００３７】試験例５ 水酸化カルシウム処理により製造した実施例４のチョコ
レートと、炭酸カリウム処理により製造した実施例６の
チョコレートとを試料とし、パネラー（女子高校生１０
０名）を対象にチョコレートの嗜好調査を行った。結果
を図７に示す。 Test Example 5 The chocolate of Example 4 produced by treatment with calcium hydroxide and the chocolate of Example 6 produced by treatment with potassium carbonate were used as samples, and panelists (high school girls 10
A chocolate preference survey was conducted for 0 people. The results are shown in Fig. 7.
【００３８】図７から分かるように、本発明によるアル
カリ処理に用いるアルカリとしては、炭酸カリウムより
水酸化カルシウムの方が優れていた。As can be seen from FIG. 7, calcium hydroxide was superior to potassium carbonate as the alkali used in the alkali treatment according to the present invention.
【００３９】試験例６ 水酸化カルシウム処理により製造した実施例４のチョコ
レートと、炭酸カリウム処理により製造した実施例６の
チョコレートとを試料とし、チョコレートの香りによる
集中度向上の測定を、パネラー（大学生２０人）を対象
に試験例４と同様の方法で行った。 Test Example 6 The chocolate of Example 4 produced by calcium hydroxide treatment and the chocolate of Example 6 produced by potassium carbonate treatment were used as samples to measure the improvement in concentration due to the scent of chocolate. The same method as in Test Example 4 was performed on 20 people).
【００４０】実施例４と実施例６のチョコレートの香り
をそれぞれ嗅いだ後、パネラーの脳波を測定した。その
結果を図８に示す。図８からも明らかなように、本発明
による実施例４のチョコレートの香りを嗅いだ時の方
が、３９．５τｍと実施例６のチョコレートの香りを嗅
いだ時の４３．９τｍよりも、はるかに値が小さく、集
中度が向上していることが分かる。なお、図８中の右に
示す２つのグラフは、いずれのチョコレートの香りをも
嗅いでいないパネラーの脳波を測定し、τｍの値を求め
たもので、非集中時の指標として安静閉眼時の脳波を、
集中している時の指標として暗算時の脳波をそれぞれ測
定したものである。かかる数値との比較によれば、実施
例４のチョコレートの香気による集中度の向上は、暗算
時の数値である３９．５τｍと同数値であることが分か
る。After sniffing the aromas of the chocolates of Examples 4 and 6, the brain waves of the panelists were measured. The result is shown in FIG. As is clear from FIG. 8, when the scent of chocolate of Example 4 according to the present invention was sniffed, it was far more than 39.5 τm and 43.9 τm when the smell of chocolate of Example 6 was sniffed. It can be seen that the value is small and the degree of concentration is improved. In addition, the two graphs shown on the right in FIG. 8 are obtained by measuring the brain waves of a panelist who does not smell any chocolate scent and calculating the value of τm. EEG,
These are the brain waves measured during mental arithmetic as an index when the user is concentrated. Comparison with such a numerical value shows that the improvement in the degree of concentration due to the aroma of the chocolate of Example 4 is the same as the numerical value at the time of mental calculation, 39.5τm.
【００４１】試験例７ 水酸化カルシウム処理により製造した実施例４のチョコ
レートと、炭酸カリウム処理により製造した実施例６の
チョコレートとを試料とし、パネラー（女子大生１５０
名）に対して英単語の校正テストを試験例４と同様の方
法で行った。結果を図９に示す。 Test Example 7 The chocolate of Example 4 produced by treatment with calcium hydroxide and the chocolate of Example 6 produced by treatment with potassium carbonate were used as samples, and panelists (150 female college students)
Name) was subjected to a proofreading test of English words in the same manner as in Test Example 4. The results are shown in Fig. 9.
【００４２】図９から分るように、実施例６のチョコレ
ートに比べて、本発明による実施例４のチョコレートの
香りを嗅いだ場合の方が、回答数が有意に増加し、７分
後には実施例６のチョコレートを試食した場合の回答数
の５倍強という、画期的な作業能率の向上が確認され
た。As can be seen from FIG. 9, compared with the chocolate of Example 6, the number of responses significantly increased when the smell of chocolate of Example 4 according to the present invention was sniffed, and after 7 minutes. A breakthrough improvement in work efficiency was confirmed, which was more than five times the number of responses when the chocolate of Example 6 was tasted.
【００４３】実施例７（炭酸ナトリウム処理カカオニブ
の製造） カカオニブに、１１５℃で１気圧の圧力下で２０分間、
１．０％炭酸ナトリウムを加えて、撹拌を行った。反応
終了後、乾燥、焙炒を行い、炭酸ナトリウム処理カカオ
ニブを製造した。 Example 7 (Sodium carbonate treated cocoa nibs
Production of cocoa nibs at 115 ° C. under a pressure of 1 atm for 20 minutes,
1.0% Sodium carbonate was added and the mixture was stirred. After completion of the reaction, drying and roasting were performed to produce sodium carbonate-treated cocoa nibs.
【００４４】実施例８（炭酸ナトリウム処理カカオニブ
を用いたチョコレートの製造） 実施例７の炭酸ナトリウム処理カカオニブを摩砕したカ
カオマス、および砂糖、全脂粉乳、ココアバターの一部
を十分ミキシングし、その後ロールミルで粉砕し、更に
ココアバターと乳化剤、香料を添加し、コンチングを行
ってチョコレート生地を製造した。更に、その生地を成
型し、チョコレート製品とした。 Example 8 (Sodium carbonate treated cocoa nibs
Production of chocolate using the above) Cocoa mass obtained by grinding the sodium carbonate-treated cocoa nibs of Example 7, sugar, whole milk powder, and a part of cocoa butter were thoroughly mixed, and then pulverized by a roll mill, and further cocoa butter and an emulsifier, A chocolate material was manufactured by adding a flavor and conching. Further, the dough was molded into a chocolate product.
【００４５】試験例８ 水酸化カルシウム処理により製造した実施例４のチョコ
レートと、炭酸ナトリウム処理により製造した実施例８
のチョコレートとを試料とし、パネラー（女子高校生１
００名）を対象にチョコレートの嗜好調査を行った。結
果を図１０に示す。 Test Example 8 Chocolate of Example 4 produced by treatment with calcium hydroxide and Example 8 produced by treatment with sodium carbonate.
Panelists (high school girls 1
A chocolate preference survey was conducted on (00 people). The results are shown in Fig. 10.
【００４６】図１０から分るように、本発明によるアル
カリ処理に用いるアルカリとしては、炭酸ナトリウムよ
り水酸化カルシウムの方が優れていた。As can be seen from FIG. 10, calcium hydroxide was superior to sodium carbonate as the alkali used in the alkali treatment according to the present invention.
【００４７】試験例９ 水酸化カルシウム処理により製造した実施例４のチョコ
レートと、炭酸ナトリウム処理により製造した実施例８
のチョコレートとを試料とし、チョコレートの香りによ
る集中度測定を試験例４と同様の方法でパネラー（大学
生２０人）に対して行った。 Test Example 9 Chocolate of Example 4 produced by treatment with calcium hydroxide and Example 8 produced by treatment with sodium carbonate
The chocolate was used as a sample, and the concentration of the chocolate was measured for the panelists (20 university students) in the same manner as in Test Example 4.
【００４８】実施例４と実施例８のチョコレートの香り
をそれぞれ嗅いだ後、パネラーの脳波を測定した。その
結果を図１１に示す。図１１からも明らかなように、本
発明による実施例４のチョコレートの香りを嗅いだ時の
方が、実施例８のチョコレートの香りを嗅いだ時より
も、τｍの値が小さく、集中度が向上していることが分
かる。なお、図１１中の右に示す２つのグラフは、いず
れのチョコレートの香りをも嗅いでいないパネラーの脳
波を測定し、τｍの値を求めたもので、非集中時の指標
として安静閉眼時の脳波を、集中している時の指標とし
て暗算時の脳波をそれぞれ測定したものである。かかる
数値との比較によれば、実施例４のチョコレートの香気
による集中度の向上は、３９．５τｍであり、暗算時と
同数値あることが分かる。After sniffing the chocolate scents of Example 4 and Example 8, the brain waves of the panelists were measured. The result is shown in FIG. As is clear from FIG. 11, when the smell of chocolate of Example 4 according to the present invention was sniffed, the value of τm was smaller and the concentration was higher than when the smell of chocolate of Example 8 was sniffed. You can see that it is improving. In addition, the two graphs shown on the right in FIG. 11 are obtained by measuring the brain waves of a panelist who does not smell any chocolate scent and determining the value of τm. The electroencephalogram was measured by mental calculation as an index when the brain was concentrated. Comparing with such a numerical value, it can be seen that the improvement in the degree of concentration due to the aroma of the chocolate of Example 4 is 39.5 τm, which is the same value as in the mental calculation.
【００４９】試験例１０ 本発明による実施例４のチョコレートと、実施例８のチ
ョコレートを試料とし、パネラー（女子大生１５０名）
に対して英単語の校正テストを試験例４と同様の方法で
行った。結果を図１２に示す。実施例８に比べて、本発
明による実施例４の回答数が有意に増加し、作業能率の
向上が確認された。 Test Example 10 Using the chocolate of Example 4 according to the present invention and the chocolate of Example 8 as samples, panelists (150 female college students)
On the other hand, a proofreading test for English words was performed in the same manner as in Test Example 4. Results are shown in FIG. Compared to Example 8, the number of responses in Example 4 according to the present invention was significantly increased, and it was confirmed that the work efficiency was improved.
【００５０】[0050]
【表１】 [Table 1]
【図１】カカオマスのガスクロ分析結果を示すグラフで
ある。FIG. 1 is a graph showing the results of gas chromatography analysis of cocoa mass.
【図２】チョコレートの嗜好調査結果を示す説明図であ
る。FIG. 2 is an explanatory diagram showing results of a chocolate preference survey.
【図３】脳波の測定に際し頭部につける電極の配置を示
す説明図である。FIG. 3 is an explanatory diagram showing an arrangement of electrodes attached to the head when measuring an electroencephalogram.
【図４】脳波の波形相互相関関数を示す特性線図であ
る。FIG. 4 is a characteristic diagram showing a waveform cross-correlation function of an electroencephalogram.
【図５】脳波測定による集中度の向上を示すグラフであ
る。FIG. 5 is a graph showing an improvement in concentration by measuring an electroencephalogram.
【図６】英単語校正テストの結果を示す特性線図であ
る。FIG. 6 is a characteristic diagram showing a result of an English word proofreading test.
【図７】チョコレートの嗜好調査結果を示す説明図であ
る。FIG. 7 is an explanatory diagram showing the results of a chocolate preference survey.
【図８】脳波測定による集中度の向上を示すグラフであ
る。FIG. 8 is a graph showing an improvement in concentration by measuring an electroencephalogram.
【図９】英単語校正テストの結果を示す特性線図であ
る。FIG. 9 is a characteristic diagram showing a result of an English word proofreading test.
【図１０】チョコレートの嗜好調査結果を示す説明図で
ある。FIG. 10 is an explanatory diagram showing results of a chocolate preference survey.
【図１１】脳波測定による集中度の向上を示すグラフで
ある。FIG. 11 is a graph showing an improvement in concentration by measuring an electroencephalogram.
【図１２】英単語校正テストの結果を示す特性線図であ
る。FIG. 12 is a characteristic diagram showing a result of an English word proofreading test.
Claims (6)
カカオニブをアルカリ処理してなるチョコレートに用い
る集中度を向上させ得るカカオニブの香味の改良並びに
増強方法。1. A method for improving and enhancing the flavor of cocoa nibs, which can improve the concentration of cocoa nibs of raw cocoa beans or semi-roasted cocoa beans to be treated with an alkali.
使用されるアルカリを、水酸化カルシウムとする請求項
１記載の方法。2. The method according to claim 1, wherein the alkali used in the alkali treatment of cocoa nibs is calcium hydroxide.
らシェルおよびジャームを除去してカカオニブとし、こ
れにアルカリを添加し、撹拌、反応させてアルカリ処理
し、更に乾燥、焙炒したカカオニブを調製し、このアル
カリ処理したカカオニブを粉砕、摩砕してカカオマスと
し、これを原料として常法によりチョコレートを製造す
ることを特徴とする集中度を向上させ得る香味を改良並
びに増強させたカカオニブを用いるチョコレートの製造
方法。3. Cocoa nibs obtained by removing shells and germs from raw cocoa beans or semi-roasted cocoa beans to obtain cocoa nibs, and adding alkali to the cocoa nibs, stirring and reacting them to carry out alkali treatment, and further drying and roasting cocoa nibs. Prepared and crushed and milled the alkali-treated cocoa nibs to produce cocoa mass, which is used as a raw material to produce chocolate by a conventional method. A cocoa nib having improved and enhanced flavor which can improve concentration is used. Manufacturing method of chocolate.
酸化カルシウムとする請求項３記載のチョコレートの製
造方法。4. The method for producing chocolate according to claim 3, wherein the alkali added to the cocoa nibs is calcium hydroxide.
らシェルおよびジャームを除去して得られるカカオニブ
にアルカリを添加し、撹拌、反応させてアルカリ処理
し、更に乾燥、焙炒した集中度を向上させ得る香味を改
良並びに増強させたカカオニブを粉砕、摩砕したカカオ
マスと、カカオマス以外の通常のチョコレート原料とか
らなることを特徴とする集中度を向上させ得る香味を改
良並びに増強させたカカオニブを用いたチョコレート。5. An alkali is added to cocoa nibs obtained by removing shells and germs from raw cocoa beans or semi-roasted cocoa beans, and the mixture is stirred, reacted and alkali-treated, and then dried and roasted to achieve a concentration degree. A cocoa nib with improved and enhanced flavor, which is characterized by comprising a cocoa mass obtained by crushing and grinding a cocoa nib with improved and enhanced flavor which can be improved, and a normal chocolate raw material other than cocoa mass. The chocolate used.
酸化カルシウムとする請求項５記載のチョコレート。6. The chocolate according to claim 5, wherein the alkali added to the cocoa nibs is calcium hydroxide.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5173028A JPH0686637A (en) | 1992-07-21 | 1993-07-13 | Method for improving and promoting flavor of cacao nib capable of improving concentration, chocolate produced from cacao nib having improved and promoted flavor and capable of improving concentration and its production |
| KR1019940000727A KR950002601A (en) | 1993-07-13 | 1994-01-17 | Method for improving and enhancing the flavor of the cacao nib can improve the concentration, Chocolate using the cocoa nib improved and enhanced flavor to improve the concentration and its manufacturing method. |
| US08/220,224 US5635183A (en) | 1993-07-13 | 1994-03-30 | Chocolate with improved and enriched aroma, and a process of its production |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19362092 | 1992-07-21 | ||
| JP4-193620 | 1992-07-21 | ||
| JP5173028A JPH0686637A (en) | 1992-07-21 | 1993-07-13 | Method for improving and promoting flavor of cacao nib capable of improving concentration, chocolate produced from cacao nib having improved and promoted flavor and capable of improving concentration and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0686637A true JPH0686637A (en) | 1994-03-29 |
Family
ID=26495160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5173028A Pending JPH0686637A (en) | 1992-07-21 | 1993-07-13 | Method for improving and promoting flavor of cacao nib capable of improving concentration, chocolate produced from cacao nib having improved and promoted flavor and capable of improving concentration and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0686637A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005008606A (en) * | 2003-06-23 | 2005-01-13 | Morinaga & Co Ltd | Cerebral age retarder |
| JP2009278938A (en) * | 2008-05-23 | 2009-12-03 | Meiji Seika Kaisha Ltd | Method for improving aroma of cocoa powder |
| JP2012510274A (en) * | 2008-11-28 | 2012-05-10 | アーチャー ダニエルズ ミッドランド カンパニー | How to improve the quality of cocoa products obtained from beans by washing them |
| WO2013154286A1 (en) * | 2012-04-10 | 2013-10-17 | An Young-Il | Method for processing cacao composition using alkaline electrolytic water |
| US8715766B2 (en) | 2009-04-17 | 2014-05-06 | Kraft Foods R&D, Inc. | Process for producing high flavour cocoa |
| WO2017208741A1 (en) * | 2016-06-02 | 2017-12-07 | 不二製油グループ本社株式会社 | Chocolate-like food containing highly unsaturated fatty acid |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6156975A (en) * | 1984-08-28 | 1986-03-22 | Nissin Electric Co Ltd | Harmonic analyzer |
| JPS61195647A (en) * | 1985-02-27 | 1986-08-29 | Kanebo Shokuhin Kk | Production of bitter chocolate |
-
1993
- 1993-07-13 JP JP5173028A patent/JPH0686637A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6156975A (en) * | 1984-08-28 | 1986-03-22 | Nissin Electric Co Ltd | Harmonic analyzer |
| JPS61195647A (en) * | 1985-02-27 | 1986-08-29 | Kanebo Shokuhin Kk | Production of bitter chocolate |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005008606A (en) * | 2003-06-23 | 2005-01-13 | Morinaga & Co Ltd | Cerebral age retarder |
| JP2009278938A (en) * | 2008-05-23 | 2009-12-03 | Meiji Seika Kaisha Ltd | Method for improving aroma of cocoa powder |
| JP2012510274A (en) * | 2008-11-28 | 2012-05-10 | アーチャー ダニエルズ ミッドランド カンパニー | How to improve the quality of cocoa products obtained from beans by washing them |
| US8715766B2 (en) | 2009-04-17 | 2014-05-06 | Kraft Foods R&D, Inc. | Process for producing high flavour cocoa |
| WO2013154286A1 (en) * | 2012-04-10 | 2013-10-17 | An Young-Il | Method for processing cacao composition using alkaline electrolytic water |
| CN104185423A (en) * | 2012-04-10 | 2014-12-03 | 安英一 | Method for processing cacao composition using alkaline electrolytic water |
| GB2515212A (en) * | 2012-04-10 | 2014-12-17 | Young-Il An | Method for processing cacao composition using alkaline electrolytic water |
| WO2017208741A1 (en) * | 2016-06-02 | 2017-12-07 | 不二製油グループ本社株式会社 | Chocolate-like food containing highly unsaturated fatty acid |
| KR20190013746A (en) * | 2016-06-02 | 2019-02-11 | 후지세유 그룹 혼샤 가부시키가이샤 | Chocolate-like foods containing polyunsaturated fatty acids |
| JPWO2017208741A1 (en) * | 2016-06-02 | 2019-03-28 | 不二製油株式会社 | Chocolate-like food containing highly unsaturated fatty acids |
| US11051530B2 (en) | 2016-06-02 | 2021-07-06 | Fuji Oil Holdings Inc. | Chocolate-like food containing highly unsaturated fatty acid |
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