JPH10179078A - Extraction of cacao water-soluble flavor component - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processing for producing a good-quality cacao flavor component at a high ratio in liquefied carbon dioxide extraction in order to acquire the cacao flavor component having good quality. SOLUTION: At the time of extracting the water-soluble flavor component from cacao as a raw material, an aq. ethyl alcohol soln. or water is added at a ratio of 1 to 5 pts.wt. to 10 pts.wt. cacao raw material and, thereafter, the component described above is extracted by using the liquefied carbon dioxide. The extract is then frozen and the water phase contg. the component described above is separated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for extracting a flavor component from a cocoa raw material, and the extract component is used for enhancing the flavor of foods, especially chocolate products and the like.

[0002]

2. Description of the Related Art Chocolate flavor is imparted to foods and drinks by adding cacao products such as cacao mass and cocoa. When a stronger flavor is required, flavor components are extracted from various cacao raw materials. It has been done by adding a substance. However, these flavor component extracts have various components depending on extraction conditions, and satisfactory flavor components have not yet been obtained.

There are many methods for extracting flavor components from cocoa raw materials, but the most noticeable method is extraction with carbonic acid. In this extraction, the flavor components could be obtained in a state close to a natural product without being exposed to heat. However, in this method, components other than flavor components such as cocoa butter were simultaneously extracted, and it was not possible to obtain only pure flavor components.

As a method for solving this problem, there is disclosed a method in which ethyl alcohol or a 30% or more aqueous solution of ethyl alcohol is added at a fixed ratio and is extracted using carbon dioxide in a supercritical state (Japanese Unexamined Patent Publication No. Hei 1 (1994)). -112965). However, the oil component was also extracted by this method, and it was not possible to obtain only the desired cocoa flavor component.

[0005]

DISCLOSURE OF THE INVENTION The present inventors further aim at obtaining a good quality cocoa flavor component and provide a method for producing a high quality cocoa flavor component in a liquefied carbon dioxide gas extraction at a high ratio. Another object of the present invention is to obtain a chocolate product in which only the cacao flavor is increased without causing astringency and sourness by using the flavor component.

[0006]

SUMMARY OF THE INVENTION The present invention is to obtain a water-soluble flavor component as a flavor component by using an ethyl alcohol aqueous solution or water when extracting a flavor component from cocoa raw material with liquefied carbon dioxide gas. . That is, when extracting the water-soluble flavor component according to the present invention, an ethyl alcohol aqueous solution or water is added at a ratio of 1 to 5 parts by weight to 10 parts by weight of the cocoa raw material, and then the raw material is extracted using liquefied carbon dioxide gas. Then, the extract is frozen to separate an aqueous phase containing the components.

[0007] The flavor component obtained by the present invention is a water-soluble component, does not contain the oil component extracted by the conventional method, and contains a high proportion of high-quality cocoa flavor component. Therefore, by using the flavor component, it is possible to obtain a product such as chocolate in which only the cacao flavor is increased without causing astringency and sourness.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The cocoa raw material used in the present invention refers to cocoa beans or processed products thereof, for example, cocoa beans,
Cocoa nibs, cacao mass, cacao husk, cacao jam, cocoa cake, cocoa powder, etc. can be used,
Particularly, cocoa beans and cocoa nibs are preferred. These cocoa raw materials are dried, pulverized if necessary, and sieved. If it exceeds 5 mesh, it takes a long time for extraction, and if it contains a large amount of 30 mesh or less, it may be difficult to post-process the product.

An aqueous solution of ethyl alcohol or water is added at a ratio of 1 to 5 parts by weight, preferably 1 to 3 parts by weight, with respect to 10 parts by weight of the above cocoa raw material, and extraction with liquefied carbon dioxide is performed. The ethyl alcohol aqueous solution to be added is
The ethyl alcohol content is 95-> 0% by volume. 95
If it exceeds the volume percentage, it becomes difficult to separate the water-soluble components.

The extraction is performed by circulating liquefied carbon dioxide gas internally by a carbon dioxide gas extractor provided with a cooling section and a heating section. After extraction for several hours to several tens of hours, preferably for 8 to 18 hours, the extract is taken out of the extractor and frozen to separate the aqueous phase containing the desired flavor component. The cocoa water-soluble flavor component thus obtained can be used as an additive for foods, and can be contained particularly for enhancing the flavor of chocolate products and the like.

[0011]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. Example 1 Cocoa beans were pulverized and sieved, and the bean powder was sized (5
(Mesh pass) and S size (10 mesh pass). 100 g of 95% by volume ethyl alcohol was added to 500 g of the L-sized cocoa bean powder 6 mixed with the S-sized cocoa bean powder 1 at a ratio of 1 to 70 g at room temperature.
Left for hours. Thereafter, the mixture was charged into a 2.3 liter carbon dioxide gas extractor, and extraction with 2.7 kg of liquid carbon dioxide was performed for 17 hours. After extracting the extract with the emission of carbon dioxide from the outlet of the carbon dioxide extractor, 64 g of aqueous phase by freezing
(12.8% by weight based on the raw material), 13 g of the oil phase (2.6% by weight based on the raw material), and 525 g of residue were obtained.

Example 2 The procedure of Example 1 was repeated except that 100 g of 50% by volume ethyl alcohol was added. Aqueous phase 39.5g (7.9% by weight of raw material), oil phase 20.0g (2.6% by weight of raw material) and residue 54
2 g were obtained.

Example 3 The same operation as in Example 1 was performed, except that 60 g of water was added to 300 g of cocoa bean flour as in Example 1. Water phase 7.0g (based on raw material
2.3% by weight), 7.5g oil phase (2.5% by weight based on raw material) and residue
344 g were obtained.

Production Example Three kinds of chocolates were produced by a conventional method with the following formulation 1. [Formulation 1] Cocoa mass 19.7% Sugar 40.0% Whole milk powder 18.0% Cocoa butter 21.4% Lecithin 0.5% Flavor 0.1% Cocoa water-soluble flavor component 0.3% Total 100.0%

Production Example 1 The aqueous phase extract obtained in Example 2 was used as a water-soluble cocoa flavor component. Production Example 2: The aqueous phase extract obtained in Example 1 was used as a cocoa water-soluble flavor component. Production Example 3: The aqueous phase extract obtained in Example 3 was used as a cocoa water-soluble flavor component.

COMPARATIVE PREPARATION EXAMPLE 1 According to the following formulation 2, a chocolate prepared by the method of the present invention without adding a water-soluble cocoa flavor component was produced by a conventional method. [Formulation 2] Cocoa mass 20.0% Sugar 40.0% Whole milk powder 18.0% Cocoa butter 21.4% Lecithin 0.5% Flavor 0.1% Total 100.0%

Comparative Production Example 2 Chocolate containing a larger amount of cocoa mass than Comparative Production Example 1 was produced according to the following formulation 3 by a conventional method. [Formulation 3] Cocoa mass 24.0% Sugar 38.2% Whole milk powder 18.0% Cocoa butter 19.2% Lecithin 0.5% Flavor 0.1% Total 100.0% The chocolates of Production Example 1 and Comparative Production Examples 1 and 2 thus obtained are 23
The sensory test was conducted at room temperature of ° C. Table 1 shows the results.

[0018]

[Table 1]

The evaluation criteria for each sensory test are as follows. Cacao flavor ○: Cacao flavor is strong and preferable △: Cacao flavor is moderate ×: Cacao flavor is weak and unsatisfactory Milk feeling ○: Milk flavor is strong and preferable △: Milk flavor is moderate ×: Milk flavor is unsatisfactory Acidity ○: No acidity is felt △: A little acidity is felt ×: Acidity is strong and unpleasant astringency ○: No astringency is felt △: Astringency is felt ×: Astringency is strong and unfavorable chocolate of Production Example 1 Has a characteristic that a small amount of cocoa mass is added and the composition has a strong milk flavor, but does not feel sourness and astringency and a strong cacao flavor.

The chocolate of Production Example 1 is obtained by adding a water-soluble cocoa flavor component according to the method of the present invention to the composition of Comparative Production Example 1, and the chocolate of Comparative Production Example 2 is obtained by further adding cacao mass to the composition of Comparative Production Example 1. 4% more was added. By adding cacao mass to the chocolate of Comparative Production Example 2, the cacao flavor was strongly felt, but at the same time, the astringency and sourness were emphasized and the milky feeling was lost. On the other hand, the chocolate of Production Example 1 has the same cocoa flavor as Comparative Production Example 2 while maintaining the milky feeling of Comparative Production Example 1 by adding the cocoa water-soluble flavor component according to the method of the present invention, and has astringent and sour tastes. I could get without feeling.

In the chocolates of Production Examples 2 and 3, the same results as in Production Example 1 of Table 1 were obtained. Production Example 1
In the evaluations comparing the chocolates of Nos. 1 to 3, favorable results were obtained in the chocolate of Production Example 1 and the cocoa flavor was superior to the chocolates of Production Examples 2 and 3. Subsequently, sensory tests were performed on the chocolates of Production Example 1 and Comparative Production Examples 1 and 2 at room temperature of 23 ° C. for the novelty, taste, and purchase intention of the flavor. Table 2 shows the results.

[0022]

[Table 2]

It was confirmed that the chocolate of Production Example 1 had novelty and high palatability as compared with the conventional chocolate, and had a strong intention to purchase. In the above-described example, the production example of chocolate has been described, but the water-soluble cacao flavor component of the present invention can be used for foods other than chocolate.

[0024]

According to the present invention, a high-quality cocoa flavor component can be produced in a high ratio by the method of the present invention, and the cocoa water-soluble flavor component thus obtained cannot be conventionally produced by incorporating it into chocolate products and other confectionery and other foods. To the extent possible, it was possible to increase only the cacao flavor without increasing the astringency or acidity.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Takeo Oki 5-3-1 Chiyoda, Sakado-shi, Saitama Meiji Seika Co., Ltd. Food Research Institute Co., Ltd. (72) Inventor Shonaka 5-3-1 Chiyoda, Sakado-shi, Saitama Meiji Seika Co., Ltd.

Claims (5)

[Claims] When extracting a water-soluble flavor component from a cocoa raw material, an ethyl alcohol aqueous solution or water is added to the cocoa raw material, the mixture is extracted with liquefied carbon dioxide gas, and then the extract is frozen to form an aqueous phase. A method for extracting a water-soluble cacao flavor component, which comprises separating. 2. The method for extracting a water-soluble cacao flavor component according to claim 1, wherein an aqueous solution of ethyl alcohol or water is added at a ratio of 1 to 5 parts by weight to 10 parts by weight of the cocoa raw material. 3. The method for extracting a water-soluble cacao flavor component according to claim 1, wherein the ethyl alcohol content in the ethyl alcohol aqueous solution is 95 to> 0% by volume. 4. A cocoa water-soluble flavor component obtained by the method according to claim 1. 5. A chocolate product containing the cacao water-soluble flavor component according to claim 4.