JPS602022B2 - Method for producing flavor-enhanced cocoa - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing flavor-enhanced cocoa, more specifically, in an alkali treatment step for producing cocoa, the present invention provides a method for producing flavor-enhanced cocoa, and more specifically, in the alkali treatment step for cocoa production, ．．
In addition to the alkali and water normally used in alkaline treatment, the protein component and/or its beptone is added to cacao nibs containing up to about 5% carbon dioxide at the beginning of the alkaline treatment, in which the nib component and the alkali react by heating. , during the treatment or after the completion of the treatment, add and mix, keep the whole alkaline and dry, and perform the flame treatment to obtain alkali-treated Akebono cacao nibs,
The present invention relates to a method for producing flavor-enhanced cocoa, which comprises grinding, extracting oil, and pulverizing the cocoa to obtain cocoa using conventional methods.

Conventionally, almost all cocoa for drinking has been produced by heating cocoa beans, cocoa nibs, cocoa mass, and cocoa cake in the presence of alkaline ingredients and water to improve the color and flavor. It is manufactured by performing alkalization, which involves heating and reacting with an alkali component.

Cocoa produced from these treated with alkali does not have increased solubility, but has been found to have improved dispersibility and suspension in water. The chemical reactions that occur during the alkali treatment have not been accurately elucidated at present. However, the free fatty acids are neutralized by the added alkali, but not to the extent that they are saponified, the polyphenolic substances undergo chemical modification indicated by a change in hue, and the physical expansion of cocoa particles and some of the protein components. It is known that the decomposition of As a result of various studies on methods for further improving the flavor in such alkaline treatment, the present inventors have found that in the nib alkaline treatment method, alkaline water-containing nibs with a water content of about 1.5% are treated with alkali. When a protein component and/or its betatone is added and mixed at the start of, during or after the treatment, and then dried and melted, the nib is subjected to a normal alkali treatment and then dried and melted. We discovered that the alkali-treated cacao nibs were milled, extracted with oil, and crushed to produce cocoa in a conventional manner, and the overall flavor was significantly improved and enhanced. After repeated studies, we have completed the present invention. Therefore, in the alkali treatment step for cocoa production, the present invention provides at least one kind of alkali or its salt and water, which are used in ordinary alkali treatment, to slightly to slightly melted cocoa nips, and at least one kind of protein. The ingredients and/or their beptone are added and mixed at the beginning, during or after the alkaline treatment, and then the whole is kept alkaline and dried and melted. The obtained konmiyo nibs are ground and oil-extracted by a conventional method. The present invention provides a method for producing flavor-enhanced cocoa, which is characterized in that the cocoa is obtained by pulverization.

Of course, when carrying out alkali treatment, it is possible to treat green beans with alkali, that is, apply an alkaline solution to raw cocoa beans with shells (with the outer skin still attached) or cocoa beans with extremely low heat, but raw cocoa beans In the case of shells of various thicknesses, the permeation of the alkaline solution into the beans is not uniform, and even if the beans are exposed to extremely low heat, the heating reaction is carried out uniformly and effectively to the center of the beans. In either case, the resulting cocoa is generally pale in color and lacking in aroma.

In addition, in the state of cacao mass obtained by grinding the above-mentioned nibs with a grinder, etc., the viscosity increases extremely and eventually agglomerates, making it difficult to add enough water for alkaline treatment, and also causing a soapy smell and reducing flavor. Good ones have defects that are difficult to obtain. Furthermore, when low-fat cocoa cake extracted from nibs that have been well coated with winnower is subjected to alkali treatment using a hydraulic press or an extractor, it is difficult to dry after treatment, and it is difficult to finely grind the cake.Furthermore, although the color is good, the flavor is usually low. becomes inferior.

Therefore, it is most suitable to perform the alkali treatment on the nib, and the reason why the nib alkali treatment method is adopted in the present invention is for the above reason.

Sodium carbonate and potassium carbonate are usually used most intensively in the alkaline process for cocoa production, with ammonium carbonate, sodium bicarbonate, sodium hydroxide, potassium hydroxide, ammonium hydroxide, magnesium carbonate, oxidized Alkali or salts thereof such as magnesium may also be used. In the present invention, the alkali treatment itself can be carried out using a conventional alkali in exactly the same manner as in the conventional method. In addition, in the present invention, after the alkaline treatment is completed, an alkaline component other than that used in the alkaline treatment is additionally added to maintain the pH at an alkaline level during the drying process in the coexistence of protein components and/or beptone. However, in that case, at least the additional alkali component should be ammonium carbonate, ammonium hydroxide, sodium bicarbonate, etc., which are easily decomposed and dissipated during cooking, among the alkalis mentioned above or their salts. It is preferable to use a non-decomposable, non-dissipative alkali or a salt thereof. Further, in order to keep the fence alkaline during the drying process using the alkali component initially added at the start of the alkali treatment, the same non-decomposable, non-dissipating alkali or its salt as mentioned above is used as the alkali component. In particular, potassium carbonate and sodium carbonate can be most preferably used as in the case of ordinary alkali treatment. The alkaline solution added to cacao nibs is usually prepared using one or more of the above alkaline components or salts thereof.
An aqueous solution is prepared so that H is 10 to 12 land degrees, and this is applied to unflamed or weakly melted nibs, as in the case of normal nib alkaline treatment, equivalent to 1.0 to 3.0% potassium carbonate. After adding the amount of protein and/or protein and/or its beptone and mixing, it is heated to 600 to 80, preferably 80 to 800.
5. Heat to about 0 and perform alkali treatment, or add and mix protein and/or its beptone by spraying, dropping, etc. during heating and alkali treatment, or add protein and/or beptone after completing alkali treatment. Or, in the process of adding and mixing the beptone, followed by drying and melting, the bait is
After drying, maintain the temperature at about ~8, preferably 7.5 to 8.0, depending on the type of device, time, ventilation amount, type of cacao beans (Fuorastero, Criollo, etc.), and region of production. , or following drying, usually at 120o~160o
, preferably in hot air at 130 o to 1580 o,
Develops a unique flame flavor.

The final cocoa mother is usually 6.6 to 7. Since it is preferable to set the degree of saturation to , after the flavor is developed by the above-mentioned drying and delicate treatment, citric acid, tartaric acid, etc. may be used to further condition the flavor. The flavor of cocoa obtained by the method of the present invention differs slightly depending on the type and timing of addition of the protein component and/or beptone, but in any case, it is possible to obtain cocoa without adding protein component and/or beptone. To obtain a cocoa which produces a larger amount of flavor components than Dutch type cocoa produced from nibs which have been dried and flame-treated after being subjected to ordinary alkali treatment, and which harmonizes more favorably with milk components in terms of flavor.

As the protein component, a wide range of protein components can be used, such as casein, sodium caseinate, egg white, gelatin, soybean protein, and wheat protein, and the amount added is usually about 2 to 4% based on the nib.

Casein and sodium caseinate are particularly suitable for enhancing the flavor components intended by the present invention.

Skim milk powder, whey powder, defatted soybean powder, etc. are also effective, but they are less effective than casein and sodium caseinate when added in the same amount. Whole milk powder gave unfavorable results in the panel sensory evaluation because it was accompanied by the generation of milk fat odor due to the heating reaction in the presence of alkali. Bepton (a mild hydrolyzate of protein that does not exhibit thermal coagulation and does not exhibit bitterness), which is a protein component mentioned above, is equally effective as the protein component described above, and its addition amount is also the same. About 2 to 4% of the nib is sufficient.

Conventionally, the main component of the flavor of chocolate or cocoa, which is formed when cacao beans are fermented, is said to be produced by the oxidation of tannin components contained in cacao beans and the reaction between sugar components and amino acids, and in fact, reducing sugars such as fructose. It is known that some of the chocolate flavor components can be enhanced by adding cocoa beans and amino acids to cocoa beans.

However, when added to cocoa, the addition of specific amino acids only enhances specific flavor components, especially lower aliphatic aldehydes, and on the contrary loses the balance of the complex flavor components of cocoa, resulting in the harmonious flavor of cocoa. It is considered inappropriate for reinforcement. It is theoretically possible to carefully analyze the content of reducing sugars, amino acids, peptides, tannins, etc. that are involved in the expression of the unique flavor of cocoa beans for each lot of raw cocoa beans and adjust them to the most desirable content level and ratio. Although this is possible, it is difficult in actual manufacturing. The above-mentioned protein component and/or beptone are added to and mixed with the above-mentioned aqueous solution of the alkaline component to a nib of yaku*wamyo or weakly melted nib, and an alkali treatment is carried out in which these are heated and temporarily reacted with a nib component containing a flavor precursor. It has been found that when the treated product is further heated and dried to a dry state and then dried, the flavor components are significantly enhanced over a wide range.

In addition, the production of this flavor component is significantly accelerated when the protein component and/or its beptone is added and mixed, compared to when it is not, when the various conditions of alkali treatment, drying, and temperature conditions are the same. is recognized. In this case, the timing of addition of the protein component and/or its beptone is not limited to the start of the above-mentioned alkali treatment, in which the alkali component and water are added to the cacao nibs of Hetoumyo or Weakuramio, and then heated and reacted. It may be carried out either during or after the alkali treatment. That is, in any case, protein and/or beptone are added to and mixed with the cacao nibs of mild or mild taste in an alkaline water-containing state to be present in a dissolved state, and then the pH is adjusted to pH 7 to 8, preferably 7. After heating and drying under alkaline conditions of 5 to 8.0, it is necessary to reversely react the cacao nip components with proteins and/or beptone by heating in a barrel aging process.

On the other hand, when a protein component and/or its beptone is added and mixed to a refined product of cocoa beans or cocoa nibs in an alkaline water-containing state and then dried and flamed, or when cocoa nibs or protein components are individually treated with alkali. as well as/
Or, when the beptone is dried and mixed separately, or when the protein and/or the beptone are added to unmarried or weakly aged cacao nibs that are not subjected to alkali treatment, mixed, and then dried and greasy. In all cases, the above-mentioned flavor enhancement and improvement effects are not noticeable.

Many of the above-mentioned protein components exhibit thermocoagulability as a characteristic, and they tend to cause adhesion and aggregation of cacao nibs during the heating reverse reaction of alkali treatment. By crushing it, the reaction can be carried out sufficiently.

In order to make mixing easier, it is also possible to use a method in which the protein component is slightly decomposed in advance to form beptone. When decomposing protein components, acids or proteolytic enzymes are usually used, and the latter is suitable for achieving the purpose of the present invention. Furthermore, there are two types of proteolytic enzymes: exo-type enzymes that cleave polypeptide chains from the ends, and endo-type enzymes that cleave polypeptide chains into polymers. The degree of decomposition of the protein component that is suitable is sufficient as long as the thermocoagulability is lost and the cacao nibs do not stick or coagulate, and it is sufficient that the ratio of formol nitrogen to total nitrogen increases by 1% or less. . If the protein is slightly decomposed into veptone, its viscosity is lowered, and its thermal coagulability is lost, the alkali treatment step will be easier. By breaking down proteins and adding them to the mix, the pattern of aroma production changes slightly and more low-boiling point parts are produced, but by adjusting the beptonization conditions, drying, and timing conditions, a well-balanced cocoa can be produced. It is possible to express the flavor of

Hereinafter, the effects of the present invention will be explained in more detail with reference to Examples.

For 10 parts of peeled and coarsely crushed Mimayo cacao beans, 1
．． A solution of 5 parts of potassium carbonate and 4 parts of sodium caseinate dissolved in 25 parts of water was added, and the mixture was reacted at 80° C. for 3 hours without evaporating water in a reaction tank.

The reaction nib was taken out and dried in a 15mm ventilation dryer, then crushed, ground, oiled, and crushed using conventional methods to reduce the fat content to 2.
2% cocoa. 50% of this cocoa was steam distilled at 50°C, the distilled aroma components were extracted with an organic solvent, and after a certain amount of 0.00%. Gas chromatograms were taken for comparison.

The results are shown in Figures 1 and 2. Figure 1 is for 30 minutes of holding time at 15 pi○ in a ventilation dryer, and Figure 2 is for 120 min.
In both figures, the solid line is the product processed by the method of the present invention in which sodium caseinate was added according to the formulation of the example, and the dotted line is the product processed by the conventional method without the addition of protein components and/or beptone (control sample). . The measurement conditions were: column diameter 2 capes, length 3 skins, packing material PEG (20M), carrier gas nitrogen, flow rate 15 [/min], temperature 60o → 2
00qo (300/min). As is clear from the figure, the solid line (products processed by the present invention method) shows that the production of flavor components is promoted under the same drying and timing conditions compared to the dotted line (products processed by the conventional method). Of course, the gas chromatogram shown in the figure does not show all the flavors of cocoa, but it contains 2-methylpyrazine, 2,5 (or 2,6)-dimethylpyrazine, 2-ethylpyrazine, 2,3-diethylpyrazine, 2-ethyl-5-methylpyrazine. ,2,3,5
-trimethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, 2,5-dimethylpyrazine, 2-acetylpyrazine, 2,5-dimethyl-3-isoamylpyrazine,
Pyrazine compounds such as trimethylamylpyrazine, and many components that are considered useful as indicators of cocoa flavor, such as 2-acetylvirol, 2-formylpyrrole, and phenylacetaldehyde, showed peak areas that were more than twice as large. There is.

In the secondary method, penzaldehyde (indicated by a circle in Figures 1 and 2) shows the largest peak, but the product treated with the method of the present invention is characterized by a relative increase in pyrazine compounds. recognized as. Table 1 shows the results of a sensory test conducted by a panel of 20 experts after dissolving four cocoas treated with alkali by the method of the present invention and the conventional method, shown as gas chromatograms in Figure 1, in 100' of hot water. .

Table 1 Sensory test results of cocoa dried with alkali treatment at 150C for 30 minutes using the method of the present invention and the conventional method The flavor production of cocoa is affected by the drying and drying conditions described above, but there are differences in the varieties of cocoa beans. There is also an influence.

It goes without saying that flavor expression should be adjusted depending on the target quality of cocoa. The cocoa shown in FIG. 2 had a stronger flavor than that shown in FIG. 1, and the product processed by the method of the present invention (solid line) had a stronger flavor than the product processed by the conventional method (dotted line), but it also had a stronger odor and bitterness.

Fig. 2 shows gas chromatograms when cocoa treated with alkali according to the present invention method and the conventional method is dissolved in 100 parts of hot water, and 4 parts of cocoa and 10 parts of sugar are dissolved in 100 parts of milk and boiled. Table 2 shows the results of a sensory test performed by a panel of 20 experts on the case of heating up to 100%.

Table 2 Sensory test results of cocoa dried with alkali treatment at 150°C for 120 minutes using the method of the present invention and the conventional method.As is clear from Tables 1 and 2, the cocoa treated with the method of the present invention was The cocoa flavor was enhanced, and even when consumed with sugar and milk, it was preferred over conventional treatments.

Examples of the present invention are shown below.

Example 1 (Example in which protein content is added to unmarried cacao nibs at the start of alkali treatment) 560 ml of unmarried cacao nibs and 148.4 ml of a 5.66% potassium carbonate solution are added and mixed well. 11.2 tons of sodium caseinate was sprinkled onto this, and the mixture was treated with alkali at 80° C. for 3 hours in a closed reaction tank while being stirred.

Next, the wet nib was taken out, transferred to a ventilation dryer whose temperature was controlled to 150°C, and kept there for 2 hours to perform drying and bridging.

Tarutyo Nip (moisture 0.9%) was ground with a stone roll according to the conventional method, further atomized with a Refineer, and pressed at 70°C to remove cocoa butter to obtain a press cake with a fat content of 22%. . The press cake was ground in a high-speed mill to obtain cocoa with a strong aroma and good taste.

The sensory test results comparing this cocoa with conventional cocoa are already shown in Table 2. Example 2 (Example of adding a protein component to unrefined cacao nibs during alkali treatment) 5.
After adding 148.4 liters of 66% potassium carbonate solution and carrying out alkali treatment at 80 liters for 1 hour while holding a light in a closed reaction tank, 11.4 liters of 66% potassium carbonate solution was added. was added by sprinkling, and the alkali treatment was further continued at 80 oo for 2 hours.

Next, the wet nib was taken out and dried for 2 hours in a 15,000 ventilation dryer. Cocoa was obtained by treating Jimyo nibs in the same manner as in Example 1.

As a result of a sensory test comparing this cocoa with conventional cocoa without the addition of sodium caseinate, an expert panel 20
14 of the respondents judged that this cocoa had a stronger cocoa flavor and was better. Example 3 (Example in which a protein component is added to unmarried cacao nibs after completion of alkali treatment) unmarried cacao nibs 560 saws,
148.4 hours of a 5.66% potassium carbonate solution was added, mixed well, and treated with alkali at 80 qC for 3 hours in a closed reaction tank with a light on.

At the end of this alkaline treatment, sprinkle gelatin powder on the wet nifter on 22.4, mix it for 5 minutes, and after the gelatin dissolves and becomes transparent, take out the nib and dry it in a 15000 ventilation dryer for 2 hours. I did it. Gomyo nibs were treated in the same manner as in Example 1 to obtain cocoa. As a result of a sensory test comparing this cocoa with conventional cocoa without the addition of gelatin, 138 out of 20 expert panels judged that this cocoa had better flavor. Example 4 (Example in which beptone is added to the cacao nibs at the start of alkaline treatment) Sodium caseinate (11.2 mm) was dissolved in 100 g of water, 21% potassium carbonate was added thereto, and the feed was mixed with 9 g of sodium caseinate. After adjusting to 5%, endo-type alkaline protease solution (0.7% of bacterial protease crystals dissolved in 5% of M/1000 molar calcium carbonate solution)
was added, and enzyme treatment was performed at 45 qo for 20 minutes.

After heating the enzyme treatment solution in a microwave oven to inactivate the enzyme, add 38% of 21% potassium carbonate solution, mix 560 pieces of unmarried cacao nibs, and heat in a closed reaction tank. The alkaline treatment was carried out for 2 hours at 8-0 while holding a light. Next, the wet nib was taken out and dried for 90 minutes in a 150 qo ventilation dryer. Homurai nibs were treated in the same manner as in Example 1 to obtain cocoa. As a result of a sensory test comparing this cocoa with cocoa produced by a conventional method without adding bebutone of casein, 14 out of 20 expert panelists judged that this cocoa had a strong flavor and was good. Example 5 (Example of adding beptone to unmarried cacao nibs at the start of alkaline treatment) 11.2 minutes of isolated soy protein powder to 1 part of water
After adjusting the pH to 9.5 with 20% sodium hydroxide, the endo-type alkaline protease solution 5 [(bacterial crystalline protease 0.7 9)
/1000 calcium carbonate solution (dissolved in 5') was added, and enzyme treatment was performed at 45q0 for 20 minutes.

After adding 45 parts of a 20% sodium carbonate solution to the enzyme treatment solution, 560 parts of unflamed cacao was mixed, and alkaline treatment was carried out at 80°C for 3 hours while shaking in a closed reaction tank. Next, the wet nip was taken out, and dried and flame-dried for 90 minutes in a ventilation dryer at 150:00. Homurai nibs were treated in the same manner as in Example 1 to obtain cocoa. As a result of comparing this cocoa with cocoa prepared by the conventional method without adding soy beptone, 13 out of 20 L expert panel members judged this cocoa to be good. Example 6 (Example of adding a protein component to weakly refined cacao nibs at the start of alkaline treatment) Jukuenmyo cacao beans (moisture 1.4%)
Add 148.4 liters of 5.66% potassium carbonate solution to the nibs obtained from 560 liters and mix well. To this, 22.4 liters of sodium caseinate was sprinkled and heated at 80 qo while holding a light in a closed reaction tank. It was treated with alkali for 3 hours.

Next, the wet nib was taken out and dried and flame-dried for 2 hours in a ventilation dryer at 150 pm.

Homyo nibs were processed in the same machine as in Example 1 to obtain cocoa. As a result of comparing this cocoa with cocoa produced by the conventional method without adding sodium caseinate through a sensory test, an expert panel 2
Thirteen out of 0 people judged this cocoa to be good.

[Brief explanation of drawings]

Figures 1 and 2 show the results of gas chromatography of cocoa produced by the method of the present invention and an organic solvent extract of the steam distilled fraction of cocoa produced by the conventional method as a control. The dotted line is the gas chromatogram of the product processed by the conventional method. Figure 1 Figure 2

Claims (1)

[Claims] 1. In the alkali treatment step for cocoa production, at least one kind of alkali or its salt and water, which are used in normal alkali treatment, are added to unroasted to slightly roasted cacao nibs. The protein component and/or its peptone are added and mixed at the beginning, during or after the alkaline treatment, and then the roasted nibs obtained by drying and roasting while keeping the whole alkaline are ground by a conventional method. A method for producing flavor-enhanced cocoa, which comprises obtaining cocoa through oil extraction and pulverization. 2. The manufacturing method according to claim 1, wherein the pH is maintained at about 7 to 8 during the drying and roasting treatments. 3 Add 2 to 4 protein components and/or peptone to the nib.
The manufacturing method according to any one of claims 1 and 2, wherein about % by weight is added. 4. Claims 1 to 3 in which potassium hydroxide, sodium hydroxide, ammonium hydroxide, potassium carbonate, magnesium carbonate, ammonium carbonate, sodium bicarbonate and/or magnesium oxide are used as the alkali or its salt. The manufacturing method described in any of the above. 5 Casein, sodium caseinate, as protein components
The manufacturing method according to any one of claims 1 to 4, which uses egg white, gelatin, soybean protein, wheat protein, skim milk powder and/or whey powder. 6. The production method according to any one of claims 1 to 5, which uses peptone obtained by decomposing a protein component with an endo-type protease. 7. The production method according to claim 5, which uses peptone, a protein component, which has been proteolyzed to an extent that the ratio of formol nitrogen to total nitrogen is increased by 1% or less. 8. The production method according to any one of claims 6 and 7, wherein the protein component is casein or sodium caseinate.