JPS6322146A - Production of cacao extract - Google Patents
Production of cacao extractInfo
- Publication number
- JPS6322146A JPS6322146A JP61165357A JP16535786A JPS6322146A JP S6322146 A JPS6322146 A JP S6322146A JP 61165357 A JP61165357 A JP 61165357A JP 16535786 A JP16535786 A JP 16535786A JP S6322146 A JPS6322146 A JP S6322146A
- Authority
- JP
- Japan
- Prior art keywords
- cacao
- solvent
- extract
- nibs
- alcohol
- 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 63
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title claims abstract description 45
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title claims abstract description 45
- 235000001046 cacaotero Nutrition 0.000 title claims abstract description 45
- 239000000284 extract Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000002904 solvent Substances 0.000 claims abstract description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000007787 solid Substances 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 125000003118 aryl group Chemical group 0.000 abstract description 7
- 238000000605 extraction Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 210000002615 epidermis Anatomy 0.000 abstract 2
- 210000001161 mammalian embryo Anatomy 0.000 abstract 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 12
- 239000008370 chocolate flavor Substances 0.000 description 10
- 239000000843 powder Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 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 description 6
- 235000019219 chocolate Nutrition 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 5
- 241000208125 Nicotiana Species 0.000 description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 235000019504 cigarettes Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229940119429 cocoa extract Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
この発明のカカオエキスは、食品、飲料、たばこなとの
飲食物にチョコレートの香味を与えるときに利用され、
そのまま飲食物に加えたり、チョコレートフレーバーの
基材に使用したりして用いられろ。[Detailed Description of the Invention] Industrial Application Field The cacao extract of the present invention is used to impart chocolate flavor to foods, beverages, tobacco and other foods.
It can be added to foods and drinks as is, or used as a base material for chocolate flavors.
従来の技術
従来、飲食物にチョコレートの香味を与えるのにココア
パウダーが用いられている。すなわち、飲食物を製造す
る際、原料にココアパウダーを混ぜることによりチョコ
レートの香味を与えている。BACKGROUND OF THE INVENTION Cocoa powder has traditionally been used to impart chocolate flavor to foods and beverages. That is, when manufacturing food and drinks, chocolate flavor is imparted by mixing cocoa powder with raw materials.
また、チョコレートフレーバーは、ココアパウダーをア
ルコールなどの溶媒で抽出したエキスを基材として作ら
れている。In addition, chocolate flavor is made using an extract obtained by extracting cocoa powder with a solvent such as alcohol.
発明が解決しようとする問題点
しかし、ココアパウダーを用いた場合、ココアの味はす
るが芳香の乏しいものとなった。また、ココアパウダー
が粉末のため透明飲料などのような透明な飲食物や沈澱
やだまが生じては具合の悪い飲食物には用いることがで
きなかった。Problems to be Solved by the Invention However, when cocoa powder was used, it tasted like cocoa but lacked aroma. In addition, since cocoa powder is a powder, it cannot be used in transparent foods such as transparent beverages, or in foods and beverages that are uncomfortable due to the formation of sediments or lumps.
また、チョコレートフレーバーは、ココアパウダーを原
料として用いているためチョコレートの風味に乏しいも
のとなった。In addition, the chocolate flavor lacked chocolate flavor because cocoa powder was used as a raw material.
すなわち、ココアパウダーは、カカオニブを磨砕したカ
カオマスを圧搾してココアバターを除いたココアケーキ
を粉砕して作られている。That is, cocoa powder is made by crushing cocoa cake, which is obtained by squeezing cacao mass obtained by grinding cacao nibs and removing cocoa butter.
従って、チョコレートの風味に関係する油溶性の成分が
ココアバターと共に除かれるだけでなく、カカオニブを
磨砕する際芳香成分カ月軍散するため香味の足りないも
のとなった。Therefore, not only are the oil-soluble components related to the flavor of chocolate removed along with the cocoa butter, but also the aromatic components are dispersed when the cacao nibs are ground, resulting in a lack of flavor.
間朋点を解決するための手段
この発明の発明者は、このような従来のカカオの風味付
けの欠点を解決し、香味の優れたカカオエキスを得る目
的で研究し、カカオニブを原料とし、これに溶媒を加え
た後磨砕することにより、磨砕のとき揮散する芳香成分
が溶媒に吸収され香味の優れたカカオエキスが得られる
こと、及び溶媒として特定の混合溶媒を用いると効率よ
く抽出できることなどを見いだし、この発明を完成させ
た。Means for Solving the Problems The inventor of this invention solved the drawbacks of conventional cacao flavoring and conducted research for the purpose of obtaining a cacao extract with excellent flavor. By adding a solvent to the cacao and then grinding, the aromatic components that volatilize during grinding are absorbed into the solvent, resulting in a cacao extract with an excellent flavor. Also, extraction can be performed efficiently by using a specific mixed solvent as the solvent. He discovered this and completed this invention.
すなわち、この発明は、アルコール、プロピレングリコ
ール、水からなろ溶媒とカカオニブを混合した後磨砕し
、次いて磨砕物から固体を分離してカカオエキスを取り
出している。That is, in this invention, cocoa nibs are mixed with a solvent consisting of alcohol, propylene glycol, and water, and then ground, and then solids are separated from the ground product to obtain cocoa extract.
ここに用いるカカオニブとは、カカオ豆の胚乳のことて
あり、カカオ豆をローストし、又はローストせずにハス
ク（表皮）やジャーム（胚芽）を除いたものが利用され
る。この発明では、芳香を強くするためローストしたも
のを用いるのが望ましい。The cacao nibs used here refer to the endosperm of cacao beans, which can be roasted or unroasted, with the husk and germ removed. In this invention, it is preferable to use roasted fruit to enhance its aroma.
また、溶媒は、アルコール、プロピレングリコール、水
からなり、その比率を１：１：０．５〜２としたものを
用いるのが望ましい。すなわち、水は味の成分を抽出す
るのによく、アルコールは芳香成分を抽出するのによい
が、これらの溶媒は、脂肪が多いカカオニブの表面では
じかれやすく、抽出効率が悪くなることがある。しかし
、プロピレングリコールを加えることによりカカオニブ
との接触がよくなり抽出効率が良くなる。すなわち、ア
ルコール、プロピレングリコール、水をこの比率とする
ことにより、味の成分と芳香成分がバランスよく抽出さ
れ香味のよいカカオエキスが得られ、しかも濃度の濃い
ものとなった。Further, the solvent is preferably composed of alcohol, propylene glycol, and water in a ratio of 1:1:0.5 to 2. In other words, water is good for extracting flavor components and alcohol is good for extracting aroma components, but these solvents are easily repelled by the fatty surface of cacao nibs, which may reduce extraction efficiency. . However, adding propylene glycol improves the contact with the cacao nibs and improves the extraction efficiency. That is, by using alcohol, propylene glycol, and water in this ratio, flavor components and aromatic components were extracted in a well-balanced manner, resulting in a cacao extract with good flavor and high concentration.
カカオニブに加える溶媒は、カカオニブ１００部当り５
０〜２００部用いるようにする。The amount of solvent added to cocoa nibs is 5 parts per 100 parts of cocoa nibs.
Try to use 0 to 200 parts.
溶媒と混合したカカオニブは、コロイドミル、ミキサー
、石臼又はディスク式若しくはロール式の磨砕機などの
公知の磨砕装置により磨砕する。The cocoa nibs mixed with the solvent are ground using known grinding equipment such as a colloid mill, mixer, stone mill, or disc or roll grinder.
次いで、溶媒に微細なカカオニブが懸濁した磨砕物から
同体を分離してカカオエキスを取り出す。Next, the cacao nibs are separated from the ground material in which fine cacao nibs are suspended in a solvent to obtain the cacao extract.
磨砕物からカカオエキスを取り出すには、フィルターに
より濾過する、遠心分離するなど公知の方法で行えるが
、効率を考えるとフィルタープレスなどて圧搾するのが
望ましい。The cacao extract can be extracted from the ground product by known methods such as filtration with a filter or centrifugation, but in terms of efficiency, it is preferable to compress it with a filter press or the like.
ここζこ得たカカオエキスは、香りと味の優れた香味の
よいものとなった。The cacao extract obtained here has a good aroma and taste.
発明の効果
この発明は、カカオニブを磨砕する際、溶媒を混合して
いる。その結果、磨砕の際揮散する芳香成分が溶媒に溶
解するため従来のカカオエキスにはない優れた芳香のも
のとなった。Effects of the Invention In the present invention, a solvent is mixed when cacao nibs are ground. As a result, the aromatic components that volatilize during grinding are dissolved in the solvent, resulting in an excellent aroma not found in conventional cacao extracts.
しかも、溶媒の組成を特定することにより味の成分と芳
香成分をバランスよく抽出でき、香味の良好なカカオエ
キスとなった。その上、溶媒の極性が脂肪を多く含んだ
カカオニブの極性に近いためかカカオニブの表面を良く
濡らし、濃度の濃いカカオエキスが効率よく抽出できた
。Moreover, by specifying the composition of the solvent, it was possible to extract taste components and aroma components in a well-balanced manner, resulting in a cacao extract with good flavor. Furthermore, because the polarity of the solvent is close to that of cacao nibs, which contain a lot of fat, the surface of the cacao nibs was well wetted, and a highly concentrated cacao extract could be extracted efficiently.
実施例１
０−ストしたカカオニブ１００部にアルコール５０部、
プロピレングリコール５０部、水１００部からなる溶媒
を加え、混合した後、コロイドミルにより磨砕した。次
いで、磨砕物を濾布製の袋に入れて圧搾し、液体を取り
出し、カカオエキスを得た。Example 1 100 parts of 0-starved cacao nibs and 50 parts of alcohol,
A solvent consisting of 50 parts of propylene glycol and 100 parts of water was added, mixed, and then ground using a colloid mill. Next, the ground product was put into a bag made of filter cloth and squeezed, and the liquid was taken out to obtain a cacao extract.
このカカオエキスは、チョコレートの味と芳香がする香
味の優れたものであった。This cacao extract had an excellent chocolate taste and aromatic flavor.
このカカオエキスをクリームに加えて作ったチョコレー
トパンは、カカオエキスを加えないチョコレートパンと
比ベチョコレートの香味のよいものとなった。Chocolate bread made by adding this cacao extract to cream has a better chocolate flavor than chocolate bread without cacao extract.
実施例２
実施例１で用いたのと同じカカオニブ１５０部にアルコ
ール５０部、プロピレングリコール５０部、水５０部か
らなる溶媒を加え混合した。Example 2 To 150 parts of the same cacao nibs as used in Example 1, a solvent consisting of 50 parts of alcohol, 50 parts of propylene glycol, and 50 parts of water was added and mixed.
この混合物をコロイドミルで磨砕して溶媒に磨砕された
カカオニブが懸濁した磨砕物とした。This mixture was ground with a colloid mill to obtain a ground product in which ground cocoa nibs were suspended in a solvent.
次いで、磨砕物をフィルタープレスにより圧搾して液体
を取り出してカカオエキスを得た。Next, the ground product was compressed using a filter press to extract the liquid to obtain a cacao extract.
この力力、オニキスをココア飲↑４に加えると従来のコ
コア飲料に比べ香味が優れたおいしいチョコレートドリ
ンクとなった。When this power, onyx was added to cocoa drink ↑4, it became a delicious chocolate drink with a superior flavor compared to conventional cocoa drinks.
実施例３
０−ストしたカカオニブ１５０部にアルコール４０部、
プロピレングリコール４０部、水６０部からなる溶媒を
加え混合した後コロイドミルで乃砕した。Example 3 150 parts of 0-starved cacao nibs and 40 parts of alcohol,
A solvent consisting of 40 parts of propylene glycol and 60 parts of water was added and mixed, and then milled in a colloid mill.
次いて、この磨砕物をフィルタープレスにより圧搾して
カカオエキスを得た。Next, this ground product was pressed using a filter press to obtain a cacao extract.
市販のたばこ（商品名・マイルドセブン・日本たばこ産
業（株）製）をほぐして得た刻んだたばこの葉１００部
に対し、このカカオエキス０． ５部をスプレーしなが
ら加え、巻紙で巻いてたばことした。このたばこは、市
販のたばこ（マイルドセブン）に比ベココア添加に特有
のマイルド感、煙の柔らかさがあり、香りの点でも好ま
しいチョコレートライクな香味が感じられた。0.0% of this cacao extract was added to 100 parts of shredded tobacco leaves obtained by loosening commercially available tobacco (product name: Mild Seven, manufactured by Japan Tobacco Inc.). 5 parts were added while spraying and rolled up with wrapping paper to make a cigarette. Compared to commercially available cigarettes (Mild Seven), this cigarette had a milder feel and softer smoke that was unique to the addition of cocoa, and it also had a pleasant chocolate-like flavor.
実施例４
カカオニブ１５０部にアルコール３０部、プロピレング
リコール３０部、水２５部からなる溶媒を加え混合した
。Example 4 A solvent consisting of 30 parts of alcohol, 30 parts of propylene glycol, and 25 parts of water was added to 150 parts of cacao nibs and mixed.
この混合物をコロイドミルで磨砕して溶媒に磨砕された
カカオニブが懸濁した磨砕物とした。This mixture was ground with a colloid mill to obtain a ground product in which ground cocoa nibs were suspended in a solvent.
次いで、磨砕物をフィルタープレスにより圧搾して液体
を取り出してカカオエキスを１辱た。The ground product was then squeezed using a filter press to remove the liquid and add one drop of cacao extract.
このカカオエキス５０部と合成チョコレートフレーバー
５０部を混合した香料を用いて製造したキャンデーは、
合成のチョコレートフレーバーを用いて製造したキャン
デーに比べ大変風味が良く、おいしいチョコレートキャ
ンデーとなった。Candies made using a flavoring mixture of 50 parts of cacao extract and 50 parts of synthetic chocolate flavor are
The chocolate candy had a much better flavor and was delicious compared to candies made using synthetic chocolate flavors.
Claims (1)
カカオニブを混合した後磨砕し、次いで磨砕物から固体
を分離して液体を取り出すことを特徴とするカカオエキ
スの製造法。A method for producing a cacao extract, which comprises mixing a Naro solvent consisting of alcohol, propylene glycol, and water with cacao nibs, grinding the mixture, and then separating solids from the grinding product and extracting a liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61165357A JPS6322146A (en) | 1986-07-14 | 1986-07-14 | Production of cacao extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61165357A JPS6322146A (en) | 1986-07-14 | 1986-07-14 | Production of cacao extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6322146A true JPS6322146A (en) | 1988-01-29 |
Family
ID=15810828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61165357A Pending JPS6322146A (en) | 1986-07-14 | 1986-07-14 | Production of cacao extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6322146A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0327250A (en) * | 1989-03-16 | 1991-02-05 | Jacobs Suchard Ag | Making of soluble cocoa product |
| JPH0451848A (en) * | 1990-06-14 | 1992-02-20 | Kanebo Ltd | Production of cacao flavor drink |
| JP2005506948A (en) * | 2000-08-11 | 2005-03-10 | バリー カレボー アーゲー | Method for obtaining polyphenol extract from cocoa beans, obtained extract and use thereof |
| JP2011000027A (en) * | 2009-06-17 | 2011-01-06 | Loasis Et Dune Co Ltd | Bean essence for transparent favorite beverage, and confectionery and beverage prepared from the same |
-
1986
- 1986-07-14 JP JP61165357A patent/JPS6322146A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0327250A (en) * | 1989-03-16 | 1991-02-05 | Jacobs Suchard Ag | Making of soluble cocoa product |
| JPH0451848A (en) * | 1990-06-14 | 1992-02-20 | Kanebo Ltd | Production of cacao flavor drink |
| JPH0753094B2 (en) * | 1990-06-14 | 1995-06-07 | 鐘紡株式会社 | How to make cacao flavored beverages |
| JP2005506948A (en) * | 2000-08-11 | 2005-03-10 | バリー カレボー アーゲー | Method for obtaining polyphenol extract from cocoa beans, obtained extract and use thereof |
| JP2011000027A (en) * | 2009-06-17 | 2011-01-06 | Loasis Et Dune Co Ltd | Bean essence for transparent favorite beverage, and confectionery and beverage prepared from the same |
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