WO2000016640A1 - Procede de production de feves de cacao decortiquees - Google Patents

Procede de production de feves de cacao decortiquees Download PDF

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Publication number
WO2000016640A1
WO2000016640A1 PCT/JP1999/005085 JP9905085W WO0016640A1 WO 2000016640 A1 WO2000016640 A1 WO 2000016640A1 JP 9905085 W JP9905085 W JP 9905085W WO 0016640 A1 WO0016640 A1 WO 0016640A1
Authority
WO
WIPO (PCT)
Prior art keywords
nibs
cocoa
cacao
cocoa nibs
texture
Prior art date
Application number
PCT/JP1999/005085
Other languages
English (en)
Japanese (ja)
Inventor
Yoshihiro Imai
Tetsuo Koyano
Original Assignee
Meiji Seika Kaisha, Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Meiji Seika Kaisha, Ltd. filed Critical Meiji Seika Kaisha, Ltd.
Priority to JP2000573609A priority Critical patent/JP3652605B2/ja
Priority to AU56533/99A priority patent/AU5653399A/en
Publication of WO2000016640A1 publication Critical patent/WO2000016640A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/06—Apparatus for preparing or treating cocoa beans or nibs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa

Definitions

  • the present invention relates to a method for producing cocoa nibs having improved texture, and more particularly, to a method for producing cocoa nibs having improved flavor and texture by immersing cocoa nib, which is the main raw material of chocolate, in an aqueous solution and then subjecting it to high temperature treatment.
  • cocoa nib which is the main raw material of chocolate
  • cocoa beans which is a raw material of chocolate
  • cocoa nibs roasted by these methods (hereinafter sometimes simply referred to as “nibu”) or liqueur become raw materials for the production of chocolate, and are further refined by mixing sugar, powdered milk, etc. It is made into chocolate dough.
  • cultivation is performed at about 110 to 130, so that the obtained cocoa nibs themselves are relatively hard even after cultivation, which is not preferable as a texture.
  • cacao nibs are roasted with hot air at a relatively high temperature (at 150 to 190) and used as a material for chiyo-cholate confectionery (Japanese Patent No. 2755131). This is not for the purpose of expanding cocoa nibs, and it is not possible to obtain nibs with a porous and light texture by this method.
  • the method of expanding grains is to add water to the raw materials, adjust the water content, and then expand by heating.
  • a method called swelling using a pressure difference of the above, or water and heat treatment in a cooker, and rolling the rice cake obtained by causing gelatinization of starch, and cutting it into small pieces called pellets A series of methods for producing pellets that are expanded by performing an oil fry and a hot air treatment after leaving them to reach a certain moisture level are well known.
  • a method of treating cocoa beans water or a sugar solution such as glucose, fructose, sucrose, syrup, etc. is added to raw cocoa beans or semi-roasted cocoa beans in order to improve flavor.
  • a method of heating and drying and roasting at 0 to 140 Japanese Patent Publication No. 1-318686
  • Rhizobus, Oligosbolus, Rhizobus oryzae, Rhizobus alhizas, Rhizopus A method of treating with an enzyme produced by Stronifer or the like (Japanese Patent Publication No. 5-63130), a method of immersing cacaonib in a solution of polyphenol oxidase, followed by drying and roasting (Japanese Patent Laid-Open No. No.
  • a main object of the present invention is to provide a method for producing cacao nibs which is porous and has improved texture.
  • a second object of the present invention is to provide a method for producing cocoa nibs having a porous, light texture and a unique aromatic and sweet taste. Disclosure of the invention
  • the inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the condition of water addition and the method of heating, especially the condition of heat transfer during roasting, are extremely important for the swelling of cocoa nibs and, consequently, the texture. Was found to be an important element.
  • the method for producing cocoa nibs according to the present invention is characterized in that an aqueous solution is added to cocoa nibs, water is allowed to permeate into the cocoa nibs, and then the cocoa nibs are heat-treated at 140 to 20.
  • the cocoa nibs used in the treatment method of the present invention may be cocoa nibs obtained by removing shells and germs of raw cocoa beans or semi-roasted potato beans, and sieved to a particle size of 2 to 8 mm. Are preferred.
  • cocoa nib that remains clogged in the net during the heat treatment by oil fry described later becomes so-called In order to prevent this, during the heat treatment by roasting sand, which will be described later, remove the cacao nibs which have been swollen by roasting, and sifte through sand (actually, salt powder such as sodium chloride as described later).
  • the nib with a particle size smaller than 3 mm is sensuously less functional in texture as a food material, and conversely, the particle size is 8 mm Larger nibs are obtained in a process in which raw or semi-roasted cocoa beans are subjected to a wind separator to remove shells and jams, and therefore, only a very small amount is obtained due to their size.
  • the amount of the aqueous solution to be added to the cocoa nibs is 10 to 60% by weight, preferably 20 to 35% by weight, based on the cocoa nibs, so that the maximum expansion of the power nibs in the subsequent heat treatment can be obtained. After addition, leave the mixture at room temperature for at least 10 hours to allow sufficient penetration of moisture inside the cacao nibs.
  • the amount of the aqueous solution added is less than 10% by weight, the nibs do not sufficiently expand during the heat treatment, while if it exceeds 60% by weight, water evaporates during heating and the temperature of the heat medium is reduced. Since the temperature drops remarkably, it becomes difficult to control the temperature and disadvantages such as a decrease in the processing capacity of the heating means are not preferred.
  • aqueous solution water or a sugar solution can be used.
  • a sugar solution a 20 to 60% by weight aqueous solution of at least one of glucose, fructose and sucrose can be used.
  • cocoa nibs having an improved texture and a combination of aromatic and sweet tastes that cannot be obtained by conventional methods.
  • oil fry means a method in which cacao nibs are put into heated edible oil and fat, and the nib is roasted by heat conduction from the oil and fat.
  • the temperature of the heating medium used for heating the cocoa nibs is a high temperature of 140 to 200, and the heating time needs to be adjusted appropriately depending on the temperature of the heating medium.
  • 180-1 in an oil fry at 180-185 is a high temperature of 140 to 200, and the heating time needs to be adjusted appropriately depending on the temperature of the heating medium.
  • roast sand is 100 to 120 seconds.
  • the heating temperature In order to promote the maximum expansion of the cocoa nibs, it is desirable to set the heating temperature to 150 to 190. If the temperature is lower than this, the swelling ratio is low and the cacao nibs tend to have a slightly harder texture. This is because it becomes difficult to obtain the degree of roasting.
  • the reason why the expansion ratio of the cacao nibs blown out by the present invention is high is that the conventional hot air roasting method uses air at a temperature of 110 to 130 (specific heat: about 1 J / (g'K)).
  • Example 1 Example 1
  • cocoa nibs After removing the shell and germ by passing the semi-roasted cocoa beans through a wind separator, using cocoa nibs sieved to a particle size of 2 to 8 mm and adding 35% by weight of water to the cocoa nibs. By leaving it at room temperature for 10 hours or more, water was sufficiently permeated to the center of the nib. Thereafter, the cacao nibs were subjected to oil frying at 180.about.185 for 100 to 105 seconds to obtain a cacao nib with a porous and light texture.
  • cacao nibs with a porous and light texture were processed by the same method as in Example 1 except that the cacao nibs were sanded at 180 to 185 for 100 to 120 seconds. I got
  • a method according to Example 1 except that a glucose solution having a concentration of 40% by weight was added to cocoa nibs in a proportion of 35% by weight in place of water, and the mixture had a characteristic sweetness and aromaticity and a porous and light texture. I got cocoa nibs.
  • Comparative Example 1 The cacao nibs obtained by removing the shell and germ by subjecting the half-roasted cocoa beans to a wind separator are used as is with a conventional hot air port without water addition treatment.
  • the roasted cacao nibs were obtained by roasting at a temperature of 170 to 190 for a predetermined time.
  • the obtained cocoa nibs were sieved to a particle size of 2 to 8 mm and sorted to obtain the desired roasted cocoa nibs.
  • Test example 1 (sensory evaluation)
  • Example 2 10% by weight or 15% by weight of the cacao nib obtained in Example 1 was added to a chocolate raw material having a mixing ratio shown in Table 1 below, and chocolate was produced by a conventional method. The obtained chocolate was subjected to a sensory evaluation by 20 panelists, and the results are shown in Table 2.
  • Example 1 Comparative Example 16 people 4 responded that they had good texture and good texture
  • Example 1 Comparative Example 1 17 3 respondents said that they had good texture and were texture-friendly
  • Example 1 Comparative Example 1 16 people 4 who answered that the texture was good and the texture was good
  • the cocoa nibs having a particle size of 2 to 8 mm obtained in Examples 1 and 2 and Comparative Example 1 were placed in a 100 ml measuring cylinder, and weighed in a volume of 100 ml. The bulk density was measured, and the expansion ratio was determined by comparing the bulk density of the raw nib with the bulk density measured in the same manner. The results are shown in Table 3. Table 3
  • the cocoa nib which is fragrant and has a high expansion ratio can be obtained, and a texture can be improved compared with the conventional oral cacao nib.
  • a unique aroma and sweetness can be added.
  • the cocoa nibs obtained by the present invention have an improved texture and are therefore useful as a new food material that can be used for chocolate, baked goods and other foods.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)

Abstract

L'invention se rapporte à la production de fèves de cacao décortiquées dotées d'un arôme caractéristique et d'une texture légère et poreuse. Ledit procédé consiste à ajouter 10 à 60 % en poids d'eau ou d'une solution sucrée à des fèves de cacao décortiquées, à immerger lesdites fèves dans l'eau ou la solution de façon à les en imprégner, puis à chauffer ces fèves de cacao en les faisant frire dans de l'huile ou en les grillant avec du sable à une température comprise entre 140 et 200 °C. On obtient de cette manière des fèves de cacao décortiquées tout à fait nouvelles, qui peuvent servir de matière de base pour de la confiserie et d'autres produits alimentaires.
PCT/JP1999/005085 1998-09-18 1999-09-17 Procede de production de feves de cacao decortiquees WO2000016640A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2000573609A JP3652605B2 (ja) 1998-09-18 1999-09-17 食感が改善されたカカオニブの製法
AU56533/99A AU5653399A (en) 1998-09-18 1999-09-17 Process for producing cacao nibs with improved texture

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP10/264873 1998-09-18
JP26487398 1998-09-18

Publications (1)

Publication Number Publication Date
WO2000016640A1 true WO2000016640A1 (fr) 2000-03-30

Family

ID=17409418

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1999/005085 WO2000016640A1 (fr) 1998-09-18 1999-09-17 Procede de production de feves de cacao decortiquees

Country Status (3)

Country Link
JP (1) JP3652605B2 (fr)
AU (1) AU5653399A (fr)
WO (1) WO2000016640A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018085947A (ja) * 2016-11-28 2018-06-07 株式会社 Ｋ＆Ａ Ｃｏｍｐａｎｙ タバコと同様の吸引感覚を有するチョコレート菓子の製造方法
WO2022215732A1 (fr) * 2021-04-07 2022-10-13 株式会社明治 Confiserie cuite contenant une composition de cacao
WO2022215731A1 (fr) * 2021-04-07 2022-10-13 株式会社明治 Aliment soufflé à base de farine de céréales contenant une composition de cacao

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5417196A (en) * 1977-07-07 1979-02-08 Nijirou Niihara Production of *genmai* source roasted with sand
JPS5498364A (en) * 1978-01-18 1979-08-03 Morinaga & Co Production of *onoroke* skin
JPS5736938A (en) * 1980-08-11 1982-02-27 Lotte Co Ltd Improvement of flavor of cacao nib
JPH0343044A (ja) * 1989-07-07 1991-02-25 Ezaki Glico Co Ltd カカオニブ及びカカオマスの香味改良方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5417196A (en) * 1977-07-07 1979-02-08 Nijirou Niihara Production of *genmai* source roasted with sand
JPS5498364A (en) * 1978-01-18 1979-08-03 Morinaga & Co Production of *onoroke* skin
JPS5736938A (en) * 1980-08-11 1982-02-27 Lotte Co Ltd Improvement of flavor of cacao nib
JPH0343044A (ja) * 1989-07-07 1991-02-25 Ezaki Glico Co Ltd カカオニブ及びカカオマスの香味改良方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018085947A (ja) * 2016-11-28 2018-06-07 株式会社 Ｋ＆Ａ Ｃｏｍｐａｎｙ タバコと同様の吸引感覚を有するチョコレート菓子の製造方法
WO2022215732A1 (fr) * 2021-04-07 2022-10-13 株式会社明治 Confiserie cuite contenant une composition de cacao
WO2022215731A1 (fr) * 2021-04-07 2022-10-13 株式会社明治 Aliment soufflé à base de farine de céréales contenant une composition de cacao

Also Published As

Publication number Publication date
JP3652605B2 (ja) 2005-05-25
AU5653399A (en) 2000-04-10

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