WO2022215734A1 - Gummy candy composition containing cacao composition - Google Patents

Gummy candy composition containing cacao composition Download PDF

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Publication number
WO2022215734A1
WO2022215734A1 PCT/JP2022/017295 JP2022017295W WO2022215734A1 WO 2022215734 A1 WO2022215734 A1 WO 2022215734A1 JP 2022017295 W JP2022017295 W JP 2022017295W WO 2022215734 A1 WO2022215734 A1 WO 2022215734A1
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Prior art keywords
cocoa
composition
cacao
beans
content
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PCT/JP2022/017295
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French (fr)
Japanese (ja)
Inventor
由梨 西山
和輝 東
幸喜 松田
洋之 宇都宮
薫 桧垣
隆一 高宮
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株式会社明治
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Priority to JP2023513050A priority Critical patent/JPWO2022215734A1/ja
Priority to CN202280031859.1A priority patent/CN117222323A/en
Publication of WO2022215734A1 publication Critical patent/WO2022215734A1/en

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    • 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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to gummy compositions containing cocoa compositions.
  • Polyphenols are one of the ingredients that are expected to have various effects on health, and are being considered for inclusion in gummy compositions.
  • Patent Document 1 describes a rubbery composition containing gelatin, polyphenols and a flocculating agent, wherein the flocculating agent is selected from the group consisting of polyvalent salts and phenol oxidase.
  • this document states that this composition can improve the chewability in the mouth (chewing time, strength of texture) and does not cause the unpleasant astringency peculiar to polyphenols.
  • US Pat. No. 5,100,003 discloses a gelatin gel based confectionery product comprising about 1-15% by weight, preferably about 1-7.5% by weight gelatin and about 20-85% by weight of one or more Confectionery products are described that contain sugar and/or sugar substitutes and are characterized by containing one or more polyphenols.
  • Patent Document 3 describes gummy candies containing 0.25 to 0.75% by weight of chlorogenic acids. This document describes that by containing a predetermined amount of chlorogenic acids, it is possible to obtain a gummy candy that has a chewy texture typical of gummy candy and a less sticky surface.
  • cacao beans which are the raw material of chocolate
  • cocoa mass and cocoa powder are well known as conventional processed products of cacao beans, but several others are being considered.
  • Patent Document 4 relates to cacao nibs used as a raw material for chocolate and cocoa powder.
  • the cocoa nibs are steamed and then steamed to improve crispness, remove the bad smell of nibs, and shorten the conching time in chocolate production.
  • a suitable amount of enzyme is added to this, and after reacting with water at 30 to 60° C., a method for treating cacao nibs characterized by drying and roasting is proposed.
  • Patent Document 5 discloses a method of processing beans for favorite drinks such as cacao beans and coffee beans into new foods that can be eaten directly.
  • Beans for flavored beverages are prepared by soaking the beans for a period of time until the seasoning liquid is absorbed by the beans for flavored beverages, and then removing and drying the beans.
  • this method before being seasoned by soaking in the seasoning liquid, by pre-treating by soaking in water or a dilute salt solution, the bitterness common to beans for favorite drinks is suppressed, and the beans are sweet and soft.
  • Patent Document 6 discloses that as a method for obtaining cocoa beans with a reduced polyphenol oxidase activity and a high polyphenol content, non-fermented and non-roasted raw cocoa beans are treated in a process that combines steaming and drying with steam. suggest. It is described therein that for the cocoa beans after steaming, the total polyphenol content ranges from 0 to 30 g/100 g cocoa beans, and the low molecular weight polyphenol content ranges from 0 to 20 g/100 g cocoa beans. It is also explained that cocoa liquor, cocoa powder or extracts with high polyphenol content can be produced from the cocoa beans obtained and that products derived from such cocoa beans can be used in confectionery products, chocolates and cocoa-containing products. It is
  • Non-Patent Document 1 beans, groundnuts, and soybeans, which are usually not used as raw materials for bean paste except adzuki beans, are used as raw materials to produce bean paste, but the use of cacao beans is not mentioned.
  • cacao beans are generally ground in a dry state after being roasted so as to have a characteristic aroma and physical properties.
  • cacao extract powder cocoa powder, etc.
  • cocoa extract powder cocoa powder, or the like
  • cacao polyphenols and gelatin interact with each other due to biased charge, resulting in poor gelation. Due to poor gelation, gummies with desirable hardness are not obtained or the surface of the gummies becomes sticky.
  • a large amount of cacao material is added so that a sufficient amount of polyphenols can be ingested to obtain physiological functions when ingested in a normal amount, there is a problem that bitterness and astringency increase and palatability is impaired. be.
  • the present invention relates to gummy compositions containing any one of the following cocoa compositions (a) to (d).
  • a gummy composition is a composition for oral ingestion in which sugar, starch syrup, water, fruit juice, or the like is solidified with a gelling agent such as gelatin or pectin.
  • the gummy composition comprises a gummy candy.
  • the cocoa composition used in the gummy composition is a material processed from cacao beans and has the following characteristics: 1) Contains unbroken cocoa bean cells. 2) The particle size distribution is 10 ⁇ m to 1.5 mm. Alternatively, it has the following features. 3) The weight ratio of free fat content to oil content is 60% or less. Regarding the present invention, when referring to the proportions or ratios of components contained in a composition or the like, it is based on weight unless otherwise specified. Alternatively, it has the following features. 4) The number ratio of unbroken cells in cocoa bean cells is 30% or more. Alternatively, it has the following features. 1) Contains unbroken cocoa bean cells. 5) Breaking strength is 3 kgf or less.
  • cocoa composition does not include whole raw cocoa beans.
  • whole raw cocoa beans include natural cocoa beans per se, fermented cocoa per se.
  • cocoa composition does not include existing cocoa nibs.
  • Cocoa nibs are cocoa beans from which the shell has been removed and which have not been heated in the presence of moisture.
  • cacao nibs include heat sterilized and/or roasted cacao nibs commonly used in the production of general chocolate and cocoa. Cocoa nibs also include crushed products of the foregoing.
  • the cacao composition is that it is heated in the presence of moisture (wet heating).
  • wet heating includes boiling, steaming, braising, and microwave heating in the presence of moisture.
  • References to wet heating do not include heating for the purpose of sterilization or roasting. As described later, the temperature and time for wet heating can deactivate the contained polyphenol oxidase to some extent, and the breaking strength is softened to a certain range.
  • cocoa beans (wet heat pulverized products) and dried products thereof (wet heat pulverized dry products) that are heated in the presence of moisture and pulverized so as to leave a relatively large number of unbroken cells, as well as such pulverized
  • Wet heat-treated cocoa beans (wet-heated beans) and dried products thereof (wet-heated dried beans), ground wet-heated dried beans (wet-heated dried ground products), dried cocoa beans (dried beans) for for wet heating and grinding can be directly or indirectly a cocoa composition practice.
  • cocoa composition has a special particle size distribution.
  • ordinary cocoa mass has a particle size distribution in which 98% or more of the particles are within the range of 0.5 to 100 ⁇ m and have a single peak within the range of 5 to 20 ⁇ m.
  • the particle size of cacao nibs depends on the degree of crushing, but usually the particles are visible and hardly pass through a sieve with an opening of 1 mm.
  • Cacao beans refer to the seeds of cacao (Theobroma cacao), and the variety and production area of the cacao beans that are the raw material of the cacao composition are not particularly limited.
  • cacao varieties include Forastero, Criollo, Trinitario, derivatives and hybrids thereof.
  • localities include Ghana, Ivory Coast, Nigeria, Brazil, Venezuela, Trinidad and Tobago.
  • cacao beans used as a raw material for chocolate are extracted from cacao pods (cacao nuts) together with pulp, fermented, and dried.
  • the presence or absence or degree of processing is not particularly limited as long as it contains cacao bean cells of .
  • cocoa bean processing include fermentation, depulping, drying, roasting (sometimes referred to as roasting or roasting), and enzyme deactivation.
  • the raw cacao beans have not undergone a process that reduces polyphenols. Polyphenols are reduced by the action of enzymes that are accelerated in fermentation conditions and by high temperatures. Therefore, the raw cacao beans preferably used in the present invention are preferably not completely fermented and preferably not roasted. Completely fermented refers to fermenting the cocoa beans for at least 7 days after harvest.
  • the raw cacao beans are preferably fresh cacao beans immediately after being taken out of the cacao pod or fresh cacao beans from which the pulp has been immediately removed.
  • such fresh cocoa beans are preferably immediately treated to deactivate enzymes inherent in the cocoa beans, such as polyphenol oxidase. This is because, if the polyphenol oxidase activity inherent in the cocoa beans remains, it acts on the polyphenols of the cocoa beans and changes the color tone to dark brown.
  • the raw cacao beans be whole beans. This is because, depending on the degree of crushing, the cocoa bean cells are broken and the oils and fats contained in the cells are released.
  • a cocoa composition can be said to be a crushed product of cocoa beans.
  • the cocoa bean crushing is not limited in size, provided that the resulting composition contains unbroken cocoa bean cells, as described below.
  • Cocoa bean cells vary in size, but the smallest diameter is about 10 ⁇ m, so the cocoa composition may contain particles of about 10 ⁇ m or larger.
  • the particles refer to cocoa bean cells themselves or aggregates of cocoa bean cells.
  • Aggregates of cocoa bean cells include a form in which cocoa bean cells are not separated and remain in a state of adherent tissue, and a form in which cocoa bean cells are aggregated after being separated.
  • the particle size distribution of the cocoa composition is, for example, 10 ⁇ m to 1.5 mm, preferably 10 ⁇ m to 1.2 mm, more preferably 10 ⁇ m to 1 mm.
  • particle size distribution refers to the degree of particle size distribution contained in the target composition, unless otherwise specified.
  • the composition when the composition has a particle size distribution within a specific range, it means that the composition has a particle size distribution of 70% or more, preferably 70% or more, when the composition is subjected to laser diffraction particle size distribution measurement, unless otherwise specified. It means that 80% or more, more preferably 90% or more, still more preferably 95% or more, and still more preferably 98% or more of the particle diameter is within the specified range. % here is a value based on volume (relative particle amount).
  • the median diameter of the particles contained in the cocoa composition is 200-400 ⁇ m, preferably 240-380 ⁇ m, more preferably 280-360 ⁇ m, still more preferably 300-340 ⁇ m.
  • the mode diameter is 280-480 ⁇ m, preferably 310-460 ⁇ m, more preferably 350-430 ⁇ m, still more preferably 370-410 ⁇ m.
  • the average diameter is 150-350 ⁇ m.
  • the cocoa composition has a relative particle amount of 5% or more of particles having a particle size in the range of 0.2 mm to 0.7 mm. The measurement is based on volume by a laser diffraction particle size distribution measurement method.
  • the means of crushing is not particularly limited, and examples include crushing with a mixer or the like, and filtering through a sieve with a mesh size equal to or larger than cacao bean cells.
  • the cocoa composition can also be in the form of a paste or a dry product thereof. That is, the cocoa composition can be said to be crushed heat-treated cocoa beans.
  • the cacao composition it is a material that can be easily crushed by heating means such as boiling, steaming, steaming, or microwave heating in the presence of moisture.
  • the heat treatment deactivates the polyphenol oxidase present in the cocoa beans.
  • the heat-treated cacao beans are considered to be in a state where the raw cacao beans can be separated into cells.
  • the paste may be in a state containing relatively large solids, such as granulated bean paste.
  • a cacao composition in the form of a paste contains 15% or more of water, preferably 20% or more, more preferably 25% or more, and still more preferably 30% or more.
  • the upper limit of water contained in the pasty cacao composition is not particularly limited as long as it is a paste, and the lower limit is, for example, 70% or less, preferably 60% or less in any case. Yes, more preferably 55% or less, still more preferably 40% or less.
  • the cocoa composition which is in the form of a dry matter, more particularly in the form of a powder, has a moisture content of 5% or less, preferably 4% or less, more preferably 3.5% or less, even more preferably 3% or less.
  • There is no particular lower limit to the water content contained in the powdered cocoa composition and whatever the upper limit is, for example, 0%, 0.1% or less, 0.5% or less, or 1%. can be:
  • the cocoa composition contains unbroken cocoa bean cells. Uncrushed means that the cell membrane is not crushed. Whether or not the target composition contains unbroken cocoa bean cells can be determined by observing with a microscope or the like whether or not the presence of cells surrounded by cell membranes can be confirmed. In addition, if the cocoa bean cells are uncrushed, lipids and proteins remain in the cells. It can be determined by whether or not the protein and lipid are located at the same location.
  • the proportion of uncrushed cocoa bean cells in the cocoa bean cells contained in the cocoa composition is preferably high from the viewpoint of preventing the release of free fat from the cells.
  • the ratio of uncrushed cocoa bean cells to cocoa bean cells can be calculated from the number of total cells and the number of uncrushed cocoa bean cells observed in a certain area by observing the processed cocoa bean product under a microscope. Specifically, the method is as follows. (1) Add 2 ml of water to 0.03 g of sample and stir, then add 0.5 ml of 0.01% methylene blue solution and stir. 450 times). (2) Obtain the area area (A) and the number of crushed cells (B) of the sample from the observation image or the photographed image using image analysis software as necessary.
  • the number of crushed cells is obtained by visually selecting and counting the crushed cells contained in the area.
  • Calculate the total cell number (D) by dividing the area area (A) by the area of one unbroken cell (C).
  • the ratio (%) of unbroken cells in cocoa bean cells is calculated by the following formula. At this time, using 5 or more, preferably 10 or more areas where the total number of cells (D) is in the range of 100 to 300, calculate the value for each by the following formula, and average the obtained values. It can be the percentage of unbroken cells in the cocoa bean cells of the sample.
  • This proportion of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, It is more preferably 80% or more, still more preferably 90% or more, and most preferably 100%.
  • Cocoa mass which is a common cocoa bean processed product, is usually finely pulverized to about 20 ⁇ m or less in the manufacturing process. Therefore, in cocoa mass, oils and fats, polyphenols, and the like are released from crushed cocoa bean cells.
  • the cacao composition has the property that the oils and fats derived from cocoa beans and polyphenols are sealed in the cocoa bean cells whose cell membranes are not crushed, so that these components are less likely to seep out.
  • the cocoa composition has a low free fat content per oil.
  • free fat refers to fat present in the material in a free state. Free fat affects the fluidity, viscosity, etc. of chocolate. In addition, it is thought that oil tends to seep out from materials containing a large amount of free fat.
  • the free fat content per oil component (sometimes simply called the free fat content)
  • it is measured and calculated by the following method, unless otherwise specified. That is, it refers to the ratio (weight basis) of free fat to fats and oils contained in the target composition.
  • Free fat content measurement (1) Put about 5g (a) of the sample into a 50ml centrifuge tube (2) Add 25ml of n-hexane (3) Shake 130 times/min for 3 minutes with an amplitude of 4 cm (4) Centrifugation at 3000 rpm, 4°C, 10 minutes (5) Measure the weight (b) of the 100ml Erlenmeyer flask (6) Transfer the supernatant from (4) above to a filter paper and filter, then collect the filtrate in a 100 ml Erlenmeyer flask. (7) Blow nitrogen gas to evaporate n-hexane (8) Hold at 98°C under reduced pressure for 4 hours in a vacuum constant temperature dryer to evaporate n-hexane. (9) After air cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.
  • the free fat content per oil content of the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, still more preferably 30% or less, and still more preferably 28%. or less, more preferably 20% or less, still more preferably 16% or less, and still more preferably 10% or less. From the standpoint of particularly little oil exudation and excellent compatibility with water-based foods, the free fat content per oil content of the cocoa composition is preferably 30% or less.
  • the free fat content per solid content of the cocoa composition is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, still more preferably 20% or less, and still more preferably 16%. % or less, more preferably 14% or less, still more preferably 8% or less, still more preferably 5% or less.
  • the free fat content per solid content of the cocoa composition is preferably 16% or less from the viewpoint of particularly little oil exudation and excellent compatibility with water-based foods.
  • the free fat content in the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, still more preferably 15% or less, still more preferably 14% or less. more preferably 10% or less, more preferably 8% or less, and even more preferably 5% or less.
  • the content of free fat in the cocoa composition is preferably 10% or less from the viewpoint of particularly little oil exudation and excellent compatibility with water-based foods.
  • unprocessed cocoa beans have a low free fat content
  • conventional processed cocoa beans have a high free fat content because the cells are crushed during the processing process.
  • the cacao composition contains cocoa bean-derived fats and oils in cocoa bean cells whose cell membranes have not been crushed, even though the cocoa composition contains cocoa bean-derived fats and oils at a correspondingly high concentration, It has a low free fat content, which is a distinctive feature not found in conventional processed cocoa beans.
  • the cocoa composition has a high polyphenol content. Also, the cocoa composition has a high procyanidin content. This is because the heat treatment inactivates the polyphenol oxidase present in the cocoa beans.
  • the lower limit of the polyphenol content of the cocoa composition is, for example, 1.0% or more, more specifically 1.5% or more, more specifically 1.8% or more, preferably 2%, based on the solid content. 0% or more, more preferably 2.4% or more, still more preferably 2.8% or more, still more preferably 3.2% or more, still more preferably 3.6% or more , more preferably 3.8% or more, more preferably 4.0% or more.
  • the upper limit of the polyphenol content in the cocoa composition is, for example, 10% or less, preferably 8% or less, and more preferably 7.6 per solid content. % or less, more preferably 7.2% or less, still more preferably 6.8% or less, still more preferably 6.4% or less.
  • the polyphenol content refers to the value measured by the Folin-Ciocalteu method and converted into (-)-epicatechin, unless otherwise specified.
  • the method of measuring polyphenols by the Foreign Ciocult method refer to the National Chocolate Industry Fair Trade Council "Labeling Standards for Cocoa Polyphenols in Chocolate” Attachment "Cocoa Polyphenol Measurement Method”.
  • the polyphenols contained in the cacao composition are derived from cacao beans and are sometimes called cacao polyphenols.
  • the polyphenol content of the cocoa composition is a value measured as the total amount of various polyphenol compounds, it can be referred to as the total polyphenol content, total polyphenol content, or the like.
  • the cacao composition contains a large amount of procyanidins.
  • the lower limit of the procyanidin content of the cocoa composition is, for example, 0.2% or more, preferably 0.3% or more, more preferably 0.5% or more, and still more preferably 0%, based on the solid content. .7% or more, more preferably 1.1% or more, still more preferably 1.3% or more, still more preferably 1.5% or more, still more preferably 1.7% or more .
  • the upper limit of the procyanidin content in the cocoa composition is, for example, 5% or less, preferably 4% or less, and more preferably 3.5% per solid content. % or less, more preferably 3.0% or less, still more preferably 2.7% or less, still more preferably 2.2% or less.
  • the procyanidin content refers to the value of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2 measured using HPLC, unless otherwise specified.
  • the cocoa composition may be heat-treated in the presence of moisture as described below to soften the breaking strength to a certain range.
  • the breaking strength of the cocoa composition is, for example, 3 kgf or less, preferably 2.87 kgf or less, more preferably 2.49 or less, further preferably 2.46 or less, and 2.28 kgf or less. is more preferable.
  • the lower limit can be 0.5 kgf or more, preferably 1.0 kgf or more, more preferably 1.42 kgf or more, and 1.69 kgf or more. It is even more preferable to have
  • the breaking strength is measured as follows, unless otherwise specified.
  • a sample dried at 100° C. for 4 hours or more under reduced pressure is measured with a rheometer using a cylindrical plunger with a diameter of 3 mm at an penetration depth of 4.0 mm and an penetration speed of 2 cm/min.
  • the temperature of the sample should be 22-24°C. If the measured values obtained vary, perform measurements on an appropriate number of samples. An appropriate number of samples can be appropriately determined by those skilled in the art. For example, 50 samples may be taken from one composition and the average value of the 50 measured values may be taken as the breaking strength of the composition.
  • the cocoa composition may contain food acceptable additives.
  • additives include sweeteners, antioxidants, flavors, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coating agents. , colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers and the like.
  • the cocoa composition can be produced by a production process comprising the steps of: - a step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans; - A step of crushing the obtained heat-treated cocoa beans.
  • the present invention also provides a manufacturing process suitable for obtaining a composition with a low free fat content, comprising: - A step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans, or - A process of processing raw cacao beans so that they can be easily separated into cells.
  • the means for heat treatment in the method for producing the cocoa composition is heating means in the presence of moisture so that the subsequent crushing step can be easily performed, and preferably the polyphenol oxidase inherent in the cocoa beans is deactivated.
  • heating means include boiling (sometimes referred to as boiling or boiling), steaming, steaming, and microwave heating.
  • the temperature and time for the heat treatment are preferably conditions that can inactivate polyphenol oxidase to some extent and can bring the breaking strength of the raw cacao beans to the above value.
  • An example of such conditions is boiling in water of 80° C. or higher, preferably 90° C. or higher, more preferably boiling water for 10 minutes or longer, preferably 20 minutes or longer, more preferably 30 minutes or longer.
  • Heat treatment in the presence of moisture has high thermal conductivity because water is used as a heat medium. It is also believed that the cell walls of cocoa beans and/or the adhesions between the cell walls can be softened by adjusting the heating temperature and time.
  • the means for crushing in the method for producing a cacao composition is not particularly limited as long as a composition containing uncrushed cocoa bean cells can be obtained. There is no limit to the size of the crushed material. The smallest particle size is the size of a cocoa bean cell, eg about 20 ⁇ m in diameter.
  • the gummy composition can contain a cocoa composition as a raw material within a range that does not impair the effects of the present invention. %, more preferably 3 to 20%, still more preferably 5 to 15%, still more preferably 5% or more and less than 15%. If the amount of the cacao composition is less than this range, it is difficult to say that the amount of polyphenols sufficient to obtain physiological functions can be obtained when the gummy composition is ingested in a normal amount. On the other hand, when it is higher than this range, it is difficult to uniformly disperse the raw materials, and it is difficult to obtain a gummy composition of good quality.
  • the gummy composition containing the cacao composition provided by the present invention does not adhere to the mouth or fingers, has good hardness, bitterness, There is an advantage that it is difficult to feel astringency.
  • the polyphenol content and procyanidin content in the ingredients can be determined by the methods described above or in the Examples section. Since the polyphenol content measurement method (Folin-Ciocalteu method) is a method of quantifying OH groups, there is a concern that components other than polyphenols may be measured depending on the gummy composition. If there is such a concern, by producing a gummy composition that does not contain the target material as a control and subtracting it as a base, it is possible to appropriately measure the polyphenol content due to the blending of the target material.
  • the polyphenol content and procyanidin content in the gummy composition may be measured on a sample obtained by pretreatment that simulates digestion in the human body. Not only cacao compositions but also cacao raw materials easily bind to proteins, and it is difficult to measure polyphenol content and procyanidin content in the bound state. Therefore, pretreatment that simulates digestion in the human body is preferably performed. Sometimes.
  • the polyphenol content measured after pretreatment is not a theoretical value calculated from the amount contained in the raw material, but the content as polyphenol and procyanidin obtained after processing simulating digestion in the human body.
  • the gummy composition contains at least 0.01% or more, preferably 0.05% or more, more preferably 0.1% or more, and still more preferably 0.15% or more of cacao polyphenols in terms of polyphenol content.
  • the upper limit of cocoa polyphenols can be adjusted according to the flavor of the gummy composition, and the polyphenol content is, for example, 11% or less, 9% or less, 7% or less, 5% or less, preferably 3% or less, more preferably 2% or less. % or less, more preferably 1% or less.
  • the gummy composition contains at least 0.002% or more, preferably 0.01% or more, more preferably 0.015% or more, and still more preferably 0.02% or more of procyanidins in terms of procyanidin content.
  • the upper limit of the content of procyanidins in the gummy composition can be adjusted according to the flavor of the gummy composition, for example, 5% or less, 4% or less, 3% or less, 2% or less, 1% or less, preferably It can be 0.75% or less, more preferably 0.5% or less, and still more preferably 0.25% or less.
  • the shape and processing of the gummy composition of the present invention are not particularly limited as long as they do not interfere with the effects of the invention.
  • the shape includes a hemispherical shape, a cylindrical shape, a square shape, a heart shape, a fruit-like shape, and the like.
  • the processing includes sugar coating, dusting with powdered sugar, centering of fruit sauce and the like, and aeration.
  • Raw materials for the gummy composition of the present invention include, in addition to the cacao composition, gelling agents (gelatin, pectin, gum arabic, starch, carrageenan, tamarind gum, agar, gellan gum, locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum).
  • gelling agents include, in addition to the cacao composition, gelling agents (gelatin, pectin, gum arabic, starch, carrageenan, tamarind gum, agar, gellan gum, locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum).
  • sugars granulated sugar, refined sugar and other disaccharides, sugar alcohols such as sorbitol, reduced starch syrup, acid-saccharified starch syrup, enzyme-decomposed starch syrup, monosaccharides, saccharides, oligosaccharides, trehalose, isomaltose, etc.
  • sugar alcohols such as sorbitol, reduced starch syrup, acid-saccharified starch syrup, enzyme-decomposed starch syrup, monosaccharides, saccharides, oligosaccharides, trehalose, isomaltose, etc.
  • fruit juices such as apple, grape, strawberry, kiwi, peach, mandarin orange juice, vegetable juice such as carrot, spinach, celery, green pepper, kale, cabbage, watercress, or mixture thereof
  • vegetable oil such as carrot, spinach, celery, green pepper, kale, cabbage, watercress, or mixture thereof
  • Additives such as sweeteners, coloring agents, flavoring agents, preservatives, acidulants, thickeners, stabilizers, emulsifiers, pigments, antioxidants, and seasonings are also included.
  • the gummy composition of the present invention is not particularly limited as long as it does not interfere with the effects of the invention, but it can be produced in the same manner as ordinary gummy candies.
  • a method of depositing a raw material mixture that has undergone solution mixing and boiling down steps on cornstarch, and demolding after aging is another method.
  • Another method is to put the heated and mixed raw materials into an extruder, extrude them into a predetermined shape, and cut them.
  • the stage of compounding the cacao composition is not particularly limited as long as it does not significantly impair the properties of the composition of the present invention.
  • it can be blended with other raw materials in the initial stage of production.
  • the gummy composition can be labeled to the effect that it contains processed cacao beans, that the amount thereof is large, that it contains polyphenols, that the amount of polyphenols is large, and the expected effects of polyphenols. It is possible to label that it is recommended to consume the food for the target of the above. Labeling can be done directly or indirectly. Examples of direct labeling are descriptions on tangible objects such as the product itself, packages, containers, labels, tags, etc. Examples of indirect labeling are: Including advertising and publicity activities by place or means such as websites, stores, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mail, e-mail, voice, etc.
  • composition (cocoa composition) containing uncrushed cocoa bean cells was prepared by the following method, using as a raw material the pulped cocoa beans taken out from the cocoa pods and then dried.
  • Softening process (1) Put 5 times the weight of cacao beans in a pan and bring it to a boil. (2) Add cacao beans as a raw material to (1) and boil for 1 hour. (3) Open the cocoa beans in a colander and drain the water.
  • the crushed material obtained in the crushing step is dried in a vacuum dryer (drying conditions: 98°C, 2 hours) to prepare crushed powdery cacao beans with a moisture content of 3% or less.
  • the powdered cacao bean crushed product is again passed through a 32Me sieve to be pulverized.
  • composition containing uncrushed cocoa bean cells was used in the following examples.
  • the polyphenol content was measured by the Folin-Ciocalteu method and calculated as (-)-epicatechin equivalent. Specifically, it was measured and calculated according to the method described in the National Chocolate Industry Fair Trade Council "Labeling Standards for Cocoa Polyphenols in Chocolate” attached sheet “Cocoa Polyphenol Measurement Method”.
  • Bitterness 5 The bitterness is felt strongly, exceeding the allowable range as a gummy composition and causing discomfort. 4: A slightly bitter taste is felt, but the quality is acceptable as a gummy composition. 3: neither in terms of bitterness. 2: Almost no bitterness is felt. 1: Feel no bitterness at all.
  • Astringent taste 5 The astringent taste is felt strongly, exceeding the allowable range as a gummy composition and giving a sense of discomfort. 4: Slightly astringent taste is felt, but the quality is acceptable as a gummy composition. 3: neither in terms of astringency. 2: Almost no astringency is felt. 1: Absolutely no astringency is felt.
  • Adhesion to the mouth 5 The adhesion to the mouth is felt strongly, exceeding the allowable range as a gummy composition and giving a sense of discomfort. 4: Slight adhesion to the mouth is felt, but the quality is acceptable as a gummy composition. 3: neither of them in adhesion to the mouth. 2: Adhesion to the mouth is hardly felt. 1: No adhesion to the mouth is felt at all.
  • Adhesion to fingers 5 Strong stickiness is felt when gripped with fingers, exceeding the permissible range as a gummy composition and giving a sense of discomfort. 4: A slightly sticky feeling is felt when gripped with fingers, but the quality is acceptable as a gummy composition. 3: No stickiness when gripped with fingers. 2: Almost no stickiness is felt when gripped with fingers. 1: Absolutely no stickiness is felt when gripped with fingers.
  • Hardness Measurement In order to confirm the hardness of the gummy composition, the hardness was measured using a rheometer (manufactured by Rheotech Co., Ltd.). Plunger entry distance: 4mm Plunger penetration speed: 6cm/min Plunger: 7mm sphere
  • the gummy composition containing the composition containing uncrushed cocoa bean cells gelled best and was of good quality as a gummy composition.
  • the gummy containing cocoa powder (test group B) had a hardness within the preferred range, but it was confirmed that it adhered (stickiness) to the mouth and fingers, and the dents after hardness measurement did not recover and were deformed. It is considered to be poorly gelled because it remained intact.
  • the gummy containing cacao extract powder (test group C) was outside the preferred hardness range, did not have sufficient hardness, and was confirmed to adhere to the mouth and fingers, resulting in poor gelation. considered to be.
  • b was added with water 1.22 times the amount of gelatin. Also, c was premixed. In all test plots, a composition containing powdery uncrushed cocoa bean cells (polyphenol content: 44 mg/g, procyanidin content: 14 mg/g) was used as the polyphenol-containing material.
  • evaluation Based on the aforementioned evaluation criteria (bitter taste, astringent taste, adhesion to the mouth, and adhesion to fingers), two experts evaluated each sample absolutely on a 5-point scale. In addition, in any evaluation, if it is 1, 2, 3, or 4, it can be said that the problem is solved.
  • the polyphenol content in the compounded raw material was measured according to the following "Method for measuring polyphenol content”.
  • the procyanidin content in the compounded raw material was measured according to the following "Method for measuring procyanidin content”.
  • the polyphenol content in the gummy composition was obtained by measuring the sample after the following pretreatment according to the following "Method for measuring polyphenol content" to obtain a measured value A.
  • a control gummy composition prepared by substituting the sugar raw material was similarly measured to obtain a measured value B, which was obtained by the following formula.
  • Polyphenol content (mg/g) in gummy composition measured value A (mg/g) - measured value B (mg/g)
  • the procyanidin content in the gummies composition was measured according to the following "Method for measuring procyanidin content" for the sample obtained after the following pretreatment, to obtain a measured value A, and polyphenol-containing material A control gummy composition produced by replacing B with a sugar raw material is measured in the same manner to obtain a measured value B, which can be obtained by the following formula.
  • Procyanidin content (mg/g) in gummy composition measured value A (mg/g) - measured value B (mg/g)
  • Preprocessing Liquid nitrogen was used to freeze the gummy composition. (2) pulverized using a mill;
  • the polyphenol content was measured by the Folin-Ciocalteu method and calculated as (-)-epicatechin equivalent. Specifically, it was measured and calculated according to the method described in the "Labeling standards for cacao polyphenols in chocolate” attached sheet "Cocoa polyphenol measurement method” by the National Chocolate Industry Composition Trade Council.
  • Procyanidin content was measured by HPLC. Specifically, the column used was Deverosil-ODS-HG5 (4.6 mm ⁇ 250 mm, ⁇ 5 ⁇ m, manufactured by Nomura Chemical Co., Ltd.). The eluent was composed of liquids A and B, with liquid A being a 0.1% trifluoroacetic acid aqueous solution and liquid B being a 0.1% trifluoroacetic acid/acetonitrile solution. The flow rate of the eluent passed through the column was 0.8 ml/min, and the gradient conditions were 10% at the start, 10% at 5 minutes after the start, and 10% at 35 minutes after the start. 25%, 100% 40 minutes after the start, and 100% 45 minutes after the start.
  • the amount of sample injection was 10 ⁇ L, and epicatechin was used as a standard, and each component was quantified in terms of epicatechin equivalent.
  • composition containing uncrushed cocoa bean cells (cocoa composition)> Prepared and manufactured the following.
  • Cocoa bean raw material A The pulped cocoa beans removed from the cocoa pods were used as raw material A below.
  • Cocoa bean raw material B The pulp-bearing cocoa beans taken out from the cocoa pods were removed from the pulp and dried, which was used as raw material B below.
  • Cocoa mass was prepared as a conventional cocoa bean processed product through conventional fermentation, drying, roasting and grinding processes.
  • the cocoa mass was also processed in a conventional hydraulic press to prepare 12% oil or 22% oil cocoa powder.
  • Cocoa bean processed product A1 using raw material A, pureed by 32 mesh
  • A2 using raw material A
  • 32 B1 using raw material B, pureed by 32 mesh
  • B2 using raw material B, pureed by 32 mesh and 60 mesh
  • Heat treatment step (1) Put 5 times the weight of the cacao beans in a pot and bring it to a boil. (2) Add raw cacao beans to (1) and boil raw material A for 30 minutes and raw material B for 1 hour. (3) Open the cocoa beans in a colander and drain the water. It was found that there was no difference in the polyphenol residual rate whether the amount of water at the time of boiling was 5 times or 20 times the amount, and that the boiling time affected the polyphenol residual rate.
  • Polyphenol content was measured by the Folin-Ciocalteu method described above.
  • the polyphenol residual rate was calculated assuming that the total amount of polyphenols in the green beans taken out from the cacao pod was 100%.
  • the pulp was removed from the cocoa beans with pulp taken out from the cocoa pod, and the total amount of polyphenols in the dried cocoa beans was calculated as 100%.
  • Procyanidins were quantified by HPLC as described above.
  • the procyanidin residual rate was calculated with the procyanidin content of the raw beans taken out from the cacao pod as 100%.
  • the procyanidin content of the dried cocoa beans after removing the pulp from the cocoa beans with pulp removed from the cocoa pod was calculated as 100%.
  • Free fat was measured by the following method. (1) Put about 5g (a) of the sample into a 50ml centrifuge tube (2) Add 25ml of n-hexane (3) Shake 130 times/min for 3 minutes with an amplitude of 4 cm (4) Centrifugation at 3000 rpm, 4°C, 10 minutes (5) Measure the weight (b) of the 100ml Erlenmeyer flask (6) Transfer the supernatant from (4) above to a filter paper and filter, then collect the filtrate in a 100 ml Erlenmeyer flask.
  • Nile Mix staining solution Add 2% ultrapure water to 1,2-Propanediol and mix to prepare a solvent. Add 0.02 g of Nile Red and 0.01 g of Nile Blue A into the solvent, adjust the volume to 1 L, and stir and mix for 1 hour or longer.
  • the ratio of unbroken cells was measured and calculated by the following procedure. (1) Place 0.03 g of the measurement sample in a conical tube, add 2 ml of ultrapure water and stir, then add 0.5 ml of 0.01% methylene blue solution (methylene blue trihydrate (molecular formula: C 16 H 18 N 3 SCl. 3H 2 O (molecular weight: 373.90) was dissolved and diluted with ultrapure water to make a 0.01% (w/v) methylene blue solution) and stirred. Observe with a scope (magnification: 450x).
  • the ratio (%) of unbroken cells in cocoa bean cells is calculated by the following formula. Values are calculated for 5 or more areas where the total cell count (D) is in the range of 100 to 300, and the average value is obtained.
  • particle size distribution It was measured with a particle size distribution analyzer (laser diffraction particle size distribution analyzer SALD-2200 (Shimadzu Corporation)).
  • SALD-2200 Laser diffraction particle size distribution analyzer SALD-2200 (Shimadzu Corporation)
  • the vertical axis of the drawing indicates the relative particle amount in %, which indicates the ratio of the volume distribution of each particle size to the total volume, and the horizontal axis indicates the particle size in ⁇ m.
  • Moisture Moisture content is defined as "Attachment Nutrition Labeling" on the website of the Consumer Affairs Agency of Japan (http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf) 4. Analysis methods for components, etc.”
  • Carbohydrates (a) Moisture (3) Measured according to the vacuum heat drying method.
  • oil content For oil content, refer to "Attachment Nutrition Labeling" (http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf) on the website of the Consumer Affairs Agency of Japan. Analytical methods for components, etc.” 2. Lipids (1) Measured according to the ether extraction method.
  • Cocoa mass and cocoa powder which are conventional cocoa bean processed products, have a free fat ratio of 70% or more to the contained oil, whereas cocoa compositions (cocoa bean processed products A1 to B2 in the table). ) was 30% or less, which was significantly low.
  • the polyphenol residual rate is 40 to 51% in cacao mass, which is a conventional cocoa bean processed product, but is 70% or more in the cacao composition, which is significantly higher than the material obtained by conventional processing methods. It had a high survival rate.
  • the procyanidin residual rate is also 16 to 21% in cocoa mass, which is a conventional cocoa bean processed product, but is 70% or more in the cocoa composition, which is significantly higher than that of materials obtained by conventional processing methods. had a rate
  • lipids are present in the cells of unprocessed cocoa beans, and in the cocoa composition, the locations of proteins and lipids are the same. It was confirmed that the lipid remained in the cells. On the other hand, in cacao mass, since the locations of proteins and lipids are different (Fig. 2c), lipids and proteins present in the cells were released when the cells were crushed.
  • the percentage of uncrushed cocoa bean cells in the cocoa bean cells of the processed cocoa bean product B2 was calculated as an average value based on the above table and was 74.7%.
  • cocoa mass had a peak in the particle size range of 5-10 ⁇ m (Fig. 3b), while the cocoa composition (cocoa bean processed product A2, 60 mesh pureed product) was different from cocoa mass. , had a large particle size, with a particle size of approximately 20 ⁇ m or more (Fig. 3a). In FIG. 3a, 100% of the particles were contained within the range of 10 ⁇ m to 1.5 mm, so the particle size distribution of the cocoa bean processed product A2 was within the range of 10 ⁇ m to 1.5 mm.
  • the cacao composition (Fig. 3a) had a median diameter of 318.8 ⁇ m, a mode diameter of 391.7 ⁇ m, and an average diameter of 269.9 ⁇ m.
  • the cocoa mass (Fig. 3b) had a median diameter of 7.4 ⁇ m, a modal diameter of 7.5 ⁇ m and an average diameter of 6.8 ⁇ m.
  • Breaking strength was measured under the following conditions. ⁇ Equipment used: FUDOH rheometer RTC-3010D-CW ⁇ S.ADJ (approach depth): 4.0mm ⁇ T.SPEED (approach speed): 2cm/min ⁇ Plunger: 3mm diameter cylindrical shape ⁇ Measurement method: Each sample (whole cocoa bean) was placed in the center of the stand, and the sample temperature was measured at 22-24°C.
  • Boiling heating significantly reduced the breaking strength of cocoa beans.
  • the breaking strength became smaller by lengthening the boiling time.

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Abstract

Provided is a gummy candy composition having a high polyphenol content and having good flavor quality. The gummy candy composition contains any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 µm to 1.5 mm and containing unbroken cacao bean cells; (b) a cacao composition having a free fat content of 60 wt% or less relative to oil/fat component(s); (c) a cacao composition in which the proportion of unbroken cacao bean cells in cacao bean cells is 30% or more; and (d) a cacao composition containing unbroken cacao bean cells and having a breaking strength of 3 kgf or less.

Description

カカオ組成物を含有するグミ組成物Gummy composition containing cocoa composition
　本発明は、カカオ組成物を含有するグミ組成物に関する。 The present invention relates to gummy compositions containing cocoa compositions.
　ポリフェノールは、健康への様々な働きが期待される成分の一つであり、グミ組成物への配合が検討されている。 Polyphenols are one of the ingredients that are expected to have various effects on health, and are being considered for inclusion in gummy compositions.
　例えば、特許文献１は、ゼラチンとポリフェノールと凝集剤とを含み、この凝集剤が多価塩類およびフェノール酸化酵素からなる群から選ばれている、ゴム状組成物を記載する。この文献は、この組成物が、口中における咀嚼性（ 咀嚼時間、歯応えの強さ） を向上させることができるとともに、ポリフェノールに独特の不快な渋みを生じさせることがない旨を記載する。また特許文献２は、ゼラチンゲルを基礎とした砂糖菓子製品であって、約１～１５重量％、好ましくは約１～７．５重量％のゼラチン及び約２０～８５重量％の１つ以上の砂糖及び／又は砂糖の代用品を含有し、１つ以上のポリフェノールを含有することを特徴とする、砂糖菓子製品を記載する。この文献はまた、ポリフェノールは、ゼラチンの架橋を引き起こすことにより、ポリフェノールを含有するゼラチンゲルの融点は、ポリフェノールを有しない対応するゼラチンゲルよりも高くなることを記載しており、実施例１で、植物抽出物としてココア抽出物（OmniCoa 55）を配合したグミを製造し、融点が比較試料より高いことを示している。さらに特許文献３は、クロロゲン酸類を０．２５～０．７５質量％含有するグミキャンディを記載する。この文献は、所定量のクロロゲン酸類を含有させることで、グミキャンディらしい噛み応えがあって、且つ、表面のべたつきが少ないグミキャンディとすることができる旨を記載する。 For example, Patent Document 1 describes a rubbery composition containing gelatin, polyphenols and a flocculating agent, wherein the flocculating agent is selected from the group consisting of polyvalent salts and phenol oxidase. This document states that this composition can improve the chewability in the mouth (chewing time, strength of texture) and does not cause the unpleasant astringency peculiar to polyphenols. Also, US Pat. No. 5,100,003 discloses a gelatin gel based confectionery product comprising about 1-15% by weight, preferably about 1-7.5% by weight gelatin and about 20-85% by weight of one or more Confectionery products are described that contain sugar and/or sugar substitutes and are characterized by containing one or more polyphenols. This document also states that polyphenols cause cross-linking of gelatin such that the melting point of gelatin gels containing polyphenols is higher than corresponding gelatin gels without polyphenols, and in Example 1: Gummies formulated with cocoa extract (OmniCoa 55) as the botanical extract were produced and show a higher melting point than the comparative sample. Furthermore, Patent Document 3 describes gummy candies containing 0.25 to 0.75% by weight of chlorogenic acids. This document describes that by containing a predetermined amount of chlorogenic acids, it is possible to obtain a gummy candy that has a chewy texture typical of gummy candy and a less sticky surface.
　一方、チョコレートの原材料であるカカオ豆にはポリフェノールが豊富に含まれており、従来のカカオ豆の加工品としては、カカオマスやココアパウダーが良く知られているが、それ以外にもいくつか検討されてきている。例えば、特許文献４は、チョコレートやココアパウダーの原料として利用されるカカオニブスに関し、クリスピーを改善し、ニブスの悪臭を除去し、チョコレート製造におけるコンチング時間を短縮できるものとして、カカオニブスを蒸煮処理し、次いでこれに適量の酵素を添加し、水とともに３０～６０℃で反応せしめた後、乾燥しローストすることを特徴とするカカオニブスの処理方法を提案する。このようにして得られたニブスは、チョコレートのほか、それ以外のキャンデー、キヤラメル、ケーキ、ビスケット等の菓子に用いることができ、広範囲の製菓原料とすることができる旨が述べられている。また特許文献５は、カカオ豆、コーヒー豆等の嗜好飲料用豆類を直接摂食できる新しい食品に加工する方法として、嗜好飲料用豆類を水又は塩類希薄水溶液に浸漬後取り出し、次いで調味液に浸漬して、該調味液が嗜好飲料用豆類に吸収される時間浸漬した後、取り出し、次いで乾燥することを特徴とする味付け嗜好飲料用豆類の製造法を提案する。この方法では調味液に浸漬することにより味付けする前に、水又は塩類希薄水溶液に浸漬する前処理をすることで、嗜好飲料用豆類が共通して持っている苦みが抑えられ、甘くてソフトな食感を有する味付け豆が得られ、このような味付け豆を直接摂食できる旨が説明されている。さらに特許文献６は、ポリフェノールオキシダーゼ活性が低下し、ポリフェノール含有量が高いカカオ豆を得る方法として、非発酵、非焙煎の生カカオ豆を水蒸気による蒸煮と乾燥を組み合わせた工程で処理することを提案する。ここでは、蒸煮後のカカオ豆に関し、総ポリフェノール含有量はカカオ豆１００ｇあたり０～３０ｇの範囲であり、また低分子量ポリフェノール含有量はカカオ豆１００ｇあたり０～２０ｇであることが説明されている。また得られたカカオ豆から、ポリフェノール含有量が高い、カカオリカー、ココアパウダー、又は抽出物が製造でき、そのようなカカオ豆に由来する製品を、菓子製品、チョコレート、カカオ含有製品に使用できることが説明されている。 On the other hand, cacao beans, which are the raw material of chocolate, are rich in polyphenols, and cocoa mass and cocoa powder are well known as conventional processed products of cacao beans, but several others are being considered. is coming. For example, Patent Document 4 relates to cacao nibs used as a raw material for chocolate and cocoa powder. The cocoa nibs are steamed and then steamed to improve crispness, remove the bad smell of nibs, and shorten the conching time in chocolate production. A suitable amount of enzyme is added to this, and after reacting with water at 30 to 60° C., a method for treating cacao nibs characterized by drying and roasting is proposed. It is stated that the nibs thus obtained can be used for other confectioneries such as candies, caramels, cakes and biscuits in addition to chocolate, and can be used as a raw material for a wide range of confectioneries. In addition, Patent Document 5 discloses a method of processing beans for favorite drinks such as cacao beans and coffee beans into new foods that can be eaten directly. Beans for flavored beverages are prepared by soaking the beans for a period of time until the seasoning liquid is absorbed by the beans for flavored beverages, and then removing and drying the beans. In this method, before being seasoned by soaking in the seasoning liquid, by pre-treating by soaking in water or a dilute salt solution, the bitterness common to beans for favorite drinks is suppressed, and the beans are sweet and soft. It is explained that seasoned beans having texture are obtained and that such seasoned beans can be eaten directly. Furthermore, Patent Document 6 discloses that as a method for obtaining cocoa beans with a reduced polyphenol oxidase activity and a high polyphenol content, non-fermented and non-roasted raw cocoa beans are treated in a process that combines steaming and drying with steam. suggest. It is described therein that for the cocoa beans after steaming, the total polyphenol content ranges from 0 to 30 g/100 g cocoa beans, and the low molecular weight polyphenol content ranges from 0 to 20 g/100 g cocoa beans. It is also explained that cocoa liquor, cocoa powder or extracts with high polyphenol content can be produced from the cocoa beans obtained and that products derived from such cocoa beans can be used in confectionery products, chocolates and cocoa-containing products. It is
　また、アズキ、インゲンマメ、ラッカセイ、及び大豆を煮熟し、磨砕し、加重を与えて脱水して得た生餡、及び糖液に生餡を加えて練り上げて調製した練り餡について、澱粉の存在と餡粒子の形状、テクスチャー特性等が報告されている（非特許文献１）。この報告は、アズキ以外は通常は餡の原料としないインゲンマメ、ラッカセイ、及び大豆を原料として餡を製造しているが、カカオ豆の使用に関しては述べられていない。一般には、餡に適しているのは澱粉含有量が多いものとされており、カカオ豆は、アズキ、インゲンマメ、ラッカセイ、及び大豆のいずれよりも、澱粉含有量は低く、そして油分が高い。そのため、カカオ豆は、ローストした後の乾燥状態で磨砕して特徴的な香気と物性を有するよう加工することが一般的である。 In addition, with regard to raw bean paste obtained by boiling, grinding, dehydrating adzuki beans, kidney beans, peanuts, and soybeans with weight and dehydrating with weight, and kneaded bean paste prepared by adding raw bean paste to sugar solution and kneading it, starch The presence, shape of bean paste particles, texture properties, etc. have been reported (Non-Patent Document 1). In this report, beans, groundnuts, and soybeans, which are usually not used as raw materials for bean paste except adzuki beans, are used as raw materials to produce bean paste, but the use of cacao beans is not mentioned. Generally, bean pastes with a high starch content are considered suitable, and cocoa beans have a lower starch content and a higher oil content than adzuki beans, kidney beans, peanuts, and soybeans. Therefore, cacao beans are generally ground in a dry state after being roasted so as to have a characteristic aroma and physical properties.
特表2007-089579号公報Japanese Patent Publication No. 2007-089579 特表2015-500024号公報Japanese Patent Publication No. 2015-500024 特開2017-225369号公報Japanese Patent Application Laid-Open No. 2017-225369 特開昭48-068777号公報JP-A-48-068777 特開平10-033119号公報JP-A-10-033119 US8048469号公報US8048469 publication WO 2021/066119（PCT/JP2020/037486）（本願優先日後に公開）WO 2021/066119 (PCT/JP2020/037486) (published after the priority date of this application)
　カカオポリフェノールを多く含むグミ組成物を調製する場合、高ポリフェノール素材であるカカオエキスパウダーやココアパウダー等を配合して、調製するのが一般的である。しかしながら、グミ組成物を調製する際にカカオエキスパウダーやココアパウダー等を配合すると、カカオポリフェノールとゼラチンが電荷的な偏りにより相互作用し、ゲル化不良が起きる。ゲル化不良のため、好ましい硬さを有するグミが得られなかったり、グミ表面がべたついたりする。また、通常程度の量で摂取した場合に生理機能を得るのに十分な量のポリフェノールが摂取できるよう、カカオ素材を多く配合した場合、苦味や渋味が増して嗜好性が損なわれるという問題がある。 When preparing a gummy composition containing a large amount of cacao polyphenols, it is common to mix cacao extract powder, cocoa powder, etc., which are high-polyphenol materials. However, if cocoa extract powder, cocoa powder, or the like is blended in the preparation of the gummy composition, cacao polyphenols and gelatin interact with each other due to biased charge, resulting in poor gelation. Due to poor gelation, gummies with desirable hardness are not obtained or the surface of the gummies becomes sticky. In addition, when a large amount of cacao material is added so that a sufficient amount of polyphenols can be ingested to obtain physiological functions when ingested in a normal amount, there is a problem that bitterness and astringency increase and palatability is impaired. be.
　そのため、カカオポリフェノールが強化された風味が良好なグミ組成物が求められている。 Therefore, there is a demand for gummy compositions with enhanced cocoa polyphenols and good flavor.
　出願人は、カカオ豆を原料とした、カカオ豆を用いた新たな食品素材を検討してきた（特許文献７）。本発明は以下を提供する。
［１］　以下の（ａ）～（ｄ）のいずれかのカカオ組成物を含有する、グミ組成物：
（ａ）粒度分布が１０μｍ～１．５ｍｍの範囲内にあり、未破砕カカオ豆細胞を含有するカカオ組成物、
（ｂ）油分あたりのフリーファット含有率が６０重量％以下であるカカオ組成物、
（ｃ）カカオ豆細胞中の未破砕カカオ豆細胞が３０％以上であるカカオ組成物、
（ｄ）破断強度が３ｋｇｆ以下である、未破砕カカオ豆細胞を含有するカカオ組成物。
［２］　ポリフェノール含有量が０．０１重量％以上である、１に記載のグミ組成物。
［３］　ポリフェノール含有量が０．１５重量％以上である、１又は２に記載のグミ組成物。
［４］　プロシアニジン含有量が０．０２重量％以上である、１～３のいずれか１項に記載のグミ組成物。
［５］　原料中のカカオ組成物の配合量が１～３５重量％、又は１～２５重量％である、１～４のいずれか１項に記載のグミ組成物。 The applicant has studied a new food material using cacao beans, which uses cacao beans as a raw material (Patent Document 7). The present invention provides the following.
[1] A gummy composition containing any one of the following cocoa compositions (a) to (d):
(a) a cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing unbroken cocoa bean cells;
(b) a cocoa composition having a free fat content of 60% by weight or less per oil content;
(c) a cocoa composition having 30% or more uncrushed cocoa bean cells in the cocoa bean cells;
(d) A cocoa composition containing uncrushed cocoa bean cells having a breaking strength of 3 kgf or less.
[2] The gummy composition according to 1, wherein the polyphenol content is 0.01% by weight or more.
[3] The gummy composition according to 1 or 2, wherein the polyphenol content is 0.15% by weight or more.
[4] The gummy composition according to any one of 1 to 3, wherein the procyanidin content is 0.02% by weight or more.
[5] The gummy composition according to any one of [1] to [4], wherein the amount of the cacao composition in the ingredients is 1 to 35% by weight, or 1 to 25% by weight.
　グミ組成物に、未破砕カカオ豆細胞を含有する組成物を配合することで、ポリフェノールを豊富に含有し、苦味及び渋味が少ないという特徴を有するグミ組成物を得ることができる。 By adding a composition containing uncrushed cocoa bean cells to a gummy composition, it is possible to obtain a gummy composition rich in polyphenols and having little bitterness and astringency.
各カカオ豆加工品の顕微鏡写真　ａ）未発酵生カカオ豆、ｂ）加熱処理工程後のカカオ豆、ｃ）カカオ組成物、ｄ）カカオマスMicrographs of each cocoa bean processed product a) Unfermented raw cocoa beans, b) Cocoa beans after heat treatment, c) Cocoa composition, d) Cocoa mass 各カカオ豆加工品の共焦点顕微鏡写真　ａ）乾燥カカオ豆（未発酵）、ｂ）カカオ組成物、ｃ）カカオマスConfocal micrographs of each cocoa bean processed product a) Dried cocoa beans (unfermented), b) Cocoa composition, c) Cocoa mass 粒度分布　ａ）６０メッシュの篩を使用して製造されたカカオ組成物、ｂ）カカオマスParticle size distribution a) cocoa composition produced using a 60-mesh sieve, b) cocoa mass マイクロチューブにおよそ２ｇ測り取り、遠心分離（１６，０００ｒｐｍ、１０分間）した後の写真　ａ）カカオ組成物、ｂ）左：カカオマス、右：市販ミルクチョコレートPhotographs after weighing about 2 g in a microtube and centrifuging (16,000 rpm, 10 minutes) a) cacao composition, b) left: cocoa mass, right: commercial milk chocolate 破断強度測定結果　Ａ：未発酵乾燥カカオ豆、Ｂ：未発酵ローストカカオ豆、Ｃ：未発酵ボイル（１時間）乾燥カカオ豆、Ｄ：未発酵ボイル（２時間）乾燥カカオ豆Breaking strength measurement results A: unfermented dried cacao beans, B: unfermented roasted cacao beans, C: unfermented boiled (1 hour) dried cacao beans, D: unfermented boiled (2 hours) dried cacao beans
　本発明は、以下の（ａ）～（ｄ）のいずれかのカカオ組成物を含有する、グミ組成物に関する。
（ａ）粒度分布が１０μｍ～１．５ｍｍの範囲内にあり、未破砕カカオ豆細胞を含有するカカオ組成物
（ｂ）油分あたりのフリーファット含有率が６０重量％以下であるカカオ組成物
（ｃ）カカオ豆細胞中の未破砕カカオ豆細胞が３０重量％以上であるカカオ組成物
（ｄ）破断強度が３ｋｇｆ以下である、未破砕カカオ豆細胞を含有するカカオ組成物
　なお本発明に関し、グミ組成物に含有される成分や素材の量を割合（％、又は部）で表す場合は、特に記載した場合を除き、重量（質量）に基づいている。 The present invention relates to gummy compositions containing any one of the following cocoa compositions (a) to (d).
(a) A cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing uncrushed cocoa bean cells (b) A cocoa composition having a free fat content of 60% by weight or less per oil component (c (d) A cocoa composition containing uncrushed cocoa bean cells having a breaking strength of 3 kgf or less. When the amount of ingredients or materials contained in an object is expressed as a ratio (% or part), it is based on weight (mass) unless otherwise specified.
＜グミ組成物＞
　本発明に関し、グミ組成物とは、糖、水飴、水、果汁等をゼラチンやペクチン等のゲル化剤で固めた経口摂取用の組成物である。グミ組成物は、グミキャンディを含む。 <Gummy composition>
In the context of the present invention, a gummy composition is a composition for oral ingestion in which sugar, starch syrup, water, fruit juice, or the like is solidified with a gelling agent such as gelatin or pectin. The gummy composition comprises a gummy candy.
＜カカオ組成物＞
（主な特徴）
　グミ組成物に用いられるカカオ組成物は、カカオ豆を原料として加工された素材であり、以下の特徴を有する：
１）未破砕カカオ豆細胞を含有する。
２）粒度分布が１０μｍ～１．５ｍｍである。
　あるいは、以下の特徴を有する。
３）油分含有量に対するフリーファット含有量の重量比率が６０％以下である。なお本発明に関し、組成物等について含有される成分の割合又は率をいうときは、特に記載した場合を除き、重量に基づく。
　あるいは、以下の特徴を有する。
４）カカオ豆細胞中の未破砕細胞の個数比率が３０％以上である。
　あるいは、以下の特徴を有する。
１）未破砕カカオ豆細胞を含有する。
５）破断強度が３ｋｇｆ以下である。
　なお、カカオ組成物には、ホールの生カカオ豆は含まれない。ホールの生カカオ豆の例としては、天然のカカオ豆自体、発酵したカカオ豆自体が挙げられる。またカカオ組成物には既存のカカオニブは含まれない。カカオニブとは、カカオ豆からシェルが除去されたものであり、水分存在下で加熱されていないものである。ただし、カカオニブは、一般的なチョコレート及びココア製造で慣用されている加熱殺菌処理及び又はロースト処理されたものを含む。カカオニブには、前記のものの破砕物も含む。 <Cacao composition>
(Major features)
The cocoa composition used in the gummy composition is a material processed from cacao beans and has the following characteristics:
1) Contains unbroken cocoa bean cells.
2) The particle size distribution is 10 μm to 1.5 mm.
Alternatively, it has the following features.
3) The weight ratio of free fat content to oil content is 60% or less. Regarding the present invention, when referring to the proportions or ratios of components contained in a composition or the like, it is based on weight unless otherwise specified.
Alternatively, it has the following features.
4) The number ratio of unbroken cells in cocoa bean cells is 30% or more.
Alternatively, it has the following features.
1) Contains unbroken cocoa bean cells.
5) Breaking strength is 3 kgf or less.
Note that the cocoa composition does not include whole raw cocoa beans. Examples of whole raw cocoa beans include natural cocoa beans per se, fermented cocoa per se. Also, the cocoa composition does not include existing cocoa nibs. Cocoa nibs are cocoa beans from which the shell has been removed and which have not been heated in the presence of moisture. However, cacao nibs include heat sterilized and/or roasted cacao nibs commonly used in the production of general chocolate and cocoa. Cocoa nibs also include crushed products of the foregoing.
　カカオ組成物の特徴の一つは、水分存在下で加熱（湿式加熱）されていることである。カカオ豆を加熱処理する際に水分が存在するか否かは、処理されたカカオ豆の成分やその組成に影響を与えうる。湿式加熱の例として、茹で、蒸し、蒸煮、水分存在下でのマイクロ波加熱が挙げられる。湿式加熱というときは、殺菌又はローストを目的とした加熱は含まない。湿式加熱のための温度及び時間は、後述するように、含まれるポリフェノールオキシダーゼをある程度失活させることができ、また破断強度が一定の範囲値となるように軟化される条件であることが好ましい。 One of the characteristics of the cacao composition is that it is heated in the presence of moisture (wet heating). The presence or absence of moisture during the heat treatment of cocoa beans can affect the components and composition of the treated cocoa beans. Examples of wet heating include boiling, steaming, braising, and microwave heating in the presence of moisture. References to wet heating do not include heating for the purpose of sterilization or roasting. As described later, the temperature and time for wet heating can deactivate the contained polyphenol oxidase to some extent, and the breaking strength is softened to a certain range.
　水分存在下で加熱され、かつ未破砕細胞を比較的多く残すように粉砕されたカカオ豆加工品（湿式加熱粉砕品）及びその乾燥物（湿式加熱粉砕乾燥品）のみならず、そのように破砕するためのカカオ豆の湿式加熱処理物（湿式加熱豆）及びその乾燥物（湿式加熱乾燥豆）、湿式加熱乾燥豆の粉砕物（湿式加熱乾燥粉砕品）、カカオ豆の乾燥物（乾燥豆）であって湿式加熱し、粉砕するためのものの実施はいずれも、直接的又は間接的にカカオ組成物の実施に該当しうる。 Processed cocoa beans (wet heat pulverized products) and dried products thereof (wet heat pulverized dry products) that are heated in the presence of moisture and pulverized so as to leave a relatively large number of unbroken cells, as well as such pulverized Wet heat-treated cocoa beans (wet-heated beans) and dried products thereof (wet-heated dried beans), ground wet-heated dried beans (wet-heated dried ground products), dried cocoa beans (dried beans) for for wet heating and grinding can be directly or indirectly a cocoa composition practice.
　またカカオ組成物の特徴の一つは、特別な粒度分布を有することであるが、従来のカカオ豆加工品とともに粒子サイズが小さいほうから並べると、カカオマス及びカカオリカー、カカオ組成物、カカオニブ、ホールの豆の順である。なお通常のカカオマスは、粒度分布において９８％以上の粒子が０．５～１００μｍの範囲内にあり、単一のピークを有し、ピークが５～２０μｍの範囲にある。また、カカオニブの粒子サイズは、粗砕の程度にもよるが、通常は粒子が視認できる程度であり、目開き１ｍｍの篩をほとんど通過しない。 One of the characteristics of the cocoa composition is that it has a special particle size distribution. In order of beans. It should be noted that ordinary cocoa mass has a particle size distribution in which 98% or more of the particles are within the range of 0.5 to 100 μm and have a single peak within the range of 5 to 20 μm. The particle size of cacao nibs depends on the degree of crushing, but usually the particles are visible and hardly pass through a sieve with an opening of 1 mm.
（原料カカオ豆）
　カカオ豆は、カカオ（Theobroma cacao）の種子を指し、カカオ組成物の原料となるカカオ豆の品種や産地は、特に制限されない。カカオ品種の例として、フォラステロ種、クリオロ種、トリニタリオ種、これらの派生種、交配種が挙げられる。産地の例として、ガーナ、コートジボワール、ナイジェリア、ブラジル、ベネズエラ、トリニダード・トバゴが挙げられる。 (Raw material cocoa beans)
Cacao beans refer to the seeds of cacao (Theobroma cacao), and the variety and production area of the cacao beans that are the raw material of the cacao composition are not particularly limited. Examples of cacao varieties include Forastero, Criollo, Trinitario, derivatives and hybrids thereof. Examples of localities include Ghana, Ivory Coast, Nigeria, Brazil, Venezuela, Trinidad and Tobago.
　一般に、チョコレートの原料として用いられるカカオ豆は、カカオポッド（カカオの実）からパルプとともに取り出され、発酵され、乾燥されるが、本発明のカカオ豆加工品に用いられる原料カカオ豆は、未破砕のカカオ豆細胞が含有されていれば、加工の有無又は程度は、特に制限されない。カカオ豆の加工の例として、発酵、パルプの除去、乾燥、焙煎（ロースト、焙炒ということもある。）、酵素失活処理が挙げられる。 In general, cacao beans used as a raw material for chocolate are extracted from cacao pods (cacao nuts) together with pulp, fermented, and dried. The presence or absence or degree of processing is not particularly limited as long as it contains cacao bean cells of . Examples of cocoa bean processing include fermentation, depulping, drying, roasting (sometimes referred to as roasting or roasting), and enzyme deactivation.
　ポリフェノール含有量が高い組成物を得るとの観点からは、原料カカオ豆は、ポリフェノールが減少する工程を経ていないことが好ましい。ポリフェノールは、発酵条件において促進される酵素の作用や高温で減少する。したがって、本発明に好ましく用いられる原料カカオ豆は、完全発酵されていないことが好ましく、またローストされていないことが好ましい。完全発酵とは、カカオ豆の収穫後に７日間以上発酵させたものをいう。 From the viewpoint of obtaining a composition with a high polyphenol content, it is preferable that the raw cacao beans have not undergone a process that reduces polyphenols. Polyphenols are reduced by the action of enzymes that are accelerated in fermentation conditions and by high temperatures. Therefore, the raw cacao beans preferably used in the present invention are preferably not completely fermented and preferably not roasted. Completely fermented refers to fermenting the cocoa beans for at least 7 days after harvest.
　色調が鮮やかな組成物を得るとの観点からは、原料カカオ豆は、カカオポッドから取り出した直後の新鮮なカカオ豆や、それからパルプを直ちに除いた新鮮なカカオ豆であることが好ましい。またこのような新鮮なカカオ豆は、カカオ豆に内在する酵素、例えばポリフェノールオキシダーゼを失活させる処理が直ちにされていることが好ましい。カカオ豆に内在するポリフェノールオキシダーゼ活性が残存しているとカカオ豆のポリフェノールに作用し、濃褐色の色調に変化するからである。 From the viewpoint of obtaining a composition with a bright color tone, the raw cacao beans are preferably fresh cacao beans immediately after being taken out of the cacao pod or fresh cacao beans from which the pulp has been immediately removed. Also, such fresh cocoa beans are preferably immediately treated to deactivate enzymes inherent in the cocoa beans, such as polyphenol oxidase. This is because, if the polyphenol oxidase activity inherent in the cocoa beans remains, it acts on the polyphenols of the cocoa beans and changes the color tone to dark brown.
　フリーファット含有率が低い組成物を得るとの観点からは、原料カカオ豆はホール豆であることが好ましい。破砕の程度によっては、カカオ豆細胞が壊れ、細胞内に含まれていた油脂が遊離するからである。 From the viewpoint of obtaining a composition with a low free fat content, it is preferable that the raw cacao beans be whole beans. This is because, depending on the degree of crushing, the cocoa bean cells are broken and the oils and fats contained in the cells are released.
（カカオ組成物の形態、粒度分布）
　カカオ組成物は、カカオ豆の破砕物であるということができる。カカオ豆の破砕は、後述するように得られる組成物が未破砕カカオ豆細胞を含有すれば、サイズに制限はない。カカオ豆細胞のサイズは様々であるが、最小径は約１０μｍであるから、カカオ組成物は、約１０μｍ以上の粒子を含みうる。前記粒子とは、カカオ豆細胞そのもの、又はカカオ豆細胞の集合体をいう。前記カカオ豆細胞の集合体には、カカオ豆細胞が分離されず接着した組織の状態で残存している形態や、カカオ豆細胞が分離された後に凝集された形態も含まれる。カカオ組成物の粒度分布は、例えば１０μｍ～１．５ｍｍであり、好ましくは１０μｍ～１．２ｍｍであり、より好ましくは１０μｍ～１ｍｍである。 (Form and particle size distribution of cocoa composition)
A cocoa composition can be said to be a crushed product of cocoa beans. The cocoa bean crushing is not limited in size, provided that the resulting composition contains unbroken cocoa bean cells, as described below. Cocoa bean cells vary in size, but the smallest diameter is about 10 μm, so the cocoa composition may contain particles of about 10 μm or larger. The particles refer to cocoa bean cells themselves or aggregates of cocoa bean cells. Aggregates of cocoa bean cells include a form in which cocoa bean cells are not separated and remain in a state of adherent tissue, and a form in which cocoa bean cells are aggregated after being separated. The particle size distribution of the cocoa composition is, for example, 10 μm to 1.5 mm, preferably 10 μm to 1.2 mm, more preferably 10 μm to 1 mm.
　本発明に関し、粒度分布というときは、特に記載した場合を除き、対象となる組成物に含まれる粒度の分布の度合いをいう。また本発明に関し、組成物の粒度分布が特定の範囲内にあるというときは、特に記載した場合を除き、その組成物をレーザー回折式粒度分布測定に供したときに、７０％以上、好ましくは８０％以上、より好ましくは９０％以上、さらに好ましくは９５％以上、さらに好ましくは９８％以上の粒子の粒子径が、その特定の範囲内に含まれることをいう。ここでいう％は、体積に基づく値（相対粒子量）である。 Regarding the present invention, the term "particle size distribution" refers to the degree of particle size distribution contained in the target composition, unless otherwise specified. Further, in relation to the present invention, when the composition has a particle size distribution within a specific range, it means that the composition has a particle size distribution of 70% or more, preferably 70% or more, when the composition is subjected to laser diffraction particle size distribution measurement, unless otherwise specified. It means that 80% or more, more preferably 90% or more, still more preferably 95% or more, and still more preferably 98% or more of the particle diameter is within the specified range. % here is a value based on volume (relative particle amount).
　カカオ組成物に含まれる粒子のメディアン径は、２００～４００μｍであり、好ましくは２４０～３８０μｍであり、より好ましくは２８０～３６０μｍであり、さらに好ましくは３００～３４０μｍである。モード径は２８０～４８０μｍであり、好ましくは３１０～４６０μｍであり、より好ましくは３５０～４３０μｍであり、さらに好ましくは３７０～４１０μｍである。平均径は１５０～３５０μｍである。また、カカオ組成物は粒子径が０．２ｍｍ～０．７ｍｍの範囲内にある粒子の相対粒子量が５％以上である。なお測定は、レーザー回折式粒度分布測定法により、体積基準とする。 The median diameter of the particles contained in the cocoa composition is 200-400 μm, preferably 240-380 μm, more preferably 280-360 μm, still more preferably 300-340 μm. The mode diameter is 280-480 μm, preferably 310-460 μm, more preferably 350-430 μm, still more preferably 370-410 μm. The average diameter is 150-350 μm. In addition, the cocoa composition has a relative particle amount of 5% or more of particles having a particle size in the range of 0.2 mm to 0.7 mm. The measurement is based on volume by a laser diffraction particle size distribution measurement method.
　破砕の手段は特に制限されず、例として、ミキサー等による磨砕、カカオ豆細胞サイズ以上の目開きの篩で漉すことが挙げられる。 The means of crushing is not particularly limited, and examples include crushing with a mixer or the like, and filtering through a sieve with a mesh size equal to or larger than cacao bean cells.
　またカカオ組成物は、ペーストか、又はその乾燥物の形態であることができる。すなわち、カカオ組成物は、加熱処理カカオ豆の破砕物であるということができる。カカオ組成物の一態様では、茹で、蒸し、蒸煮、マイクロ波加熱等の水分存在下での加熱手段により、破砕が容易な状態の材料である。加熱処理により、カカオ豆は内在するポリフェノールオキシダーゼが失活されている。また加熱処理カカオ豆は、原料カカオ豆が細胞単位で分離できる状態になっていると考えられる。ペーストは、粒餡のように、比較的大きな固形物が含まれた状態であってもよい。 The cocoa composition can also be in the form of a paste or a dry product thereof. That is, the cocoa composition can be said to be crushed heat-treated cocoa beans. In one aspect of the cacao composition, it is a material that can be easily crushed by heating means such as boiling, steaming, steaming, or microwave heating in the presence of moisture. The heat treatment deactivates the polyphenol oxidase present in the cocoa beans. In addition, the heat-treated cacao beans are considered to be in a state where the raw cacao beans can be separated into cells. The paste may be in a state containing relatively large solids, such as granulated bean paste.
　形態がペースト状であるカカオ組成物は、水分を１５％以上、好ましくは２０％以上、より好ましくは２５％以上、さらに好ましくは３０％以上含む。ペースト状であるカカオ組成物に含まれる水分の上限値は、ペースト状である限り特に制限はなく、下限値がいずれの場合であっても、例えば７０％以下であり、好ましくは６０％以下であり、より好ましくは５５％以下であり、さらに好ましくは４０％以下である。形態が乾燥物、より特定すると粉末状であるカカオ組成物の水分は、５％以下、好ましくは４％以下、より好ましくは３．５％以下、さらに好ましくは３％以下である。粉末状であるカカオ組成物に含まれる水分の下限値には特に制限はなく、上限値がいずれの場合であっても、例えば０％、０．１％以下、０．５％以下、１％以下であり得る。 A cacao composition in the form of a paste contains 15% or more of water, preferably 20% or more, more preferably 25% or more, and still more preferably 30% or more. The upper limit of water contained in the pasty cacao composition is not particularly limited as long as it is a paste, and the lower limit is, for example, 70% or less, preferably 60% or less in any case. Yes, more preferably 55% or less, still more preferably 40% or less. The cocoa composition, which is in the form of a dry matter, more particularly in the form of a powder, has a moisture content of 5% or less, preferably 4% or less, more preferably 3.5% or less, even more preferably 3% or less. There is no particular lower limit to the water content contained in the powdered cocoa composition, and whatever the upper limit is, for example, 0%, 0.1% or less, 0.5% or less, or 1%. can be:
（未破砕カカオ豆細胞の含有）
　カカオ組成物は、未破砕のカカオ豆細胞を含有する。未破砕とは、細胞膜が破砕されていないことをいう。対象となる組成物に未破砕カカオ豆細胞が含有されているかどうかは、マイクロスコープ等を用いた観察により、細胞膜に囲まれた細胞の存在が確認できるか否かにより判断できる。またカカオ豆細胞が未破砕であれば、脂質及びタンパク質が細胞内にとどまっていることから、未破砕のカカオ豆細胞が含有されているかどうかは、タンパク質と脂質とをそれぞれ染色し、観察してタンパク質と脂質の所在が同じであるか否かにより判断できる。 (Containing Uncrushed Cocoa Bean Cells)
The cocoa composition contains unbroken cocoa bean cells. Uncrushed means that the cell membrane is not crushed. Whether or not the target composition contains unbroken cocoa bean cells can be determined by observing with a microscope or the like whether or not the presence of cells surrounded by cell membranes can be confirmed. In addition, if the cocoa bean cells are uncrushed, lipids and proteins remain in the cells. It can be determined by whether or not the protein and lipid are located at the same location.
　カカオ組成物における、含有されるカカオ豆細胞中の未破砕カカオ豆細胞の割合は、フリーファットを細胞から放出させない等の観点からは、高いほうが好ましい。カカオ豆細胞に対する未破砕のカカオ豆細胞の割合は、カカオ豆加工品をマイクロスコープで観察し、一定領域において確認される全細胞の数及び未破砕のカカオ豆細胞の数から算出できる。具体的には、以下の方法による。
(1)　サンプル0.03gに2mlの水を加えて撹拌し、さらに0.5ｍｌの0.01％メチレンブルー溶液を加えて、撹拌した後、スライドガラスに滴下し、カバーガラスを載せて顕微鏡で観察する（倍率：450倍）。
(2)　観察像、又はそれを撮影した画像から、必要に応じ画像解析ソフトを用いて、サンプルのエリア面積（Ａ）と破砕細胞数（Ｂ）を求める。破砕細胞数は、エリアに含まれる破砕されている細胞を目視により選択してカウントすることにより得られる。
(3)　未破砕細胞を半径10μｍの円として、一つの未破砕細胞の面積（Ｃ）を算出する（10×10×3.14＝314μm2）。
(4)　エリア面積（Ａ）を一つの未破砕細胞の面積（Ｃ）で除して全細胞数（Ｄ）を算出する。
(5)　カカオ豆細胞中の未破砕細胞の割合（％）は、以下の式により算出する。このとき、全細胞数（Ｄ）が100～300の範囲であるエリアを、5以上、好ましくは10以上用いて、各々について以下の式で値を算出し、得られた値を平均してそのサンプルのカカオ豆細胞中の未破砕細胞の割合とすることができる。 The proportion of uncrushed cocoa bean cells in the cocoa bean cells contained in the cocoa composition is preferably high from the viewpoint of preventing the release of free fat from the cells. The ratio of uncrushed cocoa bean cells to cocoa bean cells can be calculated from the number of total cells and the number of uncrushed cocoa bean cells observed in a certain area by observing the processed cocoa bean product under a microscope. Specifically, the method is as follows.
(1) Add 2 ml of water to 0.03 g of sample and stir, then add 0.5 ml of 0.01% methylene blue solution and stir. 450 times).
(2) Obtain the area area (A) and the number of crushed cells (B) of the sample from the observation image or the photographed image using image analysis software as necessary. The number of crushed cells is obtained by visually selecting and counting the crushed cells contained in the area.
(3) The area (C) of one unbroken cell is calculated assuming that the unbroken cell is a circle with a radius of 10 μm (10×10×3.14=314 μm 2 ).
(4) Calculate the total cell number (D) by dividing the area area (A) by the area of one unbroken cell (C).
(5) The ratio (%) of unbroken cells in cocoa bean cells is calculated by the following formula. At this time, using 5 or more, preferably 10 or more areas where the total number of cells (D) is in the range of 100 to 300, calculate the value for each by the following formula, and average the obtained values. It can be the percentage of unbroken cells in the cocoa bean cells of the sample.
　カカオ豆細胞中の未破砕細胞の割合（％）＝（Ｄ－Ｂ）／Ｄ×100 　Percentage (%) of unbroken cells in cocoa bean cells = (D - B) / D x 100
　カカオ組成物のこの割合は、例えば３０％以上であり、好ましくは４０％以上であり、より好ましくは５０％以上であり、さらに好ましくは６０％以上であり、さらに好ましくは７０％以上であり、さらに好ましくは８０％以上であり、さらに好ましくは９０％以上であり、最も好ましくは１００％である。 This proportion of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, It is more preferably 80% or more, still more preferably 90% or more, and most preferably 100%.
　未破砕カカオ豆細胞は細胞膜が破砕されていないため、油脂分やポリフェノール等の成分が細胞内に維持される。一般的なカカオ豆加工品であるカカオマスは、通常、製造工程で約２０μｍ以下となるまで細かく粉砕される。そのため、カカオマス中には、破砕されたカカオ豆細胞から油脂分やポリフェノール等が放出されて存在している。一方、カカオ組成物では、細胞膜が破砕されていないカカオ豆細胞中に、カカオ豆由来の油脂分やポリフェノールが封じられているため、それらの成分がしみ出しにくいという特性を有する。 Since the cell membrane of uncrushed cocoa bean cells has not been crushed, components such as oils and polyphenols are maintained inside the cells. Cocoa mass, which is a common cocoa bean processed product, is usually finely pulverized to about 20 μm or less in the manufacturing process. Therefore, in cocoa mass, oils and fats, polyphenols, and the like are released from crushed cocoa bean cells. On the other hand, the cacao composition has the property that the oils and fats derived from cocoa beans and polyphenols are sealed in the cocoa bean cells whose cell membranes are not crushed, so that these components are less likely to seep out.
（フリーファット含有率）
　カカオ組成物は、油分あたりのフリーファット含有率が低い。チョコレート分野において、フリーファット（遊離油脂）とは、材料中に遊離状態で存在する油脂をいう。フリーファットは、チョコレートの流動性や粘度等に影響を与える。また、フリーファットを多く含む材料からは油がしみ出しやすいと考えられる。 (free fat content)
The cocoa composition has a low free fat content per oil. In the field of chocolate, free fat refers to fat present in the material in a free state. Free fat affects the fluidity, viscosity, etc. of chocolate. In addition, it is thought that oil tends to seep out from materials containing a large amount of free fat.
　本発明に関し、油分あたりのフリーファット含有率というとき（単に、フリーファット含有率ということもある。）は、特に記載した場合を除き、以下の方法により測定・算出されたものをいう。すなわち、対象となる組成物に含まれる油脂類に占めるフリーファットの割合（重量基準）をいう。 Regarding the present invention, when referring to the free fat content per oil component (sometimes simply called the free fat content), it is measured and calculated by the following method, unless otherwise specified. That is, it refers to the ratio (weight basis) of free fat to fats and oils contained in the target composition.
フリーファット含有量測定
(1) サンプル約5g（a）を50ml遠沈管に入れる
(2) n-ヘキサン25mlを加える
(3) 130回/分×3分間、振幅4cmで振とうする
(4) 3000rpm,4℃,10分間遠心分離
(5) 100ml三角フラスコの重量（b）を測定
(6) 上記(4)の上澄をろ紙上に移してろ過し、100ml三角フラスコでろ液を回収
(7) 窒素ガスを吹き付けてn-ヘキサンを蒸発させる
(8) 真空定温乾燥機にて、98℃、減圧下で4時間保持し、n-ヘキサンを蒸発させる
(9) デシケーター内で空冷後、三角フラスコの重量（c）を測定する Free fat content measurement
(1) Put about 5g (a) of the sample into a 50ml centrifuge tube
(2) Add 25ml of n-hexane
(3) Shake 130 times/min for 3 minutes with an amplitude of 4 cm
(4) Centrifugation at 3000 rpm, 4°C, 10 minutes
(5) Measure the weight (b) of the 100ml Erlenmeyer flask
(6) Transfer the supernatant from (4) above to a filter paper and filter, then collect the filtrate in a 100 ml Erlenmeyer flask.
(7) Blow nitrogen gas to evaporate n-hexane
(8) Hold at 98°C under reduced pressure for 4 hours in a vacuum constant temperature dryer to evaporate n-hexane.
(9) After air cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.
　<x>組成物中のフリーファット含有率（サンプル重量あたりのフリーファット含有率）（％）＝（c－b）／a×100
　<y>油分あたりのフリーファット含有率（％）＝<x>／a中の油分×100
　<z>固形分あたりのフリーファット含有率（％）＝<x>／（a－a中の水分）×100 <x> Free fat content in the composition (free fat content per sample weight) (%) = (c - b) / a x 100
<y> Free fat content per oil content (%) = <x> / oil content in a x 100
<z> Free fat content per solid content (%) = <x> / (moisture content in a - a) x 100
　カカオ組成物の油分あたりのフリーファット含有率は例えば６０％以下であり、好ましくは５０％以下であり、より好ましくは４０％以下であり、さらに好ましくは３０％以下であり、さらに好ましくは２８％以下であり、さらに好ましくは２０％以下であり、さらに好ましくは１６％以下であり、さらに好ましくは１０％以下である。油のしみ出しが特に少なく、水系食品との相溶性にも優れるとの観点からは、カカオ組成物の油分あたりのフリーファット含有率は、３０％以下であることが好ましい。 The free fat content per oil content of the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, still more preferably 30% or less, and still more preferably 28%. or less, more preferably 20% or less, still more preferably 16% or less, and still more preferably 10% or less. From the standpoint of particularly little oil exudation and excellent compatibility with water-based foods, the free fat content per oil content of the cocoa composition is preferably 30% or less.
　カカオ組成物の固形分あたりのフリーファット含有率は例えば４２％以下であり、好ましくは３０％以下であり、より好ましくは２５％以下であり、さらに好ましくは２０％以下であり、さらに好ましくは１６％以下であり、さらに好ましくは１４％以下であり、さらに好ましくは８％以下であり、さらに好ましくは５％以下である。油のしみ出しが特に少なく、水系食品との相溶性にも優れるとの観点からは、カカオ組成物の固形分あたりのフリーファット含有率は、１６％以下であることが好ましい。 The free fat content per solid content of the cocoa composition is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, still more preferably 20% or less, and still more preferably 16%. % or less, more preferably 14% or less, still more preferably 8% or less, still more preferably 5% or less. The free fat content per solid content of the cocoa composition is preferably 16% or less from the viewpoint of particularly little oil exudation and excellent compatibility with water-based foods.
　カカオ組成物中のフリーファット含有率は例えば４１％以下であり、好ましくは２５％以下であり、より好ましくは２０％以下であり、さらに好ましくは１５％以下であり、さらに好ましくは１４％以下であり、さらに好ましくは１０％以下であり、さらに好ましくは８％以下であり、さらに好ましくは５％以下である。油のしみ出しが特に少なく、水系食品との相溶性にも優れるとの観点からは、カカオ組成物中のフリーファット含有率は、１０％以下であることが好ましい。 The free fat content in the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, still more preferably 15% or less, still more preferably 14% or less. more preferably 10% or less, more preferably 8% or less, and even more preferably 5% or less. The content of free fat in the cocoa composition is preferably 10% or less from the viewpoint of particularly little oil exudation and excellent compatibility with water-based foods.
　一般に、加工されていないカカオ豆のフリーファット含有率は低いが、従来のカカオ豆加工品は、加工工程により細胞が破砕されているため、フリーファット含有率が高い。一方、カカオ組成物は、細胞膜が破砕されていないカカオ豆細胞中に、カカオ豆由来の油脂が封じられているため、カカオ豆に由来する油脂を相応に高濃度で含有するにも関わらず、フリーファット含有率が低いという、従来のカカオ豆加工品にはない際立つ特性を有する。 In general, unprocessed cocoa beans have a low free fat content, but conventional processed cocoa beans have a high free fat content because the cells are crushed during the processing process. On the other hand, since the cacao composition contains cocoa bean-derived fats and oils in cocoa bean cells whose cell membranes have not been crushed, even though the cocoa composition contains cocoa bean-derived fats and oils at a correspondingly high concentration, It has a low free fat content, which is a distinctive feature not found in conventional processed cocoa beans.
（ポリフェノール含有量）
　カカオ組成物は、ポリフェノール含有量が高い。また、カカオ組成物は、プロシアニジン含有量が高い。加熱処理により、カカオ豆に内在するポリフェノールオキシダーゼが失活されているからである。 (polyphenol content)
The cocoa composition has a high polyphenol content. Also, the cocoa composition has a high procyanidin content. This is because the heat treatment inactivates the polyphenol oxidase present in the cocoa beans.
　カカオ組成物のポリフェノール含有量の下限値は、固形分あたり、例えば１．０％以上であり、より特定すると１．５％以上であり、さらに特定すると１．８％以上であり、好ましくは２．０％以上であり、 より好ましくは２．４％以上であり、さらに好ましくは２．８％以上であり、さらに好ましくは３．２％以上であり、さらに好ましくは３．６％以上であり、さらに好ましくは３．８％以上であり、さらに好ましくは４．０％以上である。カカオ組成物に含まれるポリフェノール含有量の上限値は、下限値がいずれの場合であっても、固形分あたり、例えば１０％以下であり、好ましくは８％以下であり、より好ましくは７．６％以下であり、さらに好ましくは７．２％以下であり、 さらに好ましくは６．８％以下であり、さらに好ましくは６．４％以下である。 The lower limit of the polyphenol content of the cocoa composition is, for example, 1.0% or more, more specifically 1.5% or more, more specifically 1.8% or more, preferably 2%, based on the solid content. 0% or more, more preferably 2.4% or more, still more preferably 2.8% or more, still more preferably 3.2% or more, still more preferably 3.6% or more , more preferably 3.8% or more, more preferably 4.0% or more. Regardless of the lower limit, the upper limit of the polyphenol content in the cocoa composition is, for example, 10% or less, preferably 8% or less, and more preferably 7.6 per solid content. % or less, more preferably 7.2% or less, still more preferably 6.8% or less, still more preferably 6.4% or less.
　本発明に関し、ポリフェノール含有量は、特に記載した場合を除き、フォーリンチオカルト法で測定し、（－）－エピカテキンに換算して算出した値を指す。フォーリンチオカルト法によるポリフェノールの測定方法は、全国チョコレート業公正取引協議会「チョコレート類のカカオポリフェノールに係る表示基準」別紙「カカオポリフェノール測定法」を参照することができる。なお、カカオ組成物に含まれるポリフェノールは、カカオ豆由来のものであるので、カカオポリフェノールといわれることがある。またカカオ組成物のポリフェノール含有量は、種々のポリフェノール化合物の総量として測定された値であるので、総ポリフェノール含有量、又はポリフェノール総量等と称することができる。 Regarding the present invention, the polyphenol content refers to the value measured by the Folin-Ciocalteu method and converted into (-)-epicatechin, unless otherwise specified. For the method of measuring polyphenols by the Foreign Ciocult method, refer to the National Chocolate Industry Fair Trade Council "Labeling Standards for Cocoa Polyphenols in Chocolate" Attachment "Cocoa Polyphenol Measurement Method". The polyphenols contained in the cacao composition are derived from cacao beans and are sometimes called cacao polyphenols. Also, since the polyphenol content of the cocoa composition is a value measured as the total amount of various polyphenol compounds, it can be referred to as the total polyphenol content, total polyphenol content, or the like.
　カカオ組成物においては、ポリフェノールのうち、プロシアニジンが多く含まれていることが好ましい。カカオ組成物のプロシアニジン含有量の下限値は、固形分あたり、例えば０．２％以上であり、好ましくは０．３％以上であり、 より好ましくは０．５％以上であり、さらに好ましくは０．７％以上であり、さらに好ましくは１．１％以上であり、さらに好ましくは１．３％以上であり、さらに好ましくは１．５％以上であり、さらに好ましくは１．７％以上である。カカオ組成物に含まれるプロシアニジン含有量の上限値は、下限値がいずれの場合であっても、固形分あたり、例えば５％以下であり、好ましくは４％以下であり、より好ましくは３．５％以下であり、さらに好ましくは３．０％以下であり、 さらに好ましくは２．７％以下であり、さらに好ましくは２．２％以下である。 Among polyphenols, it is preferable that the cacao composition contains a large amount of procyanidins. The lower limit of the procyanidin content of the cocoa composition is, for example, 0.2% or more, preferably 0.3% or more, more preferably 0.5% or more, and still more preferably 0%, based on the solid content. .7% or more, more preferably 1.1% or more, still more preferably 1.3% or more, still more preferably 1.5% or more, still more preferably 1.7% or more . Regardless of the lower limit, the upper limit of the procyanidin content in the cocoa composition is, for example, 5% or less, preferably 4% or less, and more preferably 3.5% per solid content. % or less, more preferably 3.0% or less, still more preferably 2.7% or less, still more preferably 2.2% or less.
　本発明に関し、プロシアニジン含有量は、特に記載した場合を除き、カテキン、エピカテキン、プロシアニジンＢ２、プロシアニジンＢ５、プロシアニジンＣ１、及びシンナムタンニンＡ２を、ＨＰＬＣを用いて測定した値を指す。 Regarding the present invention, the procyanidin content refers to the value of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2 measured using HPLC, unless otherwise specified.
（破断強度）
　カカオ組成物は、後述するように水分存在下で加熱処理され、破断強度が一定の範囲値となるように軟化されていてもよい。カカオ組成物の破断強度は、例えば３ｋｇｆ以下であり、２．８７ｋｇｆ以下であることが好ましく、２．４９以下であることがより好ましく、２．４６以下であることがさらに好ましく、２．２８ｋｇｆ以下であることがさらに好ましい。下限値は、上限値がいずれの場合であっても０．５ｋｇｆ以上とすることができ、１．０ｋｇｆ以上とすることが好ましく、１．４２ｋｇｆ以上とすることがより好ましく、１．６９ｋｇｆ以上であることがさらに好ましい。 (Breaking strength)
The cocoa composition may be heat-treated in the presence of moisture as described below to soften the breaking strength to a certain range. The breaking strength of the cocoa composition is, for example, 3 kgf or less, preferably 2.87 kgf or less, more preferably 2.49 or less, further preferably 2.46 or less, and 2.28 kgf or less. is more preferable. Regardless of the upper limit, the lower limit can be 0.5 kgf or more, preferably 1.0 kgf or more, more preferably 1.42 kgf or more, and 1.69 kgf or more. It is even more preferable to have
　本発明に関し、破断強度というときは、特に記載した場合を除き、次のように測定する。
　減圧下、１００℃、４時間以上乾燥させたサンプルを、レオメーターにより、直径３ｍｍ円柱状のプランジャーを用いて進入深度４．０ｍｍ、進入速度２ｃｍ／ｍｉｎで測定する。サンプルの温度は２２～２４℃とする。得られた測定値がばらつく場合は、適切なサンプル数に対して測定を行う。適切なサンプル数は、当業者であれば適宜決定できるが、例えば、一の組成物から５０のサンプルを取り、５０の測定値の平均値をその組成物の破断強度としてもよい。 Regarding the present invention, the breaking strength is measured as follows, unless otherwise specified.
A sample dried at 100° C. for 4 hours or more under reduced pressure is measured with a rheometer using a cylindrical plunger with a diameter of 3 mm at an penetration depth of 4.0 mm and an penetration speed of 2 cm/min. The temperature of the sample should be 22-24°C. If the measured values obtained vary, perform measurements on an appropriate number of samples. An appropriate number of samples can be appropriately determined by those skilled in the art. For example, 50 samples may be taken from one composition and the average value of the 50 measured values may be taken as the breaking strength of the composition.
（他の原料）
　カカオ組成物は、食品として許容される添加物を含んでいてもよい。そのような添加物の例は、甘味料、酸化防止剤、香料、酸味料、賦形剤、界面活性剤、結合剤、崩壊剤、滑沢剤、溶解補助剤、懸濁化剤、コーティング剤、着色剤、保存剤、緩衝剤、pH調整剤、乳化剤、安定剤等である。 (Other raw materials)
The cocoa composition may contain food acceptable additives. Examples of such additives include sweeteners, antioxidants, flavors, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coating agents. , colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers and the like.
（カカオ組成物の製造方法）
　カカオ組成物は、以下の工程を含む製造方法により製造することができる：
・原料カカオ豆を水分存在下で加熱処理し、加熱処理カカオ豆を得る工程、
・得られた加熱処理カカオ豆を破砕する工程。
　また本発明は、フリーファット含有率の低い、組成物を得るのに適した、下記を含む製造方法を提供する：
・原料カカオ豆を水分存在下で加熱処理し、加熱処理カカオ豆を得る工程、あるいは、
・原料カカオ豆を細胞単位で分離が容易となるように加工する工程。 (Method for producing cocoa composition)
The cocoa composition can be produced by a production process comprising the steps of:
- a step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans;
- A step of crushing the obtained heat-treated cocoa beans.
The present invention also provides a manufacturing process suitable for obtaining a composition with a low free fat content, comprising:
- A step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans, or
- A process of processing raw cacao beans so that they can be easily separated into cells.
　カカオ組成物の製造方法における加熱処理のための手段は、水分存在下での加熱手段であって、続く破砕工程が容易に行えるように、また好ましくはカカオ豆では内在するポリフェノールオキシダーゼが失活するように、原料カカオ豆を加工することができれば、特に制限されない。加熱の手段の例として、茹で（煮熱、ボイルということもある。）、蒸し、蒸煮、マイクロ波加熱が挙げられる。 The means for heat treatment in the method for producing the cocoa composition is heating means in the presence of moisture so that the subsequent crushing step can be easily performed, and preferably the polyphenol oxidase inherent in the cocoa beans is deactivated. There is no particular limitation as long as the raw cacao beans can be processed as in the above example. Examples of heating means include boiling (sometimes referred to as boiling or boiling), steaming, steaming, and microwave heating.
　加熱処理のための温度及び時間は、ポリフェノールオキシダーゼをある程度失活させることができ、また原料カカオ豆の破断強度を上述した値とすることができる条件であることが好ましい。このような条件の例は、８０℃以上、好ましくは９０℃以上、より好ましくは沸騰した水中で、１０分以上、好ましくは２０分以上、より好ましくは３０分以上、煮熱することである。 The temperature and time for the heat treatment are preferably conditions that can inactivate polyphenol oxidase to some extent and can bring the breaking strength of the raw cacao beans to the above value. An example of such conditions is boiling in water of 80° C. or higher, preferably 90° C. or higher, more preferably boiling water for 10 minutes or longer, preferably 20 minutes or longer, more preferably 30 minutes or longer.
　水分存在下での加熱処理は、水を熱媒体とするため、熱伝導率が高い。また加熱の温度と時間を適切にすることにより、カカオ豆の細胞壁及び／又は細胞壁間の接着部を軟化させることができると考えられる。 Heat treatment in the presence of moisture has high thermal conductivity because water is used as a heat medium. It is also believed that the cell walls of cocoa beans and/or the adhesions between the cell walls can be softened by adjusting the heating temperature and time.
　カカオ組成物の製造方法における破砕のための手段は、未破砕カカオ豆細胞を含有する組成物が得られるのであれば、特に制限されない。破砕物のサイズに制限はない。最小の粒度としては、カカオ豆細胞のサイズであり、例えば直径約２０μｍである。 The means for crushing in the method for producing a cacao composition is not particularly limited as long as a composition containing uncrushed cocoa bean cells can be obtained. There is no limit to the size of the crushed material. The smallest particle size is the size of a cocoa bean cell, eg about 20 μm in diameter.
　破砕の手段は特にされず、例として、ミキサー等による磨砕（grind）、カカオ豆細胞サイズ以上の目開きの篩で漉すこと（mash）が挙げられる。漉すための装置の例として、ステンレス製の３２メッシュ、６０メッシュ等の篩等が挙げられる。磨砕のための装置の例として、餡製造に汎用される撹拌機等が挙げられる。 There is no particular means of crushing, but examples include grinding with a mixer, etc., and mashing through a sieve with an opening equal to or larger than the cocoa bean cell size. Examples of filtering devices include stainless steel sieves of 32 mesh, 60 mesh, and the like. Examples of equipment for grinding include a stirrer and the like that are commonly used in the manufacture of bean paste.
＜カカオ組成物の配合量＞
　グミ組成物は、原材料として、カカオ組成物を本発明の効果を損なわない範囲で配合することができるが、原材料中のカカオ組成物の配合量は、例えば１～３５％、好ましくは１～２５％、より好ましくは３～２０％、さらに好ましくは５～１５％、さらに好ましくは５％以上１５％未満である。カカオ組成物の配合量がこの範囲より低い場合、グミ組成物を通常程度の量で摂取した場合に生理機能を得るのに十分な量のポリフェノールが摂取できるとは言い難い。また、この範囲より高い場合、原料を均一に分散することが困難であり、良好な品質のグミ組成物を得ることが難しい。 <Combination amount of cacao composition>
The gummy composition can contain a cocoa composition as a raw material within a range that does not impair the effects of the present invention. %, more preferably 3 to 20%, still more preferably 5 to 15%, still more preferably 5% or more and less than 15%. If the amount of the cacao composition is less than this range, it is difficult to say that the amount of polyphenols sufficient to obtain physiological functions can be obtained when the gummy composition is ingested in a normal amount. On the other hand, when it is higher than this range, it is difficult to uniformly disperse the raw materials, and it is difficult to obtain a gummy composition of good quality.
＜カカオ組成物を含むグミ組成物の特徴＞
　本発明により提供される、カカオ組成物を含むグミ組成物は、カカオポリフェノールが豊富に含まれているにも関わらず、口中や手指への付着性がなく、良好な硬度を有し、苦味、渋味が感じられにくいという利点がある。 <Characteristics of gummy composition containing cocoa composition>
The gummy composition containing the cacao composition provided by the present invention does not adhere to the mouth or fingers, has good hardness, bitterness, There is an advantage that it is difficult to feel astringency.
＜カカオポリフェノール含有量＞
　配合原料中のポリフェノール含有量及びプロシアニジン含有量は、前述の、又は実施例の項中に記載の方法により測定できる。なおポリフェノール含有量の測定方法（フォーリンチオカルト法）はOH基を定量する方法であるため、グミ組成物によってはポリフェノール以外の成分が測定される懸念がある。そのような懸念がある場合は、対照として目的の素材を含有しないグミ組成物を製造し、ベースとして差し引くことにより、目的の素材の配合によるポリフェノール含有量を適切に測定することができる。 <Cacao polyphenol content>
The polyphenol content and procyanidin content in the ingredients can be determined by the methods described above or in the Examples section. Since the polyphenol content measurement method (Folin-Ciocalteu method) is a method of quantifying OH groups, there is a concern that components other than polyphenols may be measured depending on the gummy composition. If there is such a concern, by producing a gummy composition that does not contain the target material as a control and subtracting it as a base, it is possible to appropriately measure the polyphenol content due to the blending of the target material.
　グミ組成物中のポリフェノール含有量及びプロシアニジン含有量は、ヒト体内での消化を模した前処理を行って得られた試料について測定してもよい。カカオ組成物に限らず、カカオ原料はタンパク質と結合しやすく、結合した状態ではポリフェノール含有量及びプロシアニジン含有量を測定することが難しいため、ヒト体内での消化を模した前処理を行うことが好ましい場合がある。前処理を行って測定されたポリフェノール含有量は、原料に含まれる量から計算した理論値ではなく、ヒト体内の消化を模した処理後に得られるポリフェノール及びプロシアニジンとしての含有量であるといえる。 The polyphenol content and procyanidin content in the gummy composition may be measured on a sample obtained by pretreatment that simulates digestion in the human body. Not only cacao compositions but also cacao raw materials easily bind to proteins, and it is difficult to measure polyphenol content and procyanidin content in the bound state. Therefore, pretreatment that simulates digestion in the human body is preferably performed. Sometimes. The polyphenol content measured after pretreatment is not a theoretical value calculated from the amount contained in the raw material, but the content as polyphenol and procyanidin obtained after processing simulating digestion in the human body.
　グミ組成物中には、カカオポリフェノールを、ポリフェノール含有量として少なくとも0.01％以上、好ましくは0.05％以上、より好ましくは0.1％以上、さらに好ましくは0.15％以上含有する。カカオポリフェノールの上限はグミ組成物の風味に応じて調整することができ、ポリフェノール含有量として例えば11％以下、9％以下、7％以下、5％以下、好ましくは3％以下、より好ましくは2％以下、さらに好ましくは1%以下とすることができる。 The gummy composition contains at least 0.01% or more, preferably 0.05% or more, more preferably 0.1% or more, and still more preferably 0.15% or more of cacao polyphenols in terms of polyphenol content. The upper limit of cocoa polyphenols can be adjusted according to the flavor of the gummy composition, and the polyphenol content is, for example, 11% or less, 9% or less, 7% or less, 5% or less, preferably 3% or less, more preferably 2% or less. % or less, more preferably 1% or less.
　グミ組成物中には、プロシアニジンを、プロシアニジン含有量として少なくとも0.002％以上、好ましくは0.01％以上、より好ましくは0.015％以上、さらに好ましくは0.02％以上含有する。グミ組成物中のプロシアニジンの含有量の上限は、グミ組成物の風味に応じて調整することができ、例えば5％以下、4％以下、3％以下、2％以下、1％以下、好ましくは0.75％以下、より好ましくは0.5％以下、さらに好ましくは0.25％以下とすることができる。 The gummy composition contains at least 0.002% or more, preferably 0.01% or more, more preferably 0.015% or more, and still more preferably 0.02% or more of procyanidins in terms of procyanidin content. The upper limit of the content of procyanidins in the gummy composition can be adjusted according to the flavor of the gummy composition, for example, 5% or less, 4% or less, 3% or less, 2% or less, 1% or less, preferably It can be 0.75% or less, more preferably 0.5% or less, and still more preferably 0.25% or less.
＜グミ組成物の形態、原材料＞
　本発明のグミ組成物の形状及び加工は発明の効果を妨げない限りは特に限定されない。例えば、形状は、半球型、円柱型、角型、ハート型、フルーツを模した形等が挙げられる。一方、加工は、糖衣掛けや粉糖等の粉掛け、フルーツソース等のセンターインやエアレーションが挙げられる。 <Form of gummy composition, raw materials>
The shape and processing of the gummy composition of the present invention are not particularly limited as long as they do not interfere with the effects of the invention. For example, the shape includes a hemispherical shape, a cylindrical shape, a square shape, a heart shape, a fruit-like shape, and the like. On the other hand, the processing includes sugar coating, dusting with powdered sugar, centering of fruit sauce and the like, and aeration.
　本発明のグミ組成物の原料には、カカオ組成物の他にゲル化剤（ゼラチン、ペクチン、アラビアガム、澱粉、カラギーナン、タマリンドガム、寒天、ジェランガム、ローカストビーンガム、キサンタンガム、グァーガム、タラガム、トラガントガム、カラヤガム、カードラン、アルギン酸ナトリウム等）、グリセリン、糖類（グラニュー糖、上白糖等の砂糖やその他の二糖類、ソルビトール等の糖アルコール、還元水あめ、酸糖化水あめ、酵素分解水あめ、単糖、三糖類、オリゴ糖、トレハロース、イソマルトース等）が挙げられる。目的とする食感を得られるものであればこれらに限定されない。また、それ以外の原料については、本発明の効果を損なわない範囲内で適宜添加することができる。例えば、果汁等（りんご、ぶどう、いちご、キウイ、もも、みかん等の果汁、にんじん、ほうれん草、セロリ、ピーマン、ケール、キャベツ、クレソン等の野菜汁、又はそれらの混合物等）、植物油脂、でん粉等が挙げられる。さらに、甘味料、着色料、香料、保存料、酸味料、増粘剤、安定剤、乳化剤、色素、酸化防止剤、調味料等の添加物が挙げられる。 Raw materials for the gummy composition of the present invention include, in addition to the cacao composition, gelling agents (gelatin, pectin, gum arabic, starch, carrageenan, tamarind gum, agar, gellan gum, locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum). , karaya gum, curdlan, sodium alginate, etc.), glycerin, sugars (granulated sugar, refined sugar and other disaccharides, sugar alcohols such as sorbitol, reduced starch syrup, acid-saccharified starch syrup, enzyme-decomposed starch syrup, monosaccharides, saccharides, oligosaccharides, trehalose, isomaltose, etc.). It is not limited to these as long as the desired texture can be obtained. In addition, other raw materials can be added as appropriate within a range that does not impair the effects of the present invention. For example, fruit juices (fruit juices such as apple, grape, strawberry, kiwi, peach, mandarin orange juice, vegetable juice such as carrot, spinach, celery, green pepper, kale, cabbage, watercress, or mixture thereof), vegetable oil, starch etc. Additives such as sweeteners, coloring agents, flavoring agents, preservatives, acidulants, thickeners, stabilizers, emulsifiers, pigments, antioxidants, and seasonings are also included.
＜グミ組成物の製造方法＞
　本発明のグミ組成物は、発明の効果を妨げない限りは特に限定されないが、通常のグミキャンディと同様の方法で製造することができる。例えば、溶液混合、煮詰め工程を経た原料混合物をコーンスターチにデポジットし、エージング後にデモールドする方法が挙げられる。また、加熱混合した原料をエクストルーダーに投入し、所定の形に押し出してカットする方法が挙げられる。 <Method for producing gummy composition>
The gummy composition of the present invention is not particularly limited as long as it does not interfere with the effects of the invention, but it can be produced in the same manner as ordinary gummy candies. For example, there is a method of depositing a raw material mixture that has undergone solution mixing and boiling down steps on cornstarch, and demolding after aging. Another method is to put the heated and mixed raw materials into an extruder, extrude them into a predetermined shape, and cut them.
　カカオ組成物の配合の段階は、本発明の組成物の特性を著しく損なわない限り、特に制限されない。例えば、製造の初期の段階に、他の原材料に混合して配合することができる。 The stage of compounding the cacao composition is not particularly limited as long as it does not significantly impair the properties of the composition of the present invention. For example, it can be blended with other raw materials in the initial stage of production.
　グミ組成物には、カカオ豆加工品を含有している旨、その量が多い旨、ポリフェノール含有している旨、その量が多い旨、ポリフェノールにより期待できる効果を表示することができ、また特定の対象に対して当該食品の摂取を薦める旨を表示することができる。表示は、直接的に又は間接的にすることができ、直接的な表示の例は、製品自体、パッケージ、容器、ラベル、タグ等の有体物への記載であり、間接的な表示の例は、ウェブサイト、店頭、パンフレット、展示会、書籍、新聞、雑誌、テレビ、ラジオ、郵送物、電子メール、音声等の、場所又は手段による、広告・宣伝活動を含む。 The gummy composition can be labeled to the effect that it contains processed cacao beans, that the amount thereof is large, that it contains polyphenols, that the amount of polyphenols is large, and the expected effects of polyphenols. It is possible to label that it is recommended to consume the food for the target of the above. Labeling can be done directly or indirectly. Examples of direct labeling are descriptions on tangible objects such as the product itself, packages, containers, labels, tags, etc. Examples of indirect labeling are: Including advertising and publicity activities by place or means such as websites, stores, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mail, e-mail, voice, etc.
  以下、実施例を用いて、本発明をさらに具体的に説明する。 The present invention will be described in more detail below using examples.
＜未破砕カカオ豆細胞を含有する組成物（カカオ組成物）の調製＞
　カカオポッドから取り出したパルプ付きカカオ豆のパルプを除去し、乾燥させたカカオ豆を原料として、下記の方法で、未破砕カカオ豆細胞を含有する組成物（粉末状）を調製した。 <Preparation of composition (cocoa composition) containing uncrushed cocoa bean cells>
A composition (powder) containing uncrushed cocoa bean cells was prepared by the following method, using as a raw material the pulped cocoa beans taken out from the cocoa pods and then dried.
軟化工程（加熱工程）
(1)　鍋に、カカオ豆重量の５倍重量の水を入れ、沸騰させる。
(2)　前記(1)に原料のカカオ豆を入れて、１時間煮る。
(3)　ザルにカカオ豆をあけて、水を切る。 Softening process (heating process)
(1) Put 5 times the weight of cacao beans in a pan and bring it to a boil.
(2) Add cacao beans as a raw material to (1) and boil for 1 hour.
(3) Open the cocoa beans in a colander and drain the water.
シェル剥離工程
　手作業にて、カカオ豆からシェルを剥離する。 Shell Stripping Step Manually strip the shells from the cocoa beans.
破砕工程（裏ごし工程）
　篩（32Me）にて、裏ごしする。 Crushing process (purifying process)
Strain through a sieve (32Me).
粉末化工程
(1)　破砕工程により得られた破砕物を、減圧乾燥機にて乾燥させ（乾燥条件９８℃、２時間）、水分３％以下の粉末カカオ豆破砕物を調製する。
(2)　前記粉末カカオ豆破砕物は、再度32Me篩を通過させて粉末化する。 powdering process
(1) The crushed material obtained in the crushing step is dried in a vacuum dryer (drying conditions: 98°C, 2 hours) to prepare crushed powdery cacao beans with a moisture content of 3% or less.
(2) The powdered cacao bean crushed product is again passed through a 32Me sieve to be pulverized.
　未破砕カカオ豆細胞を含有する組成物を、以下の実施例で用いた。 A composition containing uncrushed cocoa bean cells was used in the following examples.
＜カカオポリフェノール含有量の測定＞
　配合原料中のポリフェノール含有量を、下記の「ポリフェノール含有量の測定方法」にしたがって測定した。 <Measurement of cacao polyphenol content>
The polyphenol content in the compounded raw material was measured according to the following "Method for measuring polyphenol content".
ポリフェノール含有量の測定方法
　ポリフェノール含有量は、フォーリンチオカルト法で測定し、（－）－エピカテキン換算量として算出した。具体的には、全国チョコレート業公正取引協議会「チョコレート類のカカオポリフェノールに係る表示基準」別紙「カカオポリフェノール測定法」に記載された方法により測定し、算出した。 Method for measuring polyphenol content The polyphenol content was measured by the Folin-Ciocalteu method and calculated as (-)-epicatechin equivalent. Specifically, it was measured and calculated according to the method described in the National Chocolate Industry Fair Trade Council "Labeling Standards for Cocoa Polyphenols in Chocolate" attached sheet "Cocoa Polyphenol Measurement Method".
＜未破砕カカオ豆細胞を含有する組成物（カカオ組成物）を配合したグミ組成物の製造＞
1．カカオ原料中のポリフェノール含有量（理論値）を揃えて製造したグミ組成物の比較
（配合） <Production of gummy composition containing composition (cocoa composition) containing uncrushed cocoa bean cells>
1. Comparison (formulation) of gummy compositions manufactured with uniform polyphenol content (theoretical value) in cocoa raw materials
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　ｂはゼラチンの1.22倍量の水で加水した。
　各試験区で使用したポリフェノール含有素材
Ａ(実施例)：粉末状の非破壊カカオ細胞を含有する組成物(ポリフェノール含有量35mg/g)
Ｂ(比較例)：ココアパウダー（油分22%、アルカリゼーション無、ポリフェノール含有量45mg/g）
Ｃ(比較例)：カカオエキスパウダー（特許6268333の方法により製造、ポリフェノール含有量169mg/g） b was added with 1.22 times as much water as gelatin.
Polyphenol-containing material A used in each test plot (Example): Composition containing powdered non-destroyed cocoa cells (polyphenol content 35 mg/g)
B (comparative example): cocoa powder (oil content 22%, no alkalization, polyphenol content 45 mg/g)
C (comparative example): cocoa extract powder (manufactured by the method of patent 6268333, polyphenol content 169mg/g)
（製法）
（1）aを125℃まで煮詰めた。
（2）110℃まで品温が下がった時点で、b及び乳化剤を加えて混合した。
（3）酸味料を加えて混合した。
（4）サンプルを加えて混合した。
（5）加水し、Bxを79.5に調整した。
（6）コーンスターチにデポジットし、エージングをした。
（7）24時間後にデモールドし、各種測定をした。 (Manufacturing method)
(1) a was boiled down to 125°C.
(2) When the product temperature dropped to 110°C, b and an emulsifier were added and mixed.
(3) The acidulant was added and mixed.
(4) Sample was added and mixed.
(5) Water was added to adjust Bx to 79.5.
(6) Deposited on cornstarch and aged.
(7) After 24 hours, it was demolded and various measurements were taken.
（評価）
　下記の評価基準に基づき、専門パネル3名により各サンプルを5段階で絶対評価した。 (evaluation)
Based on the evaluation criteria below, each sample was absolutely evaluated on a 5-point scale by a panel of three experts.
苦味
５：苦味を強く感じ、グミ組成物としての許容範囲を超え違和感を覚える。
４：苦味をやや感じるが、グミ組成物として許容範囲の品質である。
３：苦味においてはどちらでもない。
２：苦味をほとんど感じない。 
１：全く苦味を感じない。  Bitterness 5: The bitterness is felt strongly, exceeding the allowable range as a gummy composition and causing discomfort.
4: A slightly bitter taste is felt, but the quality is acceptable as a gummy composition.
3: neither in terms of bitterness.
2: Almost no bitterness is felt.
1: Feel no bitterness at all.
渋味
５：渋味を強く感じ、グミ組成物としての許容範囲を超え違和感を覚える。
４：渋味をやや感じるが、グミ組成物として許容範囲の品質である。
３：渋味においてはどちらでもない。
２：渋味をほとんど感じない。 
１：全く渋味を感じない。 Astringent taste 5: The astringent taste is felt strongly, exceeding the allowable range as a gummy composition and giving a sense of discomfort.
4: Slightly astringent taste is felt, but the quality is acceptable as a gummy composition.
3: neither in terms of astringency.
2: Almost no astringency is felt.
1: Absolutely no astringency is felt.
口中への付着
５：口中への付着を強く感じ、グミ組成物としての許容範囲を超え違和感を覚える。
４：口中への付着をやや感じるが、グミ組成物として許容範囲の品質である。
３：口中への付着においてはどちらでもない。
２：口中への付着をほとんど感じない。 
１：全く口中への付着を感じない。 Adhesion to the mouth 5: The adhesion to the mouth is felt strongly, exceeding the allowable range as a gummy composition and giving a sense of discomfort.
4: Slight adhesion to the mouth is felt, but the quality is acceptable as a gummy composition.
3: neither of them in adhesion to the mouth.
2: Adhesion to the mouth is hardly felt.
1: No adhesion to the mouth is felt at all.
手指への付着
５：手指で把持した際にべたつきを強く感じ、グミ組成物としての許容範囲を超え違和感を覚える。
４：手指で把持した際にべたつきをやや感じるが、グミ組成物として許容範囲の品質である。
３：手指で把持した際のべたつきはどちらでもない。
２：手指で把持した際のべたつきをほとんど感じない。 
１：手指で把持した際のべたつきを全く感じない。 Adhesion to fingers 5: Strong stickiness is felt when gripped with fingers, exceeding the permissible range as a gummy composition and giving a sense of discomfort.
4: A slightly sticky feeling is felt when gripped with fingers, but the quality is acceptable as a gummy composition.
3: No stickiness when gripped with fingers.
2: Almost no stickiness is felt when gripped with fingers.
1: Absolutely no stickiness is felt when gripped with fingers.
　なお、いずれの評価においても、１、２、３又は４であれば、課題を解決しているといえる。 It should be noted that if any evaluation is 1, 2, 3 or 4, it can be said that the problem has been solved.
硬度測定
　グミ組成物の硬さを確認する為、レオメーター(株式会社レオテック製)を用いて硬度を測定した。
プランジャー進入距離：4mm
プランジャー侵入速度：6cm/min
プランジャー：7mm球体 Hardness Measurement In order to confirm the hardness of the gummy composition, the hardness was measured using a rheometer (manufactured by Rheotech Co., Ltd.).
Plunger entry distance: 4mm
Plunger penetration speed: 6cm/min
Plunger: 7mm sphere
（結果）
　結果を下表に示す。 (result)
The results are shown in the table below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　上記の結果より、未破砕カカオ豆細胞を含有する組成物を配合することにより、苦味・渋味が少なく、口中及び手指への付着の少ないカカオポリフェノールを強化したグミ組成物を得ることができた。 From the above results, by blending a composition containing uncrushed cacao bean cells, it was possible to obtain a cocoa polyphenol-enhanced gummy composition with less bitterness and astringency and less adhesion to the mouth and fingers. .
　また、硬度測定結果から、未破砕カカオ豆細胞を含有する組成物を配合したグミ組成物が最も良好にゲル化しており、グミ組成物として良好な品質であった。ココアパウダーを配合したグミ（試験区Ｂ）は、好ましい硬度の範囲内であるが、口中及び手指への付着性（ベタつき）が確認されていること、硬度測定後の凹みが回復せず変形したままであったことから、ゲル化不良であるとみなされる。カカオエキスパウダーを配合したグミ(試験区Ｃ)は、好ましい硬度の範囲外であり、十分な硬度が得られず、なおかつ口中及び手指への付着性が確認されていることから、ゲル化不良であるとみなされる。 In addition, from the hardness measurement results, the gummy composition containing the composition containing uncrushed cocoa bean cells gelled best and was of good quality as a gummy composition. The gummy containing cocoa powder (test group B) had a hardness within the preferred range, but it was confirmed that it adhered (stickiness) to the mouth and fingers, and the dents after hardness measurement did not recover and were deformed. It is considered to be poorly gelled because it remained intact. The gummy containing cacao extract powder (test group C) was outside the preferred hardness range, did not have sufficient hardness, and was confirmed to adhere to the mouth and fingers, resulting in poor gelation. considered to be.
2．ポリフェノール含有素材高配合グミ組成物の製造例
（配合） 2. Production example of gummy composition with high polyphenol-containing material (formulation)
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　ｂはゼラチンの1.22倍量の水で加水した。また、cは事前に混合した。すべての試験区で、ポリフェノール含有素材として、粉末状の未破砕カカオ豆細胞を含有する組成物(ポリフェノール含有量44mg/g、プロシアニジン含有量14mg/g)を使用した。 b was added with water 1.22 times the amount of gelatin. Also, c was premixed. In all test plots, a composition containing powdery uncrushed cocoa bean cells (polyphenol content: 44 mg/g, procyanidin content: 14 mg/g) was used as the polyphenol-containing material.
（製法）
（1）aを125℃まで煮詰めた。
（2）110℃まで品温が下がった時点で、b及び乳化剤を加えて混合した。
（3）ｃを加えて混合した。
（4）加水し、Bxを79.5に調整した。
（5）コーンスターチにデポジットし、エージングをした。
（6）24時間後にデモールドし、各種測定をした。 (Manufacturing method)
(1) a was boiled down to 125°C.
(2) When the product temperature dropped to 110°C, b and an emulsifier were added and mixed.
(3) c was added and mixed.
(4) Water was added to adjust Bx to 79.5.
(5) Deposited on cornstarch and aged.
(6) After 24 hours, it was demolded and various measurements were taken.
（評価）
　前述の評価基準（苦味、渋味、口中への付着、及び手指への付着）に基づき、専門家２名により各サンプルを5段階で絶対評価した。なお、いずれの評価においても、１、２、３、又は４であれば、課題を解決しているといえる。 (evaluation)
Based on the aforementioned evaluation criteria (bitter taste, astringent taste, adhesion to the mouth, and adhesion to fingers), two experts evaluated each sample absolutely on a 5-point scale. In addition, in any evaluation, if it is 1, 2, 3, or 4, it can be said that the problem is solved.
（カカオポリフェノール含有量の測定）
　配合原料中のポリフェノール含有量を、下記の「ポリフェノール含有量の測定方法」にしたがって測定した。配合原料中のプロシアニジン含有量を、下記の「プロシアニジン含有量の測定方法」にしたがって測定した。 (Measurement of cacao polyphenol content)
The polyphenol content in the compounded raw material was measured according to the following "Method for measuring polyphenol content". The procyanidin content in the compounded raw material was measured according to the following "Method for measuring procyanidin content".
　またグミ組成物中のポリフェノール含有量は、下記の前処理を行った後の試料について、下記の「ポリフェノール含有量の測定方法」にしたがって測定して測定値Ａを得て、またポリフェノール含有素材を糖原料に代替して調製した対照グミ組成物について同様に測定を行い、測定値Ｂを得て、下式により求めた。 In addition, the polyphenol content in the gummy composition was obtained by measuring the sample after the following pretreatment according to the following "Method for measuring polyphenol content" to obtain a measured value A. A control gummy composition prepared by substituting the sugar raw material was similarly measured to obtain a measured value B, which was obtained by the following formula.
　グミ組成物中のポリフェノール含有量（mg/g）＝測定値Ａ（mg/g）－測定値Ｂ（mg/g） Polyphenol content (mg/g) in gummy composition = measured value A (mg/g) - measured value B (mg/g)
　グミ組成物中のプロシアニジン含有量は、下記の前処理を行った後、得られた試料について下記の「プロシアニジン含有量の測定方法」にしたがって測定し、測定値Ａを得て、またポリフェノール含有素材を糖原料に代替して製造した対照グミ組成物について同様に測定を行い、測定値Ｂを得て、下式により求めることができる。 The procyanidin content in the gummies composition was measured according to the following "Method for measuring procyanidin content" for the sample obtained after the following pretreatment, to obtain a measured value A, and polyphenol-containing material A control gummy composition produced by replacing B with a sugar raw material is measured in the same manner to obtain a measured value B, which can be obtained by the following formula.
　グミ組成物中のプロシアニジン含有量（mg/g）＝測定値Ａ（mg/g）－測定値Ｂ（mg/g） Procyanidin content (mg/g) in gummy composition = measured value A (mg/g) - measured value B (mg/g)
前処理
(1)　液体窒素を用いてグミ組成物を凍結した。
(2)　ミルを用いて粉砕した。 Preprocessing
(1) Liquid nitrogen was used to freeze the gummy composition.
(2) pulverized using a mill;
ポリフェノール含有量の測定方法
　ポリフェノール含有量は、フォーリンチオカルト法で測定し、（－）－エピカテキン換算量として算出した。具体的には、全国チョコレート業構成取引協議会「チョコレート類のカカオポリフェノールに係る表示基準」別紙「カカオポリフェノール測定法」に記載された方法により測定し、算出した。 Method for measuring polyphenol content The polyphenol content was measured by the Folin-Ciocalteu method and calculated as (-)-epicatechin equivalent. Specifically, it was measured and calculated according to the method described in the "Labeling standards for cacao polyphenols in chocolate" attached sheet "Cocoa polyphenol measurement method" by the National Chocolate Industry Composition Trade Council.
プロシアニジン含有量の測定方法
　HPLCにて測定した。詳細には、カラムは、Ｄｅｖｅｒｏｓｉｌ－ＯＤＳ－ＨＧ５（４．６ｍｍ×２５０ｍｍ、φ５μ、野村化学株式会社製)を使用した。溶離液は、Ａ液とＢ液で構成され、Ａ液は０．１%トリフルオロ酢酸水溶液、Ｂ液は０．１％トリフルオロ酢酸/アセトニトリル溶液を使用した。カラムへ通す溶離液の流速は０．８ｍｌ／分、グラジェントの条件は、溶離液全体に占めるＢ液の割合を、開始時点で１０％、開始５分後で１０％、開始３５分後で２５％、開始４０分後で１００％、開始４５分後で１００％とした。サンプルインジェクション量は１０μＬであり、エピカテキンを標準品として、各成分をエピカテキン当量で定量した。
　各成分：カテキン、エピカテキン、プロシアニジンＢ２、プロシアニジンＢ５、プロシアニジンＣ１、シンナムタンニンＡ２ Procyanidin content was measured by HPLC. Specifically, the column used was Deverosil-ODS-HG5 (4.6 mm×250 mm, φ5 μm, manufactured by Nomura Chemical Co., Ltd.). The eluent was composed of liquids A and B, with liquid A being a 0.1% trifluoroacetic acid aqueous solution and liquid B being a 0.1% trifluoroacetic acid/acetonitrile solution. The flow rate of the eluent passed through the column was 0.8 ml/min, and the gradient conditions were 10% at the start, 10% at 5 minutes after the start, and 10% at 35 minutes after the start. 25%, 100% 40 minutes after the start, and 100% 45 minutes after the start. The amount of sample injection was 10 μL, and epicatechin was used as a standard, and each component was quantified in terms of epicatechin equivalent.
Ingredients: catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2
（結果）
　結果を下表に示す。 (result)
The results are shown in the table below.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
＜未破砕カカオ豆細胞を含有する組成物（カカオ組成物）の製造、分析＞
　下記を準備・製造した。
（カカオ豆原料Ａ）
　カカオポッドから取り出したパルプ付きカカオ豆を、原料Ａとして、以下で用いた。 <Production and analysis of composition containing uncrushed cocoa bean cells (cocoa composition)>
Prepared and manufactured the following.
(Cocoa bean raw material A)
The pulped cocoa beans removed from the cocoa pods were used as raw material A below.
（カカオ豆原料Ｂ）
　カカオポッドから取り出したパルプ付きカカオ豆のパルプを除去し、乾燥したものを、原料Ｂとして、以下で用いた。 (Cocoa bean raw material B)
The pulp-bearing cocoa beans taken out from the cocoa pods were removed from the pulp and dried, which was used as raw material B below.
（比較例）
　従来の発酵、乾燥、ロースト、及び磨砕工程を経て、従来のカカオ豆加工品としてのカカオマスを調製した。また、このカカオマスを、従来の油圧プレス機で処理して、油分１２％又は油分２２％のココアパウダーを調製した。 (Comparative example)
Cocoa mass was prepared as a conventional cocoa bean processed product through conventional fermentation, drying, roasting and grinding processes. The cocoa mass was also processed in a conventional hydraulic press to prepare 12% oil or 22% oil cocoa powder.
（カカオ組成物）
　原料Ａ、又はＢを用い、加熱処理工程、シェル剥離工程、及び破砕工程（裏ごし工程）を経て、カカオ豆加工品Ａ１（原料Ａ使用、32メッシュによる裏ごし品）、Ａ２（原料Ａ使用、32メッシュ及び60メッシュによる裏ごし品）、Ｂ１（原料Ｂ使用、32メッシュによる裏ごし品）、Ｂ２（原料Ｂ使用、32メッシュ及び60メッシュによる裏ごし品）を得た。 (Cacao composition)
Using raw material A or B, through a heat treatment process, a shell peeling process, and a crushing process (purifying process), cocoa bean processed product A1 (using raw material A, pureed by 32 mesh), A2 (using raw material A, 32 B1 (using raw material B, pureed by 32 mesh), B2 (using raw material B, pureed by 32 mesh and 60 mesh) were obtained.
　それぞれの工程は、下記のように実施した。 Each process was carried out as follows.
（加熱処理工程）
(1) 鍋に、原料カカオ豆の重量の５倍重量の水を入れ、沸騰させる。
(2) (1)に原料カカオ豆を入れ、原料Ａは３０分間、原料Ｂは１時間煮る。
(3) ザルにカカオ豆をあけて、水を切る。
　なお、ボイル時の水の量は、5倍量でも20倍量でもポリフェノール残存率に違いはなく、ボイル時間は、ポリフェノール残存率に影響を与えることが分かった。 (Heat treatment step)
(1) Put 5 times the weight of the cacao beans in a pot and bring it to a boil.
(2) Add raw cacao beans to (1) and boil raw material A for 30 minutes and raw material B for 1 hour.
(3) Open the cocoa beans in a colander and drain the water.
It was found that there was no difference in the polyphenol residual rate whether the amount of water at the time of boiling was 5 times or 20 times the amount, and that the boiling time affected the polyphenol residual rate.
（シェル剥離工程）
 　手作業にて、カカオ豆からシェルを剥離する。 (shell peeling process)
Manually peel off the shell from the cocoa beans.
（破砕工程（裏ごし工程））
(1) 篩（32メッシュ、目開き500μｍ）で裏ごしする。
(2) 必要に応じ、(1)を篩（60メッシュ、目開き250μｍ）でさらに裏ごしする。 (Crushing process (purifying process))
(1) Strain through a sieve (32 mesh, 500 µm opening).
(2) If necessary, filter (1) further through a sieve (60 mesh, 250 μm opening).
（ポリフェノール含有量の測定）
　ポリフェノール含有量は、上述のフォーリンチオカルト法で測定した。 (Measurement of polyphenol content)
Polyphenol content was measured by the Folin-Ciocalteu method described above.
　ポリフェノール残存率は、原料Ａを用いた場合は、カカオポッドから取り出した生豆のポリフェノール総量を１００％として算出した。また、原料Ｂを用いた場合は、カカオポッドから取り出したパルプ付きカカオ豆のパルプを除去し、乾燥させたカカオ豆のポリフェノール総量を１００％として算出した。 When raw material A was used, the polyphenol residual rate was calculated assuming that the total amount of polyphenols in the green beans taken out from the cacao pod was 100%. In addition, when raw material B was used, the pulp was removed from the cocoa beans with pulp taken out from the cocoa pod, and the total amount of polyphenols in the dried cocoa beans was calculated as 100%.
（プロシアニジンの測定）
　プロシアニジンは、上述のようにＨＰＬＣで定量した。 (Measurement of procyanidins)
Procyanidins were quantified by HPLC as described above.
　プロシアニジン残存率は、原料Ａを用いた場合は、カカオポッドから取り出した生豆のプロシアニジン含有量を１００％として算出した。また、原料Ｂを用いた場合は、カカオポッドから取り出したパルプ付きカカオ豆のパルプを除去し、乾燥させたカカオ豆のプロシアニジン含有率を１００％として算出した。 When raw material A was used, the procyanidin residual rate was calculated with the procyanidin content of the raw beans taken out from the cacao pod as 100%. In addition, when raw material B was used, the procyanidin content of the dried cocoa beans after removing the pulp from the cocoa beans with pulp removed from the cocoa pod was calculated as 100%.
（フリーファットの測定）
　フリーファットは、下記の方法で測定した。
(1) サンプル約5g（a）を50ml遠沈管に入れる
(2) n-ヘキサン25mlを加える
(3) 130回/分×3分間、振幅4cmで振とう
(4) 3000rpm,4℃,10分間遠心分離
(5) 100ml三角フラスコの重量（b）を測定
(6) 上記(4)の上澄をろ紙上に移してろ過し、100ml三角フラスコでろ液を回収
(7) 窒素ガスを吹き付けてn-ヘキサンを蒸発させる
(8) 真空定温乾燥機にて、98℃、減圧下で4時間保持し、n-ヘキサンを蒸発させる
(9) デシケーター内で空冷後、三角フラスコの重量（c）を測定 (measurement of free fat)
Free fat was measured by the following method.
(1) Put about 5g (a) of the sample into a 50ml centrifuge tube
(2) Add 25ml of n-hexane
(3) Shake 130 times/min for 3 minutes with an amplitude of 4 cm
(4) Centrifugation at 3000 rpm, 4°C, 10 minutes
(5) Measure the weight (b) of the 100ml Erlenmeyer flask
(6) Transfer the supernatant from (4) above to a filter paper and filter, then collect the filtrate in a 100 ml Erlenmeyer flask.
(7) Blow nitrogen gas to evaporate n-hexane
(8) Hold at 98°C under reduced pressure for 4 hours in a vacuum constant temperature dryer to evaporate n-hexane.
(9) After air cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.
　サンプル重量中のフリーファット含有率（％）＝（c－b）／a×100
　油分あたりのフリーファット含有率（％）＝<x>／a中の油分×100
　固形分あたりのフリーファット含有率（％）＝<x>／（a－a中の水分）×100 Free fat content in sample weight (%) = (c-b) / a x 100
Free fat content per oil (%) = Oil content in <x>/a x 100
Free fat content per solid content (%) = <x> / (moisture in a - a) x 100
（油のしみ出しの比較観察）
　原料Ａの６０メッシュ裏ごし処理品（カカオ豆加工品Ａ２）、カカオマス、及び融解させた市販のミルクチョコレートをそれぞれマイクロチューブにおよそ２ｇ測り取り、遠心分離（１６，０００ｒｐｍ、１０分間）した後、各材料からの油の分離を目視で観察した。 (Comparative observation of oil seepage)
Approximately 2 g of raw material A pureed 60 mesh (cocoa bean processed product A2), cacao mass, and melted commercial milk chocolate were each weighed into a microtube, centrifuged (16,000 rpm, 10 minutes), and then each The separation of oil from the material was visually observed.
（構造観察）
　下記の手順で、マイクロスコープにより観察した。
(1) サンプルをスライドガラスに載せる
(2) n-ヘキサンを滴下する
(3) メチレンブルー溶液を滴下する
(4) ヨウ素液を滴下する
(5) マイクロスコープにて観察 (structural observation)
It was observed with a microscope according to the following procedure.
(1) Place the sample on a slide glass
(2) drop n-hexane
(3) Drop methylene blue solution
(4) Drop the iodine solution
(5) Observation with a microscope
　また、下記の手順で、共焦点顕微鏡により観察した。
(1) サンプルをスライドガラスに載せる
(2) Nile Mix染色液を滴下する
(3) カバーガラスを載せる
(4) 共焦点顕微鏡にて観察 In addition, observation was made with a confocal microscope according to the following procedure.
(1) Place the sample on a slide glass
(2) Drop the Nile Mix staining solution
(3) Place the cover glass
(4) Observation with a confocal microscope
Nile Mix染色液：1,2-Propanediolに2％超純水を入れて混合し、溶媒を調製する。Nile Red 0.02g 及び Nile Blue A 0.01gを前記溶媒に入れて１Ｌに調整した後、１時間以上撹拌混合する。 Nile Mix staining solution: Add 2% ultrapure water to 1,2-Propanediol and mix to prepare a solvent. Add 0.02 g of Nile Red and 0.01 g of Nile Blue A into the solvent, adjust the volume to 1 L, and stir and mix for 1 hour or longer.
（未破砕細胞の割合の測定）
　下記の手順で、未破砕細胞の割合を測定・算出した。
(1)　測定試料0.03ｇをコニカルチューブに入れて、2ｍｌの超純水を加えて撹拌し、さらに0.5ｍｌの0.01％メチレンブルー溶液（メチレンブルー三水和物（分子式 :  C16H18N3SCl・3H2O 分子量 :  373.90）を超純水にて溶解、希釈し、0.01％（w/v）のメチレンブルー溶液　とする）を加えて撹拌した後、スライドガラスに滴下し、カバーガラスを載せてマイクロスコープで観察する（倍率：450倍）。
(2)　前記画像を画像解析ソフト「ＩｍａｇｅＪ」（フリーソフト、以下ＵＲＬからダウンロードが可能：https://imagej.net/Welcome、バージョン1.50）を用いて、以下の「エリア面積（Ａ）」、「破砕細胞数（Ｂ）」を得る。
　エリア面積（Ａ）：画像を二値化(make binary)した後に、「Analyze」機能を用いることにより「Area」として解析される。なお、二値化した際に、光の加減で空洞になってしまった部分については「fill holes」により埋めて解析した。
　破砕細胞数（Ｂ）：「Cell Counter」機能により、画像から目視で破砕されている細胞を選択して手動でカウントする。
(3)　一つの未破砕細胞面積（Ｃ）については、細胞を半径10μｍの円とした概算値とすることにより算出する（10×10×3.14＝314μｍ2）。
(4)　エリア面積（Ａ）を一つの未破砕細胞面積（Ｃ）で除して全細胞数（Ｄ）を得る。
　カカオ豆細胞中の未破砕細胞の割合（％）は、以下の式により算出する。全細胞数（Ｄ）が100～300の範囲であるエリアを５以上について値を算出し、平均値を求める。 (Measurement of percentage of unbroken cells)
The ratio of unbroken cells was measured and calculated by the following procedure.
(1) Place 0.03 g of the measurement sample in a conical tube, add 2 ml of ultrapure water and stir, then add 0.5 ml of 0.01% methylene blue solution (methylene blue trihydrate (molecular formula: C 16 H 18 N 3 SCl. 3H 2 O (molecular weight: 373.90) was dissolved and diluted with ultrapure water to make a 0.01% (w/v) methylene blue solution) and stirred. Observe with a scope (magnification: 450x).
(2) Using the image analysis software "ImageJ" (free software, downloadable from the following URL: https://imagej.net/Welcome, version 1.50), the following "area area (A)", Obtain the "Brushed Cell Count (B)".
Area Area (A): After make binary the image is analyzed as 'Area' by using the 'Analyze' function. In addition, when binarizing, the part that became hollow due to the adjustment of the light was filled with "fill holes" and analyzed.
Number of crushed cells (B): Using the "Cell Counter" function, visually crushed cells are selected from the image and counted manually.
(3) The area of one unbroken cell (C) is calculated by approximating the cell as a circle with a radius of 10 μm (10×10×3.14=314 μm 2 ).
(4) Divide area area (A) by one unbroken cell area (C) to obtain total cell number (D).
The ratio (%) of unbroken cells in cocoa bean cells is calculated by the following formula. Values are calculated for 5 or more areas where the total cell count (D) is in the range of 100 to 300, and the average value is obtained.
　カカオ豆細胞中の未破砕細胞の割合（％）＝（Ｄ－Ｂ）／Ｄ×100 　Percentage (%) of unbroken cells in cocoa bean cells = (D - B) / D x 100
（粒度分布）
　粒度分布計（レーザー回折式粒度分布測定装置ＳＡＬＤ－２２００（株式会社島津製作所））にて測定した。図面の縦軸は、各粒子径の体積分布が全体の体積に占める割合を示す相対粒子量を％で示し、横軸は粒子径をμｍで示した。 (particle size distribution)
It was measured with a particle size distribution analyzer (laser diffraction particle size distribution analyzer SALD-2200 (Shimadzu Corporation)). The vertical axis of the drawing indicates the relative particle amount in %, which indicates the ratio of the volume distribution of each particle size to the total volume, and the horizontal axis indicates the particle size in μm.
（水分）
　水分は、日本国消費者庁Ｗｅｂページの「別添　栄養表示関係」（http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf）における「別添　栄養成分等の分析方法等」　５．炭水化物　イ　水分　（３）減圧加熱乾燥法に従って測定した。 (moisture)
Moisture content is defined as "Attachment Nutrition Labeling" on the website of the Consumer Affairs Agency of Japan (http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf) 4. Analysis methods for components, etc.” Carbohydrates (a) Moisture (3) Measured according to the vacuum heat drying method.
（油分）
　油分は、日本国消費者庁Ｗｅｂページの「別添　栄養表示関係」（http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf）における「別添　栄養成分等の分析方法等」　２．脂質　（１）エーテル抽出法に従って測定した。 (oil content)
For oil content, refer to "Attachment Nutrition Labeling" (http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf) on the website of the Consumer Affairs Agency of Japan. Analytical methods for components, etc.” 2. Lipids (1) Measured according to the ether extraction method.
（結果）
　測定結果を下表に示した。 (result)
The measurement results are shown in the table below.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　従来のカカオ豆加工品であるカカオマスやココアパウダーは、含有する油分に対するフリーファットの割合が７０％以上であるのに対して、カカオ組成物（表中のカカオ豆加工品Ａ１～Ｂ２を指す。）は３０％以下であり、著しく低かった。 Cocoa mass and cocoa powder, which are conventional cocoa bean processed products, have a free fat ratio of 70% or more to the contained oil, whereas cocoa compositions (cocoa bean processed products A1 to B2 in the table). ) was 30% or less, which was significantly low.
　また、ポリフェノール残存率は、従来のカカオ豆加工品であるカカオマスは４０～５１％であるのに対して、カカオ組成物では７０％以上であり、従来の加工法により得られる素材に対して著しく高い残存率を有していた。プロシアニジン残存率も、従来のカカオ豆加工品であるカカオマスは１６～２１％であるのに対して、カカオ組成物では７０％以上であり、従来の加工法により得られる素材に対して著しく高い残存率を有していた。 In addition, the polyphenol residual rate is 40 to 51% in cacao mass, which is a conventional cocoa bean processed product, but is 70% or more in the cacao composition, which is significantly higher than the material obtained by conventional processing methods. It had a high survival rate. The procyanidin residual rate is also 16 to 21% in cocoa mass, which is a conventional cocoa bean processed product, but is 70% or more in the cocoa composition, which is significantly higher than that of materials obtained by conventional processing methods. had a rate
　マイクロスコープによる観察では、加熱処理後のカカオ豆は、細胞膜が残存し、細胞内部に水分を含んで膨張した澱粉粒の存在が確認できた（図１ｂ）。加熱処理後に破砕されたカカオ組成物についても、細胞膜が残存し、細胞内の成分は保持されていた（図１ｃ）。一方、カカオマスは、細胞膜が破砕されて、細胞内部の成分が放出されていた（図１ｄ）。 Observation with a microscope confirmed that the cocoa beans had cell membranes remaining after heat treatment, and the presence of starch granules that were swollen with moisture inside the cells (Fig. 1b). In the cocoa composition crushed after heat treatment, the cell membrane remained and the intracellular components were retained (Fig. 1c). On the other hand, cocoa mass had its cell membrane crushed and the components inside the cell were released (Fig. 1d).
　また、共焦点顕微鏡観察では、未加工のカカオ豆では、細胞内に脂質が存在することが確認でき、カカオ組成物では、タンパク質と脂質の所在が同じであることから、細胞が破砕されず、細胞内に脂質がとどまっていることが確認できた。一方、カカオマスは、タンパク質と脂質の所在が異なることから（図２ｃ）、細胞が破砕されて細胞内に存在した脂質やタンパク質が放出されていた。 In addition, by confocal microscopic observation, it can be confirmed that lipids are present in the cells of unprocessed cocoa beans, and in the cocoa composition, the locations of proteins and lipids are the same. It was confirmed that the lipid remained in the cells. On the other hand, in cacao mass, since the locations of proteins and lipids are different (Fig. 2c), lipids and proteins present in the cells were released when the cells were crushed.
　また、未破砕細胞の割合（未破砕細胞率）を算出した結果を、下表に示した。 In addition, the results of calculating the ratio of unbroken cells (unbroken cell ratio) are shown in the table below.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　カカオ豆加工品Ｂ２のカカオ豆細胞中の未破砕カカオ豆細胞の割合を上表に基づき平均値として算出したところ、74.7％であった。 The percentage of uncrushed cocoa bean cells in the cocoa bean cells of the processed cocoa bean product B2 was calculated as an average value based on the above table and was 74.7%.
　粒度分布では、カカオマスは、粒子径が５～１０μｍの範囲にピークを有していた（図３ｂ）一方で、カカオ組成物（カカオ豆加工品Ａ２、６０メッシュ裏ごし品）は、カカオマスとは異なり、粒子径がほぼ２０μｍ以上であり、大きな粒子径を有していた（図３ａ）。図３ａにおいて、粒子の１００％が１０μｍ～１．５ｍｍの範囲内に含まれていたことから、カカオ豆加工品Ａ２の粒度分布は１０μｍ～１．５ｍｍの範囲内であった。 In the particle size distribution, cocoa mass had a peak in the particle size range of 5-10 μm (Fig. 3b), while the cocoa composition (cocoa bean processed product A2, 60 mesh pureed product) was different from cocoa mass. , had a large particle size, with a particle size of approximately 20 μm or more (Fig. 3a). In FIG. 3a, 100% of the particles were contained within the range of 10 μm to 1.5 mm, so the particle size distribution of the cocoa bean processed product A2 was within the range of 10 μm to 1.5 mm.
　なお、カカオ組成物（図３ａ）のメディアン径は３１８．８μｍ、モード径は３９１．７μｍ、平均径は２６９．９μｍであった。カカオマス（図３ｂ）のメディアン径は７．４μｍ、モード径は７．５μｍ、平均径は６．８μｍであった。 The cacao composition (Fig. 3a) had a median diameter of 318.8 µm, a mode diameter of 391.7 µm, and an average diameter of 269.9 µm. The cocoa mass (Fig. 3b) had a median diameter of 7.4 µm, a modal diameter of 7.5 µm and an average diameter of 6.8 µm.
　また、油のしみ出しに関しては、カカオマス、及び融解させた市販のミルクチョコレートについては分離した油が観察されたが、カカオ豆加工品Ａ２には油の分離が見られなかった（図４）。 In addition, with regard to oil exudation, separated oil was observed in cacao mass and melted commercial milk chocolate, but no oil separation was observed in processed cocoa bean product A2 (Fig. 4).
＜破断強度の測定＞
　加熱したカカオ豆の破断強度を測定した。 <Measurement of breaking strength>
The breaking strength of the heated cocoa beans was measured.
（材料及び方法）
　サンプルA～Dの調製手順を下記に示した。
Ａ：未発酵乾燥カカオ豆
　未発酵豆（乾燥豆）を減圧乾燥機にて100℃、4時間乾燥
Ｂ：未発酵ローストカカオ豆　
　(1) 未発酵豆（乾燥豆）をロースターにて126℃、40分ロースト
　(2) 減圧乾燥機にて100℃、4時間乾燥
Ｃ：未発酵ボイル（１時間）乾燥カカオ豆
　(1) 未発酵豆（乾燥豆）を沸騰水にて1時間ボイル
　(2) 減圧乾燥機にて100℃、4時間乾燥
Ｄ：未発酵ボイル（２時間）乾燥カカオ豆
　(1) 未発酵豆（乾燥豆）を沸騰水にて2時間ボイル
　(2) 減圧乾燥機にて100℃、4時間乾燥 (Material and method)
The procedure for preparing samples AD is shown below.
A: Unfermented dried cocoa beans Dry unfermented beans (dried beans) in a vacuum dryer at 100 ° C for 4 hours B: Unfermented roasted cacao beans
(1) Roast unfermented beans (dried beans) in a roaster at 126°C for 40 minutes (2) Dry in a vacuum dryer at 100°C for 4 hours C: Unfermented boil (1 hour) Dried cocoa beans (1) Unfermented Boil fermented beans (dried beans) in boiling water for 1 hour (2) Dry at 100°C for 4 hours in a vacuum dryer D: Unfermented boiled (2 hours) Dried cocoa beans (1) Unfermented beans (dried beans) Boil in boiling water for 2 hours (2) Dry in a vacuum dryer at 100°C for 4 hours
　破断強度は、下記の条件により測定した。
・使用機器：FUDOH社レオメーターRTC-3010D-CW
・S.ADJ（進入深度）：4.0mm
・T.SPEED（進入速度）：2cm/min
・プランジャー：直径3mm円柱状
・測定方法：各サンプル（ホールカカオ豆）を架台の中心部に設置し、サンプル温度は22～24℃にて測定した。 Breaking strength was measured under the following conditions.
・Equipment used: FUDOH rheometer RTC-3010D-CW
・S.ADJ (approach depth): 4.0mm
・T.SPEED (approach speed): 2cm/min
・Plunger: 3mm diameter cylindrical shape ・Measurement method: Each sample (whole cocoa bean) was placed in the center of the stand, and the sample temperature was measured at 22-24°C.
（結果）
　結果を下表及び図５に示した。 (result)
The results are shown in the table below and in FIG.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　ボイル加熱により、カカオ豆の破断強度が著しく小さくなった。また、ボイル時間を長くすることにより、破断強度が小さくなった。 Boiling heating significantly reduced the breaking strength of cocoa beans. In addition, the breaking strength became smaller by lengthening the boiling time.
　ポリフェノール高含有のグミ組成物を調製する場合、従来のポリフェノール含有素材（カカオエキスパウダーやココアパウダー等）をグミ組成物の原材料として配合すると、風味品質が良好でない。しかし、本発明により風味品質が良好であるポリフェノール高含有のグミ組成物の調製が可能となる。 When preparing gummy compositions with a high content of polyphenols, if conventional polyphenol-containing materials (cacao extract powder, cocoa powder, etc.) are blended as raw materials of gummy compositions, the flavor quality is not good. However, the present invention allows the preparation of polyphenol-rich gummy compositions with good flavor qualities.

Claims (5)

  1. 　以下の（ａ）～（ｄ）のいずれかのカカオ組成物を含有する、グミ組成物：
    （ａ）粒度分布が１０μｍ～１．５ｍｍの範囲内にあり、未破砕カカオ豆細胞を含有するカカオ組成物、
    （ｂ）油分あたりのフリーファット含有率が６０重量％以下であるカカオ組成物、
    （ｃ）カカオ豆細胞中の未破砕カカオ豆細胞が３０％以上であるカカオ組成物、
    （ｄ）破断強度が３ｋｇｆ以下である、未破砕カカオ豆細胞を含有するカカオ組成物。     A gummy composition containing any of the following cocoa compositions (a) to (d):
    (a) a cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing unbroken cocoa bean cells;
    (b) a cocoa composition having a free fat content of 60% by weight or less per oil content;
    (c) a cocoa composition having 30% or more uncrushed cocoa bean cells in the cocoa bean cells;
    (d) A cocoa composition containing uncrushed cocoa bean cells having a breaking strength of 3 kgf or less.
  2. 　ポリフェノール含有量が０．０１重量％以上である、請求項１に記載のグミ組成物。 The gummy composition according to claim 1, wherein the polyphenol content is 0.01% by weight or more.
  3. 　ポリフェノール含有量が０．１５重量％以上である、請求項１又は２に記載のグミ組成物。 The gummy composition according to claim 1 or 2, wherein the polyphenol content is 0.15% by weight or more.
  4. 　プロシアニジン含有量が０．０２重量％以上である、請求項１～３のいずれか１項に記載のグミ組成物。 The gummy composition according to any one of claims 1 to 3, wherein the procyanidin content is 0.02% by weight or more.
  5. 　原料中のカカオ組成物の配合量が１～３５重量％である、請求項１～４のいずれか１項に記載のグミ組成物。 The gummy composition according to any one of claims 1 to 4, wherein the content of the cacao composition in the raw material is 1 to 35% by weight.
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