WO2023182482A1 - Procédé de production de fèves de cacao - Google Patents

Procédé de production de fèves de cacao Download PDF

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Publication number
WO2023182482A1
WO2023182482A1 PCT/JP2023/011746 JP2023011746W WO2023182482A1 WO 2023182482 A1 WO2023182482 A1 WO 2023182482A1 JP 2023011746 W JP2023011746 W JP 2023011746W WO 2023182482 A1 WO2023182482 A1 WO 2023182482A1
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beans
cocoa
microwave
cacao
microwave heat
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PCT/JP2023/011746
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English (en)
Japanese (ja)
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悟史 渡辺
修平 内田
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株式会社明治
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Publication of WO2023182482A1 publication Critical patent/WO2023182482A1/fr

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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
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa

Definitions

  • the present invention relates to a method for producing cacao beans.
  • cacao The seeds of cacao (Theobroma cacao) are called cacao beans.
  • cacao mass is known as a processed cacao bean product, and is used as a raw material for food products.
  • cacao beans are taken out from cacao pods, the taken out cacao beans are fermented, the fermented cacao beans are dried, and the dried cacao beans are subjected to a roasting process and a hull removal process to prepare cacao nibs.
  • the cacao nibs are subjected to a grinding treatment to prepare cacao mass.
  • known cacao varieties include Criollo, Forastero, and Trinitario.
  • the color of the endosperm of cacao beans of common cacao varieties is purple immediately after harvest, brownish-purple after fermentation, and brown after drying.
  • Patent Document 1 describes a method for producing white cacao nibs.
  • white cacao nibs are obtained by harvesting cacao beans with white endosperm, preheating the harvested cacao beans without fermenting them or after slightly fermenting them, and drying the preheated cacao beans.
  • Cocoa beans can be preheated at a temperature of about 60 to 120°C for 30 seconds to 1 hour by immersing them in boiling water, steaming them, or heating them under pressure in a steam atmosphere. It is done to some extent. Preheating results in the inactivation of enzymes in the cocoa beans or the killing of microorganisms attached to the cocoa beans. Drying after preheating is performed by sunlight, hot air, or direct heating.
  • Cocoa mass prepared from conventional unfermented cocoa beans has a high viscosity.
  • the production efficiency of the food products is reduced (for example, a drop in liquid transferability, loss of food raw materials, etc.) occurs.
  • an object of the present invention is to provide a method for producing cacao beans that enables the production of cacao mass with low viscosity.
  • the present invention provides the following method for producing cocoa beans.
  • the following steps (a) preparing cocoa pod contents containing cocoa beans in an unfermented state; and (b) performing microwave heating treatment on the cocoa pod contents prepared in step (a); A method for producing microwave-heated cocoa beans, the method comprising the step of obtaining treated cocoa beans.
  • a method for producing microwave-heated cocoa beans the method comprising the step of obtaining treated cocoa beans.
  • the production method according to [1] wherein the cacao pod contents are cacao pod contents derived from Criollo type cacao.
  • a drying treatment is performed after the microwave heat treatment to obtain the microwave heat-treated cacao beans.
  • step (b) The production method according to any one of [1] to [3], wherein the cocoa pod contents prepared in step (a) contain pulp.
  • step (b) The manufacturing method according to [4], wherein in step (b), the microwave heat treatment is performed in a state where the cacao beans and the pulp are in contact with each other.
  • step (b) The production according to [4] or [5], wherein in step (b), after the microwave heat treatment, the pulp is removed from the cocoa pod contents to obtain the microwave heat-treated cocoa beans. Method.
  • step (b) after the microwave heat treatment, the pulp is removed from the cocoa pod contents, and then a drying treatment is performed to obtain the microwave heat treated cocoa beans; [4] or The manufacturing method according to [5].
  • step (b) after the microwave heat treatment, drying is performed without removing the pulp from the cocoa pod contents to obtain the microwave heat treated cacao beans, [4] or In the production method [9] step (b) according to [5], after the microwave heat treatment, a pulverization treatment or a grinding treatment is performed without performing a drying treatment, and the microwave heat-treated cacao beans are The manufacturing method according to any one of [1] to [5].
  • the L * value, a * value, and b * value of the L*a * b * color system in the microwave heat-treated cacao beans are respectively L* value : 43 or more and 55 or less, a * value: The manufacturing method according to any one of [1] to [9], wherein the manufacturing method is 2.0 or more and 9.5 or less and b * value: 7.0 or more and 23.5 or less. [11] The production method according to any one of [1] to [10], wherein the total amount of polyphenols in the microwave heat-treated cocoa beans is 42 mg/g or more. [12] The production method according to any one of [1] to [11], wherein the amount of procyanidin in the microwave-heated cocoa beans is 15 mg/g or more.
  • a method for producing cacao beans is provided that enables the production of cacao mass with low viscosity.
  • the present invention includes the following steps: (a) preparing cocoa pod contents containing cocoa beans in an unfermented state; and (b) performing microwave heating treatment on the cocoa pod contents prepared in step (a);
  • the present invention relates to a method for producing microwave-heated cocoa beans, including a step of obtaining finished cocoa beans.
  • Step (a) is a step of preparing cocoa pod contents containing cocoa beans in an unfermented state.
  • cacao varieties from which the cacao pod contents are derived include Criollo, Forastero, and Trinitario.
  • the cocoa variety from which the cocoa pod contents are derived is Criollo.
  • Carmelo is a type of Criollo.
  • the cocoa variety from which the cocoa pod contents are derived is Carmelo sp.
  • the endosperm of Carmelo cocoa beans is white.
  • the Carmelo cocoa is preferably produced in the United Mexican States.
  • a cacao pod (cacao fruit) has a hard shell, and the cacao beans (seeds) are contained within the white pulp. Cocoa beans have an outer husk (shell or husk) that contains endosperm (nibs) and germs (germs).
  • the cocoa pod contents containing cocoa beans can be obtained by mechanically or manually cracking open the cocoa pod and taking out the cocoa beans along with the pulp.
  • the cocoa pod contents comprising cocoa beans may include pulp in addition to the cocoa beans, and the cocoa beans may include a shell.
  • the cocoa pod contents containing cocoa beans preferably contain pulp in addition to the cocoa beans.
  • cocoa pod contents including cocoa beans and pulp are prepared in an unfermented state, and in step (b), the cocoa pod contents prepared in step (a) are subjected to microwave heating treatment. It is considered that by carrying out this process, it is possible to efficiently obtain microwave-heated cocoa beans having one or more of characteristics 1 to 7 described below.
  • the microwave-heated cocoa beans having one or more of characteristics 1 to 7 described below preferably have at least characteristic 1.
  • the cocoa pod contents, including cocoa beans and pulp may include a shell.
  • the cocoa variety from which the pulp contained in the cocoa pod contents is derived may be different from the cocoa variety from which the cocoa beans contained in the cocoa pod contents are derived, but is usually the same.
  • Fermentation is a process that involves the enzymatic or metabolic decomposition of organic substances by microorganisms, and can be either an anaerobic or aerobic process, or both anaerobic and aerobic processes. It may be. Fermentation breaks down the sugar in the cocoa beans to produce alcohol, which is then converted to acetic acid. Fermentation can be carried out, for example, by storing cocoa beans in a box and leaving them as is, or stirring as necessary, and maintaining the beans at a temperature of 30 to 60° C. for 3 to 7 days.
  • step (a) the cocoa pod contents, including cocoa beans, are provided in an unfermented state.
  • Unfermented is an expression related to the degree of fermentation of cocoa beans.
  • the degree of fermentation can be expressed by a fermentation index (Shamsuddin SB and Dimick PS, Qualitative and quantitative measurements of cacao beans fermentation, in Procedures of Cocoa Biotechnology, ed. by Dimick PS, Department of Food Science ce, Penn State University, University Park, PA, pp. 55-78 (1986)).
  • the fermentation index in the "unfermented state” in the present invention is usually less than 0.5.
  • Fermentation may occur immediately after cacao beans are removed from cacao pods, but slight fermentation is included in the "unfermented state” in the present invention.
  • cacao beans that have been kept under fermentable conditions within two days (especially within one day) after being removed from cacao pods are included in the "unfermented state” in the present invention.
  • Step (b) is a step in which the contents of the cacao pod prepared in step (a) are subjected to microwave heat treatment to obtain microwave heat-treated cacao beans.
  • the microwave heat treatment is performed so that the surface temperature of the cacao beans is preferably 75°C or more and 120°C or less, more preferably 80°C or more and 115°C or less, and even more preferably 83°C or more and 110°C or less, and/or
  • the core temperature of the beans is preferably 75°C or higher and 95°C or lower, more preferably 80°C or higher and 90°C or lower, and even more preferably 83°C or higher and 85°C or lower. From the viewpoint of effectively suppressing browning of the endosperm of cacao beans, it is preferable that at least one of the surface temperature and the center temperature of the cacao beans is within the above range, and it is more preferable that both are within the above range.
  • the microwave heat treatment may be performed under increased pressure or reduced pressure, but is usually performed at normal pressure.
  • Normal pressure is a pressure in a state where neither pressurization nor depressurization is performed, and usually means 101.3 kPa.
  • the surface temperature of cacao beans can be measured using a non-contact method according to a conventional method, and the center temperature of the cacao beans can be measured using a contact method according to a conventional method.
  • Microwave heat treatment can be performed using a microwave oven.
  • the output of the microwave oven is preferably 300 W or more and 6000 W or less, more preferably 400 W or more and 3000 W or less, even more preferably 500 W or more and 1500 W or less.
  • the heating time using the microwave oven can be adjusted as appropriate depending on the mass of the contents of the cacao pods to be heated. For example, when the mass of the cacao pod contents to be heated is 200 g, the heating time in the microwave is preferably 0.5 minutes or more and 50 minutes or less, more preferably 1 minute or more and 30 minutes or less, and even more preferably 2 minutes. The duration is 15 minutes or less.
  • the mass of the cocoa pod contents to be heated is 200 g, the microwave power is 1500 W, and the microwave heating time is 2 minutes. In another embodiment, the mass of the cocoa pod contents to be heated is 200 g, the microwave power is 1350 W, and the microwave heating time is 3 minutes.
  • Microwave heat treatment may be performed on the contents of individual cocoa pods.
  • the contents of the cacao pods may be placed in a container, and the contents of the cacao pods contained in the container may be subjected to microwave heating treatment.
  • the microwave heat treatment may be performed with the container closed, partially opened, or opened.
  • the microwave heat treatment may be performed on multiple cocoa pod contents in succession.
  • the contents of a plurality of cacao pods that are continuously conveyed by a conveyor may be subjected to microwave heating treatment.
  • the microwave heating treatment may be performed in step (b) without contact between the cocoa beans and the pulp. It is preferable to carry out this process while the cocoa beans and the pulp are in contact with each other.
  • the microwave heat treatment in a state where the cacao beans and the pulp are in contact with each other, it is possible to efficiently obtain microwave heat-treated cacao beans having one or more of characteristics 1 to 7 described below. Conceivable.
  • the microwave-heated cocoa beans having one or more of characteristics 1 to 7 described below preferably have at least characteristic 1.
  • a drying process may be performed to obtain microwave heat-treated cacao beans. Drying treatment can be carried out according to a conventional method. The drying process can be performed under the sun, for example. The drying treatment is performed until the moisture content of the microwave-heated cocoa beans is, for example, 0 to 12% by mass, preferably 4 to 8% by mass, more preferably 6 to 7% by mass, based on the mass of the microwave-heated cocoa beans. It is preferable to carry out until the mass % is reached.
  • the measurement of moisture content should be carried out in the same manner as [Measurement of moisture content] in "(4) Evaluation of cocoa mass" in Example 1 below, except that microwave-heated cocoa beans are used as the sample. I can do it.
  • cocoa pod contents prepared in step (a) contain pulp in addition to cocoa beans
  • step (b) after the microwave heat treatment, the pulp is removed from the cocoa pod contents and the microwave heat treated Preferably, cocoa beans are obtained. This improves the proportion (yield) of the edible portion derived from cacao contained per predetermined weight.
  • step (b) If the cocoa pod contents prepared in step (a) contain pulp in addition to cocoa beans, in step (b), after the microwave heating treatment, the pulp is removed from the cocoa pod contents, followed by a drying treatment. may be carried out to obtain microwave-heated cocoa beans.
  • a drying treatment may be carried out to obtain microwave-heated cocoa beans.
  • step (b) If the cocoa pod contents prepared in step (a) contain pulp in addition to cocoa beans, in step (b), after the microwave heating treatment, a drying treatment is carried out without removing the pulp from the cocoa pod contents. may be carried out to obtain microwave-heated cocoa beans.
  • a drying treatment is carried out without removing the pulp from the cocoa pod contents. may be carried out to obtain microwave-heated cocoa beans. The explanation regarding the drying process is as above.
  • step (b) after the microwave heating treatment, a crushing treatment or a grinding treatment is carried out without performing a drying treatment. may be carried out to obtain microwave-heated cocoa beans.
  • the pulverization treatment and the grinding treatment can be carried out according to conventional methods.
  • the pulp may be removed from the cacao pod contents, and then pulverization treatment or grinding treatment may be performed without performing the drying process, or the cacao pod contents may be removed after the microwave heating treatment.
  • the grinding or grinding process may be carried out without removing the pulp from the product and without performing a drying process.
  • the microwave-heated cocoa beans obtained in step (b) preferably have one or more of characteristics 1 to 7 described below.
  • the microwave-heated cocoa beans having one or more of characteristics 1 to 7 described below preferably have at least characteristic 1.
  • the cocoa pod contents prepared in step (a) are preferably cocoa pod contents derived from Criollo type cocoa; More preferably, the seed cocoa is Carmelo cocoa, and the Carmelo cocoa is preferably produced in the United Mexican States.
  • L* value, a * value, and b* value of the L * a * b * color system in microwave-heated cocoa beans are, respectively, L * value: preferably 43 or more and 55 or less, more preferably 44 or more and 53 or less, even more preferably 45 or more and 52 or less, a * value: preferably 2.0 or more and 9.5 or less, more preferably 3.0 or more and 9.2 or less, even more preferably 4.0 or more and 9.0 or less, and b * value: preferably 7.0 or more and 23.5 or less, more preferably 8.0 or more and 23.0 or less, even more preferably 9.0 or more and 22.0 or less.
  • This feature is called "Feature 1.”
  • L * a * b * color system is a color system standardized by CIE (Commission Internationale de Illumination) and adopted in JIS Z 8781-4:2013.
  • CIE Commission Internationale de Illumination
  • chromaticity is represented by a * and b * .
  • the L * value, a * value, and b * value can be measured by the method described in Examples using microwave-heated cocoa beans as a sample.
  • Characteristic 1 indicates that browning in the endosperm of microwave-heated cocoa beans is suppressed.
  • the cocoa pod content prepared in step (a) is a cocoa pod content derived from Criollo (particularly Carmelo) cocoa
  • characteristic 1 is that the white color of the endosperm of the microwave-treated cocoa beans is maintained. (i.e., browning of the endosperm of microwave-heated cocoa beans is suppressed).
  • Feature 1 indicates that the amount of anthocyanin in the microwave-heated cocoa beans is small.
  • the amount of anthocyanin in the microwave-heated cocoa beans is preferably 0.40 mg/g or less, more preferably 0.38 mg/g or less, even more preferably 0.40 mg/g or less, based on the mass of the microwave-heated cocoa beans. It is 36 mg/g or less.
  • “mg/g” means the amount of anthocyanin (mg) per 1 g of microwave heat-treated cacao beans.
  • the lower limit of the amount of anthocyanin in the microwave-heated cocoa beans is not particularly limited.
  • the amount of anthocyanin in the microwave heat-treated cocoa beans may be, for example, 0 mg/g or more, or 0.01 mg/g or more, based on the mass of the microwave heat-treated cocoa beans. , 0.1 mg/g or more.
  • Each of these lower limits may be combined with any of the above-mentioned upper limits.
  • Anthocyan is a general term for glycosides in which sugar is bonded to anthocyanidin having the skeleton shown in formula (I).
  • anthocyanidins that are aglycones include cyanidin, delphinidin, pelargonidin, peonidin, petunidin, and malvidin.
  • R 1 is OH and R 2 is H.
  • R 1 is OH and R 2 is OH.
  • pelargonidin R 1 is H and R 2 is H.
  • peonidine R 1 is OCH 3 and R 2 is H.
  • petunidine R 1 is OCH 3 and R 2 is OH.
  • malvidin R 1 is OCH 3 and R 2 is OCH 3 .
  • sugars that bind to anthocyanidins include monosaccharides such as glucose, galactose, and arabinose, and disaccharides such as rutinose and sophorose.
  • the method for measuring the amount of anthocyanin is as follows.
  • the amount of anthocyanin is calculated as the total amount of the two components using Cyanidin 3-O- ⁇ -D-Galactopyranoside Chloride (manufactured by Fuji Film Wako) and Cyanidin-3-O-Arabinoside Chloride (manufactured by Funakoshi) as standards. .
  • the obtained extract is filtered with a 0.45 ⁇ L filter and used as a sample for HPLC.
  • the HPLC measurement conditions are as follows.
  • ACN means acetonitrile
  • TRA trifluoroacetic acid.
  • the total amount of polyphenols in the microwave-heated cocoa beans is preferably 42 mg/g or more, more preferably 45 mg/g or more, even more preferably 47 mg/g or more, based on the mass of the microwave-heated cocoa beans. be. This feature is called "Feature 2.”
  • mg/g means the total amount of polyphenols (mg) per 1 g of microwave heat-treated cacao beans.
  • Characteristic 2 indicates that the total amount of polyphenols is higher in microwave heat-treated cocoa beans than in conventionally fermented cocoa beans. Microwave heat treatment deactivates enzymes inherent in cacao beans, thereby making it possible to realize Feature 2.
  • the upper limit of the total amount of polyphenols in microwave-heated cocoa beans is not particularly limited.
  • the total amount of polyphenols in the microwave heat-treated cocoa beans may be, for example, 75 mg/g or less, or 70 mg/g or less, based on the mass of the microwave heat-treated cocoa beans, It may be 65 mg/g or less.
  • Each of these upper limits may be combined with any of the lower limits mentioned above.
  • the total amount of polyphenols in microwave-heated cocoa beans is expressed as the amount converted to (-)-epicatechin.
  • the total amount of polyphenols in microwave-heated cocoa beans can be measured by the four-lin occult method.
  • the Folin occult method is a method that utilizes the fact that a Folin reagent is reduced by a phenolic hydroxyl group and turns blue.
  • the method of measuring polyphenol content using the Folinto occult method you can refer to the attached document "Method for Measuring Cocoa Polyphenols" of the National Chocolate Trade Council's "Labeling Standards for Cocoa Polyphenols in Chocolates".
  • polyphenols examples include anthocyanin, catechin, epicatechin, chlorogenic acid, gallic acid, procatechuic acid, procyanidin B2, procyanidin B5, procyanidin C1, cinnamitannin A2, and polymers of one or more of these (dimer, trimer, tetramer, etc.). or polymer).
  • the amount of procyanidins in the microwave-heated cocoa beans is preferably 15 mg/g or more, more preferably 20 mg/g or more, even more preferably 25 mg/g or more, based on the mass of the microwave-heated cocoa beans. .
  • This feature is called "Feature 3.”
  • “mg/g” means the amount (mg) of procyanidins per 1 g of microwave heat-treated cacao beans.
  • Characteristic 3 indicates that the amount of procyanidins in microwave-heated cocoa beans is higher than that in conventionally fermented cocoa beans. Microwave heat treatment deactivates enzymes inherent in cacao beans, thereby achieving feature 3.
  • the upper limit of the amount of procyanidins in the microwave-heated cocoa beans is not particularly limited.
  • the amount of procyanidins in the microwave heat-treated cocoa beans may be, for example, 50 mg/g or less, 45 mg/g or less, or 40 mg/g or less, based on the mass of the microwave heat-treated cocoa beans. /g or less.
  • Each of these upper limits may be combined with any of the lower limits mentioned above.
  • the amount of procyanidins in the microwave-heated cocoa beans is (+)-catechin, (-)-epicatechin, procyanidin B2 (dimer), procyanidin B5 (dimer), procyanidin C1 (trimer), and syn. It refers to the total amount of six types of procyanidins consisting of namtannin A2 (tetramer), and is expressed in terms of (-)-epicatechin.
  • the amount of procyanidins in microwave-heated cocoa beans can be measured by the method described in Examples using microwave-heated cocoa beans as a sample.
  • the amount of theobromine in the microwave-heated cocoa beans is preferably 11.5 mg/g or less, more preferably 11.2 mg/g or less, even more preferably 11.5 mg/g or less, based on the mass of the microwave-heated cocoa beans. It is 0 mg/g or less.
  • This feature is called "Feature 4.” Note that "mg/g” means the amount (mg) of theobromine per 1 g of microwave-heated cacao beans.
  • Feature 4 indicates that the amount of theobromine in microwave-heated cocoa beans is lower than that in conventional unfermented cocoa beans.
  • feature 4 indicates that the microwave heat-treated cocoa beans have weaker bitterness due to theobromine compared to conventional unfermented cocoa beans.
  • the lower limit of the amount of theobromine in microwave-heated cocoa beans is not particularly limited.
  • the amount of theobromine in the microwave heat-treated cocoa beans may be, for example, 4.0 mg/g or more, or 5.0 mg/g or more, based on the mass of the microwave heat-treated cocoa beans. It may be 6.0 mg/g or more.
  • Each of these lower limits may be combined with any of the above-mentioned upper limits.
  • the amount of theobromine in microwave-heated cocoa beans can be measured by the method described in Examples using microwave-heated cocoa beans as a sample.
  • the amount of caffeine in the microwave heat-treated cocoa beans is preferably 5.0 mg/g or less, more preferably 4.5 mg/g or less, even more preferably 4.0 mg/g or less, based on the mass of the microwave heat-treated cocoa beans. .2 mg/g or less.
  • This feature is called "Feature 5.”
  • “mg/g” means the amount of caffeine (mg) per 1 g of microwave-heated cacao beans.
  • Feature 5 indicates that the amount of caffeine in microwave-heated cocoa beans is lower than that in conventional unfermented cocoa beans.
  • feature 5 indicates that the microwave heat-treated cocoa beans have a weaker bitterness due to caffeine compared to conventional unfermented cocoa beans.
  • the lower limit of the amount of caffeine in microwave-heated cocoa beans is not particularly limited.
  • the amount of caffeine in the microwave-heated cocoa beans may be, for example, 3.0 mg/g or more, or 3.5 mg/g or more, based on the mass of the microwave-heated cocoa beans. It may be 4.0 mg/g or more. Each of these lower limits may be combined with any of the above-mentioned upper limits.
  • the amount of caffeine in microwave-heated cocoa beans can be measured by the method described in Examples using microwave-heated cocoa beans as a sample.
  • the amount of sucrose in the microwave-heated cocoa beans is preferably 15 mg/g or more, more preferably 17 mg/g or more, even more preferably 18 mg/g or more, based on the mass of the microwave-heated cocoa beans. .
  • This feature is called "Feature 6.”
  • mg/g means the amount of sucrose (mg) per 1 g of microwave-heated cacao beans.
  • Characteristic 6 indicates that the amount of sucrose in the microwave-heated cocoa beans is higher than that in conventional unfermented cocoa beans and fermented cocoa beans.
  • Feature 6 indicates that the microwave heat-treated cocoa beans have a stronger sweetness due to sucrose compared to conventional unfermented cocoa beans and fermented cocoa beans.
  • Microwave heat treatment deactivates enzymes inherent in cocoa beans and suppresses the decomposition of sucrose, a disaccharide.
  • Microwave heating treatment also kills microorganisms such as yeast that assimilate sucrose. Thereby, characteristic 6 can be realized.
  • the upper limit of the amount of sucrose in the microwave-heated cocoa beans is not particularly limited.
  • the amount of sucrose in the microwave heat-treated cocoa beans may be, for example, 35 mg/g or less, 30 mg/g or less, or 25 mg/g or less, based on the mass of the microwave heat-treated cocoa beans. /g or less.
  • Each of these upper limits may be combined with any of the lower limits mentioned above.
  • the amount of sucrose in microwave-heated cocoa beans can be measured by the method described in Examples using microwave-heated cocoa beans as a sample.
  • the total amount of amino acids in the microwave heat-treated cocoa beans is preferably 2400 ⁇ g/g or less, more preferably 2300 ⁇ g/g or less, even more preferably 2250 ⁇ g/g or less, based on the mass of the microwave heat-treated cocoa beans. be. This feature is called "Feature 7.” Note that " ⁇ g/g” means the total amount of amino acids ( ⁇ g) per 1 g of microwave-heated cacao beans.
  • Feature 7 indicates that the total amount of amino acids in microwave-heated cocoa beans is lower than in conventional unfermented cocoa beans and fermented cocoa beans.
  • Microwave heat treatment deactivates enzymes inherent in cacao beans and suppresses protein decomposition. Thereby, feature 7 can be realized.
  • the microwave heat-treated cacao beans having Feature 7 have a lower total amino acid content than conventional unfermented cacao beans and fermented cacao beans, so the Maillard reaction between reducing sugars and amino acids is less likely to occur, and therefore, Browning of the endosperm of cocoa beans is less likely to occur.
  • the lower limit of the total amount of amino acids in microwave-heated cocoa beans is not particularly limited.
  • the total amount of amino acids in the microwave heat-treated cocoa beans may be, for example, 1950 ⁇ g/g or more, or 2000 ⁇ g/g or more, based on the mass of the microwave heat-treated cocoa beans, It may be 2100 ⁇ g/g or more.
  • Each of these lower limits may be combined with any of the above-mentioned upper limits.
  • the total amount of amino acids in microwave-heated cocoa beans consists of 20 types of amino acids that make up proteins (Asp, Thr, Ser, Asn, Glu, Gln, Gly, Ala, Val, Cys, Met, He, Leu, Tyr, Phe, Trp, Lys, His, Arg and Pro).
  • the total amount of amino acids in microwave-heated cocoa beans can be measured by the method described in Examples using the microwave-heated cocoa beans as a sample.
  • the microwave heat-treated cocoa beans obtained by the production method of the present invention include the microwave heat-treated cocoa beans obtained in step (b). It also includes finished cocoa beans that have been subjected to one or more treatments selected from pulverization, grinding, drying, sterilization, and roasting.
  • the pulverization treatment, grinding treatment, drying treatment, sterilization treatment, and roasting treatment can each be performed according to conventional methods.
  • the microwave heat-treated cacao beans obtained by the production method of the present invention do not include processed cacao beans at a stage after cacao nibs (e.g., cacao nibs, cacao mass, cocoa butter, cocoa cake, cocoa powder, etc.) .
  • microwave heat-treated cacao beans obtained by the production method of the present invention are subjected to pulverization, grinding, drying, sterilization and roasting.
  • Cocoa mass having a low viscosity can be obtained by producing cocoa mass using one or more selected treatments (including those subjected to one or more treatments selected from the above).
  • cacao mass can be obtained as follows. First, the microwave heat-treated cocoa beans obtained in step (b) are subjected to hull removal treatment and roasting treatment to obtain cocoa nibs.
  • the microwave heat-treated cacao beans obtained in step (b) may be subjected to a sterilization treatment and then subjected to a hull removal treatment and a roasting treatment.
  • the sterilization treatment can be performed according to a method known as a general method for sterilizing cocoa beans.
  • the hull removal process may be performed before or after the roasting process.
  • the skin removal process can be carried out using a separator according to a conventional method. In the hulling process, the cocoa beans are ground and the hulls are removed.
  • the roasting process can be performed in a conventional manner using a roaster.
  • the roasting process can be performed, for example, so that the product temperature is 100°C or more and 160°C or less.
  • cacao mass is obtained by subjecting the cacao nibs to a grinding process.
  • the grinding treatment can be carried out using a grinder or refiner according to a conventional method. After a plurality of types of cacao nibs are mixed in a blender, a grinding process may be performed.
  • the viscosity of the cocoa mass in a state where the median diameter is 7 ⁇ m or more and 8 ⁇ m or less and the water content is 3 mass% or more and 4 mass% or less is preferably 10,000 cP or less, more preferably 4,500 cP or more and 9,000 cP, and even more preferably 4,700 cP or more and 8,500 cP. Below, it is still more preferably 5000 cP or more and 8000 cP or less. Thereby, when producing food using cacao mass as a raw material, it is possible to suppress a decrease in the production efficiency of the food (for example, a decrease in liquid transferability, loss of food raw materials, etc.).
  • the moisture content, median diameter, and viscosity of cocoa mass can be measured using the cocoa mass as a sample by the method described in the Examples.
  • Example 1 Preparation of unfermented cacao beans subjected to microwave treatment
  • Baba raw cacao beans with pulp
  • 200 g of the taken out baba was divided into zippered plastic bags and heated for 3 minutes using a microwave oven (WM1211D (1350 W, 50 Hz), manufactured by Whirpool).
  • the microwave treatment was performed with the zip partially open.
  • the microwaved baba was taken out of the bag and, without removing the pulp, was placed under the sun and dried until the moisture content was 6-7% by mass. In this way, unfermented cacao beans subjected to microwave treatment were obtained.
  • the L * value, a * value, and b * value were measured using a color difference meter CR-400 manufactured by Konica Minolta Co., Ltd. in accordance with the spectrophotometric method and geometric condition c described in JIS Z8722:2009. This was done using the SCI method.
  • the SCI method is a method that performs measurement based on all reflected light (including specularly reflected light).
  • the total amount of polyphenols was measured using the four-lin occult method. The measurement results are shown in Table 2. The total amount of polyphenols is expressed in terms of (-)-epicatechin.
  • the procyanidin content, theobromine content, and caffeine content were measured using HPLC. The measurement results are shown in Table 2.
  • the amount of procyanidin is (+)-catechin, procyanidin B2 (dimer), (-)-epicatechin, procyanidin C1 (trimer), cinnamtannin A2 (tetramer), and procyanidin B5 (dimer). It is the total amount of (-)-epicatechin (epicatechin equivalent).
  • the obtained extract was further diluted 2 times with 0.02N hydrochloric acid, and the diluted solution was used to measure the total amount of amino acids.
  • the measurement results are shown in Table 3.
  • the total amount of amino acids is the 20 types of amino acids that make up proteins (Asp, Thr, Ser, Asn, Glu, Gln, Gly, Ala, Val, Cys, Met, He, Leu, Tyr, Phe, Trp, Lys, His, means the total amount of Arg and Pro).
  • the total amount of amino acids was measured by a post-column derivatization method using a fully automatic amino acid analyzer (L-8800, manufactured by Hitachi High-Technologies).
  • the obtained extract was filtered with a 0.45 ⁇ L filter to prepare a sample for HPLC.
  • the HPLC measurement conditions were as follows.
  • cacao mass 400 g of cacao beans obtained in (1) above were roasted to a temperature of 120°C. A cut test was performed on roasted Carmelo cocoa to remove purple beans. Thereafter, the outer skin was removed to obtain cacao nibs. The obtained cacao nibs were crushed with a roll to obtain cacao mass.
  • the microwaved baba was taken out of the bag and placed under the sun without removing the pulp, and dried until the moisture content was 6 to 7% by mass. In this way, cocoa beans which were subjected to microwave treatment after fermentation were obtained. Using the obtained cacao beans, the cacao beans were evaluated in the same manner as in Example 1. The measurement results are shown in Tables 1 to 4.

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Abstract

Le but de la présente invention est de fournir un procédé de production de fèves de cacao qui permet la production d'une masse de cacao avec une faible viscosité, le procédé comprenant les étapes suivantes : (a) une étape consistant à préparer, dans un état non fermenté, des contenus de cabosse comprenant des fèves de cacao ; et (b) une étape consistant à effectuer un traitement thermique par micro-ondes sur les contenus de cabosse préparés à l'étape (a) pour obtenir des fèves de cacao traitées thermiquement par micro-ondes.
PCT/JP2023/011746 2022-03-25 2023-03-24 Procédé de production de fèves de cacao WO2023182482A1 (fr)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005143337A (ja) * 2003-11-12 2005-06-09 Fuji Oil Co Ltd カカオ豆の加工処理方法
JP2021036774A (ja) * 2019-08-30 2021-03-11 マイクロ波化学株式会社 焙煎カカオ豆、および生カカオ豆の焙煎方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005143337A (ja) * 2003-11-12 2005-06-09 Fuji Oil Co Ltd カカオ豆の加工処理方法
JP2021036774A (ja) * 2019-08-30 2021-03-11 マイクロ波化学株式会社 焙煎カカオ豆、および生カカオ豆の焙煎方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MONTOYA CRISTIAN CAMILO; VALENCIA WILMAR GIOVANNI; SIERRA JELVER ALEXANDER; PENAGOS LUCAS: "Enhanced pink-red hues in processed powders from unfermented cacao beans", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 138, 30 November 2020 (2020-11-30), United Kingdom , XP086447205, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2020.110671 *
NURHAYATI, FMC SIGIT SETYABUDI, DJAGAL WISESO MARSENO, SUPRIYANTO: "Inactivation of Polyphenol oxidase with Microwave and Its Influence on Total Polyphenol Content and Antioxidant Activity of Cocoa Beans (Theobroma", THE INTERNATIONAL JOURNAL OF SCIENCE & TECHNOLEDGE, vol. 5, no. 2, 1 February 2017 (2017-02-01), pages 52 - 57, XP093095168, ISSN: 2321-919X *

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