Chocolate-like food

Abstract

The present invention addresses the problem of providing a novel chocolate-like food product having an excellent flavor even if cocoa-derived components are reduced, and also providing a bean-derived baking powder that can be used in the chocolate-like food product. The above-mentioned problem can be solved by using a method for producing a bean-derived baked powder for chocolate-like food products, said method having all of the steps 1)-3) described below. The method comprises the following steps: 1) crushing beans; (2) mixing carbohydrates and amino acids with water; and (3) adding the mixture obtained in the step (2) into the crushed beans obtained in the step (1), stirring and baking.

Description

Technical Field

[0001] Related Applications

[0002] This application claims the benefit of priority based on Patent Application No. 2022-146648 filed in the Japan Patent Office on September 15, 2022. The entire contents of the priority basic application are expressly incorporated by reference in their entirety as a part of this specification.

[0003] The invention relates to a chocolate-like food and a method for producing the chocolate-like food. Background Art

[0004] Chocolate, a type of chocolate-like food, is made of cocoa-derived ingredients such as cocoa beans, cocoa butter, cocoa powder, and sugar. It is loved for its unique flavor and taste and is consumed worldwide. However, the areas and environments where cocoa can be harvested are limited, and chocolate made with cocoa as the main raw material is expensive. Therefore, technology development to replace cocoa with other raw materials is underway.

[0005] Among the components derived from cocoa, cocoa butter has been studied as an alternative raw material by fractionating palm oil or the like or by transesterification, and can be obtained at a lower price than cocoa butter.

[0006] Patent Document 1 discloses a chocolate-like food containing a soybean protein extraction residue as a main component as a cocoa powder substitute.

[0007] Non-patent document 1 discloses carob pods as a substitute for cocoa raw materials.

[0008] Prior art literature

[0009] Patent Literature

[0010] Patent Document 1: Japanese Patent Application Publication No. 2015-27280

[0011] Non-patent literature

[0012] Non-patent document 1: Lanfranchi et al., Quality-Access to Success, Vol. 20, No. 168 (2019) 148-153 Summary of the invention

[0013] Problem that the invention aims to solve

[0014] The present inventors have studied a novel chocolate-like food product with reduced cocoa-derived components.

[0015] The method described in Patent Document 1 has a problem with the flavor.

[0016] Even the raw materials described in Non-Patent Document 1 were perceived to be off-taste or lacking in flavor.

[0017] Therefore, an object of the present invention is to provide a novel chocolate-like food having reduced cocoa-derived components and excellent flavor. In addition, a roasted bean-derived powder used for the chocolate-like food is provided.

[0018] Solutions for solving problems

[0019] The present inventors have conducted intensive studies to solve the above problems and have completed the present invention by preparing a chocolate-like food by finely mixing roasted bean powder obtained by roasting ground beans, sugars and amino acids in the presence of water with sugars.

[0020] That is, the present invention provides the following:

[0021] (1) A method for producing roasted bean powder for use in chocolate-like food, the method comprising the following steps:

[0022] 1) Crush the beans;

[0023] 2) mixing sugars and amino acids with water; and

[0024] 3) adding the mixture of 2) to the ground beans obtained in 1), stirring and baking.

[0025] (2) A method for producing a chocolate-like food, wherein the chocolate-like food uses the roasted bean-derived powder according to (1), the method comprising the following steps:

[0026] 4) mixing the roasted bean powder with a portion of sugar and fat to form microparticles, 5) adding the remaining fat and emulsifier and stirring,

[0027] (3) The method for producing a roasted bean-derived powder according to (1), wherein:

[0028] The water content of the roasted bean-derived powder before roasting is 5% by mass to 30% by mass.

[0029] (4) The method for producing a roasted bean-derived powder according to (1), wherein:

[0030] When mixing sugars and amino acids with water, add an alkali agent.

[0031] (5) The method for producing a roasted bean-derived powder according to (1), wherein:

[0032] When the bean powder is kneaded with a mixture containing sugars and amino acids, the fat component is mixed and roasted.

[0033] (6) The method for producing a chocolate-like food according to (2), wherein:

[0034] The content of fat-free cocoa solids is less than 5% by mass.

[0035] (7) The method for producing a chocolate-like food according to (2), wherein:

[0036] Contains no fat-free cocoa solids.

[0037] In other words,

[0038] (11) A method for producing a roasted bean powder for use in a chocolate-like food, the method comprising all of the following steps 1) to 3):

[0039] 1) Crush the beans;

[0040] 2) mixing sugars and amino acids with water; and

[0041] 3) adding the mixture of 2) to the ground beans obtained in 1), stirring and baking.

[0042] (12) A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to (11), the method further comprising the following steps:

[0043] 4) Mixing and micronizing the roasted bean powder, sugar, and melted fat,

[0044] (13) The method for producing a roasted bean-derived powder according to (11), wherein:

[0045] The water content of the roasted bean-derived powder before roasting is 5% by mass to 30% by mass.

[0046] (14) The method for producing a roasted bean-derived powder according to (11), wherein:

[0047] In the step 2) of mixing sugars and amino acids with water, an alkali agent is added.

[0048] (15) The method for producing a roasted bean-derived powder according to (11), wherein:

[0049] In the step 3) of stirring the ground beans with a mixture containing sugars and amino acids, the fat component is mixed and roasted.

[0050] (16) The method for producing a roasted bean-derived powder according to (11), wherein:

[0051] The amino acids mixed in the step 2) include two or more amino acids, at least one of which is a hydrophobic amino acid.

[0052] (17) The method for producing a roasted bean-derived powder according to (14) or (15), wherein:

[0053] The amino acids mixed in the step 2) include two or more amino acids, at least one of which is a hydrophobic amino acid.

[0054] (18) A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to (14) or (15), the method further comprising the following steps:

[0055] 4) Mixing and micronizing the roasted bean powder, sugar, and melted fat,

[0056] (19) A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to (16), the method further comprising the following steps:

[0057] 4) Mixing and micronizing the roasted bean powder, sugar, and melted fat,

[0058] (20) A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to (17), the method further comprising the following steps:

[0059] 4) Mixing and micronizing the roasted bean powder, sugar, and melted fat,

[0060] (21) The method for producing a chocolate-like food according to (12), wherein:

[0061] The content of fat-free cocoa solids is 0% by mass or more and less than 5% by mass,

[0062] (22) The method for producing a chocolate-like food according to (12), wherein:

[0063] The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass,

[0064] (23) The method for producing a chocolate-like food according to (18), wherein:

[0065] The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass,

[0066] (24) The method for producing a chocolate-like food according to (19), wherein:

[0067] The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass,

[0068] (25) The method for producing a chocolate-like food according to (20), wherein:

[0069] The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass.

[0070] Effects of the Invention

[0071] According to the present invention, a chocolate-like food having excellent flavor even when the cocoa-derived component is reduced, and a roasted bean-derived powder that can be used for the chocolate-like food can be provided.

[0072] Furthermore, by using the roasted bean-derived powder of the present invention, a chocolate-like food can be provided without using a cocoa-derived component. The obtained chocolate-like food has a flavor similar to that of chocolate containing cocoa without having a foreign smell of beans. DETAILED DESCRIPTION

[0073] The beans of the present invention refer to substances derived from the whole beans and / or a part of the beans in the state of beans seeds, and the ground beans refer to the whole substances obtained by grinding the beans.

[0074] The beans of the present invention refer to beans derived from plants of the Leguminosae family or plants of the subfamily of the Leguminosae family, and specific examples thereof include soybeans, mung beans, green beans, peas, field beans, red beans, chickpeas, and the like.

[0075] Preferred beans include soybeans, mung beans, green beans, peas, purple beans, and red beans, more preferably soybeans, mung beans, green beans, peas, and purple beans, further preferably mung beans, green beans, peas, and purple beans, and most preferably green beans, peas, and purple beans. These beans are preferred in terms of obtaining a chocolate flavor suitable for chocolate-like foods.

[0076] The ground beans can be obtained by grinding beans using a miller, grinder or other pulverizer, or by purchasing a commercial product obtained by grinding beans.

[0077] An example of a pulverized product is a powder. When preparing a chocolate-like food, powdered raw materials are used because they are easy to mix and are suitable.

[0078] The chocolate-like food of the present invention uses a roasted bean powder obtained by adding a mixture of sugars, amino acids and water to the above-mentioned bean crushed material, stirring and roasting. The roasted bean powder is a roasted powder in which the fishy smell peculiar to beans, i.e., the so-called beany smell, is suppressed. By using the roasted bean powder, a chocolate-like food with good flavor can be obtained. The roasted bean powder can be appropriately adjusted by checking the quality of the chocolate-like food. Preferably, the roasting conditions can be set according to the color tone and flavor of the roasted bean powder.

[0079] The chocolate-like food of the present invention refers to a food raw material that contains fat as a continuous phase and sugars as a dispersed phase, and substantially does not contain water except for a small amount of water contained in the raw materials. The chocolate-like food contains ground beans, roasted bean powder obtained by roasting sugars and amino acids, and unroasted sugars.

[0080] If we take an example of chocolate-like food, it is equivalent to chocolate. The chocolate mentioned here includes not only chocolate, quasi-chocolate, and chocolate-using food defined by the Japan Chocolate Fair Trade Council and the Chocolate-using Food Fair Trade Council, but also foods that have fats and oils as essential ingredients and are mixed with auxiliary ingredients such as sugar, milk powder, cocoa raw materials (cocoa mass, cocoa powder, cocoa butter), dietary fiber, fruit juice powder, fruit powder, seasoning materials, emulsifiers, spices, coloring materials, etc. in any proportion.

[0081] As for the sugars that can be used for baking in the present invention, as monosaccharides, glucose, fructose, galactose, xylose, etc. can be exemplified. As disaccharides, granulated sugar (sucrose), lactose, maltose, etc. can be exemplified. In addition, sugar alcohols, oligosaccharides, etc. can also be added as needed. At least one selected from these groups can be used.

[0082] As the sugar used in baking, monosaccharides such as glucose, fructose, and xylose are preferred, and fructose and glucose are more preferred. When used as a sugar aqueous solution, examples thereof include: a fructose aqueous solution, a glucose aqueous solution, a fructose-glucose sugar solution, honey, brown sugar, and black honey. Among them, fructose, glucose, a fructose aqueous solution, a glucose aqueous solution, a fructose-glucose sugar solution, or honey is preferred from the perspective of being able to obtain a color tone and flavor suitable for chocolate-like foods. The sugars may also be used in combination.

[0083] By using the sugar for baking, a chocolate-like food having excellent flavor and a bean-derived baking powder that can be used for the chocolate-like food can be provided.

[0084] The sugar that can be used for baking in the present invention is preferably a sugar aqueous solution, and a monosaccharide aqueous solution is more preferably used. Examples of monosaccharides used in the monosaccharide aqueous solution include glucose, fructose, galactose, xylose, etc. Glucose, fructose, and xylose are preferred, and fructose and glucose are more preferred. From the viewpoint of obtaining a color tone and flavor suitable for chocolate-like foods, it is preferred to use a monosaccharide aqueous solution using these monosaccharides. The sugars may also be used in combination. Honey, brown sugar, etc. containing the above ingredients may also be used without limitation.

[0085] By using an aqueous saccharide solution in baking, a chocolate-like food having excellent flavor and a bean-derived roasted powder that can be used for the chocolate-like food can be provided.

[0086] In particular, it is possible to provide a chocolate-like food product having no beany smell and good color tone even without using a cocoa-derived component.

[0087] By using the roasted powder derived from beans used in the present invention, chocolates with good flavor can be prepared even if the fat-free cocoa solid content is 0% by mass or more and less than 5% by mass. Furthermore, chocolates with good flavor can be prepared even if the fat-free cocoa solid content is less than 1% by mass and substantially no cocoa mass and cocoa powder are contained. It should be noted that the fat-free cocoa solid content refers to the part of the solid content derived from cocoa beans after removing cocoa butter and water.

[0088] Chocolates generally contain a large amount of cocoa mass or cocoa powder, which is a raw material derived from cocoa. Cocoa mass and cocoa powder are produced by roasting cocoa beans. Cocoa is a plant of the Malvaceae family, and cocoa beans and raw materials derived from cocoa are excluded from the beans of the present invention.

[0089] Examples of fats and oils that can be used in the present invention include, in addition to cocoa butter, rapeseed oil, high-erucic acid rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain fatty acid-bound fats (MCT), shea butter, sal resin and other vegetable fats and oils, milk fat, beef tallow, lard, fish oil, whale oil and other animal fats and oils, algae oil, and hydrogenated oils thereof, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, processed oils and fats subjected to interesterification, and mixed oils and fats thereof.

[0090] In the chocolate-like food of the present invention, a cocoa butter substitute may be used to impart preferred hardness. On the other hand, in order to impart softness for fillings, spreads, etc., a low melting point fat such as rapeseed oil, soybean oil or soft palm oil may be used in combination.

[0091] Cocoa butter substitute is also called hard butter, and its type can be any one of tempering type and non-tempering type. According to the various qualities required by chocolate-like food, other fats and oils can also be appropriately selected and used in combination.

[0092] The amino acids that can be used in the present invention are those having an amino group (-NH 2 The amino acid may be an organic compound having two functional groups, i.e., a carboxyl group (-COOH) and a carboxyl group (-COOH), and is not particularly limited and can be appropriately selected from the amino acids constituting proteins. Specifically, there are leucine, valine, tryptophan, isoleucine, phenylalanine, alanine, methionine, proline, glycine, cysteine, aspartic acid, glutamic acid, glutamine, arginine, asparagine, tyrosine, histidine, lysine, serine, and threonine.

[0093] These amino acids mainly have hydrophobic amino acids and hydrophilic amino acids in terms of the properties of the side chains. They can be widely used without being limited to these properties as long as they are amino acids. A single amino acid can be used, or two or more amino acids can be appropriately combined. Compared with using a single amino acid, when multiple amino acids are used in combination, the flavor of the chocolate-like food will not become monotonous, but will feel mellow, which is preferred.

[0094] More preferably, at least one hydrophobic amino acid is used in the combination of multiple amino acids. The hydrophobic amino acids include leucine, valine, tryptophan, isoleucine, phenylalanine, alanine, methionine, cysteine, and tyrosine, and preferably leucine, valine, isoleucine, phenylalanine, and alanine are used as the hydrophobic amino acids.

[0095] By using the amino acid, a chocolate-like food having excellent flavor and a roasted powder derived from beans that can be used for the chocolate-like food can be provided.

[0096] The amount of amino acids added during roasting is preferably 0.1 to 1 g, more preferably 0.15 to 0.6 g, and most preferably 0.15 to 0.5 g per 100 g of ground beans.

[0097] In other words, the amount of amino acids added during roasting is preferably 0.01% by mass to 1% by mass, more preferably 0.02% by mass to 0.9% by mass, 0.03% by mass to 0.8% by mass, and even more preferably 0.04% by mass to 0.7% by mass, 0.05% by mass to 0.6% by mass, as the amount added to produce the roasted powder derived from beans.

[0098] As a preferred embodiment of the present invention, an alkali agent is used during roasting. As a mixing method, there can be exemplified a method of dissolving the alkali agent in water or a sugar aqueous solution used for roasting and mixing the alkali agent with ground beans or the like.

[0099] Examples of the alkali agent used in the present invention include sodium hydroxide, potassium carbonate, potassium hydroxide, sodium bicarbonate, sodium carbonate, etc. The amount of the alkali agent added varies depending on the type of beans, and is therefore not particularly limited, but is preferably added in an amount of 0.5% to 5.0% by mass relative to the ground beans during roasting to adjust the pH to about 5.0 to 7.0.

[0100] By using an alkali agent, the effect of suppressing the peculiar smell of beans, i.e. the so-called beany smell, is remarkable. In addition, a caramel-like flavor can be imparted, the richness of chocolate-like foods can be enhanced, and the chocolate-like flavor can be increased.

[0101] The pH can be confirmed by measuring the pH of the supernatant obtained by diluting the roasted bean-derived powder 10 times with distilled water.

[0102] The roasting method in the present invention refers to a method of adding water and / or a sugar aqueous solution when mixing bean powder, etc., and roasting the mixture in a state containing water. The mixture containing water is in a state of small pieces like powder cakes, and is in a state of being scattered when touched.

[0103] The small block mixture such as the powder cake before baking preferably contains 5% to 30% by mass of water. It is more preferably 7% to 28% by mass, and most preferably 10% to 25% by mass. By adjusting the water content of the mixture to an appropriate range, it is easy to adjust the flavor during baking.

[0104] Since most of the water added during roasting evaporates, the water content of the roasted powder derived from beans is about 0 to 5% by mass.

[0105] In addition, the water content of the roasted powder derived from beans can be measured by an analytical method such as the sea sand method.

[0106] The equipment used in baking is not particularly limited, but preferably has a stirring blade in order to mix and heat evenly. The heat source may be any of gas heating and induction heating as long as the temperature can be controlled. Induction heating is preferred from the viewpoint of easy temperature control.

[0107] Furthermore, baking without a stirring blade can be performed in a state where the mixture is spread on a flat plate or the like and can be heated evenly.

[0108] The baking temperature and time can be adjusted according to the color tone of the above-mentioned ground beans and sugars during baking, so there is no limitation, but if the baking conditions are exemplified, the temperature is preferably 100°C to 250°C, more preferably 110°C to 230°C, and further preferably 120°C to 200°C.

[0109] From the viewpoint of imparting a fragrant flavor and a deep color tone and imparting a flavor like cocoa, the roasting time is preferably 10 minutes or more, more preferably 20 minutes or more. Since it varies depending on the machine used for roasting, the above temperature and time are not limited, and the roasting temperature and time can be appropriately adjusted according to the color tone and flavor of the roasted bean powder and sugar.

[0110] The roasted bean powder of the present invention can be dried to evaporate water as needed while roasting. The temperature and time of drying are not particularly limited, and can be carried out at a lower temperature than that of roasting depending on the flavor and color tone.

[0111] An example of drying conditions is drying at 80 to 130° C. for about 10 minutes. By drying, roasted bean-derived powder having a predetermined moisture content can be obtained.

[0112] The color tone of the roasted powder derived from beans can also be judged visually, and the preferred roasting degree can be used as an indicator to adjust the heating conditions using the L* value of the color tone. The color tone L* value is not particularly limited, and is a value measured using a colorimeter. As a colorimeter, a colorimetric colorimeter (ZE-6000: manufactured by Nippon Denshoku Industries Co., Ltd.) can be exemplified.

[0113] As a preferred embodiment, in the chocolate-like food of the present invention, the color tone L* value of the roasted powder derived from beans used is preferably 40 to 60.

[0114] By adjusting the color tone L* value within a predetermined range, a novel chocolate-like food having a good flavor and adjusted to various color tones can be prepared.

[0115] It should be noted that, in the present invention, hue refers to hue expressed in the CIE 1976 color system in the L*a*b* color space. More specifically, the L*a*b* color space is a standard for expressing the color of an object, which is also adopted in Japan as JIS (JIS Z 8714-4), and L* is used to express lightness, and a* and b* are used to express chromaticity, which expresses hue and chroma.

[0116] As described above, the chocolate-like food of the present invention uses roasted powder derived from beans. As a preferred embodiment, in the process of roasting ground beans and sugars, it is preferred to further contain an oil component from the perspective of improving the flavor. As the oil component that can be used, various edible oils and fats can be used. As a more preferred oil component, an edible oil and fat containing phospholipids can be used.

[0117] By further including an oil component in the roasting process, a chocolate-like flavor can be felt more significantly even without using a component derived from cocoa. In addition, the effect of suppressing the beany smell is also significant.

[0118] As the sugar added to the chocolate-like food in the present invention, monosaccharides, disaccharides, etc. can be used. As specific examples, granulated sugar (sucrose), lactose, maltose, glucose, sugar alcohols, etc. can be illustrated. Oligosaccharides, etc. can also be added as needed. At least one selected from the group thereof can be used, and from the viewpoint of handling, the above-mentioned sugar is preferably in powdered form.

[0119] The content of sugar added to the chocolate-like food is preferably 0.5% by mass or more, more preferably 0.6% by mass or more, further preferably 10% by mass or more, 15% by mass or more, or 20% by mass or more. In addition, the content of sugar in the chocolate-like food is preferably 60% by mass or less, more preferably 57% by mass or less, further preferably 55% by mass or less, or 50% by mass or less.

[0120] The content of the roasted powder derived from beans in the chocolate-like food is preferably 5% by mass or more, 7% by mass or more, 10% by mass or more, more preferably 12% by mass or more, and even more preferably 15% by mass or more. In addition, the content of the roasted powder derived from beans in the chocolate-like food is preferably 50% by mass or less, 48% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0121] By making the roasted powder derived from beans to be in a preferred content, a good flavor can be imparted to chocolate-like foods, and in particular, a flavor derived from cocoa that is unique to chocolate can be imparted to chocolate-like foods.

[0122] As raw materials used in chocolate-like foods, except for roasted powder derived from beans and unroasted sugars, they can be used without particular limitation. The composition of chocolate as a representative chocolate-like food can also be used for reference. As an example, milk components, fats and oils, and other edible items can be appropriately combined. As other additives, emulsifiers, antioxidants, spices, etc. can be listed, but the type and amount are not limited, and no addition is required.

[0123] The chocolate-like food of the present invention can be produced by the production process of chocolate (mixing process, rolling, refining treatment, molding cooling and solidification process, etc.). As a production method, a general chocolate production method such as a production method using a ball mill, a bead mill, etc. for mixing and micronizing can also be used.

[0124] As an example of a production method, a production method can be used which uses fats, sugars, roasted powder from beans, cocoa mass, dairy products, spices, emulsifiers, etc. as raw materials and has a mixing step, a micronizing step (rolling), a refining step (fine grinding treatment), a cooling step, etc. As another example, a production method can be used which has a step of mixing the same raw materials as above, a micronizing step (crushing by a ball mill or a bead mill), a stirring step, a cooling step, etc.

[0125] Example

[0126] Hereinafter, the present invention will be described in more detail by showing examples of the present invention. It should be noted that % and parts in the examples are by mass.

[0127] ○ Study 1 - Added sugar and amino acids

[0128] ●How to make roasted bean powder

[0129] · Black kidney beans were ground into powder using a commercially available coffee machine.

[0130] The raw materials listed in Table 1 were added and mixed.

[0131] When mixing, water, sugar, lecithin and amino acid are mixed in advance and then mixed into the ground black kidney beans. The water content of the mixture is 12.0% to 18.0% by mass when measured by the sea sand method.

[0132] Spread the mixed material on a stainless steel deep angle bar to a thickness of about 2 to 6 mm.

[0133] The resulting product was baked at 140° C. for 30 minutes using an oven (DKM600: manufactured by Yamato Scientific Co., Ltd.).

[0134] ●Method for making chocolate-like food

[0135] The roasted bean-derived powder was prepared according to the representative raw material ratios listed in Table 2, and a chocolate-like food product was prepared by blending all the powders and fats in the following manner.

[0136] The powders of the raw materials listed in Table 2 were micronized using Shake Master AUTO (Biomedical Sciences Co., Ltd.), and melted fats and oils, lecithin, etc. were added and mixed to liquefy them.

[0137] The solid particle size of the obtained chocolate-like food was 20 to 30 μm.

[0138] The liquefied chocolate-like food was poured into a mold and solidified at 5°C.

[0139] As a comparative example of a chocolate-like food, a chocolate-like food using carob powder was prepared in the formulation shown in Table 2 separately from the roasted powder derived from beans.

[0140] As a reference example, a chocolate-like food product using cocoa powder was prepared.

[0141] Except for the chocolate-like food comparative example (3) and the reference example, preparation was carried out according to the representative blending ratios described in Table 2.

[0142] The particle size was measured using a micrometer (trade name: "Digital Standard Outside Micrometer MDC-25PJ", manufactured by Mitsutoyo Co., Ltd.).

[0143] As the fat, stearin (manufactured by Fuji Oil Co., Ltd., trade name "Parkena S") was used.

[0144] Carob powder Use commercially available organic carob powder.

[0145] Commercially available honey, cocoa powder, whole milk powder, and sugar were used.

[0146] As lecithin, paste lecithin (manufactured by Tsuji Oil Seiichi Co., Ltd., trade name “SLP-Paste”) was used.

[0147] The amino acids added are food additive grade amino acids. The types are as follows.

[0148] Amino acid (A): a mixture of five hydrophobic amino acids, namely L-alanine, L-valine, L-leucine, L-isoleucine and L-phenylalanine, in equal amounts by mass.

[0149] Amino Acid (B): A substance obtained by mixing five hydrophilic amino acids, mainly L-lysine hydrochloride, L-threonine, L-serine, L-glutamic acid, and L-tyrosine, in equal amounts by mass.

[0150] ●Evaluation of color tone

[0151] The color tone of roasted powder derived from beans was measured using a colorimeter ZE-6000.

[0152] ○: L* value is 40 to 60. Good

[0153] ×: L* value exceeds 60 or is less than 40. Inappropriate.

[0154] ●Evaluation method of chocolate-like food

[0155] After leaving the mixture in a room at 18 to 20°C for more than 1 hour, the flavor of the chocolate-like food was evaluated.

[0156] · Flavor evaluation was conducted by sensory evaluation by three trained panelists according to the following criteria, and the average value was used as the final evaluation.

[0157] ●Evaluation of flavor

[0158] The chocolate-like food was evaluated for its good flavor according to the following criteria. In addition, the chocolate-like flavor of the chocolate-like food using cocoa powder in the reference example was evaluated as 5. In any evaluation, an evaluation of 3 or more was considered acceptable.

[0159] ●Evaluation of chocolate-like foods

[0160] 5: Almost no beany smell, very good.

[0161] 4: Slightly beany smell, good.

[0162] 3: Slightly noticeable beany smell, acceptable level.

[0163] 2: I feel a lot of bean smell, which is not suitable.

[0164] 1: Strong bean smell, not suitable.

[0165] ●Evaluation of chocolate texture

[0166] 5: Chocolate flavor.

[0167] 4: A cocoa-like flavor reminiscent of chocolate is strongly felt.

[0168] 3: A cocoa-like flavor reminiscent of chocolate is perceived.

[0169] 2: Almost no chocolate flavor.

[0170] 1: No chocolate flavor at all.

[0171] Comprehensive evaluation

[0172] The overall evaluation of chocolate-like foods that were evaluated as "○" for color tone, and both the evaluation of chocolate-like foods and the evaluation of chocolate texture were 3 or more and did not meet the criteria of "◎: very good" was set to "○: good".

[0173] The overall evaluation of the chocolate-like food was "∘: very good" when the color tone was evaluated as "∘" and both the evaluation of the chocolate-like food and the evaluation of the chocolate texture were 4 or more.

[0174] If the comprehensive evaluation does not meet the standard of "○" or "◎", the comprehensive evaluation is set to "×: unsatisfactory".

[0175] Table 3 shows the comprehensive evaluation of the chocolate-like food.

[0176] It should be noted that the “roasting comparative example” or “roasting example” in the table indicates a research product of roasted powder derived from beans, and the “chocolate-like food comparative example” or “chocolate-like food example” indicates a research product of chocolate-like food.

[0177] [Table 1]

[0178] Baking Comparative Example 1 Baking Comparative Example 2 Baking Example 1 Baking Example 2 Black kidney bean powder [portion] 84.70 87.70 69.90 69.90 Honey [part] 0 0 17.50 17.50 Water[part] 12.70 12.70 10.50 10.50 Lecithin [part] 2.60 2.60 2.10 2.10 Amino Acid (A) [part] 0 0.21 0.21 0 Amino Acid (B) [part] 0 0 0 0.21 Moisture after baking [%] 0.2 4.3 3.7 3.2 L* Value ×：71.15 ×：70.00 〇：51.11 〇：45.93

[0179] Add the lecithin and amino acids listed in the table to water or honey, then mix into the bean crush and bake.

[0180] [Table 2]

[0181] Representative cooperation Comparative Example of Chocolate-like Food (3) Reference example Baking powder [parts] 20.0 0 0 Carob powder [part] 0 30.8 0 Cocoa powder [part] 0 0 20.0 Sugar [part] 35.0 24.2 35.0 Vegetable oil (A) [parts] 45.0 45.0 45.0 Lecithin [part] 0.15 0.15 0.3

[0182] [Table 3]

[0183]

[0184] By mixing honey and amino acids when roasting bean powder, the flavor of chocolate-like food becomes good. They are substances that make people feel chocolate flavor.

[0185] When carob powder was used, the flavor was acceptable for a chocolate-like food, but the flavor was insufficient as chocolate.

[0186] ○ Research 2 - Changing Beans

[0187] · The same study as in Study 1 was conducted using purple beans, red kidney beans, canary beans, and adzuki beans instead of black kidney beans. The moisture content of the mixture before roasting was 13.0% to 18.0% by mass.

[0188] A chocolate-like food was prepared according to the representative formulation described in the above “●Method for preparing chocolate-like food” and evaluated according to the “●Method for evaluating chocolate-like food”.

[0189] [Table 4]

[0190] Baking Example 1 Baking Example 3 Baking Example 4 Baking Example 5 Baking Example 6 Black kidney bean powder [portion] 69.90 0 0 0 0 Purple bean powder [portion] 0 69.90 0 0 0 Red kidney bean powder [parts] 0 0 69.90 0 0 Canary bean powder [part] 0 0 0 69.90 0 Red bean powder [parts] 0 0 0 0 69.90 Honey [part] 17.50 17.50 17.50 17.50 17.50 Water[part] 10.50 10.50 10.50 10.50 10.50 Lecithin [part] 2.10 2.10 2.10 2.10 2.10 Amino Acid (A) [part] 0.21 0.21 0.21 0.21 0.21 Moisture after baking [%] 3.7 3.7 4.1 3.9 3.9 L* Value 〇：51.11 〇：48.00 〇：49.94 〇：49.19 〇：51.30

[0191] [Table 5]

[0192]

[0193] Even if the type of beans is changed, the flavor remains good. When honey and amino acids are added and roasted, a raw material with a chocolate flavor is obtained.

[0194] ○ Research 3-Change Sugar

[0195] The same study as in Study 1 was conducted when fructose-glucose sugar solution or fructose aqueous solution was used as sugar instead of honey, and when fructose and water were used separately for compounding.

[0196] The fructose aqueous solution used had a concentration of 33% by mass.

[0197] The moisture content of the mixture before baking is 15.0% by mass to 24.0% by mass.

[0198] A chocolate-like food was prepared according to the representative formulation described in the above "● Method for preparing chocolate-like food", and evaluated according to the "● Method for evaluating chocolate-like food".

[0199] [Table 6]

[0200] Baking Example 7 Baking Example 8 Baking Example 9 Baking Example 10 Black kidney bean powder [portion] 69.90 69.90 69.90 69.90 Honey [part] 17.50 0 0 0 Fructose glucose solution [parts] 0 19.10 0 0 Fructose aqueous solution [parts] 0 0 28.00 0 Fructose[part] 0 0 0 9.20 Water[part] 10.50 8.90 0 18.80 Lecithin [part] 2.10 2.10 2.10 2.10 Amino Acid (A) [part] 0.21 0.21 0.21 0.21 Moisture after baking [%] 3.7 2.5 1.2 0.9 L* Value 〇：51.11 〇：50.80 〇：50.88 〇：48.15

[0201] [Table 7]

[0202]

[0203] The water content of the chocolate-like foods described in Table 7 was 1.4% to 1.6% by mass.

[0204] Even if the type of sugar used in baking is changed, a good flavor is obtained.

[0205] ○Study 4- Changing amino acids

[0206] The same study as in Study 1 was conducted by using the amino acid (A) or (B) used in Study 1 but changing the amount added.

[0207] The moisture content of the mixture before baking is 13.0% to 18.0% by mass.

[0208] A chocolate-like food was prepared according to the representative formulation described in the above “●Method for preparing chocolate-like food” and evaluated according to the “●Method for evaluating chocolate-like food”.

[0209] [Table 8]

[0210] Baking Example 11 Baking Example 12 Baking Example 13 Black kidney bean powder [portion] 69.90 69.90 69.90 Honey [part] 17.50 17.50 17.50 Water[part] 10.50 10.50 10.50 Lecithin [part] 2.10 2.10 2.10 Amino Acid (A) [part] 0.10 0.4 0.07 Amino Acid (B) [part] 0.10 0 0 Moisture after baking [%] 2.8 3 2.5 L* Value 〇：50.79 〇：46.83 〇：51.75

[0211] [Table 9]

[0212]

[0213] The water content of the chocolate-like foods listed in Table 9 was 1.4% to 1.6% by mass.

[0214] When the amount of amino acids added was changed, the chocolate flavor was slightly weakened, but the flavor was felt at an acceptable level.

[0215] ○Study 5-Alkali

[0216] · Verification of adding an alkali agent during roasting was carried out. As alkali agents, the four types listed in Table 10 were used and the amount added was adjusted to 2% with respect to the ground bean product.

[0217] The moisture content of the mixture before baking is 13.0% to 18.0% by mass.

[0218] A chocolate-like food was prepared according to the representative formulation described in the above “●Method for preparing chocolate-like food” and evaluated according to the “●Method for evaluating chocolate-like food”.

[0219] [Table 10]

[0220] Baking Example 14 Baking Example 15 Baking Example 16 Baking Example 17 Black kidney bean powder [portion] 69.90 69.90 69.90 69.90 Honey [part] 17.50 17.50 17.50 17.50 Water[part] 10.50 10.50 10.50 10.50 Lecithin [part] 2.10 2.10 2.10 2.10 Amino Acid (A) [part] 0.21 0.21 0.21 0.21 Calcium carbonate 1.40 0 0 0 Sodium bicarbonate 0 1.40 0 0 Calcium hydroxide 0 0 1.40 0 Sodium carbonate 0 0 0 1.40 Moisture after baking [%] 4.0 3.5 3.2 3.7 L* Value 〇：51.34 〇：46.95 〇：49.59 〇：49.95 pH 6.48 6.51 6.68 6.83

[0221] [Table 11]

[0222]

[0223] The water content of the chocolate-like foods listed in Table 11 was 1.4% to 1.6% by mass.

[0224] The chocolate-like food using roasted powder derived from beans has a flavor similar to chocolate, although it differs somewhat depending on the type of alkali agent.

[0225] Study 6 - Combination with cocoa powder

[0226] When a chocolate-like food was prepared using the roasted bean-derived powder raw material prepared in Roasting Example 1, cocoa powder was used in addition to confirming whether the roasted bean-derived powder raw material would hinder the chocolate-like flavor of the cocoa powder.

[0227] According to the above-mentioned "● Method for preparing chocolate-like food", chocolate-like food was prepared with the mixing ratios described in Table 12, and evaluated according to the "● Method for evaluating chocolate-like food".

[0228] [Table 12]

[0229]

[0230] It can be seen that the roasted powder raw material derived from beans does not hinder the flavor of cocoa powder, and the flavor can be adjusted by adding the amount.

[0231] Industrial Applicability

[0232] According to the present invention, even if the cocoa-derived component is reduced, a chocolate-like food having excellent flavor can be provided. In addition, a roasted powder derived from beans that can be used for the chocolate-like food can be provided.

Claims

1. A method for producing roasted bean powder for use in chocolate-like food, the method comprising all of the following steps 1) to 3): 1) Crush the beans; 2) mixing sugars and amino acids with water; and 3) The mixture in 2) is added to the ground beans obtained in 1), and the mixture is stirred and roasted.

2. A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to claim 1, the method further comprising the following steps: 4) The roasted bean powder, sugar, and melted fat are mixed and micronized.

3. The method for producing roasted bean-derived powder according to claim 1, wherein: The moisture content of the roasted bean-derived powder before roasting is 5% by mass to 30% by mass.

4. The method for producing roasted bean-derived powder according to claim 1, wherein: In the step 2) of mixing the sugar and the amino acid with water, an alkali agent is added.

5. The method for producing roasted bean-derived powder according to claim 1, wherein: In the step 3) of stirring the ground beans with the mixture containing sugars and amino acids, the fat component is mixed and roasted.

6. The method for producing roasted bean-derived powder according to claim 1, wherein: The amino acids mixed in the step 2) include two or more amino acids, at least one of which is a hydrophobic amino acid.

7. The method for producing roasted bean-derived powder according to claim 4 or 5, wherein: The amino acids mixed in the step 2) include two or more amino acids, at least one of which is a hydrophobic amino acid.

8. A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to claim 4 or 5, the method further comprising the following steps: 4) The roasted bean powder, sugar, and melted fat are mixed and micronized.

9. A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to claim 6, the method further comprising the following steps: 4) The roasted bean powder, sugar, and melted fat are mixed and micronized.

10. A method for producing a chocolate-like food, the chocolate-like food using the roasted bean-derived powder according to claim 7, the method further comprising the following steps: 4) The roasted bean powder, sugar, and melted fat are mixed and micronized.

11. The method for producing a chocolate-like food according to claim 2, wherein: The content of fat-free cocoa solids is 0% by mass or more and less than 5% by mass.

12. The method for producing a chocolate-like food according to claim 2, wherein: The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass.

13. The method for producing a chocolate-like food according to claim 8, wherein: The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass.

14. The method for producing a chocolate-like food according to claim 9, wherein: The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass.

15. The method for producing a chocolate-like food according to claim 10, wherein: The content of fat-free cocoa solids is 0% by mass or more and less than 1% by mass.

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