Food raw material, method for producing same, and food

Abstract

The present invention addresses the problem of providing a food raw material which, although using an extraction residue of coffee, exhibits a cocoa flavor more easily than a fermentation product of a conventional extraction residue of coffee. A method for producing a food raw material according to the present invention comprises a first drying step and a treatment step. In the first drying step, a dried residue is obtained by drying an extraction residue of coffee beans or a crushed product thereof. In the treatment step, the dried residue is subjected to a fermentation treatment or an enzyme treatment to obtain a treated product. Furthermore, in the treatment step, the dried residue having an average particle diameter in the range of 0.015 mm or more and 2.20 mm or less is subjected to a fermentation treatment or an enzyme treatment.

Description

Technical Field

[0001] The present invention relates to food raw materials and methods for manufacturing the same. In addition, the present invention relates to foods obtained by processing the food raw materials. Background Art

[0002] In the past, for the purpose of obtaining processed foods using extraction residues of coffee beans, which are food waste materials, as raw materials, it has been proposed that "ferment the extraction residues of coffee beans with Nuruk and use the fermented product as the main raw material of chocolate-like foods, i.e., cocoa-like raw materials" (for example, refer to Patent Document 1 below). Prior Art Documents Patent Documents

[0003] Patent Document 1: Japanese Unexamined Patent Application Publication No. 2022-115087 Summary of the Invention Technical Problems to be Solved by the Invention

[0004] However, it is known that when manufacturing foods such as chocolate-like foods using the above-mentioned fermented product as a raw material, there is a tendency for the flavor of the extraction residues of coffee beans (an unwelcome flavor that becomes faint after the good aroma of coffee beans dissipates and has a smoky and burnt taste) to be stronger than the flavor of cocoa in the food. Therefore, it is difficult to say that the fermented product is useful as a substitute raw material for cocoa.

[0005] The problem of the present invention is to provide a food raw material that, although using the extraction residues of coffee beans, is more likely to exhibit the flavor of cocoa than the above-mentioned fermented product. Technical Means for Solving the Technical Problems

[0006] The method for manufacturing a food raw material according to the first aspect of the present invention includes a first drying step and a treatment step. Here, the "food" described herein is, for example, a food using cocoa as a raw material (such as chocolate-like foods (snacks), etc.). In the first drying step, the extraction residues of coffee beans are dried to obtain dried residues. In the treatment step, the dried residues are subjected to a fermentation treatment or an enzyme treatment to obtain a treated product.

[0007] As a result of intensive studies by the inventors of the present application, it has been found that compared with foods obtained from food raw materials obtained by conventional methods, foods obtained from food raw materials obtained by using the method for manufacturing a food raw material according to this aspect have a weakened flavor of the extraction residues of coffee beans and an enhanced flavor of cocoa. That is, the food raw material obtained by using the method for manufacturing a food raw material according to this aspect, although using the extraction residues of coffee beans, is more likely to exhibit the flavor of cocoa than the fermented product of the extraction residues of coffee beans in the past.

[0008] The food raw material manufacturing method according to the second aspect of the present invention is the food raw material manufacturing method according to the first aspect, in which, in the treatment process, fermentation treatment or enzyme treatment is performed on dry residues having an average particle size in the range of 0.015 mm or more and 2.20 mm or less.

[0009] As a result of in-depth research by the inventors of the present application, it has been found that: compared with foods obtained from food raw materials obtained by conventional methods, the taste of foods obtained from food raw materials produced by the food raw material manufacturing method of this aspect becomes more distinct. Therefore, a person who consumes this food can enjoy its taste better than when consuming a food obtained from a food raw material obtained by a conventional method.

[0010] The food raw material manufacturing method according to the third aspect of the present invention is the food raw material manufacturing method according to the first or second aspect, in which the treatment process includes an addition process and a reaction process. In the addition process, a microorganism or an enzyme and water are added to the dry residue to obtain a dry residue containing a treatment source. In the reaction process, the dry residue containing the treatment source is treated at a specified temperature for a specified time to obtain a treated product. In addition, the "microorganism" described herein refers to, for example, Aspergillus (Aspergillus oryzae), yeast, etc.

[0011] Therefore, in this food raw material manufacturing method, fermentation treatment or enzyme treatment of the dry residue can be carried out efficiently.

[0012] The food raw material manufacturing method according to the fourth aspect of the present invention is the food raw material manufacturing method according to the third aspect, which further includes a second drying process. In the second drying process, the treated product is dried without being extruded.

[0013] As a result of in-depth research by the inventors of the present application, it has been found that: compared with foods obtained from those in which the treated product is extruded and then dried, foods obtained from the dried product obtained in this way have a weakened flavor of coffee bean extraction residue and an enhanced flavor of cocoa.

[0014] The food raw material according to the fifth aspect of the present invention is a food raw material obtained by the food raw material manufacturing method according to any one of the first to fourth aspects.

[0015] Therefore, compared with foods obtained from food raw materials obtained by conventional methods, foods obtained from the food raw materials of this aspect have a weakened flavor of coffee bean extraction residue and an enhanced flavor of cocoa. In addition, the food raw materials of this aspect also contain more isovaleraldehyde than food raw materials obtained by conventional methods.

[0016] The food according to the sixth aspect of the present invention is a food obtained by processing the food raw material according to the fifth aspect. In addition, the "food" described herein is, for example, a food using cocoa as a raw material (for example, chocolate foods (snacks)).

[0017] Therefore, compared with foods obtained from food raw materials obtained by conventional methods, the foods of the present aspect have a weakened flavor of coffee bean extraction residue while enhancing the flavor of cocoa.

[0018] In addition, as a result of in-depth research by the inventors of the present application, it has been shown that compared with chocolate foods obtained from the extraction residue of unfermented and unenzymatically treated coffee beans, the chocolate foods obtained from the food raw materials of the above aspect can contain a large amount of L-phenylalanine and L-alanine. Therefore, consumers of such chocolate foods can more efficiently ingest L-phenylalanine and L-alanine compared to those who ingest chocolate foods obtained from the extraction residue of unfermented and unenzymatically treated coffee beans. Advantageous Effects

[0019] Compared with foods obtained from food raw materials obtained by conventional methods, according to the present invention, the flavor of coffee bean extraction residue can be weakened. Detailed Embodiments

[0020] The food raw material of the embodiment of the present invention is manufactured through a first drying process and a treatment process. Hereinafter, after describing the manufacturing method of the food raw material of the embodiment of the present invention, the details of the food raw material will be described.

[0021] <Manufacturing Method of Food Raw Material> As described above, the food raw material of the embodiment of the present invention is manufactured through a first drying process and a treatment process. Optionally, a first pulverization process can be provided before the first drying process, or a second pulverization process can be provided between the first drying process and the treatment process. In addition, it is preferable to provide a second drying process after the treatment process. Hereinafter, these processes will be described in detail.

[0022] (1) First Pulverization Process In the first crushing step, the extraction residue of coffee beans is crushed. In addition, in this first crushing step, the extraction residue of coffee beans can be arbitrarily crushed. In particular, when the average particle size of the extraction residue of coffee beans is greater than 2.20 mm, it is preferable to crush the extraction residue of coffee beans so that the average particle size becomes 2.20 mm or less. In the first crushing step, the extraction residue of coffee beans is crushed to obtain a first crushed product. By crushing the extraction residue of coffee beans, the surface area of the extraction residue is enlarged, and the fermentation treatment or enzyme treatment in the subsequent treatment steps can be carried out efficiently. In addition, in this first crushing step, it is preferable to crush the extraction residue of coffee beans so that the average particle size of the crushed product when wet is in the range of 0.015 mm or more and 2.20 mm or less. In addition, for the average particle size of the crushed product, it is more preferably in the range of 0.015 mm or more and 1.80 mm or less, and further preferably in the range of 0.015 mm or more and 1.60 mm or less. This is because if the average particle size of the first crushed product is within the above range, its taste becomes distinct. In addition, as a device for implementing such a first crushing step, a food processor, a grinding and stirring machine, a mortar type grinder, etc. can be cited. In addition, the average particle size described here refers to the median diameter, that is, the particle size corresponding to 50% of the cumulative frequency in the particle size distribution. Further, when the above-mentioned crushed product substantially does not contain particles of 1 mm or more, the average particle size is measured by a laser diffraction / scattering type particle size measuring device, and when the above-mentioned crushed product substantially contains particles of 1 mm or more, the average particle size is measured according to the sieving test method. In addition, in this application, the sieving test method is implemented in accordance with the general rules of JIS Z8815:1994. In addition, wet manual sieving is carried out in this sieving test method.

[0023] (2) The first drying step In the first drying step, the extraction residue of coffee beans or the first crushed product is dried to obtain a dried residue. In this way, by sufficiently drying the extraction residue of coffee beans or the first crushed product, the storage stability of the extraction residue is improved, refrigeration or freezing is no longer required during transportation, and due to weight reduction, the environmental burden can be reduced. However, the improvement of storage stability here is not necessary, and it is also possible to dry the extraction residue of coffee beans or the first crushed product to a degree where no improvement in storage stability is seen.

[0024] In addition, in this first drying step, it is preferable to dry the extraction residue until the moisture value of the extraction residue of coffee beans or the first crushed product becomes 60% by mass or less, more preferably to dry the extraction residue or the first crushed product until the moisture value becomes 55% by mass or less, further preferably to dry the extraction residue or the first crushed product until the moisture value becomes 50% by mass or less, and particularly preferably to dry the extraction residue or the first crushed product until the moisture value becomes 15% by mass or less.

[0025] In addition, in the first drying step, the extraction residue of coffee beans or the first pulverized material can be dehydrated and dried, or can be heat-dried, and heat-drying is preferably performed. The heating temperature in the heat-drying method is preferably in the range of 55°C or higher and 300°C or lower, more preferably in the range of 55°C or higher and 250°C or lower, and further preferably in the range of 90°C or higher and 200°C or lower. In addition, as a device for implementing such a first drying step, an oven (especially an oven having heaters above and below), a hot air dryer, a fluidized bed dryer, etc. can be cited.

[0026] In addition, compared with a food obtained from a food raw material that has never been heat-dried, a food obtained from a food raw material that has been heat-dried in this first drying step not only has a reduced flavor of the extraction residue of coffee beans, but also has a reduced bitterness. It is speculated that this is because the flavor components and bitterness components of the extraction residue of coffee beans volatilize or sublime due to heating.

[0027] In addition, before the first drying step or before the first pulverization step, the extraction residue of coffee beans or the first pulverized material can be exposed to water to remove the flavor components of the extraction residue of coffee beans remaining in the extraction residue. Thereby, the flavor, bitterness, and off-flavors of the extraction residue of coffee beans in the food obtained from the food raw material of the embodiment of the present invention can be further weakened.

[0028] (3) Second pulverization step In the second pulverization step, the extraction residue of coffee beans is pulverized. Additionally, in this second pulverization step, the extraction residue of coffee beans can be pulverized arbitrarily. Particularly, when the average particle size of the extraction residue of coffee beans is greater than 2.20 mm, it is preferable to pulverize the extraction residue of coffee beans such that the average particle size becomes 2.20 mm or less. Additionally, when the first pulverization step is performed, the second pulverization step may or may not be performed. In the second pulverization step, the dried residue obtained in the first drying step is pulverized to obtain a second pulverized product. By pulverizing the dried residue, the surface area of the dried residue is enlarged, and the fermentation treatment or enzyme treatment in the next step, i.e., the treatment step, can be efficiently performed. Additionally, in this second pulverization step, it is preferable to pulverize the dried residue such that the average particle size of the second pulverized product when wet is within the range of 0.015 mm or more and 2.20 mm or less. Additionally, the average particle size of this second pulverized product is more preferably within the range of 0.015 mm or more and 1.80 mm or less, and further preferably within the range of 0.015 mm or more and 1.60 mm or less. Because if the average particle size of the second pulverized product is within the above range, its taste becomes distinct. Furthermore, as a device for implementing such a second pulverization step, a food processor, a grinding and stirring machine, a mortar-type grinder, etc. can be cited. Additionally, the average particle size described here is the same as the content described in the item of "(1) First pulverization step", which is the median diameter, i.e., the particle size corresponding to 50% of the cumulative frequency in the particle size distribution. And, similarly to the above, when the pulverized product substantially does not contain particles of 1 mm or more, the average particle size is measured by a laser diffraction / scattering type particle size measuring device, and when the pulverized product substantially contains particles of 1 mm or more, the average particle size is measured in accordance with the sieving test method. Additionally, the sieving test method is also the same as the above.

[0029] (4) Treatment step In the treatment step, when neither the first pulverization step nor the second pulverization step is performed, the dried residue is subjected to fermentation treatment or enzyme treatment to obtain a treated product; when at least one of the first pulverization step and the second pulverization step is performed, the pulverized product is subjected to fermentation treatment or enzyme treatment to obtain a treated product. This treated product corresponds to the food raw material described in this application. Additionally, as described above, the average particle size of the dried residue and the pulverized product when wet is preferably within the range of 0.015 mm or more and 2.20 mm or less, more preferably within the range of 0.015 mm or more and 1.80 mm or less, and further preferably within the range of 0.015 mm or more and 1.60 mm or less. Furthermore, from the viewpoint of stabilizing the flavor of the finally obtained food raw material, the particle size distribution of the dried residue and the pulverized product is preferably as narrow as possible. Therefore, it is preferable to perform classification treatment such as sieving on the dried residue and the pulverized product before the treatment step.

[0030] In addition, the treatment method is not particularly limited. Preferably, a method involving an addition step and a reaction step is used. In the addition step, microorganisms or enzymes are added to the dry residue or the pulverized material together with water to obtain a dry residue containing the treatment source or a pulverized material containing the treatment source. The reaction step is a step of treating the dry residue containing the treatment source or the pulverized material containing the treatment source at a specified temperature for a specified time to obtain a treated product.

[0031] In addition, the "microorganisms" described herein are, for example, Aspergillus, yeast, etc. As long as the object of the invention of this application is achieved, there is no particular limitation on Aspergillus. As such Aspergillus, for example, Aspergillus kawachii, Aspergillus flavus, Aspergillus niger, etc. can be cited. In addition, as a specific koji, for example, Asper Powder (registered trademark) Pro (white rice / Aspergillus kawachii), Asper Powder (registered trademark) ET (white rice / Aspergillus flavus), Asper Powder (registered trademark) G (brown rice / Aspergillus flavus) manufactured by Kose Foods Co., Ltd., and rice koji powder (general rice koji) manufactured by Marukome Co., Ltd. can be cited. In addition, although Asper Powder (registered trademark) Pro, Asper Powder (registered trademark) ET, and Asper Powder (registered trademark) G are koji, the Aspergillus has been sterilized, so the reaction they cause is an enzymatic reaction. On the other hand, rice koji powder is live Aspergillus, so the reaction it causes is fermentation. In addition, as long as the object of the invention of this application is achieved, there is no particular limitation on the enzyme. As such an enzyme, for example, purified papain (endopeptidase) manufactured by Mitsubishi Chemical Corporation, Kokylase (registered trademark) (α-amylase), Kokylase (registered trademark) P, Umami Zyme Pulse MA (protease, glutaminase), Newlase (registered trademark) F3G (lipase, protease), Protease M "Amano" SD (protease), etc. manufactured by Amano Enzyme Inc. can be cited.

[0032] The addition amount of koji is not particularly limited. Preferably, it is in the range of 1% by mass or more and 25% by mass or less, more preferably in the range of 2.5% by mass or more and 25% by mass or less, relative to the dry residue or the pulverized material. In addition, the addition amount of the enzyme is not particularly limited. Preferably, it is in the range of 0.05% by mass or more and 5% by mass or less, more preferably in the range of 0.1% by mass or more and 1% by mass or less, relative to the dry residue or the pulverized material. In addition, the addition amount of water is not particularly limited as long as it is an amount that allows for easy physical stirring and can be appropriately selected according to the particle size of the dry residue or the pulverized material. In addition, as a suitable addition amount of water, for example, it is in the range of 20% by mass or more and 500% by mass or less relative to the dry residue or the pulverized material.

[0033] The "predetermined temperature" described here is a reaction temperature, and may be a temperature within the temperature range recommended when using the above-mentioned microorganisms and enzymes, and is preferably within the range of 40°C to 55°C, for example.

[0034] The "specific time" described herein is the reaction time, which is preferably in the range of 2.5 hours to 65 hours, more preferably in the range of 7.5 hours to 65 hours, further preferably in the range of 12.5 hours to 65 hours, and particularly preferably in the range of 25 hours to 65 hours.

[0035] (5) Second Drying Step As described above, the second drying step is performed arbitrarily. In the second drying step, the processed product is dried without being squeezed. The inventors' in-depth research has shown that this method further weakens the flavor of the coffee bean extraction residue and enhances the flavor of cocoa compared to the case where the processed product is squeezed and dried. In addition, in the present application, the dried product of the processed product obtained through the second drying step can be identified as a food raw material.

[0036] <Food ingredients and food> The food raw materials obtained as described above can be used as alternative raw materials for foods such as chocolate foods (snacks), etc., which use cocoa as raw materials, but are not limited to this and can be widely used. In addition, the "chocolate foods" recorded here include, for example, chocolates. Chocolates not only refer to chocolates, quasi-chocolate, and foods using chocolate as stipulated by the National Chocolate Industry Fair Trade Agreement Council (National Chocolate Industry Fair Trade Agreement Council) and the Fair Trade Agreement Council for Foods Using Chocolate (Chocolate Utilization Food Fair Trade Agreement Council), but also refer to foods that use fats and oils as essential ingredients and are mixed with auxiliary raw materials in any proportion as needed, and the auxiliary raw materials are sugars, milk powders, cocoa raw materials (cocoa mass (カカオマス), cocoa, cocoa butter (ココアバター)), dietary fiber, fruit juice powder, fruit powder, seasonings, emulsifiers, spices, coloring materials, etc.

[0037] In addition, as the above-mentioned fats and oils, in addition to cocoa butter, soybean oil, cottonseed oil, corn oil, sunflower seed oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter substitutes, babassu oil, milk fat, lard, fish oil, whale oil and other various animal and plant fats and oils and their hydrogenated oils, fractionated oils (separated oils), transesterified oils, etc. can also be mentioned. Among these fats and oils, cocoa butter substitutes are preferably used. This is because chocolate-like foods without cocoa can be easily produced by using the food raw materials of the embodiment of the present invention and cocoa butter substitutes in combination.

[0038] The content of the food raw material of the embodiment of the present invention in chocolate foods is preferably 43% by mass or less, more preferably in the range of 1% by mass or more and 43% by mass or less, and still more preferably in the range of 2.5% by mass or more and 43% by mass or less. Because by setting the content of the food raw material within this range, chocolate foods with good flavor and texture can be obtained.

[0039] Such chocolate foods can be manufactured according to a method based on the usual method for manufacturing chocolate. There is no particular limitation on such a method. For example, a method of manufacturing by roll pressing and refining a raw material formulation can be cited, wherein the raw material formulation is a raw material formulation obtained by blending the above-mentioned oils and fats and, if necessary, auxiliary raw materials in addition to the food raw material of the embodiment of the present invention, and the auxiliary raw materials are sugars, milk powder, cocoa raw materials (cocoa mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, fragrances, coloring agents, etc.

[0040] In addition, for the chocolate foods thus obtained, isovaleraldehyde is preferably contained. In addition, it is also possible for the above food raw material to contain isovaleraldehyde.

[0041] In addition, the above food raw material preferably contains taurine, L-proline, glycine, L-alanine, L-valine, L-tyrosine, L-phenylalanine, and L-lysine.

[0042] In the above case, regarding taurine in every 100 g of the food raw material, it is preferably contained in the range of 0.2 mg or more and 15 mg or less, and more preferably in the range of 3 mg or more and 15 mg or less.

[0043] In addition, regarding L-proline in every 100 g of the food raw material, it is preferably contained in the range of 0.2 mg or more and 10 mg or less, and more preferably in the range of 2 mg or more and 10 mg or less.

[0044] In addition, regarding glycine in every 100 g of the food raw material, it is preferably contained in the range of 0.3 mg or more and 5 mg or less, and more preferably in the range of 2 mg or more and 5 mg or less.

[0045] In addition, regarding L-alanine in every 100 g of the food raw material, it is preferably contained in the range of 1 mg or more and 140 mg or less, and more preferably in the range of 10 mg or more and 140 mg or less.

[0046] In addition, regarding L-valine in every 100 g of the food raw material, it is preferably contained in the range of 0.3 mg or more and 10 mg or less, and more preferably in the range of 4 mg or more and 10 mg or less.

[0047] In addition, L-tyrosine in every 100 g of food raw materials is preferably contained in the range of 1 mg or more and 15 mg or less, and more preferably in the range of 4 mg or more and 15 mg or less.

[0048] In addition, L-phenylalanine in every 100 g of food raw materials is preferably contained in the range of 0.6 mg or more and 12 mg or less, and more preferably in the range of 4 mg or more and 12 mg or less.

[0049] In addition, L-lysine in every 100 g of food raw materials is preferably contained in the range of 0.3 mg or more and 6 mg or less, and more preferably in the range of 1 mg or more and 6 mg or less.

[0050] Hereinafter, the present invention will be described in more detail by showing examples and comparative examples. In addition, the present invention is not limited by this example. Example 1

[0051] (1) Preparation of cocoa raw materials First, the extraction residue of wet coffee beans is placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and dried until its moisture value becomes 5% by mass or less to obtain a dried residue. Secondly, the previously obtained dried residue is pulverized by a grinding mixer, and then the pulverized material is sieved using a sieve with a mesh size of 0.850 mm, and the material that has passed through the sieve (hereinafter referred to as "passed pulverized material") is collected. Next, 15 g of Aspel Powder (registered trademark) Pro manufactured by Co's Foods Co., Ltd. and 250 g of water are added to 100 g of the passed pulverized material, and the passed pulverized material is enzymatically treated at 55 °C for 40 hours to obtain a treated material. Subsequently, the treated material is placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C for 2 hours to dry, and the target cocoa raw material is obtained.

[0052] The average particle diameter D50 (median diameter: the particle diameter corresponding to 50% of the cumulative frequency in the particle size distribution) of the above-mentioned pulverized material when wet is determined using a laser diffraction / scattering particle size distribution analyzer (LA-960V2 series (aqueous dispersion measurement method) manufactured by Horiba, Ltd.). Specifically, after preparing a sample by adding ion-exchanged water to the pulverized material, the sample is set in the laser diffraction / scattering particle size distribution analyzer. Next, ultrasonic waves are irradiated on the sample in the laser diffraction / scattering particle size distribution analyzer for 1 minute to disperse the pulverized material in the sample in the ion-exchanged water. Then, immediately, red laser and blue laser are irradiated on the sample. When the transmittance of the red laser and the blue laser is not within the measurement suitability range, ion-exchanged water is injected into the sample to make the transmittance within the measurement suitability range, and then particle size measurement is performed. As a result, the average particle diameter is 0.529 mm.

[0053] (2) Preparation of chocolate-like foods The above-mentioned cocoa raw materials, sugar, whole milk powder, lactose, cocoa butter substitute (cocoa butter substitute) as a vegetable oil, soy lecithin as an emulsifier, and vanillin as a flavor are mixed in such a way that the cocoa raw materials account for 10.5% by mass, sugar accounts for 33.3% by mass, whole milk powder accounts for 12.9% by mass, lactose accounts for 4.5% by mass, cocoa butter substitute accounts for 38.5% by mass, soy lecithin accounts for 0.2% by mass, and vanillin accounts for 0.1% by mass to prepare a dough, and then chocolate-like foods are prepared from the dough according to a conventional method.

[0054] (3) Evaluation of chocolate-like foods Each of 5 professional reviewers is asked to eat the above-mentioned chocolate-like foods, and evaluate the "tastiness", "intensity of cocoa flavor", "weakening degree of coffee bean extraction residue flavor", and "bitterness" of the chocolate-like foods based on the evaluation criteria shown below. After discussion, the final evaluation score is determined. Here, the professional reviewers are experienced professional reviewers who have more than 4 years of experience in the product development of chocolate foods and have passed the inspector suitability test. In addition, the professional reviewers are asked to hold water in their mouths before and after the evaluation to reset their mouths.

[0055] The evaluation criteria for each evaluation item are as follows.

[0056] "Tastiness" · Very good tastiness: 5 points · Good tastiness: 4 points · Tastiness within an acceptable range: 3 points · Unacceptable taste: 2 points ·Completely unacceptable smell: 1 point

[0057] "Intensity of cocoa flavor" ·Cocoa flavor is clearly felt: 5 points ·Cocoa flavor is slightly felt: 4 points ·Cocoa flavor is faintly felt: 3 points ·Cocoa flavor is not felt very much: 2 points ·Cocoa flavor is not felt at all: 1 point

[0058] "Weakening degree of the flavor of coffee bean extraction residue" ·The flavor of coffee bean extraction residue is not felt at all: 5 points ·The flavor of coffee bean extraction residue is not felt very much: 4 points ·The flavor of coffee bean extraction residue is faintly felt: 3 points ·The flavor of coffee bean extraction residue is slightly felt: 2 points ·The flavor of coffee bean extraction residue is strongly felt: 1 point

[0059] "Bitterness" ·Pleasant bitterness: 5 points ·Slightly pleasant bitterness: 4 points ·It's hard to say which kind: 3 points ·Slightly unpleasant bitterness: 2 points ·Unpleasant bitterness: 1 point

[0060] In addition, when there is 1 point in one of the above evaluation items, the comprehensive evaluation is D; when there is 2 points in one of the above evaluation items, the comprehensive evaluation is C; when the scores of all evaluation items are above 3 points, the comprehensive evaluation is B; when the scores of all evaluation items are above 3 points and there are more than 3 items with a score of 4 points or above, the comprehensive evaluation is A.

[0061] In addition, the "deliciousness" of the chocolate food obtained in this example is 3 points, the "intensity of cocoa flavor" is 3 points, the "weakening degree of the flavor of coffee bean extraction residue" is 3 points, the "bitterness" is 3 points, and the comprehensive evaluation is B (see Table 1). Example 2

[0062] Except for changing the set temperature of the upper heater of the oven during initial drying to 200 °C and the set temperature of the lower heater to 180 °C, after obtaining the cocoa-based raw material in the same manner as in Example 1, a chocolate-based food was prepared in the same manner as in Example 1, and the chocolate-based food was evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying was as described in Example 1). In addition, the average particle size D50 when the pulverized material was wet was determined by the method shown in Example 1. The result was that the average particle size was 0.529 mm. As a result, the "tastiness" of the obtained chocolate-based food was 4 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 4 points, the "bitterness" was 4 points, and the comprehensive evaluation was A (refer to Table 1). Example 3

[0063] Except for subjecting the coffee bean extraction residue to a freezing treatment before initial drying, after obtaining the cocoa-based raw material in the same manner as in Example 1, a chocolate-based food was prepared in the same manner as in Example 1, and the chocolate-based food was evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying was as described in Example 1). In addition, the average particle size D50 when the pulverized material was wet was determined by the method shown in Example 1. The result was that the average particle size was 0.529 mm. As a result, the "tastiness" of the obtained chocolate-based food was 3 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 3 points, and the comprehensive evaluation was B (refer to Table 1). Example 4

[0064] Except for exposing the coffee bean extraction residue to a large amount of water before initial drying, after obtaining the cocoa-based raw material in the same manner as in Example 1, a chocolate-based food was prepared in the same manner as in Example 1, and the chocolate-based food was evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying was as described in Example 1). In addition, the average particle size D50 when the pulverized material was wet was determined by the method shown in Example 1. The result was that the average particle size was 0.529 mm. As a result, the "tastiness" of the obtained chocolate-based food was 4 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 4 points, the "bitterness" was 4 points, and the comprehensive evaluation was A (refer to Table 1).

[0065] (Comparative Example 1) (1) Preparation of cocoa-based raw material First, the extraction residue of coffee beans (water content 63.67% by mass) is not dried. After the extraction residue is pulverized by a grinding blender, the pulverized material is sieved using a sieve with a mesh size of 0.850 mm, and the material that has passed through the sieve (hereinafter referred to as "passed extraction residue") is collected. Next, 15 g of Aspel Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 75 g of water are added to 275 g of the passed extraction residue, and the passed extraction residue is subjected to enzymatic treatment at 55°C for 40 hours to obtain a treated product. Subsequently, the treated product is placed in an oven with the upper heater temperature set at 100°C and the lower heater temperature set at 90°C for 2 hours to be dried, obtaining the target cocoa-like raw material.

[0066] In addition, according to the method shown in Example 1, the average particle size D50 of the passed extraction residue when wet is determined, and the result is: the average particle size is 0.526 mm.

[0067] (2) Preparation of chocolate-like foods The chocolate-like foods are prepared according to the method described in the "(2) Preparation of chocolate-like foods" column of Example 1.

[0068] (3) Evaluation of chocolate-like foods The chocolate-like foods are evaluated according to the method described in the "(3) Evaluation of chocolate-like foods" column of Example 1. The results are: the "tastiness" of the chocolate-like foods is 3 points, the "intensity of cocoa flavor" is 2 points, the "weakening degree of coffee bean extraction residue flavor" is 2 points, the "bitterness" is 3 points, and the comprehensive evaluation is C (refer to Table 1).

[0069] [Table 1] Example 5

[0070] Except for drying the extraction residue of wet coffee beans in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C during initial drying until its moisture value reaches 59.75% by mass, the dried residue was obtained in the same manner as in Example 1. In addition, except for adding 15 g of Aspel Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 101.6 g of water to 248.4 g of the pulverized material, and subjecting the pulverized material to enzymatic treatment at 55 °C for 40 hours to obtain a treated material, after obtaining the cocoa raw material in the same manner as in Example 1, a chocolate food was prepared in the same manner as in Example 1, and the chocolate food was evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying was as described in Example 1). As a result, the "tastiness" of the obtained chocolate food was 3 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 4 points, and the comprehensive evaluation was B (refer to Table 2). Example 6

[0071] Except for drying the extraction residue of wet coffee beans in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C during initial drying until its moisture value reaches 54.40% by mass, the dried residue was obtained in the same manner as in Example 1. In addition, except for adding 15 g of Aspel Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 130.7 g of water to 219.3 g of the pulverized material, and subjecting the pulverized material to enzymatic treatment at 55 °C for 40 hours to obtain a treated material, after obtaining the cocoa raw material in the same manner as in Example 1, a chocolate food was prepared in the same manner as in Example 1, and the chocolate food was evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying was as described in Example 1). As a result, the "tastiness" of the obtained chocolate food was 4 points, the "intensity of cocoa flavor" was 4 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 3 points, and the comprehensive evaluation was B (refer to Table 2). Example 7

[0072] Except for drying the extraction residue of wet coffee beans in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C during initial drying until its moisture value becomes 47.19% by mass, the dried residue was obtained in the same manner as in Example 1. In addition, except for adding 15 g of Aspel Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 160.6 g of water to 189.4 g of the ground material, and subjecting the ground material to enzymatic treatment at 55 °C for 40 hours to obtain a treated material, after obtaining the cocoa raw material in the same manner as in Example 1, a chocolate food was prepared in the same manner as in Example 1, and the chocolate food was evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying was as described in Example 1). As a result, the "tastiness" of the obtained chocolate food was 4 points, the "intensity of cocoa flavor" was 4 points, the "weakening degree of coffee bean extraction residue flavor" was 4 points, the "bitterness" was 4 points, and the comprehensive evaluation was A (refer to Table 2).

[0073] (Comparative Example 2) Except for replacing the coffee bean extraction residue (moisture content 63.67% by mass) with a coffee bean extraction residue (moisture content 67.22% by mass), an extraction residue was obtained in the same manner as in Comparative Example 1. In addition, except for adding 15 g of Aspel Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 74.7 g of water to 275.3 g of the extraction residue, and subjecting the extraction residue to enzymatic treatment at 55 °C for 40 hours to obtain a treated material, after obtaining the cocoa raw material in the same manner as in Comparative Example 1, a chocolate food was prepared in the same manner as in Comparative Example 1, and the chocolate food was evaluated by the method shown in Comparative Example 1. As a result, the "tastiness" of the obtained chocolate food was 3 points, the "intensity of cocoa flavor" was 2 points, the "weakening degree of coffee bean extraction residue flavor" was 2 points, the "bitterness" was 3 points, and the comprehensive evaluation was C (refer to Table 2).

[0074] [Table 2] Example 8

[0075] (1) Preparation of cocoa raw material Except for replacing the grinding blender with a mortar grinder (Super Mascoloider manufactured by Masu Kogyo Co., Ltd.), replacing the addition amount of Aspel Powder (registered trademark) Pro with 25 g, and replacing the enzyme treatment time of the crushed material with 2.5 hours, the target cocoa-based raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the mortar grinder. At this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the crushed material became 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the crushed material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0076] (2) Preparation of chocolate-based foods The chocolate-based foods were prepared according to the method described in the "(2) Preparation of chocolate-based foods" section of Example 1.

[0077] (3) Evaluation of chocolate-based foods Five professional reviewers different from those shown in Example 1 were each asked to consume the above-mentioned chocolate-based foods, and the "tastiness", "intensity of cocoa flavor", "weakening degree of coffee bean extraction residue flavor", and "bitterness" of the chocolate-based foods relative to the control food were evaluated based on the evaluation criteria shown below. The final evaluation score was determined through deliberation. Additionally, the professional reviewers were asked to hold water in their mouths before and after this evaluation to reset their mouths.

[0078] The evaluation criteria for each evaluation item are as follows.

[0079] "Tastiness" · Delicious: 5 points · Slightly delicious: 4 points · Ordinary: 3 points · Slightly unappetizing: 2 points · Unappetizing: 1 point

[0080] "Intensity of cocoa flavor" · Clearly feel the flavor of cocoa: 5 points · Slightly feel the flavor of cocoa: 4 points · Vaguely feel the flavor of cocoa: 3 points · Hardly feel the flavor of cocoa: 2 points · Completely unable to feel the flavor of cocoa: 1 point

[0081] "Weakening degree of coffee bean extraction residue flavor" · Completely unable to feel the flavor of coffee bean extraction residue: 5 points · Hardly feel the flavor of coffee bean extraction residue: 4 points · Slightly feel the flavor of coffee bean extraction residue: 3 points · Somewhat feel the flavor of coffee bean extraction residue: 2 points · Strongly feel the flavor of coffee bean extraction residue: 1 point

[0082] "Bitterness" · Pleasant bitterness: 5 points · Somewhat pleasant bitterness: 4 points · Can't tell which kind: 3 points · Somewhat unpleasant bitterness: 2 points · Unpleasant bitterness: 1 point

[0083] In addition, when there is 1 point in any one of the above evaluation items, the comprehensive evaluation is D; when there is 2 points in any one of the evaluation items, the comprehensive evaluation is C; when the scores of all evaluation items are above 3 points, the comprehensive evaluation is B; when the scores of all evaluation items are above 3 points and there are more than 3 items with scores above 4 points, the comprehensive evaluation is A.

[0084] The "tastiness" of the chocolate food obtained in this example is 3 points, the "intensity of cocoa flavor" is 2 points, the "weakening degree of coffee bean extraction residue flavor" is 3 points, the "bitterness" is 3 points, and the comprehensive evaluation is C (refer to Table 3). Example 9

[0085] (1) Preparation of cocoa raw materials Except that the grinding blender is replaced with a mortar grinder (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), the addition amount of Asper Powder (registered trademark) Pro is replaced with 25 g, and the enzyme treatment time of the crushed material is replaced with 7.5 hours, the target cocoa raw materials are obtained in the same manner as in Example 1. In addition, in this example, the dry residue is crushed only once by the mortar grinder. At this time, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the crushed material becomes 25% by mass (= 25 g / 100 g × 100). In addition, according to the method shown in Example 1, the average particle size D50 when the crushed material is wet is obtained, and the result is that the average particle size is 0.483 mm.

[0086] (2) Preparation of chocolate food The chocolate food is prepared according to the method described in the "(2) Preparation of chocolate food" column of Example 1.

[0087] (3) Evaluation of chocolate food The evaluation of the chocolate food was conducted according to the method described in the column of “(3) Evaluation of Chocolate Food” in Example 8. The results were as follows: the “tastiness” of the chocolate food was 4 points, the “intensity of cocoa flavor” was 2 points, the “weakening degree of coffee bean extraction residue flavor” was 3 points, the “bitterness” was 3 points, and the comprehensive evaluation was C (refer to Table 3). Example 10

[0088] (1) Preparation of cocoa raw materials Except for replacing the grinding blender with a stone mortar grinder (Super Mascoloider manufactured by Masu Kogyo Co., Ltd.), replacing the addition amount of Asper Powder (registered trademark) Pro with 25 g, and replacing the enzyme treatment time of the crushed material with 12.5 hours, the target cocoa raw materials were obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the stone mortar grinder. At this time, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the crushed material became 25% by mass (= 25 g / 100 g × 100). Furthermore, according to the method shown in Example 1, the average particle size D50 of the crushed material when wet was determined, and the result was that the average particle size was 0.483 mm.

[0089] (2) Preparation of chocolate food The chocolate food was prepared according to the method described in the column of “(2) Preparation of Chocolate Food” in Example 1.

[0090] (3) Evaluation of chocolate food The evaluation of the chocolate food was conducted according to the method described in the column of “(3) Evaluation of Chocolate Food” in Example 8. The results were as follows: the “tastiness” of the chocolate food was 4 points, the “intensity of cocoa flavor” was 3 points, the “weakening degree of coffee bean extraction residue flavor” was 3 points, the “bitterness” was 3 points, and the comprehensive evaluation was B (refer to Table 3). Example 11

[0091] (1) Preparation of cocoa raw materials Except for replacing the grinding blender with a mortar grinder (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), replacing the addition amount of Asper Powder (registered trademark) Pro with 25 g, and replacing the enzyme treatment time of the crushed material with 20 hours, the target cocoa raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the mortar grinder. At this time, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the crushed material became 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the crushed material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0092] (2) Preparation of chocolate food The chocolate food was prepared according to the method described in the "(2) Preparation of chocolate food" section of Example 1.

[0093] (3) Evaluation of chocolate food The chocolate food was evaluated according to the method described in the "(3) Evaluation of chocolate food" section of Example 8. The results were as follows: the "tastiness" of the chocolate food was 4 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 4 points, the "bitterness" was 4 points, and the comprehensive evaluation was A (refer to Table 3). Example 12

[0094] (1) Preparation of cocoa raw material Except for replacing the grinding blender with a mortar grinder (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.) and replacing the addition amount of Asper Powder (registered trademark) Pro with 25 g, the target cocoa raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the mortar grinder. At this time, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the dry residue became 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the crushed material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0095] (2) Preparation of chocolate food The chocolate food was prepared according to the method described in the "(2) Preparation of chocolate food" section of Example 1.

[0096] (3) Evaluation of chocolate food The evaluation of the chocolate food was carried out according to the method described in the column of “(3) Evaluation of Chocolate Foods” in Example 8. The results were as follows: the “deliciousness” of the chocolate food was 4 points, the “intensity of cocoa flavor” was 4 points, the “weakening degree of the flavor of coffee bean extraction residue” was 4 points, the “bitterness” was 5 points, and the comprehensive evaluation was A (refer to Tables 3, 4, and 6). Example 13

[0097] (1) Preparation of cocoa raw materials Except that the grinding blender was replaced with a mortar mill (Super Mascollider manufactured by Masayuki Sangyo Co., Ltd.), the addition amount of Aspel Powder (registered trademark) Pro was replaced with 25 g, and the enzyme treatment time of the crushed material was replaced with 65 hours, the target cocoa raw materials were obtained in the same manner as in Example 1. In addition, in this example, the dry residue was crushed only once by the mortar mill. At this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the crushed material became 25% by mass (= 25 g / 100 g × 100). In addition, according to the method shown in Example 1, the average particle size D50 of the crushed material when wet was determined. The result was that the average particle size was 0.483 mm.

[0098] (2) Preparation of chocolate foods The chocolate food was prepared according to the method described in the column of “(2) Preparation of Chocolate Foods” in Example 1.

[0099] (3) Evaluation of chocolate foods The evaluation of the chocolate food was carried out according to the method described in the column of “(3) Evaluation of Chocolate Foods” in Example 8. The results were as follows: the “deliciousness” of the chocolate food was 4 points, the “intensity of cocoa flavor” was 4 points, the “weakening degree of the flavor of coffee bean extraction residue” was 4 points, the “bitterness” was 5 points, and the comprehensive evaluation was A (refer to Table 3).

[0100] (Comparative Example 3) (1) Preparation of cocoa raw materials Except for replacing the grinding blender with a mortar mill (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.) and replacing 15 g of Aspel Powder (registered trademark) Pro with 25 g of the inactivated product of Aspel Powder (registered trademark) Pro, the target cocoa-based raw material was obtained in the same manner as in Example 1. Additionally, in this comparative example, the dried residue was pulverized only once by the mortar mill. At this time, the ratio of the mass of the inactivated product of Aspel Powder (registered trademark) Pro to the mass of the pulverized material became 25% by mass (= 25 g / 100 g × 100). Furthermore, the inactivated product of Aspel Powder (registered trademark) Pro was prepared by heating Aspel Powder (registered trademark) Pro at 90°C. In addition, the average particle size D50 of the pulverized material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0101] (2) Preparation of chocolate-based foods The chocolate-based foods were prepared according to the method described in the "(2) Preparation of chocolate-based foods" section of Example 1.

[0102] (3) Evaluation of chocolate-based foods The chocolate-based foods were evaluated against the control food according to the method described in the "(3) Evaluation of chocolate-based foods" section of Example 8. The results were as follows: the "tastiness" of the chocolate-based food was 2 points, the "intensity of cocoa flavor" was 1 point, the "weakening degree of coffee bean extraction residue flavor" was 1 point, the "bitterness" was 2 points, and the comprehensive evaluation was D (refer to Tables 3, 4, and 6).

[0103] [Table 3] Example 14

[0104] (1) Preparation of cocoa-based raw materials Except for replacing the grinding blender with a mortar mill (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.) and replacing the addition amount of Aspel Powder (registered trademark) Pro with 1 g, the target cocoa-based raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dried residue was pulverized only once by the mortar mill. At this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the pulverized material became 1% by mass (= 1 g / 100 g × 100). Furthermore, the average particle size D50 of the pulverized material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0105] (2) Preparation of chocolate-based foods Prepare chocolate-like foods according to the method described in the column of "(2) Preparation of chocolate-like foods" of Example 1.

[0106] (3) Evaluation of chocolate-like foods Evaluate the chocolate-like foods according to the method described in the column of "(3) Evaluation of chocolate-like foods" of Example 8. The results are as follows: the "tastiness" of the chocolate-like food is 4 points, the "intensity of cocoa flavor" is 3 points, the "degree of weakening of the flavor of coffee bean extraction residue" is 3 points, the "bitterness" is 3 points, and the comprehensive evaluation is B (refer to Table 4). Example 15

[0107] (1) Preparation of cocoa raw materials Except for replacing the grinding blender with a mortar-type grinder (Super Mascollider manufactured by Masayuki Sangyo Co., Ltd.) and replacing the addition amount of Aspel Powder (registered trademark) Pro with 5 g, obtain the target cocoa raw materials in the same manner as in Example 1. Additionally, in this example, the dry residue is only pulverized once by the mortar-type grinder. At this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the pulverized material becomes 5 mass% (= 5 g / 100 g × 100). Furthermore, according to the method shown in Example 1, find the average particle size D50 when the pulverized material is wet. The result is that the average particle size is 0.483 mm.

[0108] (2) Preparation of chocolate-like foods Prepare chocolate-like foods according to the method described in the column of "(2) Preparation of chocolate-like foods" of Example 1.

[0109] (3) Evaluation of chocolate-like foods Evaluate the chocolate-like foods according to the method described in the column of "(3) Evaluation of chocolate-like foods" of Example 8. The results are as follows: the "tastiness" of the chocolate-like food is 4 points, the "intensity of cocoa flavor" is 3 points, the "degree of weakening of the flavor of coffee bean extraction residue" is 3 points, the "bitterness" is 3 points, and the comprehensive evaluation is B (refer to Table 4). Example 16

[0110] (1) Preparation of cocoa raw materials Replace the grinding blender with a mortar grinder (Super Mascoloider manufactured by Masuyuki Sangyo Co., Ltd.), and obtain the target cacao raw material in the same manner as in Example 1. Additionally, in this example, the dry residue was only pulverized once by the mortar grinder. At this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the pulverized material became 15% by mass (= 15 g / 100 g × 100). Furthermore, the average particle size D50 of the pulverized material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0111] (2) Preparation of chocolate foods Prepare chocolate foods according to the method described in the "(2) Preparation of chocolate foods" section of Example 1.

[0112] (3) Evaluation of chocolate foods Evaluate the chocolate foods according to the method described in the "(3) Evaluation of chocolate foods" section of Example 8. The results were as follows: the "tastiness" of the chocolate foods was 4 points, the "intensity of cacao flavor" was 4 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 3 points, and the comprehensive evaluation was B (refer to Table 4).

[0113] [Table 4] Example 17

[0114] Except that the coffee beans are coarsely ground by a coffee grinder, the coffee components are extracted from the coarsely ground beans with hot water to obtain the extraction residue of the coarsely ground beans, the wet extraction residue of the coarsely ground beans is placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and dried until its moisture value becomes 8.32% by mass to obtain a dried residue, the dried residue is not pulverized or sieved, 15 g of Aspel Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 250 g of water are added to 100 g of the dried residue, and the dried residue is enzymatically treated at 55 °C for 40 hours to obtain a treated product, the target cocoa-like raw material is obtained in the same manner as in Example 1. In addition, the average particle size D50 of the dried residue when wet is determined in accordance with the general rules of the sieving test method (JIS Z8815:1994). The result is that the average particle size is 2.17 mm. Further, a chocolate-like food is prepared from the cocoa-like raw material in the same manner as in Example 1, and the chocolate-like food is evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying is as described in Example 1). The results are as follows: the "tastiness" of the obtained chocolate-like food is 3 points, the "intensity of cocoa flavor" is 3 points, the "weakening degree of coffee bean extraction residue flavor" is 3 points, the "bitterness" is 3 points, and the comprehensive evaluation is B (refer to Table 5). Example 18

[0115] Except that the grinding blender is replaced with a mortar mill (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), water with a mass 6 times that of the dried residue is added to the dried residue to prepare a wet residue, the wet residue is repeatedly passed through the mortar mill 7 times for pulverization, the pulverized product is placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and redried until its moisture value becomes 5% by mass or less to obtain a redried residue, the redried residue is sieved using a sieve with a mesh size of 0.850 mm and the pulverized product passing through is collected, the target cocoa-like raw material is obtained in the same manner as in Example 1. In addition, the average particle size D50 of the pulverized product when wet is determined in accordance with the method shown in Example 1. The result is that the average particle size is 0.01799 mm. Further, a chocolate-like food is prepared from the cocoa-like raw material in the same manner as in Example 1, and the chocolate-like food is evaluated by the method shown in Example 1 (the temperature setting of the oven during secondary drying is as described in Example 1). The results are as follows: the "tastiness" of the obtained chocolate-like food is 4 points, the "intensity of cocoa flavor" is 4 points, the "weakening degree of coffee bean extraction residue flavor" is 3 points, the "bitterness" is 3 points, and the comprehensive evaluation is B (refer to Table 5).

[0116] [Table 5] Example 19

[0117] (1) Preparation of cocoa-based raw materials Except for replacing the grinding blender with a mortar grinder (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.) and replacing 15 g of Aspel Powder (registered trademark) Pro with 25 g of Aspel Powder (registered trademark) ET manufactured by Kose Foods Co., Ltd., the target cocoa-based raw materials were obtained in the same manner as in Example 1. Additionally, in this example, the dried residue was pulverized only once by the mortar grinder. At this time, the ratio of the mass of Aspel Powder (registered trademark) ET to the mass of the pulverized material became 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the pulverized material when wet was determined according to the method shown in Example 1, and the result was: the average particle size was 0.483 mm.

[0118] (2) Preparation of chocolate-based foods The chocolate-based foods were prepared according to the method described in the column of "(2) Preparation of chocolate-based foods" in Example 1.

[0119] (3) Evaluation of chocolate-based foods The chocolate-based foods were evaluated according to the method described in the column of "(3) Evaluation of chocolate-based foods" in Example 8. The results were: the "tastiness" of the chocolate-based foods was 3 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 3 points, and the comprehensive evaluation was B (refer to Table 6). Example 20

[0120] (1) Preparation of cocoa-based raw materials Except for replacing the grinding blender with a mortar grinder (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.) and replacing 15 g of Aspel Powder (registered trademark) Pro with 25 g of Aspel Powder (registered trademark) G manufactured by Kose Foods Co., Ltd., the target cocoa-based raw materials were obtained in the same manner as in Example 1. Additionally, in this example, the dried residue was pulverized only once by the mortar grinder. At this time, the ratio of the mass of Aspel Powder (registered trademark) G to the mass of the pulverized material became 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the pulverized material when wet was determined according to the method shown in Example 1, and the result was: the average particle size was 0.483 mm.

[0121] (2) Preparation of chocolate-based foods The chocolate-based foods were prepared according to the method described in the column of "(2) Preparation of chocolate-based foods" in Example 1.

[0122] (3) Evaluation of chocolate-based foods The evaluation of the chocolate-based food was conducted according to the method described in the column of “(3) Evaluation of chocolate-based foods” of Example 8. The results were as follows: the “tastiness” of the chocolate-based food was 4 points, the “intensity of cocoa flavor” was 3 points, the “degree of weakening of the flavor of coffee bean extraction residue” was 3 points, the “bitterness” was 3 points, and the comprehensive evaluation was B (refer to Table 6). Example 21

[0123] (1) Preparation of cocoa-based raw materials Except that the grinding blender was replaced with a mortar-type grinder (Super Mascoloider manufactured by Masu Kogyo Co., Ltd.), 15 g of Aspartame Powder (registered trademark) Pro was replaced with 0.5 g of purified papain manufactured by Mitsubishi Chemical Corporation, the enzyme treatment time of the crushed material was replaced with 20 hours, and further the enzyme treatment temperature was replaced with 40 °C, the target cocoa-based raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the mortar-type grinder. At this time, the ratio of the mass of purified papain to the mass of the dry residue became 0.5 mass% (= 0.5 g / 100 g × 100). Furthermore, according to the method shown in Example 1, the average particle size D50 of the crushed material when wet was determined, and the result was that the average particle size was 0.483 mm.

[0124] (2) Preparation of chocolate-based foods The chocolate-based food was prepared according to the method described in the column of “(2) Preparation of chocolate-based foods” of Example 1.

[0125] (3) Evaluation of chocolate-based foods The evaluation of the chocolate-based food was conducted according to the method described in the column of “(3) Evaluation of chocolate-based foods” of Example 8. The results were as follows: the “tastiness” of the chocolate-based food was 4 points, the “intensity of cocoa flavor” was 3 points, the “degree of weakening of the flavor of coffee bean extraction residue” was 3 points, the “bitterness” was 3 points, and the comprehensive evaluation was B (refer to Table 6). Example 22

[0126] (1) Preparation of cocoa-based raw materials Except for replacing the grinding blender with a mortar mill (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), replacing 15 g of Aspel Powder (registered trademark) Pro with 0.5 g of Kokylase (registered trademark) manufactured by Mitsubishi Chemical Corporation, replacing the enzyme treatment time of the crushed material with 20 hours, and further replacing the enzyme treatment temperature with 40 °C, the target cocoa raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the mortar mill. At this time, the ratio of the mass of Kokylase (registered trademark) to the mass of the crushed material became 0.5 mass% (= 0.5 g / 100 g × 100). Furthermore, the average particle size D50 of the crushed material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0127] (2) Preparation of chocolate foods The chocolate foods were prepared according to the method described in the "(2) Preparation of chocolate foods" section of Example 1.

[0128] (3) Evaluation of chocolate foods The chocolate foods were evaluated according to the method described in the "(3) Evaluation of chocolate foods" section of Example 8. The results were as follows: the "tastiness" of the chocolate foods was 4 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 3 points, and the comprehensive evaluation was B (refer to Table 6). Example 23

[0129] (1) Preparation of cocoa raw materials Except for replacing the grinding blender with a mortar mill (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), replacing 15 g of Aspel Powder (registered trademark) Pro with 0.5 g of Newlase (registered trademark) F3G manufactured by Amano Enzyme Inc., replacing the enzyme treatment time of the crushed material with 20 hours, and further replacing the enzyme treatment temperature with 40 °C, the target cocoa raw material was obtained in the same manner as in Example 1. Additionally, in this example, the dry residue was crushed only once by the mortar mill. At this time, the ratio of the mass of Newlase (registered trademark) F3G to the mass of the crushed material became 0.5 mass% (= 0.5 g / 100 g × 100). Furthermore, the average particle size D50 of the crushed material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.483 mm.

[0130] (2) Preparation of chocolate foods Prepare chocolate-like foods according to the method described in the column of “(2) Preparation of chocolate-like foods” of Example 1.

[0131] (3) Evaluation of chocolate-like foods Evaluate the chocolate-like foods according to the method described in the column of “(3) Evaluation of chocolate-like foods” of Example 8. The results are as follows: the “tastiness” of the chocolate-like food is 4 points, the “intensity of cocoa flavor” is 3 points, the “weakening degree of coffee bean extraction residue flavor” is 3 points, the “bitterness” is 3 points, and the comprehensive evaluation is B (refer to Table 6). Example 24

[0132] (1) Preparation of cocoa-based raw materials Except for replacing the grinding blender with a mortar mill (Super Mascoloider manufactured by Masu Kogyo Co., Ltd.), replacing 15 g of Aspartame Powder (registered trademark) Pro with 0.5 g of Protease M “Amano” SD manufactured by Amano Enzyme Co., Ltd., replacing the enzyme treatment time of the crushed material with 20 hours, and further replacing the enzyme treatment temperature with 40 °C, obtain the target cocoa-based raw materials in the same manner as in Example 1. In addition, in this example, the dry residue is crushed only once by the mortar mill. At this time, the ratio of the mass of Protease M “Amano” SD to the mass of the crushed material becomes 0.5 mass% (= 0.5 g / 100 g × 100). In addition, according to the method shown in Example 1, find the average particle size D50 of the crushed material when wet. The result is that the average particle size is 0.483 mm.

[0133] (2) Preparation of chocolate-like foods Prepare chocolate-like foods according to the method described in the column of “(2) Preparation of chocolate-like foods” of Example 1.

[0134] (3) Evaluation of chocolate-like foods Evaluate the chocolate-like foods according to the method described in the column of “(3) Evaluation of chocolate-like foods” of Example 8. The results are as follows: the “tastiness” of the chocolate-like food is 4 points, the “intensity of cocoa flavor” is 4 points, the “weakening degree of coffee bean extraction residue flavor” is 4 points, the “bitterness” is 4 points, and the comprehensive evaluation is A (refer to Table 6).

[0135] [Table 6] Example 25

[0136] (1) Preparation of cocoa-based raw materials The dry residue was obtained using the same method as described in Example 1. Additionally, its moisture content was 9.17% by mass. Furthermore, the average particle size D50 of the dry residue when wet was determined in accordance with the general rules of the sieving test method (JIS Z8815:1994), and the result was that the average particle size was 1.64 mm. Next, without pulverizing or sieving the dry residue, 600 g of warm water at around 30 °C was added to 800 g of the dry residue in two portions, and then it was steamed for 50 minutes to obtain a steamed product. Then, 80 g of this steamed product was placed in a plastic bag, and the steamed product in the plastic bag was inoculated with Aspergillus oryzae (for miso) at a rate of 1×10 7 cfu per 1 g of the steamed product (i.e., 80×10 7 cfu of Aspergillus). Further, the Aspergillus was directly cultured in the steamed product at 35 °C, and 24 hours after the inoculation of Aspergillus, it was cultured at 37.5 °C for 48 hours to obtain a koji product. Additionally, the relative humidity during the Aspergillus culture was 90% throughout the period. Subsequently, 30 g of the koji product was added with 30 g of the pulverized product (obtained by the same method as shown in Example 1) and 150 g of water, and the mixture was fermented at 55 °C for 40 hours to obtain a treated product. Then, the treated product was placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C for 2 hours to be dried, obtaining the target cocoa-like raw material.

[0137] (2) Preparation of chocolate-like food The chocolate-like food was prepared according to the method described in the "(2) Preparation of chocolate-like food" section of Example 1.

[0138] (3) Evaluation of chocolate-like food The chocolate-like food was evaluated according to the method described in the "(3) Evaluation of chocolate-like food" section of Example 1. The results were that the "tastiness" of the chocolate-like food was 4 points, the "intensity of cocoa flavor" was 4 points, the "weakening degree of coffee bean extraction residue flavor" was 3 points, the "bitterness" was 5 points, and the comprehensive evaluation was A (refer to Table 7). Example 26

[0139] Except for replacing Aspergillus oryzae (for miso) with Aspergillus luchuensis (for shochu), the target cocoa-like raw material was obtained using the same method as described in Example 25. Subsequently, chocolate-like foods were prepared in the same manner as in Example 1, and the chocolate-like foods were evaluated by the method shown in Example 1. The results were as follows: the "tastiness" of the obtained chocolate-like foods was 4 points, the "intensity of cocoa flavor" was 3 points, the "weakening degree of coffee bean extraction residue flavor" was 4 points, the "bitterness" was 4 points, and the comprehensive evaluation was A (refer to Table 7). Example 27

[0140] Except for replacing Aspergillus oryzae (for miso) with Aspergillus oryzae (for soy sauce), the target cocoa-like raw material was obtained using the same method as described in Example 25. Subsequently, chocolate-like foods were prepared in the same manner as in Example 1, and the chocolate-like foods were evaluated by the method shown in Example 1. The results were as follows: the "tastiness" of the obtained chocolate-like foods was 4 points, the "intensity of cocoa flavor" was 4 points, the "weakening degree of coffee bean extraction residue flavor" was 4 points, the "bitterness" was 4 points, and the comprehensive evaluation was A (refer to Table 7).

[0141] [Table 7] Example 28

[0142] (1) Preparation of cocoa-like raw material First, the extraction residue of wet coffee beans was placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and dried until its moisture value became 5% by mass or less to obtain a dried residue. Secondly, the previously obtained dried residue was pulverized by a grinding blender, and the pulverized material was sieved using a sieve with a mesh size of 0.850 mm, and the material that passed through the sieve (hereinafter referred to as "passed pulverized material") was collected. Then, 11.4 g of Asper Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 22.2 g of water were added to 100 g of the passed pulverized material, and the passed pulverized material was subjected to enzymatic treatment at 40 °C for 46 hours to obtain a treated material. Subsequently, the treated material was placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C for 2 hours for drying to obtain the target cocoa-like raw material.

[0143] (2) Preparation of chocolate-like foods Using the above-mentioned cocoa-based raw materials at 10.7% by mass, sugar at 33.8% by mass, whole milk powder at 13.2% by mass, lactose at 4.6% by mass, cocoa butter substitute as a vegetable oil at 37.3% by mass, soy lecithin as an emulsifier at 0.3% by mass, and vanillin as a flavor at 0.1% by mass, the above-mentioned cocoa-based raw materials, sugar, whole milk powder, lactose, cocoa butter substitute, soy lecithin, and vanillin are mixed to prepare a blank, and then a chocolate-like food is prepared from the blank according to a conventional method.

[0144] (3) Aroma analysis of chocolate-like foods Make 0.5 g of the above-mentioned chocolate-like food into fine powder, add the powder to a 10 mL glass sample bottle, and seal the glass sample bottle with a lid with a partition. Next, use the MVM-DHS (Multi Volatile Method-Dynamic HeadSpace) method to trap the aroma components in the glass sample bottle at 25 °C (adsorption capacity 750 mL) into a Carbon B&X tube and at 80 °C into a TENAX tube. In addition, the MVM-DHS method is a method of heating and purging the sample in a glass sample bottle to transfer the aroma components into the headspace and concentrate them on the adsorption material. Through this method, the aroma components can be efficiently recovered into the headspace. Then, after performing dry purge on each tube to remove moisture, each tube is heated to thermally desorb the aroma components in each tube and introduced into GC / MS for GC / MS analysis. In addition, the DHS conditions, the conditions of the thermal desorption device, and the GC / MS conditions are as follows.

[0145] (DHS conditions) · Incubation: 25 °C 750 mL, 80 °C 3000 mL · Trap: 30 °C · Dry purge: 30 °C, 750 mL · Device: GERSTEL DHS

[0146] (Conditions of the thermal desorption device) · Desorption temperature: 40 °C (0.2 minutes) to 250 °C (held for 3 minutes) · Device: GERSTEL TDU

[0147] (GC / MS conditions) · Column: InertCap Pure-WAX (60 m × 0.25 mm I.D., Film 0.25 μm) · Column temperature: 50 °C (5 minutes) to 240 °C (3 °C / minute) · Injection temperature: 10°C to 250°C (12°C / second, held for 5 minutes) · Injection volume: 15 mL (Multi Hot injection and Trap) · Flow rate: 2.2 mL / minute · Splitless: 1.0 minute · Equipment: Agilent GC7890, MSD5975C, PFPD

[0148] The results of the above aroma analysis detected the following characteristic aroma components from the chocolate-like food: isovaleraldehyde, hexanoic acid, phenols, furan-pyran compounds, pyridine, 1-furfuryl-2-formylpyrrole, pyridinol, furfuryl methyl disulfide, 2-thiophenemethanol, thioethers, n-butyric acid, cyclotene, maltol, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one.

[0149] In addition, isovaleraldehyde is the top aroma of cocoa, hexanoic acid and n-butyric acid are the sources of acid odor, phenols are the aroma sources of the thin skins of walnuts, furan-pyran compounds are the aroma sources of caramel-like substances, pyridine is the source of the pungent odor of pharmaceuticals, furfuryl methyl disulfide is the aroma source of charred and baked substances, thioethers are the aroma sources of pickled foods, maltol is the aroma source of sugars, and cyclotene is the aroma source of maple-like substances. In addition, the content of isovaleraldehyde in this chocolate-like food is approximately 3 times that in the chocolate food of Comparative Example 4 shown below, approximately 3 times that in the chocolate food of Comparative Example 5, and approximately 7 times that in the chocolate-like food of Comparative Example 6.

[0150] (Comparative Example 4) (1) Preparation of chocolate food Cocoa powder accounts for 10.7% by mass, granulated sugar accounts for 33.8% by mass, whole milk powder accounts for 13.2% by mass, lactose accounts for 4.6% by mass, cocoa butter substitute as a vegetable oil accounts for 37.3% by mass, soy lecithin as an emulsifier accounts for 0.3% by mass, and vanillin as a flavor accounts for 0.1% by mass. After mixing cocoa powder, granulated sugar, whole milk powder, lactose, cocoa butter substitute, soy lecithin, and vanillin to prepare a blank, a chocolate food is prepared from the blank according to a conventional method.

[0151] (2) Aroma analysis of chocolate food The aroma analysis of the chocolate food was carried out according to the method described in the column of "(3) Aroma analysis of chocolate foods" in Example 28. As a result, the following characteristic aroma components were detected from the chocolate food: fatty acids, tetramethylpyrazine, sulfur dioxide, and sulfrol.

[0152] In addition, fatty acids are the source of acid odor, tetramethylpyrazine is the source of the aroma of heavy nuts, and sulfrol is the source of the aroma of eggs. In addition, isovaleraldehyde was also detected in the chocolate food, but its content is about 1 / 3 of that of the chocolate food in Example 28.

[0153] (Comparative Example 5) (1) Preparation of chocolate food Cocoa mass accounts for 22.3% by mass, granulated sugar accounts for 33.8% by mass, whole milk powder accounts for 13.2% by mass, lactose accounts for 4.6% by mass, cocoa butter substitute as a vegetable oil accounts for 25.7% by mass, soy lecithin as an emulsifier accounts for 0.3% by mass, and vanillin as a flavor accounts for 0.1% by mass. After mixing cocoa mass, granulated sugar, whole milk powder, lactose, cocoa butter substitute, soy lecithin, and vanillin to prepare a blank, a chocolate food is prepared from the blank according to a conventional method. In addition, the formulation was determined as follows: assuming that the cocoa mass contains 52% by mass of cocoa butter, the amount of oil in the chocolate food of this comparative example is made the same as the amount of oil in the chocolate food of Comparative Example 4.

[0154] (2) Aroma analysis of chocolate food The aroma analysis of the chocolate food was carried out according to the method described in the column of “(3) Aroma analysis of chocolate foods” of Example 28. As a result, the following characteristic aroma components were detected from the chocolate food: acetoin, 2-penthyl benzoate, guaiacol, phenethyl-based compounds, tetramethylpyrazine, sulfur dioxide, sulfrol, furaneol.

[0155] In addition, acetoin is the aroma source of butter, guaiacol is the aroma source of the thin skin of walnuts, phenethyl-based compounds are the aroma source of honey, tetramethylpyrazine is the aroma source of heavy nuts, sulfrol is the aroma source of eggs, fatty acids are the source of acid odor, and furaneol is the source of the sweet aroma of syrups. In addition, isovaleraldehyde was also detected in the chocolate food, but its content was about 1 / 3 of that of the chocolate food of Example 28.

[0156] (Comparative Example 6) (1) Preparation of cocoa-based raw materials Except for replacing Asperp powder (registered trademark) Pro with the inactivated product of Asperp powder (registered trademark) Pro, the target cocoa-based raw materials were obtained in the same manner as in Example 28. In addition, the inactivated product of Asperp powder (registered trademark) Pro was prepared by heating Asperp powder (registered trademark) Pro at 90°C.

[0157] (2) Preparation of chocolate foods Except for replacing the cocoa-based raw materials with the above-mentioned cocoa-based raw materials, chocolate foods were prepared according to the method described in the column of “(2) Preparation of chocolate foods” of Example 28.

[0158] (3) Aroma analysis of chocolate foods The aroma analysis of the chocolate food was carried out according to the method described in the column of “(3) Aroma analysis of chocolate foods” in Example 28. As a result, the following characteristic aroma components were detected from the chocolate food: monoterpenes, fatty acids, phenols, furan compounds, pyridine, dimethylpyrazine, pyridinol, pyrroles, furfuryl methyl disulfide, 2-thiophenemethanol, hexanoic acid, n-butyric acid, cyclotene, maltol.

[0159] In addition, fatty acids are the source of sour odor, phenols are the source of the aroma of the thin skin of walnuts, furan compounds are the source of the aroma of caramel, pyridine is the source of the pungent odor of pharmaceuticals, dimethylpyrazine is the source of the aroma of nuts, furfuryl methyl disulfide is the source of the aroma of charred and roasted, maltol is the source of the aroma of sugars, and cyclotene is the source of the aroma of maple sugars. In addition, isovaleraldehyde was also detected in the chocolate food, but its content was about 1 / 7 of that of the chocolate food in Example 28. Example 29

[0160] (1) Preparation of cocoa raw materials First, the extraction residue of wet coffee beans was placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and dried until its moisture value became 5% by mass or less to obtain a dried residue. Second, the previously obtained dried residue was pulverized by a grinding blender, and the pulverized material was sieved using a sieve with a mesh size of 0.850 mm, and the material that passed through the sieve (hereinafter referred to as “passed pulverized material”) was collected. Then, 10.1 g of Asper Powder (registered trademark) Pro manufactured by Kose Foods Co., Ltd. and 24.4 g of water were added to 100 g of the passed pulverized material, and the passed pulverized material was subjected to enzymatic treatment at 55 °C for 47 hours to obtain a treated material. Subsequently, the treated material was placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C for 2 hours to dry, and the target cocoa raw material was obtained.

[0161] (2) Preparation of chocolate foods The above-mentioned cocoa-based raw materials account for 10.5% by mass, sugar accounts for 33.3% by mass, whole milk powder accounts for 12.9% by mass, lactose accounts for 4.5% by mass, cocoa butter substitute as a vegetable oil accounts for 38.5% by mass, soy lecithin as an emulsifier accounts for 0.2% by mass, and vanillin as a flavor accounts for 0.1% by mass. After mixing the above-mentioned cocoa-based raw materials, sugar, whole milk powder, lactose, cocoa butter substitute, soy lecithin, and vanillin to prepare a blank, a chocolate-like food is prepared from the blank according to a conventional method.

[0162] (3) Analysis of free amino acid components in chocolate-like foods Here, high-performance liquid chromatography was used for the quantitative analysis of free amino acids in chocolate-like foods. In addition, at this time, a fluorescence photometric detector was used as the detector. Hereinafter, the analysis methods and analysis results of each component will be described in detail.

[0163] Weigh 2.0 g to 3.0 g of as finely divided as possible chocolate-like food into a centrifuge tube. After adding 20 mL of 0.5 mol / L trichloroacetic acid to the centrifuge tube, stir the contents of the centrifuge tube with a blender for 20 minutes, then place the centrifuge tube in a centrifuge, and perform a 15-minute centrifugation treatment at 10000 rpm in a temperature environment of 4°C. Next, transfer the supernatant in the centrifuge tube to another centrifuge tube, add 20 mL of n-hexane to the other centrifuge tube, stir the contents with a blender for 20 minutes, then place the other centrifuge tube in a centrifuge, and perform a 15-minute centrifugation treatment at 10000 rpm in a temperature environment of 4°C. Then, take out the aqueous phase in the other centrifuge tube, add 0.3 mol / L lithium hydroxide solution to neutralize the aqueous phase, then make the volume of the aqueous phase constant with lithium citrate buffer solution, filter it through a 0.45 μm membrane filter, and use the filtrate as a sample solution.

[0164] Inject the sample solution obtained as described above into a high-performance liquid chromatography device set as follows. · Device: SHIMADZU HPLC Prominence Amino Acid Analysis System · Column: Shim-pack Amino-Li (100 mm L. × 6.0 mm I.D) · Ammonia trap column: Shim-pack ISC-30 / S0504Li (50 mm L. × 4.0 mm I.D) · Mobile phase: Shimadzu Amino Acid Mobile Phase Kit Li type (Solution A, Solution B, Solution C) · Flow rate: 0.6 mL / minute · Column temperature: 39°C · Detection wavelength: 270 nm · Injection volume: 10 μL

[0165] In addition, the detection conditions are as follows. · Reaction reagent: OPA reagent of Shimadzu amino acid analysis kit · Flow rate of reaction reagent: 0.2 mL / minute · Reaction temperature: 39 °C · Reaction tube: Piping kit for amino acid analysis · Detector: Fluorescence detection (excitation wavelength: 350 nm, fluorescence wavelength: 450 nm)

[0166] The amount of each free amino acid is calculated by the following formula. Amount of each free amino acid (mg / 100 g) = (A × V × D) / (W × 1000) × 100 A: Concentration of each free amino acid in the sample solution determined from the standard curve (μg / mL) V: Volume of the sample solution (mL) D: Dilution factor W: Amount of sample collected (g)

[0167] The result is that the content of free amino acids in the chocolate-like food of this example is as shown in Table 8 below.

[0168] (Comparative Example 7) (1) Preparation of cocoa raw materials A target cocoa raw material was obtained in the same manner as in Example 29, except that the Asperp powder (registered trademark) Pro was replaced with an inactivated product of Asperp powder (registered trademark) Pro. In addition, the inactivated product of Asperp powder (registered trademark) Pro was prepared by heating Asperp powder (registered trademark) Pro at 90 °C.

[0169] (2) Preparation of chocolate-like food A chocolate-like food was prepared in accordance with the method described in the "(2) Preparation of chocolate-like food" section of Example 29, except that the cocoa raw material was replaced with the above-mentioned cocoa raw material.

[0170] (3) Analysis of free amino acid components in chocolate-like food When performing the quantitative analysis of free amino acids in the chocolate-like food according to the method described in the "(3-2) Quantitative analysis of free amino acids" section of Example 29, the results shown in Table 8 below were obtained.

[0171] [Table 8]

[0172] As shown in Table 8 above: Obviously, compared with the chocolate food of Comparative Example 7, the chocolate food of Example 29 contains about 1.2 times of taurine, about 5 times of L-proline, about 1.8 times of glycine, about 11.8 times of L-alanine, about 6.1 times of L-valine, about 6.7 times of L-isoleucine, about 5.4 times of L-leucine, about 1.7 times of L-tyrosine, about 7 times of L-lysine, and about 14.2 times of L-arginine. Example 30

[0173] (1) Preparation of cacao raw material First, put the extraction residue of wet coffee beans into an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and dry until its moisture value becomes 5% by mass or less to obtain a dry residue. Secondly, after pulverizing the previously obtained dry residue once with a mortar type grinder (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), sieve the pulverized material with a sieve having a mesh size of 0.850 mm, and collect the material passing through the sieve (hereinafter referred to as "passed pulverized material"). In addition, here, according to the method shown in Example 1, the average particle size D50 when the passed pulverized material is wet is obtained, and the result is that the average particle size is 0.481 mm. Then, add 1 g of Aspel Powder (registered trademark) Pro manufactured by Co-Safe Foods Co., Ltd. and 250 g of water to 100 g of the passed pulverized material, and perform enzymatic treatment on the passed pulverized material at 55 °C for 5 hours to obtain a treated material. Subsequently, put the treated material into an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C for 2 hours to dry, and obtain the target cacao raw material. In addition, at this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the passed pulverized material becomes 1% by mass (= 1 g / 100 g × 100).

[0174] (2) Free amino acid component analysis of cacao raw material When performing quantitative analysis of the free amino acid content in the cacao raw material of this example according to the method shown in the "(3) Free amino acid component analysis of chocolate food" column of Example 29, the results shown in Table 9 below are obtained. Example 31

[0175] (1) Preparation of cacao raw material A target cocoa-based raw material was obtained in the same manner as in Example 30, except that the addition amount of Aspel Powder (registered trademark) Pro was replaced with 15 g and the enzyme treatment time of the dry residue was replaced with 2.5 hours. Additionally, at this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the comminuted material became 15% by mass (= 15 g / 100 g × 100). Furthermore, the average particle size D50 of the comminuted material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.481 mm.

[0176] (2) Analysis of free amino acid components in cocoa-based raw materials When the quantitative analysis of the free amino acid content in the cocoa-based raw material of this example was carried out according to the method shown in the "(3) Analysis of free amino acid components in chocolate foods" section of Example 29, the results shown in Table 9 below were obtained. Example 32

[0177] (1) Preparation of cocoa-based raw materials A target cocoa-based raw material was obtained in the same manner as in Example 30, except that the addition amount of Aspel Powder (registered trademark) Pro was replaced with 15 g and the enzyme treatment time of the dry residue was replaced with 40 hours. Additionally, at this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the comminuted material became 15% by mass (= 15 g / 100 g × 100). Furthermore, the average particle size D50 of the comminuted material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.481 mm.

[0178] (2) Analysis of free amino acid components in cocoa-based raw materials When the quantitative analysis of the free amino acid content in the cocoa-based raw material of this example was carried out according to the method shown in the "(3) Analysis of free amino acid components in chocolate foods" section of Example 29, the results shown in Table 9 below were obtained. Example 33

[0179] (1) Preparation of cocoa-based raw materials A target cocoa-based raw material was obtained in the same manner as in Example 30, except that the addition amount of Aspel Powder (registered trademark) Pro was replaced with 25 g and the enzyme treatment time of the dry residue was replaced with 65 hours. Additionally, at this time, the ratio of the mass of Aspel Powder (registered trademark) Pro to the mass of the comminuted material became 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the comminuted material when wet was determined according to the method shown in Example 1, and the result was that the average particle size was 0.481 mm.

[0180] (2) Analysis of free amino acid components in cocoa raw materials When quantitatively analyzing the content of free amino acids in the cocoa raw materials of this example according to the method shown in the column of "(3) Analysis of free amino acid components in chocolate foods" of Example 29, the results shown in Table 9 below were obtained. Example 34

[0181] (1) Preparation of cocoa raw materials Except that 1 g of Aspel Powder (registered trademark) Pro was replaced with 0.3 g of Protease M "Amano" SD manufactured by Amano Enzyme Co., Ltd., the enzyme treatment time of the ground material was replaced with 20 hours, and the enzyme treatment temperature was further replaced with 40 °C, the target cocoa raw materials were obtained in the same manner as in Example 30. Additionally, at this time, the ratio of the mass of Protease M "Amano" SD to the mass of the ground material became 0.3 mass% (= 0.3 g / 100 g × 100). Furthermore, according to the method shown in Example 1, the average particle size D50 of the ground material when wet was determined, and the result was that the average particle size was 0.481 mm.

[0182] (2) Analysis of free amino acid components in cocoa raw materials When quantitatively analyzing the content of free amino acids in the cocoa raw materials of this example according to the method shown in the column of "(3) Analysis of free amino acid components in chocolate foods" of Example 29, the results shown in Table 9 below were obtained.

[0183] (Comparative Example 8) (1) Preparation of ground material First, the extraction residue of wet coffee beans was placed in an oven with the upper heater temperature set at 100 °C and the lower heater temperature set at 90 °C and dried until its moisture value became 5 mass% or less to obtain a dried residue. Second, the previously obtained dried residue was first ground using a mortar mill (Super Mascoloider manufactured by Masayuki Sangyo Co., Ltd.), and then the ground material was sieved using a sieve with a mesh size of 0.850 mm, and the material passing through the sieve (hereinafter referred to as "ground material") was collected. Additionally, here, according to the method shown in Example 1, the average particle size D50 of the ground material when wet was determined, and the result was that the average particle size was 0.481 mm.

[0184] (2) Analysis of free amino acid components in the ground material When performing the quantitative analysis of the free amino acid content in the ground product of this comparative example according to the method shown in the column of “(3) Analysis of free amino acid composition of chocolate-like foods” of Example 29, the results shown in Table 9 below were obtained. In addition, only in the analysis of the free amino acid composition of the ground product, the collected amount of the ground product placed in the centrifuge tube was set to 1.0 g to 3.0 g.

[0185] [Table 9]

Claims

1. A method for manufacturing a food raw material, the method comprising: a first drying step of drying the extraction residue of coffee beans to obtain a dried residue, and a treatment step of subjecting the dried residue to fermentation treatment or enzyme treatment to obtain a treated product.

2. The method for manufacturing a food raw material according to claim 1, wherein, In the treatment process, the dry residue within the range of having an average particle size of 0.015 mm or more and 2.20 mm or less is subjected to fermentation treatment or enzyme treatment.

3. The method for manufacturing a food raw material according to claim 1, wherein, The treatment process includes: An addition process of adding microorganisms or enzymes and water to the dry residue to obtain a dry residue containing a treatment source, and A reaction process of treating the dry residue containing the treatment source at a specified temperature for a specified time to obtain the treated product.

4. The method for manufacturing a food raw material according to claim 3, wherein, The method further includes a second drying process of drying the treated product without extrusion.

5. A food raw material, which is the food raw material obtained by the method for manufacturing a food raw material according to claim 1.

6. A food, which is the food obtained by processing the food raw material according to claim 5.

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