Oily food and cocoa substitute

Abstract

The present invention addresses the problem of providing a cocoa substitute that can be used as a cocoa-derived component substitute, and of providing a novel oily food having a good flavor even when a cocoa-derived component has been reduced. A cocoa substitute satisfying all of the following requirements (1) to (5): (1) containing at least one legumes as a starting material, (2) being a baked product containing a crushed legumes, (3) containing 0.5-3.8 mg / g of free amino acids in a fat-free solid content, and (4) containing the free amino acids in the fat-free solid content satisfying all of the following ratios. (4-1) the sum of isoleucine and leucine is 1-20% by mass (inclusive) in the free amino acids, (4-2) the sum of glutamine and glutamic acid is 3-30% by mass (inclusive) in the free amino acids, (4-3) lysine is 1.5-10% by mass (inclusive) in the free amino acids, and (5) the oil content is 3-30% by mass (inclusive).

Description

Technical Field

[0001] Related technologies

[0002] This application claims the benefit of priority to Japan Patent Application No. 2023-171052, filed on October 2, 2023, with respect to which, by way of citation, is part of this specification.

[0003] This invention relates to an oily food and a cocoa substitute. Background Technology

[0004] Chocolates containing cocoa-derived ingredients such as cocoa blocks, cocoa butter, and cocoa powder are loved for their unique flavor and texture and are consumed worldwide. However, the regions and environments where cocoa can be harvested are limited, making chocolates made primarily from cocoa-derived ingredients expensive. Therefore, technological development is underway to replace cocoa-derived ingredients with other raw materials.

[0005] Among cocoa-derived ingredients, research is underway to develop alternative raw materials for cocoa butter, such as those obtained through fractionation of palm oil and transesterification. These alternative raw materials are already available at a lower price than cocoa butter.

[0006] Patent Document 1 discloses a technique for roasting defatted malt with reducing sugar in the presence of steam to serve as a cocoa powder substitute. Patent Document 2 discloses a flavor enhancer manufactured by enzymatically breaking down the extract of roasted grains and adding sugars. Patent Document 3 discloses a chocolate-like food product that is a cocoa powder substitute with soybean protein extract residue as the main component.

[0007] In Non-Patent Document 1, carob pods were disclosed as a substitute for cocoa raw materials.

[0008] Existing technical documents

[0009] Patent documents

[0010] Patent Document 1: Japanese Patent Application Publication No. 55-54857

[0011] Patent Document 2: Japanese Patent Application Publication No. 2013-252113

[0012] Patent Document 3: Japanese Patent Application Publication No. 2015-27280

[0013] Non-patent literature 1: Lanfranchi et al., Quality-Access to Success, Vol. 20, No.168 (2019) 148-153 Summary of the Invention

[0014] The problem that the invention aims to solve

[0015] Patent documents 1 to 3 use products derived from heated barley or other grain protein extraction residues as cocoa substitutes and flavor enhancers. However, off-flavors such as grain odors are noticeable, and the flavor is not adequate.

[0016] Furthermore, even the raw materials described in Non-Patent Document 1 are not palatable and lack sufficient flavor.

[0017] Therefore, the object of the present invention is to provide a cocoa substitute that can be used as a substitute for cocoa-derived ingredients, and to provide a novel oily food that has good flavor even with reduced cocoa-derived ingredients.

[0018] Solution for solving the problem

[0019] The inventors conducted in-depth research on the above-mentioned problems and found that baked goods containing ground beans, provided they meet specific free amino acid content and ratio requirements and contain a specific amount of oil, can be used as a good cocoa substitute. Furthermore, they discovered that oily foods containing ground beans and meeting specific free amino acid content and ratio requirements have excellent flavor, thus completing this invention.

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

[0021] “1” A cocoa substitute that satisfies all of the following requirements (1) to (5).

[0022] (1) Contains at least one type of legume as a raw material.

[0023] (2) is a baked product containing grounds of this type of bean.

[0024] (3) The fat-free solids contain more than 0.5 mg / g and less than 3.8 mg / g of free amino acids.

[0025] (4) The free amino acids contained in the fat-free solid components meet all of the following ratios:

[0026] (4-1) The sum of isoleucine and leucine in the free amino acids is more than 1% by mass and less than 20% by mass.

[0027] (4-2) The sum of glutamine and glutamic acid in the free amino acids is more than 3% by mass and less than 30% by mass.

[0028] (4-3) Lysine constitutes more than 1.5% by mass and less than 10% by mass in the free amino acid composition.

[0029] (5) The oil content is between 3% and 30% by mass.

[0030] "2" refers to the cocoa substitute described in "1", wherein the ground bean is selected from one or more beans chosen from soybeans, mung beans, broad beans, green beans, peas, purple kidney beans, red beans, and chickpeas.

[0031] "3" An oily food product containing 5% by weight or more of a cocoa substitute according to "1" or "2".

[0032] “4” An oily food that meets all of the following requirements (A) to (D).

[0033] (A) Contains at least one type of legume as a raw material.

[0034] (B) Baked goods containing grounds of the beans,

[0035] (C) The non-fat solids component of oily foods contains more than 0.3 mg / g and less than 2.1 mg / g of free amino acids.

[0036] (D) The free amino acids in the fat-free solids of oily foods meet all of the following ratios:

[0037] (D-1) The total amount of isoleucine and leucine in the free amino acids is more than 0.9% by mass and less than 20% by mass.

[0038] (D-2) The sum of glutamine and glutamic acid in the free amino acids is more than 3% by mass and less than 35% by mass.

[0039] (D-3) Lysine constitutes more than 1.5% by mass and less than 10% by mass in the free amino acid composition.

[0040] (D-4) Alanine constitutes more than 1.6% by mass and less than 10% by mass of free amino acids.

[0041] "5" In accordance with the oily food described in "4", the ground bean is selected from one or more beans chosen from soybeans, mung beans, broad beans, green beans, peas, purple beans, red beans, and chickpeas.

[0042] "6" In the case of oily foods as described in "4" or "5", the content of cocoa raw material is less than 5% by mass.

[0043] "7" A method for manufacturing a cocoa substitute, the method comprising all of the following steps 1 to 3:

[0044] Step 1: At temperatures above 20°C, the ground beans are treated with protease and / or moistened.

[0045] Step 2: Mix the processed material obtained in Step 1 with sugars, water, and oils.

[0046] Step 3: Baking the mixture obtained in Step 2.

[0047] "8" A method for manufacturing an oily food product, wherein the method for manufacturing an oily food product uses the cocoa substitute according to "7", and the method further comprises the following step 4.

[0048] Step 4: Mix and pulverize the cocoa substitute, sugar, and molten fat.

[0049] Invention Effects

[0050] According to the present invention, it is possible to provide cocoa substitutes that can be used as substitutes for cocoa-derived ingredients, and to provide novel oily foods that have good flavor even with reduced cocoa-derived ingredients. Detailed Implementation

[0051] The cocoa substitute of the present invention refers to a food product that can replace cocoa blocks or cocoa powder as raw materials derived from cocoa. The cocoa substitute of the present invention contains at least one type of legume as a raw material and is a baked product containing a powdered form of that legume.

[0052] By incorporating the cocoa substitutes of the present invention into oily foods, it is possible to prepare oily foods with good flavor even with reduced cocoa-derived ingredients. In particular, it is possible to prepare oily foods with a rich flavor and aroma similar to that of chocolate when cocoa-based ingredients are incorporated.

[0053] In this invention, legumes refer to the whole and / or part of the substance derived from the seed state of legumes, and pulverized legumes or pulverized legumes refer to all the substances after these legumes have been pulverized.

[0054] The beans used in this invention refer to beans derived from legumes or subfamily legumes. Examples include soybeans, mung beans, broad beans, green beans, peas, purple beans, red beans, and chickpeas.

[0055] Preferred legumes include soybeans, mung beans, broad beans, green beans, peas, purple beans, and red beans; more preferably soybeans, mung beans, green beans, peas, and purple beans; even more preferably mung beans, green beans, peas, and purple beans; and most preferably green beans, peas, and purple beans.

[0056] These beans are preferred from the perspective of obtaining a flavor suitable for oily foods.

[0057] It should be noted that chocolate, as an oily food, usually contains a large amount of cocoa blocks or cocoa powder, which are derived from cocoa. Cocoa blocks and cocoa powder are made by roasting and processing cocoa beans, but cocoa belongs to the Malvaceae family, while cocoa beans and cocoa-derived ingredients are not legumes.

[0058] Grindable beans can be obtained by grinding beans using a grinder or other grinder, or by purchasing commercially available pre-ground beans.

[0059] As an example of a pulverized product, there is powder. In the case of preparing oily foods, it is suitable to use powdered raw materials because they are easy to mix.

[0060] In this invention, the baked substance refers to a substance obtained by adding a mixture of sugars and other ingredients with water to ground beans, followed by stirring and baking. Using this baked substance, flavorful oily foods can be obtained. The baked substance can be adjusted appropriately based on the quality of the oily foods. Preferably, baking conditions can be set according to the color and flavor of the baked substance.

[0061] In this invention, the oil content of the baked goods is 3% by mass or more and 30% by mass or less. The lower limit of the oil content is preferably 3.2% by mass, more preferably 3.3% or 3.4% by mass, and even more preferably 3.5% or 3.6% by mass. The upper limit of the oil content is preferably 27% by mass, more preferably 25% by mass, and even more preferably 23% by mass.

[0062] In addition to the oil naturally present in the ground beans, it is preferable to add extra oil to the roasted product. This is preferably done before or during roasting. By adding extra oil to the ground beans before roasting, the roasted product gains a richer flavor, achieving a fuller cocoa-like taste and aroma. Therefore, it can be used as a cocoa substitute.

[0063] There are no particular restrictions on the added oil components; various edible oils can be used. More preferred oil components include phospholipids, corn oil, palm oil, palm kernel oil, soybean oil, sunflower seed oil, and other vegetable oils.

[0064] The preferred amount of added oil is 1g to 10g per 100g of ground soybeans. More preferably, it is 1.5g to 8g, and even more preferably, it is 1.8g to 6g.

[0065] It should be noted that the oil content of baked goods can be determined by chloroform-methanol extraction or similar methods. For example, there is an extraction method using the high-speed extraction device E-816 (manufactured by Buchi Corporation, Japan).

[0066] In this invention, the moisture content of the baked goods is less than 5% by mass. This is because most of the moisture added before or during the baking of the bean paste will evaporate.

[0067] It should be noted that the moisture content of baked goods can be determined using analytical methods such as the heating and drying method.

[0068] The moisture content of the baked goods is preferably 4% by mass or less, more preferably 3% by mass or less, 2% by mass or less, and even more preferably 1% by mass or less.

[0069] In this invention, the baked goods can be used as a cocoa substitute. For example, the baked goods, as a cocoa substitute of this invention, can replace part or all of the cocoa powder. In specific embodiments, 1 to 100% by mass of cocoa powder in food ingredients can be replaced with an equal amount of the cocoa substitute of this invention, for example, 10 to 98% by mass, 20 to 95% by mass, 30 to 90% by mass, 40 to 85% by mass, or 50 to 80% by mass. The baked goods, or a mixture of baked goods and cocoa powder, as a cocoa substitute, can be used as an ingredient in oily foods, chocolate drinks or cocoa drinks, powdered drinks, snacks, baked goods, etc., just like cocoa powder.

[0070] In this invention, baked goods can be incorporated as cocoa substitutes into oily foods. As a cocoa substitute in oily foods, the preferred amount is 5% by mass or more, more preferably 7% by mass or more and 50% by mass or less. As a lower limit for the amount, 8% by mass, 9% by mass, and most preferably 10% by mass are further preferred. Furthermore, as an upper limit for the amount, 45% by mass, 40% by mass, 38% by mass, 35% by mass, and most preferably 32% by mass are further preferred. By using the cocoa substitute of this invention in appropriate amounts, oily foods with good flavor can be prepared even with reduced cocoa-derived components.

[0071] In this invention, cocoa raw materials refer to all raw materials derived from cocoa beans, such as cocoa blocks or cocoa powder, which are produced by processing cocoa beans.

[0072] In this invention, the cocoa content in the oily food is preferably less than 5% by mass, more preferably less than 4% by mass or less than 3% by mass, even more preferably less than 2% by mass or less than 1% by mass, or preferably substantially free of cocoa content.

[0073] The oily foods of this invention refer to chocolate-based foods, buttercream, spreads, and all foods in which fats and oils constitute a continuous phase. Preferably, the oily foods of this invention are chocolate-based foods. The term "chocolate-based foods" in this specification is not limited to "pure chocolate," "chocolate," "quasi-chocolate," and "chocolate-utilizing foods" as defined by the National Chocolate Industry Fair Trade Negotiation Conference and the Chocolate Utilization Food Fair Trade Negotiation Conference. It also includes foods made with fats and oils as essential components, such as cocoa blocks, cocoa powder, whole milk powder, dried fruit juice powder, dried vegetable powder, cocoa butter, cocoa butter substitutes, and hard butter. Therefore, it can also refer to, for example, foods containing powders derived from vegetables and fruits, such as matcha-flavored or strawberry-flavored foods, in which edible substances are dispersed using fats and oils as a matrix.

[0074] The roasted product, which is a cocoa substitute of the present invention, has a free amino acid content of 0.5 mg / g or more and 3.8 mg / g or less in its fat-free solids component. As a lower limit, 0.7 mg / g or 0.8 mg / g is preferred, more preferably 1.0 mg / g or 1.2 mg / g, and most preferably 1.3 mg / g. As an upper limit, 3.7 mg / g or 3.6 mg / g is preferred, more preferably 3.5 mg / g, and most preferably 3.4 mg / g. If the free amino acid content is within the specified range, the roasted product can be used as a cocoa substitute, exhibiting a rich aroma and flavor similar to cocoa, and can be used as a substitute derived from cocoa components.

[0075] It should be noted that the content of free amino acids refers to the component value obtained by quantitative analysis using liquid chromatography-mass spectrometry as described below, and represents the amount of free amino acids contained in the fat-free solids of baked goods that are cocoa substitutes.

[0076] In addition, the fat-free solids content of baked goods that are cocoa substitutes refers to the amount of solids after removing the water and oil contained in the baked goods.

[0077] The baked goods, which are a cocoa substitute of the present invention, are characterized by a specific ratio of free amino acids contained in the fat-free solids component. By appropriately adjusting the ratio of free amino acids in the baked goods, a rich aroma and flavor can be perceived, making the baked goods usable as a cocoa substitute.

[0078] As for the ratio of free amino acids, the amino acids that deserve particular attention are the sum of isoleucine and leucine, the sum of glutamine and glutamic acid, and lysine.

[0079] The above ratio of free amino acids is calculated based on the content of free amino acids in the fat-free solids of the baked goods.

[0080] The total amount of isoleucine and leucine in the free amino acids is 1% by mass or more and 20% by mass or less. As a lower limit, it is preferably 1.2% by mass or 1.3% by mass, more preferably 1.5% by mass or 1.6% by mass, and even more preferably 1.7% by mass. As an upper limit, it is preferably 18% by mass, more preferably 16% by mass or 15% by mass, and even more preferably 14% by mass.

[0081] The total amount of glutamine and glutamic acid in the free amino acids is 3% by mass or more and 30% by mass or less. As a lower limit, 4% by mass is preferred, more preferably 5% by mass. As an upper limit, 29% by mass is preferred, more preferably 28% by mass or 27% by mass, and even more preferably 26% by mass.

[0082] The free amino acid lysine content is 1.5% by mass or more and 10% by mass or less. As a lower limit, 1.6% by mass is preferred, more preferably 1.7% by mass or 1.8% by mass, and even more preferably 1.9% by mass. As an upper limit, 9% by mass or 8% by mass is preferred, more preferably 7% by mass, and even more preferably 6% by mass.

[0083] By adjusting the ratio of isoleucine to leucine in the free amino acids of the baked goods used as cocoa substitutes to an appropriate range, the baked goods can exhibit a rich aroma and flavor similar to cocoa, thus enabling them to be used as cocoa substitutes.

[0084] By adjusting the ratio of glutamine to glutamic acid in the free amino acids of the baked goods used as cocoa substitutes to an appropriate range, the baked goods can exhibit a rich aroma and flavor similar to cocoa, thus enabling them to be used as cocoa substitutes.

[0085] By adjusting the ratio of lysine in the free amino acids of baked goods that can be used as cocoa substitutes to an appropriate range, the baked goods can exhibit a rich aroma and flavor similar to cocoa, thus enabling them to be used as cocoa substitutes.

[0086] The amount and ratio of free amino acids can be determined by liquid chromatography, and the following quantitative method is used for liquid chromatography-mass spectrometry analysis.

[0087] Add 10 times (v / w) of hexane to samples such as baked goods or oily foods used as cocoa substitutes and mix, then remove the supernatant. Repeat this process three times. After defatting and drying the samples, suspend them in water at a concentration of 0.25% by mass or within the quantitative range of the amino acid mixed standard solution described later, and centrifuge (14000 rpm for 5 minutes) to obtain the supernatant. Pass the supernatant through a 0.2 μm cellulose acetate membrane for liquid chromatography (LC) to quantify free amino acids. LC was performed using a Discovery HS F5 HPLC column at a temperature of 40 °C. Solvents used were Solvent A (0.1 vol% formic acid-water) and Solvent B (0.1 vol% formic acid-acetonitrile). For the gradient conditions, the flow rate was set as follows: A100% to A75% / B25% for 5 minutes, A75% / B25% to A65% / B35% for 6 minutes, A65% / B35% to A5% / B95% for 4 minutes, A5% / B95% to A95% / B5% for 4.5 minutes, and A95% / B5% to A100% for 0.5 minutes, with a flow rate of 250 μL / min. Samples were introduced into the mass spectrometer and analyzed in electrospray ionization positive ion mode. The analytical conditions for each amino acid are shown in Table 1. Amino acid mixed standard solution H type can be used as a standard for quantification.

[0088] [Table 1]

[0089]

[0090] The free amino acid content in the fat-free solids component of the oily food of the present invention is 0.3 mg / g or more and 2.1 mg / g or less. As a lower limit, it is more preferably 0.4 mg / g, further preferably 0.5 mg / g, and most preferably 0.6 mg / g. As an upper limit, it is more preferably 2.0 mg / g, further preferably 1.9 mg / g, and most preferably 1.8 mg / g. If the free amino acid content is within the specified range, the oily food will have a rich flavor and aroma similar to chocolate, becoming a flavorful oily food.

[0091] It should be noted that the amount of free amino acids in the fat-free solids of oily foods can be analyzed using the same method as the content of free amino acids in the fat-free solids of the baked goods.

[0092] In addition, the fat-free solids content of oily foods refers to the amount of solids after removing the water and oil contained in the oily foods.

[0093] The oily food of the present invention is characterized by a specific ratio of free amino acids contained in its fat-free solid components. By appropriately adjusting the ratio of free amino acids contained in the fat-free solid components of the oily food, the oily food will have a rich flavor and aroma like chocolate, becoming a flavorful oily food.

[0094] Of particular note regarding the ratio of free amino acids are the sum of isoleucine and leucine, the sum of glutamine and glutamic acid, lysine, and alanine. The ratio of free amino acids in the fat-free solids of oily foods is not necessarily the same as that in baked goods that are cocoa substitutes. This is primarily because, besides the fact that oily foods contain ingredients other than those used in baked goods, the reduction of free amino acids during the manufacturing process due to the Maillard reaction is also considered a major reason. The Maillard reaction in oily foods contributes to a richer, more chocolate-like flavor and aroma, resulting in a more appealing product.

[0095] In oily foods, the total amount of isoleucine and leucine in the free amino acids is 0.9% by mass or more and 20% by mass or less. As a lower limit, 1% by mass is preferred, and 1.1% by mass is more preferred. As an upper limit, 18% by mass is preferred, 16% by mass or 15% by mass is more preferred, and 14% by mass is even more preferred.

[0096] In oily foods, the total free amino acids containing glutamine and glutamic acid are 3% by mass or more and 35% by mass or less. As a lower limit, 4% by mass is preferred, and more preferably 5% by mass. As an upper limit, 34% by mass is preferred, more preferably 33% by mass or 32% by mass, and even more preferably 31% by mass or 30% by mass.

[0097] The free amino acids in oily foods contain lysine at a concentration of 1.5% by mass or more and 10% by mass or less. As a lower limit, 1.6% by mass is preferred, more preferably 1.7% by mass or 1.8% by mass. As an upper limit, 9% by mass is preferred, more preferably 8% by mass, and even more preferably 7% by mass.

[0098] The free amino acid content of alanine in oily foods is 1.6% by mass or more and 10% by mass or less. As a lower limit, 1.7% by mass is preferred, more preferably 1.8% by mass or 1.9% by mass. As an upper limit, 9% by mass is preferred, more preferably 8% by mass, and even more preferably 7% by mass.

[0099] By adjusting the ratio of isoleucine to leucine in the free amino acids contained in oily foods to an appropriate range, the oily foods can be made to have a rich flavor and aroma like chocolate, thus becoming flavorful oily foods.

[0100] By adjusting the ratio of glutamine to glutamic acid in the fat-free solids of oily foods to an appropriate range, the oily foods can be made to have a rich flavor and aroma like chocolate, thus becoming flavorful oily foods.

[0101] By adjusting the ratio of lysine among the free amino acids in the fat-free solid components of oily foods to an appropriate range, the oily foods can be made to have a rich flavor and aroma like chocolate, thus becoming flavorful oily foods.

[0102] By adjusting the ratio of alanine in the free amino acids contained in the fat-free solid components of oily foods to an appropriate range, the oily foods can be made to have a rich flavor and aroma like chocolate, thus becoming flavorful oily foods.

[0103] In this invention, the oil content in the oily food is 25-70% by mass, preferably 27-65% by mass, more preferably 30-60% by mass and 32-55% by mass. By adjusting the oil content to an appropriate range, the oily food has a good flavor, with a rich flavor and aroma similar to chocolate.

[0104] The oil content in oily foods refers to the total mass of all fats and oils contained in whole milk powder, cocoa substitutes, and other ingredients.

[0105] It should be noted that the oil content of oily foods can be determined using previously known methods such as Soxhlet extraction.

[0106] The oily food of this invention contains approximately 0.3 to 2% by mass of water. This is not actual added water, but rather a small amount of water naturally present in the raw materials such as cocoa substitutes, cocoa raw materials, sugar, or milk powder.

[0107] It should be noted that moisture content can be determined using the sea sand method.

[0108] The oils used in the oily foods of this invention are not particularly limited, but examples of usable oils include: soybean oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high erucic acid rapeseed oil, peanut oil, rice oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, safflower seed oil, evening primrose oil, flaxseed oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, basil, and other plant-based oils; as well as animal-based oils such as milk fat, beef tallow, lard, and fish oil; algae oil, oils derived from microbial fermentation and their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils that have undergone transesterification, and even blends thereof.

[0109] To adjust the content and ratio of free amino acids in the non-fat solids of baked goods or oily foods used as cocoa substitutes, the ground beans used in this invention can be treated with protease or moistened, or amino acids can be added separately. Protease treatment or moistening is preferred. By using ground beans that have undergone protease treatment or moistening, a richer flavor and aroma similar to cocoa can be obtained.

[0110] Furthermore, in order to achieve stable quality, protease treatment is preferred.

[0111] The protease used for protease treatment in this invention is not limited to animal, plant, or microbial sources. For example, it can be suitably selected from proteases classified as "acidic proteases," "neutral proteases," "alkaline proteases," "metalloproteinases," "thiol proteases," "serine proteases," etc. Furthermore, as examples of other classifications, proteases classified as "endokinases," "exokinases," "peptidases," etc., can also be suitably selected. These proteases can be used alone or in combination. Moreover, they can be used as formulations having one or more of these enzymatic activities. It should be noted that they can be used in combination with enzymes other than proteases, or not used at all. Furthermore, the formulation may or may not have enzymatic activities other than proteases. In specific embodiments, the protease is selected from one or more of the group consisting of neutral proteases, acidic proteases, alkaline proteases, and peptidases. Acidic proteases are more preferred.

[0112] More specific examples of the proteases used in this invention include: acidic proteases derived from microorganisms such as *Aspergillus*, *Penicillium*, and *Rhizopus*; neutral proteases derived from microorganisms such as *Aspergillus*, *Streptomyces*, and *Bacillus*; alkaline proteases derived from microorganisms such as *Aspergillus*, *Streptomyces*, and *Bacillus*; plant-derived proteases such as bromelain and papain; and animal-derived proteases such as trypsin, chymotrypsin, and subtilisin. Furthermore, they can be used in any combination. In a more specific embodiment, the protease used in this invention is a protease derived from the *Bacillus* genus, such as a protease derived from *Bacillus amyloliquefaciens* or a protease derived from *Bacillus licheniformis*.

[0113] Examples of commercially available proteases used in this invention include: protease A, protease M, protease P, protease M "Amano" SD, protease N, protease NL, protease S, Umamizyme, peptidase R, novel protease A, novel protease F, THERMOASE PC10F, THERMOASE GL30, papain W40, PROTIN SD-NY10, PROTINSD-AY10 (all from Amano Enzyme Co., Ltd.), Sumizyme AP, Sumizyme LP, Sumizyme MP, Sumizyme FP, Sumizyme LPL (all from Shin Nippon Chemical Co., Ltd.), DENAPUSHIN 2P, DENAZYME AP, XP-415, BIOPRASE XL-416F, BIOPRASE SP-4FG, BIOPRASE SP-15FG (all from NagaseChemteX Co., Ltd.), Molsin F, PD enzyme, IP enzyme, AO-protease (all from Kikkoman Co., Ltd.), PANCIDASEYP-SS, PANCIDASE NP-2, PANCIDASE P (all from Yakult Pharmaceutical Industry Co., Ltd.), Flavorzyme, Alloase, Protamex, Neutrase, Alcalase (all from Novozymes Co., Ltd.), KOKULASESS, KOKULASE P granules (all from Mitsubishi Chemical Co., Ltd.), etc., one or more enzymes can be selected from these.

[0114] The amount of protease used is not particularly limited and can be arbitrarily set by those skilled in the art based on the raw materials used and the desired flavor. The amount of protease used cannot be generalized and depends on potency, etc. In one embodiment, based on the mass of the ground bean paste, it ranges from 0.01% to 100% by mass. In a specific embodiment, the amount of protease or protease preparation used relative to the ground bean paste is 0.01% to 80% by mass, for example, 0.25% to 70% by mass, 0.5% to 50% by mass, 1% to 40% by mass, 2% to 30% by mass, and 3% to 20% by mass. Furthermore, in one embodiment, based on the mass of the ground bean paste, the amount of protein contained in the protease preparation ranges from 0.01% to 90% by mass. As a specific embodiment, it is 0.01% to 10% by mass, for example, 0.03% to 9% by mass, 0.05% to 8% by mass, 0.1% to 7% by mass, and 0.2% to 6% by mass.

[0115] It should be noted that the protein content in protease preparations can be quantified using either the combustion method or the Kjeldahl method, which are recognized in written law.

[0116] The conditions for protease treatment are not particularly limited and can be set arbitrarily by those skilled in the art based on the type of enzyme used. In one embodiment, the treatment temperature is 20–80°C, for example 40–75°C, 50–70°C, etc.; the treatment time is 30 minutes to 24 hours, for example 1–20 hours, 2–16 hours, 3–12 hours, 4–10 hours, 5–8 hours; and the treatment pH is 2–12, for example 3–11, 4–6, or any number between them.

[0117] The processed product obtained by protease treatment can be directly supplied for baking, or it can be dried before baking. Examples of drying processes include: heat drying, ventilation drying, freeze drying, spray drying, fluidized bed drying, etc. In one embodiment, the processed product obtained by protease treatment is dried before baking at a drying temperature of 35–75°C, for example 40–70°C or 45–60°C, and a drying time of 1–50 hours, for example 5–40 hours, 10–35 hours, or 15–30 hours.

[0118] In this invention, the moistening process refers to adding water to the pulverized legumes and maintaining it for a certain period of time. By maintaining it in a moist state for a certain time, the decomposition caused by endogenous enzymes can be promoted, thereby adjusting the content and ratio of free amino acids in baked goods or oily foods that serve as cocoa substitutes.

[0119] The amount of water used in the wetting process is not particularly limited, and those skilled in the art can set it arbitrarily according to the raw materials used and the desired flavor. In one embodiment, the amount of water relative to 100g of ground beans is preferably 10-150g, more preferably 25-125g, and even more preferably 50-100g.

[0120] The temperature and time for the humidification treatment are not particularly limited and can be set arbitrarily by those skilled in the art based on the raw materials used and the desired flavor. In one embodiment, the treatment temperature is 20–80°C, for example 40–75°C, 50–70°C, etc., and the treatment time is 30 minutes to 24 hours, for example 1–20 hours, 2–16 hours, 3–12 hours, 4–10 hours, 5–8 hours. Furthermore, the pH during treatment is not particularly limited. For example, the treatment pH is 2–12, for example 3–11, 4–10, or any number between them.

[0121] In this invention, the ground bean paste can be subjected to moist heat treatment to stabilize its quality before protease treatment. Moist heat treatment refers to treatment such as autoclaving, where the bean paste is heated to above 90°C under humidification. Preferably, the ground bean paste is subjected to protease treatment after moist heat treatment. The ground bean paste that has undergone this treatment, when mixed with sugars, water, and oils and then roasted, can be used as a flavorful cocoa substitute.

[0122] As a method for manufacturing the cocoa substitute of the present invention, firstly, a ground bean paste is subjected to protease treatment and / or moistening treatment. Next, the treated ground bean paste is mixed with sugars, water, and oil components. Furthermore, methods for baking the mixture are also included. The mixture before baking contains moisture and is in the form of loose small lumps. Its moisture content is preferably 5-30% by mass, more preferably 7-28% by mass, and most preferably 10-25% by mass. By adjusting the moisture content of the mixture to an appropriate range, flavor adjustment during baking becomes easier. As a method for manufacturing the cocoa substitute, it is preferable to add the mixture of sugars, water, and oil components to the ground bean paste before baking.

[0123] There are no particular limitations on the equipment used in baking, but it is preferable to have stirring blades to ensure even heating and mixing. The heat source can be either gas heating or induction heating, as long as temperature control is possible. From the viewpoint of ease of temperature control, induction heating is preferred.

[0124] Furthermore, baking without stirring blades can be carried out by spreading the mixture on a flat plate or similar surface where it can be heated evenly.

[0125] The baking temperature and time can be adjusted by the powdered beans and the color of the sugars during baking, so there are no limitations. Examples of baking conditions are as follows: the preferred temperature is 100℃~250℃, more preferably 110℃~230℃, and even more preferably 120℃~200℃.

[0126] Considering the ability to impart aroma, color depth, and a cocoa-like flavor, the roasting time is preferably 10 minutes or more, more preferably 20 minutes or more. Since this varies depending on the machine used for roasting, it is not limited to the above-mentioned temperature and time; the roasting temperature and time can be adjusted appropriately based on the color and flavor of the ground beans and sugars after roasting.

[0127] The sugars that can be used in the baking process of this invention are monosaccharides and disaccharides. Additionally, sugar alcohols, oligosaccharides, etc., can be added as needed. Examples of monosaccharides include glucose, fructose, galactose, and xylose. Examples of disaccharides include sucrose, lactose, and maltose. At least one sugar selected from these groups can be used.

[0128] For use in baking, monosaccharides such as glucose, fructose, and xylose are preferred, with fructose and glucose being even more preferred.

[0129] In this invention, the sugars used for baking are preferably aqueous solutions of sugars, and more preferably aqueous solutions of monosaccharides. Examples of monosaccharide aqueous solutions include aqueous solutions of glucose, fructose, galactose, xylose, etc. More preferably, aqueous solutions of glucose, fructose, and xylose are used, and even more preferably, aqueous solutions of fructose and glucose are used. From the viewpoint of obtaining suitable color and flavor for cocoa substitutes and oily foods using them, aqueous solutions of monosaccharides using these monosaccharides are preferred. The sugars can also be used in combination. High-fructose corn syrup, honey, molasses, etc., containing the above-mentioned ingredients can also be used without limitation.

[0130] In this invention, the baked goods can be dried by evaporating moisture as needed during baking. There are no particular limitations on the temperature and time for drying; it can be carried out at a lower temperature than during baking, depending on the flavor and color desired.

[0131] As an example of drying conditions, drying at 80–130°C for about 10 minutes can be used. By drying, a baked product with a specified moisture content can be obtained.

[0132] The method for manufacturing the oily food of this invention can be carried out according to the general principles of manufacturing chocolate-like foods. Specifically, raw materials such as baked goods as cocoa substitutes, sugars, various powdered foods such as milk powder, emulsifiers, flavorings, and colorings can be appropriately selected and mixed into the oil, and then subjected to rolling as a pulverizing process, and the remaining raw materials can be appropriately added, followed by refining as a mixing process or stirring as a blending process, thereby obtaining the product. Alternatively, manufacturing methods such as those that perform the mixing and pulverizing processes in parallel using a ball mill, bead mill, or similar equipment can also be used.

[0133] As raw materials for oily foods used in this invention, they can be used without particular limitation, except for baked goods containing cocoa substitutes. The composition of chocolate, a representative oily food, can also be used as a reference. As an example, dairy components, oils, and other edible ingredients can be appropriately combined. Other additives include emulsifiers, antioxidants, and flavorings, but there are no limitations on their types or amounts, and they may also be omitted.

[0134] Example

[0135] The following describes embodiments of the present invention in more detail. It should be noted that in the examples, % and portions refer to mass standards.

[0136] (1) Research using green beans

[0137] Research was conducted using black string beans, a type of legume.

[0138] Black green beans were ground into powder using a mill, and then processed powders were prepared according to the formulations described in Table 2. The aroma and flavor of each processed powder were then confirmed after drying.

[0139] The processes are shown below.

[0140] It should be noted that 1) to 3) represent the order of the processing steps, but for example, if process 1) is not performed, process 2) is performed and then process 3) is performed.

[0141] 1) Autoclave treatment: Autoclave conditions 121℃, 1 minute.

[0142] 2) Moistening treatment / Protein treatment: Mix the crushed black green bean powder, water and protease according to the conditions, and let it stand at 60°C for 2 hours.

[0143] As a protease, Sumizyme AP (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was used.

[0144] 3) Drying process: Use a vegetable dryer set to 45℃ and let it dry overnight.

[0145] The processed powder was then submitted to five well-trained and skilled evaluators for a flavor assessment using sensory evaluation. Sensory evaluation scores were assigned from 1 to 5 points based on the following evaluation criteria and the evaluators' consensus. A score of 3 or higher was considered acceptable quality.

[0146] 5 / 5: Almost no unpleasant bean odor or flavor. Very good.

[0147] 4 points: Slightly detectable bean-like odor and flavor, but good.

[0148] 3 points: There is a slight fishy smell and flavor of beans, but it is within acceptable limits.

[0149] 2 points: The fishy smell and flavor of beans were noticeable. Poor.

[0150] 1 point: The strong, unpleasant smell and flavor of the beans were noticeable. Poor.

[0151] The results are shown in Table 2.

[0152] [Table 2]

[0153]

[0154] Treatment powders 2 and 3, which underwent protease treatment, had no beany odor and good flavor. Even without the addition of protease, treatment powder 1, which underwent moistening treatment, also had no beany odor and was of good quality. It is believed that endogenous enzymes in the legumes reacted during the moistening process.

[0155] In the processing of powders, processed powder 3, which has a good flavor evaluation, was specifically used, and baked goods were prepared according to the formulations described in Table 3. For comparison, baked goods made from processed powder a, which was not subjected to any of the treatments, were also prepared. The formulations described in Table 3 are the formulations used during loading.

[0156] As a soybean lecithin, a paste-like soybean lecithin (trade name "SLP-Paste" by Tsuji Oil) was used.

[0157] The moisture content of the baked goods was between 0.5% and 1.5% by mass, indicating that most of the moisture had evaporated during the baking process.

[0158] It should be noted that the moisture content was determined using the heating and drying method.

[0159] For free amino acids, the prepared baked product was defatted and the free amino acid content was determined.

[0160] The oil content was determined using a high-speed extraction apparatus E-816 (manufactured by Buchi Corporation, Japan) according to the following steps.

[0161] 1) Using pre-confirmed cylindrical filter paper and extraction cup, place 1g of sample into the apparatus.

[0162] 2) Add a solvent of chloroform:methanol = 2:1 to the apparatus.

[0163] 3) Run the device with the following settings: heater at 100%, extraction for 15 minutes, rinsing for 30 minutes, and drying for 15 minutes.

[0164] 4) Add 25ml of petroleum ether to dissolve the extract.

[0165] 5) Add 15g of anhydrous sodium sulfate, dehydrate, and filter.

[0166] 6) Rinse the filter paper thoroughly with petroleum ether, and then completely distill off the petroleum ether from the filtrate.

[0167] 7) Dry the obtained filtrate in a drying oven at 105℃ for 60 minutes, and determine the oil content by confirming the quality after cooling.

[0168] The results are recorded in Table 4.

[0169] ◆Evaluation of cocoa water beverage samples

[0170] 1g of the prepared roasted material was mixed with 4g of sugar and dispersed in 95g of water to prepare a cocoa water beverage, and the flavor was evaluated.

[0171] As a reference example, the flavor of cocoa water prepared by replacing cocoa powder with roasted ingredients was also evaluated.

[0172] Flavor Evaluation 1 and Flavor Evaluation 2 were evaluated similarly to the flavor evaluation of the processed powder, and were assigned scores of 1 to 5 based on the following criteria through a consensus of 5 well-trained and skilled evaluators.

[0173] It should be noted that the cocoa powder used is commercially available cocoa powder with an oil content of 11% by weight.

[0174] Flavor rating 1

[0175] 5 points: The aroma and flavor of cocoa are just as strong as those of cocoa powder.

[0176] 4 points: I could smell and taste the aroma and flavor of cocoa.

[0177] 3 points: The aroma and flavor of cocoa were slightly mild, but within acceptable limits.

[0178] 2 points: The aroma and flavor of cocoa are insufficient.

[0179] 1 point: I can't taste the aroma and flavor of cocoa.

[0180] Flavor rating 2

[0181] 5 points: The aroma and flavor of cocoa are very rich and long-lasting.

[0182] 4 points: The aroma and flavor of cocoa are rich and long-lasting.

[0183] 3 points: The aroma and flavor persistence of cocoa is slightly lacking, but within acceptable limits.

[0184] 2 points: The aroma and flavor of cocoa are not long-lasting.

[0185] 1 point: It doesn't have the aroma and flavor of cocoa, and it doesn't last long.

[0186] Flavor rating 1 and flavor rating 2 both use a score of 3 or higher as the passing standard. Substances that score 3 or higher in any flavor rating are considered suitable as cocoa substitutes.

[0187] Overall evaluation

[0188] Based on the results of flavor evaluation 1 and flavor evaluation 2 above, the comprehensive evaluation is judged according to the following criteria.

[0189] "Very good": Flavor rating 1 is 5 points or higher, and flavor rating 2 is 4 points or higher.

[0190] "Good": Flavor rating 1 and flavor rating 2 are 3 points or higher, but do not meet the "very good" benchmark.

[0191] "Unacceptable": At least one of flavor rating 1 or flavor rating 2 has a score of 2 or lower.

[0192] [Table 3]

[0193]

[0194] [Table 4]

[0195]

[0196] *With [%] * In this case, it indicates the percentage of free amino acids present.

[0197] The roasted product of the example exhibits a strong cocoa-like aroma and flavor, with a rich and lasting taste. Therefore, it can be used effectively as a cocoa substitute.

[0198] ◆Evaluation of oily foods

[0199] Using the baked goods evaluated in cocoa-water beverages of comparative and exemplary sources, chocolate-like oily foods were prepared. The formulations of the oily foods are described in Table 5.

[0200] As a vegetable oil, hard butter (product name "Palkena S" manufactured by Fuji Oil Co., Ltd.) is used.

[0201] Comparative examples and implementation examples of oily foods, and Reference Example 1 using cocoa powder, are prepared according to the following instructions.

[0202] The baking ingredients, cocoa powder, and sugar were combined as described in Table 5 and then pulverized using a ball mill (Shake MasterAuto (manufactured by Biomedical Science Co., Ltd.)).

[0203] Then, vegetable oil and lecithin are added, mixed, and pulverized to prepare oily food.

[0204] The following products were used in Reference Examples 2 and 3, respectively.

[0205] Example 2: Sweet chocolate (made by Fuji Oil Co., Ltd.)

[0206] Example 3: Milk chocolate (made by Fuji Oil Co., Ltd.)

[0207] The prepared oily food and the reference chocolate were defatted, and the free amino acids were determined.

[0208] In addition, flavor evaluations a and b were conducted. Similar to the previous evaluations of processed powders or baked goods, the flavor evaluations were conducted by five well-trained and skilled evaluators using sensory evaluation. Sensory evaluation scores were given from 1 to 5 points based on the following evaluation criteria and the evaluators' consensus.

[0209] Flavor rating a

[0210] 5 points: I could strongly feel the aroma and flavor of chocolate containing cocoa.

[0211] 4 points: It has an aroma and flavor similar to chocolate containing cocoa.

[0212] 3 points: The aroma and flavor of cocoa-containing chocolate were slightly weaker, but within acceptable limits.

[0213] 2 points: It has almost no aroma or flavor like chocolate containing cocoa.

[0214] 1 point: I can't taste the aroma and flavor of chocolate containing cocoa.

[0215] Flavor rating b

[0216] 5 points: The chocolate flavor is very rich and can be clearly felt until the end of the meal.

[0217] 4 points: The flavor is rich like chocolate and can be felt until the end of the meal.

[0218] 3 points: The richness of the chocolate flavor is weak, and its persistence is slightly insufficient, but it is within acceptable limits.

[0219] 2 points: The chocolate flavor lacks intensity and persistence.

[0220] 1 point: It doesn't taste like chocolate, and the flavor doesn't last long.

[0221] Flavor ratings a and b both use a score of 3 or higher as the passing standard. Substances that score 3 or higher in any flavor rating are considered suitable as cocoa substitutes.

[0222] Overall evaluation

[0223] Based on the results of flavor evaluation a and flavor evaluation b above, a comprehensive evaluation is made according to the following criteria.

[0224] "Very good": Flavor rating a is 5 points or higher, and flavor rating b is 4 points or higher.

[0225] "Good": Flavor ratings a and b are 3 points or higher, but do not meet the "very good" benchmark.

[0226] "Unacceptable": At least one of flavor rating a or flavor rating b has a score of 2 or lower.

[0227] The results are shown in Table 6.

[0228] [Table 5]

[0229]

[0230] [Table 6]

[0231]

[0232] *With [%] * In this case, it indicates the percentage of free amino acids present.

[0233] The oily food product of the embodiment has a good flavor, equivalent to the reference example which uses cocoa raw materials, especially cocoa powder, and can be perceived as having an aroma and flavor similar to chocolate. In addition, the rich chocolate flavor is a good flavor that can be appreciated until the end of the meal.

[0234] Similar to Examples 1 and 2, which used the processed powder 3 described in Table 2, processed powder 1 and processed powder 2 with good flavor evaluation were used to prepare cocoa substitutes and oily foods.

[0235] The combinations are shown in Table 7.

[0236] The determination of free amino acids and flavor evaluation were carried out according to the methods described in "◆Evaluation in Cocoa Aqueous Beverages" and "◆Evaluation in Oily Foods". The results are shown in Table 8.

[0237] [Table 7]

[0238]

[0239] [Table 8]

[0240]

[0241]

[0242] *With [%] * In this case, it indicates the percentage of free amino acids present.

[0243] Similar to processed powder 3, baked goods using processed powder 1 and processed powder 2 exhibit a strong cocoa-like aroma and flavor, with a rich and lasting taste. Therefore, they can be effectively used as a cocoa substitute. Furthermore, oily foods using the baked goods from the examples exhibit a pleasant chocolate-like flavor.

[0244] (2) Research using peas

[0245] The same study was conducted using yellow peas, a type of legume, as with green beans.

[0246] Yellow peas were ground into powder using a mill, and then processed into powders according to the formulations described in Table 9. The aroma and flavor of the dried powders were then confirmed after drying.

[0247] Treatments 1), 2), and 3) were performed in the same manner as the study using green beans in (1).

[0248] Flavor evaluation was also conducted using the same sensory criteria as in (1) the study using green beans.

[0249] The results are shown in Table 9.

[0250] [Table 9]

[0251]

[0252] Baked goods were prepared using treatment powders 4, 5, and 6, which had good or very good flavor evaluations, according to the formulations described in Table 10. For comparison, a baked goods using treatment powder c, which had a strong beany flavor, was also prepared. The formulations described in Table 10 are the formulations used at the time of filling. The moisture content of the baked goods was 0.5%–1.5% by mass, indicating that it evaporated during the baking process, similar to that of green beans.

[0253] Furthermore, using the aforementioned baked goods, an oily food resembling chocolate was prepared according to the same method described in Example 2. The formulations of the oily food are shown in Table 10. The oil content of the baked goods was measured.

[0254] The prepared baked goods and oily foods were defatted, and the free amino acids were determined.

[0255] Regarding the flavor evaluation of baked goods and oily foods, flavor evaluation 1 and flavor evaluation 2, or flavor evaluation a and flavor evaluation b, were performed according to the same criteria as in the study using green beans in (1) for "◆evaluation in cocoa water samples" and "◆evaluation in oily foods". The results of free amino acid and flavor evaluation are presented together with the comprehensive evaluation in Table 11.

[0256] [Table 10]

[0257]

[0258] [Table 11]

[0259]

[0260]

[0261] *With [%] * In this case, it indicates the percentage of free amino acids present.

[0262] Similar to the results of "(1) Study using green beans", even when using peas, the baked goods in the examples exhibited a strong aroma and flavor reminiscent of cocoa, with a rich and lasting flavor. Therefore, they can be used effectively as a cocoa substitute. Furthermore, the oily food exhibited a pleasant aroma and flavor reminiscent of chocolate. Moreover, the rich chocolate flavor of the oily food was noticeable until the end of consumption, which is desirable.

[0263] (3) Research on the composition of fats and oils used in baked goods

[0264] When baking the pea-treated powder 6 obtained in "(2) Study on the use of peas", we conducted studies on the use of oil components other than soybean lecithin and on increasing the amount of soybean lecithin added.

[0265] As palm oil, a palm fractionated soft oil with an iodine value of 68 was used.

[0266] As corn oil, edible corn oil with an iodine value of 120 was used.

[0267] As palm kernel oil, hard oil fractionated from palm kernels with an iodine value of 7 was used.

[0268] The baked goods were prepared according to the formulations described in Table 12. The formulations described in Table 12 are the formulations used at the time of filling. The moisture content of the obtained baked goods was 0.5% to 1.5% by mass, indicating that it had evaporated during the baking process.

[0269] Furthermore, using the aforementioned baked goods, a chocolate-like oily food was prepared according to the same method described in Example 2. The formulation of the oily food is shown in Table 12.

[0270] The prepared oily food was defatted, and the free amino acids were determined.

[0271] For the flavor evaluation of oily foods, flavor evaluation a and flavor evaluation b were performed according to the same criteria as in the study using green beans, “◆ Evaluation in oily foods”. The results of free amino acid and flavor evaluations are presented together with the comprehensive evaluation in Table 13.

[0272] [Table 12]

[0273]

[0274] [Table 13]

[0275]

[0276] *With [%] * In this case, it indicates the percentage of free amino acids present.

[0277] Even with changes to the oil composition used in the baked goods, the flavor remains the same as in the previously studied oily food examples, exhibiting a pleasant aroma and flavor reminiscent of chocolate. Furthermore, the rich, chocolate-like flavor of the oily food is palpable until the very end of the meal, which is desirable.

[0278] (4) Changes in the amount of cocoa substitutes

[0279] Using the previously obtained Example 1 as a baked good, a chocolate-like oily food was prepared by the same method as previously described in Example 2. The amount of the baked good used as a cocoa substitute was changed compared to Example 2. The composition of the oily food is shown in Table 14.

[0280] The prepared oily food was defatted, and the free amino acids were determined.

[0281] For the flavor evaluation of oily foods, flavor evaluation a and flavor evaluation b were performed according to the same criteria as in the study using green beans, “◆ Evaluation in oily foods”. The results of free amino acid and flavor evaluations are presented together with the comprehensive evaluation in Table 15.

[0282] [Table 14]

[0283]

[0284] [Table 15]

[0285]

[0286] *When [%] is present, it indicates the percentage of free amino acids present.

[0287] Even with changes in the amount of baked goods used as cocoa substitutes, oily foods still offer a pleasant aroma and flavor reminiscent of chocolate. Furthermore, the rich, chocolate-like flavor of oily foods lingers until the very end of the meal, which is highly desirable.

[0288] Based on the above research results, it is indicated that substances suitable as cocoa substitutes must meet the following requirements.

[0289] (1) Contains at least one type of legume as a raw material.

[0290] (2) is a baked product containing the crushed product of the bean.

[0291] (3) The fat-free solids contain more than 0.5 mg / g and less than 3.8 mg / g of free amino acids.

[0292] (4) The free amino acids contained in the fat-free solid components meet all of the following ratios.

[0293] (4-1) The total amount of isoleucine and leucine in the free amino acids is more than 1% by mass and less than 20% by mass.

[0294] (4-2) The sum of glutamine and glutamic acid in the free amino acids is more than 3% by mass and less than 30% by mass.

[0295] (4-3) Lysine accounts for more than 1.5% by mass and less than 10% by mass in free amino acids.

[0296] (5) The oil content is between 3% and 30% by mass.

[0297] Furthermore, it is indicated that substances meeting the following conditions are suitable as oily foods.

[0298] (A) Contains at least one type of legume as a raw material.

[0299] (B) Baked goods containing grounds of the beans.

[0300] (C) The nonfat solids of oily foods contain more than 0.3 mg / g and less than 2.1 mg / g of free amino acids.

[0301] (D) The free amino acids contained in the fat-free solid components of oily foods meet all of the following ratios.

[0302] (D-1) The total amount of isoleucine and leucine in the free amino acids is more than 0.9% by mass and less than 20% by mass.

[0303] (D-2) The sum of glutamine and glutamic acid in the free amino acids is more than 3% by mass and less than 35% by mass.

[0304] (D-3) Lysine constitutes more than 1.5% by mass and less than 10% by mass in free amino acids.

[0305] (D-4) Alanine constitutes more than 1.6% by mass and less than 10% by mass in the free amino acid composition.

[0306] Industrial availability

[0307] According to the present invention, it is possible to provide cocoa substitutes that can be used as alternatives to cocoa-derived ingredients, and to provide novel oily foods that have good flavor even with reduced cocoa-derived ingredients.

Claims

1. A cocoa substitute, said cocoa substitute satisfying all of the following requirements (1) to (5), (1) Contains at least one type of legume as a raw material. (2) is a baked product containing grounds of this type of bean. (3) The fat-free solids contain more than 0.5 mg / g and less than 3.8 mg / g of free amino acids. (4) The free amino acids contained in the fat-free solid components meet all of the following ratios: (4-1) The sum of isoleucine and leucine in the free amino acids is more than 1% by mass and less than 20% by mass. (4-2) The sum of glutamine and glutamic acid in the free amino acids is more than 3% by mass and less than 30% by mass. (4-3) Lysine constitutes more than 1.5% by mass and less than 10% by mass in the free amino acid composition. (5) The oil content is between 3% and 30% by mass.

2. The cocoa substitute according to claim 1, wherein, The ground bean paste is selected from one or more of the following beans: soybeans, mung beans, broad beans, green beans, peas, purple beans, red beans, and chickpeas.

3. An oily food product containing 5% by weight or more of the cocoa substitute according to claim 1 or 2.

4. An oily food product, wherein the oily food product satisfies all of the following requirements (A) to (D). (A) Contains at least one type of legume as a raw material. (B) Baked goods containing grounds of the beans, (C) The non-fat solids component of oily foods contains more than 0.3 mg / g and less than 2.1 mg / g of free amino acids. (D) The free amino acids in the fat-free solids of oily foods meet all of the following ratios: (D-1) The total amount of isoleucine and leucine in the free amino acids is more than 0.9% by mass and less than 20% by mass. (D-2) The sum of glutamine and glutamic acid in the free amino acids is more than 3% by mass and less than 35% by mass. (D-3) Lysine constitutes more than 1.5% by mass and less than 10% by mass in the free amino acid composition. (D-4) Alanine constitutes more than 1.6% by mass and less than 10% by mass in the free amino acid composition.

5. The oily food according to claim 4, wherein, The ground bean paste is selected from one or more of the following beans: soybeans, mung beans, broad beans, green beans, peas, purple beans, red beans, and chickpeas.

6. The oily food according to claim 4 or 5, wherein, The cocoa content is less than 5% by mass.

7. A method for manufacturing a cocoa substitute, said method comprising all of the following steps 1 to 3, Step 1: At temperatures above 20°C, the ground beans are treated with protease and / or moistened. Step 2: Mix the processed material obtained in Step 1 with sugars, water, and oils. Step 3: Baking the mixture obtained in Step 2.

8. A method for manufacturing an oily food product, the method being a method for manufacturing an oily food product using the cocoa substitute according to claim 7, the method further comprising the following step 4. Step 4: Mix and pulverize the cocoa substitute, sugar, and molten fat.

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