Coffee-flavored chocolate composition

Abstract

The present invention provides a delicious chocolate composition having a coffee flavor with good balance of bitterness, fruitiness, and astringency, and a method for producing the same. The content of ethyl acetate in the chocolate composition is adjusted to 5 to 1500 ppb, and / or the content of phenylethyl alcohol is adjusted to 5 to 1500 ppb, and the total content of coffee alcohol palmitate and coffee alcohol palmitate is adjusted to 700 to 7800 mg / kg.

Description

Technical Field

[0001] This invention relates to coffee-flavored chocolate compositions and methods for manufacturing the same. Background Technology

[0002] In recent years, with the diversification of tastes, chocolates with flavors different from cocoa and milk have attracted much attention. Although there are known chocolates with coffee flavor, most current products are made by adding coffee extract or instant coffee to cocoa butter to impart a coffee flavor.

[0003] Recent reports have indicated that adding ground roasted coffee beans can impart a coffee flavor to foods such as chocolate (Patent Documents 1-2). In particular, although chocolate is made from cocoa beans, fermented cocoa beans are typically used as a raw material to generate the unique aroma components of chocolate and to mitigate the bitterness and astringency of cocoa beans.

[0004] Patent documents Patent Document 1: Japanese Patent Application Publication No. 2015-073462 Patent Document 2: Japanese Patent Application Publication No. 2020-089331 Summary of the Invention

[0005] The inventors, taking into account the fact that fermented cocoa beans are used as a raw material for chocolate, believed that by incorporating fermented aroma components from fermented coffee beans into a chocolate composition that imparts a coffee flavor, the fruity aroma of coffee beans or cocoa beans, or other fruits, can be strongly perceived. In other words, the objective of this invention is to provide a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruity aroma, and richness.

[0006] The inventors conducted in-depth research to solve the above-mentioned problems and found that by adding roasted coffee beans to a chocolate composition and adding ethyl acetate and phenylethanol, which are fermented aroma components contained in fermented coffee beans, and adjusting them to a specific range, a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruitiness and richness can be obtained, thus completing the present invention.

[0007] That is, the present invention relates to the following, but is not limited thereto. (1) A coffee-flavored chocolate composition, characterized in that it contains 5-1500 ppb of ethyl acetate and / or 5-1500 ppb of phenylethyl alcohol. The total content of coffee bean palmitate and coffee palmitate is 700~7800mg / kg. (2) The chocolate composition according to (1) is characterized in that it contains roasted coffee bean micronized material with a median particle size of 5 to 50 μm. (3) The chocolate composition according to (1) or (2) is characterized in that it contains 10 to 1300 ppb of ethyl acetate. (4) The chocolate composition according to any one of (1) to (3) is characterized in that it contains 10 to 1300 ppb of phenylethanol. (5) The chocolate composition according to any one of (1) to (4) is characterized in that the total content of coffee palmitate and coffee palmitate is 1000 to 7500 mg / kg. (6) The chocolate composition according to any one of (1) to (5) is characterized in that the content of coffee bean palmitate is 520 to 5700 mg / kg. (7) The chocolate composition according to any one of (1) to (5) is characterized in that the content of caffeoyl palmitate is 180 to 2100 mg / kg. (8) The chocolate composition according to (2) is characterized in that the content of roasted coffee bean powder in the chocolate is 4 to 38% by mass. (9) The chocolate composition according to any one of (1) to (8), characterized in that the coffee beans comprise Arabica coffee beans. (10) The chocolate composition according to any one of (1) to (9), characterized in that the coffee beans are roasted to a degree of L16 to L32. (11) The chocolate composition according to any one of (1) to (10) is characterized in that the content of cocoa liquor is less than 50% by mass. (12) The chocolate composition according to any one of (1) to (11) is characterized in that it is white chocolate. (13) A method for manufacturing a coffee-flavored chocolate composition, characterized by comprising a step of adjusting the content of ethyl acetate to 5-1500 ppb, and / or a step of adjusting the content of phenylethyl alcohol to 5-1500 ppb; and, The process of adjusting the total content of coffee bean palmitate and coffee palmitate to 700~7800mg / kg.

[0008] According to the present invention, a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruitiness and richness can be obtained. Detailed Implementation

[0009] Unless otherwise stated, “ppb” as used in this specification means ppb in weight / weight (w / w).

[0010] 1. Coffee-flavored chocolate composition In one embodiment, this invention provides a coffee-flavored chocolate composition, characterized by containing 5-1500 ppb of ethyl acetate and / or 5-1500 ppb of phenylethyl alcohol, with a total content of 700-7800 mg / kg of kahweol palmitate and caféstal palmitate. By setting the content of ethyl acetate and / or phenylethyl alcohol, and the total content of kahweol palmitate and caféstal palmitate within the aforementioned range, a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruitiness, and richness can be obtained.

[0011] Furthermore, in this specification, the term "delicious coffee-flavored chocolate composition with a good balance of bitterness, fruitiness, and richness" refers to a coffee-flavored chocolate composition with a high overall deliciousness rating, in which bitterness and fruitiness can be perceived and richness is enhanced.

[0012] 1-1. Chocolate Composition The chocolate composition of the present invention includes chocolate and cocoa butter substitute processed foods.

[0013] In this specification, "chocolate category" refers to products that meet the "Fair Competition Regulations Related to Chocolate Labelling" as recognized by the Japan Fair Trade Commission. Based on the amount of cocoa liquor containing cocoa powder or cocoa butter, as well as the fat content, milk solids content, and moisture content, it can be classified as chocolate, quasi-chocolate, chocolate confectionery, quasi-chocolate confectionery, etc., with "chocolate category" encompassing all of the above. Furthermore, in this invention, the content of cocoa liquor in the chocolate category is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Also in this invention, the content of cocoa powder or cocoa butter in the chocolate category is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0014] Chocolates can be categorized based on their raw materials into dairy-free dark chocolate, dairy-containing milk chocolate, and white chocolate that uses only cocoa butter, an ingredient derived from cocoa beans. In this invention, the chocolate can be any of the following: dark chocolate, milk chocolate, or white chocolate. However, white chocolate that uses cocoa butter instead of cocoa liquor or cocoa powder is preferred.

[0015] In this invention, "chocolate" as a category includes hard chocolate such as slab chocolate and soft chocolate such as chocolate cream, but is not limited to these. Hard chocolate refers to solid chocolate with brittleness, specifically including: slab chocolate, coated chocolate, shell chocolate, hollow chocolate, pan-work chocolate, etc. Soft chocolate refers to soft chocolate with spreadability, for example, for use on bread, etc. Specific examples include: chocolate spread, chocolate fillings, chocolate cream, etc.

[0016] In this specification, "cocoa butter-substituted fat processed foods" refers to substances in chocolate products where part or all of the cocoa butter is replaced by cocoa butter-substituted fat. The content of cocoa butter-substituted fat in cocoa butter-substituted fat processed foods is not particularly limited, but is preferably less than 50% by mass, more preferably less than 45% by mass, and even more preferably less than 40% by mass. Furthermore, in this invention, the content of cocoa liquor in cocoa butter-substituted fat processed foods is also not particularly limited, but is preferably less than 50% by mass, more preferably less than 45% by mass, and even more preferably less than 40% by mass. Additionally, in this invention, the content of cocoa powder or cocoa butter in cocoa butter-substituted fat processed foods is also not particularly limited, but is preferably less than 50% by mass, more preferably less than 45% by mass, and even more preferably less than 40% by mass.

[0017] In addition, the cocoa butter substitutes for oils in this instruction manual may also contain vegetable oils as needed, besides cocoa butter as a substitute for oils.

[0018] Examples of cocoa butter substitutes that can be used in this invention include CBE (Cocoa butter equivalent), CBI (Cocoa butter improver), CBR (Cocoa butter replacer), CBS (Cocoa butter substitute), and filling fats.

[0019] The aforementioned cocoa butter, used to replace fats, contains triglycerides with POS and SOS ratios at specific proportions. "POS" refers to triglycerides with oleic acid bound at the sn-2 position and palmitic acid and stearic acid bound at the sn-1 and sn-3 positions, respectively; or triglycerides with both stearic acid and palmitic acid. Similarly, "SOS" refers to triglycerides with oleic acid bound at the sn-2 position and stearic acid bound at the sn-1 and sn-3 positions, respectively. By using cocoa butter with varying POS and SOS ratios to replace fats, the hardness at room temperature and melt-in-the-mouth properties can be flexibly adjusted.

[0020] 1-2. Ethyl acetate In one embodiment, the chocolate composition of the present invention contains ethyl acetate. The lower limit of the ethyl acetate content in the chocolate composition of the present invention is 5 ppb, preferably 10 ppb or 15 ppb, more preferably 20 ppb. Furthermore, in one embodiment, the lower limit of the ethyl acetate content in the chocolate composition of the present invention can be 20 ppb, 40 ppb, 60 ppb, 80 ppb, or 100 ppb. Further, the upper limit of the ethyl acetate content in the chocolate composition of the present invention is 1500 ppb, preferably 1300 ppb or 1100 ppb, more preferably 1000 ppb. Furthermore, in one embodiment, the upper limit of the ethyl acetate content in the chocolate composition of the present invention can be 800 ppb, 600 ppb, 500 ppb, 450 ppb, 400 ppb, 350 ppb, 300 ppb, 280 ppb, or 250 ppb. Typically, the ethyl acetate content in the chocolate composition of the present invention ranges from 5 to 1500 ppb, preferably from 10 to 1300 ppb, more preferably from 15 to 1100 ppb, and even more preferably from 20 to 1000 ppb. If the ethyl acetate content in the chocolate composition is less than 5 ppb, it cannot adequately impart fruity aromas, etc. On the other hand, if the ethyl acetate content exceeds 1500 ppb, the fruity aroma of the chocolate composition is too strong and it is not suitable for consumption.

[0021] In this invention, the method for adjusting the ethyl acetate content is not particularly limited, and any combination of methods can be used as needed. For example, the ethyl acetate content in roasted coffee beans or their micronized powder can be determined in advance, and then the roasted coffee beans or their micronized powder can be blended in a manner that ensures the ethyl acetate content in the composition reaches a specified level, thereby adjusting the ethyl acetate content in the chocolate composition. In this case, multiple micronized powders made from various varieties of roasted coffee beans can also be used in combination. Furthermore, fermented roasted coffee beans or their micronized powder, obtained by fermenting green coffee beans using known methods before roasting, can also be used to adjust the ethyl acetate content in the chocolate composition.

[0022] In addition, in one approach, ethyl acetate isolated from natural substances, artificially synthesized ethyl acetate, or a combination of these can be used to adjust the ethyl acetate content in the chocolate composition.

[0023] The content of ethyl acetate can be determined by known methods, such as HPLC, LC-MS, GC-MS, LC, and GC. Furthermore, GC-MS is preferred as a preferred method.

[0024] For example, the following method can be used to determine the content of ethyl acetate by GC-MS. <Sample Adjustment> Mix 1 g of sample with 20 mL of water, 10 mL of hexane, and 8 g of sodium chloride, and shake for 10 minutes. Centrifuge at 2000 rpm for 5 minutes to separate the hexane layer as the analytical sample. Perform GC-MS analysis on the prepared sample, and calculate the quantification value using the internal standard method. The GC / MS determination conditions for ethyl acetate are shown below. <Analysis Conditions (GC-MS)> Gas chromatograph: GC7890B (manufactured by Agilent Technologies) Quality Analyzer: MSD5977 (Made by Agilent Technologies) Column: DB-WAX UI (Agilent Technologies), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm. Injection method: Split 20:1 Temperature: 220℃ at the injection port Chromatographic column 40℃ (hold for 3 min) → increase temperature by 15℃ / min → 200℃ (hold for 5 min) Gas flow rate: Hydrogen (carrier gas) 1.2 ml / min Ion source temperature: 230℃ Ionization method: EI Mass number set: m / z 88

[0025] 1-3. Phenylacetic Ethanol In one embodiment, the chocolate composition of the present invention contains phenylethanol. The lower limit of the phenylethanol content in the chocolate composition of the present invention is 5 ppb, preferably 10 ppb or 15 ppb, more preferably 20 ppb. Furthermore, in one embodiment, the lower limit of the phenylethanol content in the chocolate composition of the present invention can be 20 ppb, 40 ppb, 60 ppb, 80 ppb, or 100 ppb. Further, the upper limit of the phenylethanol content in the chocolate composition of the present invention is 1500 ppb, preferably 1300 ppb or 1100 ppb, more preferably 1000 ppb. Furthermore, in one embodiment, the upper limit of the phenylethanol content in the chocolate composition of the present invention can be 800 ppb, 600 ppb, 500 ppb, 450 ppb, 400 ppb, 350 ppb, 300 ppb, 280 ppb, or 250 ppb. Typically, the phenylethanol content in the chocolate composition of the present invention ranges from 5 to 1500 ppb, preferably from 10 to 1300 ppb, more preferably from 15 to 1100 ppb, and even more preferably from 20 to 1000 ppb. If the phenylethanol content in the chocolate composition is less than 5 ppb, it cannot adequately impart fruity aromas, etc. On the other hand, if the phenylethanol content exceeds 1500 ppb, the fruity aroma of the chocolate composition becomes too strong and is not suitable for consumption.

[0026] In this invention, the method for adjusting the phenylethanol content is not particularly limited, and any combination of methods can be used as needed. For example, the phenylethanol content in roasted coffee beans or their micronized form can be determined in advance, and then the roasted coffee beans or their micronized form can be blended in a manner that achieves a specified phenylethanol content in the composition, thereby adjusting the phenylethanol content in the chocolate composition. In this case, multiple micronized forms made from multiple varieties of roasted coffee beans can also be used in combination. Furthermore, fermented roasted coffee beans or their micronized form, obtained by fermenting green coffee beans using known methods before roasting, can also be used to adjust the phenylethanol content in the chocolate composition.

[0027] In addition, in one approach, phenylethanol isolated from natural substances, synthetic phenylethanol, or a combination of these can be used to adjust the phenylethanol content in the chocolate composition.

[0028] The content of phenylethanol can be determined by known methods, such as HPLC, LC-MS, GC-MS, LC, GC, etc. Furthermore, in one embodiment, as described in the examples, GC-MS is preferred.

[0029] For example, the following method can be used to determine the content of phenylethanol by GC-MS. <Sample Adjustment> Mix 1 g of sample with 20 mL of water, 10 mL of diethyl ether, and 8 g of sodium chloride, and shake for 10 minutes. Centrifuge at 2000 rpm for 5 minutes to separate the ether layer as the analytical sample. Perform GC-MS analysis on the prepared sample, and calculate the quantification value using the internal standard method. The GC / MS determination conditions for phenylethanol are shown below. <Analysis Conditions (GC-MS)> Gas chromatograph: GC7890B (manufactured by Agilent Technologies) Quality Analyzer: MSD5977 (Made by Agilent Technologies) Column: DB-WAX UI (Agilent Technologies), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm. Sample introduction method: pulsed split 5:1 Pulse pressure: 300 kPa Pulse duration: 2 min Temperature: 220℃ at the injection port Column temperature: 60℃ (hold for 1 min) → Increase temperature by 10℃ / min → 220℃ (hold for 10 min) Gas flow rate: Helium (carrier gas) 1 ml / min Ion source temperature: 230℃ Ionization method: EI Mass number set: m / z 91

[0030] 1-4. Content of coffee bean palmitate and coffee palmitate The chocolate composition of the present invention contains caffeoyl palmitate and caffeoyl palmitate. The lower limit of the total amount of caffeoyl palmitate and caffeoyl palmitate [(X) + (Y)] in the chocolate composition of the present invention is 700 mg (700 mg / kg) per kg of chocolate composition, preferably 1000 mg / kg, more preferably 1200 mg / kg, and even more preferably 1400 mg / kg. Furthermore, in one embodiment, the lower limit of the total amount of caffeoyl palmitate and caffeoyl palmitate [(X) + (Y)] in the chocolate composition of the present invention may be 1600 mg / kg, 2000 mg / kg, 2500 mg / kg, or 3000 mg / kg. Furthermore, the upper limit of the total content of caffeoyl palmitate and caffeoyl palmitate [(X) + (Y)] in the chocolate composition of the present invention is 7800 mg (7800 mg / kg) per 1 kg of chocolate composition, preferably 7500 mg / kg, more preferably 7300 mg / kg, and even more preferably 7200 mg / kg. In one embodiment, the upper limit of the total content of caffeoyl palmitate and caffeoyl palmitate [(X) + (Y)] in the chocolate composition of the present invention can be 6000 mg / kg, 5000 mg / kg, 4500 mg / kg, or 4000 mg / kg. Typically, the total content of caffeoyl palmitate and caffeoyl palmitate in the chocolate composition of the present invention ranges from 700 to 7800 mg per kg of chocolate composition (700 to 7800 mg / kg), preferably 1000 to 7500 mg / kg, more preferably 1200 to 7300 mg / kg, and even more preferably 1400 to 7200 mg / kg. If the total content of caffeoyl palmitate and caffeoyl palmitate is less than 700 mg / kg, it cannot adequately impart a full-bodied flavor or fruity aroma. Furthermore, if the total content of caffeoyl palmitate and caffeoyl palmitate exceeds 7800 mg / kg, the bitterness becomes excessive.

[0031] The lower limit of the content of caffeoyl palmitate in the chocolate composition of the present invention is not particularly limited, but preferably it is 520 mg / kg, more preferably 700 mg / kg, and even more preferably 900 mg / kg. Furthermore, the upper limit of the content of caffeoyl palmitate in the chocolate composition of the present invention is not particularly limited, but preferably it is 5700 mg / kg, more preferably 5400 mg / kg, and even more preferably 5200 mg / kg. In one embodiment, the upper limit of the content of caffeoyl palmitate in the chocolate composition of the present invention may be 5000 mg / kg, 4000 mg / kg, 3500 mg / kg, or 3000 mg / kg. Typically, the content range of coffee bean palmitate in the chocolate composition of the present invention is not particularly limited, but preferably it is 520~5700mg (520~5700mg / kg) per 1kg of chocolate composition, more preferably 700~5400mg / kg, and even more preferably 900~5200mg / kg.

[0032] The lower limit of the caffeoyl palmitate content in the chocolate composition of the present invention is not particularly limited, but preferably it is 180 mg / kg, more preferably 300 mg / kg, and even more preferably 400 mg / kg. Furthermore, the upper limit of the caffeoyl palmitate content in the chocolate composition of the present invention is not particularly limited, but preferably it is 2100 mg / kg, more preferably 2050 mg / kg, and even more preferably 2020 mg / kg. In one embodiment, the upper limit of the caffeoyl palmitate content in the chocolate composition of the present invention can be 1700 mg / kg, 1400 mg / kg, 1100 mg / kg, or 1000 mg / kg. Typically, the range of caffeoyl palmitate content in the chocolate composition of the present invention is not particularly limited, but preferably it is 180-2100 mg / kg, more preferably 300-2050 mg / kg, and even more preferably 400-2020 mg / kg.

[0033] To ensure that the chocolate composition contains caffeoyl palmitate and caffeoyl palmitate, and to adjust the caffeoyl palmitate content to a specified range, raw materials containing caffeoyl palmitate and caffeoyl palmitate can be used in the chocolate composition, for example, and the type of raw material is not particularly limited. Furthermore, to ensure the chocolate composition contains caffeoyl palmitate and caffeoyl palmitate, isolated or synthesized caffeoyl palmitate or caffeoyl palmitate can be used, or they can be used in combination. In addition, in this invention, the caffeoyl palmitate and caffeoyl palmitate content in roasted coffee beans can be measured in advance, and then the roasted coffee beans can be blended in a manner that ensures the caffeoyl palmitate and caffeoyl palmitate content in the chocolate composition reaches a specified level, thereby adjusting the caffeoyl palmitate and caffeoyl palmitate content in the chocolate composition. At this time, multiple varieties of roasted coffee beans or their finely ground products can also be used in combination.

[0034] The content of coffee bean palmitate and coffee palmitate can be quantified using known methods such as LC-MS / MS. For example, it can be determined by the method described in the examples below.

[0035] 1-5. Roasted coffee bean powder In this specification, "roasted coffee bean micronized material" refers to a substance obtained by micronizing roasted coffee beans. The chocolate composition of this invention can be a substance manufactured by adding roasted coffee bean micronized material to raw materials, or a substance manufactured by micronizing raw materials containing roasted coffee beans. Here, "roasted coffee beans" refers to a substance obtained by subjecting green coffee beans to a heat treatment called roasting. Through roasting, the components contained in green coffee beans undergo chemical changes, thereby exhibiting the flavor (strong aroma or flavor) of coffee.

[0036] In this invention, the type of coffee bean used for roasting the finely ground coffee bean powder is not limited, as long as the content of ethyl acetate and / or phenylethanol, and the content of coffee bean palmitate and coffee palmitate can be set within the specified range. Any variety such as Arabica, Robusta, or Liberica can be used, with Arabica being a preferred example. Furthermore, in this invention, multiple varieties of coffee beans can also be used in combination.

[0037] The content of roasted coffee bean micronized particles in the chocolate composition of the present invention is not particularly limited, but is preferably 4-38% by mass, 6-35% by mass, 7-32% by mass, 7.5-30% by mass, more preferably 11-27% by mass, and even more preferably 11-19% by mass.

[0038] Furthermore, in this invention, the roasting method or conditions for roasting coffee beans used to roast the finely ground coffee beans are not particularly limited. For example, methods such as direct fire, hot air, semi-hot air, charcoal fire, far-infrared, microwave, and superheated steam roasting can be used, employing devices such as horizontal (horizontal) cylinders, vertical (vertical) cylinders, vertical rotating bowls, fluidized bed types, and pressurized types, to roast the coffee beans to the desired roast level (very light, cinnamon, medium, high, city, dark city, French, Italian) according to the type of coffee beans. In addition, the roasting temperature is not particularly limited, preferably 100~300℃, more preferably 150~250℃, and particularly preferably 170~220℃. Furthermore, the roasting time is not particularly limited, preferably 5~30 minutes, more preferably 10~25 minutes, and particularly preferably 15~20 minutes.

[0039] Furthermore, in this invention, the degree of roasting is not particularly limited. Using the L value measured by a colorimeter as an indicator, roasting is preferably performed to a degree of 10-40, more preferably 15-35, and particularly preferably 16-32. For measuring the degree of roasting, the crushed beans are placed in a container, thoroughly compacted, and then measured using a spectrophotometer. A spectrophotometer such as the SE-2000 manufactured by Nippon Denshoku Kogyo Co., Ltd. can be used.

[0040] The chocolate composition of the present invention may also include roasted coffee bean micronized powder manufactured by micronizing the aforementioned roasted coffee beans. Furthermore, the chocolate composition of the present invention may also be manufactured by micronizing raw materials containing roasted coffee beans. The content of ethyl acetate and / or phenylethanol, as well as the content of coffee palmitate and caffeoyl palmitate, can be adjusted by blending the roasted coffee bean micronized powder. The median particle size of the roasted coffee bean micronized powder contained in the chocolate composition of the present invention is not particularly limited, but is preferably 5-50 μm, more preferably 5-40 μm, further preferably 6-30 μm, and particularly preferably 7-20 μm. When the chocolate composition contains roasted coffee bean micronized powder with a median particle size exceeding 50 μm, there may sometimes be a discordant texture in terms of mouthfeel or tongue feel.

[0041] The method for micronizing roasted coffee beans or for micronizing in the manufacture of chocolate compositions is not particularly limited, as long as it results in a median particle size of 5-50 μm in the micronized roasted coffee beans contained in the chocolate composition, and known methods can be used. For example, in the micronizing of roasted coffee beans, dry grinding and freeze grinding methods can be used. Furthermore, in the micronizing process for manufacturing chocolate compositions, dry grinding is primarily used.

[0042] Furthermore, particle size is usually expressed as a distribution of the presence ratio of each particle size among multiple measurements; this is called particle size distribution. As a basis for the presence ratio, there are volumetric and quantity bases, but in this specification, it is expressed as the presence ratio based on the volumetric base, and it can be measured using a measuring device based on laser diffraction scattering. An example of such a measuring device is the MICROTRAC particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.). Additionally, in this specification, the particle size of the finely ground roasted coffee beans is expressed as the median particle size. The median particle size refers to the 50% particle size of the cumulative particle size data; it is the particle size at which the large particle side and the small particle side are equal in quantity when the powder is divided into two types based on a certain particle size.

[0043] 1-6. Other ingredients In addition to the above-mentioned ingredients, the chocolate composition of the present invention may, without impairing the effects of the present invention, appropriately incorporate sweeteners (e.g., glucose, fructose, galactose, sucrose, lactose, maltose, trehalose, oligosaccharides, sugar alcohols, non-sugar natural sweeteners, synthetic sweeteners, etc.), emulsifiers (e.g., lecithin), oils (e.g., cocoa butter substitutes), dairy products (e.g., whole milk powder, skim milk powder, etc.), antioxidants, flavorings, preservatives, quality stabilizers, etc.

[0044] 2. Method for manufacturing chocolate composition In one embodiment, this invention provides a method for manufacturing a coffee-flavored chocolate composition, characterized by comprising the steps of adjusting the content of a) ethyl acetate to 5-1500 ppb, and / or adjusting the content of phenylethyl alcohol to 5-1500 ppb, and b) adjusting the total content of caffeoyl palmitate and caffeoyl palmitate to 700-7800 mg / kg. This yields a coffee-flavored chocolate composition that exhibits a tangible coffee richness and enhanced fruity aroma. In other words, this invention also provides a method for enhancing the richness of coffee and simultaneously improving fruity aroma in a coffee-flavored chocolate composition.

[0045] In the method for manufacturing the chocolate composition, roasted coffee beans or fermented roasted coffee beans or their micronized particles are manufactured. The content of ethyl acetate and / or phenylethanol, as well as the content of caffeoyl palmitate and caffeoyl palmitate in the roasted coffee beans or their micronized particles are determined in advance. Then, the roasted coffee beans or their micronized particles are blended in a manner that ensures each component reaches a specified content to adjust the content of ethyl acetate, phenylethanol, caffeoyl palmitate, and caffeoyl palmitate in the chocolate composition. Alternatively, multiple micronized particles made from various varieties of roasted coffee beans can be blended to adjust the content of ethyl acetate, phenylethanol, caffeoyl palmitate, and caffeoyl palmitate in the chocolate composition. Furthermore, in addition to blending roasted coffee beans or their micronized particles, ethyl acetate and / or phenylethanol isolated from plants, synthetically produced ethyl acetate and / or phenylethanol, or a combination thereof can be blended to adjust the amount of ethyl acetate and / or phenylethanol in the chocolate composition to a specified content. Regarding the content of coffee palmitate or caffeoyl palmitate, in addition to blending roasted coffee beans or their finely ground form, isolated coffee palmitate or caffeoyl palmitate, synthetic coffee palmitate or caffeoyl palmitate, or combinations thereof may be blended to adjust the content. Furthermore, in the method for manufacturing the chocolate composition, the content range of ethyl acetate and / or phenylethyl alcohol is as described in "1. Coffee-flavored Chocolate Composition". Moreover, the content of coffee palmitate, caffeoyl palmitate, their total amount or ratio, is as described in "1. Coffee-flavored Chocolate Composition".

[0046] In the method for manufacturing the chocolate composition, the content of ethyl acetate, phenylethanol, caffeoyl palmitate, and caffeoyl palmitate can be adjusted by incorporating roasted coffee bean micronized particles with a median particle size of 5-50 μm or fermented roasted coffee bean micronized particles with a median particle size of 5-50 μm. Furthermore, the method for manufacturing the chocolate composition may further include a step of roasting coffee beans or a step of micronizing roasted coffee beans. The type of roasted coffee beans or roasting method, micronizing method, and particle size of the micronized particles are as described in "1. Coffee-flavored Chocolate Composition".

[0047] The types of chocolate compositions produced by the method are as described in "1. Coffee-flavored chocolate compositions" and are not particularly limited. Preferably, the cocoa butter content is less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Furthermore, in one embodiment, the chocolate composition produced by the method is preferably white chocolate that uses cocoa butter instead of cocoa liquor or cocoa powder. Example

[0048] The present invention is illustrated in more detail by specific experimental examples, but the present invention is not limited to the following experimental examples.

[0049] Experiment 1: Manufacturing a basic blend of coffee beans Using green coffee beans (Brazilian, Arabica) as raw material, three different roasting levels of coffee beans were produced using a coffee roaster (TMR660, Petroncini). The roasting conditions and roasting level (L value) for each type of coffee bean are shown below. (1) Lightly roasted coffee beans: L value = 28; roasting end temperature 190℃; roasting time 5 minutes (2) Medium roast coffee beans: L value = 23; roasting end temperature 210℃; roasting time 6 minutes and 30 seconds (3) Dark roast coffee beans: L value = 20; roasting end temperature 235℃; roasting time 9 minutes The various roasted coffee beans produced are blended in the following proportions as a base blend.

[0050] [Table 1]

[0051] Basic blended coffee beans were ground to a median particle size of less than 10 μm using the cryogenic grinding method described in Japanese Patent Application Publication No. 2015-73462, employing a cryogenic grinding system 100 (Liquidgas Linrex Mill). Specifically, the cryogenic grinding process involved directly freezing washed, roasted coffee beans with liquid nitrogen and then micro-grinding the frozen beans in an atmosphere maintained at -110°C to -180°C until the cell walls of the coffee beans ruptured, thereby producing basic blended coffee beans with a median particle size of less than 10 μm.

[0052] In addition, green coffee beans (Arabic) containing phenylethyl alcohol were roasted using a coffee roaster (TMR660, Petroncini) in the same manner as described above (L value = 23; roasting end temperature 210°C; roasting time 6 minutes 30 seconds). Then, roasted coffee bean microparticles with a median particle size of less than 10 μm were produced using the same method as the basic blended coffee beans described above.

[0053] Experiment 2: Preparation of Chocolate Composition Using the raw materials listed below, and according to the compositions in Tables 2 and 3, various chocolate compositions were prepared as samples (Samples 1-12: sample chocolates containing ethyl acetate; Samples 13-25: sample chocolates containing phenylethyl alcohol). Regarding ethyl acetate or phenylethyl alcohol, substances were prepared to be dissolved in water at high concentrations, and the water content in the prepared sample chocolates was adjusted to 0.1%, and the content of ethyl acetate or phenylethyl alcohol was adjusted to the final concentrations described in Tables 2 and 3. Furthermore, since the content of ethyl acetate and phenylethyl alcohol was in trace amounts of 2-2000 ppb, the weight ratio of these two components relative to the total weight of the sample chocolates was negligible. • Basic blend of coffee beans: Refer to Experiment 1 • Ethyl acetate: Fujifilm Wako Pure Chemical Industries, Ltd. (purity ≥ 99.5%) • Phenylacetyl alcohol: Nacalai Tesque Co., Ltd. (purity ≥ 98%) • Cocoa butter: Produced by Cargill Company Sugar: Produced by Itochu Sugar Co., Ltd. • Lactose: Manufactured by Lacto Japan Co., Ltd. Lecithin: Manufactured by ADM

[0054] Furthermore, Sample 19 was prepared by blending roasted coffee bean powder from the aforementioned green coffee beans containing phenylethanol, without the addition of phenylethanol. The phenylethanol content in Sample 19 was analyzed using the aforementioned sample preparation method and GC-MS analytical conditions.

[0055] [Table 2]

[0056] [Table 3]

[0057] The chocolate mixture obtained by mixing the ingredients according to the above composition is placed in a constant temperature bath set at 50°C and stirred for 30 minutes using a mixer. Then, it is temperature-adjusted at 32°C for 10 minutes, and then filled into a container with a length of 40 mm, a width of 30 mm, and a thickness of 10 mm. It is then shaped and left to stand in the dark for 16 hours to obtain the chocolate composition.

[0058] To determine the content of caffeoyl palmitate and caffeoyl palmitate in the chocolate samples, the substance obtained by adding 800 μL of Milli-Q water to 0.2 g of each sample was used as the sample. Caffeoyl palmitate and caffeoyl palmitate were extracted using the Folch method. The Folch method was performed as described above. The obtained LC-MS / MS samples were then used to determine the content of caffeoyl palmitate and caffeoyl palmitate in each sample using the method described later.

[0059] <Analytical conditions for coffee bean palmitate and coffee palmitate (LC-MS / MS)> [Model Used] MS: 4000Q TRAP (manufactured by AB SCIEX) ·LC: UFLC XR (Made by Shimadzu Corporation) [LC conditions] • Mobile phase: (A) 0.1% formic acid aqueous solution, (B) ethanol • Flow rate: 0.35 ml / min Gradient condition: 4 min (B: 87%) - 4.05 min (100%) • Column: Phenomenex Kinetexv C18 1.3μm 2.1×50mm • Column temperature: 45℃ • Amount introduced: 2μl [MS conditions] ·Full MS, Runtime 1-5min.Positive [Quantitative Method] Standard addition method • Coffee palmitate: 535.410 → 279.170 (Q1 → Q3) • Caffeoyl palmitate: 567.440 → 281.190 (Q1 → Q3) DP: 95V ·EP: 10V ·CE: 21V ·CXP: 12V In addition, coffee bean palmitate standard (manufactured by Santa Cruz Biotechnology, Inc.) and coffee palmitate standard (manufactured by Santa Cruz Biotechnology, Inc.) were used under the above conditions.

[0060] The contents of ethyl acetate, phenylethyl alcohol, caffeoyl palmitate, caffeoyl palmitate, and the total contents of caffeoyl palmitate and caffeoyl palmitate in each sample of chocolate are shown in Tables 4 and 5.

[0061] [Table 4]

[0062] [Table 5]

[0063] Next, a sensory evaluation was conducted on each sample of chocolate by six professional judges. During the sensory evaluation, the professional judges consumed 14g of each sample of chocolate and evaluated bitterness, richness, fruitiness, and overall deliciousness on a five-point scale.

[0064] <Evaluation Criteria: Bitterness> 5 points: The bitterness is a bit too strong. 4 points: Strongly perceived pleasant bitterness 3 points: Slightly stronger, with a pleasant bitterness. 2 points: A suitable bitterness was detected. 1 point: I don't really taste bitter. Regarding "bitterness", samples scoring 1.7 to 4.5 are considered ideal.

[0065] <Evaluation Criterion: Richness> 5 points: I felt it strongly 4 points: I felt 3 points: I can feel it slightly. 2 points: Not really felt 1 point: Can't feel it Regarding "richness", samples scoring 2.8 or higher are considered ideal.

[0066] <Evaluation Criteria: Fruity Aroma> 5 points: I felt it strongly 4 points: I felt 3 points: I can feel it slightly. 2 points: Not really felt 1 point: Can't feel it Regarding "fruity aroma", samples scoring 1.7 to 4.3 are considered ideal.

[0067] <Evaluation Criteria: Overall Evaluation (Comprehensive Deliciousness)> 5 points: Excellent 4 points: Good 3 points: Slightly better 2 points: Slightly poor 1 point: poor Regarding the "overall evaluation (overall deliciousness)," samples with a score of 4 or higher are rated as ideal samples.

[0068] The evaluation results are shown in Tables 6-13. As shown in Tables 6-13, it is clear that by adjusting the content of ethyl acetate or phenylethanol, as well as the content of coffee palmitate and coffee palmitate, to the range of the present invention, a delicious chocolate composition with a good balance of fruity aroma on the basis of bitterness or richness can be obtained.

[0069] <Sensory evaluation results of chocolate samples containing ethyl acetate>

[0070] [Table 6]

[0071] [Table 7]

[0072] [Table 8]

[0073] [Table 9]

[0074] <Sensory evaluation results of chocolate samples containing phenylethanol>

[0075] [Table 10]

[0076] [Table 11]

[0077] [Table 12]

[0078] [Table 13] Industrial applicability

[0079] This invention relates to a novel method for providing a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruitiness, and richness, and therefore has high industrial applicability.

Claims

1. A coffee-flavored chocolate composition, characterized in that, Contains 5-1500 ppb of ethyl acetate and / or 5-1500 ppb of phenylethanol. The total content of coffee bean palmitate and coffee palmitate is 700~7800mg / kg.

2. The chocolate composition according to claim 1, characterized in that, It contains finely ground roasted coffee beans with a median particle size of 5~50μm.

3. The chocolate composition according to claim 1 or 2, characterized in that, It contains ethyl acetate at a concentration of 10-1300 ppb.

4. The chocolate composition according to any one of claims 1 to 3, characterized in that, It contains 10~1300 ppb of phenylethanol.

5. The chocolate composition according to any one of claims 1 to 4, characterized in that, The total content of coffee bean palmitate and coffee palmitate is 1000~7500 mg / kg.

6. The chocolate composition according to any one of claims 1 to 5, characterized in that, The content of coffee bean palmitate is 520~5700mg / kg.

7. The chocolate composition according to any one of claims 1 to 5, characterized in that, The content of caffeoyl palmitate is 180~2100mg / kg.

8. The chocolate composition according to claim 2, characterized in that, The content of roasted coffee bean powder in chocolate is 4-38% by mass.

9. The chocolate composition according to any one of claims 1 to 8, characterized in that, The coffee beans mentioned include Arabica coffee beans.

10. The chocolate composition according to any one of claims 1 to 9, characterized in that, The coffee beans are roasted to a degree of L16~L32.

11. The chocolate composition according to any one of claims 1 to 10, characterized in that, The cocoa liquor content is less than 50% by mass.

12. The chocolate composition according to any one of claims 1 to 11, characterized in that, It is white chocolate.

13. A method for manufacturing a coffee-flavored chocolate composition, characterized in that, This includes processes for adjusting the content of ethyl acetate to 5-1500 ppb, and / or processes for adjusting the content of phenylethanol to 5-1500 ppb; and, The process of adjusting the total content of coffee bean palmitate and coffee palmitate to 700~7800mg / kg.

Images