Flavor improver, food product using the same, and producing method of food product

Abstract

To provide a flavor improver which makes the most of individuality of a food material made from cacao raw materials used for each food product, maximizes the flavor and can produce the food product matching a concept of each baked confectionery or beverage by using enzymes in a production process of the various food products, and to provide the food product using the flavor improver and a producing method of the food product.SOLUTION: A flavor improver is used in a production stage of a food product produced by using a food material made from cacao raw materials. The flavor improver contains one or more enzymes selected from a group consisting of pectinase, hemicellulase, and cellulase. Pectinase preferably has pectin polygalacturonase activity.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flavor improving agent for improving the flavor of foods containing chocolate, cocoa powder, etc., as well as to a food product using the same and a method for producing the same. [Background technology]

[0002] Many manufacturers and individual confectionery shops in the food industry produce chocolate-flavored baked goods and beverages to meet consumer tastes. In these foods, it is important to emphasize the chocolate flavor. For example, baked goods and beverages may contain a large amount of chocolate itself, or may contain additional chocolate-flavoring materials or flavorings instead of chocolate itself.

[0003] However, baked goods that contain a lot of chocolate itself have a strong flavor, but the dough properties are unstable and it is difficult to maintain the shape of the food. Also, chocolate itself is an expensive ingredient, so adding a large amount of it makes it less economical, and even if a good quality product is obtained, the raw material cost is extremely high.

[0004] There are also many flavoring materials and flavorings that bring out the chocolate flavor. In particular, flavorings can impart a strong flavor, but there is a problem that the flavor of the food becomes artificial. Furthermore, flavorings have a strong image of being additives, and are difficult to accept among modern consumers who are highly conscious of natural foods and natural foods.

[0005] On the other hand, it has been proposed to produce a cacao enzyme-treated product by treating cacao raw materials with enzymes instead of artificial materials, and to use this to produce food. For example, the following Patent Document 1 proposes a method of treating cacao nibs, a cacao raw material, with pectinase having pectin liquefying activity to obtain an enzyme-treated product with a strong cacao flavor, and using this as a raw material to produce chocolate.

[0006] In addition, Patent Document 2 listed below proposes a method of producing chocolate by treating cacao nibs, which are a cacao raw material, with polyphenol oxidase to obtain an enzyme-treated product with a high polyphenol content and reduced astringent taste, and using this as a raw material.

[0007] In addition, the following Patent Document 3 proposes a method of producing chocolate by treating cacao mass made from cacao nibs with a protease to obtain an enzyme-treated product with a strong umami flavor, and using this as a raw material.

[0008] In addition, Patent Document 4 below proposes a method of producing chocolate by fermenting a treated liquid obtained by treating cacao mass made from cacao nibs with amylase or protease using lactic acid bacteria and yeast to obtain an enzyme-treated product with a fermented flavor, and using this as a raw material. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] JP 2018-139511 A [Patent Document 2] Japanese Patent Application Publication No. 04-126037 [Patent Document 3] JP 2007-043931 A [Patent Document 4] JP 2010-051250 A Summary of the Invention [Problem to be solved by the invention]

[0010] Meanwhile, the methods of Patent Documents 1 to 4 above propose methods for producing distinctive chocolates produced from each enzyme-treated product. These distinctive enzyme-treated products are then used to produce foods such as baked goods and beverages. However, each manufacturer and confectionery shop produces distinctive foods using food ingredients made from specially selected cacao raw materials for each product. Therefore, there is a problem that the use of the distinctive enzyme-treated products of Patent Documents 1 to 4 above results in uniform foods, which makes it difficult to utilize the individuality of each manufacturer and confectionery shop.

[0011] Therefore, the present invention addresses the above-mentioned problems and aims to provide a flavor improver that uses an enzyme in the production stage of various foods to make the most of the individual characteristics of the food ingredients made from the cacao raw materials used in each food, maximizes their flavor, and allows the production of foods that match the concept of each baked confectionery, beverage, etc., as well as a food product using the same and a method for producing the food product. [Means for solving the problem]

[0012] In order to solve the above problems, the inventors conducted intensive research and discovered that the above object can be achieved by allowing one or more types of enzymes selected from pectinase, hemicellulase, and cellulase to act on food materials made from cocoa raw materials during the food manufacturing process, thereby completing the present invention.

[0013] That is, the flavor improving agent according to the present invention comprises, according to claim 1: A flavor improver for use in the production stage of a food product produced using a food material made from a cacao raw material, comprising: It is characterized by containing one or more enzymes selected from the group consisting of pectinase, hemicellulase, and cellulase.

[0014] According to claim 2, the present invention provides a flavor improver according to claim 1, The pectinase is characterized by having pectin polygalacturonase activity.

[0015] According to claim 3, the present invention provides a flavor improver according to claim 1 or 2, The food material made from the cacao raw material is characterized in that it is cacao mass, cocoa powder, or chocolate made by blending these.

[0016] According to claim 4, the food product of the present invention comprises: The flavor improving agent according to claim 3 is used to produce the flavor improving agent.

[0017] According to claim 5, the food product of the present invention comprises: The flavor improving agent according to claim 1 or 2 is used to produce the flavor improving agent.

[0018] According to claim 6, the method for producing a food product according to the present invention comprises the steps of: A method for producing a food product using a food ingredient made from a cacao raw material, comprising: The method includes a mixing step of mixing various ingredients of the food, an application step of applying a flavor improving agent to the work-in-progress after the mixing step, and an activation step of activating the flavor improving agent in the work-in-progress after the application step, The flavor improving agent is characterized by containing one or more types of enzymes selected from the group consisting of pectinase, hemicellulase, and cellulase.

[0019] According to claim 9, the present invention provides a method for producing the food product according to claim 7, The pectinase is characterized by having pectin polygalacturonase activity.

[0020] According to claim 8, the present invention provides a method for producing the food according to claim 6 or 7, The activation step includes a heating step of subjecting the work-in-progress after the imparting step to a heat treatment, In the heating step, the work-in-progress is subjected to a heat treatment at a temperature in the range of 5°C to 75°C. Effect of the Invention

[0021] According to the above configuration, the flavor improving agent of the present invention is used in the production stage of a food product produced using a food material made from a cacao raw material. The flavor improving agent contains one or more enzymes selected from pectinase, hemicellulase, and cellulase. It is preferable that the pectinase has pectin polygalacturonase activity. According to the above configuration, it is preferable that the food material made from a cacao raw material is cacao mass, cocoa powder, or chocolate made by blending these.

[0022] As a result, by using the enzyme in the manufacturing stage of various foods, it is possible to provide a flavor improver that makes the most of the individual characteristics of the food ingredients made from the cacao raw material used in each food, brings out their flavor to the fullest, and can produce foods that match the concept of each baked confectionery, beverage, etc.

[0023] According to the above-mentioned configuration, the food of the present invention includes a food material made from cacao raw materials and is produced using the above-mentioned flavor improving agent. According to the above-mentioned configuration, the food production method of the present invention is a food production method using a food material made from cacao raw materials. This production method has a mixing step, an applying step, and an activating step.

[0024] In the mixing step, various food ingredients are mixed. In the applying step, a flavor improving agent is applied to the work-in-progress after the mixing step. In the activating step, the flavor improving agent is activated in the work-in-progress after the applying step. According to the above configuration, the activating step includes a heating step in which the work-in-progress after the applying step is heat-treated. In this heating step, the work-in-progress is heat-treated in a temperature range of 5°C to 75°C.

[0025] As a result, it is possible to provide foods and methods for producing such foods that use flavor improvers that utilize the individual characteristics of the food ingredients made from the cacao raw materials used in each food product by using enzymes in the manufacturing stage of various foods, maximize their flavor, and produce foods that match the concept of individual baked goods, beverages, etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0026] The present invention will be described in detail below. In the present invention, the cacao raw material mainly refers to cacao beans and cacao nibs. Cacao nibs are made by fermenting and drying cacao beans, roasting them, and roughly crushing them, removing the outer skin (cacao shell) and germ, and leaving only the endosperm (nib).

[0027] Meanwhile, in the present invention, food materials made from cacao raw materials refer to food materials made from cacao beans and cacao nibs, such as cacao liquor, cacao mass, cocoa cake, cocoa butter, cocoa powder, and chocolate made by blending these. Cacao liquor is made by grinding cacao nibs into a paste. Cocoa mass is made by cooling and solidifying the paste-like cacao liquor. Cocoa cake is a mass obtained by removing an appropriate amount of cocoa butter (oil) from cacao liquor. Cocoa powder is made by finely grinding cocoa cake.

[0028] The present invention is characterized in that the flavor improving agent of the present invention is used in the production stage of foods produced using food materials made from cacao raw materials. In this respect, the process of allowing the enzyme to act is different from that of the inventions of the above Patent Documents 1 to 4, and as a result, the individual characteristics of each food can be utilized.

[0029] The food produced using the flavor improving agent according to the present invention is not particularly limited. Examples of the food include baked goods such as cakes, donuts, cookies, biscuits, crackers, rusks, wafers, marshmallows, madeleines, gaufres, canelés, florentines, dacquoise, bouchées, and brownies, breads, custards, and puddings. In addition, various beverages produced using food ingredients made from cacao raw materials can also be included as the food of the present invention.

[0030] The enzyme contained in the flavor improving agent of the present invention may be one or more of pectinase, hemicellulase, and cellulase. In addition, the substrates on which these three types of enzymes act are different. Therefore, in foods produced using the flavor improving agent, the flavor state expressed varies subtly depending on the type and combination of enzymes contained in the flavor improving agent. However, in any case, it is possible to provide baked goods and beverages with a good chocolate flavor with improved flavor. The subtle changes in flavor caused by each enzyme will be explained in the examples below.

[0031] Here, each enzyme will be explained. Pectinase is a general term for enzymes that have the catalytic ability to decompose pectin, and includes pectin polygalacturonase, pectin lyase, pectin esterase, pectin methyl esterase, pectin transeliminase, etc. In the present invention, it is preferable to use an enzyme with particularly strong pectin polygalacturonase activity among these pectinases.

[0032] Pectinase having pectin polygalacturonase activity can mainly hydrolyze the glucosidic bond of pectic acid. The pectinase having pectin polygalacturonase activity used in the present invention may be in the form of a crude enzyme or a pectinase complex enzyme. It may also be an enzyme fractionated as pectin polygalacturonase.

[0033] When pectinase is used, a composite enzyme having other activities such as pectin lyase, pectin esterase, pectin methyl esterase, pectin transeliminase, etc. may also be used. The pectinase used in the present invention is preferably one having pectin polygalacturonase activity, but the source thereof is not particularly limited.

[0034] Moreover, hemicellulase is an enzyme that acts on and hydrolyzes polysaccharides such as xylan, arabinoxylan, xyloglucan, and glucomannan contained in plant cells. The source of the hemicellulase used in the present invention is not particularly limited. Moreover, cellulase is an enzyme that hydrolyzes the glucosidic bonds of cellulose contained in plant cells. The source of the cellulase used in the present invention is not particularly limited.

[0035] In the present invention, it is considered that the enzyme activity is expressed in the manufacturing stage (cooking stage) of food using food materials made from cacao raw materials, in which a flavor improver containing a specific enzyme is added and the ingredients are mixed during cooking to activate the enzyme (activation step). In the present invention, the activation step refers to a state in which the enzyme function is expressed by a specific pH or temperature. Therefore, it is not necessarily required to be near the optimum pH or temperature of the enzyme. For example, it may be in the temperature range of 0°C to 15°C, or a higher temperature range, or conversely, it may be in the temperature range of 0°C or lower.

[0036] The activation step may also include a heating step in which the raw material or the work-in-progress after the enzyme is added is subjected to a heat treatment. The heating step in the activation step includes temperatures close to the optimum temperature of the enzyme, which is considered to enhance the enzyme activity. Therefore, the heat treatment is preferably performed at a temperature range of 5°C to 75°C, more preferably 20°C to 60°C. Heat treatment at a temperature above about 75°C can also have the effect of inactivating the enzyme that has completed its role.

[0037] In addition, the flavor improver may be used in combination with other additives in addition to pectinase, hemicellulase, and cellulase. For example, α-glucans such as dextrin, maltotriose, and maltose, which are thought not to inhibit enzyme activity, may be used in combination. In addition, enzymes other than pectinase, hemicellulase, and cellulase, such as α-amylase that breaks down starch, protease that breaks down proteins, and lipase that breaks down lipids, may be used in combination.

[0038] By using the flavor improving agent according to the present invention in the production of foods using food ingredients made from cacao raw materials, it is possible to make the most of the individual characteristics of the food ingredients made from the cacao raw materials used in each food, and to bring out their flavor to the maximum. In addition, it is possible to produce foods that match the concept of each baked confectionery, beverage, etc. The effects of the flavor improving agent will be described in detail in each example described later.

[0039] Next, the food product using the flavor improving agent according to the present invention and the method for producing the same will be specifically described with reference to each example. Note that the present invention is not limited to the examples described below, and is not limited to the specific food products listed here.

[0040] First, the enzymes used in each of the following Examples will be described. The flavor improver according to the present invention contains one or more of the enzymes pectinase, hemicellulase, and cellulase. The enzymes used in each Example are shown in Table 1. Table 1 shows the enzyme preparations (product name) and manufacturers used, the origin and characteristic activity of each enzyme preparation, and the potency of each enzyme. The potency is measured according to the method used by each enzyme manufacturer. The enzymes used in the following Examples are also shown in Comparative Examples. The enzymes used in Comparative Examples are those used in cacao nibs, which are a cacao raw material, and in cacao mass made from cacao nibs.

[0041] [Table 1] EXAMPLES

[0042] This Example 1 is directed to a cupcake using cocoa powder as a food material made from cacao. In this Example 1, only one of pectinase, hemicellulase, and cellulase shown in Table 1 above was used as the enzyme contained in the flavor improver, and these were designated Examples 1-1 to 1-7. Meanwhile, a conventional food (without a flavor improver) was designated Comparative Example 1-1. Also, only one of the enzymes in the Comparative Examples shown in Table 1 above was used, and these were designated Comparative Examples 1-2 to 1-5. The amount of each enzyme used in this Example 1 was standardized to 0.05% by weight based on the total weight (weight of batter) of the food materials mixed into the cupcake.

[0043] 1. Addition of flavor improver First, 100g of margarine was dissolved and mixed with 100g of caster sugar. 90g of whole eggs was added, and then 90g of well-sifted soft flour, 10g of cocoa powder, and 1g of baking powder were mixed until smooth. After that, each flavor improver was mixed with 30g of dough according to Table 1 below, and the mixture was poured into a cup.

[0044] 2. Enzyme activation process (including heating process) Next, the cakes were baked for 20 minutes in an oven set at 170°C to produce 12 cup cake samples of Examples 1-1 to 1-7 and Comparative Examples 1-1 to 1-5. In this Example 1, the temperature of the dough rose from 25°C to 110°C during baking. Since the temperature rose to 70°C between 0 and 5 minutes of baking, it is believed that the optimum temperature for enzyme activity was reached during this period, and the enzymes worked in the dough. In addition, since the temperature rose to 100°C or higher between 5 and 10 minutes, it is believed that the enzymes were gradually inactivated during this period.

[0045] 3. Evaluation In this Example 1, the baked cupcakes were sampled and evaluated based on both taste and aroma. Specifically, three experienced evaluators rated the cupcakes on a scale of 1 to 5 in increments of 1, and the average of the evaluators' ratings was calculated. A rating of 1 point means that the product is equivalent to Comparative Example 1-1, which is a conventional product. A rating of 3 points means that the product is better than Comparative Example 1-1. A rating of 5 points means that the product is much better than Comparative Example 1-1. Each evaluator recorded the change in aroma (the type and strength of the changed aroma) and the direction of taste (the type and strength of the changed taste) for each Example.

[0046] Next, for each Example and Comparative Example, the average evaluation score for taste and the average evaluation score for aroma were added to obtain a total evaluation score. Furthermore, the total evaluation score was classified according to the following criteria to perform a comprehensive evaluation. The evaluation criteria were: 2 points ≦ (rating: ×) < 4 points (no different from Comparative Example 1-1 without enzyme addition) 4 points or less (Rating: △) < 6 points... (Almost no effect of enzyme addition felt) 6 points or less (rating: ◯) < 8 points... (effect of enzyme addition is apparent) 8 points or less (Rating: ◎) or less than 10 points (The effect of adding enzymes is very evident) The evaluation scores for taste and aroma, total evaluation score, and overall evaluation are shown in Table 2.

[0047] [Table 2]

[0048] As can be seen from Table 2, in all of Examples 1-1 to 1-7 in which a flavor improving agent was added, the evaluation scores for taste and aroma and the overall evaluation score were significantly improved compared to the conventional product of Comparative Example 1-1. As a result, the overall evaluation was rated as ○ or higher for all of the Examples. Among them, the overall evaluation of Examples 1-2 to 1-4 was rated as ◎, which was very good. On the other hand, in Comparative Examples 1-2 to 1-5 in which other enzymes were used, the evaluation scores were improved compared to the conventional product of Comparative Example 1-1, but all of them were rated as △ in the overall evaluation, which was insufficient. This confirmed that a good effect on flavor improvement can be obtained by using a flavor improving agent containing a specific enzyme in the manufacturing stage of cupcakes.

[0049] When tasting the cupcakes, each evaluator recorded the following: First, in the cupcakes made using pectinase or hemicellulase, a strong cocoa flavor reminiscent of dark chocolate was observed at the top. This added depth to the flavor and aroma, resulting in a clean, sharp taste. On the other hand, in the cupcakes made using cellulase, a cocoa butter flavor reminiscent of milk chocolate was imparted, and a heavy, solid flavor was observed from the middle to the end. Here, top, middle, and end are industry terms that refer to the changes that occur over time after a food is put in the mouth. EXAMPLES

[0050] Example 2 is directed to cupcakes using cocoa powder as a food ingredient made from the same cacao raw material as Example 1. In Example 2, two types of enzymes were used in combination as the enzymes contained in the flavor improving agent. Note that the amount of each enzyme used in Example 2 was standardized to 0.05% by weight in total of the two types of enzymes relative to the total weight (batter weight) of the food ingredients mixed into the cupcakes.

[0051] First, pectinase 1 with an overall rating of ◯ in Example 1 above was mixed with hemicellulase 1 with an overall rating of ◎ to obtain Example 2-1. Furthermore, pectinase 1 with an overall rating of ◯ was mixed with hemicellulase 2 with an overall rating of ◎ to obtain Example 2-2. Furthermore, pectinase 1 with an overall rating of ◯ was mixed with cellulase 1 with an overall rating of ◯ to obtain Example 2-3. Furthermore, pectinase 2 with an overall rating of ◎ was mixed with cellulase 1 with an overall rating of ◯ to obtain Example 2-4.

[0052] Steps 1. Adding flavor improver and 2. Activating enzyme were performed in the same manner as in Example 1. Step 3. Evaluation was also performed by three experienced evaluators in the same manner as in Example 1. The evaluation scores for taste and aroma, total evaluation score, and overall evaluation results in this Example 2 are shown in Table 3.

[0053] [Table 3]

[0054] As can be seen from Table 3, the evaluation scores for taste and aroma and the overall evaluation score were very high in all of Examples 2-1 to 2-4, in which a flavor improving agent containing two types of enzymes was added. As a result, the overall evaluation was rated as excellent, with all Examples receiving an ⊚, and the total score also exceeded the result of Example 1. This confirmed that the use of a flavor improving agent containing multiple specific enzymes in the production stage of cupcakes can provide a very good effect on flavor improvement.

[0055] Here, when tasting the cupcakes, each evaluator recorded the following: The dark chocolate-like cacao flavor from pectinase or hemicellulase felt in Example 1 above was combined with the milk chocolate-like cacao butter flavor from cellulase. This gave the cake an overall chocolate flavor from the top to the end, and the flavor was stronger than when each enzyme was added alone. EXAMPLES

[0056] Example 3 is directed to a cupcake that uses both cacao mass and cocoa powder as food ingredients made from cacao raw materials. In Example 3, two types of enzymes, pectinase 2 and hemicellulase 1 shown in Table 1, were used as the enzymes contained in the flavor improver. The amounts of the two types of enzymes used in Example 3 were 0.03% for pectinase 2 and 0.02% for hemicellulase 1, totaling 0.05% by weight, based on the total weight (batter weight) of the food ingredients mixed into the cupcake. Meanwhile, a conventional food (without a flavor improver) was used as Comparative Example 3.

[0057] 1. Addition of flavor improver First, 80g of margarine was dissolved and mixed with 80g of white sugar. 90g of whole eggs were mixed into the mixture, and 80g of dissolved cacao mass was added and mixed. 90g of well-sifted soft flour, 10g of cocoa powder, and 1g of baking powder were mixed until smooth. After that, 0.03% of pectinase 2 and 0.02% of hemicellulase 1 were mixed into 30g of dough, and the mixture was poured into a cup.

[0058] 2. Enzyme activation process (including heating process) Next, the two cupcake samples of Example 3 and Comparative Example 3 were baked for 20 minutes in an oven set at 170°C to produce cupcakes. In this Example 3, the temperature of the dough rose from 25°C to 110°C during baking. Since the temperature rose to 70°C between 0 and 5 minutes of baking, it is believed that the optimum temperature for enzyme activity was reached during this period, and the enzyme worked in the dough. In addition, since the temperature rose to 100°C or higher between 5 and 10 minutes, it is believed that the enzyme was gradually inactivated during this period.

[0059] 3. Evaluation In this Example 3, one expert evaluator evaluated the taste and aroma of Example 3 using Comparative Example 3 as a standard, with the following four-level rating: ◎: noticeable effect, ○: noticeable effect, △: almost no change, ×: no change. The results of the taste and aroma evaluation in this Example 3 are shown in Table 4.

[0060] [Table 4]

[0061] As can be seen from Table 4, in Example 3 in which a flavor improving agent containing two kinds of enzymes was added, the taste and aroma were evaluated as extremely high, ⊚. This confirmed that the use of a flavor improving agent containing multiple specific enzymes in the production stage of cupcakes can provide a very good effect in improving flavor.

[0062] According to the records of the evaluators when tasting the cupcakes, the cupcakes of Example 3 had a natural chocolate aroma that was different from any flavoring emanating from the top, and the overall taste and aroma reminiscent of dark chocolate was improved, adding depth to the flavor. EXAMPLES

[0063] Example 4 is directed to a donut using cocoa powder as a food material made from cacao. In Example 4, two types of enzymes, pectinase 2 and hemicellulase 1 shown in Table 1, were used as the enzymes contained in the flavor improver. The amounts of the two types of enzymes used in Example 4 were 0.03% for pectinase 2 and 0.02% for hemicellulase 1, totaling 0.05% by weight, based on the total weight (dough weight) of the food materials blended in the donut. On the other hand, a conventional food (without a flavor improver) was used as Comparative Example 4.

[0064] 1. Addition of flavor improver First, 95g of wheat flour, 5g of cocoa powder, 35g of sugar, and 4g of baking powder were sifted together. 30g of whole eggs, 15g of liquid sugar, and 5g of water were added and mixed to form a dough. Then, 10g of the dough was mixed with 0.03% of pectinase 2 and 0.02% of hemicellulase 1, and formed into a doughnut shape.

[0065] 2. Enzyme activation process (including heating process) Next, the doughnuts were fried in 180°C frying oil for 1 minute and 30 seconds to produce the doughnuts of Example 4. In this Example 4, the dough temperature rises from 25°C to 180°C. During this time, the temperature is thought to be optimal for the enzyme, and the enzyme is believed to function. Furthermore, it is thought that the enzyme is deactivated when the temperature exceeds the optimal temperature.

[0066] 3. Evaluation In this Example 4, one expert evaluator evaluated the taste and aroma of Example 4 using Comparative Example 4 as a standard, with the following four-level rating: ◎: noticeable effect, ○: noticeable effect, △: almost no change, ×: no change. The results of the taste and aroma evaluation in this Example 4 are shown in Table 5.

[0067] [Table 5]

[0068] As can be seen from Table 5, in Example 4, in which a flavor improving agent containing two kinds of enzymes was added, the taste and aroma were evaluated as ⊚, which is very high. This confirmed that the use of a flavor improving agent containing multiple specific enzymes in the donut production stage can provide a very good effect in improving flavor.

[0069] According to the records of the evaluators who tasted the donuts, the chocolate flavor was masked by the flavor of fats and oils in the donut of Comparative Example 4. In contrast, in the donut of Example 4, the lost chocolate flavor was reinforced, and the dark chocolate-like taste and aroma were improved, adding depth to the flavor. EXAMPLES

[0070] Example 5 is directed to a beverage using cocoa powder as a food material made from cacao. In Example 5, two types of enzymes, pectinase 2 and hemicellulase 1 shown in Table 1, were used as the enzymes contained in the flavor improver. The amounts of the two types of enzymes used in Example 5 were 0.03% for pectinase 2 and 0.02% for hemicellulase 1, totaling 0.05% by weight, based on the total weight (mixed liquid volume) of the food materials blended in the beverage. Meanwhile, a conventional beverage (without a flavor improver) was used as Comparative Example 5.

[0071] 1. Addition of flavor improver First, 30g of milk and 59.9g of water were weighed into a beaker. 8g of white sugar, 0.1g of salt, and 2g of cocoa powder were sifted into the beaker. Then, 100g of the mixture was mixed with 0.03% pectinase 2 and 0.02% hemicellulase 1, and placed in an aluminum bag.

[0072] 2. Enzyme activation process (including heating process) Next, the beverage was retort sterilized for 5 minutes in an autoclave set at 105°C, and then cooled with running water to produce the beverage of Example 5. During sterilization, the liquid temperature rises from 25°C to 105°C. During this time, the temperature is thought to be optimal for the enzyme, and the enzyme is believed to function. Furthermore, it is thought that the enzyme is deactivated when the temperature exceeds the optimal temperature.

[0073] 3. Evaluation In this Example 5, one expert evaluator evaluated the taste and aroma of Example 5 using Comparative Example 5 as a standard, with the following four-level evaluation: ◎: noticeable effect, ○: noticeable effect, △: almost no change, ×: no change. The results of the evaluation of taste and aroma in this Example 5 are shown in Table 6.

[0074] [Table 6]

[0075] As can be seen from Table 5, in Example 5, in which a flavor improving agent containing two kinds of enzymes was added, the taste and aroma were evaluated as ⊚, which is very high. This confirmed that the use of a flavor improving agent containing multiple specific enzymes in the beverage production stage can provide a very good effect in improving flavor.

[0076] According to the records of the evaluators when tasting the beverages, the beverage of Example 5 had a deeper cacao flavor, as if the amount of cocoa powder had been increased, and the flavor was improved. EXAMPLES

[0077] Example 6 is directed to cookies using cocoa powder as a food material made from cacao. In Example 6, two types of enzymes, pectinase 2 and hemicellulase 1 shown in Table 1, were used as the enzymes contained in the flavor improver. The amounts of the two types of enzymes used in Example 6 were 0.03% for pectinase 2 and 0.02% for hemicellulase 1, totaling 0.05% by weight, based on the total weight (dough weight) of the food materials blended into the cookies. Meanwhile, a conventional food (without a flavor improver) was used as Comparative Example 6.

[0078] 1. Addition of flavor improver First, 100g of margarine was dissolved and mixed with 100g of white sugar. 40g of whole eggs were then mixed in. 160g of well-sifted soft flour and 10g of cocoa powder were then mixed in until smooth. 0.03% pectinase 2 and 0.02% hemicellulase 1 were then mixed into the 100g dough, and the mixture was cut into 5mm thick pieces.

[0079] 2. Enzyme activation process (including heating process) Next, the cookies were baked for 20 minutes in an oven set at 170°C to produce two sample cookies of Example 6 and Comparative Example 6. In this Example 6, the dough temperature rises from 25°C to 110°C during baking. During this time, it is believed that the temperature is optimal for the enzyme and the enzyme works. It is also believed that the enzyme is deactivated when the temperature exceeds the optimal temperature.

[0080] 3. Evaluation In this Example 6, one expert evaluator evaluated the taste and aroma of Example 6 using Comparative Example 6 as a standard, with the following four-level rating: ◎: noticeable effect, ○: noticeable effect, △: almost no change, ×: no change. The results of the taste and aroma evaluation in this Example 6 are shown in Table 7.

[0081] [Table 7]

[0082] As can be seen from Table 7, in Example 6, in which a flavor improving agent containing two kinds of enzymes was added, the taste and aroma were evaluated as ⊚, which is very high. This confirmed that the use of a flavor improving agent containing multiple specific enzymes in the beverage production stage can provide a very good effect in improving flavor.

[0083] According to the records of the evaluators when tasting the cookies, the cookies of Example 6 had a natural chocolate aroma that was different from the flavoring that came out from the top, and the overall taste and aroma reminiscent of dark chocolate was improved, adding depth to the flavor.

[0084] As described above, according to the present invention, by using an enzyme in the production stage of various foods, it is possible to provide a flavor improver that makes the most of the individual characteristics of the food ingredients made from the cacao raw material used in each food, brings out their flavor to the maximum, and produces foods that match the concept of each baked confectionery, beverage, etc., as well as a food product using the same and a method for producing the food product.

[0085] The present invention is not limited to the above-described embodiments, but may be modified in various ways as follows. (1) In the above examples, the food material made from cacao raw materials is cocoa powder, or a food using cacao mass and cocoa powder. However, the food material is not limited to this, and may be a food using cacao liquor, cocoa cake, or cocoa butter other than cacao mass or cocoa powder, or may be a food using chocolate made by blending these. (2) In each of the above examples, various enzymes of the origin shown in Table 1 were used as the enzyme contained in the flavor improving agent. However, the present invention is not limited to these, and enzymes of other origins may be used. (3) In the above Example 2, two types of enzymes were combined as the enzymes contained in the flavor improving agent. However, this is not limited to this, and other combinations of enzymes or combinations of three or more types of enzymes may also be used. (4) In the above Examples 3 to 6, a specific pectinase and hemicellulase were combined as the enzymes contained in the flavor improving agent, but the present invention is not limited to this, and other enzymes may be combined.

Claims

1. A flavor improver for use in the production stage of a food product produced using a food material made from a cacao raw material, comprising: A flavor improving agent characterized by containing one or more enzymes selected from the group consisting of pectinase, hemicellulase and cellulase.

2. The flavor improving agent according to claim 1 , wherein the pectinase has pectin polygalacturonase activity.

3. 3. The flavor improving agent according to claim 1 or 2, wherein the food material made from the cacao raw material is cacao mass, cocoa powder, or chocolate made by blending these.

4. A food product comprising a food ingredient made from cacao raw materials, characterized in that the food ingredient is produced using the flavor improving agent according to claim 3.

5. A food product comprising a food ingredient made from cacao raw materials, characterized in that the food ingredient is produced using the flavor improving agent according to claim 1 or 2.

6. A method for producing a food product using a food ingredient made from a cacao raw material, comprising: The method includes a mixing step of mixing various ingredients of the food, an application step of applying a flavor improving agent to the work-in-progress after the mixing step, and an activation step of activating the flavor improving agent in the work-in-progress after the application step, A method for producing a food, characterized in that the flavor improving agent contains one or more enzymes selected from the group consisting of pectinase, hemicellulase and cellulase.

7. The method for producing a food product according to claim 6, characterized in that the pectinase has pectin polygalacturonase activity.

8. The activation step includes a heating step of subjecting the work-in-progress after the imparting step to a heat treatment, The method for producing a food product according to claim 6 or 7, characterized in that in the heating step, the work-in-progress is subjected to a heat treatment at a temperature in the range of 5°C to 75°C.

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