Coffee-flavored chocolate composition

Abstract

To provide a coffee-flavored chocolate composition having improved coffee flavor while also having reduced caffeine content; and a method for producing the same.SOLUTION: The present invention provides a chocolate composition in which the content of caffeine is adjusted to 60-750 ppm, and the total content of kahweol palmitate and cafestol palmitate is adjusted to 850-6800 mg / kg.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a coffee flavoured chocolate composition and a method for making the same. [Background technology]

[0002] In recent years, chocolate with flavors different from cocoa and milk has been attracting attention due to the diversification of tastes. Chocolate with a coffee flavor is also known, but the current situation is that most products impart the coffee flavor by adding coffee extract or instant coffee to cacao fat.

[0003] In recent years, it has been reported that the addition of ground roasted coffee beans to foods such as chocolate can impart a coffee flavor (Patent Documents 1 and 2). However, coffee and other foods usually contain caffeine, which can inhibit sound sleep and stimulate the central nervous system, heart, gastric secretion and digestion. For these reasons, there is a need for foods that have a coffee flavor but with reduced caffeine content.

[0004] However, caffeine is one of the main flavor components of coffee, and removing it weakens the original flavor of coffee. In addition, the decaffeination process also removes other flavor components (including aroma components) besides caffeine, resulting in the loss of the original flavor of coffee.

[0005] Under these circumstances, methods for improving the flavor of decaffeinated coffee have been proposed. For example, Patent Document 3 describes that the taste reduced by decaffeinated processing can be compensated for by adding one or more neutral amino acids selected from the group consisting of valine, leucine, and isoleucine. Furthermore, Patent Document 4 describes that the flavor of decaffeinated coffee is improved and the original taste of coffee is restored by adding theanine to decaffeinated coffee. However, all of these are techniques for improving the taste of beverages, and are not methods for improving the coffee flavor of foods such as chocolate. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2015-073462 A [Patent Document 2] JP 2020-089331 A [Patent Document 3] JP 2009-254307 A [Patent Document 4] JP 2004-105003 A DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a coffee-flavored chocolate composition having a reduced caffeine content and an enhanced coffee flavor. [Means for solving the problem]

[0008] As a result of intensive research into solving the above problems, the present inventors have found that by blending finely ground roasted coffee beans with reduced caffeine content into a chocolate composition and adjusting the caffeine content, as well as the kahweol palmitate content and cafestol palmitate content in the composition within specific ranges, a coffee-flavored chocolate composition with reduced caffeine content and enhanced coffee flavor can be obtained, thereby completing the present invention.

[0009] That is, the present invention relates to, but is not limited to, the following: (1) The caffeine content is 60 to 750 ppm. A coffee-flavored chocolate composition, comprising kahweol palmitate and cafestol palmitate in a total amount of 850 to 6800 mg / kg. (2) The chocolate composition according to (1), wherein the ratio of the caffeine content (b: ppm) to the total content (a: mg / kg) of kahweol palmitate and cafestol palmitate (caffeine content / total content of kahweol palmitate and cafestol palmitate (b / a)) is 0.18 or less. (3) The chocolate composition according to (1) or (2), having a caffeine content of 65 to 650 ppm. (4) The chocolate composition according to any one of (1) to (3), wherein the total content of kahweol palmitate and cafestol palmitate is 1000 to 6000 mg / kg. (5) The chocolate composition according to any one of (1) to (4), having a kahweol palmitate content of 500 to 4,000 mg / kg. (6) The chocolate composition according to any one of (1) to (4), having a cafestol palmitate content of 350 to 2500 mg / kg. (7) The chocolate composition according to any one of (1) to (6), which contains finely ground roasted coffee beans having a median diameter of 5 to 50 μm. (8) The chocolate composition according to (7), wherein the content of finely ground roasted coffee beans in the chocolate composition is 4 to 38% by mass. (9) The chocolate composition according to any one of (1) to (8), wherein the coffee beans include Arabica coffee beans. (10) The chocolate composition according to any one of (1) to (9), wherein the coffee beans have a roasting degree of L16 to L32. (11) The chocolate composition according to any one of (1) to (10), having a cocoa mass content of less than 50% by mass. (12) The chocolate composition according to any one of (1) to (11), which is a white chocolate. (13) adjusting the caffeine content to 60 to 750 ppm; and adjusting the total content of kahweol palmitate and cafestol palmitate to 850 to 6800 mg / kg; A method for producing a coffee flavored chocolate composition comprising: Effect of the Invention

[0010] According to the present invention, a coffee-flavored chocolate composition having a reduced caffeine content and an enhanced coffee flavor can be obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Unless otherwise specified, "ppm" as used herein means ppm weight / weight (w / w).

[0012] 1. Coffee-flavored chocolate composition In one embodiment, the present invention is a coffee-flavored chocolate composition having a caffeine content of 60 to 750 ppm and a total content of kahweol palmitate and cafestol palmitate of 850 to 6800 mg / kg. By setting the caffeine content and the total content of kahweol palmitate and cafestol palmitate within the above ranges, a coffee-flavored chocolate composition can be obtained in which the caffeine content is reduced while the coffee flavor is enhanced.

[0013] 1-1. Chocolate composition The chocolate composition of the present invention includes chocolates and processed foods made with a substitute fat or oil for cocoa butter.

[0014] In this specification, chocolates refer to those that meet the "Fair Competition Code for the Labeling of Chocolates" based on the certification of the Fair Trade Commission and are classified into chocolate, semi-chocolate, chocolate confectionery, semi-chocolate confectionery, etc. depending on the amount of cacao mass including cocoa powder and cocoa butter, and the amount of fat, milk solids, and water, and all of these are included in the chocolates. In addition, in the present invention, the content of cacao mass contained in the chocolates 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. In addition, in the present invention, the content of cocoa powder and cocoa butter contained in the chocolates 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.

[0015] Chocolates are divided into dark chocolate that does not contain dairy products, milk chocolate that contains dairy products, and white chocolate that uses only cocoa butter as a cacao bean-derived ingredient, depending on the difference in raw materials. In the present invention, the chocolates may be any of dark chocolate, milk chocolate, and white chocolate, but white chocolate that uses cocoa butter without using cacao mass or cocoa is preferred.

[0016] In the present invention, the chocolates include, but are not limited to, hard chocolates such as chocolate bars and soft chocolates such as chocolate cream. Hard chocolates are solid chocolates with a snapping property, and specific examples thereof include chocolate bars, enrobed chocolates, shell chocolates, hollow chocolates, and breadwork chocolates. Soft chocolates are soft chocolates with a spreadable property, and are used by spreading them on bread, for example. Specific examples thereof include chocolate spreads, chocolates for fillings, and chocolate creams.

[0017] In the present specification, the cocoa butter substitute processed food is a food in which part or all of the cocoa butter in chocolates is replaced with a cocoa butter substitute. The content of the cocoa butter substitute contained in the cocoa butter substitute processed food 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. In the present invention, the content of the cacao mass contained in the cocoa butter substitute processed food is also 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. In the present invention, the content of the cocoa powder and cocoa butter contained in the cocoa butter substitute processed food is also 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.

[0018] In addition, the cocoa butter substitute processed fat or oil in this specification may also contain vegetable oil or fat other than the cocoa butter substitute as necessary.

[0019] Examples of the alternative fats and oils to cocoa butter that can be used in the present invention include CBE (cocoabutter equivalent), CBI (cocoabutter improver), CBR (cocoabutter replacer), CBS (cocoabutter substitute), fats and oils for fillings, etc.

[0020] The aforementioned cocoa butter substitute contains a certain ratio of POS and SOS triglycerides. "POS" means a triglyceride in which oleic acid is located at the sn-2 position of the triglyceride, and palmitic acid and stearic acid are located at the sn-1 and 3 positions, respectively; or stearic acid and palmitic acid are located at the sn-1 and 3 positions, respectively. "SOS" means a triglyceride in which oleic acid is located at the sn-2 position of the triglyceride, and stearic acid is located at the sn-1 and 3 positions, respectively. By using cocoa butter substitutes with different ratios of POS and SOS, the hardness at room temperature and the melting in the mouth can be flexibly adjusted.

[0021] Caffeine Caffeine is a type of alkaloid and is also known as one of the organic compounds having a structure similar to that of xanthine having a purine ring. It is known to be contained in coffee, green tea, oolong tea, black tea, cocoa, chocolate, etc. In the chocolate composition of the present invention, the method for reducing or removing the caffeine content is not particularly limited, and for example, coffee beans from which the caffeine has been reduced or removed may be used. Examples of the method for reducing or removing caffeine include a method for removing caffeine from refined green coffee beans, a method for using coffee beans from which the caffeine has been removed by breeding technology and genetic recombination technology, a method for selectively removing caffeine by immersing green coffee beans in a solvent such as an organic solvent, water, or supercritical carbon dioxide, and a method for adsorbing and removing caffeine from a coffee extract using activated carbon, ion exchange resin, etc.

[0022] In the present invention, the caffeine content in the chocolate composition may be adjusted by measuring the caffeine content in the finely ground product of roasted coffee beans described below in advance and then blending the finely ground product so that the caffeine content in the composition is a predetermined value. In this case, a combination of a plurality of finely ground products produced from a plurality of varieties of roasted coffee beans may be used.

[0023] Furthermore, caffeine isolated from natural products, artificially synthesized caffeine, etc. can be used as needed, and the caffeine content in the chocolate composition can be adjusted by combining them.

[0024] The lower limit of the caffeine content in the chocolate composition of the present invention is 60 ppm, preferably 65 ppm, more preferably 70 ppm. The upper limit of the caffeine content in the chocolate composition of the present invention is 750 ppm, preferably 730 ppm, 700 ppm, 680 ppm, 650 ppm, or 630 ppm, more preferably 610 ppm. Furthermore, in one embodiment, the upper limit of the caffeine content in the chocolate composition of the present invention may be 580 ppm, 550 ppm, 530 ppm, 500 ppm, 480 ppm, 450 ppm, 430 ppm, or 400 ppm. Typically, the caffeine content range in the chocolate composition of the present invention is 60 to 750 ppm, preferably 60 to 700 ppm, or 65 to 650 ppm, more preferably 65 to 630 ppm, and even more preferably 70 to 610 ppm.

[0025] The caffeine content can be measured by known methods, for example, HPLC, LC-MS, GC-MS, LC, GC, near-infrared and other spectroscopic methods.

[0026] 1-3. Content of Kahweol Palmitate and Cafestol Palmitate The chocolate composition of the present invention contains kahweol palmitate and cafestol palmitate. The lower limit of the total content of kahweol palmitate and cafestol palmitate [(X)+(Y)] in the chocolate composition of the present invention is 850 mg (850 mg / kg), preferably 1000 mg / kg, more preferably 1100 mg / kg, and even more preferably 1200 mg / kg per 1 kg of the chocolate composition. The upper limit of the total content of kahweol palmitate and cafestol palmitate [(X)+(Y)] in the chocolate composition of the present invention is 6500 mg (6500 mg / kg), preferably 6000 mg / kg, more preferably 5800 mg / kg, and even more preferably 5600 mg / kg per 1 kg of the chocolate composition. Typically, the range of the total content of kahweol palmitate and cafestol palmitate [(X)+(Y)] in the chocolate composition of the present invention is 850-6500 mg per kg of chocolate composition (850-6500 mg / kg), preferably 1000-6000 mg / kg, more preferably 1100-5800 mg / kg, and even more preferably 1200-5600 mg / kg. If the total content of kahweol palmitate and cafestol palmitate is less than 850 mg / kg, the coffee flavor cannot be sufficiently imparted. Also, if the total content of kahweol palmitate and cafestol palmitate exceeds 6500 mg / kg, the coffee-like bitterness becomes too strong.

[0027] The lower limit of the content of kahweol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 500 mg (500 mg / kg) per 1 kg of chocolate composition, more preferably 600 mg / kg, and even more preferably 760 mg / kg. The upper limit of the content of kahweol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 4000 mg (4000 mg / kg) per 1 kg of chocolate composition, more preferably 3700 mg / kg, and even more preferably 3400 mg / kg. Typically, the content range of kahweol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 500 to 4000 mg (500 to 4000 mg / kg) per 1 kg of chocolate composition, more preferably 600 to 3700 mg / kg, and even more preferably 760 to 3400 mg / kg.

[0028] The lower limit of the cafestol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 350 mg (350 mg / kg) per 1 kg of chocolate composition, more preferably 400 mg / kg, and even more preferably 440 mg / kg. The upper limit of the cafestol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 2500 mg (2500 mg / kg) per 1 kg of chocolate composition, more preferably 2300 mg / kg, and even more preferably 2200 mg / kg. Typically, the range of the cafestol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 350 to 2500 mg (350 to 2500 mg / kg) per 1 kg of chocolate composition, more preferably 400 to 2300 mg / kg, and even more preferably 440 to 2200 mg / kg.

[0029] In order to adjust the kahweol palmitate content and cafestol palmitate content to a predetermined range by including kahweol palmitate and cafestol palmitate in the chocolate composition, for example, a raw material containing kahweol palmitate and cafestol palmitate may be used in the chocolate composition, and the type of the raw material is not particularly limited. In addition, in order to include kahweol palmitate and cafestol palmitate in the chocolate composition, isolated or synthesized kahweol palmitate and cafestol palmitate may be used, and they may be used in combination. In addition, in the present invention, the kahweol palmitate content and cafestol palmitate content contained in roasted coffee beans may be measured in advance, and then roasted coffee beans may be blended so that the kahweol palmitate and cafestol palmitate content in the chocolate composition is a predetermined content, thereby adjusting the kahweol palmitate content and cafestol palmitate content in the chocolate composition. In this case, a combination of multiple varieties of roasted coffee beans and their finely ground products may be used.

[0030] The kahweol palmitate content and cafestol palmitate content can be quantified using known methods such as LC-MS / MS, for example, by the method described in the Examples below.

[0031] 1-4. Ratio of caffeine content (b) to the total content (a) of kahweol palmitate and cafestol palmitate [(b) / (a)] In the chocolate composition of the present invention, the ratio of the caffeine content (b) to the total content (a) of kahweol palmitate and cafestol palmitate (caffeine content / total content of kahweol palmitate and cafestol palmitate [(b) / (a)]) is preferably 0.18 or less, more preferably 0.15 or less, and even more preferably 0.13 or less. In addition, the ratio of the caffeine content (b) to the total content (a) of kahweol palmitate and cafestol palmitate in the chocolate composition of the present invention [(b) / (a)] is preferably 0.01 or more, more preferably 0.02 or more, and even more preferably 0.03 or more. When the ratio of the caffeine content (b) to the total content (a) of kahweol palmitate and cafestol palmitate [(b) / (a)] is 0.18 or less, the coffee flavor can be enhanced while suppressing the caffeine content. In addition, when the ratio of the caffeine content (b) to the total content (a) of kahweol palmitate and cafestol palmitate [(b) / (a)] is 0.01 or more, a good coffee flavor can be obtained.

[0032] 1-5. Finely ground roasted coffee beans In this specification, "finely ground roasted coffee beans" refers to a product obtained by finely grinding roasted coffee beans. The chocolate composition of the present invention may be produced by adding finely ground roasted coffee beans to a raw material, or may be produced by finely grinding a raw material containing roasted coffee beans. Here, "roasted coffee beans" refers to raw coffee beans that have been subjected to a heat treatment called roasting. Roasting causes chemical changes in the components contained in the raw coffee beans, resulting in the flavor of coffee (strong aroma and flavor).

[0033] In the present invention, the type of coffee beans used in the finely ground roasted coffee beans is not limited as long as the caffeine content and the kahweol palmitate and cafestol palmitate contents can be within the specified ranges, and any of the Arabica, Robusta, and Liberica varieties can be used, with Arabica being a preferred embodiment. In addition, a combination of multiple varieties of coffee beans can also be used in the present invention.

[0034] The content of finely ground roasted coffee beans in the chocolate composition of the present invention is not particularly limited, but is preferably 4 to 38 mass%, 6 to 35 mass%, 7 to 32 mass%, or 7.5 to 30 mass%, more preferably 11 to 27 mass%, and even more preferably 11 to 19 mass%.

[0035] In the present invention, the roasting method and roasting conditions of the coffee beans used for the finely ground roasted coffee beans are not particularly limited. For example, a direct fire type, hot air type, semi-hot air type, charcoal fire type, far infrared type, microwave type, superheated steam type, or other method can be used, and a horizontal (horizontal) drum type, vertical (vertical) drum type, vertical rotating bowl type, fluidized bed type, pressurized type, or other device can be used, and the roasting degree (light, cinnamon, medium, high, city, full city, French, Italian) according to the type of coffee beans and the intended purpose can be achieved. The roasting temperature is also not particularly limited, but a preferred roasting temperature is 100 to 300°C, more preferably 150 to 250°C, and particularly preferably 170 to 220°C. The roasting time is also not particularly limited, but is preferably 5 to 30 minutes, more preferably 10 to 25 minutes, and particularly preferably 15 to 20 minutes.

[0036] In the present invention, the roasting degree is not particularly limited, but it is preferable to roast the beans so that the L value measured by a color difference meter is preferably 10 to 40, more preferably 15 to 35, and particularly preferably 16 to 32. The roasting degree is measured by putting the ground beans into a cell, tapping thoroughly, and then measuring with a spectrophotometer. The spectrophotometer that can be used is SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd.

[0037] The chocolate composition of the present invention may also contain finely ground roasted coffee beans produced by finely grinding the above-mentioned roasted coffee beans. The chocolate composition of the present invention may also be produced by finely grinding a raw material containing roasted coffee beans. The caffeine content and the kahweol palmitate and cafestol palmitate contents may be adjusted by blending finely ground roasted coffee beans. The median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is not particularly limited, but is preferably 5 to 50 μm, more preferably 5 to 40 μm, even more preferably 6 to 30 μm, and particularly preferably 7 to 20 μm. If the chocolate composition contains finely ground roasted coffee beans with a median diameter of more than 50 μm, the texture, such as the texture and the feel on the tongue, may be uncomfortable.

[0038] The method of finely grinding roasted coffee beans and the method of finely grinding when producing a chocolate composition are not particularly limited as long as the median diameter of the finely ground roasted coffee beans contained in the chocolate composition can be 5 to 50 μm, and known methods can be used. For example, in the fine grinding of roasted coffee beans, a dry grinding method, a freeze grinding method, etc. can be used. In addition, in the fine grinding when producing a chocolate composition, a dry grinding method can mainly be used.

[0039] In addition, particle size is generally expressed as a distribution of the abundance ratio of each particle size based on the results of multiple measurements, which is called particle size distribution. The abundance ratio can be based on volume or number, but in this specification, it is expressed as the abundance ratio based on volume and can be measured using a measuring device based on the laser diffraction and scattering method. An example of a measuring device is a Microtrack particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.). In this specification, the particle size of finely ground roasted coffee beans is expressed as a median size, which is the 50% diameter of the cumulative data of particle size, and is the diameter at which the larger and smaller sides are equal when the powder is divided into two at a certain particle size.

[0040] 1-6.Other ingredients In addition to the above-mentioned components, the chocolate composition of the present invention may contain, as appropriate, sweeteners (e.g., glucose, fructose, galactose, sucrose (sugar), lactose, maltose, trehalose, oligosaccharides, sugar alcohols, non-sugar natural sweeteners, synthetic sweeteners, etc.), emulsifiers (e.g., lecithin, etc.), fats and oils (e.g., cocoa butter substitutes, etc.), dairy products (e.g., whole milk powder, skim milk powder, etc.), antioxidants, flavorings, preservatives, quality stabilizers, etc., within the scope of the invention.

[0041] 2. Method for producing chocolate composition In one aspect, the present invention is a method for producing a coffee-flavored chocolate composition, which includes adjusting the caffeine content to 60 to 750 ppm and adjusting the total content of kahweol palmitate and cafestol palmitate to 850 to 6800 mg / kg. This makes it possible to obtain a coffee-flavored chocolate composition with a reduced caffeine content and an enhanced coffee flavor. That is, in one aspect, the present invention is also a method for enhancing the coffee flavor in a coffee-flavored chocolate composition while reducing the caffeine content.

[0042] In the method for producing the chocolate composition, roasted coffee beans or low-caffeine roasted coffee beans are produced, and the caffeine content, kahweol palmitate, and cafestol palmitate content in the roasted coffee beans are measured in advance, and then the roasted coffee beans are blended so that the caffeine content, and the total content of kahweol palmitate and cafestol palmitate in the chocolate composition is a predetermined content, thereby producing the target chocolate composition. In one embodiment, the target chocolate composition can also be obtained by blending roasted coffee beans and low-caffeine roasted coffee beans, then producing a chocolate composition through a fine grinding process, and measuring the caffeine content, kahweol palmitate, and cafestol palmitate content in the composition. In this case, the caffeine content, kahweol palmitate content, and cafestol palmitate content in the chocolate composition may be adjusted by blending finely ground roasted coffee beans or finely ground low-caffeine roasted coffee beans. In addition, roasted coffee beans or low-caffeine roasted coffee beans from a plurality of places of origin and varieties may be blended to adjust the caffeine content, kahweol palmitate content, and cafestol palmitate content in the chocolate composition. In addition to blending roasted coffee beans or low-caffeine roasted coffee beans, the amount of caffeine in the chocolate composition can be adjusted to a predetermined content by blending caffeine isolated from natural products, artificially synthesized caffeine, or a combination thereof. The kahweol palmitate content and cafestol palmitate content can also be adjusted by blending roasted coffee beans or low-caffeine roasted coffee beans, or by blending kahweol palmitate or cafestol palmitate isolated from natural products, synthesized kahweol palmitate or cafestol palmitate, or a combination thereof. In the method for producing the chocolate composition, the caffeine content range is as described in "1. Coffee-flavored chocolate composition".In addition, the kahweol palmitate content, cafestol palmitate content, and their total amounts and ratios are as described in "1. Coffee-flavored chocolate composition."

[0043] In the method for producing the chocolate composition, the caffeine content, the kahweol palmitate content, and the cafestol palmitate content may be adjusted by blending finely ground roasted coffee beans or finely ground low-caffeine roasted coffee beans having a median diameter of 5 to 50 μm. The method for producing the chocolate composition may further include a step of roasting coffee beans or a step of finely grinding the roasted coffee beans. In one embodiment, a chocolate composition containing finely ground roasted coffee beans having a median diameter of 5 to 50 μm can be obtained by blending roasted coffee beans or low-caffeine roasted coffee beans and then performing a fine grinding process. The type of roasted coffee beans, the roasting method, the fine grinding method, the particle size of the finely ground product, and the like are as described in "1. Chocolate composition".

[0044] The type of chocolate composition produced by the above method is as described in "1. Coffee-flavored chocolate composition" and is not particularly limited, but is preferably a chocolate composition having a cocoa butter content of less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In one embodiment, the chocolate composition produced by the above method is preferably a white chocolate that uses cocoa butter without using cacao mass or cocoa. EXAMPLES

[0045] The present invention will be described in more detail below with reference to specific experimental examples, but the present invention is not limited to the following experimental examples.

[0046] Experiment 1: Production of base blend coffee beans Using raw coffee beans (Brazil, Arabica) as the raw material, a coffee roaster (TMR660, Petroncini) was used to produce roasted coffee beans with three different roast levels. The roasting conditions and roast levels (L value) for each type of roasted coffee beans are as follows: (1) Light roasted coffee beans: L value = 28; roasting temperature 190°C; roasting time 5 minutes (2) Medium roasted coffee beans: L value = 23; roasting temperature 210°C; roasting time 6 minutes 30 seconds (3) Dark roasted coffee beans: L value = 20; roasting temperature 235°C; roasting time 9 minutes

[0047] The roasted coffee beans produced were mixed in the following ratio to prepare a base blend. [Table 1]

[0048] The base blend was ground to a median diameter of 10 μm or less using a freeze-grinding system 100 (Liquid Gas Corporation's Linrex Mill) according to the freeze-grinding method described in JP 2015-73462 A. Specifically, a freeze-grinding process was carried out in which washed roasted coffee beans were frozen as is with liquid nitrogen, and the frozen coffee beans were finely ground in an atmosphere maintained at -110°C to -180°C until the cell walls of the coffee beans were ruptured, producing base blend coffee beans with a median diameter of 10 μm or less. Experiment 2: Production of low-caffeine coffee beans Using raw coffee beans (Arabica variety, produced in Colombia) as the raw material, the caffeine in the coffee beans was reduced using the supercritical liquid carbon dioxide extraction method. Specifically, the raw coffee beans were humidified with steam, and supercritical carbon dioxide, which is a fluid with a density close to that of water but not a liquid or gas, was added under conditions of a temperature of 31°C and superpressure (200 atm), and the mixture was circulated multiple times to extract the caffeine from the raw coffee beans. The obtained low-caffeine coffee beans were roasted to an L value of 22.5 to 25 and medium ground to obtain low-caffeine coffee beans. Experiment 3: Preparation of chocolate composition Each sample chocolate composition was produced using the ingredients listed below and having the composition shown in Table 2. Base blend coffee beans: See Experiment 1 Low-caffeine coffee beans: See Experiment 2 Cocoa butter: Cargill Sugar: Itochu Sugar Lactose: manufactured by Lacto Japan Co., Ltd. Lecithin: ADM Sample 2 is a typical existing chocolate (commercially available product) that does not contain kahweol palmitate or cafestol palmitate but does contain caffeine.

[0049] [Table 2]

[0050] The chocolate dough containing the above-mentioned ingredients was placed in a thermostatic chamber set at 50°C and mixed with a stirrer for 30 minutes. The temperature was then adjusted (tempered) to 32°C for 10 minutes, and the mixture was poured into a container measuring 40 mm in length, 30 mm in width and 10 mm in thickness, molded, and allowed to stand in a dark place for 16 hours to obtain a chocolate.

[0051] Thereafter, the caffeine content, the kahweol palmitate content, and the cafestol palmitate content in the obtained sample chocolate were each measured.

[0052] First, the caffeine content in the sample chocolates was measured by stirring 5 g of each sample in 500 mL of hot water for 10 minutes, measuring the volume, filtering through a membrane filter DISMIC-25CS (pore size 0.45 μm, Tokyo Roshi Kaisha, Ltd.), and then measuring the caffeine content by a known method using high performance liquid chromatography (HPLC).

[0053] The kahweol palmitate and cafestol palmitate contents in the sample chocolates were measured by adding 800μL of Milli-Q water to 0.2g of each sample, and extracting kahweol palmitate and cafestol palmitate using the Folch method. The Folch method was performed as described above. The kahweol palmitate and cafestol palmitate contents in each sample were measured using the obtained GC-MS / MS measurement samples as described below.

[0054] <Analysis conditions for kahweol palmitate and cafestol palmitate (LC-MS / MS)> [Model used] MS: 4000Q TRAP (AB SCIEX) LC: UFLC XR (Shimadzu Corporation) [LC conditions] Mobile phase: (A) 0.1% formic acid in water, (B) ethanol ·Flow rate: 0.35ml / min Gradient conditions: 4 min. (B: 87%) - 4.05 min. (100%) Column: Phenomenex Kinetexv C18 1.3μm 2.1×50mm Column temperature: 45℃ ·Introduction amount: 2μl [MS conditions] ·Full MS, Runtime 1-5min.Positive [Quantitative method] ·Standard addition method Kahweol palmitate: 535.410 → 279.170 (Q1 → Q3) Cafestol palmitate: 567.440 → 281.190 (Q1 → Q3) DP:95V EP:10V CE:21V CXP:12V Under the above conditions, kahweol palmitate standard (manufactured by Santa Cruz Biotechnology, Inc.) and cafestol palmitate standard (manufactured by Santa Cruz Biotechnology, Inc.) were used.

[0055] The caffeine, kahweol palmitate content, cafestol palmitate content, and the total content of kahweol palmitate and cafestol palmitate in each sample chocolate are shown in Table 3.

[0056] [Table 3]

[0057] Next, a sensory evaluation was carried out by six expert panelists on each of the produced sample chocolates. In the sensory evaluation, the expert panelists tasted 14 g of each sample chocolate and rated each on a five-point scale for coffee-like bitterness, body, roasty aroma, and overall evaluation (taste as a coffee-flavored chocolate composition).

[0058] <Evaluation criteria: Coffee-like bitterness> 5 points: Too bitter, not suitable for eating 4 points: Strong coffee-like bitterness 3 points: Coffee-like bitterness 2 points: Slightly bitter coffee-like taste 1 point: No bitterness typical of coffee. *For "coffee-like bitterness," samples that received a score of 2 to 4.5 were rated as favorable.

[0059] <Evaluation criteria: Body feel> 5 points: Strong feeling 4 points: Feel 3 points: Somewhat felt 2 points: Not much feeling 1 point: No feeling *For "body feel," samples with a score of 3 or higher were rated as preferable.

[0060] <Evaluation criteria: Roasty aroma> 5 points: Strong feeling 4 points: Feel 3 points: Somewhat felt 2 points: Not much feeling 1 point: No feeling *For "roasty aroma," samples with a score of 3 or higher were rated as preferable.

[0061] <Evaluation criteria: Overall evaluation (taste as a coffee-flavored chocolate composition)> 5 points: very good 4 points: Good 3 points: Fairly good 2 points: Somewhat poor 1 point: Not good * Regarding "Overall evaluation (taste as a coffee-flavored chocolate composition)", samples with a score of 4 or higher were rated as favorable.

[0062] The evaluation results are shown in Tables 4 to 7. As shown in Tables 4 to 7, Sample 1, which contains caffeine and also contains kahweol palmitate and cafestol palmitate, achieved favorable results in all evaluation items. Sample 2, which contains caffeine but does not contain kahweol palmitate and cafestol palmitate, did not have a coffee-like bitterness, and the deliciousness (overall evaluation) of the coffee-flavored chocolate composition was low. Furthermore, Samples 3 and 4, which have low caffeine content and low kahweol palmitate and cafestol palmitate content, were particularly low in the evaluation points for "coffee-like bitterness" and "roasty aroma," which strongly contribute to the coffee flavor, and the overall evaluation was also unfavorable. However, even if the caffeine content is low, by setting the total content of kahweol palmitate and cafestol palmitate within the range of the present invention, it was revealed that a chocolate composition was obtained (Samples 5 to 10) that achieved favorable results in all evaluation items and was highly evaluated as a coffee-flavored chocolate composition.

[0063] Thus, it has become clear that even if the caffeine content in the chocolate composition is reduced, by adjusting the total content of kahweol palmitate and cafestol palmitate within a specific range, a delicious chocolate composition with reduced caffeine content and enhanced coffee flavor can be obtained.

[0064] [Table 4]

[0065] [Table 5]

[0066] [Table 6]

[0067] [Table 7] [Industrial Applicability]

[0068] INDUSTRIAL APPLICABILITY The present invention relates to a new means for providing a coffee-flavored chocolate composition having an enhanced coffee flavor while reducing the caffeine content, and therefore has high industrial applicability.

Claims

1. The caffeine content is 60 to 750 ppm. A coffee-flavored chocolate composition having a total content of kahweol palmitate and cafestol palmitate of 850 to 6,800 mg / kg.

2. 2. The chocolate composition according to claim 1, wherein the ratio of the caffeine content (b: ppm) to the total content (a: mg / kg) of kahweol palmitate and cafestol palmitate (caffeine content / total content of kahweol palmitate and cafestol palmitate (b / a)) is 0.18 or less.

3. The chocolate composition according to claim 1 or 2, having a caffeine content of 65 to 650 ppm.

4. The chocolate composition according to any one of claims 1 to 3, wherein the total content of kahweol palmitate and cafestol palmitate is 1000 to 6000 mg / kg.

5. The chocolate composition according to any one of claims 1 to 4, wherein the content of kahweol palmitate is 500 to 4000 mg / kg.

6. The chocolate composition according to any one of claims 1 to 4, wherein the cafestol palmitate content is 350 to 2500 mg / kg.

7. The chocolate composition according to any one of claims 1 to 6, comprising finely ground roasted coffee beans having a median diameter of 5 to 50 µm.

8. The chocolate composition according to claim 7, wherein the content of finely ground roasted coffee beans in the chocolate composition is 4 to 38% by mass.

9. The chocolate composition according to any one of claims 1 to 8, wherein the coffee beans comprise Arabica coffee beans.

10. The chocolate composition according to any one of claims 1 to 9, wherein the coffee beans have a roasting degree of L16 to L32.

11. The chocolate composition according to any one of claims 1 to 10, wherein the cocoa mass content is less than 50% by mass.

12. The chocolate composition according to any one of claims 1 to 11, which is a white chocolate.

13. Adjusting the caffeine content to 60 to 750 ppm; and adjusting the total content of kahweol palmitate and cafestol palmitate to 850-6800 mg / kg; A method for producing a coffee flavored chocolate composition comprising:

Images