Coffee-flavored chocolate composition

Abstract

To provide a chocolate composition having a delicious coffee flavor with a balanced combination of bitterness, fruity aroma and body; and a method for producing the same.SOLUTION: The present invention provides a chocolate composition in which the content of ethyl acetate is adjusted to 5-1500 ppb and / or the content of phenethyl alcohol is adjusted to 5-1500 ppb, and the total content of kahweol palmitate and cafestol palmitate is adjusted to 700-7800 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 oil and fat.

[0003] In recent years, it has been reported that the addition of ground roasted coffee beans can impart a coffee flavor to foods such as chocolate (Patent Documents 1-2). In particular, chocolate is made from cacao beans, and fermented cacao beans are used as the chocolate raw material in order to produce the aroma components specific to chocolate and to reduce the bitterness and astringency of the cacao beans. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2015-073462 A [Patent Document 2] JP 2020-089331 A DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0005] The present inventors focused on the fact that fermented cacao beans are used as a chocolate raw material, and thought that if a fermented aroma component derived from fermented coffee beans is blended in a chocolate composition imparted with a coffee flavor, the fruity aroma derived from fruits such as coffee beans and cacao beans can be strongly felt. In other words, the object of the present invention is to provide a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruity aroma, and full body. [Means for solving the problem]

[0006] As a result of intensive research into solving the above-mentioned problems, the inventors have discovered that by blending roasted coffee beans into a chocolate composition, adding ethyl acetate and phenethyl alcohol as fermented aroma components contained in fermented coffee beans, and adjusting the contents within specific ranges, a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruity aroma and full body can be obtained, thereby completing the present invention.

[0007] That is, the present invention relates to, but is not limited to, the following: (1) Contains 5 to 1500 ppb of ethyl acetate and / or 5 to 1500 ppb of phenethyl alcohol; A coffee-flavored chocolate composition, comprising kahweol palmitate and cafestol palmitate in a total amount of 700 to 7800 mg / kg. (2) The chocolate composition according to (1), which contains finely ground roasted coffee beans having a median diameter of 5 to 50 μm. (3) The chocolate composition according to (1) or (2), containing 10 to 1300 ppb of ethyl acetate. (4) The chocolate composition according to any one of (1) to (3), containing 10 to 1300 ppb of phenethyl alcohol. (5) The chocolate composition according to any one of (1) to (4), wherein the total content of kahweol palmitate and cafestol palmitate is 1000 to 7500 mg / kg. (6) The chocolate composition according to any one of (1) to (5), having a kahweol palmitate content of 520 to 5,700 mg / kg. (7) The chocolate composition according to any one of (1) to (5), having a cafestol palmitate content of 180 to 2100 mg / kg. (8) The chocolate composition according to (2), wherein the content of finely ground roasted coffee beans in the chocolate 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) a step of adjusting the content of ethyl acetate to 5 to 1500 ppb, and / or a step of adjusting the content of phenethyl alcohol to 5 to 1500 ppb, and adjusting the total content of kahweol palmitate and cafestol palmitate to 700 to 7800 mg / kg; A method for producing a coffee flavored chocolate composition comprising: Effect of the Invention

[0008] According to the present invention, it is possible to obtain a delicious chocolate composition having a coffee flavor with a good balance of bitterness, fruity aroma and full body. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Unless otherwise specified, "ppb" as used herein means parts per billion by weight (w / w).

[0010] 1. Coffee-flavored chocolate composition In one embodiment, the present invention is a coffee-flavored chocolate composition containing 5 to 1500 ppb of ethyl acetate and / or 5 to 1500 ppb of phenethyl alcohol, and a total content of kahweol palmitate and cafestol palmitate of 700 to 7800 mg / kg. By setting the content of ethyl acetate and / or phenethyl alcohol, and the total content of kahweol palmitate and cafestol palmitate within the above ranges, a delicious coffee-flavored chocolate composition with a good balance of bitterness, fruity aroma, and body can be obtained.

[0011] In this specification, "a delicious coffee-flavored chocolate composition having a good balance of bitterness, fruity aroma and full-bodiedness" means a coffee-flavored chocolate composition that has a bitterness and fruity aroma, an improved full-bodiedness, and is highly rated for its overall deliciousness.

[0012] 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.

[0013] 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.

[0014] 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.

[0015] 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.

[0016] 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.

[0017] 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.

[0018] 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.

[0019] The aforementioned cocoa butter substitute contains a certain ratio of POS and SOS triglycerides. "POS" refers to 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" refers to 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.

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

[0021] In the present invention, the method for adjusting the content of ethyl acetate is not particularly limited, and any method can be used in combination if necessary. For example, the ethyl acetate content contained in roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended so that the ethyl acetate content in the composition is a predetermined content, thereby adjusting the ethyl acetate content in the chocolate composition. In this case, a combination of multiple finely ground products produced from multiple varieties of roasted coffee beans may be used. In addition, the ethyl acetate content in the chocolate composition may be adjusted using fermented roasted coffee beans obtained by fermenting green coffee beans and then roasting them using a known method, or a finely ground product thereof.

[0022] In one embodiment, ethyl acetate isolated from natural products, artificially synthesized ethyl acetate, etc. can be used, and the ethyl acetate content in the chocolate composition may be adjusted by combining them.

[0023] The content of ethyl acetate can be measured by a known method, for example, HPLC, LC-MS, GC-MS, LC, GC, etc. In one embodiment, it is preferable to measure it by GC-MS.

[0024] For example, when the content of ethyl acetate is measured by GC-MS, the following method can be used. <Sample preparation> 1 g of sample was mixed with 20 mL of water, 10 mL of hexane, and 8 g of sodium chloride, and shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the hexane layer was extracted to prepare a measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for ethyl acetate are as follows: <Analysis conditions (GC-MS)> Gas chromatograph: GC7890B (Agilent) Mass spectrometer: MSD5977 (manufactured by Agilent) Column: DB-WAX UI (Agilent), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm Injection method: Split 20:1 Temperature: Sample injection port 220℃ Column: 40℃ (3min hold) → 15℃ / min temperature increase → 200℃ (5min hold) Gas flow rate: Hydrogen (carrier gas) 1.2 ml / min Ion source temperature: 230℃ Ionization method: EI Set mass number: m / z 88

[0025] 1-3. Phenethyl alcohol In one embodiment, the chocolate composition of the present invention contains phenethyl alcohol. The lower limit of the content of phenethyl alcohol in the chocolate composition of the present invention is 5 ppb, preferably 10 ppb, or 15 ppb, more preferably 20 ppb. In one embodiment, the lower limit of the content of phenethyl alcohol in the chocolate composition of the present invention may be 20 ppb, 40 ppb, 60 ppb, 80 ppb, or 100 ppb. Furthermore, the upper limit of the content of phenethyl alcohol in the chocolate composition of the present invention is 1500 ppb, preferably 1300 ppb, or 1100 ppb, more preferably 1000 ppb. In one embodiment, the upper limit of the content of phenethyl alcohol in the chocolate composition of the present invention may be 800 ppb, 600 ppb, 500 ppb, 450 ppb, 400 ppb, 350 ppb, 300 ppb, 280 ppb, or 250 ppb. Typically, the content of phenethyl alcohol in the chocolate composition of the present invention is in the range of 5 to 1500 ppb, preferably 10 to 1300 ppb, more preferably 15 to 1100 ppb, and even more preferably 20 to 1000 ppb. If the phenethyl alcohol content in the chocolate composition is less than 5 ppb, it is not possible to impart a sufficient fruity aroma, while if the phenethyl alcohol content exceeds 1500 ppb, the fruity aroma of the chocolate composition becomes too strong and the chocolate composition is not suitable for consumption.

[0026] In the present invention, the method for adjusting the content of phenethyl alcohol is not particularly limited, and any method can be used in combination if necessary. For example, the phenethyl alcohol content contained in roasted coffee beans or finely ground products thereof may be measured in advance, and then the roasted coffee beans or finely ground products thereof may be blended so that the phenethyl alcohol content in the composition is a predetermined content, thereby adjusting the phenethyl alcohol content in the chocolate composition. 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. In addition, the phenethyl alcohol content in the chocolate composition may be adjusted using fermented roasted coffee beans obtained by fermenting green coffee beans and then roasting them using a known method, or finely ground products thereof.

[0027] In one embodiment, phenethyl alcohol isolated from natural products, artificially synthesized phenethyl alcohol, etc. can be used, and the phenethyl alcohol content in the chocolate composition may be adjusted by combining them.

[0028] The content of phenethyl alcohol can be measured by a known method, for example, HPLC, LC-MS, GC-MS, LC, GC, etc. In one embodiment, it is preferable to measure by GC-MS as described in the Examples.

[0029] For example, when the content of phenethyl alcohol is measured by GC-MS, the following method can be used. <Sample preparation> 1 g of sample was mixed with 20 mL of water, 10 mL of diethyl ether, and 8 g of sodium chloride, and shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the diethyl ether layer was extracted to prepare the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated by the internal standard method. The GC / MS measurement conditions for phenethyl alcohol are as follows: <Analysis conditions (GC-MS)> Gas chromatograph: GC7890B (Agilent) Mass spectrometer: MSD5977 (manufactured by Agilent) Column: DB-WAX UI (Agilent), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm Injection method: Pulsed split 5:1 Pulse pressure: 300kPa Pulse time: 2 min Temperature: Sample injection port 220℃ Column 60℃ (1min hold) → 10℃ / min temperature increase → 220℃ (10min hold) Gas flow rate: Helium (carrier gas) 1ml / min Ion source temperature: 230℃ Ionization method: EI Set mass number: m / z 91

[0030] 1-4. Content of Kahweol Palmitate and Cafestol Palmitate The chocolate composition of the present invention comprises 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 700 mg / kg (700 mg / kg), preferably 1000 mg / kg, more preferably 1200 mg / kg, and even more preferably 1400 mg / kg per 1 kg of chocolate composition. In one embodiment, the lower limit of the total content of kahweol palmitate and cafestol 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 kahweol palmitate and cafestol palmitate [(X)+(Y)] in the chocolate composition of the present invention is 7800 mg / kg (7800 mg / kg), 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 kahweol palmitate and cafestol palmitate [(X)+(Y)] in the chocolate composition of the present invention may be 6000 mg / kg, 5000 mg / kg, 4500 mg / kg, or 4000 mg / kg. Typically, the range of the total content of kahweol palmitate and cafestol palmitate [(X)+(Y)] in the chocolate composition of the present invention is 700-7800 mg per kg of chocolate composition (700-7800 mg / kg), preferably 1000-7500 mg / kg, more preferably 1200-7300 mg / kg, and even more preferably 1400-7200 mg / kg. If the total content of kahweol palmitate and cafestol palmitate is less than 700 mg / kg, it is not possible to impart a full body feeling or a fruity aroma. If the total content of kahweol palmitate and cafestol palmitate exceeds 7800 mg / kg, the bitterness becomes too strong.

[0031] The lower limit of the content of kahweol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 520 mg per 1 kg of chocolate composition (520 mg / kg), more preferably 700 mg / kg, and even more preferably 900 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 5700 mg per 1 kg of chocolate composition (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 kahweol 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 kahweol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 520 to 5700 mg per 1 kg of the chocolate composition (520 to 5700 mg / kg), more preferably 700 to 5400 mg / kg, and even more preferably 900 to 5200 mg / kg.

[0032] The lower limit of the cafestol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 180 mg per kg of chocolate composition (180 mg / kg), more preferably 300 mg / kg, and even more preferably 400 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 2100 mg per kg of chocolate composition (2100 mg / kg), more preferably 2050 mg / kg, and even more preferably 2020 mg / kg. In one embodiment, the upper limit of the kahweol palmitate content in the chocolate composition of the present invention may be 1700 mg / kg, 1400 mg / kg, 1100 mg / kg, or 1000 mg / kg. Typically, the content range of cafestol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 180 to 2100 mg per 1 kg of the chocolate composition (180 to 2100 mg / kg), more preferably 300 to 2050 mg / kg, and even more preferably 400 to 2020 mg / kg.

[0033] 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.

[0034] 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.

[0035] 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).

[0036] In the present invention, the type of coffee beans used in the finely ground roasted coffee beans is not limited as long as the ethyl acetate and / or phenethyl alcohol content, and the kahweol palmitate and cafestol palmitate content 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.

[0037] 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%.

[0038] 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.

[0039] 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.

[0040] 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 ethyl acetate and / or phenethyl alcohol content, as well as 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.

[0041] 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.

[0042] 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.

[0043] 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.

[0044] 2. Method for producing chocolate composition In one aspect, the present invention is a method for producing a coffee-flavored chocolate composition, comprising: a) adjusting the content of ethyl acetate to 5 to 1500 ppb, and / or adjusting the content of phenethyl alcohol to 5 to 1500 ppb; and b) adjusting the total content of kahweol palmitate and cafestol palmitate to 700 to 7800 mg / kg. This makes it possible to obtain a coffee-flavored chocolate composition that has a full-bodied feel of coffee and an enhanced fruity aroma. That is, in one aspect, the present invention is also a method for enhancing the full-bodied feel of coffee and the fruity aroma in a coffee-flavored chocolate composition.

[0045] In the method for producing the chocolate composition, roasted coffee beans, fermented roasted coffee beans, or finely ground products thereof are produced, and the ethyl acetate and / or phenethyl alcohol content, as well as the kahweol palmitate and cafestol palmitate content in the roasted coffee beans or finely ground products thereof are measured in advance. The roasted coffee beans or finely ground products thereof are then blended so that each component has a predetermined content, thereby adjusting the ethyl acetate, phenethyl alcohol, kahweol palmitate, and cafestol palmitate content in the chocolate composition. In this case, a plurality of finely ground products produced from a plurality of varieties of roasted coffee beans may be blended to adjust the ethyl acetate, phenethyl alcohol, kahweol palmitate content, and cafestol palmitate content in the chocolate composition. In addition to blending roasted coffee beans or finely ground products thereof, the amount of ethyl acetate and / or phenethyl alcohol in the chocolate composition may be adjusted to a predetermined content by blending ethyl acetate and / or phenethyl alcohol isolated from plants, artificially synthesized ethyl acetate and / or phenethyl alcohol, or a combination thereof. The kahweol palmitate content and cafestol palmitate content can be adjusted by blending roasted coffee beans or their finely ground products, or by using isolated kahweol palmitate or cafestol palmitate, synthesized kahweol palmitate or cafestol palmitate, or a combination thereof. In the method for producing the chocolate composition, the content range of ethyl acetate and / or phenethyl alcohol is as described in "1. Coffee-flavored chocolate composition". The kahweol palmitate content, cafestol palmitate content, and their total amount and ratio are as described in "1. Coffee-flavored chocolate composition".

[0046] In the method for producing the chocolate composition, the ethyl acetate content, the phenethyl alcohol content, the kahweol palmitate content, and the cafestol palmitate content may be adjusted by blending finely ground roasted coffee beans having a median diameter of 5 to 50 μm or finely ground fermented 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. 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. Coffee-flavored chocolate composition".

[0047] 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

[0048] 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.

[0049] 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

[0050] The roasted coffee beans produced were mixed in the following ratio to prepare a base blend. [Table 1]

[0051] 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.

[0052] In addition, green coffee beans (Arabica) containing phenethyl alcohol were roasted in the same manner as above using a coffee roaster (TMR660, manufactured by Petroncini) (L value = 23; roasting temperature 210°C; roasting time 6 minutes 30 seconds). After that, a finely ground roasted coffee bean product having a median diameter of 10 μm or less was produced in the same manner as the above base blend.

[0053] Experiment 2: Preparation of the chocolate composition Using the following raw materials, each sample chocolate composition was produced according to the composition in Tables 2 and 3 (samples 1 to 12: ethyl acetate-containing sample chocolates, samples 13 to 25: phenethyl alcohol-containing sample chocolates). Ethyl acetate or phenethyl alcohol was dissolved in water at a high concentration to prepare a sample chocolate, and the water content in the sample chocolate produced was adjusted to 0.1% and the ethyl acetate or phenethyl alcohol content was adjusted to the final concentration shown in Tables 2 and 3. Note that the content of ethyl acetate and phenethyl alcohol is a trace amount of 2 to 2000 ppb, so the weight ratio of the two components to the entire sample chocolate can be ignored. Base blend coffee beans: See Experiment 1 Ethyl acetate: Fujifilm Wako Pure Chemical Industries, Ltd. (purity 99.5% or more) Phenethyl alcohol: Nacalai Tesque Inc. (purity 98% or more) Cocoa butter: Cargill Sugar: Itochu Sugar Co., Ltd. Lactose: manufactured by Lacto Japan Co., Ltd. Lecithin: ADM

[0054] Sample 19 was produced by blending finely ground roasted coffee beans derived from green coffee beans containing the above-mentioned phenethyl alcohol, and no additional phenethyl alcohol was blended in. The phenethyl alcohol content in Sample 19 was analyzed using the sample preparation method and GC-MS analysis conditions described above.

[0055] [Table 2]

[0056] [Table 3]

[0057] 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 mixture was then tempered at 32° C. for 10 minutes, filled 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 composition.

[0058] The kahweol palmitate and cafestol palmitate contents in the sample chocolate 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 LC-MS / MS measurement samples as described below.

[0059] <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.

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

[0061] [Table 4]

[0062] [Table 5]

[0063] Next, a sensory evaluation was carried out on each of the sample chocolates produced by a panel of six experts. In the sensory evaluation, the expert panelists tasted 14g of each sample chocolate and rated the bitterness, body, fruity aroma and overall deliciousness on a 5-point scale.

[0064] <Evaluation criteria: Bitterness> 5 points: A little too bitter 4 points: Good, strong bitterness 3 points: Good bitterness is slightly strong 2 points: Good bitterness 1 point: Not much bitterness. *For "bitterness," samples with a score of 1.7 to 4.5 were rated as favorable.

[0065] <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 2.8 or above were rated as preferable.

[0066] <Evaluation criteria: Fruity aroma> 5 points: Strong feeling 4 points: Feel 3 points: Somewhat felt 2 points: Not much feeling 1 point: No feeling *For "fruity aroma," samples with a score of 1.7 to 4.3 were rated as favorable.

[0067] <Evaluation criteria: Overall evaluation (overall taste)> 5 points: very good 4 points: Good 3 points: Fairly good 2 points: Somewhat poor 1 point: Not good *For "overall evaluation (overall taste)", samples with a score of 4 or above were rated as preferable.

[0068] The evaluation results are shown in Tables 6 to 13. As shown in Tables 6 to 13, it was revealed that by adjusting the ethyl acetate or phenethyl alcohol content and the contents of kahweol palmitate and cafestol palmitate within the ranges of the present invention, a delicious chocolate composition having a harmonious fruity aroma in addition to bitterness and full-bodiedness can be obtained.

[0069] <Sensory evaluation results of sample chocolate containing ethyl acetate> [Table 6]

[0070] [Table 7]

[0071] [Table 8]

[0072] [Table 9]

[0073] <Sensory evaluation results of sample chocolates containing phenethyl alcohol> [Table 10]

[0074] [Table 11]

[0075] [Table 12]

[0076] [Table 13] [Industrial Applicability]

[0077] INDUSTRIAL APPLICABILITY The present invention relates to a new means for providing a delicious chocolate composition having a coffee flavor with a well-balanced bitterness, fruity aroma and full-bodied taste, and thus has high industrial applicability.

Claims

1. containing 5 to 1500 ppb of ethyl acetate and / or 5 to 1500 ppb of phenethyl alcohol; A coffee-flavored chocolate composition having a total content of kahweol palmitate and cafestol palmitate of 700 to 7,800 mg / kg.

2. The chocolate composition according to claim 1, which contains finely ground roasted coffee beans having a median diameter of 5 to 50 μm.

3. The chocolate composition according to claim 1 or 2, comprising 10 to 1300 ppb of ethyl acetate.

4. The chocolate composition according to any one of claims 1 to 3, comprising 10 to 1300 ppb of phenethyl alcohol.

5. The chocolate composition according to any one of claims 1 to 4, wherein the total content of kahweol palmitate and cafestol palmitate is 1000 to 7500 mg / kg.

6. The chocolate composition according to any one of claims 1 to 5, wherein the content of kahweol palmitate is 520 to 5700 mg / kg.

7. The chocolate composition according to any one of claims 1 to 5, wherein the cafestol palmitate content is 180 to 2100 mg / kg.

8. The chocolate composition according to claim 2, wherein the content of finely ground roasted coffee beans in the chocolate 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. A step of adjusting the content of ethyl acetate to 5 to 1500 ppb, and / or a step of adjusting the content of phenethyl alcohol to 5 to 1500 ppb; and adjusting the total content of kahweol palmitate and cafestol palmitate to 700-7800 mg / kg; A method for producing a coffee flavored chocolate composition comprising:

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