Production method of cacao mass

Abstract

To provide a production method of a cacao mass in which caramelic feeling is improved when used for milk chocolate.SOLUTION: A production method of a cacao mass includes a step of maturing a cacao bean so as to adjust a ratio (2-pentyl acetate / acetate) of a 2-pentyl acetate content to an acetic acid content in the cacao mass to 0.10 to 1.00. The cacao mass which is produced by the method is used to produce chocolate.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing cocoa mass.

Background Art

[0002] Chocolate is a product widely favored by general consumers among confectionery. Since chocolate is a luxury food, the flavor of chocolate is important in characterizing chocolate. Therefore, improving the flavor of chocolate is an important issue.

[0003] Cocoa mass used as a raw material for chocolate is an important raw material that determines the flavor of chocolate. Conventionally, many studies have been conducted on the preparation of cocoa mass for the purpose of improving the flavor of chocolate.

[0004] Patent Document 1 describes a method for improving the aroma of roasted cocoa mass, characterized by treating roasted cocoa mass with oxygen gas, which reduces unpleasant flavors such as astringency and harshness in the roasted cocoa mass.

[0005] Further, Patent Document 2 describes a method for improving the aroma of cocoa beans or processed products thereof, characterized by heat-treating cocoa beans, cocoa nibs or cocoa mass, or cocoa beans, cocoa nibs or cocoa mass pre-roasted at a product temperature of less than 160°C at a product temperature of 160 to 170°C, which enhances the aroma of cocoa beans or processed products thereof.

[0006] Further, Patent Document 3 describes a method for improving the taste quality of cocoa mass and processed products thereof, characterized by allowing polyphenol oxidase to act on cocoa mass or a cocoa mass-containing material under the condition that the water content is 0.1 to 3% (w / w), which reduces the unpleasant astringency of cocoa mass and processed products thereof.

[0007] However, the preferences of consumers regarding the flavor of chocolate are diverse and also change over time. In view of such a situation, it can be said that the need for flavors different from those in the past still exists.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0009] The present inventors have found that by a method for producing cocoa mass including a step of aging cocoa beans so as to adjust the ratio of specific aroma components in the cocoa mass to a specific range, when the obtained cocoa mass is used in milk chocolate, the caramel-like feeling can be improved. The present invention is based on this finding.

[0010] Accordingly, the present invention provides a cocoa mass and a method for producing the same, which improve the caramel-like feeling when used in milk chocolate.

[0011] And the present invention includes the following inventions. [1] A method for producing cocoa mass, comprising a step of aging cocoa beans so as to adjust the ratio (2-pentyl acetate / acetic acid) of the 2-pentyl acetate content to the acetic acid content in the cocoa mass to 0.10 to 1.00. [2] The method for producing cocoa mass according to [1], wherein the step of aging the cocoa beans further includes adjusting the ratio (isoamyl acetate / acetic acid) of the isoamyl acetate content to the acetic acid content in the cocoa mass to 0.25 to 2.00. [3] The method for producing cacao mass according to [1] or [2], wherein the temperature in the step of aging the cacao beans is 2.0 to 8.5 °C. [4] The method for producing cacao mass according to any one of [1] to [3], wherein the humidity in the step of aging the cacao beans is 68 to 100% RH. [5] The method for producing cacao mass according to any one of [1] to [4], wherein the time of the step of aging the cacao beans is 700 to 1680 hours. [6] The production method according to any one of [1] to [5], wherein the ratio of the acetic acid content to the content of all aroma components in the cacao mass is 2.0 to 10.5%. [7] A method for producing chocolate, comprising using the cacao mass obtained by the production method according to any one of [1] to [6]. [8] The method for producing chocolate according to [7], wherein the chocolate is at least one selected from high-cacao chocolate and milk chocolate. [9] A method for improving the caramel-like flavor of milk chocolate, comprising using the cacao mass obtained by the production method according to any one of [1] to [6].

[10] A method for improving the cacao flavor of high-cacao chocolate, comprising using the cacao mass obtained by the production method according to any one of [1] to [6].

[0012] According to the present invention, when the cacao mass obtained by the above-described production method is used in milk chocolate, it is possible to improve the caramel-like flavor. Further, according to the present invention, when the cacao mass obtained by the above-described production method is used in milk chocolate, it is advantageous for improving the cacao flavor. Further, the present invention is advantageous for improving the cacao flavor when the cacao mass obtained by the above-described production method is used in high-cacao chocolate. Further, the present invention is advantageous for suppressing bitterness and / or astringency and / or sourness when the cacao mass obtained by the above-described production method is used in high-cacao chocolate. Detailed description of the invention

[0013] [Method for Producing Cocoa Mass] One feature of the method for producing cocoa mass of the present invention is that it includes a process of aging cocoa beans (hereinafter also referred to as the aging process) so as to adjust the ratio of specific aroma components in the cocoa mass to a specific range.

[0014] In the present invention, the cocoa beans (hereinafter also referred to as raw cocoa beans) refer to those that have been fermented and / or dried.

[0015] According to one embodiment of the present invention, in the step of aging cocoa beans, the ratio of the 2-pentyl acetate content to the acetic acid content (2-pentyl acetate / acetic acid) in the cocoa mass is, for example, 0.10 to 1.00, preferably 0.12 to 0.60, and more preferably adjusted to 0.13 to 0.30.

[0016] According to another preferred embodiment of the present invention, in the step of aging cocoa beans, the ratio of the isoamyl acetate content (also referred to as isoamyl acetate or isopentyl acetate) to the acetic acid content (isoamyl acetate / acetic acid) in the cocoa mass is, for example, 0.25 to 2.00, preferably adjusted to 0.30 to 1.00, and more preferably 0.30 to 0.50.

[0017] According to one embodiment of the present invention, the content of aroma components such as acetic acid, tetramethylpyrazine, 2-phenylethanol, 2-pentyl acetate, and isoamyl acetate in the cocoa mass of the present invention is in a specific ratio. Therefore, the above method for producing cocoa mass may be a method of adjusting the above aroma components to a specific ratio by the aging process of cocoa beans.

[0018] According to a preferred embodiment of the present invention, the ratio of the acetic acid content to the total aroma component content in the cocoa mass of the present invention is, for example, 11.0% or less, preferably 2.0 to 11.0%, more preferably 2.0 to 10.5%, and even more preferably 3.0 to 10.5%.

[0019] According to another preferred embodiment of the present invention, the ratio of the content of tetramethylpyrazine to the content of all aroma components in the cacao mass of the present invention is, for example, 27.0% or less, preferably 15.0 to 26.0%, more preferably 18.0 to 25.0%.

[0020] According to another preferred embodiment of the present invention, the ratio of the content of 2-phenylethanol (also referred to as phenethyl alcohol) to the content of all aroma components in the cacao mass of the present invention is, for example, 4.0% or less, preferably 1.5 to 3.8%, more preferably 2.0 to 3.7%.

[0021] According to another preferred embodiment of the present invention, the ratio of the content of 2-pentyl acetate to the content of all aroma components in the cacao mass of the present invention is, for example, 1.0% or more, preferably 1.0 to 4.0%, more preferably 1.1 to 3.0%.

[0022] According to another preferred embodiment of the present invention, the ratio of the content of isoamyl acetate to the content of all aroma components in the cacao mass of the present invention is, for example, 2.5% or more, preferably 2.5 to 8.0%, more preferably 3.0 to 7.0%.

[0023] The ratio of the content between specific aroma components in the cacao mass of the present invention (which may also be referred to as the ratio of the content of two specific aroma components) and the ratio of the content of a specific aroma component to the content of all aroma components can be measured by GC / MS analysis. This GC / MS analysis can be carried out, for example, as follows. The aroma components are recovered by solid-phase microextraction (SPME) and subjected to a gas chromatograph-mass (GC / MS) analyzer. Then, the ratio of the peak area value of one specific aroma component to the peak area value of another specific aroma component is calculated to obtain the ratio of the contents between the specific aroma components. Therefore, the ratio of the contents between the above-mentioned specific aroma components is the ratio of the peak area value of one specific aroma component to the peak area value of another specific aroma component (which may also be referred to as the area ratio). Further, the ratio of the peak area value of each aroma component to the total of the obtained peak area values of the aroma components (the peak area values of all aroma components) is calculated to obtain the ratio (%) of the content of a specific aroma component to the content of all aroma components. Therefore, the ratio (%) of the content of a specific aroma component to the content of all aroma components mentioned above is the ratio (%) of the peak area value of the specific aroma component to the total of the peak area values of all aroma components (%, that is, the area %). Here, the above-mentioned "all aroma components" include all aroma components detected at a retention time of 0 to 65 minutes under the following GC conditions.

[0024] The analysis conditions for SPME and GC / MS can be carried out as follows. (Solid-phase microextraction (SPME) conditions) SPME fiber: 50 / 30μm DVB / Carboxen / PDMS (manufactured by Agilent) Preheating: 60°C, 5 min Stirring speed: 250 rpm Extraction of volatile components: 60°C, 30 min Desorption time: 10 min (GC conditions) Apparatus: Gas chromatograph-mass spectrometer (GCMS) GC section: Agilent 8890B MS section: Agilent 5977B Column: Agilent DB-WAX UI 0.25mm × 60m × 0.25μm Column temperature: 40°C - (3°C / min) - 250°C Vaporization chamber temperature: 250°C Carrier gas: He 1.0 mL / min Purge flow rate: 3 mL / min Retention time: 0 - 65 minutes (MS conditions) Ion source temperature: 230 °C Interface temperature: 240 °C Ionization voltage: 70 eV Scan MS: m / z 29 - 350

[0025] According to one embodiment of the present invention, the aging conditions of cacao beans are not particularly limited as long as they are conditions under which aging can be carried out, and conditions suitable for aging (for example, temperature, humidity, aging time, etc.) can be appropriately set as needed. Examples of the aging temperature include a temperature of 2.0 - 8.5 °C, preferably 2.5 - 7.5 °C. Examples of the humidity for aging include a humidity of 68 - 100% RH, preferably 78 - 95% RH. Examples of the aging time include 700 - 1680 hours, preferably 710 - 1460 hours, more preferably 720 - 1440 hours. The air supply rate of the above temperature and humidity air to the space (for example, a room) where aging is carried out is, for example, 0.03 - 0.30 m / second, preferably 0.08 - 0.30 m / second. Here, the air supply rate refers to the speed at a point about 15 cm from the cacao beans. It is preferable that such an air supply rate is constant during the aging process. Further, according to another embodiment of the present invention, in the aging process, it is preferable to stir the air in the space where the cacao beans are aging.

[0026] According to one embodiment of the present invention, the method for producing cacao mass may include each step of a sorting process, a separation process, a roasting process, and a grinding process in addition to the aging process. Those skilled in the art can appropriately set the order of each step of the above processes in the method for producing cacao mass, but preferably, it is carried out in the order of the sorting process, the separation process, the roasting process, the grinding process, or, particularly when the roasting process is the roasting process of cacao beans, in the order of the sorting process, the roasting process, the separation process, the grinding process.

[0027] The sorting process of the present invention is not particularly limited, but examples include removing impurities such as small stones, metal pieces, sand, and thread scraps of bags mixed in cacao beans, as well as bad beans (e.g., unfermented beans, small beans, flat beans, etc.), and selecting good beans.

[0028] The separation process of the present invention is not particularly limited, but examples include crushing the selected beans and removing the skin (cacao shell) etc. using a separator or the like to obtain cacao nibs. When the roasting process described later is the roasting of cacao beans, the cacao beans for which such a separation process is performed are the cacao beans after the roasting process.

[0029] The roasting process of the present invention is not particularly limited, but examples include roasting cacao nibs or cacao beans to bring out the unique aroma of cacao beans. Since the conditions of the above roasting process vary depending on the equipment used, they are not particularly limited, but preferably the roasting process is performed at 110 to 200 °C for 0.3 to 3 hours. The above roasting process can be performed using a roaster.

[0030] The grinding process of the present invention is not particularly limited, but examples include grinding cacao nibs to obtain paste-like cacao mass. Since cacao nibs contain about 55% of fat content (also called cocoa butter), when it is ground, it becomes paste-like. In the above grinding process, the roasted cacao nibs can be ground using a grinder (grinding machine) such as a blade mill, bead mill, or triple stone mill.

[0031] [Chocolate] According to one embodiment of the present invention, the cacao mass of the present invention can be used in chocolate. When the cacao mass of the present invention is used in milk chocolate, it is possible to improve the caramel-like flavor and cacao flavor. Further, when the cacao mass of the present invention is used in high-cacao chocolate, it is advantageous for improving the cacao flavor. Here, the "caramel-like flavor" refers to a caramel-like taste. The "cacao flavor" refers to the aroma and taste of cacao, and the taste of cacao refers to the taste excluding the astringency, bitterness, and sourness contained in cacao.

[0032] The "chocolate" in the present invention is not limited to the components defined in the Fair Competition Rules regarding the display of chocolates, etc., and includes so-called chocolates using cocoa butter and oil and fat processed foods.

[0033] According to one embodiment of the present invention, the chocolate of the present invention can use raw materials normally used in the production of chocolate, such as oils and fats, saccharides such as sugar, cocoa powder, milk raw materials, flavors, emulsifiers, etc., except that it uses the cacao mass obtained by the production method of the present invention.

[0034] According to one embodiment of the present invention, the chocolate of the present invention preferably contains 0 to 60% by mass of oil and fat, more preferably 3 to 30% by mass, and still more preferably 5 to 20% by mass.

[0035] The oils and fats that can be used in the chocolate of the present invention are not particularly limited, but in addition to cocoa butter (cocoa butter), for example, various animal and vegetable oils and fats such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, babassu oil, milk fat, lard, fish oil, whale oil, and their hydrogenated oils, fractionated oils, interesterified oils, etc. can be mentioned.

[0036] According to one embodiment of the present invention, the chocolate of the present invention preferably contains 0 to 60% by mass of carbohydrates, more preferably 10 to 50% by mass, and still more preferably 20 to 40% by mass. Carbohydrates that can be used in the chocolate of the present invention are not particularly limited, and examples include sugar, glucose, fructose, maltose, invert sugar, lactose, monosaccharides, and disaccharides.

[0037] According to one embodiment of the present invention, the chocolate of the present invention preferably contains 0.1 to 2.0% by mass of an emulsifier, more preferably 0.2 to 1.0% by mass. Emulsifiers that can be used in the chocolate of the present invention are not particularly limited, and examples include lecithin.

[0038] According to one embodiment of the present invention, the chocolate of the present invention is preferably high-cocoa chocolate or milk chocolate.

[0039] In the present invention, high-cocoa chocolate (also referred to as dark chocolate or high-cocoa chocolate) means chocolate containing a large amount of cocoa content, where the content of cocoa mass in the chocolate is, for example, 40 to 95% by mass, preferably 50 to 95% by mass, more preferably 60 to 95% by mass, and still more preferably 65 to 95% by mass. The cocoa content in the present invention refers to the total value of cocoa nibs, cocoa mass, cocoa butter, cocoa cake, and cocoa powder excluding moisture. The cocoa content in the high-cocoa chocolate of the present invention is, for example, 60 to 97% by mass, preferably 65 to 96% by mass, and more preferably 70 to 99% by mass.

[0040] In the present invention, milk chocolate refers to chocolate containing 15% by mass or more, preferably 20 - 50% by mass of cocoa together with milk raw materials. The cocoa content in the milk chocolate of the present invention is more preferably 21% by mass or more, still more preferably 25 - 45% by mass, and the milk raw materials are more preferably 10% by mass or more, still more preferably 15 - 30% by mass. Here, examples of the milk raw materials include milk powder (e.g., skim milk powder, whole milk powder, whey powder), butter oil, etc. Also, the content of cocoa mass in the milk chocolate of the present invention is, for example, 10% by mass or more, preferably 15 - 40% by mass, more preferably 20 - 30% by mass.

[0041] According to a preferred embodiment of the present invention, the milk chocolate of the present invention is the milk chocolate described in Article 2, Paragraph 12, Item 1 and Article 4, Paragraph 1, Item 1 of the Fair Competition Rules Regarding the Labeling of Chocolates. Such milk chocolate is (1) a product in which the cocoa content of the chocolate dough is 21% or more of the total weight (where the cocoa butter content is 18% or more of the total weight), the total of the cocoa content and milk solids is within a range not less than 35% of the total weight (the milk fat is 3% or more of the total weight), and milk solids are used instead of the cocoa content, and (2) refers to chocolate manufactured with a chocolate dough having 14% or more of milk solids and 3% or more of milk fat among those using the dairy product of (1). Here, the above-mentioned cocoa butter content refers to the total amount of cocoa butter contained in cocoa butter and cocoa content other than cocoa butter (cocoa nibs, cocoa mass, cocoa cake, and cocoa powder).

[0042] [Method for manufacturing chocolate] According to one embodiment of the present invention, the chocolate of the present invention can be manufactured by a conventionally known method for manufacturing chocolate, except for using (preferably, blending) the cocoa mass of the present invention. The method for manufacturing the chocolate of the present invention may include at least one or all of the steps of, for example, mixing treatment, atomization treatment (refining), refining treatment (conching), tempering treatment, filling treatment, cooling treatment, demolding treatment, packaging treatment, and aging treatment.

[0043] As the mixing process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of mixing cocoa mass with milk raw materials, saccharides, cocoa butter, and the like.

[0044] As the atomization process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of rolling the mixture obtained by the mixing process to make the particles finer. Such particles can usually be ground into a fine particle state so as to be 25 μm or less.

[0045] As the refining process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of thoroughly kneading the atomized chocolate over a long period of time. In such a process, it is preferable to use a conche.

[0046] As the tempering process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of adjusting the temperature of the chocolate after the refining process to make the contained cocoa butter into stable crystals. In such a process, it is preferable to use a tempering machine.

[0047] As the filling process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of pouring the chocolate after the tempering process into a mold, applying vibration, and removing air bubbles.

[0048] As the cooling process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of cooling and solidifying the filled chocolate with a cooling conveyor or the like.

[0049] As the demolding process and packaging process in the method for manufacturing chocolate of the present invention, although not particularly limited, examples include a process of peeling the chocolate from the mold and a process of packaging with aluminum foil, labels, or the like, respectively.

[0050] In the aging process in the method for manufacturing chocolate of the present invention, although not particularly limited, in order to stabilize the quality of chocolate, there is a process of aging for a certain period in a warehouse or the like where the temperature and humidity are adjusted.

[0051] [Method for improving the caramel flavor of milk chocolate] According to another aspect of the present invention, in milk chocolate, a method for improving the caramel flavor is provided. Such a method includes manufacturing milk chocolate by using (preferably, blending) cocoa mass obtained by a manufacturing method including a step of aging cocoa beans so as to adjust the ratio (2-pentyl acetate / acetic acid) of the 2-pentyl acetate content to the acetic acid content in the cocoa mass to 0.10 to 1.00.

[0052] [Method for improving the cocoa flavor in high-cocoa chocolate] According to another aspect of the present invention, in high-cocoa chocolate, a method for improving the cocoa flavor is provided. Such a method includes manufacturing high-cocoa chocolate by using (preferably, blending) cocoa mass obtained by a manufacturing method including a step of aging cocoa beans so as to adjust the ratio (2-pentyl acetate / acetic acid) of the 2-pentyl acetate content to the acetic acid content in the cocoa mass to 0.10 to 1.00.

[0053] Any of the above aspects of the method for improving the caramel flavor of milk chocolate and the method for improving the cocoa flavor in high-cocoa chocolate can be implemented according to the description of the method for manufacturing the cocoa mass of the present invention.

Examples

[0054] The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

[0055] Test Example 1: Examination of the Aging Conditions of Cocoa Beans In this test example, first, cacao beans that had undergone the processes of fermentation and drying were placed in a cacao bean storage room. Then, in test groups A to G, as described in Table 1, air with different temperatures and humidities was sent into the cacao bean storage room and then discharged. During storage, air stirring was performed by a fan in the cacao bean storage room to expose the cacao beans to the above-mentioned air. Specifically, at a point about 15 cm from the cacao beans, the cacao beans were exposed to the above-mentioned air at a constant air supply rate (0.08 - 0.20 m / s). Storage (aging) under the above conditions was carried out for the time described in Table 1 in each test group, changing the ratio of aroma components in the cacao beans.

[0056] The cacao beans obtained in each of the above test groups were processed into cacao mass. The processing of cacao mass was carried out by the usual method. Specifically, the cacao beans were subjected to sorting, roasting, separation, and grinding treatments to obtain cacao mass.

[0057] <Measurement of aroma components> 3 g of cacao mass was placed in a 20 mL vial to serve as an analysis sample. Aroma components were recovered by solid-phase microextraction (SPME) and subjected to a gas chromatograph-mass (GC / MS) analyzer. The ratio of the peak area value of one specific aroma component to the peak area value of another specific aroma component was calculated. The area ratio of each aroma component to the total peak area value of the obtained aroma components was calculated. (Solid-phase microextraction (SPME) conditions) SPME fiber: 50 / 30μm DVB / Carboxen / PDMS (manufactured by Agilent) Preheating: 60°C, 5 min Stirring speed: 250 rpm Extraction of volatile components: 60°C, 30 min Desorption time: 10 min (GC conditions) Apparatus: Gas chromatograph-mass spectrometer (GCMS) GC section: Agilent 8890B MS section: Agilent 5977B Column: Agilent DB-WAX UI 0.25mm×60m×0.25μm Column temperature: 40°C - (3°C / min) - 250°C Vaporization chamber temperature: 250°C Carrier gas: He 1.0 mL / min Purge flow rate: 3 mL / min Retention time: 0 - 65 minutes (MS conditions) Ion source temperature: 230°C Interface temperature: 240°C Ionization voltage: 70 eV Scan MS: m / z29 - 350

[0058] Table 1 shows the measurement results of the aroma components of cocoa mass obtained under each storage condition and the ratio of its specific aroma components.

Table 1

[0059] Test Example 2: Sensory Test of Chocolate Using the cocoa mass obtained in Test Example 1, milk chocolate and high-cocoa chocolate were each prepared. The specific blending ratios of the raw materials are as shown in Table 2.

Table 2

[0060] Milk chocolate and high-cocoa chocolate were manufactured by the usual chocolate manufacturing method (including mixing treatment, atomization treatment, refining treatment, tempering treatment, filling treatment, cooling treatment, and aging treatment).

[0061] For the milk chocolate and high-cocoa chocolate obtained above, sensory evaluations were conducted on 10 panelists trained to the extent that they could assign the same score to the same sample in a single-blind test (single-blind). The evaluation items for the milk chocolate sensory evaluation were "caramel flavor", "cocoa flavor", and "overall evaluation". The evaluation items for the high-cocoa chocolate sensory evaluation were "bitterness", "sourness", "astringency", "cocoa flavor", and "overall evaluation". Each evaluation item was evaluated on a scale of 1 to 7 points. A higher numerical value indicates a stronger intensity or preference. Here, "caramel flavor" refers to a caramel-like taste, and a higher numerical value indicates a stronger caramel flavor. Specifically, it ranges from 1 (weak caramel flavor) to 4 (moderate caramel flavor) to 7 (strong caramel flavor). "Cocoa flavor" refers to the aroma and taste of cocoa, and a higher numerical value indicates a stronger cocoa flavor. Here, the taste of cocoa refers to the taste excluding the astringency, bitterness, and sourness contained in cocoa. Specifically, it ranges from 1 (weak cocoa flavor) to 4 (moderate cocoa flavor) to 7 (strong cocoa flavor). "Bitterness" indicates that a higher numerical value means a stronger bitterness. Specifically, it ranges from 1 (weak bitterness) to 4 (moderate bitterness) to 7 (strong bitterness). "Sourness" indicates that a higher numerical value means a stronger sourness. Specifically, it ranges from 1 (weak sourness) to 4 (moderate sourness) to 7 (strong sourness). "Astringency" indicates that a higher numerical value means a stronger astringency. Specifically, it ranges from 1 (weak astringency) to 4 (moderate astringency) to 7 (strong astringency). "Overall evaluation" evaluates the overall balance, and a higher numerical value indicates a better balance as chocolate. Specifically, it ranges from 1 (poor balance) to 4 (good balance) to 7 (very good balance). Also, statistical analysis was performed using Bartlett's test to test for homoscedasticity between levels, and a multiple comparison test was conducted in accordance with the homoscedasticity.

[0062] Table 3 below shows the sensory evaluation results of the milk chocolate. The scores of the sensory evaluation results are shown as the mean value ± standard deviation.

[0063]

Table 3

[0064] In test plots B and C where the ratio of 2-pentyl acetate / acetic acid was 0.10 or more and the ratio of isoamyl acetate / acetic acid was 0.25 or more, the caramel-like and cocoa-like flavors were stronger than in test plots E and G where the ratio of 2-pentyl acetate / acetic acid was less than 0.10 and the ratio of isoamyl acetate / acetic acid was less than 0.25. Furthermore, for the comprehensive evaluation, test plots B and C were better than test plots E and G. In the comprehensive evaluation, a significant difference was confirmed between test plot G and test plot B (p < 0.05). The significance test was performed by Bartlett's test to test the homoscedasticity between levels (groups), followed by a multiple comparison test adjusted to homoscedasticity. In the case of heteroscedasticity in Bartlett's test, after the Kruskal-Wallis test, a two-group comparison according to the result of the F-test was performed by the t-test, and the significance was tested with the significance probability corrected by the Bonferroni adjustment. In the case of homoscedasticity, after confirming the presence of a significant difference within the levels by one-way analysis of variance, the significance was tested by Scheffe's method. Furthermore, as a result of performing multiple regression analysis, it was found that the evaluation points of the caramel-like and cocoa-like flavors had a high influence on the comprehensive evaluation score of milk chocolate (t-value for caramel-like flavor: 3.86, t-value for cocoa-like flavor: 6.36) In addition, the following comments were given as comments from the panelists. · Test plot B had a caramel-like flavor in the finish (aftertaste) and was sweet and delicious. · Test plot B had a stronger caramel-like flavor and a smoother sweetness than test plot G. It had a good coherence (good overall balance). · Test plot B was easier to eat and had a cocoa-like flavor than test plot G.

[0065] Table 4 below shows the sensory evaluation results of high-cocoa chocolate. The scores of the sensory evaluation results are shown as the mean ± standard deviation.

[0066]

Table 4

[0067] In test plot C where the ratio of 2-pentyl acetate / acetic acid is 0.10 or more and the ratio of isoamyl acetate / acetic acid is 0.25 or more, the cacao flavor was stronger and the bitterness, sourness and astringency were suppressed compared to test plots E and G where the ratio of 2-pentyl acetate / acetic acid is less than 0.10 and the ratio of isoamyl acetate / acetic acid is less than 0.25. Regarding the sourness, it is considered that the low content of acetic acid is also a factor. Furthermore, for the comprehensive evaluation, test plot C was better than test plots E and G. In the comprehensive evaluation, significant differences were confirmed between test plot G and test plot C, and between test plot E and test plot C (p < 0.05). The significance test was the same as above. Furthermore, as a result of performing multiple regression analysis, it was found that the evaluation scores of sourness and cacao flavor had a high influence on the comprehensive evaluation score of cacao chocolate.

Claims

1. A method for producing cacao mass, comprising a step of aging cacao beans so that the ratio of the 2-pentyl acetate content to the acetic acid content (2-pentyl acetate / acetic acid) in the cacao mass is adjusted to 0.10 to 1.

00.

2. The method for producing cacao mass according to claim 1, wherein the step of aging the cacao beans further comprises adjusting the ratio of the isoamyl acetate content to the acetic acid content (isoamyl acetate / acetic acid) in the cacao mass to 0.25 to 2.

00.

3. The method for producing cacao mass according to claim 1 or 2, wherein the temperature in the step of aging the cacao beans is 2.0 to 8.5 °C.

4. The method for producing cacao mass according to claim 3, wherein the humidity in the step of aging the cacao beans is 68 to 100% RH.

5. The method for producing cacao mass according to claim 3, wherein the time of the step of aging the cacao beans is 700 to 1680 hours.

6. The production method according to claim 1 or 2, wherein the ratio of the acetic acid content to the content of all aroma components in the cacao mass is 2.0 to 10.5%.

7. A method for producing chocolate, comprising using the cacao mass obtained by the production method according to claim 1 or 2.

8. The method for producing chocolate according to claim 7, wherein the chocolate is at least one selected from high-cacao chocolate and milk chocolate.

9. A method for improving the caramel-like flavor of milk chocolate, comprising using the cacao mass obtained by the production method according to claim 1 or 2.

10. A method for improving the cacao flavor of high-cacao chocolate, comprising using the cacao mass obtained by the production method according to claim 1 or 2.

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