Cocoa-flavored composition

Abstract

To provide a cocoa-flavored composition that, despite containing calcium, achieves a reduced powdery feeling without degrading the natural cocoa flavor, and provides excellent palatability.SOLUTION: A cocoa-flavored composition comprises at least one selected from the group consisting of calcium and salts thereof (A), and γ-aminobutyric acid (B) and / or isomaltulose (C).SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a cocoa flavor composition, and more particularly to a cocoa flavor composition that has an excellent cocoa flavor and is free from powdery texture. [Background technology]

[0002] In recent years, foods and beverages have been proposed that not only allow you to enjoy the original flavor but also contain various nutrients for health reasons.

[0003] For example, Patent Document 1 proposes a calcium-containing drink and a drink composition thereof that are useful for reducing fatigue, preventing cramps, and preventing stress fractures.

[0004] However, although this beverage composition contains calcium and is excellent for health, such as increasing bone strength and reducing fatigue, there are problems in that the characteristic calcium odor impairs the original flavor of the beverage, and because calcium is difficult to disperse in liquid, there are also problems in that the beverage feels powdery or clumps, making it difficult to drink. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2021-108632 Summary of the Invention [Problem to be solved by the invention]

[0006] In view of this background, the present invention aims to provide a highly palatable cocoa-flavored composition that contains calcium but has reduced powdery texture without impairing the inherent flavor of cocoa. [Means for solving the problem]

[0007] However, the present inventors have conducted extensive research in light of the above circumstances, and have found that The inventors have found that by containing at least one component (A) selected from the group consisting of calcium and its salts, and γ-aminobutyric acid (B) and / or isomaltulose (C), a highly palatable cocoa-flavored composition can be obtained that is less powdery without impairing the original cocoa flavor, and have completed the present invention.

[0008] That is, the present invention has the following aspects. [1] A cocoa flavor composition comprising (A) at least one selected from the group consisting of calcium and its salts, and (B) gamma-aminobutyric acid and / or isomaltulose. [2] The cocoa flavor composition according to [1], wherein the amount of the component (B) is set to 0.1 to 0.7 parts by mass per 1 part by mass of the component (A). [3] The cocoa flavor composition according to [1] or [2], wherein the amount of the component (C) is set to 2 to 35.3 parts by mass per 1 part by mass of the component (A). [4] The cocoa flavor composition according to [1], wherein the amount of the component (B) is set to 0.01 to 10 parts by mass per 1 part by mass of the component (A). [5] The cocoa flavor composition according to [1], wherein the amount of the component (C) is set to 0.01 to 50 parts by mass per part by mass of the component (A). [6] The cocoa flavor composition according to any one of [1] to [5], wherein the particle size of component (A) is 0.1 to 1000 μm. [7] The cocoa flavor composition according to any one of [1] to [6], wherein the particle size of component (B) is 1 to 1000 μm. [8] The cocoa flavor composition according to any one of [1] to [7], wherein the particle size of component (C) is 1000 μm.

[10] A composition comprising (A) at least one selected from the group consisting of calcium and salts thereof, and (B) gamma-aminobutyric acid and / or isomaltulose (C).

[11] The composition according to

[10] , wherein the amount of the component (B) is 0.01 to 10 parts by mass per part by mass of the component (A).

[12] The composition according to

[10] , wherein the amount of the component (C) is 0.01 to 50 parts by mass per part by mass of the component (A).

[13] The composition according to any one of

[10] to

[12] , wherein the particle size of the component (A) is 0.1 to 1000 μm.

[14] The composition according to any one of

[10] to

[13] , wherein the particle size of the component (B) is 1 to 1000 μm.

[15] The composition according to any one of

[10] to

[14] , wherein the particle size of the component (C) is 1000 μm.

[16] The composition according to any one of

[10] to

[15] , which has a cocoa flavor. [Effects of the Invention]

[0009] The present invention contains at least one component (A) selected from the group consisting of calcium and its salts, and γ-aminobutyric acid (B) and / or isomaltulose (C), and therefore can be suitably used as a highly palatable cocoa-flavored composition with reduced powdery texture without impairing the original cocoa flavor. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described below based on examples of embodiments for carrying out the present invention, but the present invention is not limited to the embodiments described below.

[0011] In this specification, "x and / or y (x and y are optional configurations)" means at least one of x and y, and can mean three possibilities: x only, y only, or x and y. In this specification, when the expression "X to Y" (X and Y are any numbers) is used, unless otherwise specified, it means "X or more and Y or less," as well as "preferably larger than X" or "preferably smaller than Y." In this specification, when it is expressed as "X or more" (X is any number) or "Y or less" (Y is any number), it also means that "it is preferably greater than X" or "it is preferably less than Y." In the present specification, when numerical ranges are described in stages, the upper or lower limit of a certain numerical range can be arbitrarily combined with the upper or lower limit of another numerical range. In addition, in the numerical ranges described herein, the upper or lower limit of the numerical range can also be replaced with the values ​​shown in the examples or formulation examples.

[0012] A cocoa flavor composition according to one embodiment of the present invention (hereinafter sometimes referred to as "this embodiment") contains at least one component (A) selected from the group consisting of calcium and its salts, and γ-aminobutyric acid (B) and / or isomaltulose (C). Details are explained below.

[0013] In this embodiment, the term "cocoa-flavored composition" refers to a composition containing a solid (including a chocolate intermediate) obtained by reducing the fat content of cocoa mass, or a composition flavored with the aroma of the solid (including a chocolate intermediate). Pure cocoa is defined as cocoa powder containing 22% or more cocoa butter by total weight and 7% or less moisture, and containing no other flavorings than vanilla. However, modified cocoa, which is made by adding sugars, dairy products, malt, flavorings, etc. to pure cocoa, is also included in the "cocoa-flavored composition," and may be expressed as "cocoa flavor," "cocoa flavor," "chocolate flavor," "chocolate flavor," or with a picture of cocoa or chocolate.

[0014] <(A) At least one selected from the group consisting of calcium and its salts> The component (A) used in this embodiment may be calcium itself or a calcium salt formed by salting with an acid, and may be derived from coral, shells, eggshells, etc. Examples of the acid include citric acid, lactic acid, phosphoric acid, malic acid, succinic acid, tartaric acid, fumaric acid, glacial acetic acid, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, and carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, and galacturonic acid, C2-C30 carboxylic acids, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acids, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-δ-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, and polyglutamic acid. Among these, it is preferable to use calcium derived from coral, calcined shell calcium, calcium derived from eggshells, etc. from the viewpoint of formulation.

[0015] The component (A) used in this embodiment can be from any source, such as a naturally occurring mineral ore or a commercially available product. The component (A) may be in any shape, but is preferably in the form of granules or powder. It may also be in the form of secondary particles formed by aggregation of primary particles, and the secondary particles may contain a binder.

[0016] When a granular component (A) is used, from the viewpoint of dispersibility, the particle size is preferably 0.01 to 200 μm, more preferably 0.1 to 50 μm, even more preferably 1 to 20 μm, and even more preferably 1 to 10 μm. From the viewpoint of enhancing the effects of the present invention, the particle size may be 0.01 μm or more, 0.05 μm or more, 0.1 μm or more, 0.5 μm or more, 1 μm or more, or 2 μm or more, or may be 1000 μm or less, 500 μm or less, 200 μm or less, 100 μm or less, 75 μm or less, 50 μm or less, 30 μm or less, 20 μm or less, or 10 μm or less. In this specification, unless otherwise specified, the term "particle size" refers to the average particle size (D 50) means

[0017] Examples of the component (A) include ES powder (eggshell calcium, particle size 4 to 10 μm, manufactured by Zennoh Kewpie Egg Station Co., Ltd.) and dolomite (particle size 10 to 13 μm, manufactured by Adaptogen Pharmaceutical Kyushu Co., Ltd.). These can be used alone or in combination of two or more.

[0018] The daily dose of the component (A) is not particularly limited, but is preferably 200 mg to 680 mg, more preferably 300 mg to 650 mg, and even more preferably 508 mg to 600 mg. When two or more components (A) are contained, the total amount thereof is preferably within the above range. Furthermore, the component (A) may be 200 mg or more, 300 mg or more, or 510 mg or more, or 680 mg or less, 650 mg or less, or 600 mg or less.

[0019] The content of component (A) in the cocoa flavor composition is preferably 0.1 to 15% by mass, more preferably 0.5 to 10% by mass, and even more preferably 1 to 5% by mass. When two or more components (A) are contained, the total content thereof is preferably within the above range. Furthermore, component (A) may be 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, or 5% by mass or more, or 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less, of the total cocoa flavor composition.

[0020] <γ-aminobutyric acid (B)> Gamma-aminobutyric acid (GABA: (B) component) is an amino acid that functions primarily as an inhibitory neurotransmitter and is known to have the effects of relieving stress and improving sleep quality.

[0021] The component (B) used in this embodiment may be prepared in any manner, but may be prepared, for example, by fermenting glutamic acid using lactic acid bacteria, followed by heat sterilization, filtration, concentration, and powderization. Examples of such powders include Lactogaban and Pharmagaba 20-S (both with an average particle size of 200 to 400 μm, both manufactured by Pharma Foods Co., Ltd.). These can be used alone or in combination of two or more.

[0022] When this embodiment contains component (B), the daily dose is not particularly limited, but from the viewpoint of dispersibility, it is preferably 26 to 200 mg, more preferably 30 to 150 mg, and even more preferably 50 to 100 mg. Furthermore, component (B) may be 26 mg or more, 30 mg or more, 50 mg or more, or 70 mg or more, or may be 200 mg or less, 150 mg or less, or 100 mg or less.

[0023] When a granular component (B) is used, from the viewpoint of enhancing the effects of the present invention, the particle size is preferably 1 to 1000 μm, more preferably 10 to 700 μm, even more preferably 50 to 500 μm, still more preferably 100 to 400 μm, and particularly preferably 200 to 320 μm. Alternatively, the particle size may be 1 μm or more, 10 μm or more, 50 μm or more, 70 μm or more, 100 μm or more, 150 μm or more, or 200 μm or more, or may be 1000 μm or less, 800 μm or less, 600 μm or less, 400 μm or less, 300 μm or less, or 200 μm or less.

[0024] When the present embodiment includes the component (B), the component (B) is preferably contained in an amount of 0.1 to 0.7 parts by mass, more preferably 0.15 to 0.6 parts by mass, and even more preferably 0.2 to 0.4 parts by mass per part by mass of the component (A). Alternatively, the amount may be 0.01 parts by mass or more, 0.05 parts by mass or more, 0.1 parts by mass or more, or 0.2 parts by mass or more, or may be 10 parts by mass or less, 5 parts by mass or less, 1 part by mass or less, 0.5 parts by mass or less, 0.1 parts by mass or less, or the like. When the ratio of the component (A) to the component (B) is set within the above range, the cocoa aroma is more pronounced, which tends to result in a more palatable product and a reduced powdery texture.

[0025] The content of component (B) in the entire cocoa flavor composition is preferably 0.01 to 20% by mass, more preferably 0.05 to 10% by mass, and even more preferably 0.1 to 5% by mass, and may be 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, or 5% by mass or more, or may be 20% by mass or less, 15% by mass or less, 10% by mass or less, 5% by mass or less, 3% by mass or less, or 1% by mass or less.

[0026] <Isomaltulose (C)> Isomaltulose is a disaccharide made up of glucose and fructose, and is a natural sugar found in trace amounts in honey.

[0027] The component (C) used in this embodiment may be prepared in any manner, but can be prepared, for example, by treating sugar with an enzyme to change the bond position between glucose and fructose (from α-1,2 bond to α-1,6 bond). Examples of such a component include Palatinose (registered trademark) (manufactured by DM Mitsui Sugar Co., Ltd.). A representative example is crystalline Palatinose PST-N (manufactured by DM Mitsui Sugar Co., Ltd., with a cumulative particle size of 90% or more of the particle size being 710 μm or less), but is not limited to this. These can be used alone or in combination of two or more.

[0028] When the present embodiment includes the component (C), the component (C) may be in any form, but is preferably in the form of, for example, crystal or powder, and more preferably in the form of crystal. When using crystalline cocoa, from the viewpoint of enhancing the effects of the present invention, such as better cocoa aroma, better palatability, reduced powderiness, and dispersibility, the particle size is preferably 710 μm or less, and more preferably 500 μm or less. It may also be 1000 μm or less, 900 μm or less, or 800 μm or less. It is also preferable that 90% or more of the cumulative particle size be 710 μm or less. When using powder, the particle size is preferably 150 μm or less, more preferably 100 μm or less, from the viewpoints of better cocoa aroma, better palatability, and reduced powderiness. It is also preferable that 90% or more of the particle size is 150 μm or less.

[0029] When this embodiment contains component (C), the daily dose is not particularly limited, but is preferably 500 to 10,000 mg, more preferably 2,000 to 7,000 mg, and even more preferably 3,000 to 4,500 mg. Furthermore, component (C) may be 200 mg or more, 500 mg or more, 1,000 mg or more, 2,000 mg or more, or 3,000 mg or more, or 20,000 mg or less, 15,000 mg or less, 10,000 mg or less, 7,000 mg or less, or 4,500 mg or less.

[0030] When the present embodiment includes component (C), the content of component (C) is preferably 2 to 35.3 parts by mass, more preferably 3 to 25 parts by mass, and even more preferably 5 to 15 parts by mass per part by mass of component (A). Alternatively, the content may be 0.01 parts by mass or more, 0.1 parts by mass or more, 0.5 parts by mass or more, 1 part by mass or more, 2 parts by mass or more, 3 parts by mass or more, 5 parts by mass or more, or 10 parts by mass or more, or may be 50 parts by mass or less, 30 parts by mass or less, 20 parts by mass or less, 15 parts by mass or less, 10 parts by mass or less, 5 parts by mass or less, etc.

[0031] Furthermore, when the present embodiment also contains the component (B), the component (C) is preferably contained in an amount of 10 to 500 parts by mass, more preferably 20 to 200 parts by mass, and even more preferably 30 to 50 parts by mass per part by mass of the component (B).

[0032] The content of component (C) in the cocoa flavor composition is preferably 0.01 to 80% by mass, more preferably 0.05 to 75% by mass, and even more preferably 0.1 to 70% by mass, and may be at least 0.01%, 0.05%, 0.1%, 0.5%, 1%, or 5% by mass, or may be at most 90%, 80%, 75%, 70%, 50%, 30%, 10%, 5%, 3%, or 1% by mass.

[0033] <Other ingredients> This embodiment may contain components other than the components (A) to (C). Examples of such ingredients include flavors having a cocoa scent, cocoa powder, cocoa extract powder, cacao nibs, fermented cacao butter, chocolate, and granulated sugar.

[0034] Examples of the flavor having the cocoa scent include water-soluble cocoa flavorings and oil-soluble cocoa flavorings. When the present embodiment contains a flavor having a cocoa aroma, the content of the flavor is preferably 0.01 to 20 mass % of the entire cocoa flavor composition, more preferably 0.05 to 10 mass %, and even more preferably 0.1 to 2 mass %, in terms of better cocoa aroma, better palatability, and reduced powdery texture.

[0035] Examples of the cocoa include cocoa powder and cacao nibs. When the present embodiment contains cocoa, the content of cocoa is preferably 0.01 to 60 mass%, more preferably 0.05 to 40 mass%, and even more preferably 0.1 to 20 mass%, of the entire cocoa flavor composition, in terms of better cocoa aroma, better palatability, and reduced powdery texture.

[0036] In this embodiment, it is preferable to contain sugars because they enhance the cocoa aroma, improve palatability, and reduce powdery texture. When sugars are contained, the content of sugars is preferably 5 to 95% by mass, more preferably 10 to 92% by mass, and even more preferably 20 to 90% by mass of the entire cocoa flavor composition. The sugar content may be 5% by mass or more, 10% by mass or more, or 20% by mass or more, or may be 95% by mass or less, 92% by mass or less, 90% by mass or less, 70% by mass or less, 60% by mass or less, 40% by mass or less, or 35% by mass or less.

[0037] Examples of the sugars include sugars derived from sugarcane or sugarbeet such as white sugar, granulated sugar, brown sugar, etc., sugars derived from milk such as lactose and lactitol, sugars derived from starch such as corn or cassava such as oligosaccharides, sorbitol, maltitol, trehalose, starch syrup, reduced starch syrup, and dextrin, and sugars derived from wood such as xylose and xylitol. Of these, sugars derived from sugarcane or sugarbeet such as white sugar or granulated sugar are preferred because they are superior in releasing the cocoa aroma, are more palatable, and are less powdery.

[0038] Other additives that are commonly used in foods can also be used, such as stabilizers, surfactants, lubricants, solubilizers, buffers, sweeteners, bases, adsorbents, flavorings, binders, suspending agents, hardeners, antioxidants, glossing agents, flavorings, coating agents, shells, humectants, moisturizing agents, fillers, antifoaming agents, refreshing agents, chewing agents, antistatic agents, flavorings, colorants, sugar coating agents, isotonicity agents, softeners, emulsifiers, adhesives, adhesion enhancers, viscosity adjusters, foaming agents, pH adjusters, pH regulators, excipients, dispersants, disintegrants, disintegration aids, fragrances, moisture-proofing agents, preservatives, solubilizers, solubilizing aids, solvents, and fluidizing agents. These can be used alone or in combination of two or more.

[0039] The cocoa flavor composition of this embodiment can be produced, for example, as follows: First, component (A) is mixed with component (B) and / or (C), and then a cocoa flavor or the like is added to the mixture and mixed. Alternatively, all ingredients including component (A) and component (B) and / or (C) may be mixed at once. Alternatively, the mixed ingredients may be dried, sized, sieved, or the like to produce the cocoa flavor composition.

[0040] The cocoa flavor composition of this embodiment may be in the form of a solid (powder, granules, gel, candy, tablet, etc.) or a liquid, but is preferably in the form of a powder or granule from the viewpoint of excellent storage stability.

[0041] The cocoa flavor composition thus obtained, even though it contains calcium, has a reduced powdery texture without impairing the original cocoa flavor, and is highly palatable. Moreover, it is endowed with health benefits derived from calcium, and if it contains GABA, it also has the effects of GABA, and if it contains isomaltulose, it also has the effects derived from isomaltulose. [Example]

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples as long as it does not depart from the gist of the invention. In the examples, "parts" and "%" are by mass.

[0043] First, the following materials were prepared to prepare the Examples, Comparative Examples, and Reference Examples. Calcium (A): ES Powder (calcium content 34%, manufactured by Zennoh, Kewpie, and Egg Station) GABA(B): Lactogaban (Pharma Foods) Isomaltulose (C): Crystalline Palatinose PST-N (DM Mitsui Sugar Co., Ltd.) Cocoa flavor: Liquid flavoring CCA-68961 (manufactured by Chemi-Com Japan) Granulated sugar: Granulated sugar GS (DM Mitsui Sugar Co., Ltd.)

[0044] [Examples 1 to 4, Comparative Examples 1 to 8, Reference Examples 1 to 4] Each cocoa-flavored composition was prepared by mixing the ingredients in the amounts shown in Tables 1 to 4. The resulting cocoa-flavored composition and 150 mL of water were placed in a shaker, and the shaker was shaken up and down 10 times to prepare a cocoa-flavored drink. The values ​​in the tables are expressed in mg of pure components.

[0045] Four panelists, selected through a prescribed sensory evaluation panel selection screening, took a sip of each of the resulting cocoa-flavored drinks in a randomly selected order, and gave scores based on the following criteria for three categories: "cocoa aroma," "powderyness," and "palatability." The average score was used as the evaluation for each category. The results are shown in Tables 1 to 4 below. The sensory evaluation was carried out for each group shown below, and after one group was finished, a predetermined time was allowed to pass before the next group was evaluated. Group 1 (Table 1): Reference Example 1, Comparative Examples 1 and 2, Example 1 Group 2 (Table 2): Reference Example 2, Comparative Examples 3 and 4, Example 2 Group 3 (Table 3): Reference Example 3, Comparative Examples 5 and 6, Example 3 Group 4 (Table 4): Reference Example 4, Comparative Examples 7 and 8, Example 4

[0046] [Evaluation of cocoa aroma] 1 point...No cocoa scent. 2 points: A slight cocoa scent. 3 points...It has a cocoa scent, but the scent is weak for a cocoa-flavored drink. 4 points: The cocoa scent is strong enough to be recognized as a cocoa-flavored drink. 5 points...Has a satisfying cocoa aroma that makes it a cocoa-flavored drink.

[0047] [Powdery] 1 point...It feels very powdery and strange. 2 points: It feels powdery, but not so much that it feels strange. 3 points...I can't say it's powdery or not. 4 points...Not very powdery. 5 points...Not powdery at all.

[0048] [Preferences] 1 point...It was difficult to drink, so I stopped drinking it halfway through. 2 points: Difficult to swallow, but can be swallowed. 3 points...Neither easy to drink nor difficult to drink. 4 points: Can be drunk without any resistance. 5 points...Very easy to drink.

[0049] [Table 1]

[0050] [Table 2]

[0051] [Table 3]

[0052] [Table 4]

[0053] As shown in Tables 1 and 2 above, it was found that the release of cocoa aroma was suppressed when calcium alone or GABA alone (Comparative Examples 1 to 4) was used. On the other hand, in Examples 1 and 2, which combined calcium and GABA, the cocoa aroma was improved, and the palatability was found to be better than that of Reference Examples 1 and 2, which did not contain calcium.

[0054] As shown in Tables 3 and 4 above, it was found that the release of cocoa aroma was suppressed when calcium alone or isomaltulose alone (Comparative Examples 5 to 8) was used. On the other hand, in Examples 3 and 4, in which calcium and isomaltulose were combined, it was found that the cocoa aroma was improved and the palatability was also increased.

[0055] [Examples 5 to 8, Comparative Examples 9 to 10, Reference Examples 5 to 6] Each cocoa flavor composition was prepared by mixing the ingredients in the amounts shown in Table 5. The resulting cocoa flavor composition and 150 mL of water were placed in a shaker, and the shaker was shaken up and down 10 times to agitate. The composition was then visually observed for precipitation, and the time required for the suspended matter to disappear and the precipitation to stabilize (the time required for the suspended matter to disappear and sedimentation to cease) was measured. The time was not measured for samples in which no precipitation occurred. The values ​​in the table are expressed in mg of pure components. These results are also shown in Table 5.

[0056] [Table 5]

[0057] As shown in the results in Table 5, the addition of calcium causes a precipitate to form, but it was confirmed that the addition of GABA and isomaltulose increases the time it takes for the precipitate to stabilize. That is, it was found that the dispersibility of the composition was improved by blending components B and C. [Industrial Applicability]

[0058] The cocoa flavor composition of the present invention can be suitably used as a health-conscious, highly palatable cocoa drink or cocoa flavored powdered beverage.

Claims

1. A cocoa flavor composition comprising (A) at least one selected from the group consisting of calcium and its salts, and (B) γ-aminobutyric acid and / or (C) isomaltulose.

2. 2. The cocoa flavor composition according to claim 1, wherein the amount of the component (B) is set to 0.1 to 0.7 parts by mass per 1 part by mass of the component (A).

3. 3. The cocoa flavor composition according to claim 1, wherein the amount of the component (C) is set to 2 to 35.3 parts by mass per 1 part by mass of the component (A).

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