Ground cacao fruit and process for producing the same

Abstract

To provide a new food material capable of making the best use of a characteristic color tone derived from anthocyanin, or maintaining a large amount of procyanidins which are functional components of cacao, and applicable to various foods.SOLUTION: To provide a cacao fruit ground product having a pH of ≤ 4.5 and conductivity. The color tone of the cacao fruit ground product is ≥ 29 in L * value, ≥ 18 in a * value and ≤ 25 in b * value.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a ground cacao fruit product and a method for producing the same. The present invention is useful in fields such as food production. [Background technology]

[0002] Cocoa beans are generally fermented and dried in the producing country before being exported, where they are roasted, ground, and processed in factories to produce chocolate. Traditionally, cocoa mass and cocoa powder are well-known as cocoa-derived food ingredients, but several other products have also been investigated.

[0003] For example, Patent Document 1 discloses a method for treating unfermented cocoa beans, which comprises the steps of: (a) adding water to unfermented cocoa beans with or without pulp and mucilage of the cocoa beans to prepare a suspension; The method includes the steps of (b) subjecting the suspension to a wet grinding process, (c) subjecting the suspension to a heat treatment at a temperature of 70°C or less, (d) separating the suspension into an aqueous phase (heavy phase), a fat phase (light phase) containing cocoa butter as a major component and solids and / or water as minor components, and a solid phase containing cocoa powder and water, and (e) processing the three phases separately, the steps including separating the cocoa butter from the fat phase and separating the cocoa powder from the solid phase. and separating the cocoa flavor and polyphenol powder from at least the aqueous phase, wherein the unfermented cocoa beans have not been pre-dried and have been subjected to an incubation step prior to step (a), and the incubation step comprises soaking the unfermented cocoa beans in an ethanol solution in an amount sufficient to cover the unfermented cocoa beans, at a temperature of 10°C to 70°C, for a period of 2 hours to 10 days. Patent Document 2 proposes a method for producing red or purple cocoa-derived material, the method comprising the steps of (i) treating cocoa nibs obtained from beans or seeds having a higher polyphenol content than fermented cocoa beans with an acid, and (ii) optionally drying the nibs, wherein the red or purple cocoa-derived material contains at least 20 mg / g of polyphenols, the beans or seeds being unfermented or fermented for up to three days, and the method further comprising the step of pre-drying and / or heating the cocoa beans or seeds to produce cocoa nibs, the method not involving the addition of enzymes. Patent Document 3 also proposes a method for producing low-flavor cocoa from unfermented cocoa beans, the method comprising the steps of treating the cocoa beans to destroy their cellular structure and then oxidizing them, the method being such that the pH of the cocoa nibs in the cell structure-destroying step is 4.5 or below or 6.0 or above.

[0004] Patent Document 4 proposes a cocoa product having a fruity flavor selected from the group consisting of cocoa powder, cocoa liquor, and cocoa butter, containing fruity aroma compounds in amounts of at least 2.5 μg / kg ethyl 2-methylpropanoate, at least 7.5 μg / kg ethyl 2-methylbutanoate, at least 10 μg / kg ethyl 3-methylbutanoate, at least 50 μg / kg phenylacetaldehyde, and at least 100 μg / kg 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and the cocoa product is derived from well-fermented cocoa beans. Patent Document 5 also proposes a method for reducing polyphenol oxidase activity in cocoa beans to obtain cocoa beans with reduced polyphenol oxidase activity and a high polyphenol content. The method includes steaming and drying unfermented, unroasted raw cocoa beans to provide cocoa beans with reduced polyphenol oxidase activity, wherein the unfermented, unroasted raw beans are selected from the group consisting of slate, brown, or purple cocoa beans. Patent Document 6 further proposes a method for producing a red cocoa product for use in preparing a food or food ingredient, the method comprising the steps of providing an underfermented or substantially unfermented cocoa bean composition, recovering nibs from the cocoa beans, treating the nibs with an acidic composition, followed by washing and drying the nibs, and processing the nibs into a cocoa product for use in a food or food ingredient, whereby the cocoa product has a red hue, can be used in a food product at about 1% by weight or more, and the food product exhibits an acceptable taste profile with respect to astringency or bitterness. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 2018-520701 (Patent No. 6655177)) [Patent Document 2] Special Publication No. 2011-509681 (Patent No. 5323862) [Patent Document 3] International Publication WO2000 / 022935 [Patent Document 4] Special Publication No. 2014-509873 (Patent No. 6434308) [Patent Document 5] U.S. Patent No. 8,048,469 [Patent Document 6] Special Publication No. 2011-502541 Summary of the Invention [Problem to be solved by the invention]

[0006] Currently, the most common food made from cocoa beans is chocolate, which is made from cocoa mass that is high in oil and is obtained by grinding cocoa nibs (cocoa beans with the shells removed. These are usually made from fermented cocoa beans that are roasted and roughly ground to bring out their aroma). Cocoa beans also contain anthocyanins, which can appear in a wide range of colors, from orange-yellow to red, purple, and blue, depending on conditions such as pH. However, anthocyanins are susceptible to browning due to oxidation, and chocolate and products made from chocolate are usually brown in color.

[0007] Furthermore, cacao beans contain procyanidins, which are functional components, but there are concerns that their content is significantly reduced by fermentation and roasting. [Means for solving the problem]

[0008] In the course of intensive research into new food materials derived from cacao, the present inventors discovered that by treating cacao fruit at an acidic pH and by suppressing the activity of an enzyme that oxidizes procyanidins, it is possible to produce a food material that can be applied to a variety of foods, which makes it possible to make use of the characteristic color tone derived from anthocyanins and maintains a large amount of procyanidins, the functional components of cacao, and which has been used in the manufacture of such a food material. This discovery led to the completion of the present invention.

[0009] The present invention provides the following: [1] A cocoa fruit powder having a pH of 4.5 or less, a color tone of an L* value of 29 or more, an a* value of 18 or more, and a b* value of 25 or less, preferably an L* value of 40 or more, an a* value of 18 or more, and a b* value of 25 or less, and having electrical conductivity. [2] The ground cacao fruit product according to 1, containing 3.5 mg / g or more of procyanidins per solid content. [3] The ground cocoa fruit product according to 1 or 2, having a particle size that passes through a 20 mesh. [4] The ground cacao fruit according to any one of [1] to [3], wherein the residual rate of procyanidins derived from the raw cacao beans is 80% or more. [5] A method for producing crushed and enzyme-deactivated cocoa fruit grounds, comprising the steps of: grinding the cocoa fruit in the presence of moisture under conditions that effectively inhibit the activity of polyphenol oxidase derived from the cocoa fruit; A process for inactivating polyphenol oxidase derived from cocoa fruit. [6] The method according to 5, wherein the conditions for effectively inhibiting the activity of cocoa fruit-derived polyphenol oxidase are acidic. [7] The method according to 5 or 6, wherein the enzyme inactivation treatment comprises heating at 80 to 121°C for 10 seconds or more, followed by cooling. [8] A method for producing a food material having a color tone of an L* value of 29 or more, an a* value of 18 or more, and a b* value of 25 or less, preferably an L* value of 40 or more, an a* value of 18 or more, and a b* value of 25 or less, comprising the following steps: comminuting the cocoa fruit in the presence of moisture and at an acidic pH; a step of inactivating the cocoa fruit-derived polyphenol oxidase; A process for obtaining pulverized cacao fruit that has been pulverized and enzyme-inactivated as a food material. [9] The method according to 8, further comprising adjusting the pH of the enzyme-inactivated cocoa fruit powder to 4.5 or less. [Effects of the Invention]

[0010] The food material provided by the present invention can be used in a wide range of foods, such as beverages and frozen desserts, taking advantage of its color and properties (it is compatible with water and can be easily mixed with foods containing a lot of moisture).

[0011] According to the present invention, a food material having excellent color tone can be provided while maintaining a high content of polyphenols contained in raw cacao.

[0012] By using the food material of the present invention, it is possible to provide cocoa-containing foods that are rich in polyphenols and take advantage of the characteristic colors (e.g., red, light red, pink, pale pink, etc.) derived from anthocyanins.

[0013] Furthermore, according to the present invention, the shell portion of the raw cacao can be used as a food ingredient without being discarded. [Brief explanation of the drawings]

[0014] [Figure 1] Residual rate of procyanidins in cacao fruit paste [Figure 2] Procyanidin content per solid of cocoa fruit paste [Figure 3] Residual rate of epicatechin in cacao fruit paste [Figure 4] Epicatechin content per solid of cocoa fruit paste [Figure 5] Median diameter of cocoa fruit paste [Figure 6] Average diameter of cacao fruit paste [Figure 7] This photograph shows the drink of Production Example 3 poured into a measuring cylinder, left to stand, and then refrigerated. From the left, Drink 1 (Example), Drink 2 (Comparative Example), and Drink 3 (Comparative Example) [Figure 8] This is a photograph of the ice cream mix from Production Example 4 poured into a measuring cylinder and left to stand in the refrigerator. From the left, ice cream mix 1 (Example), ice cream mix 2 (Comparative Example), and ice cream mix 3 (Comparative Example) DETAILED DESCRIPTION OF THE INVENTION

[0015] [Cacao fruit crushed material] The present invention relates to cocoa fruit grounds.

[0016] (cacao fruit) In the present invention, unless otherwise specified, the term "cacao fruit" refers to the pulp and beans (consisting of nibs, germs, and shells) of the cocoa pod, excluding the hard shell. Unlike cocoa beans, cacao fruits contain pulp, although some of the pulp may be removed. Unlike cocoa nibs, cacao fruits also contain shells, although some of the shells may be removed. In the present invention, unless otherwise specified, the term "ground cacao fruit" refers to a ground product containing some (or all) of the cocoa pulp and some (or all) of the cocoa beans. This includes ground products obtained by grinding cocoa pulp juice or its concentrate together with beans, and ground products obtained by grinding the pulp and nibs.

[0017] The cacao varieties and origins of the cacao fruit powder of the present invention are not particularly limited. Examples of cacao varieties include Forastero, Criollo, Trinitario, and their derivatives and hybrids. Examples of origins include Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, and Trinidad and Tobago.

[0018] Generally, cocoa beans used as a raw material for chocolate are extracted from cocoa pods (cocoa fruits) together with the pulp, fermented, and dried, but the cocoa fruits used as a raw material for the cocoa fruit ground product of the present invention may be either unfermented or fermented. Furthermore, cocoa fruits that have been harvested and dried by known means to inhibit fermentation may also be used.

[0019] From the viewpoint of obtaining a ground cacao fruit product with a high content of procyanidins, it is preferable that the raw cacao fruit has not undergone a process that reduces procyanidins. Procyanidins are reduced by the action of enzymes promoted under fermentation conditions and at high temperatures. Therefore, the raw cacao beans preferably used in the present invention are preferably not fully fermented and are preferably not roasted. "Fully fermented" refers to fermentation over a period of 7 days after harvest.

[0020] To obtain a cocoa fruit powder with a vivid color, the raw cocoa fruit is preferably fresh, having been removed from the cocoa pod. Furthermore, to avoid oxidation of procyanidins by the action of endogenous enzymes, such fresh cocoa fruit is preferably kept under conditions that inhibit enzymatic activity or used immediately.

[0021] (crushed material) In the present invention, the term "pulverized material" refers to a material in a pulverized state. The particle size of the pulverized material is not particularly limited, but one preferred example is a particle size that passes through a 20 mesh (openings of 0.70 to 1.05 mm, for example, 0.87 mm).

[0022] The cocoa fruit ground product may contain unbroken cocoa bean cells. There are no size limitations. Cocoa bean cells vary in size, with the smallest diameter being approximately 10 μm. Therefore, the cocoa fruit ground product of the present invention may contain particles of approximately 10 μm or larger. The particles refer to cocoa bean cells themselves or aggregates of cocoa bean cells. The aggregates of cocoa bean cells include those in which cocoa bean cells remain in an unseparated, adhered tissue state, and those in which cocoa bean cells have aggregated after separation. The particle size of the cocoa fruit ground product of the present invention can be measured by particle size distribution analysis using a sample prepared using water as a dispersion medium. Three or more measurements are performed on the same measurement sample. The median diameter of the cocoa fruit ground product of the present invention is, for example, 70 μm to 500 μm, preferably 80 μm to 450 μm, and more preferably 90 μm to 420 μm. The average particle size of the ground cacao fruit of the present invention is, for example, 40 μm to 450 μm, preferably 50 μm to 400 μm, and more preferably 60 μm to 350 μm. Unless otherwise specified, the particle size of the ground product in the present invention is based on the volume / mass measured by a laser diffraction / scattering method.

[0023] In the present invention, unless otherwise specified, when the particle size distribution of the ground cocoa fruit is said to be within a particular range, it means that when the particle size distribution of the ground cocoa fruit is measured by laser diffraction / scattering, 70%, preferably 80%, more preferably 90%, even more preferably 95%, and even more preferably 98% of the particles fall within that particular range, where the percentages are based on volume.

[0024] The ground cacao fruit of the present invention may also be in the form of a paste. The ground cacao fruit of the present invention may also be processed into a processed product such as a dried product. The paste or its dried product may also be further molded into a shape (e.g., disks, cubes, etc.). Additionally, the dried product may be ground into a powder, or the paste or dried product may be processed into granules using a common granulation technique, or its physical properties may be altered by enzymatic treatment (e.g., by treating with a polysaccharide-degrading enzyme to reduce viscosity). The ground cacao fruit of the present invention or its processed product may also be frozen or packaged.

[0025] (conductivity, moisture content) Unlike conventional chocolate ingredients such as chocolate, cocoa mass, and cocoa butter, which have an oil-based continuous phase, and solid or powdered chocolate ingredients such as cocoa nibs, cocoa cake, and cocoa powder (cocoa), the cacao fruit ground product of the present invention contains a continuous water phase despite being rich in solids derived from oil-rich cocoa beans. Its conductivity (whether it is conductive or not) can be confirmed by measurement with a tester. For example, resistance is measured using a tester (Card HiTester, Model 3244-60, manufactured by Hioki E.E. Corporation). If a measured value is displayed, it is judged to be "conductive." If the object is not conductive, the maximum display of the device, 42 MΩ, is exceeded, and no measured value is displayed, instead displaying "OF."

[0026] The cacao fruit ground product of the present invention contains water. The water content can be adjusted appropriately depending on the food product in which the cacao fruit ground product is used, and may be, for example, 10% or more, 20% or more, 30% or more, 40% or more, 50% or more, or 60% or more. The upper limit of the water content is not particularly limited, and may be, for example, 90% or less, 80% or less, or 70% or less. In the present invention, when referring to the content of a component of the cacao fruit ground product, the content is based on weight unless otherwise specified.

[0027] (pH) The cacao fruit powder of the present invention has a pH that allows the anthocyanins to exhibit a vivid color. For example, the pH is 4.5 or less, preferably 4.3 or less, and more preferably 4.2 or less. The lower limit of the pH is not particularly limited, but may be within the range acceptable for food, for example, 1 or more, 2 or more, 2.5 or more, or 2.9 or more. In the present invention, "pH" can be measured by directly contacting the electrodes of a pH meter with the object to be measured.

[0028] (color tone) The cocoa fruit ground product of the present invention has a vivid color tone. The color tone of the cocoa fruit ground product of the present invention can be clearly indicated by the color coordinate system developed by R.S. Hunter. In this system, the color coordinate is represented by any one selected from the L* value, a* value, b* value, C* value, and h° value. The color coordinate value can be determined using an appropriate measuring means such as a colorimeter. Measurement conditions can be determined as appropriate by those skilled in the art, but it is preferable to measure within two days, preferably on the same day, after preparing the measurement object. As an example, a spectrophotometer CR-5 (manufactured by Konica Minolta, Inc.) is used as the measuring device, and approximately 40 ml of a room temperature sample is placed in a dedicated petri dish (container) to measure the CIE L*a*b*.

[0029] The closer the L* value is to 0, the darker the object. A high a* value indicates a reddish color, and a high b* value indicates a yellowish color. As far as red is concerned, the higher the a* / b* value, the more red the object is.

[0030] The cocoa fruit ground product of the present invention has, for example, an L* value of 29 or more, an a* value of 18 or more, and a b* value of 25 or less; preferably an L* value of 40 or more, an a* value of 18 or more, and a b* value of 25 or less; more preferably an L* value of 40 or more, an a* value of 22 or more, and a b* value of 25 or less; and even more preferably an L* value of 40 or more, an a* value of 25 or more, and a b* value of 25 or less.

[0031] Furthermore, from the viewpoint of achieving a good red color, the cacao fruit powder of the present invention has an a* / b* ratio, which is an index of red color, of 0.80 or more, preferably 1.2 or more, more preferably 1.5 or more, and even more preferably 2.0 or more.

[0032] The ground cocoa fruit product of the present invention may also have a relatively high b* value, for example, 13.0 or greater.

[0033] (procyanidins) The ground cacao fruit product of the present invention contains a relatively high amount of procyanidins. This is because the enzymes that oxidize procyanidins present in the cacao fruit are inactivated by the enzyme inactivation treatment described below. Specifically, the ground cacao fruit product of the present invention contains procyanidins at a concentration of 3.5 mg / g or more, preferably 5.0 mg / g or more, more preferably 6.0 mg / g or more, and even more preferably 7.0 mg / g or more, of the solid content.

[0034] In the present invention, unless otherwise specified, the term "procyanidins" refers to catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2. When the amount, proportion, or residual rate of procyanidins is indicated, unless otherwise specified, it refers to the value calculated as the epicatechin equivalent amount of these components using HPLC with epicatechin as the standard.

[0035] In the present invention, unless otherwise specified, the solid content of the cacao fruit powder refers to the moisture content of the cacao fruit powder measured using the method described in the Standard Tables of Food Composition in Japan, 2015 Edition (7th Edition) or an appropriate method equivalent thereto, and then subtracting the moisture content from the total weight of the cacao fruit powder.

[0036] Furthermore, the cacao fruit pulverized product of the present invention has a high residual rate of procyanidins derived from the starting cacao fruit. This is because the enzymes that oxidize procyanidins present in the cacao fruit are inactivated by the enzyme inactivation treatment described below. Specifically, the cacao fruit pulverized product of the present invention has a residual rate of 70% or more of procyanidins derived from the starting cacao fruit, preferably 80% or more, more preferably 85% or more, and even more preferably 90% or more.

[0037] The cacao fruit pulverized product of the present invention contains a relatively high amount of epicatechin among procyanidins, specifically, at least 1.6 mg / g of epicatechin per solid content, preferably at least 1.8 mg / g, more preferably at least 2.0 mg / g, and even more preferably at least 2.2 mg / g.

[0038] Furthermore, the cacao fruit pulverized product of the present invention has a high residual rate of epicatechin derived from the raw cacao fruit. Specifically, the cacao fruit pulverized product of the present invention has a residual rate of epicatechin derived from the raw cacao fruit of 70% or more, preferably 80% or more, more preferably 85% or more, and even more preferably 90% or more. Epicatechin is a monomer, has high solubility in water, and is highly reactive. Therefore, it is thought to be more susceptible to oxidation and polymerization than other procyanidins, and to be more susceptible to pH and heat (e.g., it is easily decomposed at high temperatures or in alkaline regions). For this reason, the amount of epicatechin in cacao nibs and cacao mass produced by conventional techniques is reduced.

[0039] (Other characteristics) The cacao fruit ground product of the present invention has the property of being less prone to oil seepage. This is presumably due to the low free fat content relative to the oil content. In the chocolate industry, free fat refers to fats and oils that exist in a free state within a material. Free fat affects the fluidity and viscosity of chocolate. It is also thought that oil seeps more easily from materials that contain a large amount of free fat.

[0040] In the present invention, the free fat content per sample weight (sometimes simply referred to as the free fat content) refers to the value measured or calculated by the following method, unless otherwise specified.

[0041] Free Fat Content Measurement (1) Measure the exact weight of the 50 ml glass bottle with a lid into which the sample will be placed (a) (2) Place approximately 5g of sample (b) into the glass bottle (1) above. (3) Add 25 ml of n-hexane and mix vigorously (using a vortex stirrer). (4) Shake at 162 rpm for 3 hours at 25°C. (5) Centrifuge at 3000 rpm, 25°C, for 10 minutes. (6) Discard the supernatant from (4) above and air-dry overnight in a draft. (7) Measure the weight (c) of (5) above after air drying.

[0042] <x>Free fat content per sample weight (%) = ((a + b) - c) / b x 100 <y>Free fat content per oil (%) = <x>Oil content in / b x 100 <z>Free fat content per solid (%) = <x> / (water content in bb) x 100

[0043] The free fat content of the ground cocoa fruit of the present invention per sample weight is, for example, 10% or less, preferably 9% or less, more preferably 8% or less, even more preferably 7% or less, even more preferably 6% or less, and even more preferably 5% or less. The free fat content of the ground cocoa fruit of the present invention per oil content is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, even more preferably 30% or less, even more preferably 25% or less, even more preferably 20% or less, even more preferably 18% or less, even more preferably 15% or less, and particularly preferably 12% or less. The free fat content of the ground cocoa fruit of the present invention per solid content is, for example, 3.5% or less, preferably 3.3% or less, more preferably 3.1% or less, even more preferably 2.9% or less, even more preferably 2.8% or less, and particularly preferably 2.7% or less. When the free fat content is within the above range, the oil seepage is particularly small and the compatibility with aqueous foods is excellent, which are favorable characteristics.

[0044] Generally, unprocessed cocoa beans have a low free fat content, but conventional processed cocoa beans have a high free fat content because the cells are destroyed during the processing process. For example, the free fat content per sample weight of cocoa mass is about 50%. On the other hand, the ground cocoa fruit product of the present invention has a distinctive characteristic not found in conventional processed cocoa beans: the cocoa bean-derived fats and oils are sealed in the cocoa bean cells, whose cell membranes are not destroyed, so despite containing a relatively high concentration of cocoa bean-derived fats and oils, the free fat content is low.

[0045] (Suitability as a food ingredient) The cacao fruit pulverized product of the present invention, when used as a food ingredient, can impart a high content of procyanidins to foods and impart a characteristic color derived from anthocyanins (e.g., red, light red, pink, pale pink, etc.). It felt like eating fresh, raw cacao. It also had a fruity, sour taste and a floral aroma.

[0046] The cocoa fruit ground product of the present invention is also suitable for use in foods where low oil leaching is preferred. Furthermore, due to this characteristic, when used as a food ingredient, the cocoa fruit ground product of the present invention can impart appropriate viscosity and fluidity to raw material mixtures and foods. Therefore, the cocoa fruit ground product of the present invention is suitable for the production of foods such as ice cream, which require appropriate fluidity in the manufacturing process, and can also be used in beverages that require thirst quenching properties. On the other hand, since the cocoa fruit ground product can be incorporated into foods at high concentrations of fats and oils, it is also suitable for use in foods where a smooth, sticky, or rich texture is desired.

[0047] Furthermore, by using the ground cacao fruit of the present invention as a food ingredient, it is possible to impart to foods a flavor similar to that of fresh raw cacao, such as a fruity sourness and a floral aroma.

[0048] (Additives) The ground cocoa fruit product of the present invention may contain food-acceptable additives, such as sweeteners, antioxidants, flavorings, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coating agents, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, and thickeners.

[0049] [Manufacturing method] The present invention also provides a method for producing ground cocoa fruit that has been subjected to an enzyme-inactivation treatment, the method comprising the steps of: a grinding step of grinding the cocoa fruit in the presence of moisture under conditions that effectively inhibit the activity of polyphenol oxidase derived from the cocoa fruit; An enzyme inactivation process to inactivate the polyphenol oxidase derived from the cocoa fruit.

[0050] (Crushing process) The method for producing ground cocoa beans of the present invention includes a grinding step. Grinding is carried out in the presence of moisture. The moisture content during grinding is not particularly limited as long as grinding can be performed, but grinding is carried out under conditions in which the moisture content is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, and particularly preferably 60% or more. The moisture content, including the cocoa beans, is 90% or less, preferably 80% or less, and more preferably 70% or less. Adding water during grinding can improve grinding efficiency. Furthermore, adding water increases the fluidity of the ground product, facilitating its transfer and transportation through piping during the production process. However, when obtaining a concentrated ground product with low moisture content, it is preferable to add less water.

[0051] On the other hand, in the presence of moisture, polyphenol oxidase derived from cacao fruit acts to oxidize the functional component procyanidins, so the grinding is carried out under conditions that effectively inhibit the activity of polyphenol oxidase, such as acidic conditions or low-temperature conditions.

[0052] Acidic conditions can be achieved by using at least one selected from organic acids such as citric acid, malic acid, tartaric acid, and phosphoric acid, fruit juice, concentrated fruit juice, and cacao pulp or its processed products (e.g., cacao pulp juice) that are themselves acidic. Those skilled in the art can appropriately determine the concentration and amount of the acid to be used, taking into account the desired pH. Acidic conditions can be, for example, pH 4.5 or lower, preferably pH 4.3 or lower, and more preferably pH 4.2 or lower. The lower limit of the pH is not particularly limited, but can be within the range acceptable for food products, such as pH 1 or higher, pH 2 or higher, pH 2.5 or higher, or pH 2.9 or higher.

[0053] The low temperature condition is, for example, 10° C. or lower, or may be 5° C. or lower, or may be 0° C. or lower. The raw cacao fruit may be frozen and crushed.

[0054] The grinding may be carried out in the presence of an antioxidant or reducing agent acceptable as a food additive to prevent browning due to oxidation of anthocyanins and to maintain the stability of procyanidins. Examples of antioxidants or reducing agents acceptable as food additives include L-ascorbic acid (vitamin C), erythorbic acid (isoascorbic acid), catechin, dibutylhydroxytoluene (BHT), tocopherol (vitamin E), and butylhydroxyanisole (BHA).

[0055] The grinding means used in the grinding step is not particularly limited as long as it can grind the cacao fruit to the desired particle size. Examples of grinding means include general grinders such as mixers and mills.

[0056] (Enzyme inactivation treatment step) The production method of the present invention includes an enzyme inactivation treatment step. Procyanidins are thought to be decomposed and reduced through oxidation by the enzyme polyphenol oxidase contained in cocoa fruit and non-enzymatic oxidation. To ensure the stable presence of procyanidins and maintain a high content, it is important to perform a heat treatment to inactivate polyphenol oxidase during the production process. The enzyme inactivation treatment can be carried out by leaving the product at a high temperature for a certain period of time. The high temperature is, for example, 80°C or higher, and more preferably 90°C or higher. The enzyme inactivation treatment step of the production method of the present invention is carried out at a temperature lower than the temperature at which cocoa beans are roasted, for example, 121°C or lower. The treatment time varies depending on the temperature, but is, for example, 5 seconds to 10 minutes, preferably 10 seconds to 5 minutes. Preferred conditions for the enzyme inactivation treatment are, for example, 80 to 121°C and 10 to 20 seconds.

[0057] After heating for a predetermined time, the product may be cooled. Cooling is preferred from the viewpoints of inhibiting microbial growth, maintaining functional components, and preventing browning.

[0058] The means for enzyme inactivation, i.e., heat treatment, is not particularly limited as long as it can heat the target material to the required temperature. Examples of heating means include boiling (also called simmering or boiling), steaming, braising, and microwave heating.

[0059] (Food ingredient manufacturing method) According to the present invention, a food material having a vivid color tone can be produced using cacao fruit as a raw material. Such a production method includes the following steps: comminuting the cocoa fruit in the presence of moisture and at an acidic pH; a step of inactivating the cocoa fruit-derived polyphenol oxidase; A process for obtaining pulverized cacao fruit that has been pulverized and enzyme-inactivated as a food material.

[0060] A vivid color tone refers to a color tone having an L* value of 29 or more, an a* value of 18 or more, and a b* value of 25 or less, preferably an L* value of 40 or more, an a* value of 18 or more, and a b* value of 25 or less. Such color tones have been described above.

[0061] The method for producing a food material of the present invention preferably further comprises a step of adjusting the pH of the enzyme-inactivated ground cacao fruit to 4.5 or less. A low pH is important for maintaining the red color of the anthocyanins contained in the cacao fruit. A low pH is also preferable in that procyanidins are stable.

[0062] (Other optional processes) In the production method of the present invention, an aeration treatment may be carried out during the cooling step. This aeration treatment can result in a cocoa fruit pulverized product with a reduced specific gravity. The reduced specific gravity cocoa fruit pulverized product may then be frozen.

[0063] The production method of the present invention may, if desired, include various steps commonly used in conventional food production, such as a concentration step, a drying step, a freezing step, a step of filling into a container, and the like.

[0064] [Foods made with ground cacao fruit] The ground cocoa fruit product of the present invention can be used as a raw material in the production of food or pharmaceutical products. The following description will be given using the ground cocoa fruit product as a raw material in the production of food, i.e., as a food ingredient, as an example, but those skilled in the art will be able to apply the description to pharmaceutical products.

[0065] Unless otherwise specified, foods include not only foods for humans but also foods for non-human animals. Unless otherwise specified, foods include general foods, functional foods, and nutritious cocoa fruit powder, as well as therapeutic foods (foods that serve the purpose of treatment; prepared based on a menu prepared by a nutritionist or other professional prescribed by a doctor), therapeutic diets, ingredient-modified foods, nursing care foods, and foods for medical support. Unless otherwise specified, foods include not only solid foods but also liquid foods, such as beverages, energy drinks, liquid foods, and soups.

[0066] Functional foods refer to foods that can impart a specific functionality to the living body, and include all types of health foods, such as foods for specified health uses (including conditional FOSHUs [foods for specified health uses]), foods with functional claims, health functional foods including foods with nutrient functions, foods for special dietary uses, dietary supplements, health supplements, supplements (in various dosage forms such as tablets, coated tablets, sugar-coated tablets, capsules, and liquids), beauty foods (for example, diet foods), etc. Furthermore, in the context of the present invention, functional foods include health foods to which a health claim based on the food standards of Codex Alimentarius (the Joint FAO / WHO Commission on Food Standards) is applied.

[0067] The cacao fruit ground product of the present invention is electrically conductive while containing a certain amount of cacao-derived oil. In other words, water is the continuous phase. From this perspective, foods to which the cacao fruit ground product of the present invention can be suitably applied include oil-based foods suitable for blending with conventional cacao-derived food ingredients such as cacao mass and cocoa powder, as well as aqueous foods, which have been difficult to blend with conventional cacao bean processed products. An oil-based food refers to a food in which fat or oil is the continuous phase. An aqueous food refers to a food in which water is the continuous phase. Furthermore, in embodiments with a low degree of grinding, the cacao fruit ground product has a low free fat content and is less susceptible to oil leaching, making it highly compatible with water and suitable for incorporation into aqueous foods.

[0068] Foods using the ground cacao fruit of the present invention as a raw material can be made into any form, such as confectionery, beverages, seasonings, processed foods, side dishes, soups, etc. More specifically, the product may be a chocolate product (chocolate, semi-chocolate, chocolate confectionery, semi-chocolate confectionery), gummy candy, tablet candy, chewing gum, candy, snack, biscuit, cracker, yokan (sweet bean paste), bean paste, ice cream, frozen dessert, sorbet, frozen yogurt, ice cream, jelly, pudding, filling, soft drink, smoothie, fruit juice drink, vegetable drink, soy milk drink, tea drink, coffee drink, powdered drink, carbonated drink, alcoholic drink, spread, margarine, flavor seasoning, dressing, sauce, dressing, dipping sauce, soup, roux, yogurt, cream, cheese, dairy drink, lactic acid bacteria drink, bread, pasta, pizza crust, cake, cake mix, infant formula, liquid food, food for the sick, nutritional food, supplement, tablet, frozen food, retort food, canned food, microwave food, instant soup, instant noodles, or tofu.

[0069] The ground cacao fruit of the present invention can exhibit a red color at low pH levels, and from this perspective, foods to which the ground cacao fruit of the present invention can be suitably applied include acidic foods such as beverages, frozen desserts, and fermented milk.

[0070] Furthermore, the ground cacao fruit of the present invention has a high content of procyanidins. From this perspective, foods to which the ground cacao fruit of the present invention can be suitably applied include foods that are desired to contain a large amount of procyanidins.

[0071] The content of the ground cacao fruit of the present invention in a food product is not particularly limited and can be appropriately determined depending on the form of the food, etc. For example, the content of the ground cacao fruit of the present invention in a food product can be 1 to 99%, alternatively 10 to 90%, or alternatively 20 to 60%.

[0072] Food products containing the ground cocoa fruit of the present invention may contain, in addition to the ground cocoa fruit of the present invention, other food ingredients, other food-acceptable active ingredients or nutritional components, and the ground cocoa fruit may further contain food-acceptable additives.

[0073] In the production of food products, the stage at which the ground cocoa fruit of the present invention is incorporated is not particularly limited, as long as the characteristics of the ground cocoa fruit of the present invention are not significantly impaired. For example, the ground cocoa fruit of the present invention can be incorporated by mixing with other ingredients at an early stage of production.

[0074] The cacao fruit powder and foods using the same of the present invention can be labeled with the following statements: they contain cacao fruit, that they contain a large amount of cacao fruit, that they contain anthocyanins, procyanidins, and polyphenols, that they contain a large amount of anthocyanins, procyanidins, and polyphenols, and that the effects expected from anthocyanins, procyanidins, and polyphenols are contained in the cacao fruit powder and polyphenols; and they can also be labeled with the recommendation of consumption of the food to a specific target. Labeling can be direct or indirect. Examples of direct labeling include inscriptions on tangible objects such as the product itself, packaging, containers, labels, and tags. Examples of indirect labeling include advertising and promotional activities by place or means such as websites, in-store, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mail, email, and voice. The present invention will now be described in more detail with reference to examples. [Example]

[0075] [Experimental example: Characterization of cacao fruit paste] [Preparation of cocoa fruit pulverization (cocoa fruit paste)] Cacao fruit paste was prepared by the following steps 1 to 4.

[0076] 1. At room temperature of -20°C, remove the pulp and cocoa beans (seeds) from the cocoa pods (cocoa fruit). 2. At a room temperature of -20°C, the extracted pulp and cocoa beans are ground in a household mixer (Panasonic Fiber Mixer MX-X301), and then liquid nitrogen and the ground material are placed in a universal grinder (IKA M20) and further ground until it becomes powdery. The ground material obtained in this way is called "cocoa bean powder." The grinding is done at -20°C to prevent oxidation of the ground material. 3. Add the cocoa bean powder and pulp juice (Itochu Corporation) according to the ratio in the table below and mix vigorously with a hand mixer (bamix M300). Then add the water and mix again. 4. Add citric acid or baking soda to adjust the pH.

[0077] [Table 1]

[0078] The obtained pulverized materials were all confirmed to have electrical conductivity using a tester (Card HiTester: Model 3244-60, manufactured by Hioki E.E. Corporation). All pulverized materials had a particle size that passed through a 20 mesh. The moisture content was 63 to 69%.

[0079] [Evaluation of color tone] Using a color difference meter (Konica Minolta, spectrophotometer CR-5), the difference in color of the pH-adjusted paste was quantified and the color tone was evaluated.

[0080] A: Particularly preferable (L* is 39 or more, a* is 25 or more, and b* is 25 or less) B: Good (L* is 39 or more, a* is 22 or more, and b* is 25 or less) C: Fairly good (L* is 39 or more, a* is 18 or more, and b* is 25 or less) D: Unfavorable (L* is less than 39, a* is less than 18, or b* is more than 25)

[0081] [Table 2]

[0082] As described above, pastes with a red color tone were obtained at pH 2.9 to pH 4.2. Furthermore, at pH 2.9 to pH 3.2, L* was 39 or more, a* was 25 or more, and b* was 20 or less, indicating a better red color tone. Note that measurements were taken at pH 2.9 to pH 3.5 and pH 3.8 to pH 6.5 on different days.

[0083] [Evaluation of residual rate of procyanidins] The pH-adjusted paste was freeze-dried, then degreased and extracted by heating under reflux. The amount of procyanidins in the pH-adjusted paste was then measured using high-performance liquid chromatography to evaluate the residual rate of procyanidins. Procyanidins refer to catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2 (the same applies in the following examples).

[0084] (Measurement of procyanidins) Procyanidins were quantified by HPLC. Specifically, a Deverosil-ODS-HG5 column (4.6 mm × 250 mm, φ5 μm, manufactured by Nomura Chemical Co., Ltd.) was used. The eluent consisted of solution A and solution B, with solution A being a 0.1% aqueous trifluoroacetic acid solution and solution B being a 0.1% trifluoroacetic acid / acetonitrile solution. The flow rate of the eluent passing through the column was 0.8 mL / min, and the gradient conditions were as follows: 10% of solution B in the total eluent at the start, 10% after 5 minutes, 25% after 35 minutes, 100% after 40 minutes, and 100% after 45 minutes. The sample injection volume was 10 μL, and epicatechin was used as the standard. Each component was calculated as an epicatechin equivalent. Ingredients: Catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2

[0085] The results are shown in the table below and in FIG.

[0086] [Table 3]

[0087] Measurements were carried out twice for Pastes 1 to 4 and Pastes 5 to 11. Each time, the cocoa bean powder was also measured at the same time, and the residual rate was calculated.

[0088] (judgment criteria) A: Particularly preferable (90% or more) B: Favorable (85% or more but less than 90%) C: Somewhat favorable (80% or more but less than 85%) D: Unfavorable (less than 80%)

[0089] Pastes 1 to 5 prepared by the above method showed no decrease in the amount of procyanidins compared to the comparative examples. Furthermore, compared to the comparative examples, Paste 6 had a residual rate of procyanidins of about 80%, and Pastes 7 to 10 had a residual rate of procyanidins of about 20% to 65%. Therefore, the pH range is preferably pH 1.0 to 4.5, and more preferably pH 1.0 to pH 4.0.

[0090] [Evaluation of procyanidin content] The pH-adjusted paste was freeze-dried, then degreased and extracted by heating under reflux.The amount of procyanidins in the pH-adjusted paste was then measured and evaluated using HPLC.

[0091] The results are shown in the table below and in FIG.

[0092] [Table 4]

[0093] Measurements were conducted twice for Comparative Examples 1 and 3 and Comparative Examples 2 and 4. Similarly, measurements were conducted twice for Pastes 1 to 4 and Pastes 5 to 11. Calculations for Comparative Examples 3 and 4 were made taking into account the 30% blending ratio of cocoa bean powder from Comparative Examples 1 and 2.

[0094] A: Particularly preferable (4.3 mg / g or more) B: Good (4.0 mg / g or more, less than 4.3 mg / g) C: Slightly favorable (3.5 mg or more, less than 4.0 mg / g) D: Unfavorable (less than 3.5 mg / g)

[0095] Pastes 1 to 5 prepared by the above method had a procyanidin content of 5.5 to 7.5 mg / g. Pastes 6 and 7 had a content of 3.3 to 3.9 mg / g, and pastes 8 to 11 had a content of 1.1 to 2.5 mg / g. Therefore, the pH range in which the procyanidin content is 3.5 mg / g or more is preferably pH 1.0 to 4.5, and most preferably pH 1.0 to pH 4.0, which provides a procyanidin content of 5.0 mg / g or more.

[0096] [Evaluation of residual epicatechin content] The amount of epicatechin in the pH-adjusted paste was measured using HPLC, and the residual rate of epicatechin was evaluated.

[0097] The results are shown in Figure 3 and the table below. [Table 5]

[0098] Measurements were carried out twice for Pastes 1 to 4 and Pastes 5 to 11. Each time, the cocoa bean powder was also measured at the same time, and the residual rate was calculated.

[0099] A: Particularly preferable (90% or more) B: Favorable (80% or more but less than 90%) C: Somewhat favorable (70% or more but less than 80%) D: Unfavorable (less than 70%)

[0100] The epicatechin content of pastes 1 to 5 prepared by the above method did not decrease compared to the comparative examples. Furthermore, the residual epicatechin content of paste 6 was about 75% compared to the comparative examples, and the residual epicatechin content of pastes 7 to 10 was about 20% to 60%. Therefore, the pH range is preferably pH 1.0 to 4.5, and most preferably pH 1.0 to pH 4.0.

[0101] [Evaluation of epicatechin content] The pH-adjusted paste was freeze-dried, then degreased and extracted by heating under reflux.The epicatechin content of the pH-adjusted paste was then measured and evaluated using HPLC.

[0102] [Table 6]

[0103] Measurements were conducted twice for Comparative Examples 1 and 3 and Comparative Examples 2 and 4. Similarly, measurements were conducted twice for Pastes 1 to 4 and Pastes 5 to 11. Calculations for Comparative Examples 3 and 4 were made taking into account the 30% blending ratio of cocoa bean powder from Comparative Examples 1 and 2.

[0104] A: Particularly preferable (2.1 mg / g or more) B: Good (1.9 mg / g or more and less than 2.1 mg / g) C: Slightly favorable (1.7 mg / g or more and less than 1.9 mg / g) D: Unfavorable (less than 1.7 mg / g)

[0105] The epicatechin content of pastes 1 to 5 prepared by the above method was 2.6 to 3.4 mg / g. Furthermore, pastes 6 to 7 had an epicatechin content of 1.6 to 1.9 mg / g, and pastes 8 to 11 had an epicatechin content of 0.5 to 1.3 mg / g. Therefore, the pH range for achieving an epicatechin content of 1.6 mg / g or more is preferably 1.0 to 4.5, and most preferably 1.0 to 4.0, which provides an epicatechin content of 2.0 mg / g or more.

[0106] [Evaluation of particle size] Cocoa fruit paste was prepared by the following method, and the particle size was measured.

[0107] (method) 1. Using a household mixer, the two ingredients listed below were ground and mixed for approximately 5 minutes to obtain a "coarsely ground product." The cocoa beans were removed from pods stored in a freezer. 2. Using a grinder (Mortar Grinder RM200, manufactured by Retsch), the "coarsely ground product" was ground at varying grinding strengths to obtain "ground product 4," "ground product 6," and "ground product 8," each weighing approximately 50 g. The numbers 4 to 8 on the ground product labels indicate the grinding strength of the grinder (not the clearance diameter). The larger the number, the greater the grinding strength, resulting in finer particle size.

[0108] [Table 7]

[0109] Particle size distribution measurements were carried out using water as a dispersion medium. A small amount of cocoa fruit paste was placed in 50 ml of water in a glass beaker, stirred for 15 seconds, then sonicated for 30 seconds and stirred for 1 minute to prepare a measurement sample.

[0110] The particle size distribution on a volume basis was measured. Equipment used: SALD2100 (Shimadzu Corporation) Measurement method: Laser diffraction method

[0111] (result) The coarsely ground coffee had a stronger fruity taste, but the test samples with a higher grinding intensity had stronger sourness, oiliness, smoothness, and flavor persistence, and the taste was smoother and lasted longer.

[0112] [Table 8]

[0113] The evaluation was carried out by two expert panelists who had previously agreed on the evaluation criteria below and made a consensus decision. (Evaluation criteria) Fruity: 1. Not fruity 2 Slightly fruity 3. Fruity 4. Not as good as coarsely ground, but still fruity enough 5 Very fruity (same as coarse grind)

[0114] acidity: 1. No sourness 2 Slightly sour (same as coarsely ground product) 3. Slightly more sour than coarsely ground product 4. It has a noticeably more sour taste than the coarsely ground product. 5. It has a significantly stronger sour taste than the coarsely ground product.

[0115] Oily: 1. Not oily 2 Slightly oily (same as coarsely ground product) 3. Slightly oilier than coarsely ground product 4. It is noticeably oilier than the coarsely ground product. 5. Significantly stronger and oilier than coarsely ground product

[0116] Smoothness: 1. Not smooth 2 Slightly smooth (same as coarsely ground product) 3. Slightly smoother than coarsely ground product 4. It is noticeably smoother than the coarsely ground product. 5 Significantly smoother than coarsely ground material

[0117] Flavor Persistence: 1. The flavor does not last 2. The flavor lasts a little longer (same as coarsely ground product) 3. The flavor lasts a little longer than coarsely ground products. 4. The flavor lasts longer than coarsely ground products 5. The flavor is clearly longer lasting than with coarsely ground products.

[0118] The particle size distribution measurement results (n=3 for each) are shown in FIGS.

[0119] [Free Fat Measurement] Cocoa fruit paste was prepared by the following method, and the free fat content was measured.

[0120] (method) Similar to the evaluation of particle size differences, coarse grinding was achieved using a mixer (domestic).

[0121] [Table 9]

[0122] After crushing in a mixer, the mixture was heated to 90°C for 15 seconds and cooled to below 10°C. It was then frozen and crushed, and the free fat content was measured.

[0123] The weight difference before and after degreasing with hexane was measured as free fat. Specifically, the measurement was performed by the following method. 1. Place 5 g of sample in a 50 ml glass bottle with a lid and measure the exact weight including the tare weight. Add 2.25 ml of hexane and mix vigorously (using a vortex). 3. Shake at room temperature at 162 rpm, 25°C, for approximately 3 hours. 4. Centrifuge at 3000 rpm for 10 minutes at 25°C. 5. Discard the hexane and allow it to evaporate completely. 6. Air-dry overnight in a fume hood. 7. The weight including the tare weight was measured after air drying.

[0124] (Free fat measurement sample) Cocoa fruit paste (coarsely ground) Cocoa bean powder (frozen ground cocoa beans) Cocoa mass

[0125] (result) Cocoa fruit paste has a cocoa bean content of approximately 43% and a fat content of approximately 24%. It was found that of the 24% fat, 2.6% had seeped out as free fat. On the other hand, the fat content of cocoa bean powder is approximately 55%. It was found that of the 55% fat, approximately 3.8% had seeped out as free fat. The results, including cocoa mass, are shown in the table below.

[0126] [Table 10]

[0127] [Production Example 1: Ground cacao fruit] Cocoa fruit powder was produced using the formula shown in the table below. Unfermented cocoa beans, including pulp and shell, were extracted from the cocoa pods. Pulp juice stored at 10°C or below and the cocoa beans containing the pulp and shell were added to a mixer in the proportions shown in the table below and ground for 2 to 5 minutes (pH 3.26 at the time of grinding) to obtain a paste-like powder with a uniform appearance. Drinking water stored at 10°C or below was then added in the proportions shown in the table below and vigorously stirred for another minute or so. The powder was then passed through a 20-mesh (1mm or smaller) sieve. It was then sterilized and blanched by heating to 85°C for 15 seconds or more and then cooling to 10°C or below.

[0128] [Table 11]

[0129] The resulting cacao fruit powder had a pH of 3.8, a particle size that passed a 20-mesh filter, electrical conductivity, and a procyanidin content of 3.5 mg / g or more. The resulting powder had a smooth texture, a red color, and a fruity sweet and sour taste.

[0130] [Production Example 2: Ground cacao fruit] Ground cacao fruit was produced using the formulation shown in the table below. Unfermented cacao beans containing pulp and shell were removed from cacao pods. Concentrated pulp juice, which had been refrigerated at 10°C or below, and the above-mentioned cacao beans containing pulp and shell were added to a mixer in the proportions shown in the table below and ground for 2 to 5 minutes to obtain a ground product with a uniform appearance and paste-like consistency. The ground product was then passed through a 20-mesh (1mm or less) sieve. It was then sterilized and blanched by heating to 85°C for 15 seconds or more and then cooling to 10°C or below.

[0131] [Table 12]

[0132] The resulting cacao fruit powder had a pH of 3.8, a particle size that passed a 20-mesh filter, and electrical conductivity. The procyanidin content was 3.5 mg / g or more (6.1 mg / g). The resulting powder had a smooth texture, a red color, and a fruity sweet and sour taste.

[0133] [Production Example 3: Drink] The drinks were produced using the ingredients shown in the table below. Water was heated with stirring until it reached 30-40°C, after which the ingredients other than water were added and the temperature was raised further with stirring until it reached 70°C. After pre-emulsification for 10 minutes, the mixture was added to a mixer and mixed for 2 minutes, cooled, and stored refrigerated at 10°C or below for 16 hours to obtain the drinks.

[0134] Drink 1 of the example was formulated with 6% by mass of sugar and 15% by mass of the ground cacao fruit obtained in Production Example 2, in order to achieve a solids content of approximately 11% and a sweetness level of approximately 6, similar to that of a typical drink. As comparative examples, Drink 2 was formulated with cocoa mass, and Drink 3 was formulated with cocoa powder, in order to achieve a procyanidin content similar to that of Drink 1, and sugar was used to adjust the solids content to approximately 11%.

[0135] [Table 13]

[0136] Each drink was poured into a 50 ml measuring cylinder and left to stand at 10°C or below for 16 hours under refrigeration, after which it was visually inspected (Figure 7). Drink 1 showed some floating fiber, a light solid material, in the upper layer, but no oil separation was observed. Drink 2, which contained cocoa mass, showed separation of the aqueous phase to the bottom and the oil phase to the top. Drink 3, which contained cocoa powder, showed separation into three layers: the oil phase, the aqueous phase, and the sediment. This is thought to be because Drink 1 had a low fat content and low free fat content in the cocoa fruit powder, making it easy to stabilize the emulsion, while Drinks 2 and 3 had a high fat content and high free fat content derived from the cocoa raw materials. Drinks produced using the cocoa fruit powder of the present invention had higher emulsion stability than drinks with the same procyanidin content produced using conventional cocoa raw materials such as cocoa mass and cocoa powder.

[0137] The viscosity and pH of each drink were measured. Viscosity was measured using a B-type viscometer (TVB-10M, manufactured by Toki Sangyo Co., Ltd.) at 8-10°C with an M1 rotor at 60 rpm for 30 seconds. The results are shown in the table below.

[0138] [Table 14]

[0139] Drinks 2 and 3 had high viscosity and sticky properties. On the other hand, Drink 1 had low viscosity and high fluidity. Furthermore, the pH of Drink 1 was lower than that of Drinks 2 and 3. Compared to drinks with the same procyanidin content produced using conventional cocoa raw materials such as cocoa mass or cocoa powder, the drinks containing the cocoa fruit pulverization of the present invention had a viscosity suitable for a thirst-quenching beverage. Furthermore, the drinks containing the cocoa fruit pulverization of the present invention have a low pH at which procyanidins are stable, making them suitable as health beverages that promote the inclusion of procyanidins. Furthermore, Drinks 2 and 3 were brown, while Drink 1 had a pale pink color.

[0140] A sensory evaluation was conducted on each drink. The three items of sweetness, roughness, and refreshing feeling were rated on a 5-point scale according to the following criteria, and the average scores of the three panelists were calculated. The results are shown in the table below.

[0141] (judgment criteria) sweetness 1. Not sweet 2 Slightly sweet 3. Slightly sweet 4. There is a distinct sweetness 5. There is a noticeable sweetness = Drink 1 is rated as "5"

[0142] roughness 1. No graininess = Drink 1 is "1" 2 Slightly rough 3 Slightly rough 4. There is obvious roughness 5. There is a clear strong roughness

[0143] Refreshing 1. Not refreshing 2. Slightly refreshing 3. Slightly refreshing 4. It's obviously refreshing 5. Extremely refreshing = Drink 1 is rated as "5"

[0144] [Table 15]

[0145] Drinks 2 and 3 were not particularly rough, but had a significantly weaker sweetness and refreshing flavor. On the other hand, Drink 1 had a sweetness and refreshing flavor. The drinks containing the fruit powder of the present invention had superior flavor quality compared to drinks containing the same procyanidin content produced using conventional cocoa ingredients.

[0146] [Production Example 4: Ice Cream] Ice cream was produced using the ingredients listed in the table below. Water was heated to 30-40°C while stirring, and then the ingredients except for water were added and the temperature was further increased to 70°C while stirring. After pre-emulsification for 10 minutes, the mixture was added to a mixer and mixed for 2 minutes. The mixture was then cooled and refrigerated at 10°C or below for 16 hours to obtain an ice cream mix. 150-500g of the ice cream mix was frozen in the cylinder of a gelato machine (manufactured by CARPIGIANI, product name: FREEZE&GO). After 10 minutes, the mixture was removed and placed in a paper container to harden at -40°C for 1 hour to obtain ice cream. Ice cream 1 of this example was formulated to have a solids content of approximately 38%, a sweetness index of approximately 13, a vegetable fat content of 10% by mass, and a skim milk powder content of 5% by mass, in keeping with typical ice cream. To achieve this, 13% by mass of sugar was blended, along with 28% by mass of the ground cacao fruit obtained in Production Example 2. As comparative examples, ice cream 2 was blended with cocoa mass and ice cream 3 with cocoa powder so that the procyanidin content was approximately the same as that of ice cream 1, and the vegetable oil and skim milk powder blending rates were kept constant, and the blending was adjusted using sugar so that the solid content was approximately 38%.

[0147] [Table 16]

[0148] Each ice cream mix was transferred to a 50 ml measuring cylinder and left to stand at 10°C or below for 16 hours in the refrigerator, after which it was visually inspected. As a result, no separation of the aqueous and oil phases or sediment was observed in any of the ice cream mixes. However, comparative ice cream mixes 2 and 3 lacked fluidity and solidified. This is presumably due to the fiber and fat content of the cocoa ingredients. If the ice cream mix solidifies before freezing, it becomes difficult to transport it to the next process via piping during industrial production. The ice cream mix produced using the ground cocoa fruit of the present invention had better manufacturability than ice cream mixes with the same procyanidin content produced using conventional cocoa ingredients such as cocoa mass and cocoa powder.

[0149] The viscosity and pH of each ice cream mix were measured. Viscosity was measured using a Brookfield viscometer with an M2 rotor at 60 rpm for 30 seconds at 10-12°C. The results are shown in the table below.

[0150] [Table 17]

[0151] Ice cream mix 1 had a low viscosity, within the range appropriate for the sterilization and cooling processes (800 mPa·s or less) and the conveying process (400 mPa·s or less), which are the industrial production processes for ice cream, demonstrating good suitability for manufacturing. Ice cream mixes 2 and 3 had very high viscosities exceeding the appropriate viscosity ranges. Furthermore, ice cream mixes containing the ground cacao fruit of the present invention have a low pH at which procyanidins are stable, making them suitable for the production of ice cream that incorporates procyanidins. Furthermore, while ice cream mixes 2 and 3 were brown in color, ice cream mix 1 had a pale pink hue.

[0152] A sensory evaluation was conducted on each ice cream. The sensory evaluation was conducted on three items - ease of spooning, smoothness, and sweetness - using a five-point scale according to the following criteria, and the average of the scores from the three panelists was calculated. The evaluation of each item was conducted after the ice cream had been kept in a thermostatic oven at -18°C for at least one hour, and then the evaluation of "smoothness" was conducted immediately after removing it from the oven, and the evaluation of "smoothness" and "sweetness" was conducted 10 minutes after removing it from the oven. The results are shown in the table below.

[0153] (judgment criteria) Spoonful 1. It's clearly difficult to handle 2. It's hard to follow 3. Easy to use 4. Clearly easy to eat = Ice cream 1 5. Extremely smooth

[0154] sweetness 1. Not sweet 2 Slightly sweet 3. Slightly sweet 4. Obviously sweet = Ice cream 1 5. There is a distinctly strong sweetness

[0155] Smoothness 1. No smoothness at all 2. It doesn't feel very smooth. 3. Slightly smooth 4 Smooth = Ice Cream 1 5 Extremely smooth

[0156] [Table 18]

[0157] Ice cream 1 had good spoonability and was of good quality, with a smooth texture and sweetness. Ice creams 2 and 3 were hard, making them difficult to spoon, lacked smoothness, and were significantly less sweet. The ice creams containing the fruit powder of the present invention had superior flavor qualities compared to ice creams with the same procyanidin content made from conventional cocoa ingredients.

[0158] [Production Example 5: Spread] A spread was produced using the ingredients shown in the table below. Liquid oil and solid fat were heated to 60°C, and an emulsifier was added and mixed to obtain an oil phase. Blend water was heated to 60°C, and high fructose liquid sugar and cocoa fruit powder were mixed to obtain an aqueous phase. The aqueous phase was added to the prepared oil phase, and the mixture was pre-emulsified by stirring at approximately 60°C for 10 minutes, then pasteurized at 95°C for 20 seconds, rapidly cooled to 10°C, and kneaded to obtain a spread with a fat content of 56.3%.

[0159] [Table 19]

[0160] Spreads 1 and 2 were filled into small cup containers, conditioned at 5°C for at least 12 hours, and then left to stand in a thermostatic chamber at 30°C for 0 to 2 hours, after which the separation of oil was visually observed. No significant oil separation was observed for either spread up to 2 hours.

[0161] The spread containing the ground cacao fruit of the present invention had a pale pink color, stable emulsifying properties, and excellent spreadability.

[0162] [Production Example 6: Smoothie] A smoothie was made using the ingredients shown in the table below. All ingredients were put into a mixer and mixed for 2 minutes, then cooled to 10°C or below to obtain a smoothie.

[0163] [Table 20]

[0164] All the smoothies had a thick, sticky texture, and tasted like fresh, raw cacao. They also had a fruity, sour taste and a floral aroma, and were pale pink in color.

[0165] [Production example 7: Frozen dessert] Frozen desserts (1: sherbet, 2: frozen yogurt) were produced using the ingredients shown in the table below. The production method was the same as that for the ice cream in Production Example 4.

[0166] [Table 21]

[0167] The resulting frozen dessert 1 was bright red, and the frozen dessert 2 was pale red. Both had a sticky texture and a rich taste, and it felt as if they were eating fresh, raw cacao.

[0168] [Manufacturing Example 8] Samples 1 to 8 were manufactured using the raw materials (see FIG. 9), compositions, and manufacturing methods shown in the table below.

[0169] (sample) [Table 22]

[0170] (Composition) The paste formulation is shown in the table below.

[0171] [Table 23]

[0172] (Manufacturing method) 1. Remove the cocoa beans (seeds) including the pulp and shell from the cocoa pod. (This step is not necessary if using unfermented dried beans. Unfermented dried beans are simply the shell and beans in a dried state.) 2.1 is combined with concentrated pulp juice and subjected to primary grinding using a household mixer (Panasonic Fiber Mixer MX-X301). 3. Heat (85℃, 15 seconds). 4. Secondary grinding is carried out using a grinder (SILVERSON high-shear mixer (model L5M-A) using a square-hole high-shear screen (clearance: 2.00 mm)). Here, the pastes of Samples 1 to 4 are sampled.

[0173] 5. Freeze at -40°C. 6. Freeze-dry using a freeze-dryer (TAKARA ATME Freeze Dryer (Model TFS-80TANN)) for 96 hours at 20°C and 5.8 Pa. Here, freeze-dried products (FD products) of Samples 5 to 8 are sampled.

[0174] (Measurement results) The moisture content was measured by a vacuum drying method (100°C, 4 hours). The solid content based on the measurement results is shown in the table below.

[0175] [Table 24]

[0176] Freeze-dried products 5 to 8 were subjected to extraction of procyanidins by heating under reflux without degreasing. The extract was subjected to HPLC to quantify the procyanidins. Specifically, a Deverosil-ODS-HG5 column (4.6 mm × 250 mm, φ5 μm, manufactured by Nomura Chemical Co., Ltd.) was used. The eluent consisted of solutions A and B, with solution A being a 0.1% aqueous trifluoroacetic acid solution and solution B being a 0.1% trifluoroacetic acid / acetonitrile solution. The flow rate of the eluent passing through the column was 0.8 mL / min, and the gradient conditions were as follows: the proportion of solution B in the total eluent was 10% at the start, 10% after 5 minutes, 25% after 35 minutes, 100% after 40 minutes, and 100% after 45 minutes. The sample injection volume was 10 μL, and epicatechin was used as the standard. The amounts of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2 were calculated as epicatechin equivalents. The results are shown in the table below.

[0177] [Table 25]

[0178] In addition, pH measurements were performed. Furthermore, color analysis was performed. Using a spectrophotometer CR-5 (manufactured by Konica Minolta, Inc.) as the measuring device, approximately 40 ml of room temperature sample was placed in a special dish (container) and L*a*b* measurements were performed.

[0179] The sensory evaluation was carried out by two expert panelists. After discussing the results in advance, the two panelists made a consensus judgment based on the following evaluation criteria.

[0180] (Evaluation criteria) Fruity: 1. Not fruity 2 Slightly fruity 3. Fruity flavor is slightly strong 4. Strong fruity flavor 5 Very strong fruity notes

[0181] acidity: 1. No sourness 2 Slightly sour 3. Slightly sour taste 4. Strong sourness 5. I feel a very strong sour taste.

[0182] astringency: 1. No astringency 2 Slightly astringent 3. Astringent taste is slightly strong 4. Strong astringency 5. I feel a very strong astringent taste.

[0183] The results are shown in the table below.

[0184] [Table 26]

[0185] The resulting paste and dried product both had a pleasant red color and a rich flavor with a variety of fruity, sour, and astringent tastes.< / x> < / z> < / x> < / y> < / x>

Claims

1. 1. A cacao fruit paste, or a dried or processed product thereof, having a pH of 4.5 or less and electrical conductivity, the cacao fruit paste, or a dried or processed product thereof, produced by a production method comprising the steps of: a step of crushing a cocoa fruit containing at least a portion of the cocoa pulp and a portion of the cocoa beans in the presence of moisture under acidic conditions or at temperatures capable of effectively inhibiting the activity of polyphenol oxidase derived from the cocoa fruit; A step of inactivating the cocoa fruit-derived polyphenol oxidase in the pulverized product or adjusting the pH of the pulverized product to 4.5 or less.

2. 2. The cocoa fruit paste, or a dried or processed product thereof, according to claim 1, containing procyanidins in an amount of 3.5 mg / g or more per solid content.

3. 2. The cocoa fruit paste, or a dried or processed product thereof, according to claim 1, wherein the cocoa fruit paste, or a dried or processed product thereof, has a particle size passing through a 20 mesh.

4. 2. The cocoa fruit paste, or a dried or processed product thereof, according to claim 1, wherein the residual rate of procyanidins derived from the raw cocoa beans is 80% or more.

5. 2. The cocoa fruit paste, or a dried or processed product thereof, according to claim 1, which is red in color.

6. The cocoa fruit paste, or a dried or processed product thereof, according to any one of claims 1 to 5, wherein the water comprises cocoa pulp juice.

7. 7. The cocoa fruit paste, or its dried or processed product, according to claim 6, wherein the weight of the cocoa pulp juice is 40% or more of the weight of the total ground material.

8. The cocoa fruit paste, or a dried or processed product thereof, according to any one of claims 1 to 5, wherein the polyphenol oxidase is inactivated by heating.

9. 6. The cocoa fruit paste, or a dried or processed product thereof, according to any one of claims 1 to 5, wherein the polyphenol oxidase is inactivated by heating at 80 to 121°C for 10 seconds or more.

10. The cocoa fruit paste, or a dried or processed product thereof, according to any one of claims 1 to 5, wherein the acidic condition is pH 4.5 or less.

11. The cocoa fruit paste, or a dried or processed product thereof, according to any one of claims 1 to 5, wherein the temperature condition capable of effectively inhibiting the activity of cocoa fruit-derived polyphenol oxidase is 10°C or lower.

12. A food composition comprising the cocoa fruit paste according to any one of claims 1 to 5, or a dried or processed product thereof.

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