Chocolate composition containing finely ground roasted coffee beans

Abstract

The present invention provides a coffee-flavored chocolate composition containing finely ground roasted coffee beans, in which the deterioration odor that becomes apparent during long-term storage is masked, and a method for producing the same. [Solution] In the production of a chocolate composition containing finely ground roasted coffee beans with a median diameter of 20 μm or less, furfuryl methyl sulfide and / or guaiacol are added.

Description

Technical Field

[0001] The present invention relates to a chocolate composition containing finely ground roasted coffee beans, a method for producing the same, and the like.

Background Art

[0002] Due to the diversification of recent tastes, chocolates having flavors different from those of cocoa and milk have attracted attention. Chocolates having a coffee flavor are also known, but at present, there are many products that mainly add coffee extracts or instant coffee to cocoa butter to impart a coffee flavor. Under such circumstances, it has been reported that a coffee flavor can be imparted to foods such as chocolate by adding a pulverized product of roasted coffee beans (Patent Documents 1 and 2). In particular, chocolate is made from cocoa beans, and cocoa beans subjected to a fermentation process are used as a chocolate raw material for the purpose of generating aroma components peculiar to chocolate and moderating the bitterness and astringency of cocoa beans.

[0003] In addition, in foods having a coffee flavor, particularly in chocolates and the like, there is a need for a smooth texture in addition to their unique fragrant aroma and high-quality bitterness. Under such circumstances, a method of adding and using a pulverized product of roasted coffee beans obtained by finely pulverizing roasted coffee beans to foods is known. For example, a coffee paste (Patent Document 3) obtained by mixing a coffee extract obtained by concentrating an extract of coffee beans and a pulverized product of coffee beans refined to an average particle size of 30 to 50 μm is added to foods such as frozen desserts such as ice cream and baked foods such as bread to impart a coffee flavor.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

[0005] Finely ground roasted coffee beans, obtained by finely grinding roasted coffee beans, contribute to a smooth texture in food without creating a gritty feel. On the other hand, because the surface area of ​​finely ground roasted coffee beans increases, the dispersion of aroma and oxidation are significant. Generally, chocolate is a product that is stored for long periods at temperatures below 28°C, so there is a problem that the dispersion and oxidation of coffee aroma components caused by finely ground roasted coffee beans reduces or changes the roasted coffee aroma during storage, resulting in a spoilage odor (Example 1).

[0006] The object of the present invention is to provide a coffee-flavored chocolate composition containing finely ground roasted coffee beans in which the deterioration odor that becomes apparent during long-term storage is masked. [Means for solving the problem]

[0007] The present inventors conducted intensive research to solve the above problems and found that by incorporating furfuryl methyl sulfide and / or guaiacol into the production of a chocolate composition containing finely ground roasted coffee beans with a median diameter of 20 μm or less, the deterioration odor that becomes apparent during long-term storage can be masked (Example 2), thus completing the present invention.

[0008] In other words, the present invention relates to, but is not limited to, the following. (1) comprising furfurylmethyl sulfide and / or guaiacol, Contains finely ground roasted coffee beans with a median diameter of 20 μm or less. Coffee-flavored chocolate composition. (2) The furfurylmethyl sulfide content is 200 ppb or less, and / or The chocolate composition according to (1), wherein the guaiacol content is 2000 ppb or less. (3) The chocolate composition according to (1) or (2), wherein the content of finely ground roasted coffee beans in the chocolate composition is 4 to 38% by mass. (4) The chocolate composition according to any one of (1) to (3), wherein the degree of roasting of the coffee beans is L10 to L40. (5) A chocolate composition according to any of (1) to (4), which is white chocolate. (6) A step of incorporating furfurylmethyl sulfide and / or a step of incorporating guaiacol, A process of blending finely ground roasted coffee beans with a median diameter of 20 μm or less. A method for producing a coffee-flavored chocolate composition, including [the specified ingredient]. [Effects of the Invention]

[0009] According to the present invention, it is possible to obtain a coffee-flavored chocolate composition containing finely ground roasted coffee beans in which the deterioration odor that becomes apparent during long-term storage of the chocolate composition containing finely ground roasted coffee beans is masked. [Modes for carrying out the invention]

[0010] Unless otherwise specified, "ppb" as used herein means weights / weights (w / w) in ppb.

[0011] 1. Coffee-flavored chocolate composition In one embodiment, the present invention provides a coffee-flavored chocolate composition containing furfuryl methyl sulfide and / or guaiacol, and containing finely ground roasted coffee beans with a median diameter of 20 μm or less. By incorporating furfuryl methyl sulfide and / or guaiacol into a coffee-flavored chocolate composition containing finely ground roasted coffee beans with a median diameter of 20 μm or less, it is possible to mask the deterioration odor that becomes apparent during long-term storage of the coffee-flavored chocolate composition containing finely ground roasted coffee beans.

[0012] In this specification, "degraded odor" refers to an unpleasant odor that becomes apparent when coffee aroma components are dispersed and oxidized during long-term storage of a chocolate composition containing finely ground roasted coffee beans.

[0013] 1-1. Chocolate composition The chocolate composition of the present invention includes chocolates and processed foods that replace cocoa butter.

[0014] In this specification, "chocolate products" refer to products that meet the "Fair Competition Rules Regarding Labeling of Chocolate Products" certified by the Japan Fair Trade Commission, and are classified into chocolate, quasi-chocolate, chocolate confectionery, quasi-chocolate confectionery, etc., based on the amount of cocoa mass including cocoa powder and cocoa butter, as well as the amount of fat, milk solids and water. All of these are included in "chocolate products." Furthermore, in this invention, the amount of cocoa mass contained in chocolate products is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Furthermore, in this invention, the amount of cocoa powder and cocoa butter contained in chocolate products is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0015] Chocolates can be classified into three types based on their raw materials: dark chocolate (which does not contain dairy products), milk chocolate (which contains dairy products), and white chocolate (which uses only cocoa butter as a cocoa bean-derived ingredient). In this invention, the chocolates may be dark chocolate, milk chocolate, or white chocolate, but white chocolate that uses cocoa butter without using cocoa mass or cocoa powder is preferred.

[0016] In the present invention, chocolates include, but are not limited to, hard chocolates such as bar chocolates and soft chocolates such as chocolate creams. Hard chocolates are solid chocolates with a snap, and specifically include bar chocolates, enrobed chocolates, shell chocolates, hollow chocolates, pan work chocolates, and the like. Soft chocolates are soft chocolates with a spreadability, and are used, for example, by coating bread or the like. Specifically, chocolate spreads, filling chocolates, chocolate creams, and the like can be mentioned.

[0017] In this specification, the processed food with a cocoa butter substitute oil and fat is a product in which part or all of the cocoa butter in chocolates is substituted with a cocoa butter substitute oil and fat. The content of the cocoa butter substitute oil and fat contained in the processed food with a cocoa butter substitute oil and fat is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Further, in the present invention, the content of cocoa mass contained in the processed food with a cocoa butter substitute oil and fat is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Further, in the present invention, the content of cocoa powder and cocoa butter contained in the processed food with a cocoa butter substitute oil and fat is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0018] Further, the processed food with a cocoa butter substitute oil and fat in this specification can appropriately contain vegetable oils and fats and the like as necessary in addition to the cocoa butter substitute oil and fat.

[0019] Examples of the cocoa butter substitute oil and fat that can be used in the present invention include CBE (Cocoabutter equivalent), CBI (Cocoabutter improver), CBR (Cocoabutter replacer), CBS (Cocoabutter substitute), filling oils and fats, and the like.

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

[0021] 1-2. Furfurylmethylsulfide Furfuryl methyl sulfide is generally known as a component having a coffee-specific aroma. The chocolate composition of the present invention contains furfuryl methyl sulfide. In one aspect, the lower limit of the content of furfuryl methyl sulfide in the chocolate composition of the present invention is preferably 10 ppb, 12 ppb, 14 ppb, 18 ppb, 20 ppb, or 25 ppb, more preferably 30 ppb. Also, the upper limit of the content of furfuryl methyl sulfide in the chocolate composition of the present invention is preferably 250 ppb, 200 ppb, or 150 ppb, more preferably 100 ppb. Typically, the content range of furfuryl methyl sulfide in the chocolate composition of the present invention is preferably 10 to 250 ppb, 12 to 200 ppb, or 20 to 150 ppb, more preferably 30 to 100 ppb. By setting the content of furfuryl methyl sulfide in the chocolate composition within the above range, a stronger masking effect on the deteriorated odor that appears during the long-term storage of the chocolate composition containing finely ground roasted coffee beans can be obtained.

[0022] In the present invention, the method for adjusting the furfuryl methyl sulfide content is not particularly limited, and any method can be used in combination as needed. For example, the furfuryl methyl sulfide content in roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended in the composition to achieve a predetermined amount of furfuryl methyl sulfide, thereby adjusting the furfuryl methyl sulfide content in the chocolate composition. In this case, a combination of finely ground products made from multiple varieties of roasted coffee beans may be used. Alternatively, the furfuryl methyl sulfide content in the chocolate composition may be adjusted using fermented roasted coffee beans or their finely ground product, obtained by fermenting and then roasting green coffee beans using a known method.

[0023] In one embodiment, furfuryl methyl sulfide isolated from natural products, artificially synthesized furfuryl methyl sulfide, etc., may be used, and the furfuryl methyl sulfide content in the chocolate composition may be adjusted by combining them.

[0024] The furfurylmethyl sulfide content can be measured by known methods, such as HPLC, LC-MS, GC-MS, LC, and GC. In one embodiment, measurement by GC-MS is preferred.

[0025] For example, the following method can be used to measure the furfurylmethyl sulfide content by GC-MS. In the examples, the furfurylmethyl sulfide content was measured using the following method. <Sample adjustment> One g of the sample was mixed with 20 mL of water, 10 mL of hexane, and 8 g of sodium chloride, and shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the hexane layer was extracted to obtain the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for furfurylmethyl sulfide are as follows. <Analysis conditions (GC-MS)> 5 ml of the sample solution was placed in a 20 ml screw-cap glass bottle (18 mm in diameter, manufactured by Gester), sealed with a PTFE septum-equipped metal cap (manufactured by Gester), and aroma components were extracted using solid-phase microextraction (SPME). Quantification was performed using the standard addition method, utilizing the peak area detected by GC / MS in EIC mode. The equipment and conditions used are shown below. SPME Fiber: StableFlex / SS, 50 / 30μm DVB / CAR / PDMS (manufactured by Spelco) Fully automated volatile component extraction and introduction system: MultiPurposeSampler MPS2XL (manufactured by Gestel). Preheating: 40°C for 5 minutes Stirring: None Extraction of volatile components: 40°C for 30 minutes Desorption time for volatile components: 3 minutes GC Oven: GC7890A (manufactured by Agilent Technologies) Column: VF-WAXms, 60m x 0.25mm i.d. df=0.50μm (manufactured by Agilent Technologies) GC temperature conditions: 40°C (5 minutes) → 5°C / min → 260°C (11 minutes) Carrier gas: Helium, 1.2 ml / min, constant flow mode Injection: Splitless method Inlet temperature: 250℃ Mass spectrometer: GC / MS Triple Ouad7000 (manufactured by Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan & SIM measurement Scan parameters: m / z 35~350 The quantitative ion can be selected from the following ions, based on its good detection sensitivity, peak shape, and peak separation: furfurylmethyl sulfide m / z 81, 128, 53, 45, 82, 129, or 130 (129 in this example). If the peak shape or sensitivity is not satisfactory with any of the above ions, the sample solution can be diluted with distilled water to an appropriate ratio, or the SIM mode can be used.

[0026] 1-3. Guaiacol Furfuryl methyl sulfide is generally known as a component that contributes to the characteristic taste and aroma of coffee. The chocolate composition of the present invention contains guaiacol. In one embodiment, the lower limit of the guaiacol content in the chocolate composition of the present invention is preferably 20 ppb, 30 ppb, 40 ppb, 60 ppb, 80 ppb, 100 ppb, 110 ppb, 150 ppb, or 200 ppb, more preferably 300 ppb. The upper limit of the guaiacol content in the chocolate composition of the present invention is preferably 3000 ppb, 2000 ppb, or 1500 ppb, more preferably 1000 ppb. Typically, the guaiacol content range in the chocolate composition of the present invention is preferably 20 to 3000 ppb, 30 to 2000 ppb, 100 to 2000 ppb, or 150 to 1500 ppb, more preferably 200 to 1000 ppb. By setting the guaiacol content in the chocolate composition within the above range, a stronger masking effect is obtained against the deterioration odor that becomes apparent during long-term storage of chocolate compositions containing finely ground roasted coffee beans.

[0027] In the present invention, the method for adjusting the guaiacol content is not particularly limited, and any method can be used in combination as needed. For example, the guaiacol content in roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended in the composition to achieve a predetermined guaiacol content, thereby adjusting the guaiacol content in the chocolate composition. In this case, a combination of finely ground products made from multiple varieties of roasted coffee beans may be used. Alternatively, the guaiacol content in the chocolate composition may be adjusted using fermented roasted coffee beans or their finely ground product, obtained by fermenting and then roasting green coffee beans using a known method.

[0028] In one embodiment, guaiacol isolated from natural products, artificially synthesized guaiacol, etc., may be used, and the guaiacol content in the chocolate composition may be adjusted by combining these.

[0029] The guaiacol content can be measured by known methods, such as HPLC, LC-MS, GC-MS, LC, and GC. In one embodiment, measurement by GC-MS is preferred.

[0030] For example, the following method can be used to measure the guaiacol content by GC-MS. In the example, the guaiacol content was measured using the following method. <Sample adjustment> One g of the sample was mixed with 20 mL of water, 10 mL of diethyl ether, and 8 g of sodium chloride, and shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the diethyl ether layer was extracted to be used as the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for guaiacol are as follows. <Analysis conditions (GC-MS)> 5 ml of the sample solution was placed in a 20 ml screw-cap glass bottle (18 mm in diameter, manufactured by Gester), sealed with a PTFE septum-equipped metal cap (manufactured by Gester), and aroma components were extracted using solid-phase microextraction (SPME). Quantification was performed using the standard addition method, utilizing the peak area detected by GC / MS in EIC mode. The equipment and conditions used are shown below. SPME Fiber: StableFlex / SS, 50 / 30μm DVB / CAR / PDMS (manufactured by Spelco) Fully automated volatile component extraction and introduction system: MultiPurposeSampler MPS2XL (manufactured by Gestel). Preheating: 40°C for 5 minutes Stirring: None Extraction of volatile components: 40°C for 30 minutes Desorption time for volatile components: 3 minutes GC Oven: GC7890A (manufactured by Agilent Technologies) Column: VF-WAXms, 60m x 0.25mm i.d. df=0.50μm (manufactured by Agilent Technologies) GC temperature conditions: 40°C (5 minutes) → 5°C / min → 260°C (11 minutes) Carrier gas: Helium, 1.2 ml / min, constant flow mode Injection: Splitless method Inlet temperature: 250℃ Mass spectrometer: GC / MS Triple Ouad7000 (manufactured by Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan & SIM measurement Scan parameters: m / z 35~350 The quantitative ion can be selected from the following ions, based on its good detection sensitivity, peak shape, and peak separation: guaiacol m / z 109, 124, or 81 (81 in this example). If the peak shape or sensitivity is not satisfactory with any of the above ions, the sample solution can be diluted with distilled water to an appropriate ratio, or the SIM mode can be used.

[0031] 1-4. Ground roasted coffee beans In this specification, "ground roasted coffee beans" refers to a product obtained by finely grinding roasted coffee beans. The chocolate composition of the present invention may be manufactured by adding ground roasted coffee beans to the raw materials, or by finely grinding raw materials containing roasted coffee beans. Here, "roasted coffee beans" refers to green coffee beans that have been subjected to a heat treatment called roasting. Roasting causes chemical changes in the components contained in green coffee beans, which produce the coffee flavor (strong aroma and flavor).

[0032] The type of coffee bean used in the finely ground roasted coffee bean product is not particularly limited, as long as the furfuryl methyl sulfide and / or guaiacol content in the chocolate composition of the present invention can be kept within a predetermined range. Arabica, Robusta, Liberica, and other varieties can all be used, but Arabica is one example of a preferred embodiment. Furthermore, in the present invention, a combination of multiple varieties of coffee beans can also be used.

[0033] The content of finely ground roasted coffee beans in the chocolate composition of the present invention is not particularly limited, but is preferably 4-38% by mass, 6-35% by mass, 7-32% by mass, 7.5-30% by mass, more preferably 11-27% by mass, and even more preferably 11-19% by mass.

[0034] Furthermore, in this invention, the roasting method and conditions for the coffee beans used in the finely ground roasted coffee bean product are not particularly limited. For example, methods such as direct-fire, hot-air, semi-hot-air, charcoal-fire, far-infrared, microwave, and superheated steam roasting can be used, and devices such as horizontal drum type, vertical drum type, vertical rotating bowl type, fluidized bed type, and pressurized type can be used. Depending on the type of coffee bean, the roasting degree (light, cinnamon, medium, high, city, full city, French, Italian) should be adjusted according to the predetermined purpose. The roasting temperature is also not particularly limited, but a preferred roasting temperature is 100 to 300°C, more preferably 150 to 250°C, and particularly preferably 170 to 220°C. Furthermore, the roasting time is also not particularly limited, but a preferred time is 5 to 30 minutes, more preferably 10 to 25 minutes, and particularly preferably 15 to 20 minutes.

[0035] Furthermore, in this invention, the degree of roasting is not particularly limited, but it is preferable to roast the beans to a degree of L10 to L40, more preferably L15 to L35, and especially preferably L16 to L32, using the L value measured with a colorimeter as an indicator of the degree of roasting. To measure the degree of roasting, the ground beans are placed in a cell, tapped thoroughly, and then measured with a spectrophotometer. As a spectrophotometer, the SE-2000 manufactured by Nippon Denshoku Industries Ltd. can be used.

[0036] The chocolate composition of the present invention may also include finely ground roasted coffee beans, which are produced by finely grinding the aforementioned roasted coffee beans. Alternatively, the chocolate composition of the present invention may be produced by finely grinding raw materials including roasted coffee beans. The content of furfuryl methyl sulfide and / or guaiacol may be adjusted by incorporating finely ground roasted coffee beans.

[0037] The upper limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is 20 μm or less. In one embodiment, the upper limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is preferably 18 μm, 16 μm, 14 μm, or 12 μm, and more preferably 10 μm. The lower limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is not particularly limited, but is preferably 3 μm, 5 μm, or 7 μm. Typically, the median diameter range of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is preferably 3 to 20 μm, 5 to 18 μm, or 7 to 10 μm. If the upper limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is 20 μm or less, the grittiness of the chocolate composition when eaten is reduced, resulting in a smooth mouthfeel, but the deterioration odor during long-term storage becomes apparent (Example 1).

[0038] The method for finely grinding roasted coffee beans and the method for finely grinding when manufacturing chocolate compositions are not particularly limited as long as the median diameter of the finely ground roasted coffee beans contained in the chocolate composition can be reduced to 20 μm or less, and known methods can be used. For example, in the fine grinding of roasted coffee beans, dry grinding methods and freeze grinding methods can be used. Also, the fine grinding method when manufacturing chocolate compositions is not particularly limited, but for example, it can be performed by mixing.

[0039] Furthermore, particle size is generally expressed as a distribution of the abundance ratios for each particle size based on the results of numerous measurements; this is called the particle size distribution. While there are various criteria for abundance ratio, such as volume-based and number-based methods, this specification uses the volume-based abundance ratio and can be measured using a laser diffraction / scattering-based measuring device. An example of such a device is a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation). In this specification, the particle size of a chocolate composition containing finely ground roasted coffee beans is expressed in terms of median diameter. The median diameter is the 50% diameter of the cumulative particle size data, and is the diameter at which, when a powder is divided into two parts from a certain particle size, the larger and smaller parts are in equal amounts.

[0040] 1-5. Other ingredients In addition to the above-mentioned components, the chocolate composition of the present invention may appropriately contain sweeteners (e.g., glucose, fructose, galactose, sucrose (sugar), lactose, maltose, trehalose, oligosaccharides, sugar alcohols, non-sugar natural sweeteners, synthetic sweeteners, etc.), emulsifiers (e.g., lecithin, etc.), oils and fats (e.g., cocoa butter substitutes, etc.), dairy products (e.g., whole milk powder, skim milk powder, etc.), antioxidants, flavorings, preservatives, quality stabilizers, etc., to the extent that they do not impair the effects of the present invention.

[0041] 2. Method for producing a chocolate composition In one aspect, the present invention is a method for producing a coffee-flavored chocolate composition, comprising the steps of a) blending furfuryl methyl sulfide and / or blending guaiacol, and b) blending finely ground roasted coffee beans with a median diameter of 20 μm or less. This makes it possible to obtain a coffee-flavored chocolate composition containing finely ground roasted coffee beans in which the deterioration odor that becomes apparent during long-term storage of the chocolate composition containing the finely ground roasted coffee beans is masked. In other words, in one aspect, the present invention is also a method for masking the deterioration odor that becomes apparent during long-term storage of a chocolate composition containing finely ground roasted coffee beans.

[0042] In the method for producing the chocolate composition described above, roasted coffee beans, fermented roasted coffee beans, or finely ground products thereof can be produced, and the content of furfuryl methyl sulfide and / or guaiacol in the roasted coffee beans and finely ground products thereof can be measured in advance. Then, the roasted coffee beans and finely ground products thereof can be blended so that each component is in a predetermined amount, thereby adjusting the content of furfuryl methyl sulfide and guaiacol in the chocolate composition. In this case, multiple finely ground products produced from multiple varieties of roasted coffee beans may be blended to adjust the content of furfuryl methyl sulfide and / or guaiacol in the chocolate composition. In addition to blending roasted coffee beans and finely ground products thereof, the amount of furfuryl methyl sulfide and / or guaiacol in the chocolate composition can also be adjusted to a predetermined amount by blending furfuryl methyl sulfide and / or guaiacol isolated from plants, artificially synthesized furfuryl methyl sulfide and / or guaiacol, or a combination thereof. Furthermore, regarding the content range of furfuryl methyl sulfide and / or guaiacol in the chocolate composition in the above manufacturing method, it is as described in "1. Coffee-flavored chocolate composition".

[0043] In the method for producing the chocolate composition described above, the furfuryl methyl sulfide content and guaiacol content may be adjusted by incorporating finely ground roasted coffee beans with a median diameter of 20 μm or less, or finely ground fermented roasted coffee beans with a median diameter of 20 μm or less. Furthermore, the method for producing the chocolate composition described above may also include a step of roasting coffee beans or a step of finely grinding roasted coffee beans. The type of roasted coffee beans, roasting method, fine grinding method, and median diameter of the finely ground roasted coffee beans are as described in "1. Coffee-flavored chocolate composition".

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

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

[0046] Example 1: Effect of median diameter of finely ground roasted coffee beans incorporated into chocolate composition on the generation of off-flavors during long-term storage (1) Manufacturing of finely ground roasted coffee beans Using green coffee beans (Ethiopian, Arabica variety) as the raw material, roasted coffee beans with a roasting degree (L value) of 20-23 were obtained using a coffee roasting machine (TMR660, manufactured by Petroncini).

[0047] Using the obtained roasted coffee beans, coarse and finely ground products were prepared. The coarsely ground roasted coffee bean product was prepared by grinding with a general coffee grinder. The finely ground product was prepared by freeze-grinding. Specifically, it was ground using the freeze-grinding method described in Japanese Patent Publication No. 2015-73462, with a freeze-grinding system 100 (Liquid Gas Co., Ltd.'s Linlex Mill). Specifically, the washed roasted coffee beans were frozen with liquid nitrogen, and the frozen coffee beans were then finely ground in an atmosphere maintained at -110°C to -180°C until the cell walls of the coffee beans were broken.

[0048] (2) Chocolate production Using the following raw materials, sample chocolate compositions 1 to 3 were prepared with the compositions shown in Table 1, using the coarsely ground roasted coffee bean pulverized powder and the finely ground roasted coffee bean pulverized powder obtained in (1) (Samples 1 to 3). • Ground roasted coffee beans: (See 1) • Cocoa butter: Made by Cargill • Sugar: Manufactured by Itochu Sugar Co., Ltd. • Lactose: Manufactured by Lacto Japan Co., Ltd. • Lecithin: Manufactured by ADM

[0049] The chocolate mixture, prepared by blending each ingredient in the above composition, was placed in a constant temperature bath set to 50°C and finely ground by mixing with a melanger. Then, the mixture was tempered at 32°C for 10 minutes, filled into containers measuring 40mm in length, 30mm in width, and 10mm in thickness, molded, and left to stand in the dark for 16 hours to obtain each sample chocolate composition. Specifically, the details are as follows: Sample 1: When manufacturing a chocolate composition using coarsely ground roasted coffee beans, the mixture was mixed for 5 minutes to make it finer. Sample 2: When manufacturing a chocolate composition using finely ground roasted coffee beans, the mixture was mixed for 5 minutes to further refine it. Sample 3: When manufacturing a chocolate composition using finely ground roasted coffee beans, the mixture was blended for 3 hours to achieve a finer texture.

[0050] A laser diffraction particle size analyzer (Shimadzu Corporation, model: SALD-2300) was used to measure the median diameter of chocolate compositions containing finely ground roasted coffee beans. Specifically, each sample was cut into small thin pieces with a utility knife and placed in a beaker. A dispersion medium (2-propanol) kept at 45°C was added, and the mixture was stirred with a magnetic stirrer for about 2 minutes to prepare the sample for measurement. After performing blank measurements while stirring the dispersion medium in the batch cell, a portion of the sample was added until the appropriate concentration was reached, and then measured. A refractive index of 1.60-0.02i was used. The median diameter measurement results for samples 1-3 containing finely ground roasted coffee beans are shown in Table 1. As mentioned above, since the median diameter was measured in the dispersed solution of each sample, the measured median diameter is attributable to the finely ground roasted coffee beans contained in each sample.

[0051] [Table 1]

[0052] (3) Storage test and sensory evaluation Each sample prepared in (2) above was placed in an aluminum pouch and stored at 28°C for 60 days, and a sensory evaluation was conducted by a panel of expert panelists (5 people). In the sensory evaluation, the deterioration odor of each sample on day 0, day 30, and day 60 was evaluated on the following 5-point scale. In addition, each sample on day 0 was tasted, and its texture (presence or absence of grittiness) was evaluated on the 5-point scale.

[0053] <Evaluation Criteria: Deterioration Odor> 5 points: No unpleasant odor of spoilage. 4 points: There is almost no unpleasant odor of spoilage. 3 points: Slightly detects a spoiled smell. 2 points: I can smell a spoiled odor. 1 point: I strongly smell a spoiled odor. *Regarding "deterioration odor," samples scoring 3.0 or higher on day 60 were considered preferable.

[0054] <Evaluation Criteria: Texture (roughness)> 5 points: No rough texture. 4 points: I hardly feel any roughness. 3 points: Slightly rough texture. 2 points: I feel a rough texture. 1 point: I feel a strong roughness. *For "roughness," samples with a score of 3.0 or higher were considered preferable.

[0055] The evaluation results are shown in Table 2. As shown in Table 2, when using finely ground roasted coffee beans with a large particle size (median diameter of 21 μm), while there was little noticeable deterioration odor during long-term storage, the chocolate composition felt very gritty when consumed, resulting in a poor texture. In contrast, by adjusting the median diameter of the finely ground roasted coffee beans to 20 μm or less, the grittiness that became apparent when consuming the chocolate composition decreased, but deterioration odor during long-term storage became noticeable.

[0056] [Table 2]

[0057] Example 2: Effects of furfuryl methyl sulfide and guaiacol on the off-flavor of chocolate derived from ground roasted coffee beans during long-term storage. The finely ground roasted coffee beans were prepared according to Example 1(1). In addition, each sample chocolate composition was prepared according to Sample 3 of Example 1(2) to obtain coffee chocolate compositions containing finely ground roasted coffee beans with a median diameter of 9.58 μm (Samples 4-15). The composition of each ingredient in each sample chocolate composition is shown in Table 3. For furfuryl methyl sulfide and guaiacol, solutions were prepared by dissolving each in water at a high concentration. The water content in the resulting sample chocolate composition was adjusted to 0.1%, and the content of furfuryl methyl sulfide and guaiacol reached the final concentrations shown in Table 3. Since the content of furfuryl methyl sulfide and guaiacol is extremely small (14-2000 ppb), the weight ratio of these two components to the total sample chocolate composition is negligible.

[0058] [Table 3]

[0059] Each prepared sample chocolate composition was placed in an aluminum pouch and stored at 28°C for 60 days, after which a sensory evaluation was conducted by a panel of five expert panelists. In the sensory evaluation, the deterioration odor of each sample chocolate composition on day 0, day 30, and day 60 was evaluated on a five-point scale. For reference, each sample chocolate composition on day 0 was also tasted, and its overall deliciousness as chocolate (overall evaluation) was evaluated on a five-point scale.

[0060] <Evaluation Criteria: Deterioration Odor> 5 points: No unpleasant odor of spoilage. 4 points: There is almost no unpleasant odor of spoilage. 3 points: Slightly detects a spoiled smell. 2 points: I can smell a spoiled odor. 1 point: I strongly smell a spoiled odor. *Regarding "deterioration odor," samples scoring 3.0 or higher on day 60 were considered preferable.

[0061] <Evaluation Criteria: Overall Evaluation (Overall Deliciousness)> 5 points: very good 4 points: Good 3 points: Fairly good 2 points: Somewhat poor 1 point: Not good *For the "Overall Rating (Overall Deliciousness)," samples with a score of 3.0 or higher were considered preferable.

[0062] The evaluation results are shown in Table 4. As shown in Table 4, when the furfuryl methyl sulfide content in the sample chocolate composition was low (18 ppb or less), a spoilage odor became apparent during long-term storage, and after 60 days, the spoilage odor became noticeable to a significant degree. On the other hand, it was shown that increasing the furfuryl methyl sulfide content in the sample chocolate composition to 20 ppb or more could mask the apparent spoilage odor. Similarly, with respect to guaiacol, it was shown that when the guaiacol content in the sample chocolate composition was low (70 ppb or less), a spoilage odor became apparent during long-term storage, and after 60 days, the spoilage odor became noticeable to a significant degree. On the other hand, it was shown that increasing the guaiacol content in the sample chocolate composition to 100 ppb or more could mask the apparent spoilage odor. Furthermore, it was revealed that the overall deliciousness of the chocolate composition can be maintained by adjusting the content of furfuryl methyl sulfide and guaiacol to below a predetermined level.

[0063] [Table 4] [Industrial applicability]

[0064] This invention relates to a novel means for masking the deterioration odor that becomes apparent during long-term storage of chocolate compositions containing finely ground roasted coffee beans, and therefore has high industrial applicability.

Claims

1. Contains furfurylmethyl sulfide and / or guaiacol, Contains finely ground roasted coffee beans with a median diameter of 20 μm or less. Coffee-flavored chocolate composition.

2. The furfurylmethyl sulfide content is 200 ppb or less, and / or, The chocolate composition according to claim 1, wherein the guaiacol content is 2000 ppb or less.

3. The chocolate composition according to claim 1 or 2, wherein the content of finely ground roasted coffee beans in the chocolate composition is 4 to 38% by mass.

4. The chocolate composition according to claim 1 or 2, wherein the degree of roasting of the coffee beans is L10 to L40.

5. The chocolate composition according to claim 1 or 2, wherein it is white chocolate.

6. A step of incorporating furfurylmethyl sulfide, and / or a step of incorporating guaiacol, A process of blending finely ground roasted coffee beans with a median diameter of 20 μm or less. A method for producing a coffee-flavored chocolate composition, including [the specified ingredient].

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