Frozen confectionery containing a cocoa composition

Abstract

Provided is a frozen confectionary having a good flavor and an increased cocoa polyphenol content without lowering production suitability. This frozen confectionary or mix for a frozen confectionary contains any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 µm to 1.5 mm and containing unbroken cacao bean cells; (b) a cacao composition having a free fat content of 60 wt% or less relative to oil / fat component(s); (c) a cacao composition in which the proportion of unbroken cacao bean cells in cacao bean cells is 30% or more; and (d) a cacao composition containing unbroken cacao bean cells and having a breaking strength of 3 kgf or less.

Description

Technical Field

[0001] The present invention relates to a frozen confection containing a cacao composition.

Background Art

[0002] When producing a food containing a sufficient amount of polyphenols, which are expected to have various effects on health, it is common to blend a large amount of a material with a high polyphenol content. At this time, depending on the material, adding a large amount may have an undesirable effect on the target food, and various measures have been taken to prevent this.

[0003] For example, Patent Document 1 relates to ice creams containing the following components (A) and (B): (A) non-polymer catechins, and (B) caffeine, wherein the content weight ratio [(B) / (A)] of component (B) to component (A) is 0.0001 to 0.18. Further, Patent Document 2 relates to ice creams containing the following components (A) and (B): (A) non-polymer catechins, and (B) caffeine, wherein the content weight ratio [(B) / (A)] of component (B) to component (A) is 0.06 to 0.18, the solid content in the whole ice cream is 25 to 38% by weight, and the overrun is 110 to 150%. In these documents, conventional ice creams blended with green tea extracts cannot achieve both a high overrun and good shape retention. Also, due to the astringent taste derived from the raw material green tea extract, the texture and refreshing feeling of the ice cream are insufficient, and these physical properties, texture, and refreshing feeling are likely to deteriorate after long-term storage. In view of this, it has been studied as an issue to provide ice creams that are excellent in shape retention at the maximum overrun, have a good texture and refreshing feeling, and whose texture and refreshing feeling do not deteriorate even after long-term storage. As a result of the study, it is described that adding non-polymer catechins having specific properties derived from green tea significantly improves the texture, refreshing feeling, and shape retention of ice creams.

[0004] On the one hand, in the production of frozen desserts, if a large amount of cocoa butter, cocoa mass, chocolate dough, etc. are used, since the melting point of cocoa fat is high, the frozen dessert mix thickens during the manufacturing process. In particular, when the content rate of the fat component (cocoa butter content) derived from cocoa is high, the thickening of the frozen dessert mix becomes remarkable, its fluidity is lost, and the manufacturing suitability is impaired. To solve this problem, adding specific components has been considered. For example, Patent Document 3 describes a low-viscosity high-fat ice cream mix and a chocolate ice cream mix containing 0.5% to 2.0% by weight of sodium caseinate. Patent Document 4 describes a chocolate frozen dessert containing a cocoa fat component, wherein the chocolate frozen dessert contains glycerin fatty acid ester and citric acid monoglyceride. Patent Document 5 describes a frozen dessert containing cocoa butter and a phosphate, wherein the phosphate is a metaphosphate or a polyphosphate. Patent Document 6 describes a method for suppressing an increase in the viscosity of a frozen dessert mix characterized by containing whey protein in the frozen dessert mix. Patent Document 7 describes a frozen dessert having a water content rate of 50% by weight or more, containing 8% by weight or more of cocoa butter content, and 0.1 to 4.5% by weight of a water-soluble dietary fiber and / or dextrin having a weight average molecular weight of 450 or more.

[0005] On the other hand, cacao beans, which are the raw material for chocolate, are rich in polyphenols, and although cacao mass and cocoa powder are well known as conventional processed products of cacao beans, other products have also been considered. For example, Patent Document 8 proposes a method for processing cacao nibs, which are used as the raw material for chocolate and cocoa powder, that improves crispiness, removes the unpleasant odor of nibs, and shortens the conching time in chocolate production, by steaming cacao nibs, adding an appropriate amount of enzyme thereto, reacting with water at 30 to 60°C, and then drying and roasting. It is stated that the nibs obtained in this way can be used for chocolate as well as other confectioneries such as candy, caramel, cakes, and biscuits, and can be used as a wide range of confectionery raw materials. Patent Document 9 proposes a method for processing beverage beans such as cacao beans and coffee beans into new foods that can be eaten directly, by soaking the beverage beans in water or a diluted salt solution, removing the beans, soaking them in a seasoning liquid for a period of time during which the seasoning liquid is absorbed by the beverage beans, removing the beans, and then drying them. This method explains that by pre-treating the beans in water or a diluted salt solution before seasoning them by soaking them in a seasoning liquid, the bitterness commonly shared by beverage beans is suppressed, and flavored beans with a sweet and soft texture are obtained, and such flavored beans can be eaten directly. Patent Document 10 further proposes a method for obtaining cacao beans with reduced polyphenol oxidase activity and high polyphenol content by treating unfermented, unroasted raw cacao beans with a combination of steam steaming and drying. It explains that the cocoa beans after cooking have a total polyphenol content in the range of 0-30 g per 100 g of cocoa beans and a low molecular weight polyphenol content of 0-20 g per 100 g of cocoa beans, and that the cocoa liquor, cocoa powder or extract having a high polyphenol content can be produced from the cocoa beans, and that products derived from such cocoa beans can be used in confectionery products, chocolates and cocoa-containing products.

[0006] In addition, regarding the raw paste obtained by boiling and cooking adzuki beans, kidney beans, peanuts, and soybeans, grinding them, adding weight, and dehydrating them, and the kneaded paste prepared by adding the raw paste to a sugar solution and kneading, the presence of starch, the shape of the paste particles, texture characteristics, etc. have been reported (Non-Patent Document 1). This report manufactures paste using kidney beans, peanuts, and soybeans, which are not usually used as paste raw materials other than adzuki beans, but does not mention the use of cacao beans. Generally, those with a high starch content are considered suitable for paste, and cacao beans have a lower starch content and a higher oil content than any of adzuki beans, kidney beans, peanuts, and soybeans. Therefore, it is common to process cacao beans by grinding them in a dried state after roasting to have characteristic aroma and physical properties.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

Patent Document 8

Patent Document 9

Patent Document 10

Patent Document 11

Non-Patent Document

[0008]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0009] When preparing a frozen confection containing a large amount of cocoa polyphenols, it is common to prepare it by blending conventional cocoa materials such as cocoa mass and cocoa powder, which are high-polyphenol materials. However, since the frozen confection mix containing cocoa butter thickens during the manufacturing process as described above, it was necessary to add a specific component to suppress the thickening. Further, when using cocoa powder, the high water absorbency of the cocoa powder causes the frozen confection mix to increase in viscosity. So far, in order to solve such problems, replacing the cocoa material with a material having new properties has not been considered.

[0010] Furthermore, when consuming a normal amount of frozen confection, there is a problem that when a large amount of cocoa material is blended so that an amount of polyphenols sufficient to obtain a physiological function can be ingested, the bitterness increases and the palatability is impaired.

[0011] Therefore, there is a demand for a frozen confection with a good flavor enhanced with cocoa polyphenols without reducing the manufacturing suitability.

[0012] The applicant has studied a food material using cocoa beans as a raw material with less oil bleeding (Patent Document 11). The present invention provides the following. [1] A frozen confection or a frozen confection mix containing any one of the following cocoa compositions (a) to (d): (a) A cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing uncrushed cocoa bean cells, (b) A cocoa composition having a free fat content of 60% by weight or less per oil content, (c) A cocoa composition having 30% or more of uncrushed cocoa bean cells in cocoa bean cells, (d) A cocoa composition containing uncrushed cocoa bean cells with a breaking strength of 3 kgf or less. [2] The frozen confectionery or frozen confectionery mix according to 1, having a polyphenol content of 0.01% by weight or more. [3] The frozen confectionery or frozen confectionery mix according to 1 or 2, having a polyphenol content of 0.3% by weight or more. [4] The frozen confectionery or frozen confectionery mix according to any one of 1 to 3, having a procyanidin content of 0.03% by weight or more. [5] The frozen confectionery or frozen confectionery mix according to any one of 1 to 4, having a blending amount of the cocoa composition in the raw materials of 1 to 30%. [6] The frozen confectionery or frozen confectionery mix according to any one of 1 to 5, containing at least one of dairy products and vegetable oils. [7] The frozen confectionery according to any one of 1 to 6, which is ice cream, or a frozen confectionery mix for producing ice cream. [Advantages of the Invention]

[0013] By blending a composition containing uncrushed cocoa bean cells into the mix before freezing of the frozen confectionery, a frozen confectionery having excellent production suitability, rich in polyphenols, and having little bitterness can be obtained. [Brief Description of the Drawings]

[0014]

Figure 1

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Figure 5

Mode for Carrying Out the Invention

[0015] The present invention relates to a frozen confection or a frozen confection mix containing any of the following cocoa compositions (a) to (d). (a) A cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing uncrushed cocoa bean cells (b) A cocoa composition having a free fat content of 60% by weight or less per unit oil content (c) A cocoa composition in which uncrushed cocoa bean cells in the cocoa bean cells are 30% or more (d) A cocoa composition containing uncrushed cocoa bean cells and having a breaking strength of 3 kgf or less Regarding the present invention, when the amounts of components and materials contained in food are expressed as ratios (%, or parts), they are based on weight (weight) unless otherwise specified.

[0016] <Frozen confection> Regarding the present invention, the frozen confection refers to a confection manufactured through a freezing process (a process of cooling below 0°C while stirring the raw materials. The moisture in the raw materials becomes fine ice crystals and air is mixed into the raw materials.), regardless of the Fair Competition Rules regarding the display of ice creams and ice confections (Notification No. 10 of the Fair Trade Commission dated April 9, 1980) and the Enforcement Regulations thereof, and is distributed in the frozen temperature zone (-18°C or lower) and is provided for consumption in a frozen state (however, including those provided for consumption in a semi-frozen state according to the preferences of consumers).

[0017] <Cocoa Composition> (Main Features) The cocoa composition used in frozen confections is a material processed from cocoa beans as raw materials and has the following features: 1) It contains uncrushed cocoa bean cells. 2) The particle size distribution is from 10 μm to 1.5 mm. Alternatively, it has the following features. 3) The weight ratio of the free fat content to the oil content is 60% or less. For the present invention, when referring to the ratio or rate of components contained in a composition or the like, unless otherwise specified, it is based on weight. Alternatively, it has the following features. 4) The number ratio of uncrushed cells in cocoa bean cells is 30% or more. Alternatively, it has the following features. 1) It contains uncrushed cocoa bean cells. 5) The breaking strength is 3 kgf or less. Note that the cocoa composition does not include whole raw cocoa beans. Examples of whole raw cocoa beans include natural cocoa beans themselves and fermented cocoa beans themselves. Also, the cocoa composition does not include existing cocoa nibs. Cocoa nibs are those from which the shell has been removed from cocoa beans and have not been heated in the presence of moisture. However, cocoa nibs include those that have been subjected to heat sterilization treatment and / or roasting treatment commonly used in general chocolate and cocoa production. Cocoa nibs also include crushed products of the above.

[0018] One of the features of the cocoa composition is that it is heated (wet heating) in the presence of moisture. Whether moisture is present when heat-treating cocoa beans can affect the components and composition of the treated cocoa beans. Examples of wet heating include boiling, steaming, cooking, and microwave heating in the presence of moisture. When referring to wet heating, heating for the purpose of sterilization or roasting is not included. The temperature and time for wet heating are preferably such that the polyphenol oxidase contained can be inactivated to a certain extent and the breaking strength is softened to be within a certain range of values, as described later.

[0019] Not only cocoa bean processed products (wet-heated and ground products) that are heated in the presence of moisture and ground so as to leave a relatively large number of uncrushed cells, and dried products thereof (wet-heated and ground and dried products), but also wet-heated products of cocoa beans (wet-heated beans) for such grinding and dried products thereof (wet-heated and dried beans), ground products of wet-heated and dried beans (wet-heated and dried ground products), and dried products of cocoa beans (dried beans) that are wet-heated and ground, any implementation of which may directly or indirectly correspond to the implementation of a cocoa composition.

[0020] Another characteristic of the cocoa composition is that it has a special particle size distribution. When arranged in ascending order of particle size together with conventional cocoa bean processed products, it is in the order of cocoa mass, cocoa liquor, cocoa composition, cocoa nib, and whole beans. Ordinary cocoa mass usually has 98% or more of the particles in the range of 0.5 to 100 μm in the particle size distribution, has a single peak, and the peak is in the range of 5 to 20 μm. Also, the particle size of cocoa nibs usually allows the particles to be visible, depending on the degree of coarse grinding, and hardly passes through a sieve with a mesh size of 1 mm.

[0021] (Raw cocoa beans) Cocoa beans refer to the seeds of Theobroma cacao, and the varieties and origins of the cocoa beans used as raw materials for the cocoa composition are not particularly limited. Examples of cocoa varieties include Forastero, Criollo, Trinitario, their derived varieties, and hybrids. Examples of origins include Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, and Trinidad and Tobago.

[0022] Generally, cocoa beans used as raw materials for chocolate are taken out together with pulp from cocoa pods (cocoa fruits), fermented, and dried. However, for the raw cocoa beans used in the cocoa bean processed products of the present invention, as long as uncrushed cocoa bean cells are contained, the presence or degree of processing is not particularly limited. Examples of cocoa bean processing include fermentation, pulp removal, drying, roasting (also called low roasting, baking), and enzyme inactivation treatment.

[0023] From the viewpoint of obtaining a composition with a high polyphenol content, it is preferable that the raw cacao beans have not undergone a process in which polyphenols are reduced. Polyphenols are promoted by the action of enzymes under fermentation conditions and decrease at high temperatures. Therefore, the raw cacao beans preferably used in the present invention are preferably not fully fermented and preferably not roasted. Fully fermented means that the cacao beans have been fermented for 7 days or more after harvesting.

[0024] From the viewpoint of obtaining a composition with a vivid color tone, the raw cacao beans are preferably fresh cacao beans immediately after being taken out from the cacao pod or fresh cacao beans from which the pulp has been immediately removed. Further, it is preferable that such fresh cacao beans have been immediately subjected to a treatment for inactivating enzymes inherent in the cacao beans, such as polyphenol oxidase. This is because if the polyphenol oxidase activity inherent in the cacao beans remains, it acts on the polyphenols of the cacao beans and changes to a dark brown color tone.

[0025] From the viewpoint of obtaining a composition with a low free fat content, the raw cacao beans are preferably whole beans. Depending on the degree of crushing, the cacao bean cells are broken and the fats and oils contained in the cells are released.

[0026] (Form and particle size distribution of cacao composition) The cacao composition can be said to be a crushed product of cacao beans. The crushing of cacao beans has no size limitation as long as the resulting composition contains uncrushed cacao bean cells, as described later. Although the sizes of cacao bean cells vary, the minimum diameter is about 10 μm, so the cacao composition can contain particles of about 10 μm or more. The particles refer to the cacao bean cells themselves or aggregates of cacao bean cells. The aggregates of cacao bean cells include forms in which the cacao bean cells remain adhered in a tissue state without being separated and forms in which the cacao bean cells are aggregated after being separated. The particle size distribution of the cacao composition is, for example, 10 μm to 1.5 mm, preferably 10 μm to 1.2 mm, and more preferably 10 μm to 1 mm.

[0027] Regarding the present invention, unless otherwise specified, the term "particle size distribution" refers to the degree of distribution of particle sizes contained in the target composition. Also, regarding the present invention, when it is said that the particle size distribution of the composition is within a specific range, unless otherwise specified, when the composition is subjected to laser diffraction particle size distribution measurement, 70% or more, preferably 80% or more, more preferably 90% or more, still more preferably 95% or more, and even more preferably 98% or more of the particle diameters of the particles are included within that specific range. The % referred to here is a value (relative particle amount) based on volume.

[0028] The median diameter of the particles contained in the cocoa composition is 200 to 400 μm, preferably 240 to 380 μm, more preferably 280 to 360 μm, and still more preferably 300 to 340 μm. The mode diameter is 280 to 480 μm, preferably 310 to 460 μm, more preferably 350 to 430 μm, and still more preferably 370 to 410 μm. The average diameter is 150 to 350 μm. Also, the cocoa composition has a relative particle amount of 5% or more of particles having a particle diameter in the range of 0.2 mm to 0.7 mm. The measurement is based on volume by the laser diffraction particle size distribution measurement method.

[0029] The means of crushing is not particularly limited, and examples include grinding with a mixer or the like, and sieving with a sieve having an opening size larger than the cocoa bean cell size.

[0030] Also, the cocoa composition can be in the form of a paste or its dried product. That is, the cocoa composition can be said to be a crushed product of heat-treated cocoa beans. In one aspect of the cocoa composition, it is a material in a state where crushing is easy by heating means in the presence of moisture such as boiling, steaming, cooking, microwave heating, etc. By the heat treatment, the endogenous polyphenol oxidase in the cocoa beans is inactivated. Also, the heat-treated cocoa beans are considered to be in a state where the raw cocoa beans can be separated in cell units. The paste may be in a state containing relatively large solids like a grain filling.

[0031] The cocoa composition with a paste-like form contains 15% or more, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more of moisture. The upper limit of the moisture contained in the paste-like cocoa composition is not particularly limited as long as it is in a paste-like form. In any case of the lower limit, for example, it is 70% or less, preferably 60% or less, more preferably 55% or less, and even more preferably 40% or less. The moisture of the cocoa composition with a dry form, more specifically a powdery form, is 5% or less, preferably 4% or less, more preferably 3.5% or less, and even more preferably 3% or less. There is no particular limitation on the lower limit of the moisture contained in the powdery cocoa composition. In any case of the upper limit, for example, it can be 0%, 0.1% or less, 0.5% or less, or 1% or less.

[0032] (Content of uncrushed cocoa bean cells) The cocoa composition contains uncrushed cocoa bean cells. "Uncrushed" means that the cell membrane is not broken. Whether uncrushed cocoa bean cells are contained in the target composition can be determined by observing with a microscope or the like to see if the presence of cells surrounded by the cell membrane can be confirmed. Also, if the cocoa bean cells are uncrushed, since lipids and proteins remain inside the cells, whether uncrushed cocoa bean cells are contained can be determined by staining and observing proteins and lipids respectively to see if the locations of proteins and lipids are the same.

[0033] From the perspective of not releasing free fat from the cells, the proportion of uncrushed cocoa bean cells in the cocoa bean cells contained in the cocoa composition is preferably higher. The proportion of uncrushed cocoa bean cells to cocoa bean cells can be calculated from the number of all cells and the number of uncrushed cocoa bean cells confirmed in a certain area by observing the cocoa bean processed product with a microscope. Specifically, it is by the following method. (1) Add 2 ml of water to 0.03 g of the sample, stir, further add 0.5 ml of 0.01% methylene blue solution, stir, then drop it on a slide glass, place a cover glass on it, and observe with a microscope (magnification: 450 times). (2) From the observed image or the image taken thereof, if necessary, using image analysis software, determine the area (A) of the sample area and the number (B) of disrupted cells. The number of disrupted cells can be obtained by visually selecting and counting the disrupted cells contained in the area. (3) Regarding the intact cells as circles with a radius of 10 μm, calculate the area (C) of one intact cell (10×10×3.14 = 314 μm 2 ). (4) Divide the area (A) of the area by the area (C) of one intact cell to calculate the total number of cells (D). (5) The ratio (%) of intact cells in cocoa bean cells is calculated by the following formula. At this time, for areas where the total number of cells (D) is in the range of 100 to 300, use 5 or more, preferably 10 or more areas, calculate the value for each using the following formula, and average the obtained values to obtain the ratio of intact cells in the cocoa bean cells of the sample.

[0034] Ratio of intact cells in cocoa bean cells (%) = (D - B) / D × 100

[0035] This ratio of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, still more preferably 60% or more, still more preferably 70% or more, still more preferably 80% or more, still more preferably 90% or more, and most preferably 100%.

[0036] Since the cell membranes of intact cocoa bean cells are not disrupted, components such as oil and fat and polyphenols are maintained inside the cells. Cocoa mass, which is a common cocoa bean processed product, is usually finely ground to about 20 μm or less in the manufacturing process. Therefore, in cocoa mass, oil and fat, polyphenols, etc. are released from the disrupted cocoa bean cells and exist. On the other hand, in the cocoa composition, since the oil and fat and polyphenols derived from cocoa beans are sealed in the cocoa bean cells with unbroken cell membranes, it has the characteristic that these components are difficult to ooze out.

[0037] (Free fat content) The cocoa composition has a low free fat content per unit of oil. In the chocolate field, free fat (free oil and fat) refers to the oil and fat that exists in a free state in the raw materials. Free fat affects the fluidity and viscosity of chocolate. Also, it is considered that oil is likely to seep out from materials containing a large amount of free fat.

[0038] Regarding the present invention, when referring to the free fat content per unit of oil (sometimes simply referred to as the free fat content), unless otherwise specified, it refers to the value measured and calculated by the following method. That is, it refers to the ratio (by weight) of free fat in the oil and fat contained in the target composition.

[0039] Measurement of free fat content (1) Put about 5 g (a) of the sample into a 50 ml centrifuge tube. (2) Add 25 ml of n - hexane. (3) Shake at 130 times / minute for 3 minutes with an amplitude of 4 cm. (4) Centrifuge at 3000 rpm, 4°C for 10 minutes. (5) Measure the weight (b) of a 100 ml Erlenmeyer flask. (6) Transfer the supernatant of (4) onto filter paper and filter, and collect the filtrate in a 100 ml Erlenmeyer flask. (7) Blow nitrogen gas to evaporate n - hexane. (8) Keep at 98°C under reduced pressure for 4 hours in a vacuum isothermal dryer to evaporate n - hexane. (9) After air - cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.

[0040] <x>Free fat content in the composition (free fat content per sample weight) (%) = (c - b) / a × 100 <y>Free fat content per oil content (%) = <x>Oil content in / a × 100 <z>Free fat content per solid content (%) = <x> / (Moisture in a-a)×100

[0041] The free fat content per oil content of the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, still more preferably 30% or less, still more preferably 28% or less, still more preferably 20% or less, still more preferably 16% or less, still more preferably 10% or less. From the viewpoint that the oil bleeding is particularly small and the compatibility with aqueous foods is also excellent, the free fat content per oil content of the cocoa composition is preferably 30% or less.

[0042] The free fat content per solid content of the cocoa composition is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, still more preferably 20% or less, still more preferably 16% or less, still more preferably 14% or less, still more preferably 8% or less, still more preferably 5% or less. From the viewpoint that the oil bleeding is particularly small and the compatibility with aqueous foods is also excellent, the free fat content per solid content of the cocoa composition is preferably 16% or less.

[0043] The free fat content in the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, still more preferably 15% or less, still more preferably 14% or less, still more preferably 10% or less, still more preferably 8% or less, still more preferably 5% or less. From the viewpoint that the oil bleeding is particularly small and the compatibility with aqueous foods is also excellent, the free fat content in the cocoa composition is preferably 10% or less.

[0044] Generally, the free fat content of unprocessed cocoa beans is low. However, in conventional cocoa bean processed products, since the cells are broken during the processing steps, the free fat content is high. On the other hand, in the cocoa composition, since the oil and fat derived from cocoa beans are sealed in the cocoa bean cells where the cell membranes are not broken, it has an outstanding property not found in conventional cocoa bean processed products, that is, the free fat content is low despite containing a relatively high concentration of the oil and fat derived from cocoa beans.

[0045] (Polyphenol content) The cocoa composition has a high polyphenol content. Also, the cocoa composition has a high procyanidin content. This is because the polyphenol oxidase inherent in the cocoa beans is inactivated by heat treatment.

[0046] The lower limit of the polyphenol content of the cocoa composition is, per solid content, for example, 1.0% or more, more specifically 1.5% or more, even more specifically 1.8% or more, preferably 2.0% or more, more preferably 2.4% or more, even more preferably 2.8% or more, even more preferably 3.2% or more, even more preferably 3.6% or more, even more preferably 3.8% or more, even more preferably 4.0% or more. The upper limit of the polyphenol content contained in the cocoa composition is, regardless of the case of the lower limit, per solid content, for example, 10% or less, preferably 8% or less, more preferably 7.6% or less, even more preferably 7.2% or less, even more preferably 6.8% or less, even more preferably 6.4% or less.

[0047] Regarding the present invention, unless otherwise specified, the polyphenol content refers to the value measured by the Folin-Ciocalteu method and calculated in terms of (-)-epicatechin. For the method of measuring polyphenols by the Folin-Ciocalteu method, reference can be made to the attached sheet "Measurement Method of Cocoa Polyphenols" in the "Display Standards for Cocoa Polyphenols in Chocolates" of the National Chocolates Industry Fair Trade Council. Since the polyphenols contained in the cocoa composition are derived from cocoa beans, they are sometimes referred to as cocoa polyphenols. Also, since the polyphenol content of the cocoa composition is the value measured as the total amount of various polyphenol compounds, it can be referred to as the total polyphenol content, or the total amount of polyphenols, etc.

[0048] In the cocoa composition, it is preferable that a large amount of procyanidins is contained among the polyphenols. The lower limit value of the procyanidin content of the cocoa composition is, per solid content, for example, 0.2% or more, preferably 0.3% or more, more preferably 0.5% or more, still more preferably 0.7% or more, still more preferably 1.1% or more, still more preferably 1.3% or more, still more preferably 1.5% or more, still more preferably 1.7% or more. The upper limit value of the procyanidin content contained in the cocoa composition is, regardless of the lower limit value, per solid content, for example, 5% or less, preferably 4% or less, more preferably 3.5% or less, still more preferably 3.0% or less, still more preferably 2.7% or less, still more preferably 2.2% or less.

[0049] Regarding the present invention, unless otherwise specified, the procyanidin content refers to the value measured using HPLC for catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2.

[0050] Breaking strength The cocoa composition may be heat-treated in the presence of moisture as described below and softened so that the breaking strength falls within a certain range of values. The breaking strength of the cocoa composition is, for example, 3 kgf or less, preferably 2.87 kgf or less, more preferably 2.49 or less, even more preferably 2.46 or less, and even more preferably 2.28 kgf or less. The lower limit can be 0.5 kgf or more, preferably 1.0 kgf or more, more preferably 1.42 kgf or more, and even more preferably 1.69 kgf or more regardless of the upper limit value.

[0051] Regarding the present invention, when referring to the breaking strength, unless otherwise specified, it is measured as follows. A sample dried under reduced pressure at 100 °C for 4 hours or more is measured with a rheometer using a plunger in the shape of a cylinder with a diameter of 3 mm at a penetration depth of 4.0 mm and a penetration speed of 2 cm / min. The temperature of the sample shall be 22 - 24 °C. When the obtained measured values vary, measurements are made for an appropriate number of samples. The appropriate number of samples can be appropriately determined by those skilled in the art. For example, 50 samples may be taken from one composition, and the average value of the 50 measured values may be taken as the breaking strength of the composition.

[0052] (Other raw materials) The cocoa composition may contain additives acceptable as food. Examples of such additives are sweeteners, antioxidants, flavors, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizing agents, suspending agents, coating agents, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, etc.

[0053] (Method for producing cocoa composition) The cocoa composition can be produced by a production method including the following steps: · A step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans, · A step of crushing the obtained heat-treated cocoa beans. The present invention also provides a production method including the following, which is suitable for obtaining a composition with a low free-fat content: · A step of heat-treating raw cacao beans in the presence of moisture to obtain heat-treated cacao beans, or · A step of processing raw cacao beans so that they can be easily separated at the cell unit.

[0054] The means for heat treatment in the method for producing a cacao composition is a heating means in the presence of moisture. As long as the raw cacao beans can be processed so that the subsequent crushing step can be easily performed, and preferably so that the polyphenol oxidase inherent in the cacao beans is inactivated, there are no particular restrictions. Examples of the heating means include boiling (which may also be called cooking, boiling), steaming, steaming and boiling, and microwave heating.

[0055] The temperature and time for heat treatment are preferably conditions that can inactivate polyphenol oxidase to a certain extent and can make the breaking strength of the raw cacao beans the above-mentioned value. Examples of such conditions are boiling in water at 80°C or higher, preferably 90°C or higher, more preferably boiling water, for 10 minutes or longer, preferably 20 minutes or longer, more preferably 30 minutes or longer.

[0056] The heat treatment in the presence of moisture uses water as a heat medium, so the thermal conductivity is high. Also, by appropriately setting the heating temperature and time, it is considered that the cell walls of the cacao beans and / or the adhesion parts between the cell walls can be softened.

[0057] The means for crushing in the method for producing a cacao composition is not particularly limited as long as a composition containing uncrushed cacao bean cells can be obtained. There is no limit to the size of the crushed product. The minimum particle size is the size of the cacao bean cells, for example, about 20 μm in diameter.

[0058] The means of crushing is not particularly specified. Examples include grinding with a mixer or the like (grind), and filtering through a sieve with an opening size larger than the cacao bean cell size (mash). Examples of the device for filtering include sieves such as 32-mesh and 60-mesh stainless steel sieves. Examples of the device for grinding include stirrers commonly used for making bean paste.

[0059] <Blending amount of cacao composition> The frozen confection can contain a cacao composition as a raw material within a range that does not impair the effects of the present invention. However, the blending amount of the cacao composition in the raw materials is preferably 1 to 30%, more preferably 3 to 25%, and even more preferably 5 to 23%. When the blending amount of the cacao composition is lower than this range, it is difficult to say that a sufficient amount of polyphenols can be ingested to obtain physiological functions when the food is ingested in a normal amount. Also, when it is higher than this range, since the blending ratio of other raw materials relatively decreases, softening of the texture due to freezing point depression and poor texture due to a decrease in ice occur, and it is difficult to obtain a good frozen confection.

[0060] <Characteristics of frozen confection containing cacao composition> The frozen confection containing a cacao composition provided by the present invention has an advantage that, although it is rich in cacao polyphenols, the cacao polyphenols are contained as a cacao composition containing uncrushed cacao bean cells, so that bitterness and astringency are hardly felt.

[0061] <Cacao polyphenol content> The polyphenol content and procyanidin content in the blending raw materials can be measured by the methods described above or in the Examples section. Also, the polyphenol content and procyanidin content in the mix of the frozen confection can be calculated by summing the respective contents in the blended raw materials. Since the method for measuring the polyphenol content (Folin-Ciocalteu method) is a method for quantifying OH groups, there is a concern that components other than polyphenols may be measured depending on the food. In such a case, a food that does not contain the target material can be manufactured as a control and subtracted as a base, so that the polyphenol content due to the blending of the target material can be appropriately measured.

[0062] The polyphenol content and procyanidin content in frozen confections refer to the content measured for a sample obtained by performing a pretreatment simulating digestion in the human body, for the frozen confection to be evaluated, unless otherwise specified. When measuring, appropriate controls may be provided as necessary. More specifically, for the target frozen confection, a pretreatment simulating digestion in the human body is performed, and the polyphenol content and procyanidin content are measured by the method described above or in the Examples section (measurement value A). On the other hand, for a control frozen confection that has undergone the same pretreatment (manufactured in the same manner as the frozen confection to be measured, except that it does not contain a polyphenol-containing material and the formulation is adjusted so that the solid division ratio and sweetness are similar to those of the target frozen confection), the same measurement is performed (measurement value B), and the value obtained by subtracting measurement value B from measurement value A is taken as the polyphenol content or procyanidin content in the frozen confection. The pretreatment simulating digestion in the human body means treating the target frozen confection with artificial gastric juice and artificial intestinal juice. Not limited to cocoa compositions, cocoa raw materials are likely to bind to proteins, and it is difficult to measure the polyphenol content and procyanidin content in the bound state, so it is preferable to perform a pretreatment. The polyphenol content measured after pretreatment is not the theoretical value calculated from the amount contained in the raw material, but can be said to be the content as polyphenols and procyanidins obtained after treatment simulating digestion in the human body.

[0063] Frozen confections contain at least 0.01% or more, preferably 0.05% or more, more preferably 0.2% or more, and even more preferably 0.3% or more of cocoa polyphenols as the polyphenol content. The upper limit of the cocoa polyphenol content in frozen confections can be adjusted according to the flavor of the frozen confection, and as the polyphenol content, for example, it can be 10% or less, preferably 3% or less, more preferably 2% or less, and even more preferably 0.5% or less.

[0064] The frozen confection contains at least 0.001% or more, preferably 0.005% or more, more preferably 0.02% or more, and still more preferably 0.03% or more as procyanidins. The upper limit of the procyanidin content in the frozen confection can be adjusted according to the flavor of the frozen confection, and can be, for example, 1% or less, preferably 0.3% or less, more preferably 0.2% or less, and still more preferably 0.1% or less.

[0065] <Form and raw materials of frozen confection> The form of the frozen confection of the present invention can be appropriately set. As an example, examples of frozen confections include ice creams, ice confections, soft creams, gelatos, and the like. Ice cream means a product having a milk solid content of 15.0% or more by weight, of which the milk fat content is 8.0% or more.

[0066] Preferred examples of the frozen confection are ice creams and ice confections, and particularly preferred examples are ice creams. Ice creams refer to ice cream, ice milk, or lacto ice. Ice milk means a product having a milk solid content of 10.0% or more by weight, of which the milk fat content is 3.0% or more, excluding those corresponding to ice cream. Lacto ice refers to those among ice creams having a milk solid content of 3.0% or more by weight, excluding those corresponding to ice cream and ice milk. Ice confection means a product that conforms to the standards for foods, additives, etc. based on the provisions of the Food Sanitation Law (Ministry of Health and Welfare Notification No. 370 of 1959), which is obtained by freezing a sugar solution or a liquid mixed with other foods, or by crushing edible ice and mixing it with a sugar solution or other foods and then refreezing it, and is provided for consumption in a frozen state, excluding those corresponding to ice creams.

[0067] Also, frozen confections can have various shapes and undergo various processes as long as the effects of the invention are not impaired. For example, the shapes include cup type, stick type, cone type, sandwich type sandwiched between monaka and biscuits, bulk type used for industrial products, and the like. The processes include mixing with nuts, chocolate, fruits, etc., and marble-like mixing with ice creams that do not contain a cocoa composition.

[0068] In addition to the cocoa composition as a raw material, frozen confections may contain dairy products, sugars, and oils and fats. Furthermore, they may contain food materials such as nuts, fruits, fruit purees, chocolate chips, chocolate sauce, caramel sauce, cheese, tea leaves, and adzuki beans.

[0069] Frozen confections may further contain food-acceptable additives, active ingredients, and nutritional components. Examples of food-acceptable additives include sweeteners, colorants, flavorings, preservatives, acidulants, thickeners, stabilizers, and the like.

[0070] <Method for manufacturing frozen confections> The method for manufacturing the frozen confections of the present invention is not particularly limited as long as the effects of the invention are not impaired. For example, it is manufactured by mixing a part of the raw materials and freezing them. Freezing is a process of cooling the raw materials to below 0°C while stirring, and during this process, the moisture in the raw materials becomes fine ice crystals and air is mixed into the raw materials. The freezing means is not particularly limited as long as the effects of the invention are not impaired, and a known mixing device can be used.

[0071] The raw materials to be mixed in the mixing process are dairy products, sugars, stabilizers, emulsifiers, water, etc. If necessary, they can be mixed and dissolved while heating to 30 - 70°C. The mixture of such raw materials is called a mix. The mix may be filtered to remove undissolved residues. The mix may be homogenized. The mix may also be sterilized. Sterilization can be achieved by heating. The heat sterilization is preferably carried out by heating at 68°C for 30 minutes or by a method having a sterilization effect equivalent to or greater than this. After heat sterilization, the mix should be cooled by appropriate means. The mix may be aged. Aging means storing the mix in a tank for a certain period of time. During this process, usually the viscosity of the mix increases and the shape retention property improves.

[0072] The cocoa composition is mixed into the mix before freezing. When passing through the homogenization process, it is preferable to mix the cocoa composition into the mix after the homogenization process. This is to maintain uncrushed cocoa cells.

[0073] In the present invention, since cocoa polyphenols are used in the form of a cocoa composition containing uncrushed cocoa bean cells, there is less free fat derived from cocoa butter, thereby suppressing thickening during the freezing process of the mix. Also, since the cocoa composition has low water absorbency, thickening due to water absorption is suppressed.

[0074] <Others> For frozen confections, it can be indicated that they contain cocoa bean processed products, that the amount is large, that they contain polyphenols, that the amount is large, and the effects that can be expected from the polyphenols. Also, it can be indicated to recommend the intake of the food for a specific target. The indication can be direct or indirect. Examples of direct indication are descriptions on tangible objects such as the product itself, package, container, label, tag, etc. Examples of indirect indication include advertising and promotional activities by means of places or means such as websites, storefronts, pamphlets, exhibitions, books, newspapers, magazines, TV, radio, mailed items, emails, voice, etc.

[0075] Hereinafter, the present invention will be described more specifically with reference to examples.

Example

[0076] <Preparation of a composition containing intact cocoa bean cells (cocoa composition)> Using the dried cocoa beans obtained by removing the pulp from the cocoa beans with pulp taken out from cocoa pods as raw materials, a composition (powder form) containing intact cocoa bean cells was prepared by the following method.

[0077] Softening process (heating process) (1) Put water five times the weight of the cocoa beans into a pot and bring to a boil. (2) Put the raw cocoa beans into (1) above and boil for 1 hour. (3) Drain the cocoa beans in a colander to remove the water.

[0078] Shell peeling process Manually peel the shell from the cocoa beans.

[0079] Crushing process (lining process) Sift through a sieve (32 Me).

[0080] Powdering process (1) Dry the crushed material obtained by the crushing process in a vacuum dryer (drying conditions: 98 °C, 2 hours) to prepare a powdered cocoa bean crushed material with a moisture content of 3% or less. (2) Pass the powdered cocoa bean crushed material through a 32 Me sieve again to powder it.

[0081] The composition containing intact cocoa bean cells was used in the following examples.

[0082] <Measurement of cocoa polyphenol content> The polyphenol content in the blended raw materials was measured according to the following "Measurement method of polyphenol content". The procyanidin content in the blended raw materials was measured according to the following "Measurement method of procyanidin content".

[0083] Also, the polyphenol content in the frozen confectionery was measured for the sample after the following pretreatment according to the following "Method for Measuring Polyphenol Content" to obtain a measured value A. In addition, a control frozen confectionery was manufactured in the same manner as the frozen confectionery to be measured, except that no polyphenol-containing material was blended and the blending was adjusted so that the solid division ratio and sweetness were similar to those of the target frozen confectionery. The same measurement was performed on this control frozen confectionery to obtain a measured value B, and it was determined by the following formula.

[0084] Polyphenol content in frozen confectionery (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0085] The procyanidin content in the frozen confectionery was measured for the obtained sample according to the following "Method for Measuring Procyanidin Content" after the following pretreatment to obtain a measured value A. In addition, the same measurement was performed on a control frozen confectionery manufactured by replacing the polyphenol-containing material with wheat flour to obtain a measured value B, and it was determined by the following formula.

[0086] Procyanidin content in frozen confectionery (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0087] Pretreatment (1) 1 g of each sample and 1 ml of warm water (37 - 40°C) were placed in a centrifuge tube and mixed by vortexing for 2 minutes. 15 ml of artificial gastric juice (prepared by mixing 107 mg of pepsin (FUJIFILM Wako Pure Chemical Corporation) into 100 ml of disintegration test solution 1, pH 1.2 (FUJIFILM Wako Pure Chemical Corporation)) pre-warmed to 37°C was added, and the mixture was shaken at 37°C and 100 rpm for 60 minutes. (2) 2 ml of 2N NaHCO3 was added and neutralized. (3) 20 ml of artificial intestinal juice (prepared by mixing 0.5 g of pancreatin (FUJIFILM Wako Pure Chemical Corporation) into 100 ml of disintegration test solution 2, pH 6.8 (FUJIFILM Wako Pure Chemical Corporation)) pre-warmed to 37°C was added, and the mixture was shaken at 37°C and 100 rpm for 120 minutes. (4) After heating at 95°C for 10 minutes, it was cooled with ice to inactivate the enzyme. (5) 2 ml was taken out, 0.2 ml of 2N citric acid was added, and the acidified product was used as an analytical sample.

[0088] Method for measuring polyphenol content The polyphenol content was measured by the Folin-Ciocalteu method and calculated as the equivalent amount of (-)-epicatechin. Specifically, it was measured and calculated by the method described in the attached sheet "Method for Measuring Cocoa Polyphenols" of the "Display Standards for Cocoa Polyphenols in Chocolates" of the National Chocolates Industry Fair Trade Council.

[0089] Method for measuring procyanidin content It was measured by HPLC. Specifically, a Deverosil-ODS-HG5 (4.6 mm × 250 mm, φ5 μm, manufactured by Nomura Chemical Co., Ltd.) column was used. The eluent was composed of Solution A and Solution B. Solution A was an aqueous solution of 0.1% trifluoroacetic acid, and Solution B was 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 such that the proportion of Solution B in the total eluent was 10% at the start, 10% 5 minutes after the start, 25% 35 minutes after the start, 100% 40 minutes after the start, and 100% 45 minutes after the start. The sample injection volume was 10 μL, and epicatechin was used as a standard product, and each component was quantified in terms of epicatechin equivalent. Each component: catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2

[0090] <Production of Frozen Desserts Containing a Composition Containing Uncrushed Cocoa Bean Cells (Cocoa Composition)> 1. Comparison of frozen confections prepared with the same blending ratio of polyphenol-containing materials

[0091] (Formulation) Frozen desserts (lacto ice) were produced with the following formulation.

[0092]

Table 1-1

[0093] Polyphenol-containing materials used in each test plot A (Example): Composition containing powdered uncrushed cocoa bean cells (polyphenol content 35 mg / g, procyanidin content 3.6 mg / g) B (Comparative Example): Cocoa powder (oil content 22%, no alkalization, polyphenol content 45 mg / g, procyanidin content 3.7 mg / g) C (Comparative Example): Cocoa extract powder (manufactured by the method of Patent No. 6268333, polyphenol content 169 mg / g, procyanidin content 89 mg / g)

[0094] In addition, frozen confections were produced as controls with the same solid content and sweetness level as those in the above test plots.

Table 1-2

[0095] (Manufacturing method) (1) Water, dairy products, and vegetable oils were stirred while heating. (2) After reaching a temperature of 40 - 50 °C, sugar or starch syrup and additives (emulsifier, stabilizer) were added. (3) Held at 75 °C for 10 minutes. (4) After the heating was completed, the evaporated water was replenished and homogenized by shear force. (5) After adding and mixing the polyphenol-containing material to the homogenized ice cream mix, it was cooled. (6) Freezing was carried out using a CARPIGIANI gelato machine.

[0096] (Evaluation) Workability evaluation Compared with the control (without cocoa raw material), the ease of operation when putting it into the gelato machine was evaluated by two professional panels. 〇: The viscosity is the same as that of the ice cream mix without cocoa raw material, and there is no problem with workability. (The viscosity of the ice cream mix before freezing is less than 1,000 mPa / s) △: Compared with the ice cream mix without cocoa raw materials, the fluidity is slightly worse, but it is within the range where work can be done without problems. (The viscosity of the ice cream mix before freezing is 1,000 mPa / s or more and less than 2,000 mPa / s) ×: Compared with the ice cream mix without cocoa raw materials, there is no fluidity and the workability is extremely poor. (The viscosity of the ice cream mix before freezing is 3,000 mPa / s or more)

[0097] Viscosity measurement 200 g of ice cream mix was taken, the temperature was adjusted to 5°C, and then the viscosity was measured. The viscosity was measured under the following conditions. Viscometer: TVB-10 type viscometer Rotor: M3 (test sections A, C, control), M4 (test section B) Rotation speed: 60 rpm Measurement temperature: 6°C Note that the viscosity of the control was 28 mPa / s.

[0098] Sensory evaluation of bitterness The bitterness was evaluated compared with the control (without cocoa raw materials). ◎: The same bitterness as the frozen confection without cocoa raw materials. 〇: Slightly more bitterness is felt compared with the frozen confection without cocoa raw materials, but it is within an acceptable range. △: Bitterness is felt compared with the frozen confection without cocoa raw materials, but it is of acceptable quality. ×: Clearly bitter compared with the frozen confection without cocoa raw materials, exceeding the acceptable range and feeling a sense of incongruity as a frozen confection.

[0099] Sensory evaluation of astringency The astringency was evaluated compared with the control (without cocoa raw materials). ◎: The same astringency as the frozen confection without cocoa raw materials. 〇: When compared with frozen desserts without cacao raw materials, a slight astringency is felt, but it is within an acceptable range. △: When compared with frozen desserts without cacao raw materials, an astringency is felt, but it is of acceptable quality. ×: When compared with frozen desserts without cacao raw materials, it is clearly astringent, exceeding the acceptable range, and a sense of incongruity is felt as a frozen dessert.

[0100] Sensory evaluation of sourness The sourness was evaluated in comparison with the control (without cacao raw materials). ◎: It has the same sourness as frozen desserts without cacao raw materials. 〇: When compared with frozen desserts without cacao raw materials, a slight sourness is felt, but it is within an acceptable range. △: When compared with frozen desserts without cacao raw materials, a sourness is felt, but it is of acceptable quality. ×: When compared with frozen desserts without cacao raw materials, it is clearly strongly sour, exceeding the acceptable range, and a sense of incongruity is felt as a frozen dessert.

[0101] In any case, if it is ◎, 〇, or △, it can be said that the problem has been solved.

[0102] (Results) The results are shown in the table below.

[0103]

Table 2

[0104] From the above results, by formulating cacao polyphenols as a composition containing intact cacao bean cells, frozen desserts rich in cacao polyphenols (with a polyphenol content of 0.44% or more after a process simulating digestion in the human body), having less bitterness and a good flavor, could be obtained. Also, there was no significant deterioration in fluidity, and there were no problems with workability.

[0105] The frozen confectionery (test group B) with enhanced cacao polyphenols by blending cacao powder, a cacao material that has been conventionally used, had very poor workability because the ice cream mix before freezing had no fluidity. Regarding the frozen confectionery (test group C) produced by replacing the cacao powder in the frozen confectionery containing cacao powder with cacao extract powder, there was no problem with the workability during production, but the flavor was inferior in terms of bitterness, astringency, and sourness. Since the cacao extract powder used in test group C is an extract, the components that produce the flavor exist without being covered by cells or the like. Therefore, even if the blending amount is small, bitterness, astringency, and sourness are strongly felt, and it is considered that test group A is superior.

[0106] 2. Manufacturing examples of frozen confections with a high blending ratio of polyphenol-containing materials (Blending)

[0107]

Table 3-1

[0108] As a polyphenol-containing material, a composition containing powdered uncrushed cacao bean cells (polyphenol content 35 mg / g, procyanidin content 3.6 mg / g) was used.

[0109] (Production method) It was produced according to the aforementioned production method.

[0110] (Evaluation) According to the aforementioned criteria, two experts evaluated the flavor (bitterness, astringency, sourness).

[0111] (Measurement of cacao polyphenol content) According to the description of the aforementioned <Measurement of cacao polyphenol content>, the polyphenol content and procyanidin content in the blending raw materials, as well as the polyphenol content and procyanidin content in the frozen confectionery, were measured. In this measurement, no pretreatment simulating digestion in the human body was performed.

[0112] (Result) The results are shown in the following table.

[0113]

Table 3-2

[0114] <Manufacture and Analysis of a Composition Containing Uncrushed Cocoa Bean Cells (Cocoa Composition)> The following were prepared and manufactured. (Cocoa Bean Raw Material A) The cocoa beans with pulp taken out from cocoa pods were used as raw material A as follows.

[0115] (Cocoa Bean Raw Material B) The pulp of the cocoa beans with pulp taken out from cocoa pods was removed and dried, and this was used as raw material B as follows.

[0116] (Comparative Example) Through the conventional fermentation, drying, roasting, and grinding processes, cocoa mass as a conventional cocoa bean processed product was prepared. Also, this cocoa mass was processed with a conventional hydraulic press to prepare cocoa powder with 12% oil content or 22% oil content.

[0117] (Cocoa Composition) Using raw material A or B, through a heat treatment process, a shell peeling process, and a crushing process (lining process), cocoa bean processed products A1 (using raw material A, lined product with 32 mesh), A2 (using raw material A, lined product with 32 mesh and 60 mesh), B1 (using raw material B, lined product with 32 mesh), and B2 (using raw material B, lined product with 32 mesh and 60 mesh) were obtained.

[0118] Each process was carried out as follows.

[0119] (Heat Treatment Process) (1) Put 5 times the weight of water of the weight of the raw cocoa beans into a pot and bring to a boil. (2) Put the raw cacao beans into (1), and boil raw material A for 30 minutes and raw material B for 1 hour. (3) Drain the water after opening the cacao beans with a colander. Note that the amount of water during boiling does not affect the polyphenol residual rate whether it is 5 times or 20 times the amount, and it was found that the boiling time affects the polyphenol residual rate.

[0120] (Shell peeling process) Manually peel the shell from the cacao beans.

[0121] (Crushing process (fine screening process)) (1) Fine screen with a sieve (32 mesh, 500 μm opening). (2) If necessary, further fine screen (1) with a sieve (60 mesh, 250 μm opening).

[0122] (Measurement of polyphenol content) The polyphenol content was measured by the above-mentioned Folin-Ciocalteu method.

[0123] The polyphenol residual rate was calculated with the total polyphenol amount of the raw beans taken out from the cacao pod as 100% when using raw material A. Also, when using raw material B, the pulp of the cacao beans with pulp taken out from the cacao pod was removed, and the total polyphenol amount of the dried cacao beans was taken as 100% for calculation.

[0124] (Measurement of procyanidin) Procyanidin was quantified by HPLC as described above.

[0125] The procyanidin residual rate was calculated with the procyanidin content of the raw beans taken out from the cacao pod as 100% when using raw material A. Also, when using raw material B, the pulp of the cacao beans with pulp taken out from the cacao pod was removed, and the procyanidin content rate of the dried cacao beans was taken as 100% for calculation.

[0126] (Measurement of free fat) Free fat was measured by the following method. (1) Put about 5 g (a) of the sample into a 50 ml centrifuge tube. (2) Add 25 ml of n-hexane. (3) Shake at 130 rpm for 3 minutes with an amplitude of 4 cm. (4) Centrifuge at 3000 rpm, 4°C for 10 minutes. (5) Measure the weight (b) of a 100 ml Erlenmeyer flask. (6) Transfer the supernatant of (4) above onto filter paper and filter, and collect the filtrate with a 100 ml Erlenmeyer flask. (7) Blow nitrogen gas to evaporate n-hexane. (8) Hold at 98°C under reduced pressure for 4 hours in a vacuum isothermal dryer to evaporate n-hexane. (9) After air-cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.

[0127] Free fat content rate (%) in the sample weight = (c - b) / a × 100 Free fat content rate (%) per oil content = <x>Oil content in / a × 100 Free fat content per solid content (%) = <x> / (Moisture in a - a)×100

[0128] (Comparative Observation of Oil Leakage) Approximately 2 g of the 60 - mesh sifted product of raw material A (cocoa bean processed product A2), cocoa mass, and melted commercial milk chocolate were each weighed into a microtube, centrifuged (16,000 rpm, 10 minutes), and then the separation of oil from each material was visually observed.

[0129] (Structure Observation) Observation was carried out with a microscope according to the following procedure. (1) Place the sample on a slide glass. (2) Drop n - hexane. (3) Drop methylene blue solution. (4) Drop iodine solution. (5) Observe with a microscope.

[0130] Also, observation was carried out with a confocal microscope according to the following procedure. (1) Place the sample on a slide glass. (2) Drop Nile Mix staining solution. (3) Place a cover glass. (4) Observe with a confocal microscope.

[0131] Nile Mix staining solution: More than 2% ultrapure water is added to 1,2 - propanediol and mixed to prepare a solvent. 0.02 g of Nile Red and 0.01 g of Nile Blue A are added to the said solvent and adjusted to 1 L, and then stirred and mixed for 1 hour or more.

[0132] (Measurement of the Ratio of Unbroken Cells) The ratio of unbroken cells was measured and calculated according to the following procedure. (1) Put 0.03 g of the measurement sample into a conical tube, add 2 ml of ultrapure water and stir, and further add 0.5 ml of 0.01% methylene blue solution (methylene blue trihydrate (molecular formula: C 16 H 18 Dissolve N3SCl·3H2O (molecular weight: 373.90) in ultrapure water, dilute it, add a 0.01% (w / v) methylene blue solution, stir, then drop it onto a slide glass, cover it with a cover glass, and observe it under a microscope (magnification: 450 times). (2) Using the image analysis software "ImageJ" (free software, downloadable from the following URL: https: / / imagej.net / Welcome, version 1.50), obtain the following "area (A)" and "number of disrupted cells (B)". Area (A): After binarizing the image (make binary), analyze it as "Area" using the "Analyze" function. When binarizing, for parts that became hollow due to light addition or subtraction, fill them with "fill holes" before analysis. Number of disrupted cells (B): Manually count the cells that are visibly disrupted in the image using the "Cell Counter" function. (3) For the area of a single intact cell (C), calculate it by approximating the cell as a circle with a radius of 10 μm (10×10×3.14 = 314 μm2). (4) Divide the area (A) by the area of a single intact cell (C) to obtain the total number of cells (D). The percentage of intact cells in cacao bean cells is calculated by the following formula. Calculate the value for areas where the total number of cells (D) is in the range of 100 - 300 and there are 5 or more such areas, and then find the average value.

[0133] Percentage of intact cells in cacao bean cells (%) = (D - B) / D × 100

[0134] (Particle size distribution) Measured with a particle size distribution analyzer (laser diffraction particle size distribution measuring device SALD - 2200, Shimadzu Corporation). The vertical axis of the drawing shows the relative particle amount (%) indicating the ratio of the volume distribution of each particle size to the total volume, and the horizontal axis shows the particle size in μm.

[0135] (Moisture) Moisture was measured according to the method of "Appendix - Analytical Methods for Nutritional Components, etc." 5. Carbohydrates I. Moisture (3) Vacuum Heating Drying Method in the "Appendix - Nutritional Labeling - Related" page of the Consumer Affairs Agency of Japan (http: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / foods_index_18_180119_0003.pdf).

[0136] (Oil content) Oil content was measured according to the method of "Appendix - Analytical Methods for Nutritional Components, etc." 2. Lipids (1) Ether Extraction Method in the "Appendix - Nutritional Labeling - Related" page of the Consumer Affairs Agency of Japan (http: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / foods_index_18_180119_0003.pdf).

[0137] (Results) The measurement results are shown in the following table.

[0138]

Table 4

[0139] For conventional cocoa bean processed products such as cocoa mass and cocoa powder, the ratio of free fat to the contained oil content is 70% or more, while for the cocoa composition (referring to cocoa bean processed products A1 - B2 in the table), it is 30% or less, which is significantly lower.

[0140] Also, the polyphenol residual rate is 40 - 51% for cocoa mass, which is a conventional cocoa bean processed product, while for the cocoa composition, it is 70% or more, showing a significantly higher residual rate compared to the materials obtained by conventional processing methods. The procyanidin residual rate is also 16 - 21% for cocoa mass, which is a conventional cocoa bean processed product, while for the cocoa composition, it is 70% or more, showing a significantly higher residual rate compared to the materials obtained by conventional processing methods.

[0141] In the observation by microscope, it was confirmed that in the cacao beans after heat treatment, the cell membranes remained and swollen starch grains containing moisture were present inside the cells (Figure 1b). For the cacao composition crushed after heat treatment, the cell membranes also remained and the components inside the cells were retained (Figure 1c). On the other hand, in the cacao mass, the cell membranes were broken and the components inside the cells were released (Figure 1d).

[0142] In addition, in the confocal microscopy observation, it was confirmed that lipids were present inside the cells in the raw cacao beans. Since the locations of proteins and lipids were the same in the cacao composition, it was confirmed that the cells were not broken and the lipids remained inside the cells. On the other hand, in the cacao mass, since the locations of proteins and lipids were different (Figure 2c), the cells were broken and the lipids and proteins present inside the cells were released.

[0143] In addition, the results of calculating the ratio of unbroken cells (unbroken cell rate) are shown in the following table.

[0144]

Table 5

[0145] When the ratio of unbroken cacao bean cells in the cacao beans of cacao bean processed product B2 was calculated as an average value based on the above table, it was 74.7%.

[0146] In the particle size distribution, the cacao mass had a peak in the range of particle diameters of 5 to 10 μm (Figure 3b). On the other hand, the cacao composition (cacao bean processed product A2, 60-mesh sifted product) had a different particle size distribution from the cacao mass, with particle diameters of approximately 20 μm or more and had large particle diameters (Figure 3a). In Figure 3a, since 100% of the particles were included in the range of 10 μm to 1.5 mm, the particle size distribution of cacao bean processed product A2 was within the range of 10 μm to 1.5 mm.

[0147] The median diameter of the cocoa composition (Figure 3a) was 318.8 μm, the mode diameter was 391.7 μm, and the average diameter was 269.9 μm. The median diameter of the cocoa mass (Figure 3b) was 7.4 μm, the mode diameter was 7.5 μm, and the average diameter was 6.8 μm.

[0148] Regarding oil bleeding, separated oil was observed for the cocoa mass and the melted commercial milk chocolate, but no oil separation was seen in the cocoa bean processed product A2 (Figure 4).

[0149] <Measurement of breaking strength> The breaking strength of the heated cocoa beans was measured.

[0150] (Materials and methods) The preparation procedures for Samples A to D are shown below. A: Unfermented dried cocoa beans The unfermented beans (dried beans) were dried in a vacuum dryer at 100 °C for 4 hours. B: Unfermented roasted cocoa beans (1) The unfermented beans (dried beans) were roasted in a roaster at 126 °C for 40 minutes. (2) They were dried in a vacuum dryer at 100 °C for 4 hours. C: Unfermented boiled (for 1 hour) dried cocoa beans (1) The unfermented beans (dried beans) were boiled in boiling water for 1 hour. (2) They were dried in a vacuum dryer at 100 °C for 4 hours. D: Unfermented boiled (for 2 hours) dried cocoa beans (1) The unfermented beans (dried beans) were boiled in boiling water for 2 hours. (2) They were dried in a vacuum dryer at 100 °C for 4 hours.

[0151] The breaking strength was measured under the following conditions. · Equipment used: FUDOH Rheometer RTC-3010D-CW · S.ADJ (penetration depth): 4.0 mm · T.SPEED (penetration speed): 2 cm / min · Plunger: cylindrical with a diameter of 3 mm ·Measurement method: Each sample (whole cacao beans) was placed at the center of the mount, and the sample temperature was measured at 22 - 24°C.

[0152] (Results) The results are shown in the following table and Figure 5.

[0153]

Table 6

[0154] By boiling and heating, the breaking strength of the cacao beans decreased significantly. Also, by increasing the boiling time, the breaking strength decreased.

Industrial Applicability

[0155] When preparing frozen confections with a high polyphenol content, if conventional polyphenol-containing materials (such as cocoa powder and cocoa extract powder) are blended as raw materials for frozen confections, the workability and flavor quality are not good. However, with the present invention, it becomes possible to prepare frozen confections with high polyphenol content that have good workability and flavor.< / x> < / x> < / x> < / z> < / x> < / y> < / x>

Claims

1. A frozen confection or frozen confection mix containing the following composition: A composition which is a pulverized product of wet heat-treated cocoa beans having a particle size distribution in the range of 10 μm to 1.5 mm and containing uncrushed cocoa bean cells.

2. The frozen confection or frozen confection mix according to claim 1, wherein the free fat content per oil content of the composition is 60% by weight or less.

3. The frozen confection or frozen confection mix according to claim 1, wherein the uncrushed cocoa bean cells in the cocoa bean cells of the composition are 30% or more.

4. The frozen confection or frozen confection mix according to claim 1, wherein the breaking strength of the composition is 3 kgf or less.

5. The frozen confection or frozen confection mix according to claim 1, wherein the polyphenol content is 0.01% by weight or more.

6. The frozen confection or frozen confection mix according to claim 1, wherein the polyphenol content is 0.3% by weight or more.

7. The frozen confection or frozen confection mix according to claim 1, wherein the procyanidin content is 0.03% by weight or more.

8. The frozen confection or frozen confection mix according to claim 1, wherein the blending amount of the composition in the raw materials is 1 to 30%.

9. The frozen confection or frozen confection mix according to claim 1, containing at least one of dairy products and vegetable oils.

10. The frozen confection according to any one of claims 1 to 9, or a frozen confection mix according to any one of claims 1 to 9 for producing ice creams, which is an ice cream.

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