Gummy composition containing a cocoa composition

Abstract

Provided is a gummy candy composition having a high polyphenol content and having good flavor quality. The gummy candy composition 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 gummy composition containing a cocoa composition.

Background Art

[0002] Polyphenols are one of the components expected to have various effects on health, and their incorporation into gummy compositions has been studied.

[0003] For example, Patent Document 1 describes a rubbery composition containing gelatin, polyphenols, and a flocculant, wherein the flocculant is selected from the group consisting of polyvalent salts and phenol oxidase. This document describes that this composition can improve the chewability (chewing time, strength of tooth feel) in the mouth and does not cause the unique unpleasant astringency of polyphenols. Further, Patent Document 2 describes a confectionery product based on a gelatin gel, containing about 1 to 15% by weight, preferably about 1 to 7.5% by weight of gelatin and about 20 to 85% by weight of one or more sugars and / or sugar substitutes, and characterized by containing one or more polyphenols. This document also describes that polyphenols cause cross-linking of gelatin, and thus the melting point of the gelatin gel containing polyphenols is higher than that of the corresponding gelatin gel without polyphenols. In Example 1, it shows that a gummy containing a cocoa extract (OmniCoa 55) as a plant extract was produced and had a higher melting point than the comparative sample. Furthermore, Patent Document 3 describes a gummy candy containing 0.25 to 0.75% by mass of chlorogenic acids. This document describes that by containing a predetermined amount of chlorogenic acids, a gummy candy having a chewiness characteristic of gummy candy and having less stickiness on the surface can be obtained.

[0004] 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 4 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 5 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 pretreating 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 6 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 process that combines 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.

[0005] In addition, regarding the raw paste obtained by boiling and cooking adzuki beans, green 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 green beans, peanuts, and soybeans, which are not usually used as raw materials for paste other than adzuki beans, but does not mention the use of cocoa beans. Generally, those with a high starch content are considered suitable for paste. Cocoa beans have a lower starch content and a higher oil content than any of adzuki beans, green beans, peanuts, and soybeans. Therefore, it is common to process cocoa beans by grinding them in a dried state after roasting to have characteristic aroma and physical properties.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

Patent Document 7

Non-Patent Documents

[0007]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0008] When preparing a gummy composition containing a large amount of cacao polyphenols, it is common to prepare by blending cacao extract powder, cocoa powder, etc., which are high-polyphenol raw materials. However, when blending cacao extract powder, cocoa powder, etc. when preparing a gummy composition, cacao polyphenols and gelatin interact due to charge bias, resulting in poor gelation. Due to poor gelation, a gummy having a preferable hardness may not be obtained, or the gummy surface may become sticky. Further, when a large amount of cacao raw material is blended so that a sufficient amount of polyphenols can be ingested to obtain a physiological function when ingested in a normal amount, there is a problem that bitterness and astringency increase and palatability is impaired.

[0009] Therefore, there is a demand for a gummy composition having a good flavor with enhanced cacao polyphenols.

[0010] The applicant has studied a new food material using cacao beans, with cacao beans as a raw material (Patent Document 7). The present invention provides the following. [1] A gummy composition containing any one 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 uncrushed cacao bean cells, (b) A cacao composition having a free fat content of 60% by weight or less per oil content, (c) A cacao composition in which uncrushed cacao bean cells in cacao bean cells are 30% or more, (d) A cacao composition containing uncrushed cacao bean cells having a breaking strength of 3 kgf or less. [2] The gummy composition according to 1, having a polyphenol content of 0.01% by weight or more. [3] The gummy composition according to 1 or 2, having a polyphenol content of 0.15% by weight or more. [4] The gummy composition according to any one of 1 to 3, having a procyanidin content of 0.02% by weight or more. The gummy composition according to any one of items 1 to 4, wherein the blending amount of the cocoa composition in the raw material is 1 to 35% by weight, or 1 to 25% by weight.

[0011] By blending a composition containing uncrushed cocoa bean cells into the gummy composition, a gummy composition rich in polyphenols and having less bitterness and astringency can be obtained.

Brief Description of the Drawings

[0012]

Figure 1

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Modes for Carrying Out the Invention

[0013] The present invention relates to a gummy composition 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 in which uncrushed cocoa bean cells in the cocoa bean cells are 30% by weight or more (d) A cocoa composition containing uncrushed cocoa bean cells with a breaking strength of 3 kgf or less Regarding the present invention, when the amounts of components and materials contained in the gummy composition are expressed as ratios (%, or parts), they are based on weight (mass), unless otherwise specified.

[0014] <Gummy composition> Regarding the present invention, the gummy composition is an orally ingestible composition obtained by solidifying sugar, starch syrup, water, fruit juice, etc. with a gelling agent such as gelatin or pectin. The gummy composition includes gummy candies.

[0015] <Cocoa composition> (Main features) The cocoa composition used in the gummy composition 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 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. Regarding the present invention, when referring to the ratio or rate of components contained in a composition, etc., it is based on weight, unless otherwise specified. Alternatively, it has the following features. 4) The number ratio of uncrushed cells in the 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 the heat sterilization treatment and / or roasting treatment commonly used in general chocolate and cocoa production. Cocoa nibs also include crushed products of the above.

[0016] One of the characteristics of the cocoa composition is that it is heated in the presence of moisture (wet heating). Whether moisture is present or not 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 conditions such that the polyphenol oxidase contained can be inactivated to some extent and softened so that the breaking strength becomes within a certain range of values.

[0017] Not only cocoa bean processed products (wet-heated ground products) and their dried products (wet-heated ground dried products) that are heated in the presence of moisture and ground so as to leave a relatively large number of unbroken cells, but also wet-heated products of cocoa beans (wet-heated beans) and their dried products (wet-heated dried beans) for such grinding, ground products of wet-heated dried beans (wet-heated dried ground products), and dried products of cocoa beans (dried beans) that are wet-heated and ground can all be directly or indirectly applicable to the implementation of the cocoa composition.

[0018] 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. Usually, in the particle size distribution of ordinary cocoa mass, more than 98% of the particles are in the range of 0.5 to 100 μm, having a single peak, and the peak is in the range of 5 to 20 μm. Also, the particle size of cocoa nibs, although depending on the degree of coarse grinding, is usually such that the particles are visible and hardly pass through a sieve with a mesh size of 1 mm.

[0019] (Raw cocoa beans) Cacao beans refer to the seeds of Theobroma cacao, and there are no particular restrictions on the variety or origin of the cacao beans used as raw materials for cacao compositions. Examples of cacao varieties include Forastero, Criollo, Trinitario, their derivatives, and hybrids. Examples of origins include Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, Trinidad and Tobago.

[0020] Generally, cacao beans used as raw materials for chocolate are taken out together with pulp from cacao pods (cacao fruits), fermented, and dried. However, for the raw cacao beans used in the processed cacao bean products of the present invention, as long as uncrushed cacao bean cells are contained, the presence or degree of processing is not particularly limited. Examples of cacao bean processing include fermentation, pulp removal, drying, roasting (also called low roasting, baking), and enzyme inactivation treatment.

[0021] From the perspective 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 decrease. 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. Full fermentation means that the cacao beans have been fermented for 7 days or more after harvesting.

[0022] From the perspective 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. Also, it is preferable that such fresh cacao beans have immediately undergone a treatment to inactivate 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 in the cacao beans and changes to a dark brown color tone.

[0023] From the viewpoint of obtaining a composition with a low free fat content, the raw cacao beans are preferably whole beans. This is because depending on the degree of crushing, the cacao bean cells are broken and the fats and oils contained inside the cells are released.

[0024] (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 will be 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 in an adhered 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, more preferably 10 μm to 1 mm.

[0025] Regarding the present invention, when referring to the particle size distribution, unless otherwise specified, it refers to the degree of distribution of the particle sizes contained in the composition of interest. 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 still more preferably 98% or more of the particle diameters of the particles are included within that specific range. The % here is a value (relative particle amount) based on volume.

[0026] 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 even 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 even more preferably 370 to 410 μm. The average diameter is 150 to 350 μm. Further, in the cocoa composition, the relative particle amount of particles having a particle diameter in the range of 0.2 mm to 0.7 mm is 5% or more. The measurement is based on volume by the laser diffraction particle size distribution measurement method.

[0027] 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.

[0028] 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.

[0029] The cacao composition in paste form contains 15% or more, preferably 20% or more, more preferably 25% or more, still more preferably 30% or more of water. The upper limit of the water content in the cacao composition in paste form is not particularly limited as long as it is in paste form. In any case of the lower limit, for example, it is 70% or less, preferably 60% or less, more preferably 55% or less, still more preferably 40% or less. The water content of the cacao composition in dry form, more specifically in powder form, is 5% or less, preferably 4% or less, more preferably 3.5% or less, still more preferably 3% or less. There is no particular limitation on the lower limit of the water content in the cacao composition in powder form. In any case of the upper limit, for example, it can be 0%, 0.1% or less, 0.5% or less, 1% or less.

[0030] (Content of uncrushed cacao bean cells) The cacao composition contains uncrushed cacao bean cells. Uncrushed means that the cell membrane is not broken. Whether the target composition contains uncrushed cacao bean cells 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 cacao bean cells are uncrushed, since lipids and proteins remain inside the cells, whether uncrushed cacao 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.

[0031] From the viewpoint of not releasing free fat from cells, etc., the proportion of uncrushed cacao bean cells in the cacao bean cells contained in the cacao composition is preferably higher. The proportion of uncrushed cacao bean cells to cacao bean cells can be calculated from the number of all cells and the number of uncrushed cacao bean cells confirmed in a certain area by observing the cacao 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, then add 0.5 ml of 0.01% methylene blue solution, stir, 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, the area (A) of the sample area and the number (B) of disrupted cells are determined as necessary using image analysis software. 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, the area (C) of one intact cell is calculated (10 × 10 × 3.14 = 314 μm 2 ). (4) The total number of cells (D) is calculated by dividing the area (A) of the area by the area (C) of one intact cell. (5) The ratio (%) of intact cells in the 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, using 5 or more, preferably 10 or more such areas, the value is calculated for each by the following formula, and the obtained values are averaged to be the ratio of intact cells in the cocoa bean cells of the sample.

[0032] Ratio of intact cells in cocoa bean cells (%) = (D - B) / D × 100

[0033] 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%.

[0034] 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 general 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 whose cell membranes are not disrupted, it has the characteristic that these components are difficult to ooze out.

[0035] (Free fat content) The cocoa composition has a low free fat content per unit of oil. In the field of chocolate, free fat (free oil and fat) refers to the oil and fat that exist 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 ooze out from materials containing a large amount of free fat.

[0036] 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.

[0037] 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 revolutions per 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.

[0038] <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

[0039] 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, and still more preferably 10% or less. From the viewpoint that oil bleeding is particularly less 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.

[0040] 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, and still more preferably 5% or less. From the viewpoint that oil bleeding is particularly less 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.

[0041] 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, and still more preferably 5% or less. From the viewpoint that oil bleeding is particularly less and the compatibility with aqueous foods is also excellent, the free fat content in the cocoa composition is preferably 10% or less.

[0042] Generally, the free-fat content of unprocessed cocoa beans is low. However, in conventional cocoa bean processed products, since the cells are disrupted during the processing steps, the free-fat content is high. On the other hand, in the cocoa composition, since the fat derived from cocoa beans is encapsulated in cocoa bean cells where the cell membranes are not disrupted, it has a remarkable property not found in conventional cocoa bean processed products, that is, it has a low free-fat content despite containing a relatively high concentration of fat derived from cocoa beans.

[0043] (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.

[0044] 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, further specifically 1.8% or more, preferably 2.0% or more, more preferably 2.4% or more, further preferably 2.8% or more, further preferably 3.2% or more, further preferably 3.6% or more, further preferably 3.8% or more, further preferably 4.0% or more. The upper limit of the polyphenol content contained in the cocoa composition is, in any case of the lower limit, per solid content, for example, 10% or less, preferably 8% or less, more preferably 7.6% or less, further preferably 7.2% or less, further preferably 6.8% or less, further preferably 6.4% or less.

[0045] 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 document "Cacao Polyphenol Measurement Method" of the "Display Standards for Cacao Polyphenols in Chocolates" of the National Chocolates Industry Fair Trade Council. Since the polyphenols contained in the cacao composition are derived from cacao beans, they are sometimes referred to as cacao polyphenols. Also, since the polyphenol content of the cacao 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.

[0046] In the cacao composition, it is preferable that a large amount of procyanidin is contained among the polyphenols. The lower limit value of the procyanidin content of the cacao composition is, for example, 0.2% or more, preferably 0.3% or more, more preferably 0.5% or more, further preferably 0.7% or more, further preferably 1.1% or more, further preferably 1.3% or more, further preferably 1.5% or more, further preferably 1.7% or more per solid content. The upper limit value of the procyanidin content contained in the cacao composition is, for any case of the lower limit value, 5% or less, preferably 4% or less, more preferably 3.5% or less, further preferably 3.0% or less, further preferably 2.7% or less, further preferably 2.2% or less per solid content.

[0047] 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.

[0048] 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 value 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.

[0049] Regarding the present invention, when referring to the breaking strength, unless otherwise specified, it is measured as follows. Under reduced pressure, a sample dried at 100 °C for 4 hours or more is measured using a rheometer with a plunger having a diameter of 3 mm and a columnar shape 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 measurement values vary, measurements are performed on an appropriate number of samples. An 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 measurement values may be used as the breaking strength of the composition.

[0050] (Other raw materials) The cocoa composition may contain additives acceptable as food. Examples of such additives include sweeteners, antioxidants, flavors, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizing agents, suspending agents, coating agents, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, etc.

[0051] (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. Furthermore, the present invention 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.

[0052] 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 the polyphenol oxidase inherent in the cacao beans is inactivated, there is no particular limitation. Examples of the heating means include boiling (also referred to as cooking, boiling), steaming, steam cooking, and microwave heating.

[0053] The temperature and time for heat treatment are preferably conditions such that polyphenol oxidase can be inactivated to a certain extent and the breaking strength of the raw cacao beans can be set to the above-mentioned value. An example of such conditions is 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.

[0054] 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 wall of the cacao beans and / or the adhesion part between the cell walls can be softened.

[0055] 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 limitation on the size of the crushed product. The minimum particle size is the size of cacao bean cells, for example, about 20 μm in diameter.

[0056] 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 larger than the size of cacao bean cells (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 in the production of bean paste.

[0057] <Blending amount of cacao composition> The gummy composition 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, for example, 1 to 35%, preferably 1 to 25%, more preferably 3 to 20%, still more preferably 5 to 15%, and even more preferably 5% or more and less than 15%. 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 gummy composition is ingested in a normal amount. On the other hand, when it is higher than this range, it is difficult to uniformly disperse the raw materials, and it is difficult to obtain a gummy composition of good quality.

[0058] <Characteristics of gummy composition containing cacao composition> The gummy composition containing a cacao composition provided by the present invention has the advantages that, despite being rich in cacao polyphenols, it has no adhesiveness to the mouth or fingers, has good hardness, and is less likely to feel bitter or astringent.

[0059] <Cacao polyphenol content> The polyphenol content and procyanidin content in the blended raw materials can be measured by the methods described above or in the examples section. 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 gummy composition. In such a case, a gummy composition that does not contain the target material can be produced as a control and subtracted as a base to appropriately measure the polyphenol content due to the blending of the target material.

[0060] The polyphenol content and procyanidin content in the gummy composition may be measured for a sample obtained by performing a pretreatment simulating digestion in the human body. Not limited to the cocoa composition, cocoa raw materials are likely to bind to proteins, and it may be preferable to perform a pretreatment simulating digestion in the human body because it is difficult to measure the polyphenol content and procyanidin content in the bound state. The polyphenol content measured after pretreatment is not a 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 a treatment simulating digestion in the human body.

[0061] The gummy composition contains at least 0.01% or more, preferably 0.05% or more, more preferably 0.1% or more, and still more preferably 0.15% or more of cocoa polyphenols as the polyphenol content. The upper limit of cocoa polyphenols can be adjusted according to the flavor of the gummy composition, and can be, for example, 11% or less, 9% or less, 7% or less, 5% or less, preferably 3% or less, more preferably 2% or less, and still more preferably 1% or less as the polyphenol content.

[0062] The gummy composition contains at least 0.002% or more, preferably 0.01% or more, more preferably 0.015% or more, and still more preferably 0.02% or more of procyanidins as the procyanidin content. The upper limit of the procyanidin content in the gummy composition can be adjusted according to the flavor of the gummy composition, and can be, for example, 5% or less, 4% or less, 3% or less, 2% or less, 1% or less, preferably 0.75% or less, more preferably 0.5% or less, and still more preferably 0.25% or less.

[0063] <Form and raw materials of the gummy composition> The shape and processing of the gummy composition of the present invention are not particularly limited as long as they do not interfere with the effects of the invention. For example, the shape includes a hemispherical shape, a cylindrical shape, a rectangular shape, a heart shape, a shape imitating a fruit, etc. On the other hand, the processing includes sugar coating, powder coating such as powdered sugar, center-in such as fruit sauce, and aeration.

[0064] In addition to the cocoa composition, the raw materials of the gummy composition of the present invention include gelling agents (gelatin, pectin, gum arabic, starch, carrageenan, tamarind gum, agar, gellan gum, locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum, karaya gum, curdlan, sodium alginate, etc.), glycerin, saccharides (granulated sugar, refined sugar and other disaccharides, sugar alcohols such as sorbitol, reduced starch syrup, acid-converted starch syrup, enzyme-decomposed starch syrup, monosaccharides, trisaccharides, oligosaccharides, trehalose, isomaltose, etc.). It is not limited to these as long as the desired texture can be obtained. For other raw materials, they can be appropriately added within the range that does not impair the effects of the present invention. For example, fruit juices (such as apple, grape, strawberry, kiwi, peach, orange juices, vegetable juices such as carrot, spinach, celery, pepper, kale, cabbage, cress, or mixtures thereof), vegetable oils, starches, etc. can be mentioned. Furthermore, additives such as sweeteners, colorants, flavorings, preservatives, acidulants, thickeners, stabilizers, emulsifiers, pigments, antioxidants, seasonings, etc. can be mentioned.

[0065] <Method for producing gummy composition> The gummy composition of the present invention is not particularly limited as long as it does not prevent the effects of the invention, but it can be produced in the same manner as ordinary gummy candies. For example, there is a method of depositing a raw material mixture that has undergone a solution mixing and boiling-down process onto corn starch, and then demolding after aging. Also, there is a method of putting the heat-mixed raw materials into an extruder, extruding them into a predetermined shape, and cutting them.

[0066] The stage of blending the cocoa composition is not particularly limited as long as it does not significantly impair the characteristics of the composition of the present invention. For example, it can be blended by mixing with other raw materials at an early stage of production.

[0067] The gummy composition can indicate that it contains processed cacao beans, that the amount is large, that it contains polyphenols, that the amount is large, that the effects expected from the polyphenols can be achieved, and that the intake of the food can be recommended for a specific target. The indication can be made directly or indirectly. 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, television, radio, mailed items, e-mails, voices, etc.

[0068] Hereinafter, the present invention will be described more specifically using examples.

Examples

[0069] <Preparation of a composition containing uncrushed cacao bean cells (cacao composition)> Using the cacao beans with pulp removed from cacao pods and dried as raw materials, a composition (powder form) containing uncrushed cacao bean cells was prepared by the following method.

[0070] Softening process (heating process) (1) Put water in a pot in an amount 5 times the weight of the cacao beans and bring to a boil. (2) Put the raw cacao beans into (1) and boil for 1 hour. (3) Drain the cacao beans in a colander to remove the water.

[0071] Shell peeling process Manually peel the shells from the cacao beans.

[0072] Crushing process (lining process) Sift through a sieve (32 Me).

[0073] 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 cacao bean crushed material with a moisture content of 3% or less. (2) The powdered cocoa bean crushed material is passed through a 32Me sieve again to be powdered.

[0074] A composition containing uncrushed cocoa bean cells was used in the following examples.

[0075] <Measurement of Cocoa Polyphenol Content> The polyphenol content in the compounding raw materials was measured according to the following "Method for Measuring Polyphenol Content".

[0076] 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 according to the method described in the attached sheet "Cocoa Polyphenol Measurement Method" of the "Display Standards for Cocoa Polyphenols in Chocolates" of the National Chocolates Industry Fair Trade Council.

[0077] <Manufacture of Gummy Composition Blended with Composition Containing Uncrushed Cocoa Bean Cells (Cocoa Composition)> 1. Comparison of gummy compositions manufactured with the same polyphenol content (theoretical value) in cacao raw materials (Blending)

[0078]

Table 1-1

[0079] b was hydrated with 1.22 times the amount of water of gelatin. Polyphenol-containing materials used in each test section A (Example): Composition containing powdered non-destructive cocoa cells (polyphenol content 35 mg / g) B (Comparative Example): Cocoa powder (oil content 22%, no alkalization, polyphenol content 45 mg / g) C (Comparative Example): Cocoa extract powder (manufactured by the method of Patent 6268333, polyphenol content 169 mg / g)

[0080] (Manufacturing method) (1) Boil a down to 125 °C. (2) When the product temperature has dropped to 110 °C, add b and the emulsifier and mix. (3) Add the acidulant and mix. (4) Add the sample and mix. (5) Add water and adjust Bx to 79.5. (6) Deposit on corn starch and age. (7) Demold after 24 hours and conduct various measurements.

[0081] (Evaluation) Based on the following evaluation criteria, three professional panelists evaluated each sample on an absolute 5 - point scale.

[0082] Bitterness 5: Strong bitter taste is felt, exceeding the acceptable range as a gummy composition and causing a sense of discomfort. 4: Slightly bitter taste is felt, but it is of acceptable quality as a gummy composition. 3: Neither of the above in terms of bitter taste. 2: Hardly any bitter taste is felt. 1: No bitter taste is felt at all.

[0083] Astringency 5: Strong astringent taste is felt, exceeding the acceptable range as a gummy composition and causing a sense of discomfort. 4: Slightly astringent taste is felt, but it is of acceptable quality as a gummy composition. 3: Neither of the above in terms of astringent taste. 2: Hardly any astringent taste is felt. 1: No astringent taste is felt at all.

[0084] Adhesion in the mouth 5: Strong adhesion in the mouth is felt, exceeding the acceptable range as a gummy composition and causing a sense of discomfort. 4: Slightly adhesion in the mouth is felt, but it is of acceptable quality as a gummy composition. 3: Neither of the above in terms of adhesion in the mouth. 2: Hardly any adhesion in the mouth is felt. 1: There is no feeling of adhesion in the mouth at all.

[0085] Adhesion to fingers 5: When grasped with fingers, a strong stickiness is felt, exceeding the acceptable range as a gummy composition and causing a sense of discomfort. 4: When grasped with fingers, a slight stickiness is felt, but it is of a quality within the acceptable range as a gummy composition. 3: There is no stickiness when grasped with fingers. 2: Almost no stickiness is felt when grasped with fingers. 1: No stickiness is felt at all when grasped with fingers.

[0086] In any evaluation, if it is 1, 2, 3, or 4, it can be said that the problem is solved.

[0087] Hardness measurement To confirm the hardness of the gummy composition, the hardness was measured using a rheometer (manufactured by Rheotech Co., Ltd.). Plunger penetration distance: 4 mm Plunger penetration speed: 6 cm / min Plunger: 7 mm sphere

[0088] (Results) The results are shown in the following table.

[0089]

Table 1-2

[0090] From the above results, by blending a composition containing uncrushed cocoa bean cells, a gummy composition with reduced bitterness and astringency and less adhesion to the mouth and fingers, and enhanced cocoa polyphenols, was obtained.

[0091] Also, from the hardness measurement results, the gummy composition containing the composition containing uncrushed cocoa bean cells gelled the best and had good quality as a gummy composition. The gummy containing cocoa powder (Test Group B) was within the preferable hardness range, but since stickiness (tackiness) to the mouth and fingers was confirmed and the dent after hardness measurement did not recover and remained deformed, it was considered to have poor gelation. The gummy containing cocoa extract powder (Test Group C) was outside the preferable hardness range, sufficient hardness was not obtained, and since stickiness to the mouth and fingers was confirmed, it was considered to have poor gelation.

[0092] 2. Production examples of gummy compositions with a high content of polyphenol-containing materials (Formulation)

[0093] [Table 2-1]

[0094] b was hydrated with 1.22 times the amount of water of gelatin. Also, c was premixed. In all test groups, as the polyphenol-containing material, a composition containing powdered uncrushed cocoa bean cells (polyphenol content 44 mg / g, procyanidin content 14 mg / g) was used.

[0095] (Manufacturing method) (1) a was boiled down to 125°C. (2) When the product temperature dropped to 110°C, b and the emulsifier were added and mixed. (3) c was added and mixed. (4) Water was added and Bx was adjusted to 79.5. (5) Deposited on corn starch and aged. (6) Demolded after 24 hours and various measurements were taken.

[0096] (Evaluation) Based on the aforementioned evaluation criteria (bitterness, astringency, adhesion in the mouth, and adhesion to fingers), two experts conducted absolute evaluations of each sample on a five-point scale. In any of the evaluations, if the score is 1, 2, 3, or 4, it can be said that the problem has been solved.

[0097] (Measurement of Cocoa Polyphenol Content) The polyphenol content in the compounding raw materials was measured according to the following "Measurement Method of Polyphenol Content". The procyanidin content in the compounding raw materials was measured according to the following "Measurement Method of Procyanidin Content".

[0098] Also, for the polyphenol content in the gummy composition, after performing the following pretreatment on the sample, it was measured according to the following "Measurement Method of Polyphenol Content" to obtain a measured value A. Also, for a control gummy composition prepared by substituting a polyphenol-containing material with a sugar raw material, the same measurement was performed to obtain a measured value B, and it was determined by the following formula.

[0099] Polyphenol content in the gummy composition (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0100] For the procyanidin content in the gummy composition, after performing the following pretreatment, the obtained sample was measured according to the following "Measurement Method of Procyanidin Content" to obtain a measured value A. Also, for a control gummy composition manufactured by substituting a polyphenol-containing material with a sugar raw material, the same measurement was performed to obtain a measured value B, and it can be determined by the following formula.

[0101] Procyanidin content in the gummy composition (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0102] Pretreatment (1) The gummy composition was frozen using liquid nitrogen. (2) It was pulverized using a mill.

[0103] Method for measuring polyphenol content The polyphenol content was measured by the Folin-Ciocalteu method and calculated as the amount equivalent to (-)-epicatechin. Specifically, it was measured and calculated by the method described in the attached sheet "Measurement Method of Cocoa Polyphenols" of the "Display Standards for Cocoa Polyphenols in Chocolates" of the National Chocolate Industry Constituent Transaction Council.

[0104] Method for measuring procyanidin content It was measured by HPLC. Specifically, as the column, Deverosil-ODS-HG5 (4.6 mm × 250 mm, φ5 μm, manufactured by Nomura Chemical Co., Ltd.) 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 ratio 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 using epicatechin as the standard product, each component was quantified in terms of epicatechin equivalent. Each component: catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2

[0105] (Results) The results are shown in the following table.

[0106]

Table 2-2

[0107] (Manufacture and Analysis of 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 the cocoa pod were used as Raw Material A as follows.

[0108] (Cocoa Bean Raw Material B) The pulp of the cacao beans with pulp taken out from cacao pods was removed and dried, and the dried product was used below as raw material B.

[0109] (Comparative Example) Through the conventional fermentation, drying, roasting, and grinding processes, cacao mass as a conventional cacao bean processed product was prepared. Also, this cacao mass was processed with a conventional hydraulic press to prepare cocoa powder with 12% oil content or 22% oil content.

[0110] (Cacao Composition) Using raw material A or B, through the heat treatment process, shell peeling process, and crushing process (lining process), cacao 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.

[0111] Each process was carried out as follows.

[0112] (Heat Treatment Process) (1) Put water with a weight 5 times that of the raw cacao beans into a pot and bring to a boil. (2) Put the raw cacao beans into (1), and boil the raw material A for 30 minutes and the raw material B for 1 hour. (3) Drain the cacao beans in a colander and drain the water. It should be noted that the amount of water during boiling, whether it is 5 times or 20 times, has no difference in the polyphenol residual rate, and it was found that the boiling time affects the polyphenol residual rate.

[0113] (Shell Peeling Process) Manually peel the shell from the cacao beans.

[0114] (Crushing Process (Lining Process)) (1) Line with a sieve (32 mesh, aperture 500 μm). (2) If necessary, further line (1) with a sieve (60 mesh, aperture 250 μm).

[0115] (Measurement of Polyphenol Content) The polyphenol content was measured by the Folin-Ciocalteu method described above.

[0116] When using raw material A, the polyphenol residual rate was calculated with the total amount of polyphenols in the raw beans taken out from the cocoa pod as 100%. When using raw material B, the pulp of the cocoa beans with pulp taken out from the cocoa pod was removed, and the polyphenol residual rate was calculated with the total amount of polyphenols in the dried cocoa beans as 100%.

[0117] (Measurement of Procyanidin) Procyanidin was quantified by HPLC as described above.

[0118] When using raw material A, the procyanidin residual rate was calculated with the procyanidin content in the raw beans taken out from the cocoa pod as 100%. When using raw material B, the pulp of the cocoa beans with pulp taken out from the cocoa pod was removed, and the procyanidin residual rate was calculated with the procyanidin content in the dried cocoa beans as 100%.

[0119] (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 for filtration, 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

[0120] Free fat content in sample weight (%) = (c - b) / a × 100 Free fat content per oil content (%) = <x>Oil content in / a × 100 Free fat content per solid content (%) = <x> / (Moisture in a-a)×100

[0121] (Comparative observation of oil seepage) 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 microtubes, centrifuged (16,000 rpm, 10 minutes), and then the separation of oil from each material was visually observed.

[0122] (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.

[0123] 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.

[0124] Nile Mix staining solution: Add more than 2% ultrapure water to 1,2-propanediol to prepare a solvent. After adding 0.02 g of Nile Red and 0.01 g of Nile Blue A to the solvent and adjusting to 1 L, stir and mix for 1 hour or more.

[0125] (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, place a cover glass on it, and observe with 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" for 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 one intact cell (C), calculate it by taking an approximate value assuming the cell is a circle with a radius of 10 μm (10×10×3.14 = 314 μm2). (4) Divide the area (A) by the area of one 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 find the average value.

[0126] Percentage of intact cells in cacao bean cells (%) = (D - B) / D × 100

[0127] (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.

[0128] (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" on the website 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).

[0129] (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" on the website 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).

[0130] (Results) The measurement results are shown in the following table.

[0131]

Table 3

[0132] For conventional cacao bean processed products such as cacao mass and cocoa powder, the ratio of free fat to the contained oil content is 70% or more, while for the cacao composition (referring to cacao bean processed products A1 - B2 in the table), it is 30% or less, which is significantly lower.

[0133] Also, the polyphenol residual rate is 40 - 51% for cacao mass, which is a conventional cacao bean processed product, while for the cacao composition, it is 70% or more, having a significantly higher residual rate compared to the materials obtained by conventional processing methods. The procyanidin residual rate is also 16 - 21% for cacao mass, which is a conventional cacao bean processed product, while for the cacao composition, it is 70% or more, having a significantly higher residual rate compared to the materials obtained by conventional processing methods.

[0134] In the observation by microscope, it was confirmed that for the cacao beans after heat treatment, the cell membranes remained and swollen starch granules 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, for the cacao mass, the cell membranes were broken and the components inside the cells were released (Figure 1d).

[0135] In addition, in the confocal microscope 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, for 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.

[0136] Also, the results of calculating the ratio of unbroken cells (unbroken cell ratio) are shown in the following table.

[0137] [Table 4]

[0138] When the ratio of unbroken cacao bean cells in the cacao bean cells of cacao bean processed product B2 was calculated as an average value based on the above table, it was 74.7%.

[0139] 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) was different from the cacao mass and had 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 in the range of 10 μm to 1.5 mm.

[0140] 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.

[0141] 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).

[0142] <Measurement of breaking strength> The breaking strength of the heated cocoa beans was measured.

[0143] (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.

[0144] 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.

[0145] (Results) The results are shown in the following table and Figure 5.

[0146]

Table 5

[0147] By boiling and heating, the breaking strength of the cacao beans was significantly reduced. Also, by increasing the boiling time, the breaking strength decreased.

Industrial Applicability

[0148] When preparing a gummy composition with a high polyphenol content, if conventional polyphenol-containing materials (such as cacao extract powder and cocoa powder) are blended as raw materials of the gummy composition, the flavor quality is not good. However, with the present invention, it becomes possible to prepare a gummy composition with a high polyphenol content and good flavor quality.< / x> < / x> < / x> < / z> < / x> < / y> < / x>

Claims

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

2. The gummy composition according to Claim 1, wherein the free fat content per oil content of the cocoa composition is 60% by weight or less.

3. The gummy composition according to Claim 1, wherein the uncrushed cocoa bean cells in the cocoa bean cells of the cocoa composition are 30% or more.

4. The gummy composition according to Claim 1, wherein the breaking strength of the cocoa composition is 3 kgf or less.

5. The gummy composition according to Claim 1, wherein the polyphenol content is 0.01% by weight or more.

6. The gummy composition according to Claim 1, wherein the polyphenol content is 0.15% by weight or more.

7. The gummy composition according to Claim 1, wherein the procyanidin content is 0.02% by weight or more.

8. The gummy composition according to any one of Claims 1 to 7, wherein the blending amount of the cocoa composition in the raw materials is 1 to 35% by weight.

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