Baked confectionery containing a cocoa composition

Abstract

Provided is a baked confectionary that has a high polyphenol content, exhibits little bitterness, exhibits little astringency, and has excellent texture. The baked confectionary comprises any of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range from 10 µm to 1.5 mm and containing uncrushed cacao bean cells; (b) a cacao composition for which the free fat content per the oil fraction is not more than 60 weight%; (c) a cacao composition for which the uncrushed cacao bean cells are at least 30% of the cacao bean cells; and (d) a cacao composition comprising uncrushed cacao bean cells and having a breaking strength of not more than 3 kgf.

Description

[Technical Field]

[0001] The present invention relates to baked confectioneries containing cocoa compositions. [Background technology]

[0002] When producing foods containing sufficient amounts of polyphenols, which are expected to have various health benefits, it is common to incorporate a large amount of ingredients with a high polyphenol content. For example, Patent Document 1 relates to a food or beverage for preventing hypercholesterolemia, containing 0.01% to 5% cocoa polyphenols extracted from cocoa raw materials using hot water, an aqueous ethanol solution, or ethanol. This document describes bread and cookies containing a powdered solid material containing polyphenols (Examples 3 and 5), which are comparable to regular bread. It also describes cookies with a soft texture, no problems with umami such as bitterness, or coloring, and comparable to commercially available products. Patent Document 2 relates to a colitis inhibitor containing cocoa components. This document also describes cookies made using an extract containing cocoa polyphenols (Example 4), which are described as having a better taste than cookies without the extract and a more desirable flavor as a food.

[0003] Furthermore, when a large amount of ingredients with a high polyphenol content is added, other components contained in the ingredients can have undesirable effects on the target food, and polyphenols are lost during baking. Various efforts have been made to prevent this. For example, Patent Document 3 relates to breads produced by adding a catechin-containing plant extract purified product to 100 parts by weight of cereal flour so that the catechins are blended in an amount of 0.2 to 0.5 parts by weight per 100 parts by weight of flour, and then baking the bread. The ratio of the catechin content of the catechin-containing plant extract purified product measured by high-performance liquid chromatography to the tannin content measured by the ferric tartrate method is 0.81 to 1.10. This document describes that even when catechins are blended in a physiologically preferable amount of 0.2 parts by weight or more per 100 parts by weight of wheat flour, by using an agent with a specific catechin / tannin weight ratio, breads with good texture, brightness, volume, and flavor can be provided. Patent Document 4 describes a method for producing a baked food product containing at least one cocoa-containing ingredient, which comprises adding at least one cocoa-containing ingredient, mixing the ingredients, maintaining the pH of the batter at less than 6.8, and baking the mixed ingredients to obtain a baked food product with a pH of 7.5 or less. It states that this production method can suppress the loss of polyphenols during baking.

[0004] Meanwhile, cocoa beans, the raw material for chocolate, are rich in polyphenols. While cocoa mass and cocoa powder are well-known examples of conventional processed cocoa beans, several other processes have also been investigated. For example, Patent Document 5, which relates to cocoa nibs, which are used as a raw material for chocolate and cocoa powder, proposes a method for processing cocoa nibs, which is characterized by steaming the nibs, adding an appropriate amount of enzyme, reacting them with water at 30 to 60°C, and then drying and roasting them, in order to improve crispiness, remove the unpleasant odor of the nibs, and shorten the conching time in chocolate production. It also states that the nibs obtained in this way can be used in a wide range of confectionery products, including chocolate, candy, caramel, cakes, biscuits, and other confectioneries. Patent Document 6 proposes a method for processing beverage beans such as cocoa beans and coffee beans into a new food product that can be consumed directly. This method involves soaking the beverage beans in water or a diluted salt solution, removing them, then soaking them in a seasoning liquid for a period of time required for the seasoning liquid to be absorbed, then removing them, and then drying them. This method explains that by pre-treating the beans in water or a diluted salt solution before seasoning them with the seasoning liquid, the bitterness commonly associated with beverage beans is reduced, resulting in flavored beans with a sweet and soft texture that can be consumed directly. Patent Document 7 also proposes a method for obtaining cocoa beans with reduced polyphenol oxidase activity and a high polyphenol content by treating unfermented, unroasted raw cocoa beans with a combination of steam steaming and drying. It explains that the cocoa beans after steaming 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. It also explains that the resulting cocoa beans can be used to produce cocoa liquor, cocoa powder, or extracts with high polyphenol content, and that products derived from such cocoa beans can be used in confectionery products, chocolate, and cocoa-containing products.

[0005] Furthermore, the presence of starch, shape of bean paste particles, and textural characteristics have been reported for bean pastes obtained by boiling, grinding, and dehydrating azuki beans, kidney beans, peanuts, and soybeans under pressure, as well as for paste pastes prepared by adding bean paste to a sugar solution and kneading the mixture (Non-Patent Document 1). This report describes bean pastes made from kidney beans, peanuts, and soybeans, which are not typically used as bean paste ingredients except for azuki beans, but does not mention the use of cocoa beans. Generally, bean pastes with a high starch content are considered suitable, and cocoa beans have a lower starch content and a higher oil content than azuki beans, kidney beans, peanuts, and soybeans. Therefore, cocoa beans are typically processed by grinding them in a dry state after roasting to impart their characteristic aroma and physical properties. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 11-308978 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-195652 [Patent Document 3] Japanese Patent Application Laid-Open No. 2008-200032 [Patent Document 4] US Patent Publication US 2007 / 0184167 A1 [Patent Document 5] Japanese Patent Application Laid-Open No. 1977-068777 [Patent Document 6] Japanese Patent Application Publication No. 10-033119 [Patent Document 7] Publication US8048469 [Patent Document 8] WO 2021 / 066119 (PCT / JP2020 / 037486) (published after the priority date of this application) [Non-patent literature]

[0007] [Non-Patent Document 1] Japanese Journal of Home Economics, Vol.50, No.4, pp323-332, 1999 Summary of the Invention [Problem to be solved by the invention]

[0008] In the production of baked confectioneries, when a large amount of conventional cocoa mass or cocoa powder is blended to increase the polyphenol content, the dough becomes sloppy during baking due to the leaching of oil from the cocoa mass or cocoa powder. Furthermore, because cocoa powder has high water absorption, it absorbs moisture from the ingredients, resulting in a hard dough, cracking during molding, and an undesirable effect on the texture of the resulting confectionery. Furthermore, the inclusion of high amounts of cocoa powder increases the bitterness and astringency, impairing palatability. Therefore, there is a demand for a material that contains a large amount of polyphenols, has low oil leaching, low water absorption, and is less bitter and astringent.

[0009] The applicant has been studying food materials using cacao beans that are made from cacao beans and that exude less oil (Patent Document 8). The present invention provides the following. [1] A baked confectionery 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 unbroken cocoa bean cells; (b) a cocoa composition having a free fat content per oil of 60% by weight or less; (c) a cocoa composition having 30% or more unbroken cocoa bean cells in the cocoa bean cells; (d) A cocoa composition containing unbroken cocoa bean cells, having a breaking strength of 3 kgf or less. [2] The baked confectionery described in 1, having a polyphenol content of 0.05% by weight or more. [3] A baked confectionery according to 1 or 2, having a polyphenol content of 1% by weight or more. [4] The baked confectionery according to any one of items 1 to 3, having a procyanidin content of 0.1% by weight or more. [5] A baked confectionery according to any one of claims 1 to 4, wherein the amount of the cocoa composition in the raw materials is 1 to 65%. [6] A baked confectionery according to any one of items 1 to 5, having a moisture content of less than 10% by weight. [7] A baked confectionery according to any one of items 1 to 6, which is a cookie, biscuit, or financier. [Effects of the Invention]

[0010] By blending a composition containing unbroken cocoa bean cells into the dough of baked confectionery before baking, it is possible to obtain baked confectionery that is rich in polyphenols, has little bitterness or astringency, and has a good texture. [Brief explanation of the drawings]

[0011] [Figure 1-1] Photo of the appearance of baked confectionery (cookies) [Figure 1-2] Appearance of baked confectionery (financier) [Figure 2] Microscopic photographs of each cocoa bean processed product: a) unfermented raw cocoa beans, b) cocoa beans after heat treatment, c) cocoa composition, d) cocoa mass [Figure 3] Confocal microscope photographs of each cocoa bean processed product: a) dried cocoa beans (unfermented), b) cocoa composition, c) cocoa mass [Figure 4] Particle size distribution a) Cocoa composition produced using a 60 mesh sieve, b) Cocoa mass [Figure 5] Approximately 2g was weighed into a microtube and centrifuged (16,000 rpm, 10 minutes). Photo taken afterwards: a) Cocoa composition, b) Left: cocoa mass, right: commercially available milk chocolate [Figure 6] Breaking strength measurement results A: Unfermented dried cocoa beans, B: Unfermented roasted cocoa beans, C: Unfermented boiled (1 hour) dried cocoa beans, D: Unfermented boiled (2 hours) dried cocoa beans DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention relates to a baked confectionery 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 unbroken cocoa bean cells; (b) a cocoa composition having a free fat content per oil of 60% by weight or less (c) a cocoa composition in which 30% or more of the cocoa bean cells are unbroken; (d) a cocoa composition containing unbroken cocoa bean cells, having a breaking strength of 3 kgf or less; In relation to the present invention, when the amount of an ingredient or material contained in a baked confectionery is expressed as a percentage (% or part), it is based on weight (mass) unless otherwise specified.

[0013] <Baked sweets> In the present invention, baked confectionery refers to confectionery obtained by baking a mixture of ingredients. Baked confectionery usually contains cereal flour as an ingredient, and the moisture content of the baked confectionery is less than 10%. Examples of the mixture of ingredients include cookie dough, biscuit dough, and tart dough. The moisture content of baked confectionery can be measured by methods commonly used in the food industry, such as the atmospheric pressure heating drying method, the reduced pressure heating drying method, the Karl Fischer method, or the distillation method.

[0014] <Cacao composition> (Main features) The cocoa composition used in puffed foods is a material processed from cocoa beans and has the following characteristics: 1) Contains unbroken cocoa bean cells. 2) The particle size distribution is 10 μm to 1.5 mm. Alternatively, it has the following characteristics: 3) The weight ratio of free fat content to oil content is 60% or less. In relation to the present invention, when referring to the proportion or rate of a component contained in a composition, etc., it is based on weight unless otherwise specified. Alternatively, it has the following characteristics: 4) The ratio of unbroken cells to the total number of cocoa bean cells is 30% or more. Alternatively, it has the following characteristics: 1) Contains unbroken cocoa bean cells. 5) The breaking strength is 3kgf 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. Furthermore, the cocoa composition does not include existing cocoa nibs. Cocoa nibs are cocoa beans from which the shell has been removed and which have not been heated in the presence of moisture. However, cocoa nibs also include those that have been heat-sterilized and / or roasted, as commonly used in general chocolate and cocoa production. Cocoa nibs also include crushed products of the above.

[0015] One of the characteristics of cocoa compositions is that they are heated in the presence of moisture (moist heating). The presence or absence of moisture during heat treatment of cocoa beans can affect the components and composition of the treated cocoa beans. Examples of moist heating include boiling, steaming, braising, and microwave heating in the presence of moisture. The term moist heating does not include heating for the purposes of sterilization or roasting. As described below, the temperature and time for moist heating are preferably conditions that can inactivate the polyphenol oxidase contained therein to some extent and soften the cocoa beans so that their breaking strength falls within a certain range.

[0016] Not only processed cocoa beans (wet-heated and crushed products) that have been heated in the presence of moisture and crushed so as to leave a relatively large number of uncrushed cells, but also wet-heat-treated cocoa beans (wet-heated beans) and dried cocoa beans (wet-heated and dried beans) for crushing in this manner, crushed wet-heat-dried beans (wet-heated and crushed products), and dried cocoa beans (dried beans) for wet-heating and crushing can all be directly or indirectly implemented as cocoa compositions.

[0017] One of the characteristics of cocoa compositions is that they have a special particle size distribution. When arranged together with conventional cocoa bean processed products, the order of particle size from smallest to largest is cocoa mass and cocoa liquor, cocoa composition, cocoa nibs, and whole beans. In the particle size distribution of ordinary cocoa mass, 98% or more of the particles are in the range of 0.5 to 100 μm, with a single peak in the range of 5 to 20 μm. The particle size of cocoa nibs varies depending on the degree of coarse crushing, but they are usually visible and rarely pass through a sieve with 1 mm openings.

[0018] (raw cacao beans) Cocoa beans refer to the seeds of the cacao (Theobroma cacao), and the variety and origin of the cocoa beans used to make the cocoa composition are not particularly limited. Examples of cacao varieties include Forastero, Criollo, Trinitario, and their derivatives and hybrids. Examples of origins include Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, and Trinidad and Tobago.

[0019] Generally, cocoa beans used as a raw material for chocolate are extracted from cocoa pods (cocoa fruits) together with the pulp, fermented, and dried, but the raw cocoa beans used in the cocoa bean processed product of the present invention are not particularly limited in terms of whether or not they have been processed, or the extent to which they have been processed, as long as they contain unbroken cocoa bean cells. Examples of cocoa bean processing include fermentation, pulp removal, drying, roasting (also called roasting), and enzyme inactivation treatment.

[0020] From the viewpoint of obtaining a composition with a high polyphenol content, it is preferable that the raw cocoa beans have not undergone a process that reduces polyphenols. Polyphenols are reduced by the action of enzymes that are promoted under fermentation conditions and at high temperatures. Therefore, the raw cocoa beans preferably used in the present invention are preferably not fully fermented and are preferably not roasted. Fully fermented refers to cocoa beans that have been fermented for 7 days or more after harvest.

[0021] From the viewpoint of obtaining a composition with a vivid color tone, the raw cocoa beans are preferably fresh cocoa beans immediately after removal from the cocoa pod or fresh cocoa beans from which the pulp has been immediately removed. Furthermore, it is preferable that such fresh cocoa beans have been immediately treated to inactivate enzymes present in the cocoa beans, such as polyphenol oxidase, because residual polyphenol oxidase activity present in the cocoa beans acts on the polyphenols in the cocoa beans, causing the cocoa beans to turn a dark brown color.

[0022] From the viewpoint of obtaining a composition with a low free fat content, it is preferable that the raw cocoa beans are whole beans, because depending on the degree of crushing, the cocoa bean cells may be broken and the fats and oils contained within the cells may be released.

[0023] (Morphology and particle size distribution of cocoa composition) The cocoa composition can be said to be a product of crushed cocoa beans. As described below, there is no size limitation on crushed cocoa beans, so long as the resulting composition contains uncrushed cocoa bean cells. Cocoa bean cells vary in size, with the smallest diameter being approximately 10 μm, so the cocoa composition may contain particles of approximately 10 μm or larger. The particles refer to cocoa bean cells themselves or aggregates of cocoa bean cells. The aggregates of cocoa bean cells include those in which cocoa bean cells remain in an unseparated, adhered tissue state, and those in which cocoa bean cells have aggregated after separation. The particle size distribution of the cocoa 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.

[0024] In the present invention, the term "particle size distribution" refers to the degree of distribution of particle sizes contained in the composition, unless otherwise specified. Furthermore, in the present invention, the term "particle size distribution of a composition within a specific range" refers to, unless otherwise specified, that when the composition is subjected to laser diffraction particle size distribution measurement, 70% or more, preferably 80% or more, more preferably 90% or more, even more preferably 95% or more, and even more preferably 98% or more of the particles have particle sizes that fall within that specific range. The "%" here refers to a value based on volume (relative particle amount).

[0025] 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. Furthermore, the cocoa composition contains particles with a particle diameter in the range of 0.2 mm to 0.7 mm, and the relative particle amount of these particles is 5% or more. Measurement is performed on a volume basis using a laser diffraction particle size distribution measurement method.

[0026] The crushing means is not particularly limited, and examples include grinding with a mixer or the like, and filtering through a sieve with openings larger than the size of cocoa bean cells.

[0027] The cocoa composition may be in the form of a paste or a dried product thereof. In other words, the cocoa composition can be said to be a crushed product of heat-treated cocoa beans. In one embodiment, the cocoa composition is a material that can be easily crushed by heating in the presence of moisture, such as by boiling, steaming, braising, or microwave heating. The heat treatment inactivates the polyphenol oxidase contained in the cocoa beans. Furthermore, the heat-treated cocoa beans are considered to be in a state where the raw cocoa beans can be separated at the cell level. The paste may contain relatively large solids, such as bean paste.

[0028] A cocoa composition in paste form contains at least 15% water, preferably at least 20%, more preferably at least 25%, and even more preferably at least 30%. There is no particular upper limit to the water content of a cocoa composition in paste form, as long as it is in paste form. Regardless of the lower limit, the water content is, for example, 70% or less, preferably 60% or less, more preferably 55% or less, and even more preferably 40% or less. A cocoa composition in dry, or more specifically powdered, form contains at most 5%, preferably 4% or less, more preferably 3.5% or less, and even more preferably 3% or less. There is no particular lower limit to the water content of a cocoa composition in powder form; regardless of the upper limit, the water content may be, for example, 0%, 0.1%, 0.5%, or 1%.

[0029] (Contains unbroken cocoa bean cells) The cocoa composition contains unbroken cocoa bean cells. "Unbroken" means that the cell membranes have not been broken. Whether or not the target composition contains unbroken cocoa bean cells can be determined by observing using a microscope or the like to see whether or not the presence of cells surrounded by a cell membrane can be confirmed. Furthermore, if the cocoa bean cells are unbroken, lipids and proteins remain within the cells. Therefore, whether or not the composition contains unbroken cocoa bean cells can be determined by staining the proteins and lipids separately, observing them, and seeing whether the proteins and lipids are located in the same place.

[0030] A higher proportion of undisrupted cocoa bean cells in the cocoa bean cells contained in the cocoa composition is preferable from the viewpoint of preventing the release of free fat from the cells, etc. The proportion of undisrupted cocoa bean cells to the cocoa bean cells can be calculated by observing the cocoa bean product under a microscope and calculating the number of total cells and the number of undisrupted cocoa bean cells observed in a certain area. Specifically, this is done by the following method. (1) Add 2 ml of water to 0.03 g of sample and stir, then add 0.5 ml of 0.01% methylene blue solution and stir, then drop it onto a glass slide, place a cover glass on top, and observe under a microscope (magnification: 450x). (2) From the observed image or a photograph of it, use image analysis software as needed to determine the area of the sample (A) and the number of disrupted cells (B). The number of disrupted cells can be obtained by visually selecting and counting the disrupted cells in the area. (3) The area of one undisrupted cell (C) is calculated by treating the undisrupted cell as a circle with a radius of 10 μm (10 × 10 × 3.14 = 314 μm 2 ). (4) Divide the area (A) by the area of one undisrupted cell (C) to calculate the total cell number (D). (5) The proportion (%) of undisrupted cells in the cocoa bean cells is calculated using the following formula: Five or more, preferably ten or more, areas in which the total cell number (D) is in the range of 100 to 300 are used, and a value is calculated for each area using the following formula. The obtained values are averaged to determine the proportion of undisrupted cells in the cocoa bean cells of that sample.

[0031] Percentage of unbroken cells in cocoa bean cells (%) = (DB) / D x 100

[0032] This proportion of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, even more preferably 80% or more, even more preferably 90% or more, and most preferably 100%.

[0033] Since the cell membranes of uncrushed cocoa bean cells are not broken, components such as fats and oils and polyphenols are maintained within the cells. Cocoa mass, a common cocoa bean processed product, is usually finely ground to approximately 20 μm or less during the manufacturing process. Therefore, fats and oils, polyphenols, etc. are released from the crushed cocoa bean cells and present in the cocoa mass. On the other hand, in the case of a cocoa composition, fats and oils derived from the cocoa beans are sealed in the cocoa bean cells whose cell membranes are not broken, and these components are therefore less likely to leak out.

[0034] (Free fat content) Cocoa compositions have a low free fat content relative to the oil content. In the chocolate industry, free fat refers to fats and oils that exist in a free state within the material. Free fat affects the fluidity and viscosity of chocolate. In addition, it is thought that oils tend to leach out of materials that contain a lot of free fat.

[0035] In the present invention, the free fat content per oil (sometimes simply referred to as the free fat content) refers to the value measured or calculated by the following method, unless otherwise specified: that is, it refers to the proportion (by weight) of free fat in the fats and oils contained in the target composition.

[0036] Free Fat Content Measurement (1) Place approximately 5 g of sample (a) in 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 from (4) above onto filter paper and filter it, then collect the filtrate in a 100 ml Erlenmeyer flask. (7) Evaporate n-hexane by blowing nitrogen gas. (8) Place in a vacuum thermostatic oven at 98°C under reduced pressure for 4 hours to evaporate n-hexane. (9) After cooling in the desiccator, measure the weight (c) of the Erlenmeyer flask.

[0037] <x>Free fat content in the composition (free fat content per sample weight) (%) = (cb) / a × 100 <y>Free fat content per oil (%) = <x>Oil content in / a x 100 <z>Free fat content per solid (%) = <x> / (water content in aa) × 100

[0038] The free fat content per oil fraction of the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, even more preferably 30% or less, even more preferably 28% or less, even more preferably 20% or less, even more preferably 16% or less, and even more preferably 10% or less.From the viewpoint of particularly low oil seepage and excellent compatibility with aqueous foods, the free fat content per oil fraction of the cocoa composition is preferably 30% or less.

[0039] The free fat content of the cocoa composition per solid is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, even more preferably 20% or less, even more preferably 16% or less, even more preferably 14% or less, even more preferably 8% or less, and even more preferably 5% or less. From the viewpoint of particularly low oil leaching and excellent compatibility with aqueous foods, the free fat content of the cocoa composition per solid is preferably 16% or less.

[0040] The free fat content of the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, even more preferably 15% or less, even more preferably 14% or less, even more preferably 10% or less, even more preferably 8% or less, and even more preferably 5% or less. From the viewpoints of particularly minimizing oil seepage and excellent compatibility with aqueous foods, the free fat content of the cocoa composition is preferably 10% or less.

[0041] Generally, unprocessed cocoa beans have a low free fat content, but conventional processed cocoa beans have a high free fat content because the cells are broken during the processing process. On the other hand, the cocoa composition has a distinctive characteristic not found in conventional processed cocoa beans: it contains a relatively high concentration of cocoa bean-derived fats and oils because the cocoa bean-derived fats and oils are sealed in the cocoa bean cells whose cell membranes are not broken, and therefore has a low free fat content.

[0042] (Polyphenol content) The cocoa composition has a high polyphenol content and a high procyanidin content because the heat treatment inactivates the polyphenol oxidase present in the cocoa beans.

[0043] The lower limit of the polyphenol content of the cocoa composition is, for example, 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, and even more preferably 4.0% or more, based on the solids content. Regardless of the lower limit, the upper limit of the polyphenol content in the cocoa composition is, 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, and even more preferably 6.4% or less, based on the solids content.

[0044] In the present invention, unless otherwise specified, the polyphenol content refers to the value measured by the Folin-Ciocalteu method and calculated as (-)-epicatechin. For the measurement method of polyphenols using the Folin-Ciocalteu method, please refer to the "Cocoa Polyphenol Measurement Method" attached to the "Labeling Standards for Cocoa Polyphenols in Chocolates" of the Japan Chocolate Industry Fair Trade Council. Since polyphenols contained in cocoa compositions are derived from cocoa beans, they are sometimes referred to as cocoa polyphenols. Furthermore, since the polyphenol content of a cocoa composition is a value measured as the total amount of various polyphenol compounds, it can also be referred to as the total polyphenol content, total polyphenol amount, etc.

[0045] Of the polyphenols, it is preferred that the cacao composition contains a large amount of procyanidins. The lower limit 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, even more preferably 0.7% or more, even more preferably 1.1% or more, even more preferably 1.3% or more, even more preferably 1.5% or more, and even more preferably 1.7% or more, based on the solid content. Regardless of the lower limit, the upper limit of the procyanidin content of the cacao composition is, for example, 5% or less, preferably 4% or less, more preferably 3.5% or less, even more preferably 3.0% or less, even more preferably 2.7% or less, and even more preferably 2.2% or less, based on the solid content.

[0046] In the present invention, unless otherwise specified, the procyanidin content refers to the values of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2 measured by HPLC.

[0047] (breaking strength) The cocoa composition may be softened by heat treatment in the presence of moisture as described below, so that its breaking strength falls within a certain range. The breaking strength of the cocoa composition is, for example, 3 kgf or less, preferably 2.87 kgf or less, more preferably 2.49 kgf or less, even more preferably 2.46 kgf or less, and even more preferably 2.28 kgf or less. Regardless of the upper limit, 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.

[0048] In the present invention, unless otherwise specified, breaking strength is measured as follows. A sample dried under reduced pressure at 100°C for at least 4 hours is measured using a rheometer with a cylindrical plunger of 3 mm diameter at a penetration depth of 4.0 mm and a penetration speed of 2 cm / min. The sample temperature is 22 to 24°C. If the obtained measured values vary, measurements are performed on an appropriate number of samples. The appropriate number of samples can be determined appropriately 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 used as the breaking strength of that composition.

[0049] (Other ingredients) The cocoa composition may contain food-acceptable additives, such as sweeteners, antioxidants, flavorings, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coating agents, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, etc.

[0050] (Method for producing cocoa composition) The cocoa composition may be produced by a process comprising the steps of: A step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans; The heat-treated cocoa beans are crushed. The present invention also provides a method of manufacturing suitable for obtaining a composition having a low free fat content, comprising: A process of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans, or A process in which raw cocoa beans are processed so that they can be easily separated into individual cells.

[0051] The means for heat treatment in the method for producing a cocoa composition is not particularly limited, as long as it is a heating means in the presence of moisture that can process the raw cocoa beans so that the subsequent crushing step can be easily carried out and preferably so that the polyphenol oxidase present in the cocoa beans can be inactivated. Examples of heating means include boiling (also called simmering or boiling), steaming, braising, and microwave heating.

[0052] The temperature and time for the heat treatment are preferably such that polyphenol oxidase is inactivated to some extent and the breaking strength of the raw cocoa beans is within the above range, for example, boiling in water at 80°C or higher, preferably 90°C or higher, more preferably boiling, for 10 minutes or more, preferably 20 minutes or more, more preferably 30 minutes or more.

[0053] Heat treatment in the presence of moisture has high thermal conductivity because water is used as a heat medium. It is also believed that appropriate heating temperature and time can soften the cell walls and / or the adhesive joints between the cell walls of cocoa beans.

[0054] The crushing means used in the method for producing a cocoa composition is not particularly limited as long as it results in a composition containing uncrushed cocoa bean cells. There is no limit to the size of the crushed material. The minimum particle size is the size of cocoa bean cells, for example, a diameter of about 20 μm.

[0055] No particular means for crushing is used, and examples include grinding using a mixer or mashing through a sieve with openings larger than the size of cocoa bean cells. Examples of straining equipment include stainless steel sieves with 32 mesh or 60 mesh. Examples of grinding equipment include a mixer commonly used in bean paste production.

[0056] <Amount of Cocoa Composition> Baked confectionery can contain a cacao composition as an ingredient within a range that does not impair the effects of the present invention. The amount of the cacao composition in the ingredients is preferably 1 to 65%, more preferably 5 to 64%, even more preferably 10 to 63%, and even more preferably 21 to 60%. The amount of the cacao composition can be expressed as the amount relative to the flour. The amount of the cacao composition per 100 parts by weight of flour in the ingredients is preferably 2 to 550 parts by weight, more preferably 50 to 530 parts by weight, and even more preferably 100 to 515 parts by weight. If the amount of the cacao composition is lower than this range, it is difficult to say that a sufficient amount of polyphenols to provide physiological functions can be ingested when the food is consumed in normal amounts. If the amount is higher than this range, the flour content is relatively low, making it difficult to obtain a good baked confectionery.

[0057] <Characteristics of baked confectionery containing cocoa composition> The baked confectionery containing the cocoa composition provided by the present invention exhibits little sagging during shaping and baking despite its rich cocoa polyphenol content. Furthermore, its relatively low water absorption allows it to be easily incorporated into a variety of doughs. Furthermore, because the cocoa polyphenols are contained in the form of a cocoa composition containing unbroken cocoa bean cells, the confectionery has the advantage of retaining the flavor of cocoa without the bitterness of polyphenols.

[0058] <Cocoa polyphenol content> The polyphenol and procyanidin contents in the blended ingredients can be measured by the methods described above or in the Examples section. The polyphenol and procyanidin contents in the dough and the baked confectionery can be calculated by summing the respective contents in the blended ingredients. The polyphenol content measurement method (Folin-Ciocalteu method) involves quantifying OH groups, so there is a concern that components other than polyphenols may be measured in some foods. If such concerns exist, a control food containing no target ingredient can be produced and subtracted as a base to properly measure the polyphenol content resulting from the blending of the target ingredient.

[0059] Unless otherwise specified, the polyphenol and procyanidin contents in a baked confectionery refer to the contents measured for a sample obtained by subjecting the baked confectionery to a pretreatment simulating digestion in the human body. Appropriate controls may be used for the measurements, if necessary. More specifically, the subject baked confectionery is pretreated to simulate digestion in the human body, and the polyphenol and procyanidin contents are measured using the method described above or in the Examples section (Measurement A). Meanwhile, a control baked confectionery (produced identically to the subject baked confectionery, except that the polyphenol-containing material is replaced with cereal flour) that has been subjected to the same pretreatment is similarly measured (Measurement B). The value obtained by subtracting Measurement B from Measurement A is used to determine the polyphenol or procyanidin content of the baked confectionery. Pretreatment simulating digestion in the human body refers to treating the subject baked confectionery with artificial gastric and intestinal fluids. Not only cocoa compositions, but all cocoa ingredients are prone to binding with proteins, making it difficult to measure the polyphenol and procyanidin content in the bound state. Therefore, pretreatment is preferred. 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 of polyphenols and procyanidins obtained after processing that simulates digestion in the human body.

[0060] The baked confectionery contains cocoa polyphenols in an amount of at least 0.05% or more, for example, 0.1% or more, preferably 0.3% or more, more preferably 0.5% or more, and even more preferably 1% or more, in terms of polyphenol content. The upper limit of the cocoa polyphenol content in the baked confectionery can be adjusted depending on the flavor of the baked confectionery, and can be, for example, 21% or less, preferably 19% or less, more preferably 17% or less, and even more preferably 15% or less, in terms of polyphenol content.

[0061] The baked confectionery contains at least 0.01% or more of procyanidins, preferably 0.03% or more, more preferably 0.05% or more, and even more preferably 0.1% or more. The upper limit of the procyanidin content in the baked confectionery can be adjusted depending on the flavor of the baked confectionery, and can be, for example, 5% or less, preferably 4% or less, more preferably 3% or less, and even more preferably 2% or less.

[0062] In the present invention, cocoa polyphenols are contained in the form of a cocoa composition containing undisrupted cocoa bean cells, so that baked confectioneries rich in cocoa polyphenols can be obtained even from foods that undergo a heating process at 100°C or higher during production.

[0063] <Form of baked confectionery, ingredients> The baked confectionery of the present invention may be in any suitable form. Examples include cookies, biscuits, tarts, sables, brownies, financiers, etc. Particularly preferred examples are cookies, biscuits, and financiers.

[0064] Furthermore, the baked confectionery may have a variety of shapes and processes as long as the effects of the invention are not impaired. For example, the baked confectionery may be decorated with coatings (chocolate, icing, etc.), powdered sugar, or nuts, or may be mixed with solid ingredients such as chocolate, fruit, or nuts, or may be mixed with a dough that does not contain a cocoa composition to give it a marbled texture, etc.

[0065] Baked confectioneries contain cereal flour as an ingredient. In the context of the present invention, the term "cereal flour" includes flour of grains, as well as flours of beans, potatoes, etc., and flours whose main component is starch. Examples of cereal flour include wheat flour (strong flour, medium-strength flour, and weak flour), rye flour, whole wheat flour, buckwheat flour, rice flour (joshinko, shiratamako, and mochiko), brown rice flour, millet flour, barnyard millet flour, soybean flour, corn flour, cornstarch, potato flour, potato starch, sweet potato flour, and tapioca flour. A mixture of these flours may also be used as the cereal flour.

[0066] In addition to flour, the baked confectionery may contain other ingredients, other food-acceptable active ingredients, and nutritional ingredients. The composition may also contain food-acceptable additives. Examples of other ingredients include eggs, sugars, oils and fats, yeast, leavening agents, salt, nuts, dried fruit, fruit puree, vegetables, chocolate chips, cheese, and red beans. Examples of food-acceptable additives include sweeteners, coloring agents, flavoring agents, preservatives, acidulants, thickeners, stabilizers, and the like.

[0067] <Method of manufacturing baked confectionery> The baked confectionery of the present invention is produced by baking a mixture of ingredients. The means for mixing the ingredients is not particularly limited, and any known mixing device can be used. Examples of baking means include an oven and a grill.

[0068] The stage at which the cocoa composition is blended is not particularly limited, as long as it does not significantly impair the properties of the composition of the present invention. For example, the cocoa composition can be blended by mixing it with other raw materials at an early stage of production.

[0069] Baked goods can be labeled to the effect that they contain cocoa bean processed products, that they contain a large amount of cocoa bean processed products, that they contain a large amount of polyphenols, that they contain a large amount of polyphenols, and that the effects that can be expected from polyphenols, and can also be labeled to recommend the consumption of the food to specific targets. Labeling can be direct or indirect, and examples of direct labeling are descriptions on tangible objects such as the product itself, packaging, containers, labels, tags, etc., while examples of indirect labeling include advertising and promotional activities by place or means such as websites, in-store, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mail, email, and voice.

[0070] The present invention will now be described in more detail with reference to examples. [Example]

[0071] <Preparation of a composition containing unbroken cocoa bean cells (cocoa composition)> A composition (powder form) containing undisrupted cocoa bean cells was prepared using cocoa beans as a raw material, which were obtained by removing the pulp from pulped cocoa beans removed from cocoa pods and drying the beans, in the following manner.

[0072] Softening process (heating process) (1) Put five times the weight of cocoa beans into a pot and bring to a boil. (2) Add the raw cocoa beans to (1) and boil for 1 hour. (3) Place the cocoa beans in a colander and drain the water.

[0073] Shell peeling process The shells are manually removed from the cocoa beans.

[0074] Crushing process (straining process) Strain through a sieve (32Me).

[0075] Powdering process (1) The crushed material obtained in the crushing step is dried in a vacuum dryer (drying conditions: 98°C, 2 hours) to prepare crushed cocoa bean powder with a moisture content of 3% or less. (2) The crushed cocoa beans are again passed through a 32Me sieve to be powdered.

[0076] Compositions containing unbroken cocoa bean cells were used in the following examples.

[0077] <Measurement of cocoa polyphenol content> The polyphenol content in the blended raw materials was measured according to the "Method for measuring polyphenol content" below. The procyanidin content in the blended raw materials was measured according to the "Method for measuring procyanidin content" below.

[0078] The polyphenol content in the baked confectionery was measured for samples after the pretreatment described below according to the "Method for measuring polyphenol content" below to obtain measurement value A, and similar measurements were also performed on a control baked confectionery prepared by substituting wheat flour for the polyphenol-containing material to obtain measurement value B, which was then calculated using the following formula.

[0079] Polyphenol content in baked confectionery (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0080] The procyanidin content in a baked confectionery can be determined by measuring it in accordance with the "Method for Measuring Procyanidin Content" below to obtain measurement value A, and then similarly measuring it on a control baked confectionery produced by substituting wheat flour for the polyphenol-containing material to obtain measurement value B, and then calculating it using the following formula. Note that no pretreatment simulating digestion in the human body was performed when measuring the procyanidin content.

[0081] Procyanidin content in baked confectionery (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0082] 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 fluid (prepared by mixing 100 ml of disintegration test solution No. 1, pH 1.2 (Fujifilm Wako Pure Chemical Corporation) with 107 mg of pepsin (Fujifilm Wako Pure Chemical Corporation)) preheated 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 to neutralize the solution. (3) 20 ml of artificial intestinal fluid (prepared by mixing 100 ml of disintegration test fluid 2, pH 6.8 (Fujifilm Wako Pure Chemical Corporation) with 0.5 g of pancreatin (Fujifilm Wako Pure Chemical Corporation)) preheated 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, the enzyme was inactivated by cooling on ice. (5) 2 ml was taken out, and 0.2 ml of 2N citric acid was added to acidify it, which was used as the analytical sample.

[0083] Method for measuring polyphenol content The polyphenol content was measured using the Folin-Ciocalteu method and calculated as the (-)-epicatechin equivalent. Specifically, it was measured and calculated using the method described in the "Cocoa Polyphenol Measurement Method" attached to the "Labeling Standards for Cocoa Polyphenols in Chocolates" issued by the Japan Chocolate Industry Fair Trade Council.

[0084] Method for measuring procyanidin content Measurements were performed by HPLC. Specifically, a Deverosil-ODS-HG5 column (4.6 mm × 250 mm, φ5μ, manufactured by Nomura Chemical Co., Ltd.) was used. The eluent consisted of solution A and solution B, with solution A being a 0.1% aqueous trifluoroacetic acid solution and solution B being a 0.1% trifluoroacetic acid / acetonitrile solution. The flow rate of the eluent passing through the column was 0.8 mL / min, and the gradient conditions were as follows: 10% of solution B in the total eluent at the start, 10% after 5 minutes, 25% after 35 minutes, 100% after 40 minutes, and 100% after 45 minutes. The sample injection volume was 10 μL, and each component was quantified in epicatechin equivalents using epicatechin as the standard. Ingredients: Catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2

[0085] <Production of baked confectionery incorporating a composition containing unbroken cocoa bean cells (cocoa composition)> 1. Comparison of baked confectioneries (cookies) with ingredients that have the same polyphenol content (theoretical value)

[0086] (Composition) Cookies were produced according to the formulation shown in the table below.

[0087] [Table 1-1]

[0088] Polyphenol-containing materials used in each test area A (Example): Composition containing powdered undisrupted cocoa bean cells (polyphenol content 35 mg / g, procyanidin content 3.6 mg / g) B (Comparative Example): Cocoa mass (polyphenol content 27 mg / g, procyanidin content 1.49 mg / g) C (Comparative Example): Cocoa powder (polyphenol content 11 mg / g, procyanidin content 0.03 mg / g) D (Comparative example): Cocoa extract powder (manufactured by the method of Patent No. 6268333, polyphenol content 169 mg / g, procyanidin content 89 mg / g)

[0089] (Manufacturing method) (1) All ingredients except flour, baking powder, and water were weighed into the bowl of a mixing mixer. (2) Measure the flour and baking powder into a separate bowl and mix lightly with a whisk. (3) (1) was mixed with a mixer (Kenmix, manufactured by Aikosha Seisakusho Co., Ltd.) using a beater blade at second speed for 1 minute. After scraping off the raw materials, the mixture was mixed again at second speed for 1 minute. (4) After scraping off the raw materials, the brewing water was added and stirred at 2 speed for 1 minute. (5) After scraping off the raw materials, (2) was added and mixed at second speed for 1 minute 30 seconds. After scraping off the raw materials, the mixture was again mixed at second speed for 1 minute 30 seconds. (6) Place it in vinyl and mold it into a thickness of 31 mm using a sheeter. (7) The dough was cut into a 45mm diameter ring mold. Test B (cocoa mass blend) had poor dough properties and could not be formed into a sheet at room temperature (approximately 25°C). Therefore, it was cooled at 5°C for 30 minutes, placed in a plastic bag, and formed into a 30mm thick sheet using a sheeter. After that, it was further cooled at 5°C for 30 minutes, and then cut into a 45mm diameter ring mold. (8) Bake in an oven at 180°C for 12 minutes.

[0090] The confectionery was left to cool at room temperature (25°C) for 30 minutes and then used for various measurements. Note that for test group D (containing cocoa extract powder), dough formation was not possible, and baked confectionery could not be produced.

[0091] (Measurement of cocoa polyphenol content) According to the above description in <Measurement of Cocoa Polyphenol Content>, the polyphenol content in the blended raw materials, and the polyphenol content and procyanidin content in the baked confectionery were measured.

[0092] (evaluation) The flavor (bitterness, astringency) and texture were evaluated by three expert panelists according to the following criteria. bitter taste: ○: Bitterness similar to that of baked confectionery containing no cocoa ingredients. △: A slight bitterness is felt compared to baked confectioneries containing no cocoa ingredients, but it is not a problem. ×: Clearly bitter compared to baked confectionery containing no cocoa ingredients. astringency: ◯: Astringent taste similar to that of baked confectionery containing no cocoa ingredients. △: Compared to baked confectionery containing no cocoa ingredients, there is a slight astringency, but it is not a problem. ×: Clearly bitter compared to baked confectionery containing no cocoa ingredients. Texture: ○: A good, crispy texture similar to that of baked confectioneries containing no cocoa ingredients. △: Slightly harder than baked confectionery containing no cocoa ingredients, but still within the acceptable range. ×: Clearly harder than baked confectionery containing no cocoa ingredients.

[0093] In addition, if any item is marked with a circle or triangle, it can be said that the problem has been solved.

[0094] (result) When cocoa polyphenols were fortified using traditional cocoa ingredients, cocoa mass (Test B), cocoa powder (Test C), and cocoa extract powder (Test D), baked confectionery B, which contained cocoa mass, showed sagging during the shaping process. Baked confectionery C, which contained cocoa powder, showed cracks after baking. Test D, which contained cocoa extract powder, failed to form a dough and could not be baked. Photographs of the resulting cookies are shown in Figure 1.

[0095] The results of measuring the polyphenol content and the evaluation results of bitterness, etc. are shown in the table below and Figure 1. [Table 1-2]

[0096] [Table 1-3]

[0097] The above results demonstrate that by blending cocoa polyphenols with a composition containing undisrupted cocoa bean cells, baked confectioneries can be obtained that are rich in cocoa polyphenols (1.3% or more in polyphenol content obtained after processing simulating digestion in the human body), maintain a good appearance, and have a good flavor with little bitterness.

[0098] 2. Making financiers (Composition) [Table 2]

[0099] As the polyphenol-containing material, a composition containing powdered undisrupted cocoa bean cells (polyphenol content: 35 mg / g, procyanidin content: 3.6 mg / g) was used.

[0100] (Manufacturing method) (1) A financier mold was coated with room temperature butter (not included in the recipe) and left at room temperature. (2) Mix the frozen egg whites and sugar thoroughly without whipping them. (3) Add honey and mix. (4) Add the sifted flour and almond powder and mix further. (5) Add the melted butter and mix. (6) The dough was filled into financier molds, 40 g each. (7) Bake in an oven preheated to 185°C for 18 minutes.

[0101] (result) A photograph of the resulting financiers is shown in Figure 1-1. The moisture content after baking was 8.7% (measurement equipment: infrared moisture meter FD-230 (Kett Electric Laboratory Co., Ltd.)). Although there was a slight bitterness and astringency, the quality was satisfactory for a financier. Specifically, there were no cracks and the appearance was good, and the flavor was also good.

[0102] 3.Biscuit manufacturing (Composition)

[0103] [Table 3-1]

[0104] As the polyphenol-containing material, a composition containing powdered undisrupted cocoa bean cells (polyphenol content: 44 mg / g, procyanidin content: 14 mg / g) was used.

[0105] (Manufacturing method) The product was manufactured according to the procedure described in "(Manufacturing method)" in "1. Comparison of baked confectioneries (cookies) with ingredients blended to match the polyphenol content (theoretical value)."

[0106] (evaluation) Two experts evaluated the flavor (bitterness, astringency) and texture according to the criteria described in "(Evaluation)" in "1. Comparison of baked confectioneries (cookies) with ingredients that are formulated to match the polyphenol content (theoretical value)." If the evaluation was rated 〇 or △ in any category, it can be said that the problem has been solved.

[0107] (Measurement of cocoa polyphenol content) The polyphenol and procyanidin contents in the raw materials and the baked confectionery were measured according to the above-mentioned "Measurement of Cocoa Polyphenol Content." Note that no pretreatment simulating digestion in the human body was performed in these measurements.

[0108] (result) The results are shown in the table below. Even when the polyphenol-containing material was blended at a higher concentration, the product had a good appearance without cracks and the flavor was also good.

[0109] [Table 3-2]

[0110] <Production and analysis of a composition containing unbroken cocoa bean cells (cocoa composition)> The following was prepared and manufactured: (Cacao bean raw material A) Cocoa beans with pulp removed from cocoa pods were used as raw material A below.

[0111] (Cacao bean raw material B) The pulp was removed from the pulped cocoa beans taken out of the cocoa pods, and the dried product was used as raw material B below.

[0112] (Comparative Example) Cocoa mass was prepared as a conventional cocoa bean product through conventional fermentation, drying, roasting, and grinding processes, and this cocoa mass was processed in a conventional hydraulic press to produce cocoa powder with either 12% or 22% oil.

[0113] (Cacao composition) Using raw material A or B, processed cocoa beans A1 (using raw material A, strained through a 32 mesh), A2 (using raw material A, strained through 32 mesh and 60 mesh), B1 (using raw material B, strained through a 32 mesh), and B2 (using raw material B, strained through 32 mesh and 60 mesh) were obtained through a heat treatment process, a shell removal process, and a crushing process (straining process).

[0114] Each step was carried out as follows.

[0115] (heat treatment process) (1) Put water in a pot that is five times the weight of the raw cocoa beans and bring to a boil. (2) Add the raw cocoa beans to (1) and boil for 30 minutes for raw material A and for 1 hour for raw material B. (3) Place the cocoa beans in a colander and drain the water. Furthermore, it was found that there was no difference in the polyphenol retention rate whether the amount of water used during boiling was 5 times or 20 times, and that the boiling time affected the polyphenol retention rate.

[0116] (Shell peeling process) The shells are manually removed from the cocoa beans.

[0117] (Crushing process (straining process)) (1) Strain through a sieve (32 mesh, 500 μm opening). (2) If necessary, further strain (1) through a sieve (60 mesh, openings 250 μm).

[0118] (Polyphenol content measurement) Polyphenol content was measured by the Folin-Ciocalteu method described above.

[0119] When raw material A was used, the polyphenol residual rate was calculated by setting the polyphenol content of the raw beans extracted from the cocoa pods at 100%. When raw material B was used, the polyphenol residual rate was calculated by setting the polyphenol content of the cocoa beans extracted from the cocoa pods, after removing the pulp, at 100%.

[0120] (Procyanidin measurement) Procyanidins were quantified by HPLC as described above.

[0121] When raw material A was used, the procyanidin residual rate was calculated by setting the procyanidin content of the raw beans removed from the cocoa pods as 100%. When raw material B was used, the procyanidin residual rate was calculated by setting the procyanidin content of the cocoa beans that had been removed from the pulp-attached cocoa beans removed from the cocoa pods and dried as 100%.

[0122] (free fat measurement) Free fat was measured by the following method. (1) Place approximately 5 g of sample (a) in a 50 ml centrifuge tube. (2) Add 25 ml of n-hexane (3) Shake at 130 times / min 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 from (4) above onto filter paper and filter it, then collect the filtrate in a 100 ml Erlenmeyer flask. (7) Evaporate n-hexane by blowing nitrogen gas. (8) Place in a vacuum thermostatic oven at 98°C under reduced pressure for 4 hours to evaporate n-hexane. (9) After cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.

[0123] Free fat content in sample weight (%) = (cb) / a × 100 Free fat content per oil (%) = <x>Oil content in / a x 100 Free fat content per solid (%) = <x> / (water content in aa) × 100

[0124] (Comparative observation of oil seepage) Approximately 2 g of each of the 60-mesh strained raw material A (cocoa bean processed product A2), cocoa mass, and melted commercially available milk chocolate was weighed into a microtube and centrifuged (16,000 rpm, 10 minutes). The separation of oil from each material was then visually observed.

[0125] (Structural observation) Observation was carried out under a microscope according to the following procedure. (1) Place the sample on a glass slide (2) Add n-hexane dropwise (3) Add methylene blue solution (4) Add iodine solution (5) Observation under a microscope

[0126] The specimen was also observed using a confocal microscope according to the following procedure. (1) Place the sample on a glass slide (2) Add Nile Mix staining solution (3) Place the cover glass (4) Observation with a confocal microscope

[0127] Nile Mix dye solution: Prepare a solvent by adding 2% ultrapure water to 1,2-propanediol and mixing. Add 0.02g of Nile Red and 0.01g of Nile Blue A to the solvent to make 1L, then stir and mix for at least 1 hour.

[0128] (Measurement of the percentage of undisrupted cells) The proportion of undisrupted cells was measured and calculated using the following procedure. (1) Place 0.03 g of the measurement sample in a conical tube, add 2 ml of ultrapure water, stir, and then add 0.5 ml of 0.01% methylene blue solution (methylene blue trihydrate (molecular formula: C 16 H 18 Dissolve and dilute N3SCl·3H2O (molecular weight: 373.90) in ultrapure water, add 0.01% (w / v) methylene blue solution (to make a solution), stir, then drop onto a glass slide, place a cover glass on top, and observe under a microscope (magnification: 450x). (2) The image was analyzed using the image analysis software "ImageJ" (free software, downloadable from the following URL: https: / / imagej.net / Welcome, version 1.50) to obtain the following "area (A)" and "number of disrupted cells (B)". Area (A): After binarizing the image, the "Analyze" function is used to analyze it as "Area." When binarizing, any hollow areas that appeared due to lighting conditions were filled in using "fill holes" and then analyzed. Number of disrupted cells (B): Using the "Cell Counter" function, manually count the cells that have been visually disrupted by selecting them from the image. (3) The area of one undisrupted cell (C) is calculated by assuming the cell to be a circle with a radius of 10 μm (10 × 10 × 3.14 = 314 μm2). (4) Divide the area (A) by the area of one unbroken cell (C) to obtain the total cell number (D). The percentage (%) of undisrupted cells in the cocoa bean cells is calculated using the following formula: Values are calculated for five or more areas where the total cell number (D) is in the range of 100 to 300, and the average value is calculated.

[0129] Percentage of unbroken cells in cocoa bean cells (%) = (DB) / D x 100

[0130] (particle size distribution) Measurement was performed using a particle size distribution analyzer (Laser Diffraction Particle Size Distribution Analyzer SALD-2200 (Shimadzu Corporation)). The vertical axis of the drawing shows the relative particle amount in %, which indicates the proportion of the volume distribution of each particle size to the total volume, and the horizontal axis shows the particle size in μm.

[0131] (moisture) Moisture content was measured in accordance with the "Attachment: Nutritional Labeling" on the Consumer Affairs Agency of Japan website (http: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / foods_index_18_180119_0003.pdf) in "Attachment: Analysis Methods for Nutritional Components, etc." 5. Carbohydrates A. Moisture (3) Reduced Pressure Heat Drying Method.

[0132] (oil content) The oil content was measured according to the ether extraction method in "Attachment: Analysis methods for nutritional components, etc." 2. Lipids (1) in the "Attachment: Nutritional Labeling" section of the Consumer Affairs Agency of Japan website (http: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / foods_index_18_180119_0003.pdf).

[0133] (result) The measurement results are shown in the table below.

[0134] [Table 4]

[0135] Conventional cocoa bean processed products such as cocoa mass and cocoa powder have a free fat ratio of 70% or more to the oil they contain, whereas the cocoa composition (referring to cocoa bean processed products A1 to B2 in the table) has a significantly lower free fat ratio of 30% or less.

[0136] Furthermore, the residual polyphenol rate was 40-51% for cocoa mass, a conventional cocoa bean processed product, while the residual polyphenol rate was 70% or more for the cocoa composition, which was significantly higher than that of materials obtained by conventional processing methods.The residual procyanidin rate was also 16-21% for cocoa mass, a conventional cocoa bean processed product, while the residual polyphenol rate was 70% or more for the cocoa composition, which was significantly higher than that of materials obtained by conventional processing methods.

[0137] Microscopic observations of the cocoa beans after heat treatment revealed that the cell membranes remained intact and that starch granules had absorbed water and expanded inside the cells (Figure 2b). The cocoa composition that had been crushed after heat treatment also retained the cell membranes, preserving the intracellular components (Figure 2c). On the other hand, the cell membranes of the cocoa mass had been crushed, releasing the intracellular components (Figure 2d).

[0138] Furthermore, confocal microscopy confirmed the presence of lipids within cells in raw cocoa beans, and the location of proteins and lipids was the same in the cocoa composition, confirming that the cells were not disrupted and that lipids remained within the cells. On the other hand, the location of proteins and lipids was different in the cocoa mass (Figure 3c), indicating that the cells were disrupted and the lipids and proteins present within the cells were released.

[0139] The percentage of undisrupted cells (undisrupted cell rate) was calculated and the results are shown in the table below.

[0140] [Table 5]

[0141] The proportion of unbroken cocoa bean cells in the cocoa bean cells of cocoa bean processed product B2 was calculated as an average value based on the above table, and was found to be 74.7%.

[0142] In the particle size distribution, the cocoa mass had a peak in the particle size range of 5 to 10 μm (Figure 4b), while the cocoa composition (cocoa bean processed product A2, sieved through a 60-mesh filter) had a large particle size of approximately 20 μm or more, unlike the cocoa mass (Figure 4a). In Figure 4a, 100% of the particles were in the range of 10 μm to 1.5 mm, so the particle size distribution of cocoa bean processed product A2 was in the range of 10 μm to 1.5 mm.

[0143] The median diameter of the cocoa composition (Figure 4a) 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 4b) was 7.4 μm, the mode diameter was 7.5 μm, and the average diameter was 6.8 μm.

[0144] Regarding oil seepage, separated oil was observed in the cocoa mass and melted commercially available milk chocolate, but no oil separation was observed in the cocoa bean processed product A2 (Figure 5).

[0145] <Measurement of breaking strength> The breaking strength of the heated cocoa beans was measured.

[0146] Materials and Methods The preparation procedures for Samples A to D are shown below. A: Unfermented dried cocoa beans Unfermented beans (dried beans) are dried in a vacuum dryer at 100°C for 4 hours. B: Unfermented roasted cocoa beans (1) Roast unfermented beans (dried beans) in a roaster at 126°C for 40 minutes. (2) Dry in a vacuum dryer at 100°C for 4 hours C: Unfermented boiled (1 hour) dried cocoa beans (1) Boil unfermented beans (dried beans) in boiling water for 1 hour. (2) Dry in a vacuum dryer at 100°C for 4 hours D: Unfermented boiled (2 hours) dried cocoa beans (1) Boil unfermented beans (dried beans) in boiling water for 2 hours. (2) Dry in a vacuum dryer at 100°C for 4 hours

[0147] The breaking strength was measured under the following conditions. Equipment used: FUDOH Rheometer RTC-3010D-CW ·S.ADJ (Entry depth): 4.0mm ·T.SPEED (approach speed): 2cm / min Plunger: 3mm diameter cylindrical Measurement method: Each sample (whole cocoa bean) was placed in the center of the stand, and the sample temperature was measured at 22-24°C.

[0148] (result) The results are shown in the table below and in FIG.

[0149] [Table 6]

[0150] The breaking strength of cocoa beans was significantly reduced by boiling, and the breaking strength also decreased with increasing boiling time. [Industrial Applicability]

[0151] When preparing baked confectioneries with high polyphenol content, it is difficult to achieve good appearance and flavor when conventional polyphenol-containing materials (such as cocoa mass and cocoa powder) are used as raw materials. However, the present invention makes it possible to produce baked confectioneries with high polyphenol content and good appearance and flavor.< / x> < / x> < / x> < / z> < / x> < / y> < / x>

Claims

1. A baked confectionery comprising the following composition: A composition comprising a ground product of moist-heat-treated cocoa beans having a particle size distribution in the range of 10 μm to 1.5 mm and containing unbroken cocoa bean cells, wherein the unbroken cocoa bean cells account for 30% or more of the cocoa bean cells.

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

3. 2. The baked confectionery according to claim 1, wherein the composition has a breaking strength of 3 kgf or less.

4. 2. The baked confectionery according to claim 1, wherein the polyphenol content is 0.05% by weight or more.

5. 2. The baked confectionery according to claim 1, wherein the polyphenol content is 1% by weight or more.

6. 2. The baked confectionery according to claim 1, wherein the procyanidin content is 0.1% by weight or more.

7. 2. The baked confectionery according to claim 1, wherein the content of the composition in the ingredients is 1 to 65%.

8. 2. The baked confectionery according to claim 1, wherein the moisture content is less than 10% by weight.

9. The baked confectionery according to any one of claims 1 to 8, which is a cookie, a biscuit, or a financier.

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