Chocolate composition containing finely ground roasted coffee beans

Abstract

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

Description

[Technical Field]

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

[0002] With the diversification of tastes in recent years, chocolates with flavors different from cocoa and milk have been attracting attention. While coffee-flavored chocolates are also known, most products currently have a coffee flavor, primarily achieved by adding coffee extract or instant coffee to cocoa fat. Under these circumstances, it has been reported that adding ground roasted coffee beans can impart a coffee flavor to foods such as chocolate (Patent Documents 1 and 2). In particular, chocolate is made from cocoa beans, and fermented cocoa beans are used as a chocolate ingredient to produce the aroma components unique to chocolate and to reduce the bitterness and astringency of the cocoa beans.

[0003] Furthermore, there is a need for foods with a coffee flavor, particularly chocolate, to have a smooth mouthfeel in addition to the unique fragrant aroma and refined bitterness. Under these circumstances, a method has been proposed in which roasted coffee beans are finely ground to be added to food. For example, a method has been proposed in which a coffee paste (Patent Document 3) is prepared by mixing a concentrated coffee extract obtained by extracting coffee beans with ground coffee beans finely milled to an average particle size of 30 to 50 μm, and the like, is added to foods such as frozen desserts (e.g., ice cream) and baked foods (e.g., bread) to impart a coffee flavor. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2015-073462 [Patent Document 2] Japanese Patent Publication No. 2020-089331 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-289035 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0005] Finely ground roasted coffee beans, obtained by finely grinding roasted coffee beans, contribute to a smooth texture without causing a rough texture in foods. However, the surface area of ​​finely ground roasted coffee beans is increased by the fine grinding, which causes significant aroma dispersion and oxidation. Chocolate is generally stored for long periods at temperatures below 28°C, and therefore there is a problem that the coffee roasting aroma decreases or changes during storage due to dispersion and oxidation of coffee aroma components originating from the finely ground roasted coffee beans, resulting in the generation of a stale odor (Example 1).

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

[0007] As a result of intensive research conducted by the inventors to solve the above-mentioned problems, they discovered that in the production of a chocolate composition containing finely ground roasted coffee beans having a median diameter of 20 μm or less, the addition of furfuryl methyl sulfide and / or guaiacol can mask the deterioration odor that becomes apparent during long-term storage (Example 2), and thus completed the present invention.

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

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

[0010] Unless otherwise specified, "ppb" as used herein means parts per billion by weight (w / w).

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

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

[0013] 1-1. Chocolate composition The chocolate composition of the present invention includes chocolates and processed foods made from cocoa butter substitute fats.

[0014] In this specification, chocolates refer to those that meet the "Fair Competition Code for Chocolate Labeling" certified by the Japan Fair Trade Commission and are classified into chocolate, quasi-chocolate, chocolate confectionery, quasi-chocolate confectionery, etc. depending on the amount of cocoa mass, including cocoa powder and cocoa butter, as well as the amounts of fat, milk solids, and water, and all of these are included in the term "chocolates." In the present invention, the cocoa mass content of chocolates is not particularly limited, but is preferably less than 50% by mass, more preferably 45% or less by mass, and even more preferably 40% or less by mass. In the present invention, the cocoa powder and cocoa butter content of chocolates is also not particularly limited, but is preferably less than 50% by mass, more preferably 45% or less by mass, and even more preferably 40% or less by mass.

[0015] Chocolates can be divided into dark chocolate, which does not contain dairy products, milk chocolate, which contains dairy products, and white chocolate, which uses only cocoa butter as a cocoa bean-derived ingredient, depending on the raw materials used. In the present invention, the chocolates may be any of dark chocolate, milk chocolate, and white chocolate, but white chocolate, which does not use cocoa mass or cocoa but uses cocoa butter, is preferred.

[0016] In the present invention, chocolates include, but are not limited to, hard chocolates such as chocolate bars and soft chocolates such as chocolate cream. Hard chocolate refers to solid chocolate with a snappy texture, and specific examples include chocolate bars, enrobed chocolates, shell chocolates, hollow chocolates, and breadwork chocolates. Soft chocolate refers to soft chocolate with spreadable properties, and is used, for example, by spreading it on bread. Specific examples include chocolate spread, chocolate for fillings, and chocolate cream.

[0017] In this specification, a cocoa butter substitute processed food refers to a chocolate in which the cocoa butter in the cocoa butter substitute is partially or entirely replaced with a cocoa butter substitute. The content of the cocoa butter substitute contained in the cocoa butter substitute processed food is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. The content of the cocoa mass contained in the cocoa butter substitute processed food is also not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. The content of the cocoa powder and cocoa butter contained in the cocoa butter substitute processed food is also not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0018] Furthermore, the cocoa butter substitute processed food in this specification may also contain vegetable oils and fats in addition to the cocoa butter substitute, as needed.

[0019] Examples of cocoa butter substitutes that can be used in the present invention include CBE (cocoabutter equivalent), CBI (cocoabutter improver), CBR (cocoabutter replacer), CBS (cocoabutter substitute), and fats for fillings.

[0020] The aforementioned cocoa butter substitute contains a certain ratio of POS and SOS triglycerides. "POS" refers to a triglyceride in which oleic acid is located at the sn-2 position and palmitic acid and stearic acid are located at the sn-1 and sn-3 positions, respectively; or stearic acid and palmitic acid are located at the sn-1 and sn-3 positions, respectively. "SOS" refers to a triglyceride in which oleic acid is located at the sn-2 position and stearic acid is located at the sn-1 and sn-3 positions, respectively. By using cocoa butter substitutes with different ratios of POS and SOS, it is possible to flexibly adjust the hardness at room temperature, melt-in-mouth texture, etc.

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

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

[0023] In one embodiment, furfuryl methyl sulfide isolated from natural products, artificially synthesized furfuryl methyl sulfide, etc. can be used, and these may be combined to adjust the furfuryl methyl sulfide content in the chocolate composition.

[0024] The content of furfuryl methyl sulfide can be measured by a known method, for example, HPLC, LC-MS, GC-MS, LC, GC, etc. In one embodiment, it is preferable to measure by GC-MS.

[0025] For example, the furfuryl methyl sulfide content can be measured by GC-MS using the following method. In the examples, the furfuryl methyl sulfide content was measured using the following method. <Sample preparation> 1 g of sample was mixed with 20 mL of water, 10 mL of hexane, and 8 g of sodium chloride and shaken for 10 minutes. The mixture was centrifuged at 2000 rpm for 5 minutes, and the hexane layer was extracted to prepare the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for furfuryl methyl sulfide were as follows: <Analysis conditions (GC-MS)> 5 ml of the sample solution was placed in a 20 ml screw-top glass bottle (18 mm diameter, manufactured by Gestell) and sealed with a metal cap with a PTFE septum (manufactured by Gestell). The aroma components were extracted using solid-phase microextraction (SPME). Quantitation was performed using the standard addition method using the peak area detected in EIC mode of GC / MS. The equipment and conditions used are shown below. SPME fiber: StableFlex / SS, 50 / 30 μm DVB / CAR / PDMS (manufactured by Sperco) Fully automated volatile component extraction and introduction device: MultiPurpose Sampler MPS2XL (Gestell) Preheating: 40℃ for 5 minutes Agitation: None Extraction of volatile components: 40°C for 30 minutes Desorption time of volatile components: 3 minutes GC oven: GC7890A (Agilent Technologies) Column: VF-WAXms, 60 m x 0.25 mm i.d. df = 0.50 μm (Agilent Technologies) GC temperature conditions: 40°C (5 min) → 5°C / min → 260°C (11 min) Carrier gas: Helium, 1.2 ml / min, constant flow mode Injection: Splitless method Inlet temperature: 250℃ Mass spectrometer: GC / MS Triple Ouad7000 (Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan and SIM measurement Scan parameters: m / z 35-350 The quantification ion can be selected from the following ions, based on their detection sensitivity, peak shape, and peak separation: furfuryl methyl sulfide m / z 81, 128, 53, 45, 82, 129, or 130 (129 in this example). If the peak shape or sensitivity is not satisfactory when any of the above ions is used, dilute the sample solution with distilled water to an appropriate ratio, or use SIM mode.

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

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

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

[0029] The content of guaiacol can be measured by a known method, for example, HPLC, LC-MS, GC-MS, LC, GC, etc. In one embodiment, it is preferable to measure by GC-MS.

[0030] For example, when measuring the guaiacol content by GC-MS, the following method can be used. In the examples, the guaiacol content was measured using the following method. <Sample preparation> 1 g of sample was mixed with 20 mL of water, 10 mL of diethyl ether, and 8 g of sodium chloride and shaken for 10 minutes. The mixture was centrifuged at 2000 rpm for 5 minutes, and the diethyl ether layer was extracted and used as the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for guaiacol were as follows: <Analysis conditions (GC-MS)> 5 ml of the sample solution was placed in a 20 ml screw-top glass bottle (18 mm diameter, manufactured by Gestell) and sealed with a metal cap with a PTFE septum (manufactured by Gestell). The aroma components were extracted using solid-phase microextraction (SPME). Quantitation was performed using the standard addition method using the peak area detected in EIC mode of GC / MS. The equipment and conditions used are shown below. SPME fiber: StableFlex / SS, 50 / 30 μm DVB / CAR / PDMS (manufactured by Sperco) Fully automated volatile component extraction and introduction device: MultiPurpose Sampler MPS2XL (Gestell) Preheating: 40℃ for 5 minutes Agitation: None Extraction of volatile components: 40°C for 30 minutes Desorption time of volatile components: 3 minutes GC oven: GC7890A (Agilent Technologies) Column: VF-WAXms, 60 m x 0.25 mm i.d. df = 0.50 μm (Agilent Technologies) GC temperature conditions: 40°C (5 minutes) → 5°C / min → 260°C (11 minutes) Carrier gas: Helium, 1.2 ml / min, constant flow mode Injection: Splitless method Inlet temperature: 250℃ Mass spectrometer: GC / MS Triple Ouad7000 (Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan and SIM measurement Scan parameters: m / z 35-350 The quantitation ion can be selected from the following ions, based on their detection sensitivity, peak shape, and peak separation: guaiacol m / z 109, 124, or 81 (81 in this example). If the peak shape or sensitivity is not satisfactory when any of the above ions is used, the sample solution can be diluted with distilled water to an appropriate ratio, or SIM mode can be used.

[0031] 1-4. Finely ground roasted coffee beans As used herein, "finely ground roasted coffee beans" refers to a material obtained by finely grinding roasted coffee beans. The chocolate composition of the present invention may be produced by adding finely ground roasted coffee beans to a raw material, or may be produced by finely grinding a raw material containing roasted coffee beans. Here, "roasted coffee beans" refer to green coffee beans that have been subjected to a heat treatment known as roasting. Roasting chemically changes the components contained in the green coffee beans, resulting in the development of a coffee flavor (strong aroma and flavor).

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

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

[0034] In addition, the roasting method and conditions for the coffee beans used to produce the roasted coffee bean fine grounds are not particularly limited in the present invention. For example, methods such as direct flame, hot air, semi-hot air, charcoal, far-infrared, microwave, and superheated steam roasting can be used, along with equipment such as horizontal (horizontal) drum, vertical (vertical) drum, vertical rotating bowl, fluidized bed, and pressurized roasting. The roasting can be performed to a desired roasting level (light, cinnamon, medium, high, city, full city, French, or Italian) depending on the type of coffee beans. The roasting temperature is also not particularly limited, but is preferably 100 to 300°C, more preferably 150 to 250°C, and particularly preferably 170 to 220°C. The roasting time is also not particularly limited, but is preferably 5 to 30 minutes, more preferably 10 to 25 minutes, and particularly preferably 15 to 20 minutes.

[0035] In the present invention, the roasting level is not particularly limited, but the L value measured with a colorimeter is used as an index of roasting level, and the beans are preferably roasted to a value of L10 to L40, more preferably L15 to L35, and particularly preferably L16 to L32. To measure the roasting level, ground beans are placed in a cell, tapped thoroughly, and then measured with a spectrophotometer. The spectrophotometer may be an SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd.

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

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

[0038] The method for finely pulverizing roasted coffee beans and the method for finely pulverizing when producing a chocolate composition are not particularly limited as long as they can reduce the median diameter of the finely pulverized roasted coffee beans contained in the chocolate composition to 20 μm or less, and known methods can be used. For example, dry grinding, freeze grinding, etc. can be used to finely pulverize roasted coffee beans. Furthermore, the finely pulverizing method for producing a chocolate composition is not particularly limited, and can be performed by mixing, for example.

[0039] Particle size is generally expressed as a distribution of the abundance ratio of each particle size based on the results of multiple measurements, which is called particle size distribution. Abundance ratios can be measured by volume or number, but in this specification, the abundance ratio is expressed as a volumetric abundance ratio, and can be measured using a measuring device based on laser diffraction and scattering. An example of a measuring device is a laser diffraction particle size distribution measuring device (manufactured by Shimadzu Corporation). In this specification, the particle size of a chocolate composition containing finely ground roasted coffee beans is expressed as a median diameter. The median diameter is the 50% diameter of the cumulative particle diameter data, and is the diameter at which, when a powder is divided into two at a certain particle diameter, the larger and smaller particles are equal in amount.

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

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

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

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

[0044] The type of chocolate composition produced by the above method is as described in "1. Coffee-flavored chocolate composition" and is not particularly limited, but preferably has a cocoa butter content of less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In one embodiment, the chocolate composition produced by the above method is preferably a white chocolate that uses cocoa butter but not cocoa mass or cocoa. [Example]

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

[0046] Example 1: Effect of median diameter of finely ground roasted coffee beans blended into chocolate composition on the occurrence of staling odor during long-term storage (1) Manufacturing of finely ground roasted coffee beans Using raw coffee beans (Arabica species, produced in Ethiopia) as a raw material, a coffee roaster (TMR660, manufactured by Petroncini) was used to obtain roasted coffee beans with a roasting level (L value) of 20 to 23.

[0047] The obtained roasted coffee beans were used to prepare coarsely ground and finely ground products. The coarsely ground roasted coffee bean finely ground product was prepared by grinding using a general coffee grinder. The finely ground product was prepared by freeze-grinding. Specifically, grinding was carried out using the freeze-grinding method described in JP 2015-73462 A, using a freeze-grinding system 100 (Liquid Gas Corporation's Linrex Mill). Specifically, a freeze-grinding process was carried out in which the washed roasted coffee beans were frozen as is using liquid nitrogen, and the frozen coffee beans were then finely ground in an atmosphere maintained at -110°C to -180°C until the coffee bean cell walls were ruptured.

[0048] (2) Chocolate manufacturing Using the following raw materials, the coarsely ground roasted coffee beans and the finely ground roasted coffee beans obtained in (1) were used to produce sample chocolate compositions 1 to 3 with the compositions shown in Table 1 (Samples 1 to 3). Roasted coffee beans: See (1) Cocoa butter: Cargill Sugar: Itochu Sugar Lactose: manufactured by Lacto Japan Co., Ltd. Lecithin: ADM

[0049] The chocolate dough containing the above ingredients was placed in a thermostatic chamber set at 50°C and pulverized by mixing with a melange. The mixture was then tempered at 32°C for 10 minutes, filled into a container measuring 40 mm in length, 30 mm in width, and 10 mm in thickness, molded, and left to stand in a dark place for 16 hours to obtain each sample chocolate composition. The details are as follows: Sample 1: When a chocolate composition was produced using finely ground coarsely roasted coffee beans, the beans were mixed for 5 minutes to be pulverized. Sample 2: When finely ground roasted coffee beans were used to produce a chocolate composition, the beans were mixed for 5 minutes to be pulverized. Sample 3: When finely ground roasted coffee beans were used to produce a chocolate composition, the beans were mixed for 3 hours to be pulverized.

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

[0051] [Table 1]

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

[0053] <Evaluation criteria: Deterioration odor> 5 points: No smell of deterioration 4 points: Almost no smell of deterioration 3 points: A slight smell of deterioration is felt 2 points: There is a smell of deterioration 1 point: A strong smell of deterioration *For "deterioration odor," samples that received a score of 3.0 or higher on the 60th day were rated as favorable.

[0054] <Evaluation criteria: Texture (roughness)> 5 points: No roughness felt 4 points: Almost no roughness felt 3 points: Slightly rough 2 points: Feels rough 1 point: Strongly rough feeling *For "roughness," samples with a score of 3.0 or higher were evaluated as favorable.

[0055] The evaluation results are shown in Table 2. As shown in Table 2, when finely ground roasted coffee beans with a large particle size of 21 μm were used, the deterioration odor during long-term storage was not very noticeable, but the chocolate composition was strongly rough when eaten, resulting in a poor texture. In contrast, it was revealed that by adjusting the median diameter of the finely ground roasted coffee beans to 20 μm or less, the roughness that becomes apparent when eating the chocolate composition is reduced, but the deterioration odor during long-term storage becomes noticeable.

[0056] [Table 2]

[0057] Example 2: Effect of furfuryl methyl sulfide and guaiacol on the staling odor from finely ground roasted coffee beans generated during long-term storage of chocolate The finely ground roasted coffee beans were prepared according to Example 1(1). Each sample chocolate composition was prepared according to Sample 3 of Example 1(2), and coffee chocolate compositions containing finely ground roasted coffee beans with a median diameter of 9.58 μm (Samples 4 to 15) were obtained. The composition of each ingredient in each sample chocolate composition is as shown in Table 3. Furfuryl methyl sulfide and guaiacol were each dissolved in water at high concentrations, and these were then blended so that the water content in the sample chocolate composition produced was 0.1% and the contents of furfuryl methyl sulfide and guaiacol would reach the final concentrations shown in Table 3. Note that because the contents of furfuryl methyl sulfide and guaiacol were extremely small, ranging from 14 to 2000 ppb, the weight ratio of these two components to the entire sample chocolate composition can be ignored.

[0058] [Table 3]

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

[0060] <Evaluation criteria: Deterioration odor> 5 points: No smell of deterioration 4 points: Almost no smell of deterioration 3 points: A slight smell of deterioration is felt 2 points: There is a smell of deterioration 1 point: A strong smell of deterioration *For "deterioration odor," samples that received a score of 3.0 or higher on the 60th day were rated as favorable.

[0061] <Evaluation criteria: Overall evaluation (overall taste)> 5 points: very good 4 points: Good 3 points: Fairly good 2 points: Somewhat poor 1 point: Not good *For "Overall rating (overall taste)", samples with a score of 3.0 or higher were rated as preferable.

[0062] The evaluation results are shown in Table 4. As shown in Table 4, when the content of furfuryl methyl sulfide in the sample chocolate composition was low (18 ppb or less), a deterioration odor became apparent during long-term storage, and after 60 days, the deterioration odor became apparent to a level that could not be ignored. On the other hand, it was shown that by increasing the content of furfuryl methyl sulfide in the sample chocolate composition to 20 ppb or more, the apparent deterioration odor could be masked. Similarly, when the guaiacol content in the sample chocolate composition was low (70 ppb or less), a deterioration odor became apparent during long-term storage, and after 60 days, the deterioration odor became noticeable to a non-negligible level. On the other hand, it was shown that by increasing the guaiacol content in the sample chocolate composition to 100 ppb or more, the apparent deterioration odor could be masked. They also found that the overall deliciousness of the chocolate composition can be maintained by adjusting the contents of furfuryl methyl sulfide and guaiacol to a predetermined level or less.

[0063] [Table 4] [Industrial Applicability]

[0064] INDUSTRIAL APPLICABILITY The present invention relates to a new means for masking the deterioration odor that becomes apparent during long-term storage of a chocolate composition containing finely ground roasted coffee beans, and therefore has great industrial applicability.

Claims

1. containing furfuryl methyl sulfide and / or guaiacol, Contains finely ground roasted coffee beans having a median diameter of 20 μm or less, A furfuryl methyl sulfide content of 20 to 200 ppb, and / or The guaiacol content is 80 to 2000 ppb. Coffee flavored chocolate composition.

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

3. The chocolate composition according to claim 1 or 2, wherein the coffee beans have a roasting level of L10 to L40.

4. The chocolate composition according to claim 1 or 2, which is white chocolate.

5. A step of blending furfuryl methyl sulfide and / or a step of blending guaiacol; and Blending finely ground roasted coffee beans having a median diameter of 20 μm or less; 1. A method for producing a coffee-flavored chocolate composition, comprising: The content of furfuryl methyl sulfide in the chocolate composition is 20 to 200 ppb, and / or The content of guaiacol in the chocolate composition is 80 to 2000 ppb. The manufacturing method.

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