Food ingredients and their manufacturing methods, and food

Abstract

To provide food raw materials capable of easily giving cacao taste than fermentation products of an extraction residue of conventional coffee while utilizing a coffee extraction residue.SOLUTION: A method for producing food raw materials (excluding alcoholic beverages and their raw materials) according to the present invention includes a first drying step and a treatment step. In the first drying step, an extraction residue of coffee beans is dried to obtain a dry residue. In the treatment step, a treated product is obtained by fermentation treatment or enzyme treatment without the dried residue and sugars used for alcohol production coexisting. In the treatment step, a dry residue having an average particle size of 0.015 mm or more and 2.20 mm or less is fermented or enzymatically treated.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to food ingredients (excluding alcoholic beverages and ingredients thereof) and methods for producing the same. The present invention also relates to foods obtained by processing the food ingredients (excluding alcoholic beverages and ingredients thereof). [Background technology]

[0002] In the past, it was proposed to "ferment coffee bean extraction residue, a food waste material, in nuruk and use the fermented product as the main ingredient of chocolate-like foods, i.e., as a cocoa-like ingredient," with the aim of obtaining processed foods using the coffee bean extraction residue as a raw material (see, for example, Patent Document 1 below). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2022-115087 [Patent Document 2] Japanese Patent Application Publication No. 10-113163 Summary of the Invention [Problem to be solved by the invention]

[0004] However, when the above-mentioned fermented product is used as a raw material to produce foods such as chocolate-like foods, it has been found that the resulting food tends to have a stronger flavor of coffee bean extraction residue (an unpleasant smoky, burnt flavor of coffee grounds that have lost the pleasant aroma of coffee beans) than the flavor of cacao. For this reason, it is difficult to say that this fermented product is useful as a substitute for cacao.

[0005] An object of the present invention is to provide a food ingredient that utilizes coffee bean extraction residue and yet is more likely to produce a cacao flavor than the above-mentioned fermented product. [Means for solving the problem]

[0006] A method for producing a food ingredient (excluding alcoholic beverages and ingredients thereof) according to a first aspect of the present invention comprises a first drying step and a treatment step. The "food" referred to here refers, for example, to a food made from cacao (e.g., a chocolate-like food (confectionery)). In the first drying step, the coffee bean extraction residue is dried to obtain a dried residue. In the treatment step, the dried residue is fermented or enzymatically treated without the coexistence of sugars used in alcohol production to obtain a treated product. In the treatment step, the dried residue is preferably fermented or enzymatically treated without the coexistence of sugars to obtain a treated product, and more preferably, the dried residue alone is fermented or enzymatically treated to obtain a treated product.

[0007] As a result of extensive research by the present inventors, it has been found that foods obtained from food ingredients obtained using the food ingredient production method according to this aspect have a weaker coffee bean extraction residue flavor and a stronger cocoa flavor than foods obtained from food ingredients obtained by conventional methods. In other words, while using coffee bean extraction residue, the food ingredients obtained using the food ingredient production method according to this aspect are more likely to produce a cocoa flavor than conventional fermented products of coffee bean extraction residue.

[0008] A method for producing food ingredients (excluding alcoholic beverages and ingredients thereof) according to a second aspect of the present invention is the method for producing food ingredients according to the first aspect, wherein in the treatment step, a dried residue having an average particle size in the range of 0.015 mm to 2.20 mm is subjected to a fermentation treatment or an enzyme treatment.

[0009] As a result of extensive research by the present inventors, it has become clear that foods obtained from food ingredients obtained using the food ingredient production method according to this aspect have a more pronounced taste than foods obtained from food ingredients obtained by conventional methods, and therefore consumers can enjoy the taste more than when eating foods obtained from food ingredients obtained by conventional methods.

[0010] A method for producing a food ingredient (excluding alcoholic beverages and ingredients thereof) according to a third aspect of the present invention is the method for producing a food ingredient according to the first or second aspect, in which the treatment step includes an adding step and a reacting step. In the adding step, a microorganism or an enzyme and water are added to the dry residue to obtain a dry residue containing the processing source. In the reacting step, the dry residue containing the processing source is treated at a specified temperature for a specified time to obtain a processed product. Note that the "microorganism" referred to here includes, for example, koji mold and yeast.

[0011] Therefore, in this method for producing a food ingredient, the fermentation treatment or enzymatic treatment of the dried residue can be carried out efficiently.

[0012] A method for producing food ingredients (excluding alcoholic beverages and ingredients thereof) according to a fourth aspect of the present invention is the method for producing food ingredients according to any one of the first to third aspects, further comprising a second drying step in which the processed material is dried without being squeezed.

[0013] As a result of extensive research by the inventors of the present application, it has become clear that foods obtained from the dried material obtained in this manner have a weaker flavor of coffee bean extraction residue and a stronger flavor of cocoa, compared to foods obtained from processed material that has been squeezed and then dried.

[0014] A food ingredient (excluding alcoholic beverages and ingredients thereof) according to a fifth aspect of the present invention is obtained by a method for producing a food ingredient (excluding alcoholic beverages and ingredients thereof) according to any one of the first to fourth aspects.

[0015] Therefore, foods obtained from the food ingredients according to this aspect (excluding alcoholic beverages and ingredients thereof) have a weaker coffee bean extraction residue flavor and a stronger cocoa flavor than foods obtained from food ingredients obtained by conventional methods. Furthermore, the food ingredients according to this aspect contain more isovaleraldehyde than food ingredients obtained by conventional methods.

[0016] A food product according to a sixth aspect of the present invention is obtained by processing a food ingredient (excluding alcoholic beverages and ingredients thereof) according to the fifth aspect. The "food product" referred to here refers to, for example, a food product made from cacao (e.g., a chocolate-like food product (confectionery)).

[0017] Therefore, in the food product according to this aspect, the flavor of the coffee bean extraction residue is weakened and the flavor of cocoa is strengthened compared to foods obtained from food ingredients obtained by conventional methods.

[0018] Furthermore, as a result of extensive research by the present inventors, it has been revealed that a chocolate-like food obtained from the food raw material according to the above-mentioned aspect can contain larger amounts of L-phenylalanine and L-alanine than a chocolate-like food obtained from the extract residue of unfermented, unenzyme-treated coffee beans. Therefore, a person who consumes this chocolate-like food can ingest L-phenylalanine and L-alanine more efficiently than if they consumed a chocolate-like food obtained from the extract residue of unfermented, unenzyme-treated coffee beans. [Effects of the Invention]

[0019] According to the present invention, the flavor of coffee bean extraction residue can be weakened compared to foods obtained from food raw materials obtained by conventional methods. DETAILED DESCRIPTION OF THE INVENTION

[0020] The food ingredient according to the embodiment of the present invention is produced through a first drying step and a treatment step. Hereinafter, the method for producing the food ingredient according to the embodiment of the present invention will be described, followed by a detailed description of the food ingredient.

[0021] <Food ingredient manufacturing method> As described above, the food ingredient according to the embodiment of the present invention is produced through the first drying step and the processing step. However, if necessary, a first grinding step may be carried out before the first drying step, or a second grinding step may be carried out between the first drying step and the processing step. It is also preferable that a second drying step is carried out after the processing step. These steps are described in detail below.

[0022] (1) First crushing process In the first grinding step, the coffee bean extraction residue is ground. In this first grinding step, the coffee bean extraction residue can be ground in any manner. However, particularly when the average particle size of the coffee bean extraction residue exceeds 2.20 mm, it is preferable to grind the coffee bean extraction residue so that the average particle size is 2.20 mm or less. In the first grinding step, the coffee bean extraction residue is ground to obtain a first ground product. By grinding the coffee bean extraction residue, the surface area of ​​the extraction residue is increased, allowing for efficient fermentation or enzyme treatment in the subsequent processing step. In this first grinding step, the coffee bean extraction residue is preferably ground so that the average particle size of the ground product when wet is within the range of 0.015 mm to 2.20 mm. The average particle size of the ground product is more preferably within the range of 0.015 mm to 1.80 mm, and even more preferably within the range of 0.015 mm to 1.60 mm. A first ground product with an average particle size within the above range has a distinct flavor. Examples of devices that can perform this first pulverization step include food processors, mill mixers, and stone mills. The average particle size referred to here is the median diameter, i.e., the particle size corresponding to 50% of the cumulative frequency in the particle size distribution. This average particle size is measured using a laser diffraction / scattering particle size analyzer when the pulverized material does not substantially contain particles of 1 mm or larger. When the pulverized material substantially contains particles of 1 mm or larger, this average particle size is measured according to a sieving test method. In this application, the sieving test method is performed in accordance with the general rules of JIS Z8815:1994. This sieving test method involves wet manual sieving.

[0023] (2) First drying process In the first drying step, the coffee bean extraction residue or the first ground material is dried to obtain a dried residue. By thoroughly drying the coffee bean extraction residue or the first ground material in this way, the shelf life of the extraction residue is improved, eliminating the need for refrigeration or freezing during transportation and reducing the weight, thereby reducing the environmental impact. However, improving shelf life is not essential here, and the coffee bean extraction residue or the first ground material may be dried to an extent that does not result in any improvement in shelf life.

[0024] Furthermore, in this first drying step, it is preferable to dry the extraction residue or the first ground product of the coffee beans until the moisture content thereof is 60% by mass or less, more preferably until the extraction residue or the first ground product is 55% by mass or less, even more preferably until the moisture content thereof is 50% by mass or less, and particularly preferably until the extraction residue or the first ground product is 15% by mass or less.

[0025] In this first drying step, the coffee bean extraction residue or first ground material may be dehydrated and dried, or heated and dried, but heated and dried is preferred. The heating temperature in the heated and dried method is preferably in the range of 55°C to 300°C, more preferably in the range of 55°C to 250°C, and even more preferably in the range of 90°C to 200°C. Examples of devices that can achieve this first drying step include ovens (particularly ovens with upper and lower heaters), hot air dryers, and fluidized bed dryers.

[0026] Furthermore, foods obtained from food ingredients obtained by heat drying in this first drying step have a reduced flavor and bitterness of the coffee bean extraction residue compared to foods obtained from food ingredients obtained without heat drying. This is presumably because the flavor and bitter components of the coffee bean extraction residue are volatilized or sublimated by heating.

[0027] Furthermore, before the first drying step or the first grinding step, the coffee bean extraction residue or the first ground material may be exposed to water to remove flavor components of the coffee bean extraction residue remaining in the extraction residue. By doing so, the flavor, bitterness, and unpleasant taste of the coffee bean extraction residue can be further reduced in foods obtained from the food ingredients according to embodiments of the present invention.

[0028] (3) Second crushing process In the second grinding step, the coffee bean extraction residue is ground. In this second grinding step, the coffee bean extraction residue can be ground in any manner. However, particularly when the average particle size of the coffee bean extraction residue exceeds 2.20 mm, it is preferable to grind the coffee bean extraction residue so that the average particle size is 2.20 mm or less. The second grinding step may or may not be performed when the first grinding step is performed. In the second grinding step, the dried residue obtained in the first drying step is ground to obtain a second ground product. By grinding this dried residue, the surface area of ​​the dried residue can be increased, allowing for efficient fermentation or enzymatic treatment in the subsequent treatment step. In this second grinding step, the dried residue is preferably ground so that the average particle size of the second ground product when wet is within the range of 0.015 mm to 2.20 mm. The average particle size of the second pulverized material is preferably in the range of 0.015 mm to 1.80 mm, and even more preferably in the range of 0.015 mm to 1.60 mm. This is because the flavor of the second pulverized material is enhanced when the average particle size is within the above range. Examples of devices for implementing this second pulverization process include food processors, mill mixers, and stone mills. The average particle size referred to here is the same as that described in the section "(1) First Pulverization Process" and refers to the median diameter, i.e., the particle size corresponding to 50% of the cumulative frequency in the particle size distribution. Similarly, if the pulverized material does not substantially contain particles 1 mm or larger, the average particle size is measured using a laser diffraction / scattering particle size analyzer. If the pulverized material substantially contains particles 1 mm or larger, the average particle size is measured according to a sieving test method. The sieving test method is also the same as that described above.

[0029] (4) Treatment process In the processing step, if neither the first nor the second grinding step is performed, the dried residue is fermented or enzymatically treated to obtain a processed product. If at least one of the first and second grinding steps is performed, the ground material is fermented or enzymatically treated to obtain a processed product. This processed product corresponds to the food raw material referred to in this application. As described above, the average wet particle size of the dried residue and ground material is preferably in the range of 0.015 mm to 2.20 mm, more preferably in the range of 0.015 mm to 1.80 mm, and even more preferably in the range of 0.015 mm to 1.60 mm. Furthermore, from the viewpoint of stabilizing the flavor of the final food raw material, it is preferable that the particle size distribution of the dried residue and ground material be as narrow as possible. Therefore, it is preferable that the dried residue and ground material be classified, such as by sieving, before the processing step.

[0030] The treatment method is not particularly limited, but it is preferable to use a method that includes an addition step in which a microorganism or enzyme and water are added to the dried residue or pulverized material to obtain a dried residue containing the treatment source or a pulverized material containing the treatment source, and a reaction step in which the dried residue containing the treatment source or the pulverized material containing the treatment source is treated at a specified temperature for a specified time to obtain a treated product.

[0031] The term "microorganism" as used herein refers to, for example, koji mold, yeast, etc. The koji mold is not particularly limited as long as it achieves the objectives of the present invention, and examples of such koji mold include white koji mold, yellow koji mold, and black koji mold. Specific examples of koji include Asper Powder (registered trademark) Pro (white rice / white koji mold), Asper Powder (registered trademark) ET (white rice / yellow koji mold), and Asper Powder (registered trademark) G (brown rice / yellow koji mold) manufactured by Kosei Foods Co., Ltd., and rice koji powder (general rice koji) manufactured by Marukome Co., Ltd. Although Asper Powder (registered trademark) Pro, Asper Powder (registered trademark) ET, and Asper Powder (registered trademark) G are koji, the koji mold has been sterilized, and therefore the reaction induced by these is an enzymatic reaction. On the other hand, rice koji powder is live koji mold, and therefore the reaction induced by it is fermentation. Furthermore, the enzyme is not particularly limited as long as it achieves the objectives of the present invention, but examples of such enzymes include purified papain (endopeptidase), Cocrase (registered trademark) (alpha-amylase), Cocrase (registered trademark) P, Umamizyme Pulse MA (protease, glutaminase), Neurase (registered trademark) F3G (lipase, protease), and Protease M "Amano" SD (protease), all manufactured by Mitsubishi Chemical Corporation.

[0032] The amount of koji added is not particularly limited, but is preferably in the range of 1% to 25% by mass, and more preferably 2.5% to 25% by mass, of the dried residue or pulverized product. The amount of enzyme added is not particularly limited, but is preferably in the range of 0.05% to 5% by mass, and more preferably 0.1% to 1% by mass, of the dried residue or pulverized product. The amount of water added is not particularly limited, as long as it facilitates physical stirring, but can be selected appropriately depending on the particle size of the dried residue or pulverized product. A suitable amount of water added is, for example, in the range of 20% to 500% by mass, of the dried residue or pulverized product.

[0033] Furthermore, the "specified temperature" referred to here is the reaction temperature, and may be within the temperature range recommended when using the above-mentioned microorganisms and enzymes, but is preferably within the range of, for example, 40°C or higher and 55°C or lower.

[0034] The "prescribed time" referred to here is the reaction time, and is preferably within the range of 2.5 hours to 65 hours, more preferably within the range of 7.5 hours to 65 hours, even more preferably within the range of 12.5 hours to 65 hours, and even more preferably within the range of 25 hours to 65 hours.

[0035] (5)Second drying process As mentioned above, this second drying step is optional. In the second drying step, the processed material is dried without being squeezed. The inventors' extensive research has revealed that this method further weakens the flavor of the coffee bean extraction residue and strengthens the cocoa flavor compared to when the processed material is squeezed and dried. In this application, the dried processed material obtained through the second drying step may be considered a food ingredient.

[0036] <Food ingredients and foods> The food ingredients obtained as described above can be used, for example, as substitute ingredients for foods made from cacao, such as chocolate-like foods (confectionery), but are not limited to this and can be used in a wide variety of applications. The term "chocolate-like foods" as used herein includes, for example, chocolates. Chocolates include not only chocolate, quasi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also products containing fats and oils as essential ingredients and, as needed, blending auxiliary ingredients such as sugars, milk powder, cacao ingredients (cocoa mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, flavorings, and coloring agents in any proportion.

[0037] In addition to cocoa butter, the above-mentioned fats and oils include various animal and vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, sunflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter substitutes, babassu oil, milk fat, lard, fish oil, and whale oil, as well as their hardened oils, fractionated oils, and interesterified oils. Among these fats and oils, it is preferable to use cocoa butter substitutes, as this makes it easier to produce non-cocoa chocolate-like foods by using the food ingredient according to the embodiment of the present invention in combination with the cocoa butter substitute.

[0038] The content of the food ingredient according to the embodiment of the present invention in the chocolate-like food product is preferably 43% by mass or less, more preferably in the range of 1% to 43% by mass, and even more preferably in the range of 2.5% to 43% by mass, because by setting the content of the food ingredient in this range, a chocolate-like food product with good flavor and texture can be obtained.

[0039] Such chocolate-like foods can be produced by a method similar to that used to produce ordinary chocolate. Such a method is not particularly limited, but examples include a method in which a raw material blend containing the food raw materials according to the embodiment of the present invention, as well as the above-mentioned fats and oils, and optionally sugars, milk powder, cacao raw materials (cacao mass, cocoa, cocoa butter), dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, flavoring agents, coloring agents, etc., is blended in any desired ratio, followed by rolling and conching the blend.

[0040] It is preferable that the chocolate-like food product thus obtained contains isovaleraldehyde. It is also acceptable for the food ingredients described above to contain isovaleraldehyde.

[0041] Furthermore, the above-mentioned food ingredients preferably contain taurine, L-proline, glycine, L-alanine, L-valine, L-tyrosine, L-phenylalanine, and L-lysine.

[0042] In such cases, the taurine content is preferably within the range of 0.2 mg to 15 mg per 100 g of the food material, and more preferably within the range of 3 mg to 15 mg.

[0043] Furthermore, the L-proline content is preferably within the range of 0.2 mg to 10 mg per 100 g of the food material, and more preferably within the range of 2 mg to 10 mg.

[0044] Furthermore, the glycine content is preferably within the range of 0.3 mg to 5 mg per 100 g of the food material, and more preferably within the range of 2 mg to 5 mg.

[0045] Furthermore, the L-alanine content is preferably within the range of 1 mg to 140 mg per 100 g of the food material, and more preferably within the range of 10 mg to 140 mg per 100 g of the food material.

[0046] Furthermore, the L-valine content is preferably within the range of 0.3 mg to 10 mg per 100 g of the food material, and more preferably within the range of 4 mg to 10 mg.

[0047] Furthermore, the L-tyrosine content is preferably within the range of 1 mg to 15 mg per 100 g of the food material, and more preferably within the range of 4 mg to 15 mg per 100 g of the food material.

[0048] Furthermore, the L-phenylalanine content is preferably within the range of 0.6 mg to 12 mg per 100 g of the food material, and more preferably within the range of 4 mg to 12 mg.

[0049] Furthermore, the L-lysine content is preferably within the range of 0.3 mg to 6 mg per 100 g of the food material, and more preferably within the range of 1 mg to 6 mg.

[0050] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. [Example]

[0051] (1) Preparation of cocoa-like materials First, the wet coffee bean extraction residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until its moisture content reached 5% by mass or less, obtaining a dried residue. Next, the dried residue obtained above was pulverized in a mill mixer, and the pulverized material was sieved using a 0.850 mm mesh sieve. The material that passed through the sieve (hereinafter referred to as "passed pulverized material") was collected. Next, 15 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 250 g of water were added to 100 g of the passed pulverized material, and the passed pulverized material was subjected to an enzyme treatment at 55°C for 40 hours to obtain a treated material. Next, the treated material was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C for 2 hours to dry, obtaining the desired cocoa-like material.

[0052] The average particle size D50 (median diameter: particle size corresponding to 50% of the cumulative frequency in the particle size distribution) of the wet-state pulverized material was determined using a laser diffraction / scattering particle size analyzer (HORIBA, Ltd., LA-960V2 series (underwater dispersion measurement method)). Specifically, a sample was prepared by adding ion-exchanged water to the pulverized material, and then the sample was placed in the laser diffraction / scattering particle size analyzer. Next, the sample was irradiated with ultrasound for 1 minute in the laser diffraction / scattering particle size analyzer to disperse the pulverized material in the ion-exchanged water. The sample was then immediately irradiated with red and blue lasers. If the transmittance of the red and blue lasers was not within the measurement range, ion-exchanged water was added to the sample to bring the transmittance within the measurement range, and particle size measurement was then performed. The resulting average particle size was 0.529 mm.

[0053] (2) Preparation of chocolate-like food The above-mentioned cacao-like raw materials, sugar, whole milk powder, lactose, cocoa butter substitute, soybean lecithin and vanillin were mixed to prepare a dough so that the cacao-like raw materials accounted for 10.5% by mass, sugar for 33.3% by mass, whole milk powder for 12.9% by mass, lactose for 4.5% by mass, cocoa butter substitute as vegetable oil for 38.5% by mass, soybean lecithin as an emulsifier for 0.2% by mass, and vanillin as a flavoring for 0.1% by mass, and a chocolate-like food product was then prepared from the dough according to a conventional method.

[0054] (3) Evaluation of chocolate-like foods Five experienced expert panel members, who have over four years of experience in developing chocolate food products and have passed the inspector aptitude test, were asked to taste the chocolate-like foods described above, and evaluate the chocolate-like foods for "taste," "strength of cocoa flavor," "weakness of coffee bean extract residue flavor," and "bitterness" based on the evaluation criteria shown below, and then decided on a final evaluation score by consensus. The expert panel members were also asked to sip water before and after the evaluation to reset their mouths.

[0055] The evaluation criteria for each evaluation item are as follows:

[0056] "Delicious" Very good taste: 5 points Good taste: 4 points Acceptable taste: 3 points Unacceptable taste: 2 points Completely unacceptable taste: 1 point

[0057] "Strong cocoa flavor" -Clear cocoa flavor: 5 points Slightly cocoa flavor: 4 points Slightly cocoa flavor: 3 points Not much cocoa flavor: 2 points No cocoa flavor at all: 1 point

[0058] "Weak flavor of coffee bean extract residue" No coffee bean residue flavor at all: 5 points - Not much coffee bean residue flavor: 4 points - Slight coffee bean residue flavor: 3 points - Slight coffee bean residue flavor: 2 points Strong coffee bean residue flavor: 1 point

[0059] "bitter taste" Pleasant bitterness: 5 points Slightly pleasant bitterness: 4 points Neither positive nor negative: 3 points Slightly unpleasant bitterness: 2 points Unpleasant bitterness: 1 point

[0060] Furthermore, if even one of the above evaluation items received a score of 1, the overall evaluation was given a D; if even one of the above evaluation items received a score of 2, the overall evaluation was given a C; if all evaluation items received scores of 3 or more, the overall evaluation was given a B; and if all evaluation items received scores of 3 or more and there were three or more items receiving scores of 4 or more, the overall evaluation was given an A.

[0061] The chocolate-like food obtained in this example was rated 3 points for "taste"; 3 points for "strength of cocoa flavor"; 3 points for "weakness of coffee bean extract residue flavor"; and 3 points for "bitterness," giving it an overall rating of B (see Table 1). [Example]

[0062] A cocoa-like raw material was obtained in the same manner as in Example 1, except that the oven upper heater temperature during the initial drying was set to 200°C and the lower heater temperature was set to 180°C. A chocolate-like food product was then prepared in the same manner as in Example 1, and the chocolate-like food product was evaluated using the method described in Example 1 (the oven temperature during secondary drying was set as described in Example 1). The average wet particle size D50 of the passed ground material was determined using the method described in Example 1, and was found to be 0.529 mm. The resulting chocolate-like food product received a rating of 4 points for "taste," 3 points for "strength of cocoa flavor," 4 points for "weakness of coffee bean extract residue flavor," and 4 points for "bitterness," resulting in an overall rating of A (see Table 1). [Example]

[0063] A cocoa-like material was obtained in the same manner as in Example 1, except that the coffee bean extract residue was frozen before the initial drying. A chocolate-like food was then prepared in the same manner as in Example 1, and the chocolate-like food was evaluated using the method described in Example 1 (the oven temperature during secondary drying was set as described in Example 1). The average wet particle size D50 of the passed ground material was determined using the method described in Example 1, and was found to be 0.529 mm. As a result, the obtained chocolate-like food was rated 3 points for "taste," 3 points for "strength of cocoa flavor," 3 points for "weakness of coffee bean extract residue flavor," and 3 points for "bitterness," resulting in an overall rating of B (see Table 1). [Example]

[0064] A cocoa-like material was obtained in the same manner as in Example 1, except that the coffee bean extract residue was exposed to a large amount of water before the initial drying. A chocolate-like food was then prepared in the same manner as in Example 1, and the chocolate-like food was evaluated using the method described in Example 1 (the oven temperature during secondary drying was set as described in Example 1). The average wet particle size D50 of the passed ground material was determined using the method described in Example 1, and was found to be 0.529 mm. The chocolate-like food was scored 4 points for "taste," 3 points for "strength of cocoa flavor," 4 points for "weakness of coffee bean extract residue flavor," and 4 points for "bitterness," resulting in an overall rating of A (see Table 1).

[0065] (Comparative Example 1) (1) Preparation of cocoa-like materials First, coffee bean extraction residue (moisture content 63.67% by mass) was ground in a mill mixer without drying, and then the ground material was sieved using a 0.850 mm mesh sieve. The material that passed through the sieve (hereinafter referred to as "passed extraction residue") was collected. Next, 15 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 75 g of water were added to 275 g of the passed extraction residue, and the passed extraction residue was subjected to an enzyme treatment at 55°C for 40 hours to obtain a treated product. The treated product was then placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C for 2 hours to dry, obtaining the desired cocoa-like material.

[0066] The wet average particle size D50 of the extracted residue was determined according to the method described in Example 1 and was found to be 0.526 mm.

[0067] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0068] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 1. The chocolate-like food was given a "taste" of 3 points, a "strength of cocoa flavor" of 2 points, a "weakness of coffee bean extract residue flavor" of 2 points, and a "bitterness" of 3 points, resulting in an overall rating of C (see Table 1).

[0069] [Table 1] [Example]

[0070] A dried residue was obtained in the same manner as in Example 1, except that during the initial drying, wet coffee bean extract residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until the moisture content reached 59.75% by mass. A cocoa-like raw material was obtained in the same manner as in Example 1, except that 248.4 g of the passed ground material was enzymatically treated at 55°C for 40 hours with 15 g of Asper Powder (registered trademark) Pro (manufactured by Kosei Foods Co., Ltd.). A chocolate-like food product was then prepared in the same manner as in Example 1, and the chocolate-like food product was evaluated using the method described in Example 1 (the oven temperature during secondary drying was set as described in Example 1). The resulting chocolate-like food product received a rating of 3 for "taste," 3 for "strength of cocoa flavor," 3 for "weakness of coffee bean extract residue flavor," and 4 for "bitterness," resulting in an overall rating of B (see Table 2). [Example]

[0071] A dried residue was obtained in the same manner as in Example 1, except that during the initial drying, wet coffee bean extract residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until the moisture content reached 54.40% by mass. A cocoa-like raw material was obtained in the same manner as in Example 1, except that 219.3 g of the passed ground material was enzymatically treated at 55°C for 40 hours with 15 g of Asper Powder (registered trademark) Pro (manufactured by Kosei Foods Co., Ltd.). A chocolate-like food product was then prepared in the same manner as in Example 1, and the chocolate-like food product was evaluated using the method described in Example 1 (the oven temperature setting during secondary drying was as described in Example 1). The resulting chocolate-like food product received a 4-point rating for "taste," a 4-point rating for "strength of cocoa flavor," a 3-point rating for "weakness of coffee bean extract residue flavor," and a 3-point rating for "bitterness," resulting in an overall rating of B (see Table 2). [Example]

[0072] A dried residue was obtained in the same manner as in Example 1, except that during the initial drying, wet coffee bean extract residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until the moisture content reached 47.19% by mass. A cocoa-like raw material was obtained in the same manner as in Example 1, except that 15 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 160.6 g of water were added to 189.4 g of the passed ground material, and the passed ground material was enzymatically treated at 55°C for 40 hours to obtain a treated product. A chocolate-like food product was then prepared in the same manner as in Example 1, and the chocolate-like food product was evaluated using the method described in Example 1 (the oven temperature setting during secondary drying was as described in Example 1). The resulting chocolate-like food product received a rating of 4 for "taste," 4 for "strength of cocoa flavor," 4 for "weakness of coffee bean extract residue flavor," and 4 for "bitterness," resulting in an overall rating of A (see Table 2).

[0073] (Comparative Example 2) A pass-through extraction residue was obtained in the same manner as in Comparative Example 1, except that coffee bean extraction residue (moisture content 63.67% by mass) was replaced with coffee bean extraction residue (moisture content 67.22% by mass). A cocoa-like raw material was obtained in the same manner as in Comparative Example 1, except that 15 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 74.7 g of water were added to 275.3 g of the pass-through extraction residue, and the pass-through extraction residue was subjected to an enzyme treatment at 55°C for 40 hours to obtain a treated product. A chocolate-like food was then prepared in the same manner as in Comparative Example 1, and the chocolate-like food was evaluated using the method described in Comparative Example 1. The resulting chocolate-like food was scored 3 points for "taste," 2 points for "strength of cocoa flavor," 2 points for "weakness of coffee bean extraction residue flavor," and 3 points for "bitterness," resulting in an overall rating of C (see Table 2).

[0074] [Table 2] [Example]

[0075] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), the amount of Asper Powder (registered trademark) Pro added was changed to 25 g, and the enzyme treatment time of the passed ground material was changed to 2.5 hours. In this example, the dried residue was passed through the stone mill-type grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle diameter D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle diameter was 0.483 mm.

[0076] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0077] (3) Evaluation of chocolate-like foods Five members of a panel different from the panel shown in Example 1 were asked to eat the chocolate-like food and evaluate the chocolate-like food relative to the control food in terms of "taste," "strength of cocoa flavor," "weakness of coffee bean extract residue flavor," and "bitterness" based on the following evaluation criteria, and final evaluation scores were determined by consensus. The panel members were also asked to sip water before and after the evaluation to reset their mouths.

[0078] The evaluation criteria for each evaluation item are as follows:

[0079] "Delicious" Delicious: 5 points Somewhat tasty: 4 points Normal: 3 points - Not very tasty: 2 points Not tasty: 1 point

[0080] "Strong cocoa flavor" -Clear cocoa flavor: 5 points Slightly cocoa flavor: 4 points Slightly cocoa flavor: 3 points Not much cocoa flavor: 2 points No cocoa flavor at all: 1 point

[0081] "Weak flavor of coffee bean extract residue" No coffee bean residue flavor at all: 5 points - Not much coffee bean residue flavor: 4 points - Slight coffee bean residue flavor: 3 points - Slight coffee bean residue flavor: 2 points Strong coffee bean residue flavor: 1 point

[0082] "bitter taste" Pleasant bitterness: 5 points Slightly pleasant bitterness: 4 points Neither positive nor negative: 3 points Slightly unpleasant bitterness: 2 points Unpleasant bitterness: 1 point

[0083] If any one of the above evaluation items received a score of 1, the overall evaluation was given a D; if any one of the evaluation items received a score of 2, the overall evaluation was given a C; if all evaluation items received scores of 3 or more, the overall evaluation was given a B; and if all evaluation items received scores of 3 or more and there were 3 or more items receiving scores of 4 or more, the overall evaluation was given an A.

[0084] The chocolate-like food obtained in this example was rated 3 points for "taste"; 2 points for "strength of cocoa flavor"; 3 points for "weakness of coffee bean extract residue flavor"; and 3 points for "bitterness," resulting in an overall rating of C (see Table 3). [Example]

[0085] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), the amount of Asper Powder (registered trademark) Pro added was changed to 25 g, and the enzyme treatment time of the passed ground material was changed to 7.5 hours. In this example, the dried residue was passed through the stone mill-type grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle diameter D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle diameter was 0.483 mm.

[0086] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0087] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 2 points, a "weakness of coffee bean extract residue flavor" of 3 points, and a "bitterness" of 3 points, resulting in an overall rating of C (see Table 3). [Example]

[0088] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), the amount of Asper Powder (registered trademark) Pro added was changed to 25 g, and the enzyme treatment time of the passed ground material was changed to 12.5 hours. In this example, the dried residue was passed through the stone mill grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle diameter D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle diameter was 0.483 mm.

[0089] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0090] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" score of 4, a "strength of cocoa flavor" score of 3, a "weakness of coffee bean extract residue flavor" score of 3, and a "bitterness" score of 3, resulting in an overall rating of B (see Table 3). [Example]

[0091] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), the amount of Asper Powder (registered trademark) Pro added was changed to 25 g, and the enzyme treatment time of the passed ground material was changed to 20 hours. In this example, the dried residue was passed through the stone mill-type grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, when the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, the average particle size was 0.483 mm.

[0092] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0093] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 3 points, a "weakness of coffee bean extract residue flavor" of 4 points, and a "bitterness" of 4 points, resulting in an overall rating of A (see Table 3). [Example]

[0094] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider, manufactured by Masuko Sangyo Co., Ltd.) and the amount of Asper Powder (registered trademark) Pro added was changed to 25 g. In this example, the dried residue was passed through the stone mill grinder only once to be pulverized. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the dried residue was 25 mass% (= 25 g / 100 g × 100). Furthermore, the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle size was 0.483 mm.

[0095] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0096] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 4 points, a "weakness of coffee bean extract residue flavor" of 4 points, and a "bitterness" of 5 points, resulting in an overall rating of A (see Tables 3, 4, and 6). [Example]

[0097] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), the amount of Asper Powder (registered trademark) Pro added was changed to 25 g, and the enzyme treatment time of the passed ground material was changed to 65 hours. In this example, the dried residue was passed through the stone mill grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle diameter D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle diameter was 0.483 mm.

[0098] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0099] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 4 points, a "weakness of coffee bean extract residue flavor" of 4 points, and a "bitterness" of 5 points, resulting in an overall rating of A (see Table 3).

[0100] (Comparative Example 3) (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.) and 15 g of Asper Powder (registered trademark) Pro was replaced with 25 g of deactivated Asper Powder (registered trademark) Pro. In this comparative example, the dried residue was passed through the stone mill-type grinder only once to be pulverized. In this case, the ratio of the mass of the deactivated Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25 mass% (= 25 g / 100 g × 100). The deactivated Asper Powder (registered trademark) Pro was prepared by heating Asper Powder (registered trademark) Pro at 90 ° C. The average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle size was 0.483 mm.

[0101] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0102] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated against the control food according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a score of 2 for "taste," 1 for "strength of cocoa flavor," 1 for "weakness of coffee bean extract residue flavor," and 2 for "bitterness," resulting in an overall rating of D (see Tables 3, 4, and 6).

[0103] [Table 3] [Example]

[0104] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.) and the amount of Asper Powder (registered trademark) Pro added was changed to 1 g. In this example, the dried residue was passed through the stone mill grinder only once to be pulverized. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed pulverized material was 1 mass% (= 1 g / 100 g × 100). Furthermore, the average particle size D50 of the passed pulverized material when wet was determined according to the method shown in Example 1, and the average particle size was 0.483 mm.

[0105] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0106] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 3 points, a "weakness of coffee bean extract residue flavor" of 3 points, and a "bitterness" of 3 points, resulting in an overall rating of B (see Table 4). [Example]

[0107] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.) and the amount of Asper Powder (registered trademark) Pro added was changed to 5 g. In this example, the dried residue was passed through the stone mill grinder only once to be pulverized. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed pulverized material was 5 mass% (= 5 g / 100 g × 100). Furthermore, the average particle size D50 of the passed pulverized material when wet was determined according to the method shown in Example 1, and the average particle size was 0.483 mm.

[0108] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0109] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 3 points, a "weakness of coffee bean extract residue flavor" of 3 points, and a "bitterness" of 3 points, resulting in an overall rating of B (see Table 4). [Example]

[0110] (1) Preparation of cocoa-like materials The mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), and the target cocoa-like material was obtained in the same manner as in Example 1. In this example, the dried residue was passed through the stone mill grinder only once to be pulverized. The mass ratio of Asper Powder (registered trademark) Pro to the mass of the pulverized material was 15% by mass (= 15 g / 100 g × 100). The average particle size D50 of the pulverized material when wet was determined according to the method described in Example 1, and was found to be 0.483 mm.

[0111] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0112] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 4 points, a "weakness of coffee bean extract residue flavor" of 3 points, and a "bitterness" of 3 points, resulting in an overall rating of B (see Table 4).

[0113] [Table 4] [Example]

[0114] The coffee beans were coarsely ground in a coffee grinder, and the coffee components were extracted from the coarsely ground beans with hot water to obtain a coarsely ground bean extraction residue. The wet coarsely ground bean extraction residue was then dried in an oven with an upper heater temperature set to 100°C and a lower heater temperature set to 90°C until the moisture content reached 8.32% by mass to obtain a dry residue. Instead of crushing or sieving the dried residue, 15 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 250 g of water were added to 100 g of the dried residue, and the dried residue was subjected to an enzyme treatment at 55°C for 40 hours to obtain a treated product. The target cocoa-like material was obtained in the same manner as in Example 1. The average wet particle size D50 of the dried residue was determined according to the general rules of the sieving test method (JIS Z8815:1994), and was found to be 2.17 mm. A chocolate-like food was then prepared from the cacao-like raw materials in the same manner as in Example 1, and the chocolate-like food was evaluated using the method described in Example 1 (the oven temperature during secondary drying was set as described in Example 1). As a result, the "taste" of the obtained chocolate-like food was rated 3 points, the "strength of cacao flavor" was 3 points, the "weakness of coffee bean extract residue flavor" was 3 points, and the "bitterness" was 3 points, resulting in an overall rating of B (see Table 5). [Example]

[0115] The target cocoa-like raw material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider, manufactured by Masuko Sangyo Co., Ltd.), and six times the mass of water was added to the dried residue to prepare a wet residue. The wet residue was then pulverized by passing it through the stone mill grinder seven times. The pulverized material was then placed in an oven with an upper heater temperature of 100°C and a lower heater temperature of 90°C to re-dry it until the moisture content reached 5% by mass or less, obtaining a redried residue. The redried residue was then sieved through a 0.850 mm mesh sieve to collect the passed-through ground material. The average wet particle size D50 of the passed-through ground material was determined according to the method described in Example 1, and was found to be 0.01799 mm. A chocolate-like food product was then prepared from the cocoa-like raw material in the same manner as in Example 1, and the chocolate-like food product was evaluated according to the method described in Example 1 (the oven temperature during secondary drying was set as described in Example 1). As a result, the obtained chocolate-like food was rated 4 points for "taste"; 4 points for "strength of cocoa flavor"; 3 points for "weakness of coffee bean extract residue flavor"; and 3 points for "bitterness," giving an overall rating of B (see Table 5).

[0116] [Table 5] [Example]

[0117] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.) and 15 g of Asper Powder (registered trademark) Pro was replaced with 25 g of Asper Powder (registered trademark) ET manufactured by Kosei Foods Co., Ltd. In this example, the dried residue was passed through the stone mill-type grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) ET to the mass of the ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle diameter D50 of the ground material when wet was determined according to the method shown in Example 1, and the average particle diameter was 0.483 mm.

[0118] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0119] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" of 3 points, a "strength of cocoa flavor" of 3 points, a "weakness of coffee bean extract residue flavor" of 3 points, and a "bitterness" of 3 points, resulting in an overall rating of B (see Table 6). [Example]

[0120] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.) and 15 g of Asper Powder (registered trademark) Pro was replaced with 25 g of Asper Powder (registered trademark) G manufactured by Kosei Foods Co., Ltd. In this example, the dried residue was passed through the stone mill-type grinder only once to be ground. In this case, the ratio of the mass of Asper Powder (registered trademark) G to the mass of the ground material was 25% by mass (= 25 g / 100 g × 100). Furthermore, the average particle diameter D50 of the ground material when wet was determined according to the method shown in Example 1, and the average particle diameter was 0.483 mm.

[0121] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0122] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" score of 4, a "strength of cocoa flavor" score of 3, a "weakness of coffee bean extract residue flavor" score of 3, and a "bitterness" score of 3, resulting in an overall rating of B (see Table 6). [Example]

[0123] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), 15 g of Asper Powder (registered trademark) Pro was replaced with 0.5 g of purified papain manufactured by Mitsubishi Chemical Corporation, the enzyme treatment time of the passed ground material was changed to 20 hours, and the enzyme treatment temperature was changed to 40°C. In this example, the dried residue was passed through the stone mill grinder only once and ground. The ratio of the mass of purified papain to the mass of the dried residue was 0.5% by mass (= 0.5 g / 100 g × 100). The average particle size D50 of the passed ground material when wet was determined according to the method described in Example 1, and was found to be 0.483 mm.

[0124] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0125] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" score of 4, a "strength of cocoa flavor" score of 3, a "weakness of coffee bean extract residue flavor" score of 3, and a "bitterness" score of 3, resulting in an overall rating of B (see Table 6). [Example]

[0126] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), 15 g of Asper Powder (registered trademark) Pro was replaced with 0.5 g of Coclase (registered trademark) manufactured by Mitsubishi Chemical Corporation, the enzyme treatment time of the passed ground material was changed to 20 hours, and the enzyme treatment temperature was changed to 40°C. In this example, the dried residue was ground by passing it through the stone mill grinder only once. The ratio of the mass of Coclase (registered trademark) to the mass of the passed ground material was 0.5% by mass (= 0.5 g / 100 g × 100). Furthermore, the average particle size D50 of the passed ground material when wet was determined according to the method described in Example 1, and was found to be 0.483 mm.

[0127] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0128] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" score of 4, a "strength of cocoa flavor" score of 3, a "weakness of coffee bean extract residue flavor" score of 3, and a "bitterness" score of 3, resulting in an overall rating of B (see Table 6). [Example]

[0129] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill-type grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), 15 g of Asper Powder (registered trademark) Pro was replaced with 0.5 g of Neurase (registered trademark) F3G manufactured by Amano Enzyme Inc., the enzyme treatment time of the passed ground material was changed to 20 hours, and the enzyme treatment temperature was changed to 40 °C. In this example, the dried residue was passed through the stone mill-type grinder only once and ground. In this case, the ratio of the mass of Neurase (registered trademark) F3G to the mass of the passed ground material was 0.5% by mass (= 0.5 g / 100 g × 100). Furthermore, the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle size was 0.483 mm.

[0130] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0131] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" score of 4, a "strength of cocoa flavor" score of 3, a "weakness of coffee bean extract residue flavor" score of 3, and a "bitterness" score of 3, resulting in an overall rating of B (see Table 6). [Example]

[0132] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 1, except that the mill mixer was replaced with a stone mill grinder (Supermass Colloider manufactured by Masuko Sangyo Co., Ltd.), 15 g of Asper Powder (registered trademark) Pro was replaced with 0.5 g of Amano Enzyme's Protease M "Amano" SD, the enzyme treatment time of the passed ground material was changed to 20 hours, and the enzyme treatment temperature was changed to 40°C. In this example, the dried residue was ground by passing it through the stone mill grinder only once. The ratio of the mass of Protease M "Amano" SD to the mass of the passed ground material was 0.5% by mass (= 0.5 g / 100 g × 100). The average particle size D50 of the passed ground material when wet was determined according to the method described in Example 1, and was found to be 0.483 mm.

[0133] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0134] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 8. The chocolate-like food was given a "taste" score of 4, a "strength of cocoa flavor" score of 4, a "weakness of coffee bean extract residue flavor" score of 4, and a "bitterness" score of 4, giving an overall rating of A (see Table 6).

[0135] [Table 6] [Example]

[0136] (1) Preparation of cocoa-like materials A dried residue was obtained using the same method as described in Example 1. The moisture content was 9.17% by mass. The average particle size D50 of the wet dried residue was determined according to the general rules of the sieving test method (JIS Z8815:1994), and was found to be 1.64 mm. Next, without crushing or sieving the dried residue, 600 g of warm water at about 30°C was added to 800 g of the dried residue in two batches, and the mixture was steamed for 50 minutes to obtain a steamed product. Next, 80 g of this steamed product was placed in a plastic bag, and koji mold Aspergillus oryzae (for miso paste) was added to the steamed product in the plastic bag, and the number of koji mold spores per 1 g of the steamed product was 1 x 10 7 cfg (i.e., 80 × 10 koji mold was inoculated for 80 g of steamed product). 7 cfu were inoculated.) The koji mold was then cultured in the steamed product at 35°C. 24 hours after inoculation, the product was cultured at 37.5°C for 48 hours to obtain a koji product. The relative humidity during koji culture was kept at 90% throughout the entire period. Next, 30 g of the koji product was added to 30 g of the passed pulverized material (the passed pulverized material obtained by the same method as in Example 1) and 150 g of water, and the mixture was fermented at 55°C for 40 hours to obtain a treated product. The treated product was then placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C for 2 hours to dry, obtaining the desired cocoa-like material.

[0137] (2) Preparation of chocolate-like food A chocolate-like food product was prepared according to the method described in the section "(2) Preparation of chocolate-like food product" in Example 1.

[0138] (3) Evaluation of chocolate-like foods The chocolate-like food was evaluated according to the method described in the section "(3) Evaluation of chocolate-like food" in Example 1. The chocolate-like food was given a "taste" of 4 points, a "strength of cocoa flavor" of 4 points, a "weakness of coffee bean extract residue flavor" of 3 points, and a "bitterness" of 5 points, resulting in an overall rating of A (see Table 7). [Example]

[0139] The target cocoa-like material was obtained using the same method as described in Example 25, except that the koji mold Aspergillus oryzae (for miso) was replaced with the koji mold Aspergillus luchuensis (for shochu). A chocolate-like food was then prepared in the same manner as in Example 1, and the chocolate-like food was evaluated using the method described in Example 1. The chocolate-like food was rated 4 points for "taste," 3 points for "strength of cocoa flavor," 4 points for "weakness of coffee bean extract residue flavor," and 4 points for "bitterness," resulting in an overall rating of A (see Table 7). [Example]

[0140] The target cocoa-like material was obtained using the same method as described in Example 25, except that the koji mold Aspergillus oryzae (for miso) was replaced with the koji mold Aspergillus oryzae (for soy sauce). A chocolate-like food was then prepared in the same manner as in Example 1, and the chocolate-like food was evaluated using the method described in Example 1. As a result, the "taste" of the obtained chocolate-like food was rated 4 points, the "strength of cocoa flavor" was 4 points, the "weakness of coffee bean extract residue flavor" was 4 points, and the "bitterness" was 4 points, resulting in an overall rating of A (see Table 7).

[0141] [Table 7] [Example]

[0142] (1) Preparation of cocoa-like materials First, the wet coffee bean extraction residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until its moisture content was 5% by mass or less, obtaining a dried residue. Next, the dried residue obtained above was pulverized in a mill mixer, and the pulverized material was sieved using a 0.850 mm mesh sieve. The material that passed through the sieve (hereinafter referred to as "passed pulverized material") was collected. Next, 11.4 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 22.2 g of water were added to 100 g of the passed pulverized material, and the passed pulverized material was subjected to enzyme treatment at 40°C for 46 hours to obtain a treated material. Next, the treated material was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C for 2 hours to dry, obtaining the desired cocoa-like material.

[0143] (2) Preparation of chocolate-like food The above-mentioned cacao-like raw materials, sugar, whole milk powder, lactose, cocoa butter substitute, soybean lecithin and vanillin were mixed to prepare a dough so that the cacao-like raw materials accounted for 10.7% by mass, sugar for 33.8% by mass, whole milk powder for 13.2% by mass, lactose for 4.6% by mass, cocoa butter substitute as vegetable oil for 37.3% by mass, soybean lecithin as an emulsifier for 0.3% by mass, and vanillin as a flavoring for 0.1% by mass, and a chocolate-like food product was then prepared from the dough according to a conventional method.

[0144] (3) Aroma analysis of chocolate-like foods 0.5 g of the chocolate-like food was finely powdered and placed in a 10 mL glass vial. The vial was then sealed with a septum-equipped cap. Next, using the MVM-DHS (Multi Volatile Method-Dynamic Headspace) method, aroma compounds in the glass vial were collected in a Carbon B&X tube at 25 °C (750 mL adsorption capacity) and in a TENAX tube at 80 °C. The MVM-DHS method involves warming and purging the sample in the glass vial to transfer aroma compounds to the headspace and concentrate them on the adsorbent. This method allows for efficient collection of aroma compounds in the headspace. After dry-purging each tube to remove moisture, the tubes were heated to thermally desorb the aroma compounds in each tube, which were then introduced into a GC / MS for GC / MS analysis. The DHS, thermal desorption, and GC / MS conditions were as follows:

[0145] (DHS conditions) ·Incubation: 25℃ 750mL, 80℃ 3000mL Trap: 30℃ Dry purge: 30℃, 750mL Equipment: GERSTEL DHS

[0146] (Conditions for thermal desorption equipment) ·Desorption temperature: 40℃ (0.2 minutes) ~ 250℃ (held for 3 minutes) Equipment: GERSTEL TDU

[0147] (GC / MS conditions) Column: InertCapPure-WAX (60m x 0.25mm ID, Film 0.25μm) Column temperature: 50°C (5 min) to 240°C (3°C / min) Injection temperature: 10℃ to 250℃ (12℃ / sec, 5 min hold) Injection volume: 15mL (Multi Hot injection and Trap) ·Flow rate: 2.2mL / min ·Splitless: 1.0 minutes ·Equipment: Agilent GC7890, MSD5975C, PFPD

[0148] As a result of the aroma analysis, the following characteristic aroma components were detected in this chocolate-like food: isovaleraldehyde, hexanoic acid, phenols, furan and pyran compounds, pyridine, 1-furfuryl-2-formylpyrrole, pyridinol, furfuryl methyl disulfide, 2-thiophenemethanol, thioethers, n-butyric acid, cyclotene, maltol, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one.

[0149] Isovaleraldehyde is the main aroma of cocoa, hexanoic acid and n-butanoic acid are sources of acidic odors, phenols are sources of walnut skin-like aromas, furan and pyran compounds are sources of caramel-like aromas, pyridine is sources of pungent, medicinal odors, furfural methyl disulfide is sources of burnt and roasted aromas, thioethers are sources of pickled aromas, maltol is sources of sugar-like aromas, and cyclotene is sources of maple-like aromas. The isovaleraldehyde content in this chocolate-like food was approximately three times that in the chocolate food of Comparative Example 4, approximately three times that in the chocolate food of Comparative Example 5, and approximately seven times that in the chocolate-like food of Comparative Example 6, as shown below.

[0150] Comparative Example 4 (1) Preparation of chocolate food Cocoa powder, sugar, whole milk powder, lactose, cocoa butter substitute, soybean lecithin, and vanillin were mixed together to prepare a dough so that the cocoa powder accounted for 10.7% by mass, sugar accounted for 33.8% by mass, whole milk powder accounted for 13.2% by mass, lactose accounted for 4.6% by mass, cocoa butter substitute as vegetable oil accounted for 37.3% by mass, soybean lecithin as an emulsifier accounted for 0.3% by mass, and vanillin as a flavoring accounted for 0.1% by mass, and then a chocolate food product was prepared from the dough according to a conventional method.

[0151] (2) Aroma analysis of chocolate foods An aroma analysis of the chocolate food was carried out according to the method described in the section "(3) Aroma analysis of chocolate-like food" in Example 28. As a result, fatty acids, tetramethylpyrazine, sulfur dioxide, and sulfurol were detected as characteristic aroma components in the chocolate food.

[0152] The fatty acids are sources of acidic odors, tetramethylpyrazine is a source of a heavy nutty aroma, and sulfurol is a source of an egg-like aroma. Isovaleraldehyde was also detected in this chocolate food, but its content was about one-third of that in the chocolate-like food of Example 28.

[0153] (Comparative Example 5) (1) Preparation of chocolate food Cocoa mass, sugar, whole milk powder, lactose, cocoa butter substitute, soybean lecithin, and vanillin were mixed to prepare a dough containing 22.3% by mass of cocoa mass, 33.8% by mass of sugar, 13.2% by mass of whole milk powder, 4.6% by mass of lactose, 25.7% by mass of vegetable oil as a cocoa butter substitute, 0.3% by mass of soybean lecithin as an emulsifier, and 0.1% by mass of vanillin as a flavoring. A chocolate food was then prepared from the dough according to a conventional method. This formulation was determined assuming that the cocoa mass contained 52% by mass of cocoa butter, and the amount of fat in the chocolate food of this comparative example was the same as the amount of fat in the chocolate food of comparative example 4.

[0154] (2) Aroma analysis of chocolate foods An aroma analysis of the chocolate food was conducted according to the method described in the section "(3) Aroma analysis of chocolate-like food" in Example 28. As a result, the following characteristic aroma components were detected from the chocolate food: acetoin, 2-pentyl benzoate, guaiacol, phenethyl compounds, tetramethylpyrazine, sulfur dioxide, sulfurol, and furaneol.

[0155] Acetoin is a source of a butter-like aroma, guaiacol is a source of a walnut skin-like aroma, phenethyl compounds are a source of a honey-like aroma, tetramethylpyrazine is a source of a heavy nutty aroma, sulfurol is a source of an egg-like aroma, fatty acids are a source of an acidic odor, and furaneol is a source of a sweet syrup-like aroma. Isovaleraldehyde was also detected in this chocolate food, but its content was about one-third of that of the chocolate-like food of Example 28.

[0156] (Comparative Example 6) (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 28, except that Asper Powder (registered trademark) Pro was replaced with a deactivated Asper Powder (registered trademark) Pro. The deactivated Asper Powder (registered trademark) Pro was prepared by heating Asper Powder (registered trademark) Pro at 90°C.

[0157] (2) Preparation of chocolate-like food A chocolate-like food was prepared according to the method described in the section "(2) Preparation of chocolate-like food" of Example 28, except that the cocoa-like raw material was replaced with the above-mentioned cocoa-like raw material.

[0158] (3) Aroma analysis of chocolate foods An aroma analysis of the chocolate-like food was conducted according to the method described in the section "(3) Aroma analysis of chocolate-like food" in Example 28. The following characteristic aroma components were detected from the chocolate-like food: monoterpenes, fatty acids, phenols, furan compounds, pyridine, dimethylpyrazine, pyridinol, pyrroles, furfuryl methyl disulfide, 2-thiophenemethanol, hexanoic acid, n-butyric acid, cyclotene, and maltol.

[0159] Fatty acids are sources of acidic odors, phenols are sources of walnut skin-like odors, furan compounds are sources of caramel-like odors, pyridine is sources of pungent medicinal odors, dimethylpyrazine is sources of nutty odors, furfural methyl disulfide is sources of burnt / roasted odors, maltol is sources of sugar-like odors, and cyclotene is sources of maple-like odors. Isovaleraldehyde was also detected in this chocolate food, but its content was about 1 / 7 of that of the chocolate-like food of Example 28. [Example]

[0160] (1) Preparation of cocoa-like materials First, the wet coffee bean extraction residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until its moisture content reached 5% by mass or less, obtaining a dried residue. Next, the dried residue obtained above was pulverized in a mill mixer, and the pulverized material was sieved using a 0.850 mm mesh sieve. The material that passed through the sieve (hereinafter referred to as "passed pulverized material") was collected. Next, 10.1 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 24.4 g of water were added to 100 g of the passed pulverized material, and the passed pulverized material was subjected to an enzyme treatment at 55°C for 47 hours to obtain a treated material. Next, the treated material was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C for 2 hours to dry, obtaining the desired cocoa-like material.

[0161] (2) Preparation of chocolate-like food The above-mentioned cacao-like raw materials, sugar, whole milk powder, lactose, cocoa butter substitute, soybean lecithin and vanillin were mixed to prepare a dough so that the cacao-like raw materials accounted for 10.5% by mass, sugar for 33.3% by mass, whole milk powder for 12.9% by mass, lactose for 4.5% by mass, cocoa butter substitute as vegetable oil for 38.5% by mass, soybean lecithin as an emulsifier for 0.2% by mass, and vanillin as a flavoring for 0.1% by mass, and a chocolate-like food product was then prepared from the dough according to a conventional method.

[0162] (3) Analysis of free amino acids in chocolate-like foods Here, quantitative analysis of free amino acids in chocolate-like foods was performed using high-performance liquid chromatography. A fluorometric detector was used as the detector. The analytical method and results for each component are described in detail below.

[0163] 2.0-3.0 g of chocolate-like food, crushed as finely as possible, was weighed into a centrifuge tube, 20 mL of 0.5 mol / L trichloroacetic acid was added, and the contents of the centrifuge tube were stirred for 20 minutes. The centrifuge tube was then placed in a centrifuge and centrifuged at 10,000 rpm for 15 minutes at 4°C. The supernatant was then transferred to another centrifuge tube, 20 mL of n-hexane was added, and the contents were stirred for 20 minutes. The centrifuge tube was then placed in a centrifuge and centrifuged at 10,000 rpm for 15 minutes at 4°C. The aqueous phase was then separated and neutralized with 0.3 mol / L lithium hydroxide solution. The aqueous phase was then adjusted to volume with lithium citrate buffer and filtered through a 0.45 μm membrane filter. The filtrate was used as the sample solution.

[0164] The sample solution obtained as described above was injected into a high performance liquid chromatography apparatus set as follows. Equipment: SHIMADZU HPLC Prominence Amino Acid Analysis System Column: Shim-pack Amino-Li (100mmL x 6.0mmI.D) Ammonia trap column: Shim-pack ISC-30 / S0504Li (50mmL x 4.0mmI.D) Mobile phase: Shimadzu Amino Acid Mobile Phase Kit Li type (Solution A, Solution B, Solution C) ·Flow rate: 0.6mL / min Column temperature: 39℃ Detection wavelength: 270nm ·Injection volume: 10μL

[0165] The detection conditions were as follows: Reaction reagent: Shimadzu Amino Acid Analysis Kit OPA Reagent Reaction reagent flow rate: 0.2 mL / min Reaction temperature: 39℃ Reaction tube: Amino acid analysis piping kit Detector: Fluorescence detection (excitation wavelength: 350 nm, emission wavelength: 450 nm)

[0166] The amount of each free amino acid was calculated according to the following formula. Amount of each free amino acid (mg / 100g) = (A × V × D) / (W × 1000) × 100 A: Concentration of each free amino acid in the sample solution (μg / mL) determined from the calibration curve V: Volume of sample solution (mL) D: Dilution ratio W: sample amount (g)

[0167] As a result, the free amino acid contents in the chocolate-like food according to this example were as shown in Table 8 below.

[0168] (Comparative Example 7) (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 29, except that Asper Powder (registered trademark) Pro was replaced with a deactivated Asper Powder (registered trademark) Pro. The deactivated Asper Powder (registered trademark) Pro was prepared by heating Asper Powder (registered trademark) Pro at 90°C.

[0169] (2) Preparation of chocolate-like food A chocolate-like food was prepared according to the method described in the section "(2) Preparation of chocolate-like food" of Example 29, except that the cocoa-like raw material was replaced with the above-mentioned cocoa-like raw material.

[0170] (3) Analysis of free amino acids in chocolate-like foods Quantitative analysis of free amino acids in the chocolate-like food was carried out according to the method described in the section "(3-2) Quantitative analysis of free amino acids" in Example 29, and the results shown in Table 8 below were obtained.

[0171] [Table 8]

[0172] As is clear from Table 8 above, the chocolate-like food of Example 29 contains approximately 1.2 times more taurine, approximately 5 times more L-proline, approximately 1.8 times more glycine, approximately 11.8 times more L-alanine, approximately 6.1 times more L-valine, approximately 6.7 times more L-isoleucine, approximately 5.4 times more L-leucine, approximately 1.7 times more L-tyrosine, approximately 7 times more L-lysine, and approximately 14.2 times more L-arginine than the chocolate-like food of Comparative Example 7. [Example]

[0173] (1) Preparation of cocoa-like materials First, wet coffee bean extraction residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until the moisture content reached 5% by mass or less, obtaining a dried residue. Next, the dried residue obtained above was passed through a stone mill (Supermass Colloider, manufactured by Masuko Sangyo Co., Ltd.) once to grind it, and then sieved using a 0.850 mm mesh sieve. The particles that passed through the sieve (hereinafter referred to as "passed grounds") were collected. The wet average particle size D50 of the passed grounds was determined according to the method described in Example 1, and was found to be 0.481 mm. Next, 100 g of the passed grounds were added with 1 g of Asper Powder (registered trademark) Pro manufactured by Kosei Foods Co., Ltd. and 250 g of water, and the passed grounds were subjected to an enzyme treatment at 55°C for 5 hours to obtain a treated product. The processed material was then dried in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C for 2 hours to obtain the desired cocoa-like material. Note that the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 1% by mass (= 1 g / 100 g × 100).

[0174] (2) Analysis of free amino acids in cocoa-like materials The free amino acid content in the cocoa-like material of this example was quantitatively analyzed according to the method described in the section "(3) Analysis of free amino acid components in chocolate-like foods" in Example 29, and the results shown in Table 9 below were obtained. [Example]

[0175] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 30, except that the amount of Asper Powder (registered trademark) Pro added was changed to 15 g and the enzyme treatment time of the dried residue was changed to 2.5 hours. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 15 mass% (= 15 g / 100 g × 100). In addition, when the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, the average particle size was 0.481 mm.

[0176] (2) Analysis of free amino acids in cocoa-like materials The free amino acid content in the cocoa-like material of this example was quantitatively analyzed according to the method described in the section "(3) Analysis of free amino acid components in chocolate-like foods" in Example 29, and the results shown in Table 9 below were obtained. [Example]

[0177] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 30, except that the amount of Asper Powder (registered trademark) Pro added was changed to 15 g and the enzyme treatment time of the dried residue was changed to 40 hours. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 15 mass% (= 15 g / 100 g × 100). In addition, when the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, the average particle size was 0.481 mm.

[0178] (2) Analysis of free amino acids in cocoa-like materials The free amino acid content in the cocoa-like material of this example was quantitatively analyzed according to the method described in the section "(3) Analysis of free amino acid components in chocolate-like foods" in Example 29, and the results shown in Table 9 below were obtained. [Example]

[0179] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 30, except that the amount of Asper Powder (registered trademark) Pro added was changed to 25 g and the enzyme treatment time of the dried residue was changed to 65 hours. In this case, the ratio of the mass of Asper Powder (registered trademark) Pro to the mass of the passed ground material was 25 mass% (= 25 g / 100 g × 100). In addition, when the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, the average particle size was 0.481 mm.

[0180] (2) Analysis of free amino acids in cocoa-like materials The free amino acid content in the cocoa-like material of this example was quantitatively analyzed according to the method described in the section "(3) Analysis of free amino acid components in chocolate-like foods" in Example 29, and the results shown in Table 9 below were obtained. [Example]

[0181] (1) Preparation of cocoa-like materials The target cocoa-like material was obtained in the same manner as in Example 30, except that 1 g of Asper Powder (registered trademark) Pro was replaced with 0.3 g of Amano Enzyme's Protease M "Amano" SD, the enzyme treatment time of the passed ground material was changed to 20 hours, and the enzyme treatment temperature was changed to 40°C. The ratio of the mass of Protease M "Amano" SD to the mass of the passed ground material was 0.3% by mass (= 0.3 g / 100 g × 100). Furthermore, the average particle size D50 of the passed ground material when wet was determined according to the method shown in Example 1, and the average particle size was 0.481 mm.

[0182] (2) Analysis of free amino acids in cocoa-like materials The free amino acid content in the cocoa-like material of this example was quantitatively analyzed according to the method described in the section "(3) Analysis of free amino acid components in chocolate-like foods" in Example 29, and the results shown in Table 9 below were obtained.

[0183] (Comparative Example 8) (1) Preparation of the passing ground material First, the wet coffee bean extraction residue was placed in an oven with the upper heater temperature set to 100°C and the lower heater temperature set to 90°C and dried until the moisture content reached 5% by mass or less, obtaining a dried residue. Next, the dried residue obtained above was passed through a stone mill (Supermass Colloider, manufactured by Masuko Sangyo Co., Ltd.) once to be pulverized, and the pulverized material was sieved using a sieve with a mesh size of 0.850 mm. The material that passed through the sieve (hereinafter referred to as "passed pulverized material") was collected. Here, the average particle size D50 of the passed pulverized material when wet was determined according to the method described in Example 1, and was found to be 0.481 mm.

[0184] (2) Analysis of free amino acid components in the passed pulverized material The free amino acid content in the passed pulverized material of this comparative example was quantitatively analyzed according to the method described in the section "(3) Analysis of free amino acid components in chocolate-like foods" in Example 29, and the results shown in Table 9 were obtained. Note that, only in the free amino acid component analysis of the passed pulverized material, the amount of passed pulverized material collected in the centrifuge tube was set to 1.0 g to 3.0 g.

[0185] [Table 9]

Claims

1. a first drying step of drying the coffee bean extraction residue to obtain a dried residue; a treatment step of subjecting the dried residue to a fermentation treatment or an enzymatic treatment without the coexistence of sugars used in alcohol production to obtain a treated product; A method for producing food ingredients (excluding alcoholic beverages and ingredients thereof), comprising:

2. In the treatment step, the dried residue is subjected to a fermentation treatment or an enzymatic treatment without being coexistent with sugars to obtain a treated product. A method for producing the food ingredient (excluding alcoholic beverages and ingredients thereof) according to claim 1.

3. In the treatment step, only the dried residue is subjected to fermentation treatment or enzyme treatment to obtain a treated product. A method for producing a food ingredient (excluding alcoholic beverages and ingredients thereof) according to claim 2.

4. In the treatment step, the dried residue having an average particle size in the range of 0.015 mm to 2.20 mm is subjected to a fermentation treatment or an enzyme treatment. A method for producing the food ingredient (excluding alcoholic beverages and ingredients thereof) according to claim 1.

5. The processing step comprises: an adding step of adding a microorganism or an enzyme and water to the dry residue to obtain a dry residue containing the treatment source; a reaction step of treating the dried residue containing the treatment source at a specified temperature for a specified time to obtain the treated product; Contains A method for producing the food ingredient (excluding alcoholic beverages and ingredients thereof) according to claim 1.

6. The method further includes a second drying step of drying the processed material without squeezing it. A method for producing the food ingredient (excluding alcoholic beverages and ingredients thereof) according to claim 1.

7. A food ingredient (excluding alcoholic beverages and ingredients thereof) obtained by the method for producing a food ingredient (excluding alcoholic beverages and ingredients thereof) according to claim 1.

8. A food product obtained by processing the food material (excluding alcoholic beverages and ingredients thereof) according to claim 7.

Images