Cocoa bean manufacturing method

Abstract

The purpose of the present invention is to provide a cacao bean production method that enables the production of a cacao mass with low viscosity, the method comprising the following steps: (a) a step for preparing, in an unfermented state, cacao pod contents including cacao beans; and (b) a step for performing a microwave heat treatment on the cacao pod contents prepared at step (a) to obtain microwave heat-treated cacao beans.

Description

[Technical Field]

[0001] This invention relates to a method for producing cocoa beans. [Background technology]

[0002] The seeds of the cacao plant (Theobroma cacao) are called cacao beans. Traditionally, cacao mass has been known as a processed product of cacao beans and is used as a food ingredient.

[0003] The general method for preparing cocoa mass is as follows: First, cocoa beans are extracted from cocoa pods, the extracted cocoa beans are fermented, the fermented cocoa beans are dried, and the dried cocoa beans are roasted and the outer shells are removed to prepare cocoa nibs. Next, the cocoa nibs are ground to prepare cocoa mass.

[0004] Traditionally, known cacao varieties include Criollo, Forastero, and Trinitario. The endosperm of cacao beans from common cacao varieties is purple immediately after harvest, brownish-purple after fermentation, and brown after drying.

[0005] On the other hand, there are known cocoa varieties in which the endosperm of the cocoa bean is white. The endosperm of cocoa beans of such varieties is white after harvesting, but browning occurs when fermented. Browning also occurs when the cocoa beans are dried without fermentation. In light of this situation, Patent Document 1 describes a method for producing white cocoa nibs. In Patent Document 1, white cocoa nibs are produced by harvesting cocoa beans with white endosperm, preheating the harvested cocoa beans either without fermentation or after slight fermentation, and drying the preheated cocoa beans. Preheating of the cocoa beans is carried out at a temperature of approximately 60 to 120°C for about 30 seconds to 1 hour by immersing them in hot water, steaming them with water vapor, or pressurized heating in a water vapor atmosphere. Preheating results in the inactivation of enzymes in the cocoa beans or the death of microorganisms attached to the cocoa beans. Drying after preheating is carried out by sunlight, hot air, or direct heat.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0007] Cocoa mass prepared from conventional unfermented cocoa beans has a high viscosity. When manufacturing food using high-viscosity cocoa mass as a raw material, a decrease in the manufacturing efficiency of the food (for example, a decrease in liquid feeding property, generation of loss of food raw materials, etc.) occurs.

[0008] Therefore, an object of the present invention is to provide a method for manufacturing cocoa beans that enables the production of low-viscosity cocoa mass.

MEANS FOR SOLVING THE PROBLEMS

[0009] The present invention provides the following method for manufacturing cocoa beans. [1] The following steps: (a) A step of preparing cocoa pod contents containing cocoa beans in an unfermented state; and (b) A step of performing microwave heat treatment on the cocoa pod contents prepared in step (a) to obtain microwave heat-treated cocoa beans A method for manufacturing microwave heat-treated cocoa beans, including. [2] The manufacturing method according to [1], wherein the cocoa pod contents are cocoa pod contents derived from Criollo cocoa. [3] The manufacturing method according to [1] or [2], wherein in step (b), after the microwave heat treatment, a drying treatment is performed to obtain the microwave heat-treated cocoa beans. [4] The manufacturing method according to any one of [1] to [3], wherein the cocoa pod contents prepared in step (a) contain pulp. [5] The production method according to [4], wherein in step (b), the microwave heat treatment is performed while the cocoa beans and the pulp are in contact with each other. [6] The production method according to [4] or [5], wherein in step (b), after the microwave heat treatment, the pulp is removed from the cocoa pod contents to obtain the microwave heat-treated cocoa beans. [7] The production method according to [4] or [5], wherein in step (b), after the microwave heat treatment, the pulp is removed from the cocoa pod contents, and then a drying treatment is performed to obtain the microwave heat-treated cocoa beans. [8] The production method according to [4] or [5], wherein in step (b), after the microwave heat treatment, a drying treatment is performed without removing the pulp from the cocoa pod contents to obtain the microwave heat-treated cocoa beans. [9] The production method according to any one of [1] to [5], wherein in step (b), after the microwave heat treatment, a grinding treatment or a polishing treatment is performed without performing a drying treatment to obtain the microwave heat-treated cocoa beans.

[10] L in the microwave heat-treated cocoa beans * a * b * The L value in the colorimetric system * value, a * value and b * values are respectively L * value: 43 or more and 55 or less, a * value: 2.0 or more and 9.5 or less and b * value: 7.0 or more and 23.5 or less, and the production method according to any one of [1] to [9].

[11] The production method according to any one of [1] to

[10] , wherein the total polyphenol content in the microwave heat-treated cocoa beans is 42 mg / g or more.

[12] The production method according to any one of [1] to

[11] , wherein the procyanidin content in the microwave heat-treated cocoa beans is 15 mg / g or more.

[13] The production method according to any one of [1] to

[12] , wherein the theobromine content in the microwave heat-treated cocoa beans is 11.5 mg / g or less.

[14] The method for manufacturing according to any one of [1] to

[13] , wherein the amount of caffeine in the microwave-heat-treated cocoa beans is 5.0 mg / g or less.

[15] The manufacturing method according to any one of [1] to

[14] , wherein the amount of sucrose in the microwave-heat-treated cocoa beans is 15 mg / g or more.

[16] The method for producing the cocoa beans that have been microwave-heat-treated, wherein the total amount of amino acids in the cocoa beans is 2400 μg / g or less, according to any one of [1] to

[15] . [Effects of the Invention]

[0010] The present invention provides a method for producing cocoa beans that enables the production of low-viscosity cocoa mass. [Modes for carrying out the invention]

[0011] The present invention will be described below.

[0012] The present invention involves the following steps: (a) the process of preparing the contents of a cocoa pod, including cocoa beans, in an unfermented state; and (b) A process of applying microwave heating treatment to the contents of the cocoa pods prepared in step (a) to obtain microwave-heat-treated cocoa beans. This invention relates to a method for producing microwave-heat-treated cocoa beans, including [specific component].

[0013] <Process (a)> Step (a) is the process of preparing the contents of the cocoa pod, including cocoa beans, in an unfermented state.

[0014] Examples of cacao varieties from which the contents of the cacao pods are derived include Criollo, Forastero, and Trinitario. It is preferable that the cacao variety from which the contents of the cacao pods are derived is Criollo. One type of Criollo is Carmelo. In one embodiment, the cacao variety from which the contents of the cacao pods are derived is Carmelo. The endosperm of the cacao beans of Carmelo cacao is white. It is preferable that the origin of Carmelo cacao is Mexico.

[0015] Cacao pods (cacao fruits) have a hard shell, and inside the white pulp are cacao beans (seeds). Cacao beans have an outer shell (shell or husk), and inside the shell are the endosperm (nib) and germ.

[0016] The contents of a cocoa pod containing cocoa beans can be obtained by mechanically or manually cracking open the cocoa pod and removing the cocoa beans along with the pulp. The contents of a cocoa pod containing cocoa beans may also contain pulp in addition to the cocoa beans, and the cocoa beans may also contain shells.

[0017] The contents of a cocoa pod containing cocoa beans preferably include pulp in addition to cocoa beans. It is believed that by preparing the contents of a cocoa pod containing cocoa beans and pulp in an unfermented state in step (a), and then performing microwave heating treatment on the contents of the cocoa pod prepared in step (a) in step (b), microwave-heat-treated cocoa beans having one or more of the characteristics 1 to 7 described later can be efficiently obtained. Microwave-heat-treated cocoa beans having one or more of the characteristics 1 to 7 described later preferably have at least characteristic 1. The contents of a cocoa pod containing cocoa beans and pulp may also contain shells. The cocoa variety from which the pulp contained in the contents of the cocoa pod originates may be different from the cocoa variety from which the cocoa beans contained in the contents of the cocoa pod originate, but they are usually the same.

[0018] In a typical conventional process, after harvesting the cocoa pods, the cocoa beans are removed from the pods, fermented, and dried. Fermentation is a process that involves the enzymatic or metabolic breakdown of organic matter by microorganisms, and may be an anaerobic or aerobic process, or both. Fermentation breaks down the sugars in the cocoa beans to produce alcohol, which is then converted into acetic acid. Fermentation can be carried out, for example, by placing the cocoa beans in a box, leaving them as they are or stirring as needed, and maintaining them at a temperature of 30-60°C for 3-7 days.

[0019] Unlike conventional typical processes, step (a) prepares the contents of the cocoa pod, including the cocoa beans, in an unfermented state.

[0020] "Unfermented" is a term that describes the degree of fermentation of cocoa beans. The degree of fermentation can be expressed by a fermentation index (Shamsuddin SB and Dimick PS, Qualitative and quantitative measurements of cacao bean fermentation, in Proceedings of Cocoa Biotechnology, ed. by Dimick PS, Department of Food Science, Penn State University, University Park, PA, pp. 55-78 (1986)). In this invention, the fermentation index for the "unfermented state" is usually less than 0.5.

[0021] Fermentation can occur immediately after removing cocoa beans from cocoa pods, but even slight fermentation is included in the "unfermented state" as defined in this invention. For example, cocoa beans kept in a state where fermentation is possible for up to two days (especially up to one day) after being removed from cocoa pods are included in the "unfermented state" as defined in this invention.

[0022] <Process (b)> Step (b) is a process in which the contents of the cocoa pods prepared in step (a) are subjected to microwave heating to obtain microwave-heat-treated cocoa beans.

[0023] Microwave heating is performed so that the surface temperature of the cocoa beans is preferably 75°C to 120°C, more preferably 80°C to 115°C, and more preferably 83°C to 110°C, and / or the core temperature of the cocoa beans is preferably 75°C to 95°C, more preferably 80°C to 90°C, and more preferably 83°C to 85°C. From the viewpoint of effectively suppressing browning of the endosperm of the cocoa beans, it is preferable that at least one of the surface temperature and core temperature of the cocoa beans is within the above range, and it is more preferable that both are within the above range. Microwave heating may be performed under pressure or reduced pressure, but is usually performed at atmospheric pressure. "Atmospheric pressure" is the pressure when neither pressure nor depressurization is applied, and usually means 101.3 kPa. The surface temperature of the cocoa beans can be measured non-contact according to a conventional method, and the core temperature of the cocoa beans can be measured contact according to a conventional method.

[0024] Microwave heating can be performed using a microwave oven. The output of the microwave oven is preferably 300W to 6000W, more preferably 400W to 3000W, and even more preferably 500W to 1500W. The heating time in the microwave oven can be appropriately adjusted according to the mass of the contents of the cocoa pod to be heated. For example, if the mass of the contents of the cocoa pod to be heated is 200g, the heating time in the microwave oven is preferably 0.5 minutes to 50 minutes, more preferably 1 minute to 30 minutes, and even more preferably 2 minutes to 15 minutes. In one embodiment, the mass of the contents of the cocoa pod to be heated is 200g, the output of the microwave oven is 1500W, and the heating time in the microwave oven is 2 minutes. In another embodiment, the mass of the contents of the cocoa pod to be heated is 200g, the output of the microwave oven is 1350W, and the heating time in the microwave oven is 3 minutes.

[0025] Microwave heating may be performed on individual cocoa pod contents. For example, cocoa pod contents may be placed in a container, and microwave heating may be performed on the cocoa pod contents contained in the container. Microwave heating may be performed with the container sealed, partially open, or completely open.

[0026] The microwave heating treatment may be performed sequentially on multiple cocoa pod contents. For example, the microwave heating treatment may be performed on multiple cocoa pod contents that are transported continuously by a conveyor belt.

[0027] If the contents of the cocoa pod prepared in step (a) include pulp in addition to cocoa beans, in step (b), the microwave heating treatment may be performed without contact between the cocoa beans and the pulp, but it is preferable to perform it with contact between the cocoa beans and the pulp. It is believed that by performing the microwave heating treatment with contact between the cocoa beans and the pulp, microwave-heat-treated cocoa beans having one or two or more of the features 1 to 7 described later can be efficiently obtained. Microwave-heat-treated cocoa beans having one or two or more of the features 1 to 7 described later preferably have at least feature 1.

[0028] In step (b), after microwave heating, a drying treatment may be performed to obtain microwave-heat-treated cocoa beans. The drying treatment can be carried out according to a conventional method. The drying treatment can be carried out, for example, in sunlight. The drying treatment is preferably carried out until the moisture content of the microwave-heat-treated cocoa beans is, for example, 0 to 12% by mass, preferably 4 to 8% by mass, and more preferably 6 to 7% by mass, based on the mass of the microwave-heat-treated cocoa beans. The moisture content can be measured in the same manner as in [Measurement of Moisture Content] in "(4) Evaluation of Cocoa Mass" of Example 1 described below, except that microwave-heat-treated cocoa beans are used as a sample.

[0029] If the cocoa pod contents prepared in step (a) include pulp in addition to cocoa beans, it is preferable in step (b) to remove the pulp from the cocoa pod contents after microwave heating to obtain microwave-heat-treated cocoa beans. This improves the proportion of edible portion derived from cocoa (yield) per predetermined weight.

[0030] If the cocoa pod contents prepared in step (a) include pulp in addition to cocoa beans, in step (b), after microwave heating, the pulp may be removed from the cocoa pod contents, followed by a drying process to obtain microwave-heated cocoa beans. The explanation regarding the drying process is as described above.

[0031] If the cocoa pod contents prepared in step (a) include pulp in addition to cocoa beans, in step (b), after microwave heating, drying may be performed without removing the pulp from the cocoa pod contents to obtain microwave-heated cocoa beans. The explanation regarding the drying process is as described above.

[0032] If the cocoa pod contents prepared in step (a) include pulp in addition to cocoa beans, in step (b), after microwave heating, grinding or crushing may be performed without drying to obtain microwave-heated cocoa beans. Grinding and crushing can be carried out according to conventional methods. Alternatively, after microwave heating, the pulp may be removed from the cocoa pod contents and then the grinding or crushing may be performed without drying, or after microwave heating, the pulp may not be removed from the cocoa pod contents and the grinding or crushing may be performed without drying.

[0033] The microwave-heat-treated cocoa beans obtained in step (b) preferably have one or more of the features 1 to 7 described later. Microwave-heat-treated cocoa beans having one or more of the features 1 to 7 described later preferably have at least feature 1. From the viewpoint of realizing one or more of the features 1 to 7 described later, the cocoa pod contents prepared in step (a) preferably have cocoa pod contents derived from Criollo cocoa, more preferably have Carmelo cocoa, and preferably have Carmelo cocoa as the source of the Carmelo cocoa.

[0034] <Feature 1> In microwave-heated cocoa beans, L * a * b * L of the color system * value, a * Value and b * The values ​​are, L * Value: Preferably 43 to 55, more preferably 44 to 53, even more preferably 45 to 52. a * Value: Preferably 2.0 to 9.5, more preferably 3.0 to 9.2, even more preferably 4.0 to 9.0, and b * Value: Preferably 7.0 to 23.5, more preferably 8.0 to 23.0, and even more preferably 9.0 to 22.0. This characteristic is referred to as "Characteristic 1".

[0035] "L * a * b * The "color system" is a color system standardized by the CIE (International Commission on Illumination) and adopted in JIS Z 8781-4:2013. * a * b * In color systems, lightness is L * It is represented as, and the chromaticity is a * and b * It is represented as follows.

[0036] L * value, a * Value and b * The value can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0037] Feature 1 indicates that browning in the endosperm of microwave-heat-treated cocoa beans is suppressed. When the cocoa pod contents prepared in step (a) are derived from Criollo (especially Carmelo) cocoa, Feature 1 indicates that the white color of the endosperm of the microwave-heat-treated cocoa beans is maintained (i.e., browning of the endosperm of the microwave-heat-treated cocoa beans is suppressed).

[0038] Furthermore, Feature 1 indicates that the amount of anthocyanins in microwave-heat-treated cocoa beans is low.

[0039] The anthocyanin content in microwave-heat-treated cocoa beans is preferably 0.40 mg / g or less, more preferably 0.38 mg / g or less, and even more preferably 0.36 mg / g or less, based on the mass of the microwave-heat-treated cocoa beans. Note that "mg / g" refers to the amount of anthocyanins (mg) per gram of microwave-heat-treated cocoa beans.

[0040] There is no particular lower limit to the anthocyanin content in microwave-heat-treated cocoa beans. The anthocyanin content in microwave-heat-treated cocoa beans may be, for example, 0 mg / g or more, 0.01 mg / g or more, or 0.1 mg / g or more, based on the mass of the microwave-heat-treated cocoa beans. Each of these lower limits may be combined with any of the upper limits mentioned above.

[0041] Anthocyanins are a general term for glycosides in which a sugar is bonded to anthocyanidin, which has the skeleton shown in formula (I).

[0042] [ka]

[0043] Examples of anthocyanidins, which are aglycones, include cyanidin, delphinidin, pelargonidin, peonidin, petunidin, and malvidin.

[0044] In cyanidin, R1 is OH and R2 is H. In delphinidin, R1 is OH and R2 is OH. In pelargonidine, R1 is H and R2 is H. In peonidine, R1 is OCH3 and R2 is H. In petunidine, R1 is OCH3 and R2 is OH. In malvidin, R1 is OCH3 and R2 is OCH3.

[0045] Examples of sugars that bind to anthocyanidins include monosaccharides such as glucose, galactose, and arabinose, and disaccharides such as rutinose and sophorus.

[0046] The method for measuring the amount of anthocyanins is as follows:

[0047] [Method for measuring anthocyanin content] Add 9 mL of hexane to 1 g of the sample, shake at room temperature for 30 minutes, then centrifuge (3000 rpm, 10 minutes, 4 °C), and discard the supernatant. After performing this operation a total of 2 times, store in a draft to remove hexane (degrease). Add 50 mL of 50% methanol to the degreased sample, heat under reflux (60 minutes, 83 °C), then centrifuge (3000 rpm, 10 minutes, 23 °C) to obtain an extract. Perform this operation 2 times, combine the extracts obtained in each operation, and obtain 100 mL of the extract. Using the obtained extract, measure the amount of anthocyanin by HPLC. The amount of anthocyanin is calculated as the total amount of the following two components using Cyanidin 3 - O - β - D - Galactopyranoside Chloride (manufactured by Fujifilm Wako) and Cyanidin - 3 - O - Arabinoside Chloride (manufactured by Funakoshi) as standards. During HPLC, filter the obtained extract through a 0.45 μL filter to obtain an HPLC sample. The measurement conditions for HPLC are as follows. Note that "ACN" means acetonitrile and "TFA" means trifluoroacetic acid.

[0048] <HPLC Measurement Conditions> Column: Develosil ODS - HG - 5 Column Temperature: 40 °C Mobile Phase A: Ultra - pure water - TFA (Ultra - pure water:TFA = 100:0.1) Mobile Phase B: ACN - TFA (ACN:TFA = 100:0.1) Flow Rate: 0.8 mL / min Detector: UV 520 nm Gradient Program:

[0049]

Table A

[0050] <Feature 2> The total polyphenol content in microwave-heat-treated cocoa beans is preferably 42 mg / g or more, more preferably 45 mg / g or more, and even more preferably 47 mg / g or more, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 2". Note that "mg / g" refers to the total polyphenol content (mg) per gram of microwave-heat-treated cocoa beans.

[0051] Feature 2 indicates that microwave-heat-treated cocoa beans have a higher total polyphenol content compared to conventionally fermented cocoa beans. Microwave heating inactivates enzymes inherent in cocoa beans, thereby achieving Feature 2.

[0052] There is no particular upper limit to the total polyphenol content in microwave-heat-treated cocoa beans. For example, the total polyphenol content in microwave-heat-treated cocoa beans may be 75 mg / g or less, 70 mg / g or less, or 65 mg / g or less, based on the mass of the microwave-heat-treated cocoa beans. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0053] The total polyphenol content in microwave-heated cocoa beans is expressed as the amount converted to (-)-epicatechin.

[0054] The total polyphenol content in microwave-heated cocoa beans can be measured using the Forinthiocalto method. The Forinthiocalto method utilizes the fact that Forin reagent is reduced by phenolic hydroxyl groups, resulting in a blue color. For details on the measurement method of polyphenol content using the Forinthiocalto method, refer to the appendix "Method for Measuring Cocoa Polyphenols" of the "Labeling Standards for Cocoa Polyphenols in Chocolate Products" of the National Chocolate Industry Association.

[0055] Examples of polyphenols include anthocyanins, catechins, epicatechins, chlorogenic acid, gallic acid, procatechuic acid, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2, and polymers (dimers, trimers, tetramers, or polymers) of one or more of these.

[0056] <Feature 3> The amount of procyanidins in microwave-heat-treated cocoa beans is preferably 15 mg / g or more, more preferably 20 mg / g or more, and even more preferably 25 mg / g or more, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 3". Note that "mg / g" refers to the amount of procyanidins (mg) per gram of microwave-heat-treated cocoa beans.

[0057] Feature 3 indicates that microwave-heat-treated cocoa beans contain a higher amount of procyanidins compared to conventionally fermented cocoa beans. Microwave heating inactivates enzymes inherent in cocoa beans, thereby achieving Feature 3.

[0058] There is no particular upper limit to the amount of procyanidin in microwave-heat-treated cocoa beans. For example, the amount of procyanidin in microwave-heat-treated cocoa beans may be 50 mg / g or less, 45 mg / g or less, or 40 mg / g or less, based on the mass of the microwave-heat-treated cocoa beans. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0059] The amount of procyanidins in microwave-heat-treated cocoa beans refers to the total amount of six types of procyanidins, consisting of (+)-catechin, (-)-epicatechin, procyanidin B2 (dimer), procyanidin B5 (dimer), procyanidin C1 (trimer), and cinnam-tannin A2 (tetramer), and is expressed in terms of the amount converted to (-)-epicatechin.

[0060] The amount of procyanidin in microwave-heat-treated cocoa beans can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0061] <Feature 4> The theobromine content in microwave-heat-treated cocoa beans is preferably 11.5 mg / g or less, more preferably 11.2 mg / g or less, and even more preferably 11.0 mg / g or less, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 4". Note that "mg / g" refers to the amount of theobromine (mg) per gram of microwave-heat-treated cocoa beans.

[0062] Feature 4 indicates that microwave-heat-treated cocoa beans contain less theobromine compared to conventional unfermented cocoa beans.

[0063] Theobromine is responsible for bitterness. Therefore, Feature 4 indicates that microwave-heated cocoa beans have less theobromine-induced bitterness compared to conventional unfermented cocoa beans.

[0064] There is no particular lower limit to the theobromine content in microwave-heat-treated cocoa beans. For example, the theobromine content in microwave-heat-treated cocoa beans may be 4.0 mg / g or more, 5.0 mg / g or more, or 6.0 mg / g or more, based on the mass of the microwave-heat-treated cocoa beans. Each of these lower limits may be combined with any of the upper limits mentioned above.

[0065] The theobromine content in microwave-heat-treated cocoa beans can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0066] <Feature 5> The caffeine content in microwave-heat-treated cocoa beans is preferably 5.0 mg / g or less, more preferably 4.5 mg / g or less, and even more preferably 4.2 mg / g or less, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 5". Note that "mg / g" refers to the amount of caffeine (mg) per gram of microwave-heat-treated cocoa beans.

[0067] Feature 5 indicates that microwave-heated cocoa beans contain less caffeine compared to conventional unfermented cocoa beans.

[0068] Caffeine is the cause of bitterness. Therefore, Feature 5 indicates that microwave-heated cocoa beans have less caffeine-induced bitterness compared to conventional unfermented cocoa beans.

[0069] There is no particular lower limit to the caffeine content in microwave-heated cocoa beans. The caffeine content in microwave-heated cocoa beans may be, for example, 3.0 mg / g or more, 3.5 mg / g or more, or 4.0 mg / g or more, based on the mass of the microwave-heated cocoa beans. Each of these lower limits may be combined with any of the upper limits mentioned above.

[0070] The caffeine content in microwave-heated cocoa beans can be measured using microwave-heated cocoa beans as a sample and by the method described in the examples.

[0071] <Feature 6> The sucrose content in microwave-heat-treated cocoa beans is preferably 15 mg / g or more, more preferably 17 mg / g or more, and even more preferably 18 mg / g or more, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 6". Note that "mg / g" refers to the amount of sucrose (mg) per gram of microwave-heat-treated cocoa beans.

[0072] Feature 6 indicates that microwave-heat-treated cocoa beans contain a higher amount of sucrose compared to conventional unfermented and fermented cocoa beans.

[0073] Sucrose is responsible for sweetness. Therefore, Feature 6 indicates that microwave-heat-treated cocoa beans have a stronger sweetness due to sucrose compared to conventional unfermented and fermented cocoa beans. Microwave heating inactivates enzymes inherent in cocoa beans, suppressing the breakdown of sucrose, a disaccharide. In addition, microwave heating kills microorganisms such as yeast that utilize sucrose. This makes Feature 6 possible.

[0074] There is no particular upper limit to the amount of sucrose in microwave-treated cocoa beans. For example, the amount of sucrose in microwave-treated cocoa beans may be 35 mg / g or less, 30 mg / g or less, or 25 mg / g or less, based on the mass of the microwave-treated cocoa beans. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0075] The amount of sucrose in microwave-heat-treated cocoa beans can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0076] <Feature 7> The total amino acid content in microwave-heat-treated cocoa beans is preferably 2400 μg / g or less, more preferably 2300 μg / g or less, and even more preferably 2250 μg / g or less, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 7". Note that "μg / g" refers to the total amino acid content (μg) per gram of microwave-heat-treated cocoa beans.

[0077] Feature 7 indicates that the total amino acid content of microwave-heat-treated cocoa beans is lower compared to conventional unfermented and fermented cocoa beans.

[0078] Microwave heating inactivates enzymes inherent in cocoa beans, suppressing protein degradation. This enables the realization of Feature 7.

[0079] Cocoa beans that have undergone microwave heating treatment possessing characteristic 7 have a lower total amino acid content compared to conventional unfermented and fermented cocoa beans. As a result, the Maillard reaction between reducing sugars and amino acids is less likely to occur, and therefore, browning of the endosperm of the cocoa beans is less likely to occur.

[0080] There is no particular lower limit to the total amino acid content in microwave-treated cocoa beans. The total amino acid content in microwave-treated cocoa beans may be, for example, 1950 μg / g or more, 2000 μg / g or more, or 2100 μg / g or more, based on the mass of the microwave-treated cocoa beans. Each of these lower limits may be combined with any of the upper limits mentioned above.

[0081] The total amino acid content in microwave-heated cocoa beans refers to the sum of the 20 amino acids that make up proteins (Asp, Thr, Ser, Asn, Glu, Gln, Gly, Ala, Val, Cys, Met, Ile, Leu, Tyr, Phe, Trp, Lys, His, Arg, and Pro).

[0082] The total amino acid content in microwave-heat-treated cocoa beans can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0083] The microwave-heat-treated cocoa beans obtained by the manufacturing method of the present invention include, in addition to the microwave-heat-treated cocoa beans obtained in step (b), cocoa beans obtained in step (b) that have been subjected to one or more processes selected from crushing, grinding, drying, sterilization, and roasting. Crushing, grinding, drying, sterilization, and roasting can each be carried out according to conventional methods. However, the microwave-heat-treated cocoa beans obtained by the manufacturing method of the present invention do not include cocoa bean processed products at stages after cocoa nibs (e.g., cocoa nibs, cocoa mass, cocoa butter, cocoa cake, cocoa powder, etc.).

[0084] By producing cocoa mass using microwave-heat-treated cocoa beans obtained by the manufacturing method of the present invention (including cocoa beans obtained in step (b) that have been subjected to one or more processes selected from crushing, grinding, drying, sterilization, and roasting), a low-viscosity cocoa mass can be obtained.

[0085] Cocoa mass can be obtained, for example, as follows: First, the microwave-heated cocoa beans obtained in step (b) are subjected to hulling and roasting to obtain cocoa nibs. The microwave-heated cocoa beans obtained in step (b) may be sterilized before being subjected to hulling and roasting. Sterilization can be carried out according to methods known as general methods for sterilizing cocoa beans. Hulling can be carried out before or after roasting. Hulling can be carried out according to conventional methods using a separator. In hulling, the cocoa beans are crushed and the hulls are removed. Roasting can be carried out according to conventional methods using a roaster. Roasting can be carried out, for example, so that the temperature is between 100°C and 160°C. Next, cocoa mass is obtained by grinding the cocoa nibs. Grinding can be carried out according to conventional methods using a grinder or refiner. Multiple types of cocoa nibs may be mixed in a blender and then ground.

[0086] The viscosity of cocoa mass with a median diameter of 7 μm or more and 8 μm or less, and a moisture content of 3% by mass or more and 4% by mass or less, is preferably 10,000 cP or less, more preferably 4,500 cP or more and 9,000 cP or less, even more preferably 4,700 cP or more and 8,500 cP or less, and even more preferably 5,000 cP or more and 8,000 cP or less. This makes it possible to suppress a decrease in food production efficiency (for example, a decrease in liquid transferability, loss of food raw materials, etc.) when producing food using cocoa mass as a raw material. The moisture content, median diameter, and viscosity of cocoa mass can be measured using cocoa mass as a sample and by the method described in the examples. [Examples]

[0087] [Example 1] (1) Preparation of unfermented cocoa beans treated with microwave Baba (raw cocoa beans with pulp) were extracted from Carmelo cocoa pods grown in Mexico. 200g of the extracted baba were divided into resealable plastic bags and heated in a microwave oven (Whirpool WM1211D (1350W, 50Hz)) for 3 minutes. The microwave treatment was performed with the zip partially open. The microwaved baba was removed from the bags, and without removing the pulp, was left in the sun to dry until the moisture content reached 6-7% by mass. In this way, microwaved unfermented cocoa beans were obtained.

[0088] (2) Evaluation of cocoa beans [L * a * b * L of the color system * value, a * Value and b * [Measurement of Values] The cocoa beans obtained in (1) above were used as the sample. The sample was crushed with a roller. The resulting crushed material was placed in a container and melted in a 55°C water bath for 10 minutes, then molded using a plain chocolate mold. After removing the resulting molded product from the chocolate mold, the L of the surface of the molded product that was in contact with the chocolate mold was examined. * a * b * L of the color system * value, a * Value and b * The values ​​were measured three times, and the average was calculated. The measurement results are shown in Table 1. Each value in Table 1 is the average of the three measurements.

[0089] L * value, a * Value and b * The values ​​were measured using a Konica Minolta CR-400 colorimeter, in accordance with the Spectroscopic Colorimetric Method and Geometric Condition c described in JIS Z8722:2009, using the SCI method. The SCI method is a method that measures based on all reflected light (including specular reflection).

[0090] [Measurement of total polyphenols, procyanidins, theobromine, and caffeine] The cacao beans obtained in (1) above were used as samples. 9 mL of hexane was added to 1 g of the sample, and the mixture was shaken at room temperature for 30 minutes. Then, it was centrifuged (3000 rpm, 10 minutes, 4°C), and the supernatant was discarded. This operation was performed a total of 2 times, and then it was stored in a draft to remove hexane (defatted).

[0091] 50 mL of 50% methanol was added to the defatted sample, and the mixture was heated under reflux (60 minutes, 83°C). Then, it was centrifuged (3000 rpm, 10 minutes, 23°C) to obtain an extract. This operation was performed 2 times, and the extracts obtained in each operation were combined to obtain 100 mL of an extract. Using the obtained extract, measurements of the total polyphenol content, procyanidin content, theobromine content, and caffeine content were carried out.

[0092] The measurement of the total polyphenol content was carried out using the Folin-Ciocalteu method. The measurement results are shown in Table 2. The total polyphenol content is expressed as the amount converted to (-)-epicatechin.

[0093] The measurements of the procyanidin content, theobromine content, and caffeine content were carried out using HPLC. The measurement results are shown in Table 2. The procyanidin content is the total amount of (+)-catechin, procyanidin B2 (dimer), (-)-epicatechin, procyanidin C1 (trimer), cinnamtannin A2 (tetramer), and procyanidin B5 (dimer), and is expressed as the amount converted to (-)-epicatechin (epicatechin equivalent).

[0094] During HPLC, the obtained extract was filtered through a 0.45 μL filter to obtain an HPLC sample. The measurement conditions for HPLC were as follows. Note that "ACN" means acetonitrile and "TFA" means trifluoroacetic acid.

[0095] <HPLC measurement conditions> Column: Develosil ODS-HG-5 Column temperature: 40°C Mobile phase A: ultrapure water-TFA (ultrapure water: TFA = 100:0.1) Mobile phase B: ACN-TFA (ACN:TFA=100:0.1) Flow rate: 0.8mL / min Detector: UV 280nm Gradient Program:

[0096] [Table B]

[0097] [Measurement of total amino acid content] The cocoa beans obtained in (1) above were used as the sample. 5 g of the sample was mixed with 30 mL of hexane and shaken at room temperature for 20 minutes. Then, it was centrifuged (3000 rpm, 15 minutes, 4°C), and the supernatant was discarded. This procedure was repeated a total of two times, and the sample was stored in a fume hood to remove the hexane (degreased).

[0098] After degreasing, 25 mL of 80% ethanol was added to the sample and shaken at room temperature for 60 minutes. Then, the sample was centrifuged (1,000 g, 15 minutes, 23°C), and the supernatant was transferred to a 50 mL volumetric flask. This procedure was repeated twice, and then the solution was made up with 80% ethanol to obtain 50 mL of extract.

[0099] The obtained extract was further diluted twice with 0.02N hydrochloric acid, and the total amino acid content was measured using the diluted solution. The measurement results are shown in Table 3. The total amino acid content refers to the sum of the 20 amino acids that make up the protein (Asp, Thr, Ser, Asn, Glu, Gln, Gly, Ala, Val, Cys, Met, Ile, Leu, Tyr, Phe, Trp, Lys, His, Arg, and Pro).

[0100] The total amino acid content was measured using a fully automated amino acid analyzer (Hitachi High-Technologies Corporation L-8800) via the post-column derivatization method.

[0101] [Measurement of sucrose quantity] The cacao beans obtained in (1) above were used as samples. 30 mL of hexane was added to 5 g of the sample, and the mixture was shaken at room temperature for 20 minutes. Then, it was centrifuged (3000 rpm, 15 minutes, 4 °C), and the supernatant was discarded. This operation was performed a total of 2 times, and then it was stored in a draft to remove hexane (defatted).

[0102] 20 mL of 80% ethanol was added to the defatted sample, and the mixture was shaken at room temperature for 20 minutes. Then, it was made up to 50 mL to obtain 50 mL of an extract. Using the obtained extract, the amount of sucrose was measured by HPLC. The results are shown in Table 4.

[0103] During HPLC, the obtained extract was filtered through a 0.45 μL filter and used as a sample for HPLC. The measurement conditions for HPLC were as follows.

[0104] <HPLC measurement conditions> Column: apHera NH2 Polymer (25 cm × 4.6 mm) Column temperature: forty °C Mobile phase A: ACN - water (ACN: water = 75:25) Flow rate: 1.0 mL / min Detector: RID

[0105] (3) Preparation of cacao mass 400 g of the cacao beans obtained in (1) above were roasted so that the product temperature became 120 °C. A cut test was performed on the roasted Criollo cacao, and the purple beans were removed. Then, the outer skin was removed to obtain cacao nibs. The obtained cacao nibs were ground with a roll to obtain cacao mass.

[0106] (4) Evaluation of cacao mass [Measurement of moisture content] The cocoa mass obtained in (3) above was used as the sample. The moisture content of the sample was measured in accordance with "5. Carbohydrates, a. Moisture, (3) Reduced Pressure Heating and Drying Method" in "Attachment: Analytical Methods for Nutritional Components, etc." (https: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / food_labeling_cms101_200327_11.pdf) of the Food Labeling-Related Notification "Regarding Food Labeling Standards (Shokushokuhyo No. 139, March 30, 2015)" issued by the Consumer Affairs Agency of Japan. The measurement results are shown in Table 5.

[0107] The method for measuring the moisture content is as follows: Determine the constant weight (W0(g)) of a weighing dish (with lid) with a base diameter of 50 mm. Next, take 2 g of sample into the weighing dish and weigh it (W1(g)). Then, with the lid of the weighing dish slightly ajar, place it in a vacuum dryer adjusted to 100°C and set the reduced pressure to 25 mmHg while using a vacuum pump to draw in suction. After 2 hours of reduced-pressure drying, stop the vacuum pump, gently introduce dehumidified air into the vacuum dryer to return to atmospheric pressure, remove the weighing dish, put the lid back on, and determine the constant weight (W2(g)). The moisture content in the sample can be determined by the following formula. Moisture content (mass%) in the sample = {(W1-W2) / (W1-W0)} × 100

[0108] [Median diameter (D 50 ) measurement] The cocoa mass obtained in (3) above was used as the sample. 0.3 g of the sample was placed in a container, dissolved in a 50°C water bath for 10 minutes, then dispersed in 50 mL of isopropanol, treated in an ultrasonic bath for 2 minutes, and the sample was collected while stirring with a stirrer. The collected sample was dispersed in a cell filled with isopropanol, and the volume-based particle size distribution was measured using a Shimadzu Corporation laser diffraction particle size distribution analyzer SALD-2200, and the median diameter (D 50 The median diameter (D) was measured. The measurement results are shown in Table 5. 50 ) is the particle size at which the cumulative volume accounts for 50% in the volume-based particle size distribution.

[0109] [Viscosity measurement] The cocoa mass obtained in (3) above was used as the sample. 10 g of the sample was placed in a container and dissolved in a 50°C water bath for 10 minutes. The container was then removed from the water bath and allowed to cool to room temperature, and the cocoa mass was allowed to cool to 32°C. The viscosity of the cocoa mass after cooling was measured using a Visco Tester VT-06 and rotor No. 2 manufactured by Rion Co., Ltd. The measurement results are shown in Table 5.

[0110] [Comparative Example 1] Baba (raw cocoa beans with pulp attached) were extracted from Carmelo variety cocoa pods grown in Mexico. The extracted baba was left in the sun and dried until the moisture content reached 6-7% by mass. This yielded unfermented cocoa beans that had not undergone microwave treatment. Using the obtained cocoa beans, cocoa bean evaluation, cocoa mass preparation, and cocoa mass evaluation were performed in the same manner as in Example 1. The measurement results are shown in Tables 1-5.

[0111] [Comparative Example 2] Baba (raw cocoa beans with pulp) were extracted from Carmelo cocoa pods grown in Mexico. The extracted baba were placed in a fermentation box and fermentation was started for a total of 3 days. After fermentation, 200g of cocoa beans were removed from the fermentation box, divided into resealable plastic bags, and heated in a microwave oven (Whirpool WM1211D (1350W, 50Hz)) for 3 minutes. The microwave heating was performed with the zip closure partially open.

[0112] The microwave-treated baba was removed from the bag and, without removing the pulp, was left in the sun to dry until the moisture content reached 6-7% by mass. In this way, cocoa beans that had been microwave-treated after fermentation were obtained. The obtained cocoa beans were evaluated in the same manner as in Example 1. The measurement results are shown in Tables 1-4.

[0113] [Comparative Example 3] Baba (raw cocoa beans with pulp attached) were extracted from Carmelo variety cocoa pods grown in Mexico. The extracted baba were placed in a fermentation box and fermentation was started for a total of 3 days. After fermentation, the cocoa beans were left in the sun and dried until the moisture content reached 6-7% by mass. In this way, fermented cocoa beans that had not been microwaved were obtained. The obtained cocoa beans were evaluated in the same manner as in Example 1. The measurement results are shown in Tables 1-4.

[0114] [Table 1]

[0115] [Table 2]

[0116] [Table 3]

[0117] [Table 4]

[0118] [Table 5]

[0119] As shown in Table 5, there was no significant difference between the moisture content and median diameter of the cocoa mass obtained in Example 1 and the cocoa mass obtained in Comparative Example 1. However, the viscosity of the cocoa mass obtained in Example 1 was significantly lower than that of the cocoa mass obtained in Comparative Example 1.

Claims

1. The following steps: (a) the process of preparing the contents of a cocoa pod, including cocoa beans, in an unfermented state; and (b) A process to perform microwave heating on the contents of the cocoa pod prepared in step (a), and after the microwave heating, perform a drying process to obtain microwave-heat-treated cocoa beans. A method for producing microwave-heat-treated cocoa beans, including After drying the microwave heat-treated cacao beans, they were pulverized. The obtained pulverized product was dissolved in 55°C hot water for 10 minutes and then molded into a chocolate shape. When measuring the L*, a*, and b* values of the obtained molded product in the L*a*b* color system, L ＊ a ＊ b ＊ value of the color system L ＊ value, a ＊ value and b ＊ values are, respectively, L ＊ value: 43 or more and 55 or less, a ＊ value: 2.0 or more and 9.5 or less and b ＊ value: 7.0 or more and 23.5 or less, said manufacturing method.

2. The manufacturing method according to claim 1, wherein the contents of the cocoa pod are cocoa pod contents derived from Criollo cocoa.

3. The manufacturing method according to claim 1 or 2, wherein the cocoa pod contents prepared in step (a) include pulp.

4. The manufacturing method according to claim 3, wherein in step (b), the microwave heating treatment is performed while the cocoa beans and the pulp are in contact.

5. The manufacturing method according to claim 3, wherein in step (b), after the microwave heating treatment, the pulp is removed from the contents of the cocoa pod, and then the drying treatment is performed to obtain the microwave-heat-treated cocoa beans.

6. In step (b), after the microwave heating treatment, the drying treatment is performed without removing the pulp from the contents of the cocoa pod to obtain the microwave-heat-treated cocoa beans, as described in claim 3.

7. The manufacturing method according to claim 1 or 2, wherein the total amount of polyphenols in the microwave-heat-treated cocoa beans is 42 mg / g or more.

8. The manufacturing method according to claim 1 or 2, wherein the amount of procyanidin in the microwave-heat-treated cocoa beans is 15 mg / g or more.

9. The manufacturing method according to claim 1 or 2, wherein the theobromine content in the microwave-heat-treated cocoa beans is 11.5 mg / g or less.

10. The manufacturing method according to claim 1 or 2, wherein the amount of caffeine in the microwave-heat-treated cocoa beans is 5.0 mg / g or less.

11. The manufacturing method according to claim 1 or 2, wherein the amount of sucrose in the microwave-heat-treated cocoa beans is 15 mg / g or more.

12. The manufacturing method according to claim 1 or 2, wherein the total amount of amino acids in the microwave-heat-treated cocoa beans is 2400 μg / g or less.

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