Cocoa bean processed products, food ingredient compositions and foods

Abstract

The purpose of the present invention is to provide a very milky processed cocoa bean product, a food ingredient including said processed cocoa bean product, and a food product including said food ingredient, the processed cocoa bean product including at least one selected from acetone, 2-methyl butanal, 3-methyl butanal, and isopropyl alcohol, and satisfying at least one of (A)-(C) below when the processed cocoa bean product is analyzed using a solid phase micro extraction-gas chromatography-mass spectrometry method: (A) the ratio of the peak area of the acetone to the peak area of the 2-methyl butanal is at least 5.0; (B) the ratio of the peak area of the acetone to the peak area of the 3-methyl butanal is at least 8.0; and (C) the ratio of the peak area of the acetone to the peak area of the isopropyl alcohol is at least 1.2.

Description

[Technical Field]

[0001] The present invention relates to a cocoa bean processed product, a food ingredient containing the cocoa bean processed product, and a food product containing the food ingredient. [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] Japanese Patent Application Publication No. 7-16059 [Overview of the project] [Problems that the invention aims to solve]

[0007] Cocoa mass prepared from conventionally fermented cocoa beans has a strong cocoa and roasted flavor, but a weak milky flavor. On the other hand, cocoa mass prepared from conventionally unfermented cocoa beans has a weaker cocoa and roasted flavor compared to cocoa mass prepared from conventionally fermented cocoa beans. However, cocoa mass prepared from conventionally unfermented cocoa beans has a strong bean-like flavor, a grassy flavor, and a sour flavor, and a weak milky flavor.

[0008] Therefore, the present invention aims to provide a cocoa bean processed product with a strong milky flavor, a food ingredient containing the cocoa bean processed product, and a food product containing the food ingredient. [Means for solving the problem]

[0009] The present invention provides the following cocoa bean processed products, food ingredients, and food products. [1] A cocoa bean product comprising acetone and at least one selected from 2-methylbutanal, 3-methylbutanal, hexanal, acetic acid and isopropyl alcohol, When the aforementioned cocoa bean processed product was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (A) to (E) were obtained: (A) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal is 5.0 or greater; (B) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal is 8.0 or greater; (C) The ratio of the peak area of ​​acetone to the peak area of ​​isopropyl alcohol is 1.2 or greater; (D) The ratio of the peak area of ​​acetone to the peak area of ​​hexanal is 4.0 or greater; (E) The ratio of the peak area of ​​acetone to the peak area of ​​acetic acid is 0.03 or greater. The cocoa bean processed product that satisfies at least one of the following conditions. [2] The cocoa bean product comprises acetone and at least one selected from 2-methylbutanal, 3-methylbutanal and isopropyl alcohol, The cocoa bean processed product described in [1], which, when analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, satisfies at least one of (A) to (C) above. [3] The cocoa bean product comprises at least one selected from hexanal and acetic acid, The cocoa bean processed product described in [2] is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry and satisfies at least one of (D) to (E). [4] The cocoa bean product comprises acetone, 2-methylbutanal, 3-methylbutanal, isopropyl alcohol, hexanal, and acetic acid. The cacao bean processed product according to [3], which satisfies all of the following (A) to (E) when analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. [5]L * a * b * The L value of the color system * value, a * value and b * values are, respectively, L * value: 42 or more and 55 or less, a * value: 3.0 or more and 7.0 or less and b * value: 9.0 or more and 15.0 or less, the cacao bean processed product according to any one of [1] to [4]. [6] The cacao bean processed product according to any one of [1] to [5], wherein the amount of γ-aminobutyric acid is 200 μg / g or less. [7] The cacao bean processed product according to any one of [1] to [6], wherein the cacao bean processed product is cacao mass. [8] The cacao bean processed product according to [7], wherein the median diameter is 7 μm or more and 8 μm or less, and the viscosity in a state where the water content is 3% by mass or more and 4% by mass or less is 10000 cP or less. [9] A food raw material composition containing the cacao bean processed product according to any one of [1] to [8].

[10] A food containing the food raw material composition according to [9].

[11] The food according to

[10] , wherein the food is selected from beverages, frozen desserts, and oily confectioneries.

[12] The food contains acetone and at least one selected from 2-methylbutanal and 3-methylbutanal. When the food is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (F) and (G): (F) The ratio of the peak area of acetone to the peak area of 2-methylbutanal is 0.25 or more; (G) The ratio of the peak area of acetone to the peak area of 3-methylbutanal is 0.50 or more. The food according to

[10] or

[11] , which satisfies at least one of the above.

[13] The food according to

[12] , wherein the food is a beverage. [Effects of the Invention]

[0010] According to the present invention, a cocoa bean processed product with a strong milky flavor, a food ingredient containing the cocoa bean processed product, and a food product containing the food ingredient are provided. [Modes for carrying out the invention]

[0011] The present invention will be described below.

[0012] Cocoa bean products One aspect of the present invention relates to a cocoa bean processed product.

[0013] Cocoa bean products are materials obtained by processing cocoa beans.

[0014] Cacao beans are the seeds of the cacao plant (Theobroma cacao). Cacao beans have an outer shell (shell or husk), and inside the shell are the endosperm (nib) and germ. Examples of cacao varieties include Criollo, Forastero, and Trinitario.

[0015] The cocoa bean processed product of the present invention may be made from cocoa beans of any cocoa variety, as long as it has the characteristic 1α described later, but it is preferable that it is made from cocoa beans of the Criollo variety. One type of Criollo variety is the Carmelo variety. In one embodiment, the cocoa bean processed product of the present invention is made from cocoa beans of the Carmelo variety. The endosperm of the cocoa beans of the Carmelo variety is white. It is preferable that the origin of the Carmelo variety cocoa is the United Mexico.

[0016] Examples of processed cocoa beans include cocoa nibs, cocoa mass, cocoa butter, cocoa cake, and cocoa powder. Processed cocoa beans that have undergone desired processing after harvesting but are processed before cocoa nibs are not considered "processed cocoa beans" in this invention. Processed cocoa beans that have undergone desired processing after harvesting but are processed before cocoa nibs include, for example, processed cocoa beans that have undergone one or more processing selected from crushing, grinding, drying, sterilization, and roasting after harvesting.

[0017] Cacao nibs are a processed product obtained by removing the outer shell and roasting cacao beans. Alternatively, the cacao beans may be sterilized before the removal and roasting processes. Sterilization can be carried out according to commonly known methods for sterilizing cacao beans. The removal process can be performed before or after roasting. The removal process can be carried out using a separator according to conventional methods. In the removal process, the cacao beans are crushed and the outer shell is removed. Roasting can be carried out using a roaster according to conventional methods. For example, the roasting process can be carried out so that the product temperature is between 100°C and 160°C.

[0018] Cocoa mass is a processed product obtained by grinding cocoa nibs. Grinding can be carried out using a grinder or refiner according to conventional methods. Alternatively, multiple types of cocoa nibs may be mixed in a blender before grinding.

[0019] Cocoa butter and cocoa cake are processed products obtained by separating the fat from cocoa mass. The separated fat is cocoa butter, and the remaining substance after removing the cocoa butter from the cocoa mass is cocoa cake. The fat separation process can be carried out using a cocoa press according to conventional methods.

[0020] Cocoa powder is a processed product obtained by grinding cocoa cake. The grinding process can be carried out using a cocoa mill according to conventional methods.

[0021] The cocoa bean processed product of the present invention may be any type of cocoa bean processed product as long as it has the characteristic 1α described later, but it is preferably cocoa nibs or cocoa mass, and more preferably cocoa mass.

[0022] The characteristics of the cocoa bean processed product of the present invention will be described below.

[0023] <Feature 1α> The cocoa bean processed product of the present invention comprises acetone and at least one selected from 2-methylbutanal, 3-methylbutanal, isopropyl alcohol, hexanal, and acetic acid. When the cocoa bean processed product of the present invention is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS), the following (A) to (E) are obtained: (A) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal (hereinafter referred to as "ratio R1") is 5.0 or greater; (B) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal (hereinafter referred to as "ratio R2") is 8.0 or greater; (C) The ratio of the peak area of ​​acetone to the peak area of ​​isopropyl alcohol (hereinafter referred to as "ratio R3") is 1.2 or greater; (D) The ratio of the peak area of ​​acetone to the peak area of ​​hexanal (hereinafter referred to as "ratio R4") is 4.0 or greater; (E) The ratio of the peak area of ​​acetone to the peak area of ​​acetic acid (hereinafter referred to as "ratio R5") is 0.03 or greater. It satisfies at least one of the following conditions. This characteristic is called "Feature 1α".

[0024] The cocoa bean processed product of the present invention contains at least acetone and 2-methylbutanal if (A) is satisfied, at least acetone and 3-methylbutanal if (B) is satisfied, at least acetone and isopropyl alcohol if (C) is satisfied, at least acetone and hexanal if (D) is satisfied, and at least acetone and acetic acid if (E) is satisfied.

[0025] The cocoa bean processed product of the present invention may contain two, three, four, or five components selected from 2-methylbutanal, 3-methylbutanal, isopropyl alcohol, hexanal, and acetic acid. The cocoa bean processed product of the present invention may also contain components other than acetone, 2-methylbutanal, 3-methylbutanal, isopropyl alcohol, hexanal, and acetic acid.

[0026] The cocoa bean processed product of the present invention comprises acetone and at least one selected from 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, and it is preferable that the cocoa bean processed product of the present invention satisfies at least one of (A) to (C) when analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. This embodiment is referred to as "Embodiment 1".

[0027] In Embodiment 1, the cocoa bean product contains acetone and at least two selected from 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, and it is preferable that at least two of (A) to (C) are satisfied when the cocoa bean product is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. This embodiment is referred to as "Embodiment 2".

[0028] In Embodiment 1, the cocoa bean product contains acetone, 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, and it is more preferable that all of (A) to (C) are satisfied when the cocoa bean product is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry. This embodiment is referred to as "Embodiment 3".

[0029] In Embodiments 1 to 3, the cocoa bean product preferably contains at least one selected from hexanal and acetic acid, and when the cocoa bean product is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, it is preferable that at least one of (D) to (E) is satisfied.

[0030] In embodiments 1 to 3, the cocoa bean product contains hexanal and acetic acid, and it is more preferable that the cocoa bean product satisfies all of (D) to (E) when analyzed by solid-phase microextraction-gas chromatography-mass spectrometry.

[0031] In the most preferred embodiment, the cocoa bean product contains acetone, 2-methylbutanal, 3-methylbutanal, isopropyl alcohol, hexanal, and acetic acid, and when the cocoa bean product is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, all of (A) to (E) are satisfied.

[0032] Acetone is an indicator of milkiness, 2-methylbutanal is an indicator of bean-like odor, 3-methylbutanal is an indicator of bean-like odor, hexanal is an indicator of grassy odor, acetic acid is an indicator of sourness, and isopropyl alcohol is an indicator of pungent odor.

[0033] A ratio R1 of 5.0 or higher indicates that the cocoa bean processed product of the present invention has a stronger milky flavor and a weaker beany flavor compared to cocoa bean processed products obtained by processing conventional fermented or unfermented cocoa beans. From the viewpoint of achieving a stronger milky flavor and a weaker beany flavor, the ratio R1 is preferably 6.0 or higher, more preferably 8.0 or higher, and even more preferably 10 or higher. There is no particular upper limit to the ratio R1. For example, the ratio R1 may be 45 or less, 35 or less, or 25 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0034] A ratio R2 of 8.0 or higher indicates that the cocoa bean processed product of the present invention has a stronger milky flavor and a weaker beany flavor compared to cocoa bean processed products obtained by processing conventional fermented or unfermented cocoa beans. From the viewpoint of achieving a stronger milky flavor and a weaker beany flavor, the ratio R2 is preferably 10 or higher, more preferably 15 or higher, and even more preferably 25 or higher. There is no particular upper limit to the ratio R2. For example, the ratio R2 may be 60 or less, 50 or less, or 45 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0035] A ratio R3 of 1.2 or higher indicates that the cocoa bean processed product of the present invention has a stronger milky flavor and a weaker pungent odor compared to cocoa bean processed products obtained by processing conventional fermented or unfermented cocoa beans. From the viewpoint of achieving a stronger milky flavor and a weaker pungent odor, the ratio R3 is preferably 1.3 or higher, more preferably 1.4 or higher, and even more preferably 1.5 or higher. There is no particular upper limit to the ratio R3. For example, the ratio R3 may be 3.5 or lower, 3.0 or lower, or 2.5 or lower. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0036] A ratio R4 of 4.0 or higher indicates that the cocoa bean processed product of the present invention has a stronger milky flavor and a weaker grassy flavor compared to cocoa bean processed products obtained by processing conventional fermented or unfermented cocoa beans. From the viewpoint of achieving a stronger milky flavor and a weaker grassy flavor, the ratio R4 is preferably 5.0 or higher, more preferably 6.0 or higher, and even more preferably 7.0 or higher. There is no particular upper limit to the ratio R4. For example, the ratio R4 may be 25 or less, 20 or less, or 15 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0037] A ratio R5 of 0.03 or higher indicates that the cocoa bean processed product of the present invention has a stronger milky flavor and weaker acidity compared to cocoa bean processed products obtained by processing conventional fermented or unfermented cocoa beans. From the viewpoint of achieving a stronger milky flavor and weaker acidity, the ratio R5 is preferably 0.04 or higher, more preferably 0.05 or higher, and even more preferably 0.06 or higher. There is no particular upper limit to the ratio R5. For example, the ratio R5 may be 0.2 or lower, 0.15 or lower, or 0.1 or lower. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0038] Analysis of the cocoa bean processed product of the present invention by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS) can be performed using the cocoa bean processed product of the present invention as a sample, according to the method described in the examples.

[0039] The cocoa bean processed product of the present invention preferably has one or more of the features 2α to 4α described later, in addition to feature 1α. From the viewpoint of realizing one or more of the features 2α to 4α described later, in addition to feature 1α, the cocoa bean processed product of the present invention is preferably a material obtained by processing Criollo cocoa beans, more preferably cocoa nibs or cocoa mass obtained by processing Criollo cocoa beans, and even more preferably cocoa mass obtained by processing Criollo cocoa beans. From the same viewpoint, the Criollo cocoa is preferably Carmelo cocoa, and the origin of the Carmelo cocoa is preferably Mexico.

[0040] <Feature 2α> L in the cocoa bean processed product of the present invention * a * b * L of the color system * value, a * Value and b * The values ​​are, L * Value: Preferably 42 to 55, more preferably 43 to 53, even more preferably 44 to 50. a * Value: Preferably 3.0 to 7.0, more preferably 3.5 to 6.5, even more preferably 4.0 to 6.0, and b * Value: Preferably 9.0 to 15.0, more preferably 10.0 to 14.0, and even more preferably 11.0 to 13.0. This feature is called "feature 2α".

[0041] "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.

[0042] L * value, a * Value and b * The values ​​can be measured using the cocoa bean processed product of the present invention as a sample, according to the method described in the examples.

[0043] <Feature 3α> The amount of γ-aminobutyric acid in the cocoa bean processed product of the present invention is preferably 200 μg / g or less, more preferably 150 μg / g or less, and even more preferably 100 μg / g or less, based on the mass of the cocoa bean processed product of the present invention. This characteristic is referred to as "Feature 3α". Note that "μg / g" means the amount of γ-aminobutyric acid (μg) per gram of the cocoa bean processed product of the present invention.

[0044] Feature 3α indicates that the amount of γ-aminobutyric acid in the cocoa bean processed product of the present invention is lower compared to cocoa bean processed products obtained by processing conventional unfermented or fermented cocoa beans.

[0045] Gamma-aminobutyric acid is the cause of bitterness. Therefore, feature 3α indicates that the bitterness caused by gamma-aminobutyric acid in the cocoa bean processed product of the present invention is weaker compared to cocoa bean processed products obtained by processing conventional unfermented or fermented cocoa beans.

[0046] The lower limit of the γ-aminobutyric acid content in the cocoa bean processed product of the present invention is not particularly limited. The γ-aminobutyric acid content in the cocoa bean processed product of the present invention may be, for example, 0 μg / g or more, 10 μg / g or more, or 50 μg / g or more, based on the mass of the cocoa bean processed product of the present invention. Each of these lower limits may be combined with any of the upper limits described above.

[0047] The amount of γ-aminobutyric acid can be measured using the cocoa bean processed product of the present invention as a sample, by the method described in the examples.

[0048] <Feature 4α> The viscosity of the cocoa bean processed product of the present invention 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, when the median diameter is 7 μm or more and 8 μm or less and the moisture content is 3% by mass or more and 4% by mass or less. This characteristic is referred to as "Feature 4α".

[0049] Feature 4α indicates that the viscosity of the cocoa bean processed product of the present invention is lower compared to cocoa bean processed products obtained by processing conventional unfermented cocoa beans. As a result, when manufacturing food using the cocoa bean processed product of the present invention as a raw material, it is possible to suppress a decrease in the efficiency of food manufacturing (for example, a decrease in liquid transferability, loss of food raw materials, etc.).

[0050] The median diameter, moisture content, and viscosity can be measured using the cocoa bean processed product of the present invention as a sample, according to the method described in the examples.

[0051] The median diameter (D) of the cocoa bean processed product of the present invention 50) is the particle size at which the cumulative volume accounts for 50% in the volume-based particle size distribution of the cocoa bean processed product of the present invention, as measured by the laser diffraction particle size distribution method.

[0052] <Method for manufacturing cocoa bean products> The cocoa bean processed product of the present invention can be manufactured by processing microwave-heat-treated cocoa beans produced by the following method.

[0053] The method for producing microwave-heat-treated cocoa beans is as follows: (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. Includes.

[0054] <Process (a)> Step (a) is the process of preparing the contents of the cocoa pod, including cocoa beans, in an unfermented state.

[0055] Examples of cacao varieties from which the contents of the cacao pods originate include Criollo, Forastero, and Trinitario. The cacao variety from which the contents of the cacao pods originate is preferably Criollo, and more preferably Carmelo. Carmelo is a type of Criollo. The endosperm of Carmelo cacao beans is white. The origin of Carmelo cacao is preferably Mexico.

[0056] 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.

[0057] 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.

[0058] 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 1β to 8β described later can be efficiently obtained. Microwave-heat-treated cocoa beans having one or more of the characteristics 1β to 8β described later preferably have at least characteristic 1β. 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.

[0059] 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.

[0060] Unlike conventional typical processes, step (a) prepares the contents of the cocoa pod, including the cocoa beans, in an unfermented state.

[0061] "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.

[0062] 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.

[0063] <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.

[0064] 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.

[0065] 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.

[0066] 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.

[0067] 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.

[0068] 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 more of the characteristics 1β to 8β described later can be efficiently obtained. Microwave-heat-treated cocoa beans having one or more of the characteristics 1β to 8β described later preferably have at least characteristic 1β.

[0069] 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.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] The microwave-heat-treated cocoa beans obtained in step (b) preferably have one or more of the characteristics 1β to 8β described later. Microwave-heat-treated cocoa beans having one or more of the characteristics 1β to 8β described later preferably have at least characteristic 1β. From the viewpoint of realizing one or more of the characteristics 1β to 8β described later, the cocoa pod contents prepared in step (a) preferably have cocoa pod contents derived from Criollo cocoa, the Criollo cocoa preferably have Carmelo cocoa, and the origin of the Carmelo cocoa preferably has been Mexico.

[0075] <Feature 1β> 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 feature is called "Feature 1β".

[0076] "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.

[0077] 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.

[0078] Feature 1β 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 1β 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).

[0079] Furthermore, feature 1β indicates that the amount of anthocyanins in microwave-heat-treated cocoa beans is low.

[0080] 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.

[0081] 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.

[0082] Anthocyanins are a general term for glycosides in which a sugar is bonded to anthocyanidin, which has the skeleton shown in formula (I).

[0083] [ka]

[0084] Examples of anthocyanidins, which are aglycones, include cyanidin, delphinidin, pelargonidin, peonidin, petunidin, and malvidin.

[0085] 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.

[0086] Examples of sugars that bind to anthocyanidins include monosaccharides such as glucose, galactose, and arabinose, and disaccharides such as rutinose and sophorus.

[0087] The method for measuring the amount of anthocyanins is as follows:

[0088] [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 two components using Cyanidin 3-O-β-D-Galactopyranoside Chloride (manufactured by FUJIFILM Wako Pure Chemical Corporation) 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.

[0089] <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:

[0090]

Table A

[0091] <Feature 2β> 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 2β". Note that "mg / g" refers to the total polyphenol content (mg) per gram of microwave-heat-treated cocoa beans.

[0092] Feature 2β 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 2β.

[0093] 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.

[0094] The total polyphenol content in microwave-heated cocoa beans is expressed as the amount converted to (-)-epicatechin.

[0095] The total polyphenol content can be measured using microwave-heated cocoa beans as a sample and 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.

[0096] 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.

[0097] Feature 2β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the total polyphenol content in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. There is no particular upper limit to the total polyphenol content in the cocoa bean processed product of the present invention. For example, the total polyphenol content in the cocoa bean processed product of the present invention may be 75 mg / g or less, 70 mg / g or less, or 65 mg / g or less, based on the mass of the cocoa bean processed product of the present invention. Each of these upper limits may be combined with any of the lower limits described above.

[0098] <Feature 3β> The amount of procyanidin 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 microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 3β". Note that "mg / g" refers to the amount of procyanidin (mg) per gram of microwave-heat-treated cocoa beans.

[0099] Feature 3β indicates that microwave-heat-treated cocoa beans contain a higher amount of procyanidin compared to conventionally fermented cocoa beans. Microwave heating inactivates enzymes inherent in cocoa beans, thereby enabling Feature 3β.

[0100] 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.

[0101] The amount of procyanidins 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.

[0102] The amount of procyanidin can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0103] Feature 3β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the amount of procyanidins in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. There is no particular upper limit to the amount of procyanidins in the cocoa bean processed product of the present invention. For example, the amount of procyanidins in the cocoa bean processed product of the present invention may be 50 mg / g or less, 45 mg / g or less, or 40 mg / g or less, based on the mass of the cocoa bean processed product of the present invention. Each of these upper limits may be combined with any of the lower limits described above.

[0104] <Feature 4β> 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 4β". Note that "mg / g" refers to the amount of theobromine (mg) per gram of microwave-heat-treated cocoa beans.

[0105] Feature 4β indicates that the theobromine content in microwave-heat-treated cocoa beans is lower compared to conventional unfermented cocoa beans.

[0106] Theobromine is responsible for bitterness. Therefore, characteristic 4β indicates that microwave-heat-treated cocoa beans have less theobromine-induced bitterness compared to conventional unfermented cocoa beans.

[0107] 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.

[0108] The theobromine content can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0109] Feature 4β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the theobromine content in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. The lower limit of the theobromine content in the cocoa bean processed product of the present invention is not particularly limited. For example, the theobromine content in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. Each of these lower limits may be combined with any of the upper limits described above.

[0110] <Feature 5β> 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 5β". Note that "mg / g" refers to the amount of caffeine (mg) per gram of microwave-heat-treated cocoa beans.

[0111] Feature 5β indicates that microwave-heated cocoa beans contain less caffeine compared to conventionally unfermented cocoa beans.

[0112] Caffeine is the cause of bitterness. Therefore, characteristic 5β indicates that microwave-heated cocoa beans have less caffeine-induced bitterness compared to conventionally unfermented cocoa beans.

[0113] 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.

[0114] The caffeine content can be measured using microwave-heated cocoa beans as a sample and by the method described in the examples.

[0115] Feature 5β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the caffeine content in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. The lower limit of the caffeine content in the cocoa bean processed product of the present invention is not particularly limited. For example, the caffeine content in the cocoa bean processed product of the present invention may be 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 cocoa bean processed product of the present invention. Each of these lower limits may be combined with any of the upper limits described above.

[0116] <Feature 6β> The amount of γ-aminobutyric acid in microwave-heat-treated cocoa beans is preferably 200 μg / g or less, more preferably 150 μg / g or less, and even more preferably 100 μg / g or less, based on the mass of the microwave-heat-treated cocoa beans. This characteristic is referred to as "Characteristic 6β". Note that "μg / g" refers to the amount of γ-aminobutyric acid (μg) per gram of microwave-heat-treated cocoa beans.

[0117] Feature 6β indicates that the amount of γ-aminobutyric acid in microwave-heat-treated cocoa beans is lower compared to conventional unfermented and fermented cocoa beans.

[0118] Gamma-aminobutyric acid is the cause of bitterness. Therefore, characteristic 6β indicates that microwave-heat-treated cocoa beans have less bitterness due to gamma-aminobutyric acid compared to conventional unfermented and fermented cocoa beans.

[0119] There is no particular lower limit to the amount of γ-aminobutyric acid in microwave-heat-treated cocoa beans. For example, the amount of γ-aminobutyric acid in microwave-heat-treated cocoa beans may be 0 μg / g or more, 10 μg / g or more, or 50 μg / 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.

[0120] The amount of γ-aminobutyric acid can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0121] Feature 6β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the amount of γ-aminobutyric acid in the cocoa bean processed product of the present invention is preferably 200 μg / g or less, more preferably 150 μg / g or less, and even more preferably 100 μg / g or less, based on the mass of the cocoa bean processed product of the present invention. The lower limit of the amount of γ-aminobutyric acid in the cocoa bean processed product of the present invention is not particularly limited. For example, the amount of γ-aminobutyric acid in the cocoa bean processed product of the present invention may be 0 μg / g or more, 10 μg / g or more, or 50 μg / g or more, based on the mass of the cocoa bean processed product of the present invention. Each of these lower limits may be combined with any of the upper limits described above.

[0122] <Feature 7β> 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 7β". Note that "mg / g" refers to the amount of sucrose (mg) per gram of microwave-heat-treated cocoa beans.

[0123] Feature 7β indicates that microwave-heat-treated cocoa beans contain a higher amount of sucrose compared to conventional unfermented and fermented cocoa beans.

[0124] Sucrose is responsible for sweetness. Therefore, Feature 7β 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 7β achievable.

[0125] 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.

[0126] The sucrose content can be measured using microwave-heated cocoa beans as a sample and by the method described in the examples.

[0127] Feature 7β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the sucrose content in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. There is no particular upper limit to the sucrose content in the cocoa bean processed product of the present invention. For example, the sucrose content in the cocoa bean processed product of the present invention may be 35 mg / g or less, 30 mg / g or less, or 25 mg / g or less, based on the mass of the cocoa bean processed product of the present invention. Each of these upper limits may be combined with any of the lower limits described above.

[0128] <Feature 8β> 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 8β". Note that "μg / g" refers to the total amino acid content (μg) per gram of microwave-heat-treated cocoa beans.

[0129] Feature 8β indicates that the total amino acid content of microwave-heat-treated cocoa beans is lower compared to conventional unfermented and fermented cocoa beans.

[0130] Microwave heating inactivates enzymes inherent in cocoa beans, suppressing protein degradation. This enables the realization of characteristic 8β.

[0131] Cocoa beans that have undergone microwave heating treatment possessing characteristic 8β 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.

[0132] 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.

[0133] 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).

[0134] The total amino acid content can be measured using microwave-heat-treated cocoa beans as a sample and by the method described in the examples.

[0135] Feature 8β is preferably maintained in the cocoa bean processed product of the present invention obtained by processing microwave-heat-treated cocoa beans. That is, the total amino acid content in the cocoa bean processed product of the present invention 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 cocoa bean processed product of the present invention. The lower limit of the total amino acid content in the cocoa bean processed product of the present invention is not particularly limited. For example, the total amino acid content in the cocoa bean processed product of the present invention may be 1950 μg / g or more, 2000 μg / g or more, or 2100 μg / g or more, based on the mass of the cocoa bean processed product of the present invention. Each of these lower limits may be combined with any of the upper limits described above.

[0136] The microwave-heat-treated cocoa beans obtained by the above manufacturing method include not only the microwave-heat-treated cocoa beans obtained in step (b), but also cocoa beans obtained by subjecting the microwave-heat-treated cocoa beans obtained in step (b) 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 above manufacturing method 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.).

[0137] The processing of microwave-heat-treated cocoa beans obtained by the above manufacturing method can be carried out according to conventional methods, depending on the type of cocoa bean product to be manufactured. For example, cocoa mass can be obtained as follows: First, the microwave-heat-treated cocoa beans obtained in step (b) are subjected to a hulling treatment and roasting treatment to obtain cocoa nibs. The microwave-heat-treated cocoa beans obtained in step (b) may be subjected to a sterilization treatment, followed by a hulling treatment and roasting treatment. The sterilization treatment can be carried out according to methods known as general methods for sterilizing cocoa beans. The hulling treatment can be carried out before or after the roasting treatment. The hulling treatment can be carried out according to conventional methods using a separator. In the hulling treatment, the cocoa beans are crushed and the hulls are removed. The roasting treatment can be carried out according to conventional methods using a roaster. The roasting treatment can be carried out, for example, so that the product temperature is between 100°C and 160°C. Next, cocoa mass is obtained by grinding the cocoa nibs. The grinding process can be carried out using a grinder or refiner according to conventional methods. Alternatively, multiple types of cocoa nibs may be mixed in a blender before grinding.

[0138] ≪Food grade raw material composition≫ One aspect of the present invention relates to a food ingredient composition.

[0139] The food ingredient composition of the present invention contains the cocoa bean processed product of the present invention. According to the food ingredient composition of the present invention, it is possible to produce food products with enhanced milkiness without significantly increasing at least one of the following: bean odor, grassy odor, and sourness.

[0140] The food ingredient composition of the present invention may contain, in addition to the cocoa bean processed product of the present invention, one or more other ingredients that can be used as food ingredients. The other ingredients can be appropriately selected depending on the food to be manufactured. Examples of other ingredients include water, sugars, sugar alcohols, starch, modified starch, dietary fiber, milk, processed milk, soy milk, fruit juice, vegetable juice, fruit or processed fruit, vegetable or processed fruit, protein, peptides, amino acids, animal extracts, herbal extracts, naturally derived polymers (e.g., collagen, hyaluronic acid, chondroitin, etc.), vitamins, minerals, sweeteners, thickeners, emulsifiers, preservatives, colorants, stabilizers, and flavorings.

[0141] ≪Food≫ One aspect of the present invention relates to food.

[0142] The food product of the present invention contains the food ingredient composition of the present invention. In the food product of the present invention, the milky flavor is enhanced without a significant increase in at least one of the following: beany taste, grassy taste, and sour taste.

[0143] The types of food products of the present invention are not particularly limited. The food products of the present invention may be, for example, health foods, nutritional supplements, functional foods, health functional foods (e.g., foods for specified health uses, foods with nutrient function, foods with functional claims), foods for special dietary uses (e.g., foods for infants, foods for pregnant and lactating women, foods for the elderly, foods for patients), etc.

[0144] The form of the food product of the present invention is not particularly limited. Examples of the form of the food product of the present invention include solid, paste, semi-liquid, gel, and liquid forms.

[0145] The food product of the present invention can be selected from, for example, beverages, frozen desserts, and oily confectionery.

[0146] Examples of beverages include fermented milk (drinkable yogurt, set-type yogurt, soft yogurt, cheese, etc.), lactic acid bacteria beverages, milk beverages (coffee milk, fruit milk, etc.), tea-based beverages (green tea, black tea, oolong tea, etc.), fruit or vegetable-based beverages (beverages containing fruit juices such as orange, apple, grape, etc., and vegetable juices such as tomato and carrot), plant-based milk (soy milk, oat milk, rice milk, almond milk, coconut milk, etc.), alcoholic beverages (beer, sparkling wine, wine, etc.), carbonated beverages, soft drinks, and water-based beverages.

[0147] Oily confectionery is a food product in which finely ground edible ingredients (e.g., cocoa powder, sugars, milk solids, etc.) are suspended in a matrix consisting of a continuous phase of fats and oils (e.g., cocoa mass, cocoa butter, etc.). Additives, flavorings, etc. may be added as needed. Examples of oily confectionery include chocolate, fat cream, and buttercream. Oily confectionery is not limited to chocolate, quasi-chocolate, and chocolate products as defined in the Fair Competition Rules for Labeling of Chocolate Products, which are rules certified by the Fair Trade Commission of Japan, but encompasses all kinds of oily confectionery, including tempered and non-tempered fat creams, and chocolate using cocoa substitutes, etc., that do not fall under the said rules. Chocolate is made primarily from edible fats and oils and sugars. Cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. may be added to the main ingredients as needed. Chocolate is manufactured through the chocolate manufacturing process (all or part of the mixing, micronization, refining, molding, and cooling processes). Chocolate includes not only dark chocolate and milk chocolate, but also white chocolate and colored chocolate.

[0148] Frozen confectionery refers to sweets that are eaten in a frozen state, and a frozen state means that the temperature of the confectionery is 0°C or below.

[0149] Frozen desserts may include ice cream, ice milk, lacto ice, frozen desserts, etc., as defined in the "Fair Competition Rules Concerning Labeling of Ice Cream and Frozen Desserts." Frozen desserts may also include frozen desserts (frozen desserts) that do not contain dairy ingredients (i.e., milk solids). Frozen desserts may also include Western-style fresh confectionery and other frozen desserts that are distributed frozen, which are not included in the above categories.

[0150] The food product of the present invention preferably has Feature 1γ described later. From the viewpoint of realizing Feature 1γ described later, the cocoa bean processed product of the present invention used as a raw material for the food product of the present invention is preferably a material obtained by processing cocoa beans of the Carmelo variety, more preferably cocoa nibs or cocoa mass obtained by processing cocoa beans of the Carmelo variety, and even more preferably cocoa mass obtained by processing cocoa beans of the Carmelo variety. From the same viewpoint, the origin of the Carmelo variety cocoa is preferably the United Mexico.

[0151] <Feature 1γ> The food of the present invention comprises acetone and at least one selected from 2-methylbutanal and 3-methylbutanal, and when the food of the present invention is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (F) and (G): (F) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal (hereinafter referred to as "ratio R6") is 0.25 or greater; (G) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal (hereinafter referred to as "ratio R7") is 0.50 or greater. It is preferable that at least one of the following conditions is met. This characteristic is referred to as "Feature 1γ".

[0152] In particular, when the food of the present invention is a beverage, it is preferable that the food of the present invention has feature 1γ.

[0153] The food of the present invention contains at least acetone and 2-methylbutanal if (F) is satisfied, and contains at least acetone and 3-methylbutanal if (G) is satisfied.

[0154] The food of the present invention may contain both 2-methylbutanal and 3-methylbutanal. The food of the present invention may also contain ingredients other than acetone, 2-methylbutanal, and 3-methylbutanal.

[0155] The food of the present invention contains acetone, 2-methylbutanal, and 3-methylbutanal, and it is preferable that both (F) and (G) are satisfied when the food of the present invention is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry.

[0156] Acetone is an indicator of milkiness, 2-methylbutanal is an indicator of bean-like odor, and 3-methylbutanal is an indicator of bean-like odor.

[0157] A ratio R6 of 0.25 or higher indicates that the food product of the present invention has a stronger milky flavor and a weaker bean-like odor compared to conventional foods obtained using processed cocoa beans as a raw material. From the viewpoint of achieving a stronger milky flavor and a weaker bean-like odor, the ratio R6 is preferably 0.26 or higher, more preferably 0.27 or higher, and even more preferably 0.30 or higher. The upper limit of the ratio R6 is not particularly limited. For example, the ratio R6 may be 0.8 or lower, 0.6 or lower, or 0.4 or lower. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0158] A ratio R7 of 0.50 or higher indicates that the food product of the present invention has a stronger milky flavor and a weaker bean-like odor compared to conventional foods obtained using processed cocoa beans as a raw material. From the viewpoint of achieving a stronger milky flavor and a weaker bean-like odor, the ratio R7 is preferably 0.52 or higher, more preferably 0.55 or higher, and even more preferably 0.57 or higher. The upper limit of the ratio R7 is not particularly limited. For example, the ratio R7 may be 1.2 or less, 1.0 or less, or 0.8 or less. Each of these upper limits may be combined with any of the lower limits mentioned above.

[0159] Analysis of the food product of the present invention by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS) can be performed using the food product of the present invention as a sample, according to the method described in the examples. [Examples]

[0160] [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.

[0161] (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.

[0162] 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).

[0163] [Measurement of total polyphenols, procyanidins, theobromine, and caffeine] The cocoa beans obtained in (1) above were used as the sample. 1 g of the sample was mixed with 9 mL of hexane and shaken at room temperature for 30 minutes. The mixture was then centrifuged (3000 rpm, 10 minutes, 4°C), and the supernatant was discarded. This procedure was repeated a total of two times, after which the mixture was stored in a fume hood to remove the hexane (degreased).

[0164] After degreasing, 50 mL of 50% methanol was added to the sample, and the mixture was heated under reflux (60 minutes, 83°C) followed by centrifugation (3000 rpm, 10 minutes, 23°C) to obtain an extract. This procedure was repeated twice, and the extracts obtained from each procedure were combined to obtain 100 mL of extract. The total polyphenol, procyanidin, theobromine, and caffeine content were measured using the obtained extract.

[0165] The total polyphenol content was measured using the Forin-Ciocalto method. The measurement results are shown in Table 2. The total polyphenol content is expressed as the amount converted to (-)-epicatechin.

[0166] The amounts of procyanidins, theobromine, and caffeine were measured using HPLC. The measurement results are shown in Table 2. The amount of procyanidins is the total amount of (+)-catechin, procyanidin B2 (dimer), (-)-epicatechin, procyanidin C1 (trimer), cinnam-tannin A2 (tetramer), and procyanidin B5 (dimer), and is expressed as the amount converted to (-)-epicatechin (epicatechin equivalent).

[0167] 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. Here, "ACN" means acetonitrile and "TFA" means trifluoroacetic acid.

[0168] <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 280 nm Gradient program:

[0169]

Table B

[0170] [Measurement of γ-Aminobutyric Acid (GABA) Content] 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 centrifuged (3000 rpm, 15 minutes, 4 °C), and the supernatant was discarded. This operation was performed a total of 2 times, and then the sample was stored in a draft to remove hexane (defatted).

[0171] 25 mL of 80% ethanol was added to the defatted sample, and the mixture was shaken at room temperature for 60 minutes, then centrifuged (1,000 g, 15 minutes, 23 °C), and the supernatant was transferred to a 50 mL volumetric flask. This operation was performed 2 times, and then the volume was made up to 50 mL with 80% ethanol to obtain 50 mL of an extract. The obtained extract was further diluted 2-fold with 0.02 N hydrochloric acid, and the diluted solution was used to measure the γ-aminobutyric acid content. The measurement results are shown in Table 3.

[0172] The measurement of the γ-aminobutyric acid content was performed by the post-column derivatization method using a fully automatic amino acid analyzer (L-8800 manufactured by Hitachi High-Technologies Corporation).

[0173] [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).

[0174] 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.

[0175] 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 4. 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).

[0176] 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.

[0177] [Measurement of sucrose quantity] 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).

[0178] After adding 20 mL of 80% ethanol to the defatted sample and shaking it at room temperature for 20 minutes, it was made up to 50 mL to obtain 50 mL of the extract. Using the obtained extract, the amount of sucrose was measured by HPLC. The results are shown in Table 5.

[0179] 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.

[0180] <HPLC measurement conditions> Column: apHera NH2 Polymer (25 cm × 4.6 mm) Column temperature: 40 °C Mobile phase A: ACN - water (ACN: water = 75:25) Flow rate: 1.0 mL / min Detector: RID

[0181] (3) Preparation of cocoa mass 400 g of the cocoa beans obtained in (1) above were roasted so that the product temperature reached 120 °C. A cut test was performed on the roasted Carmelo variety cocoa, and the purple beans were removed. Then, the outer skin was removed to obtain cocoa nibs. The obtained cocoa nibs were ground with a roll to obtain cocoa mass.

[0182] (4) Evaluation of cocoa mass [Measurement of aroma components] The cocoa mass obtained in (3) above was used as a sample. 10 g of the sample was placed in a container and dissolved in a hot water bath at 55 °C for 10 minutes. Then, the container was taken out of the hot water bath and cooled to room temperature. 100 μL of a 1000 ppm MIBK (methyl isobutyl ketone) methanol solution was added and mixed. After adjusting the temperature, a seeding agent (Choco Seed A manufactured by Fuji Oil) was added, and it was stored in a refrigerator (4 °C) for 60 minutes to obtain a sample containing an internal standard.

[0183] The sample containing the internal standard was finely chopped with a knife and classified using a 26-mesh sieve. 0.2 g of the sieved material was placed in a vial, sealed, and allowed to stand at 37°C for 15 minutes. After standing, an SPME fiber (Supelco SPME Fiber Assembly 50 / 30 um DVB / CAR / PDMS, Stableflex 24Ga Autosampler, 3pk (Gray)) was inserted into the vial and allowed to stand at 37°C for 30 minutes to adsorb the aroma components present in the sealed space of the vial onto the SPME fiber. Stableflex is an SPME fiber assembly with a divinylbenzene / carboxene / polydimethylsiloxane (DVB / CAR / PDMS) coating.

[0184] Aroma components adsorbed onto SPME fibers were analyzed by gas chromatography-mass spectrometry. The conditions for gas chromatography-mass spectrometry were as follows:

[0185] <Gas chromatography conditions> Measuring instrument: Agilent Technologies 6890N Column: Agilent Technologies DB-WAX-UI (Length: 30m, Diameter: 0.25mm, Film Thickness: 0.25μm) Injection method: Splitless Carrier: He gas (Gas flow rate: 1.0 mL / min) Inlet temperature: 32℃ Temperature conditions: Hold at 32°C for 5 minutes → Increase temperature by 3°C / minute up to 100°C → Increase temperature by 20°C / minute up to 220°C → Hold at 220°C for 15 minutes

[0186] <Mass spectrometry conditions> Measuring equipment: Agilent Technologies 5975 GC / MS MS Conditions: Scan Mode Ionization method: EI (Ionization voltage 1988 eV) Scan mass: m / z = 29~350 Quantitative ion: Acetone m / z = 58 2-Methylbutanal m / z=57.1 3-Methylbutanal m / z=58.1 Hexanal m / z = 56.1 Acetic acid m / z=60 Isopropyl alcohol m / z = 45.1

[0187] Based on the peak areas of acetone, 2-methylbutanal, 3-methylbutanal, hexanal, acetic acid, and isopropyl alcohol in the obtained chromatogram, The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal (peak area of ​​acetone / peak area of ​​2-methylbutanal), The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal (peak area of ​​acetone / peak area of ​​3-methylbutanal), The ratio of the peak area of ​​acetone to the peak area of ​​hexanal (peak area of ​​acetone / peak area of ​​hexanal), The ratio of the peak area of ​​acetone to the peak area of ​​acetic acid (peak area of ​​acetone / peak area of ​​acetic acid), and, The ratio of the peak area of ​​acetone to the peak area of ​​isopropyl alcohol (the ratio of the peak area of ​​acetone to the peak area of ​​isopropyl alcohol). The following measurements were taken. The identification of aroma components was performed by comparing them with data included in Agilent Technologies' database. The measurement results are shown in Table 6.

[0188] The peak area was measured using the analysis software (MSD ChemStation) included with the measuring instrument.

[0189] [L * a * b * L of the color system * value, a * Value and b * [Measurement of Values] The cocoa mass obtained in (3) above was used as the sample. The sample was placed in a container and melted in a 50°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 7. Each value in Table 7 is the average of the three measurements.

[0190] 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).

[0191] [Measuring 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 8.

[0192] 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

[0193] [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 8. 50 ) is the particle size at which the cumulative volume accounts for 50% in the volume-based particle size distribution.

[0194] [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 temperature was adjusted until the cocoa mass reached 32°C. The viscosity of the adjusted cocoa mass was measured using a Visco Tester VT-06 and rotor No. 2 manufactured by Rion Co., Ltd. The measurement results are shown in Table 8.

[0195] [Example 2] (1) Preparation of chocolate The cocoa mass, sugar, cocoa butter, and lecithin obtained in Example 1 (3) were mixed to obtain a chocolate mixture having the following composition. The obtained chocolate mixture was tempered and then molded to obtain chocolate.

[0196] [Composition of chocolate dough] Cocoa mass: 50.0% by mass Sugar: 37.5% by mass Butter: 12.0% by mass Lecithin: 0.5% by mass Total: 100% by mass

[0197] (2) Evaluation of chocolate A sensory evaluation of the chocolate obtained in (1) above was conducted by a panel of two expert chocolate specialists (a panel of chocolate specialists trained to the extent that they could assign the same score to the same sample). The criteria for sensory evaluation are as follows. The results of the sensory evaluation are shown in Table 9.

[0198] [Evaluation Criteria (Acidity, Bitterness, Astringency, Milkiness, Grassy, ​​Beany, Earthy, Vibrancy, Cocoa, Roasted)] 1: I don't feel it at all. 2: I hardly feel anything. 3: Slightly perceptible 4: I feel it somewhat 5: Feels somewhat strong 6: I feel it strongly 7: Feel extremely strongly

[0199] [Example 3] (1) Preparation of beverages Cocoa mass was obtained in the same manner as in Example 1 (3). Using the obtained cocoa mass, the raw materials were mixed to the following composition. The resulting mixture was heated to 60°C, then processed in a homomixer at 8000 rpm for 5 minutes, then batch sterilized at 85°C with stirring, and then batch cooled to below 10°C with stirring to obtain the beverage.

[0200] [Composition of beverages] Cocoa mass: 4.00% by mass Sugar: 5.00% by mass Cocoa butter: 0.80% by mass Thickener (carrageenan): 0.10% by mass Stabilizer (carboxymethyl cellulose): 0.25% by mass First emulsifier: 0.1% Second emulsifier: 0.1% Water: 89.65% by mass

[0201] (2) Evaluation of beverage [Measurement of aroma components] The measurement of aroma components was carried out in the same manner as in (4) of Example 1, except that the beverage obtained in (1) above was used as a sample.

[0202] Based on the peak areas of acetone, 2-methylbutanal, and 3-methylbutanal in the obtained chromatogram, the ratio of the peak area of acetone to the peak area of 2-methylbutanal (peak area of acetone / peak area of 2-methylbutanal), and the ratio of the peak area of acetone to the peak area of 3-methylbutanal (peak area of acetone / peak area of 3-methylbutanal) were measured. The identification of aroma components was carried out by comparing with the data included in the database of Agilent Technologies. The measurement of peak areas was carried out using the analysis software (MSD ChemStation) attached to the measuring instrument. The measurement results are shown in Table 10.

[0203] [L * a * b * Measurement of L value, a value, and b value in the color system * value, a * value and b * value) The beverage obtained in (1) above was used as a sample. 3 mL of the sample was poured into a 28φ cell (LAV28mm), and the L * a * b * values of the L * value, a * [[ID= fifty-nine]]value and b* The value was measured twice, and the average value was obtained. The measurement results are shown in Table 11. Each value in Table 11 is the average value of two measurements.

[0204] L * value, a * value and b * The measurement of the values was carried out in SCI mode in accordance with the spectroscopic color measurement method and geometric conditions b(0°:45°c)(0° illumination: 45° circumferential light reception) described in JIS Z8722:2009 using SE7700 manufactured by Nippon Denshoku Industries Co., Ltd. The SCI mode is a method of performing measurement based on all reflected light (including specularly reflected light).

[0205] [Sensory evaluation] The sensory evaluation of the beverage obtained in (1) above was performed by two professional panels (professional panels trained to the extent that they can assign the same score to the same sample). The criteria for the sensory evaluation are as follows. The results of the sensory evaluation are shown in Table 12.

[0206] [Evaluation criteria (sweetness, sourness, bitterness, astringency, milkiness, richness, green odor, bean odor, earthy odor, elegance, refreshing aftertaste, cocoa feeling, roasted feeling)] 1: Not felt at all 2: Hardly felt 3: Slightly felt 4: Somewhat felt 5: Somewhat strongly felt 6: Strongly felt 7: Markedly strongly felt

[0207] [Example 4] (1) Preparation of beverage The cocoa beans obtained in (1) of Example 1 were sterilized according to a conventional method. 400 g of the sterilized cocoa beans were roasted so that the product temperature became 120°C. A cut test was performed on the roasted cocoa beans, and purple beans were removed. Then, the outer skin was removed to obtain cocoa nibs. The obtained cocoa nibs were ground with a roll to obtain cocoa mass. A beverage was obtained in the same manner as in Example 3, except that the obtained cocoa mass was used.

[0208] (2) Evaluation of beverages [Measurement of aroma components] Except for using the beverage obtained in (1) above as a sample, the aroma components were measured in the same manner as in (4) of Example 1.

[0209] Based on the peak areas of acetone, 2-methylbutanal, and 3-methylbutanal in the obtained chromatogram, The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal (peak area of ​​acetone / peak area of ​​2-methylbutanal), and, The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal (peak area of ​​acetone / peak area of ​​3-methylbutanal) The following measurements were taken. Aroma components were identified by comparing them with data included in Agilent Technologies' database. Peak area measurements were performed using the analysis software (MSD ChemStation) included with the measuring instrument. The measurement results are shown in Table 13.

[0210] [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, the cocoa beans were evaluated, cocoa mass was prepared, the cocoa mass was evaluated, chocolate was prepared, the chocolate was evaluated, a beverage was prepared, and the beverage was evaluated, in the same manner as in Examples 1-4. The measurement results are shown in Tables 1-13.

[0211] [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.

[0212] 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 fermented and then microwave-treated were obtained. Using the obtained cocoa beans, the cocoa beans were evaluated, cocoa mass was prepared, the cocoa mass was evaluated, chocolate was prepared, the chocolate was evaluated, a beverage was prepared, and the beverage was evaluated, in the same manner as in Examples 1-3. The measurement results are shown in Tables 1-12.

[0213] [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. Using the obtained cocoa beans, cocoa bean evaluation, cocoa mass preparation, cocoa mass evaluation, chocolate preparation, chocolate evaluation, beverage preparation, and beverage evaluation were performed in the same manner as in Examples 1-3. The measurement results are shown in Tables 1-12.

[0214] [Comparative Example 4] 400g of fermented cocoa beans from the Republic of Ghana were roasted to a temperature of 130°C. The outer shells were removed from the roasted fermented cocoa beans to obtain cocoa nibs. The obtained cocoa nibs were crushed using rollers to obtain cocoa mass. Using the obtained cocoa mass, the cocoa mass was evaluated, chocolate was prepared, the chocolate was evaluated, a beverage was prepared, and the beverage was evaluated, in the same manner as in Examples 1-3. The measurement results are shown in Tables 6-12.

[0215] 〔Comparative Example 5〕 Baba (raw cacao beans with pulp) was taken out from the pods of the Carmelo variety of cacao produced in the United Mexican States. 7.5 kg of the taken-out baba was added to a container filled with 100 L of drinking water and boiled, and then heated for 12 minutes. Note that at least a part of the pulp was removed by heating in boiling water. Thus, unfermented cacao beans subjected to boiling treatment were obtained. Using the obtained cacao beans, in the same manner as in Examples 1 to 3, preparation of cacao mass, evaluation of cacao mass, preparation of chocolate, evaluation of chocolate, preparation of beverage, and evaluation of beverage were carried out. The measurement results are shown in Tables 6 to 12.

[0216]

Table 1

[0217]

Table 2

[0218]

Table 3

[0219]

Table 4

[0220]

Table 5

[0221]

Table 6

[0222]

Table 7

[0223] [Table 8]

[0224] [Table 9]

[0225] [Table 10]

[0226] [Table 11]

[0227] [Table 12]

[0228] [Table 13]

[0229] As shown in Table 6, Example 1 is a cocoa mass comprising acetone and at least one selected from 2-methylbutanal, 3-methylbutanal, isopropyl alcohol, hexanal, and acetic acid, When cocoa mass is analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (A)~(E) are observed: (A) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal is 5.0 or greater; (B) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal is 8.0 or greater; (C) The ratio of the peak area of ​​acetone to the peak area of ​​isopropyl alcohol is 1.2 or greater; (D) The ratio of the peak area of ​​acetone to the peak area of ​​hexanal is 4.0 or greater; (E) The ratio of the peak area of ​​acetone to the peak area of ​​acetic acid is 0.03 or greater. Cocoa mass satisfying at least one of the conditions was obtained, but such cocoa mass was not obtained in Comparative Examples 1-5.

[0230] As shown in Table 8, 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.

[0231] As shown in Table 9, the chocolate obtained in Example 2 had similar or lower levels of bean-like odor, grassy odor, and acidity compared to the chocolates obtained in Comparative Examples 1-5, while having a significantly stronger milky flavor.

[0232] As shown in Table 10, Example 3 is a beverage comprising acetone and at least one selected from 2-methylbutanal and 3-methylbutanal, When the beverage was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (F) and (G): (F) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal is 0.25 or greater; (G) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal is 0.50 or greater. A beverage satisfying at least one of the conditions was obtained, but such a beverage was not obtained in Comparative Example 1.

[0233] As shown in Table 12, the beverage obtained in Example 3 had similar or lower levels of bean-like odor, grassy odor, and acidity compared to the beverages obtained in Comparative Examples 1 to 5, while having a significantly stronger milky flavor.

[0234] As shown in Table 13, when a beverage is prepared using cocoa mass obtained from sterilized cocoa beans, Example 4 is a beverage containing acetone and at least one selected from 2-methylbutanal and 3-methylbutanal, When the beverage was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (F) and (G): (F) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal is 0.25 or greater; (G) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal is 0.50 or greater. A beverage satisfying at least one of the conditions was obtained, but such a beverage was not obtained in Comparative Example 1.

Claims

1. A cocoa bean product comprising acetone, 2-methylbutanal, 3-methylbutanal, and isopropyl alcohol, When the aforementioned cocoa bean processed product was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (A) to (C) were observed: (A) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal is 10 or more; (B) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal is 25 or greater; (C) The ratio of the peak area of ​​acetone to the peak area of ​​isopropyl alcohol is 1.4 or greater. The aforementioned cocoa bean processed product that satisfies all of the following conditions.

2. The cocoa bean processed product contains hexanal and acetic acid, When the aforementioned cocoa bean processed product was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (D) to (E) were observed: (D) The ratio of the peak area of ​​acetone to the peak area of ​​hexanal is 6.0 or greater; (E) The ratio of the peak area of ​​acetone to the peak area of ​​acetic acid is 0.04 or greater. A cocoa bean product according to claim 1, which satisfies all of the following conditions.

3. L ＊ a ＊ b ＊ L value of the color system ＊ value, a ＊ value and b ＊ values are respectively L ＊ value: 44 or more and 50 or less, a ＊ value: 4.0 or more and 6.5 or less and b ＊ value: 11.0 or more and 13.0 or less, the processed cacao bean according to claim 1

4. The cocoa bean processed product according to claim 1, wherein the amount of γ-aminobutyric acid is 200 μg / g or less.

5. The cocoa bean product according to claim 1, wherein the cocoa bean product is cocoa mass.

6. The cocoa bean processed product according to claim 5, wherein the median diameter is 7 μm or more and 8 μm or less, and the viscosity is 10,000 cP or less when the moisture content is 3% by mass or more and 4% by mass or less.

7. A food ingredient composition comprising a cocoa bean processed product according to any one of claims 1 to 6.

8. A food product comprising the food ingredient composition described in claim 7.

9. The food according to claim 8, wherein the food is selected from beverages, frozen desserts, and oily confectionery.

10. The aforementioned food contains acetone, 2-methylbutanal and 3-methylbutanal, When the aforementioned food was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry, the following (F) and (G) were observed: (F) The ratio of the peak area of ​​acetone to the peak area of ​​2-methylbutanal is 0.30 or greater; (G) The ratio of the peak area of ​​acetone to the peak area of ​​3-methylbutanal is 0.55 or greater. A food product according to claim 8 that satisfies all of the following conditions.

11. The food according to claim 10, wherein the food is a beverage.

Images