Beverages containing cocoa composition

Abstract

To provide a beverage that has high polyphenol content and good flavor.SOLUTION: Provided is a beverage that contains any of the following cacao compositions (a) to (d): (a) a cocoa composition having a grain size distribution in the range of 10 μm to 1.5 mm and containing uncrushed cocoa bean cells; (b) a cocoa composition having a free fat content of 60 wt.% or less per oil content; (c) a cocoa composition in which uncrushed cocoa bean cells in cocoa bean cells is 30% or more; (d) a cocoa composition containing uncrushed cocoa bean cells having a breaking strength of 3 kgf or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a beverage containing a cocoa composition. [Background Art]

[0002] Cocoa polyphenols are one of the components expected to exert various beneficial effects on health, and their incorporation into beverages has been studied.

[0003] For example, Patent Document 1 describes a method for producing a cocoa composition, the method comprising: selecting an amount of a cocoa product in one or more forms selected from a cocoa extract, a cocoa concentrate, cocoa powder, or a cocoa bean composition to form a 1% to about 10% solution when mixed with water; adjusting the pH of the water or mixture to pH 4 or lower; mixing the water and the cocoa product at a temperature higher than 50°F; and purifying or filtering the mixture, whereby the purified or filtered mixture can be stably stored at room temperature for at least one month. In this document, in a preferred embodiment, it is described that the composition is combined with a juice or extract such as a fruit, herb, or vegetable juice or extract to reduce the astringent taste or bitterness generally present in cocoa compositions. Patent Document 2 also describes a heat-treated ready-to-eat or ready-to-drink product having a moisture content of at least about 5% by weight and a pH of from about 4.8 to about 6.8, wherein the product comprises at least about 0.2 µg of polyphenols per gram of the product, and the polyphenols are edible flavan-3-ols and / or edible proanthocyanidins. As a preferred embodiment, a skim milk-based cocoa beverage comprising from about 0.6 to about 2.0 mg of cocoa polyphenols per gram of the beverage is described. This document also describes that pH adjustment improves flavor and / or reduces the bitterness and astringency typically associated with polyphenols.

[0004] Furthermore, Patent Document 3 describes a delicious beverage containing an edible acid, a cocoa extract containing catechin, epicatechin, and 2-10 procyanidin oligomers, sucralose, and water. This document states that edible acids have benefits such as improving the taste of compositions containing cocoa extract, and that at least 18% w / w acid is necessary for a delicious taste, as demonstrated in Example 4, which reduces the astringency and bitterness of the cocoa extract. Furthermore, Patent Document 4 describes a packaged beverage containing 1-250 mg / L of proanthocyanidins (in terms of procyanidin B1) and caffeine. This document states that by combining 1-250 mg / L of proanthocyanidins with caffeine in a beverage, a packaged beverage that is easy to drink and suitable for continuous intake can be obtained.

[0005] On the other hand, cocoa beans, the raw material for chocolate, are rich in polyphenols, and while cocoa mass and cocoa powder are well-known conventional processed products of cocoa beans, several other products have also been explored. For example, Patent Document 5 proposes a method for processing cocoa nibs, which are used as a raw material for chocolate and cocoa powder. This method involves steaming the cocoa nibs, then adding an appropriate amount of enzyme, reacting them with water at 30-60°C, and finally drying and roasting them. The patent states that the nibs obtained in this way can be used not only in chocolate but also in other confectionery such as candies, caramels, cakes, and biscuits, and can be used as a raw material for a wide range of confectionery products. Furthermore, Patent Document 6 proposes a method for processing beans used in beverages, such as cocoa beans and coffee beans, into a new food that can be consumed directly. This method involves immersing the beans in water or a dilute salt solution, then removing them, immersing them in a flavoring solution for a period of time during which the flavoring solution is absorbed by the beans, then removing them, and finally drying them. This method explains that by pre-treating the beans by immersion in water or a dilute salt solution before flavoring them in the flavoring solution, the bitterness commonly found in beverage beans is suppressed, resulting in flavored beans with a sweet and soft texture that can be consumed directly. Furthermore, Patent Document 7 proposes a method for obtaining cocoa beans with reduced polyphenol oxidase activity and a high polyphenol content by processing unfermented, unroasted raw cocoa beans in a process that combines steaming and drying. This section explains that, regarding steamed cocoa beans, the total polyphenol content ranges from 0 to 30 g per 100 g, and the low molecular weight polyphenol content ranges from 0 to 20 g per 100 g. It also explains that cocoa liquor, cocoa powder, or extracts with high polyphenol content can be produced from the obtained cocoa beans, and that products derived from such cocoa beans can be used in confectionery products, chocolate, and cocoa-containing products.

[0006] Furthermore, the presence of starch, the shape of the bean paste particles, and the texture characteristics have been reported for raw bean paste obtained by boiling, grinding, and dehydrating adzuki beans, kidney beans, peanuts, and soybeans, as well as for kneaded bean paste prepared by adding raw bean paste to sugar syrup and kneading it (Non-Patent Literature 1). This report describes the production of bean paste using kidney beans, peanuts, and soybeans, which are not usually used as raw materials for bean paste, except for adzuki beans, but does not mention the use of cocoa beans. Generally, beans with a high starch content are considered suitable for bean paste, and cocoa beans have a lower starch content and a higher oil content than any of adzuki beans, kidney beans, peanuts, and soybeans. For this reason, cocoa beans are generally processed by grinding them in a dried state after roasting to acquire their characteristic aroma and physical properties. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Special Publication No. 2009-529874 [Patent Document 2] Special Publication No. 2009-542206 [Patent Document 3] Special Publication No. 2013-521008 [Patent Document 4] Japanese Patent Publication No. 2017-099291 [Patent Document 5] Japanese Patent Publication No. 48-068777 [Patent Document 6] Japanese Patent Application Publication No. 10-033119 [Patent Document 7] US8048469 publication [Patent Document 8] WO 2021 / 066119 (PCT / JP2020 / 037486) (Published after the priority date of this application) [Non-patent literature]

[0008] [Non-Patent Document 1] Japanese Journal of Home Economics, Vol.50, No.4, pp323-332, 1999 [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] When preparing beverages rich in cocoa polyphenols, it is common practice to incorporate conventional cocoa ingredients such as cocoa extract and cocoa powder, which are high in polyphenols. However, when a large amount of cocoa ingredients are added to a beverage to ensure that a sufficient amount of polyphenols is consumed in a normal amount to obtain physiological benefits, there is a problem that the bitterness and astringency increase, impairing palatability.

[0010] Therefore, there is a demand for beverages with enhanced cocoa polyphenols and a pleasant flavor.

[0011] The applicant has been investigating new food materials using cocoa beans as a raw material (Patent Document 8). The present invention provides the following: [1] A beverage or preparation for preparing such a beverage containing any of the following cocoa compositions (a) to (d): (a) A cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing uncrushed cocoa bean cells, (b) A cocoa composition having a free fat content of 60% by weight or less per unit of oil, (c) A cocoa composition in which 30% or more of the cocoa bean cells are unbroken cocoa bean cells. (d) A cocoa composition containing uncrushed cocoa bean cells having a breaking strength of 3 kgf or less. [2] The beverage or preparation described in 1, wherein the polyphenol content is 0.01% by weight or more. [3] The beverage or preparation described in 1 or 2, wherein the polyphenol content is 0.5% by weight or more. [4] A beverage or preparation according to any one of items 1 to 3, having a procyanidin content of 0.02% by weight or more. [5] The beverage or preparation according to any one of items 1 to 4, wherein the blending amount of the cacao composition in the raw materials is 1 to 40% by weight.

[0012] By blending a composition containing uncrushed cacao bean cells into a beverage, a beverage characterized by being rich in polyphenols and having little bitterness and astringency can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] [Figure 1] Micrographs of processed cacao bean products: a) unfermented raw cacao beans, b) cacao beans after heat treatment step, c) cacao composition, d) cacao mass [Figure 2] Confocal micrographs of processed cacao bean products: a) dried cacao beans (unfermented), b) cacao composition, c) cacao mass [Figure 3] Particle size distribution: a) cacao composition produced using a 60-mesh sieve, b) cacao mass [Figure 4] Photographs after weighing approximately 2 g into a microtube and centrifuging (16,000 rpm, 10 minutes): a) cacao composition, b) left: cacao mass, right: commercially available milk chocolate [Figure 5] Breaking strength measurement results: A: unfermented dried cacao beans, B: unfermented roasted cacao beans, C: unfermented boiled (1 hour) dried cacao beans, D: unfermented boiled (2 hours) dried cacao beans MODE FOR CARRYING OUT THE INVENTION

[0014] The present invention relates to a beverage containing any one of the following cacao compositions (a) to (d): (a) a cacao composition having a particle size distribution in the range of 10 µm to 1.5 mm and containing uncrushed cacao bean cells (b) a cacao composition having a free fat content of 60% by weight or less based on the total oil content (c) a cacao composition wherein uncrushed cacao bean cells account for 30% or more of the total cacao bean cells (d) a cacao composition containing uncrushed cacao bean cells and having a breaking strength of 3 kgf or less In relation to this invention, when the amount of ingredients or materials contained in a beverage is expressed as a percentage (%) or part, it is based on weight (mass) unless otherwise specified.

[0015] <Beverage> In relation to the present invention, "beverage" refers to liquid food that is ingested by swallowing. It is also called a drink. This includes things that are normally treated as meals, such as soups, and beverages. In relation to the present invention, when "food" is used, it includes beverages unless otherwise specified. In relation to the present invention, when "preparation for preparing a beverage" is used, the preparation includes solids for dissolving to prepare the target beverage and concentrates for diluting to prepare the target beverage. In the following, beverages and preparations for preparing beverages may be described using beverages as examples, but those skilled in the art will be able to appropriately apply the description to preparations for preparing beverages.

[0016] <Cacao composition> (Main features) The cocoa composition used in beverages is a material processed from cocoa beans and has the following characteristics: 1) Contains uncrushed cocoa bean cells. 2) The particle size distribution is 10 μm to 1.5 mm. Alternatively, it has the following characteristics: 3) The weight ratio of free fat content to oil content is 60% or less. In relation to the present invention, when referring to the proportion or rate of components contained in a composition, etc., it is based on weight unless otherwise specified. Alternatively, it has the following characteristics: 4) The proportion of undisrupted cells in the cocoa bean cells is 30% or more. Alternatively, it has the following characteristics: 1) Contains uncrushed cocoa bean cells. 5) The breaking strength is 3 kgf or less. The cocoa composition does not include whole raw cocoa beans. Examples of whole raw cocoa beans include natural cocoa beans themselves and fermented cocoa beans themselves. The cocoa composition also does not include existing cocoa nibs. Cocoa nibs are cocoa beans from which the shell has been removed and which have not been heated in the presence of moisture. However, cocoa nibs include those that have been heat-sterilized and / or roasted, as is commonly done in the production of chocolate and cocoa. Cocoa nibs also include crushed pieces of the above.

[0017] One of the characteristics of cocoa composition is that it is heated in the presence of moisture (wet heating). Whether or not moisture is present when heat-treating cocoa beans can affect the components and composition of the treated cocoa beans. Examples of wet heating include boiling, steaming, simmering, and microwave heating in the presence of moisture. When referring to wet heating, heating for the purpose of sterilization or roasting is not included. The temperature and time for wet heating are preferably such that the polyphenol oxidase contained can be deactivated to some extent, and the cocoa beans are softened so that the breaking strength falls within a certain range, as will be described later.

[0018] Not only are processed cocoa bean products (wet-heated and ground products) and their dried products (wet-heated and ground dried products) heated in the presence of moisture and ground in such a way that a relatively large number of unbroken cells remain, but any practice of wet-heating processed cocoa beans (wet-heated beans) and their dried products (wet-heated and dried beans) for the purpose of such crushing, ground products of wet-heated and dried beans (wet-heated and dried ground products), and dried cocoa beans (dried beans) for wet-heating and grinding may directly or indirectly constitute the practice of using cocoa compositions.

[0019] Another characteristic of cocoa composition is its unique particle size distribution. When arranged from smallest to largest particle size alongside conventional cocoa bean products, the order is cocoa mass and cocoa liquor, cocoa composition, cocoa nibs, and whole beans. In typical cocoa mass, over 98% of the particles are within the range of 0.5 to 100 μm, and it has a single peak in the range of 5 to 20 μm. The particle size of cocoa nibs, depending on the degree of coarseness, is usually visible and hardly passes through a sieve with a mesh size of 1 mm.

[0020] (Raw material: cocoa beans) Cacao beans refer to the seeds of the cacao plant (Theobroma cacao), and there are no particular restrictions on the variety or origin of the cacao beans used as raw materials for cacao compositions. Examples of cacao varieties include Forastero, Criollo, Trinitario, and their derivatives and hybrids. Examples of producing regions include Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, and Trinidad and Tobago.

[0021] Generally, cocoa beans used as raw materials for chocolate are extracted from cocoa pods (cocoa fruits) along with the pulp, fermented, and dried. However, the raw cocoa beans used in the cocoa bean processed products of the present invention are not particularly limited in terms of whether or not they have been processed, or to what extent, as long as they contain uncrushed cocoa bean cells. Examples of cocoa bean processing include fermentation, pulp removal, drying, roasting (sometimes called roasting or pan-frying), and enzyme deactivation.

[0022] From the viewpoint of obtaining a composition with a high polyphenol content, it is preferable that the raw cocoa beans have not undergone any process that reduces polyphenols. Polyphenols are reduced by the action of enzymes promoted under fermentation conditions and by high temperatures. Therefore, it is preferable that the raw cocoa beans used in the present invention are not fully fermented and are not roasted. Fully fermented means that the cocoa beans have been fermented for 7 days or more after harvesting.

[0023] From the viewpoint of obtaining a composition with a vivid color, it is preferable that the raw material cocoa beans be fresh cocoa beans immediately after being removed from the cocoa pod, or fresh cocoa beans from which the pulp has been immediately removed. Furthermore, it is preferable that such fresh cocoa beans are immediately treated to deactivate enzymes inherent in the cocoa beans, such as polyphenol oxidase. This is because if the polyphenol oxidase activity inherent in the cocoa beans remains, it will act on the polyphenols in the cocoa beans, causing a change in color to a dark brown.

[0024] From the viewpoint of obtaining a composition with a low free fat content, it is preferable that the raw material cocoa beans be whole beans. This is because, depending on the degree of crushing, the cocoa bean cells are broken, and the oils contained within the cells are released.

[0025] (Form and particle size distribution of cocoa composition) The cocoa composition can be described as crushed cocoa beans. There are no size restrictions on the crushed cocoa beans, as long as the resulting composition contains uncrushed cocoa bean cells, as will be described later. Although the size of cocoa bean cells varies, the minimum diameter is approximately 10 μm, so the cocoa composition may contain particles of approximately 10 μm or larger. The particles refer to the cocoa bean cells themselves or aggregates of cocoa bean cells. The aggregates of cocoa bean cells include forms in which cocoa bean cells remain in an adherent tissue state without being separated, and forms in which cocoa bean cells have been aggregated after being separated. The particle size distribution of the cocoa composition is, for example, 10 μm to 1.5 mm, preferably 10 μm to 1.2 mm, and more preferably 10 μm to 1 mm.

[0026] In relation to the present invention, when referring to particle size distribution, unless otherwise specified, it refers to the degree of distribution of particle sizes contained in the composition in question. Furthermore, in relation to the present invention, when referring to the particle size distribution of a composition being within a specific range, unless otherwise specified, it means that when the composition is subjected to laser diffraction particle size distribution measurement, 70% or more, preferably 80% or more, more preferably 90% or more, even more preferably 95% or more, and even more preferably 98% or more of the particle sizes of the particles are within that specific range. The percentages here are values ​​based on volume (relative particle amount).

[0027] The median diameter of the particles contained in the cocoa composition is 200 to 400 μm, preferably 240 to 380 μm, more preferably 280 to 360 μm, and even more preferably 300 to 340 μm. The modal diameter is 280 to 480 μm, preferably 310 to 460 μm, more preferably 350 to 430 μm, and even more preferably 370 to 410 μm. The average diameter is 150 to 350 μm. Furthermore, the cocoa composition contains 5% or more of particles with a particle diameter in the range of 0.2 mm to 0.7 mm. The measurement is performed using a volume-based laser diffraction particle size distribution method.

[0028] The method of crushing is not particularly limited; examples include grinding with a mixer or straining through a sieve with a mesh size larger than that of a cocoa bean cell.

[0029] Furthermore, the cocoa composition may be in the form of a paste or a dried product thereof. That is, the cocoa composition may be crushed heat-treated cocoa beans. In one embodiment of the cocoa composition, the material is in a state that is easily crushed by heating in the presence of moisture, such as boiling, steaming, simmering, or microwave heating. Heat treatment inactivates the polyphenol oxidase contained in the cocoa beans. It is also thought that the heat-treated cocoa beans are in a state where the raw cocoa beans can be separated at the cellular level. The paste may contain relatively large solid pieces, similar to red bean paste.

[0030] A cocoa composition in paste form contains 15% or more moisture, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more. There is no particular upper limit to the moisture content of a cocoa composition in paste form as long as it is in paste form, and the lower limit is, in any case, for example, 70% or less, preferably 60% or less, more preferably 55% or less, and even more preferably 40% or less. The moisture content of a cocoa composition in dry form, or more specifically in powder form, is 5% or less, preferably 4% or less, more preferably 3.5% or less, and even more preferably 3% or less. There is no particular lower limit to the moisture content of a cocoa composition in powder form, and the upper limit is, in any case, for example, 0%, 0.1% or less, 0.5% or less, or 1% or less.

[0031] (Contains unbroken cocoa bean cells) The cocoa composition contains unbroken cocoa bean cells. Unbroken means that the cell membrane is not broken. Whether or not the composition in question contains unbroken cocoa bean cells can be determined by observing with a microscope or similar device to see if the presence of cells surrounded by a cell membrane can be confirmed. Furthermore, if the cocoa bean cells are unbroken, the lipids and proteins remain inside the cells. Therefore, whether or not unbroken cocoa bean cells are contained can be determined by staining the proteins and lipids separately and observing whether or not the locations of the proteins and lipids are the same.

[0032] In a cocoa composition, a higher proportion of unbroken cocoa bean cells is preferable from the viewpoint of preventing the release of free fat from the cells. The proportion of unbroken cocoa bean cells to cocoa bean cells can be calculated by observing the processed cocoa bean product with a microscope and determining the total number of cells and the number of unbroken cocoa bean cells observed in a certain area. Specifically, the following method is used. (1) Add 2 ml of water to 0.03 g of the sample and stir. Then add 0.5 ml of 0.01% methylene blue solution and stir. Place the sample on a glass slide, cover with a coverslip, and observe under a microscope (magnification: 450x). (2) From the observed image or a photograph of it, the area of ​​the sample (A) and the number of fragmented cells (B) are determined using image analysis software as needed. The number of fragmented cells is obtained by visually selecting and counting the fragmented cells contained in the area. (3) Assuming an undisrupted cell is a circle with a radius of 10 μm, calculate the area (C) of one undisrupted cell (10 × 10 × 3.14 = 314 μm). 2 ). (4) The total number of cells (D) is calculated by dividing the area (A) by the area of ​​a single undisrupted cell (C). (5) The percentage of undisrupted cells in cocoa bean cells is calculated using the following formula. At this time, five or more areas, preferably 10 or more, where the total number of cells (D) is in the range of 100 to 300 are used, and a value is calculated for each using the following formula. The obtained values ​​are then averaged to obtain the percentage of undisrupted cells in the cocoa bean cells of that sample.

[0033] Percentage of undisrupted cells in cocoa bean cells (%) = (DB) / D × 100

[0034] This proportion of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, even more preferably 80% or more, even more preferably 90% or more, and most preferably 100%.

[0035] In uncrushed cocoa bean cells, the cell membranes remain intact, allowing components such as oils and polyphenols to be retained within the cells. Cocoa mass, a common cocoa bean product, is typically ground to a size of approximately 20 μm or less during the manufacturing process. As a result, oils and polyphenols are released from the crushed cocoa bean cells and remain in the cocoa mass. On the other hand, in cocoa compositions, the oils and polyphenols derived from cocoa beans are sealed within the cocoa bean cells, which have the characteristic of being less likely to seep out.

[0036] (Free fat content) Cocoa compositions have a low free fat content relative to their oil content. In the chocolate industry, free fat refers to fats and oils that exist in a free state within the ingredients. Free fat affects the fluidity and viscosity of chocolate. Furthermore, it is thought that oil is more likely to seep out from ingredients that contain a lot of free fat.

[0037] In relation to the present invention, when referring to the free fat content per unit of oil (sometimes simply referred to as the free fat content), unless otherwise specified, it refers to the amount measured and calculated by the following method: that is, the proportion (by weight) of free fat in the oils and fats contained in the composition in question.

[0038] Free fat content measurement (1) Place approximately 5g (a) of the sample into a 50ml centrifuge tube. (2) Add 25 ml of n-hexane. (3) Shake at 130 times / minute for 3 minutes with an amplitude of 4 cm. (4) Centrifugation at 3000 rpm, 4℃, for 10 minutes (5) Measure the weight (b) of the 100 ml Erlenmeyer flask. (6) Transfer the supernatant from (4) above onto filter paper and filter, then collect the filtrate in a 100 ml Erlenmeyer flask. (7) Blowing nitrogen gas to evaporate n-hexane. (8) Evaporate n-hexane by holding the oven at 98°C under reduced pressure for 4 hours in a vacuum constant-temperature dryer. (9) After air cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.

[0039] <x>Free fat content in the composition (free fat content per sample weight) (%) = (cb) / a × 100 <y>Free fat content per unit of oil (%) = <x> / a Oil content × 100 <z>Free fat content per unit of solids (%) = <x> / (Moisture content in aa) × 100

[0040] The free fat content per unit of oil in the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, even more preferably 30% or less, even more preferably 28% or less, even more preferably 20% or less, even more preferably 16% or less, and even more preferably 10% or less. From the viewpoint of particularly low oil seepage and excellent compatibility with water-based foods, the free fat content per unit of oil in the cocoa composition is preferably 30% or less.

[0041] The free fat content per unit of solids in the cocoa composition is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, even more preferably 20% or less, even more preferably 16% or less, even more preferably 14% or less, even more preferably 8% or less, and even more preferably 5% or less. From the viewpoint of particularly low oil seepage and excellent compatibility with water-based foods, the free fat content per unit of solids in the cocoa composition is preferably 16% or less.

[0042] The free fat content in the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, even more preferably 15% or less, even more preferably 14% or less, even more preferably 10% or less, even more preferably 8% or less, and even more preferably 5% or less. From the viewpoint of particularly low oil seepage and excellent compatibility with water-based foods, the free fat content in the cocoa composition is preferably 10% or less.

[0043] Generally, unprocessed cocoa beans have a low free fat content, but conventional processed cocoa beans have a high free fat content because the cells are crushed during the processing. On the other hand, cocoa composition has a remarkable characteristic not found in conventional processed cocoa beans: even though it contains a relatively high concentration of cocoa bean-derived oils, the free fat content is low because the oils derived from cocoa beans are sealed within the cocoa bean cells, whose cell membranes have not been crushed.

[0044] (Polyphenol content) Cocoa composition has a high polyphenol content. Furthermore, cocoa composition has a high procyanidin content. This is because the polyphenol oxidase inherent in cocoa beans is inactivated by heat treatment.

[0045] The lower limit of the polyphenol content of the cocoa composition is, for example, 1.0% or more per solid content, more specifically 1.5% or more, even more specifically 1.8% or more, preferably 2.0% or more, more preferably 2.4% or more, even more preferably 2.8% or more, even more preferably 3.2% or more, even more preferably 3.6% or more, even more preferably 3.8% or more, and even more preferably 4.0% or more. The upper limit of the polyphenol content contained in the cocoa composition is, in any case of the lower limit, for example, 10% or less per solid content, preferably 8% or less, more preferably 7.6% or less, even more preferably 7.2% or less, even more preferably 6.8% or less, and even more preferably 6.4% or less.

[0046] In relation to the present invention, unless otherwise specified, the polyphenol content refers to the value calculated by measuring using the Forinthiocalto method and converting it to (-)-epicatechin. For the method of measuring polyphenols using the Forinthiocalto method, refer to the appendix "Method for Measuring Cacao Polyphenols" of the "Labeling Standards for Cacao Polyphenols in Chocolate Products" of the Japan Chocolate Industry Fair Trade Council. The polyphenols contained in the cacao composition are derived from cacao beans and are therefore sometimes called cacao polyphenols. Furthermore, since the polyphenol content of the cacao composition is measured as the total amount of various polyphenol compounds, it can be referred to as the total polyphenol content or total polyphenol amount, etc.

[0047] In cocoa compositions, it is preferable that they contain a large amount of procyanidins among polyphenols. The lower limit of the procyanidin content of a cocoa composition is, for example, 0.2% or more per solid content, preferably 0.3% or more, more preferably 0.5% or more, even more preferably 0.7% or more, even more preferably 1.1% or more, even more preferably 1.3% or more, even more preferably 1.5% or more, and even more preferably 1.7% or more. The upper limit of the procyanidin content in a cocoa composition is, in any case of the lower limit, for example, 5% or less per solid content, preferably 4% or less, more preferably 3.5% or less, even more preferably 3.0% or less, even more preferably 2.7% or less, and even more preferably 2.2% or less.

[0048] In relation to the present invention, unless otherwise specified, the procyanidin content refers to the values ​​of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnam tannin A2 measured using HPLC.

[0049] (Breaking strength) The cocoa composition may be heat-treated in the presence of moisture, as described later, to soften it so that its breaking strength falls within a certain range. The breaking strength of the cocoa composition is, for example, 3 kgf or less, preferably 2.87 kgf or less, more preferably 2.49 kgf or less, even more preferably 2.46 kgf or less, and still more preferably 2.28 kgf or less. The lower limit can be 0.5 kgf or more in any case of the upper limit, preferably 1.0 kgf or more, more preferably 1.42 kgf or more, and even more preferably 1.69 kgf or more.

[0050] In relation to the present invention, when referring to tensile strength, unless otherwise specified, it shall be measured as follows. Samples dried under reduced pressure at 100°C for 4 hours or more are measured using a rheometer with a 3mm diameter cylindrical plunger at a penetration depth of 4.0mm and a penetration speed of 2cm / min. The sample temperature should be 22-24°C. If the obtained measurements vary, measurements should be performed on an appropriate number of samples. An appropriate number of samples can be determined appropriately by those skilled in the art, but for example, 50 samples may be taken from one composition, and the average of the 50 measurements may be taken as the breaking strength of that composition.

[0051] (Other ingredients) Cocoa compositions may contain additives that are acceptable in food. Examples of such additives include sweeteners, antioxidants, flavorings, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coatings, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, and the like.

[0052] (Method for producing cocoa composition) The cocoa composition can be produced by a manufacturing method that includes the following steps: • A process of heating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans. • The process of crushing the resulting heat-treated cocoa beans. The present invention also provides a manufacturing method, comprising the following, suitable for obtaining a composition with a low free fat content: • A process of heating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans, or • A process of processing raw cocoa beans in a way that makes it easy to separate them at the cellular level.

[0053] The means for heat treatment in the method for producing a cocoa composition are not particularly limited, as long as they are heat treatments performed in the presence of moisture, and the raw cocoa beans are processed in such a way that the subsequent crushing step can be easily carried out, and preferably the polyphenol oxidase inherent in the cocoa beans is deactivated. Examples of heat treatments include boiling (sometimes called simmering), steaming, braising, and microwave heating.

[0054] The temperature and time for the heat treatment are preferably such that the polyphenol oxidase can be deactivated to some extent, and the breaking strength of the raw cocoa beans can be set to the values ​​mentioned above. An example of such conditions is boiling the cocoa beans in water at 80°C or higher, preferably 90°C or higher, more preferably boiling, for 10 minutes or more, preferably 20 minutes or more, and more preferably 30 minutes or more.

[0055] Heat treatment in the presence of moisture has high thermal conductivity because water acts as the heat transfer medium. Furthermore, by appropriately controlling the heating temperature and time, it is believed that the cell walls and / or the adhesive areas between cell walls of cocoa beans can be softened.

[0056] The means for crushing in the method for producing a cocoa composition are not particularly limited, as long as a composition containing uncrushed cocoa bean cells is obtained. There are no restrictions on the size of the crushed material. The minimum particle size is the size of the cocoa bean cell, for example, about 20 μm in diameter.

[0057] No specific method of crushing is used; examples include grinding with a mixer, etc., and mashing through a sieve with a mesh size larger than that of a cocoa bean cell. Examples of sieving equipment include stainless steel sieves with 32 mesh, 60 mesh, etc. Examples of grinding equipment include stirrers commonly used in bean paste production.

[0058] <Amount of cocoa composition> The beverage may contain a cocoa composition as a raw material, within a range that does not impair the effects of the present invention. However, the amount of cocoa composition in the raw material is preferably 1-50%, more preferably 2-45%, and even more preferably 3-41%. The amount of cocoa composition can also be expressed as an amount relative to the solid content. The amount of cocoa composition relative to the solid content in the raw material is preferably 10-100%, more preferably 15-95%, and even more preferably 20-90%. If the amount of cocoa composition is lower than this range, it is difficult to say that a sufficient amount of polyphenols to obtain physiological functions can be ingested when the beverage is consumed in a normal amount. If it is higher than this range, the viscosity will increase, making it difficult to swallow, and thus difficult to obtain a good beverage.

[0059] <Characteristics of beverages containing cocoa composition> The beverage containing the cocoa composition provided by the present invention has the advantage of being less bitter and astringent because, despite being rich in cocoa polyphenols, the cocoa polyphenols are contained in the cocoa composition, which includes unbroken cocoa cells.

[0060] <Cacao polyphenol content> The polyphenol and procyanidin content in the blended ingredients can be measured by the methods described above or in the Examples section. The polyphenol and procyanidin content in the beverage can be calculated by summing the respective content in the blended ingredients. Note that the polyphenol content measurement method (Forlinthiocalto method) is a method for quantifying OH groups, so there is a concern that components other than polyphenols may be measured depending on the beverage. In such cases, a beverage without the target ingredient can be manufactured as a control and subtracted as the base, thereby appropriately measuring the polyphenol content resulting from the blending of the target ingredient.

[0061] Furthermore, the measurement of polyphenol or procyanidin content in beverages may be performed on beverage substitutes prepared by first refining polyphenol-containing materials (compositions containing uncrushed cocoa bean cells, cocoa powder, cocoa extract powder) with a refiner as a pretreatment, and then mixing them in water at approximately 40°C.

[0062] The polyphenol and procyanidin content in beverages may be measured on samples obtained after pretreatment that simulates digestion in the human body. Not limited to cocoa compositions, cocoa raw materials readily bind to proteins, making it difficult to measure polyphenol and procyanidin content in the bound state. Therefore, pretreatment that simulates digestion in the human body is sometimes preferable. The polyphenol content measured after pretreatment is not a theoretical value calculated from the amount contained in the raw material, but rather represents the content of polyphenols and procyanidins obtained after treatment that simulates digestion in the human body.

[0063] The beverage contains cocoa polyphenols in an amount of at least 0.01%, preferably 0.05%, more preferably 0.15%, and even more preferably 0.5% or more as polyphenol content. The upper limit of cocoa polyphenols can be adjusted according to the flavor of the beverage, and the polyphenol content can be, for example, 3.5% or less, preferably 3% or less, more preferably 2.5% or less, and even more preferably 2% or less.

[0064] The beverage contains procyanidins in an amount of at least 0.005%, preferably 0.01%, more preferably 0.015%, and even more preferably 0.02% or more as a procyanidin content. The upper limit of the procyanidin content in the beverage can be adjusted according to the flavor of the beverage, for example, to 1% or less, preferably 0.8% or less, more preferably 0.6% or less, even more preferably 0.4% or less, 0.3% or less, 0.2% or less, or 0.15% or less.

[0065] Preparations for dissolving to make a beverage can be prepared such that, when dissolved to make a beverage, they have the content described above. A person skilled in the art can appropriately design the content of the components in the preparation for making a beverage when the content of the components of the beverage is given.

[0066] <Beverage form, ingredients> The form of the beverage of the present invention can be as appropriate. It may be a non-alcoholic beverage or an alcoholic beverage.

[0067] Examples of non-alcoholic beverages include soft drinks (carbonated drinks, cocoa drinks, coffee drinks, tea drinks, sports drinks, energy drinks, beauty drinks, etc.), fruit drinks (fruit juices, fruit pulp drinks, vegetable juices, etc.), dairy drinks, lactic acid drinks, lactic acid bacteria drinks, and jelly drinks.

[0068] Examples of alcoholic beverages include sake, shochu, beer, fruit wine, wine, whiskey, brandy, spirits, liqueurs, powdered alcohol, and sparkling alcohol.

[0069] The preparation for preparing the beverage of the present invention may be in the form of a powder, granules, tablets, paste, or concentrated liquid.

[0070] Other ingredients besides the cocoa composition may be added to the beverage of the present invention as appropriate, as long as they do not impair the effects of the present invention. Examples of other ingredients include milk (including raw milk, skim milk, partially skim milk, desalted skim milk, desalted milk, modified milk, whey, concentrated milk, skimmed concentrated milk, partially skimmed concentrated milk, and desalted skimmed concentrated milk), soy milk, water, carbonated water, fruit juice, vegetable juice, and alcoholic beverages as liquids for dispersing the cocoa composition. Furthermore, additives such as sugars, proteins, peptides, amino acids, vitamins, minerals, vegetable oils, sweeteners, colorants, flavorings, preservatives, acidulants, thickeners, stabilizers, emulsifiers, pigments, antioxidants, seasonings, concentrated fruit juice, carbon dioxide, and pH adjusters may be added. Examples of gelling agents used in jelly drinks include gelatin and thickening polysaccharides (pectin, gum arabic, starch, carrageenan, tamarind gum, agar, gellan gum, locust bean gum, xanthan gum, guar gum, tara gum, tragacanth gum, karaya gum, curdlan, sodium alginate, etc.).

[0071] <Beverage manufacturing method> The method for producing the beverage of the present invention is not particularly limited as long as it does not hinder the effects of the invention, but it may be produced by known manufacturing methods such as mixing with other raw materials or extraction with water. The means of mixing the raw materials is not particularly limited, and known mixing equipment can be used. In order to maintain the cells of the cocoa composition in an unbroken state, a mixing equipment that does not apply shear or compressive forces is desirable.

[0072] The stage in which the cocoa composition is incorporated is not particularly limited, as long as it does not significantly impair the properties of the composition of the present invention. For example, it can be mixed and incorporated with other raw materials in the early stages of production.

[0073] For example, in the case of soft drinks, they can be manufactured by a method that includes a step of blending cocoa composition and other raw materials including water (blending step), and a filling step. The blending step may be a step in which the raw materials excluding water are mixed first, and then water is added to adjust to a certain ratio.

[0074] The beverage of the present invention can be filled into a container. Examples of containers into which the beverage can be filled include paper containers, PET bottles, glass bottles, steel cans, aluminum cans, glass bottles, retort pouches, spout pouches, etc. The container into which the beverage can be filled is not particularly limited as long as it can store liquid.

[0075] Preparations for beverages can be manufactured, for example, by mixing a solid cocoa composition with other solid raw materials and sealing the mixture in a container. Alternatively, they can be manufactured by drying a liquid mixture prepared by blending a cocoa composition with other raw materials using known means.

[0076] Beverages and preparations for making such beverages may display information indicating that they contain cocoa bean products, that they contain a large amount of cocoa beans, that they contain polyphenols, that they contain a large amount of polyphenols, and the effects that can be expected from polyphenols, as well as information recommending the consumption of such food to a specific target group. Such information may be displayed directly or indirectly. Examples of direct display include inscriptions on the product itself, packaging, containers, labels, tags, and other tangible objects, while examples of indirect display include advertising and promotional activities by place or means, such as websites, in-store displays, brochures, exhibitions, books, newspapers, magazines, television, radio, mail, email, and audio.

[0077] The present invention will be described in more detail below using examples. [Examples]

[0078] <Preparation of a composition containing uncrushed cocoa bean cells (cocoa composition)> Using cocoa beans with pulp removed from cocoa pods and dried, a composition (in powder form) containing uncrushed cocoa bean cells was prepared by the following method.

[0079] Softening process (heating process) (1) Put water five times the weight of the cocoa beans into a pot and bring to a boil. (2) Add the raw cocoa beans to (1) and boil for 1 hour. (3) Drain the cocoa beans in a colander.

[0080] Shell peeling process The shells are removed from the cocoa beans by hand.

[0081] Crushing process (sieving process) Strain the mixture through a sieve (32Me).

[0082] Powdering process (1) The crushed material obtained in the crushing process is dried in a vacuum dryer (drying conditions: 98°C, 2 hours) to prepare powdered cocoa bean crushing material with a moisture content of 3% or less. (2) The crushed cocoa bean powder is passed through the 32Me sieve again to make a powder.

[0083] A composition containing uncrushed cocoa bean cells was used in the following examples.

[0084] <Measurement of cocoa polyphenol content> The polyphenol content in the blended ingredients and the beverage was measured according to the "Method for Measuring Polyphenol Content" described below. The procyanidin content in the blended ingredients and the beverage was measured according to the "Method for Measuring Procyanidin Content" described below. However, the measurement of polyphenol and procyanidin content in the beverage was performed using a beverage prepared by first refining polyphenol-containing materials (composition containing uncrushed cocoa bean cells, cocoa powder, cocoa extract powder) in a refiner, and then mixing them with water at approximately 40°C.

[0085] Method for measuring polyphenol content The polyphenol content was measured using the Forinthiocalto method and calculated as (-)-epicatechin equivalent. Specifically, it was measured and calculated using the method described in the appendix "Method for Measuring Cacao Polyphenols" of the "Labeling Standards for Cacao Polyphenols in Chocolate Products" of the Japan Chocolate Industry Fair Trade Council.

[0086] Method for measuring procyanidin content Measurements were performed by HPLC. Specifically, a Deverosil-ODS-HG5 column (4.6 mm × 250 mm, φ5 μm, manufactured by Nomura Chemical Co., Ltd.) was used. The eluent consisted of solution A and solution B, with solution A being a 0.1% trifluoroacetic acid aqueous solution and solution B being a 0.1% trifluoroacetic acid / acetonitrile solution. The flow rate of the eluent through the column was 0.8 ml / min, and the gradient conditions were set so that the proportion of solution B in the total eluent was 10% at the start, 10% after 5 minutes, 25% after 35 minutes, 100% after 40 minutes, and 100% after 45 minutes. The sample injection volume was 10 μL, and each component was quantified in terms of epicatechin equivalent, using epicatechin as the standard. Each component: Catechin, Epicatechin, Procyanidin B2, Procyanidin B5, Procyanidin C1, Cinnamotannin A2

[0087] <Manufacturing of beverages containing a composition (cocoa composition) that includes uncrushed cocoa bean cells> 1. Comparison of beverages manufactured with a uniform ratio of polyphenol-containing ingredients. (Composition)

[0088] [Table 1-1]

[0089] Polyphenol-containing materials used in each test section A (Example): A composition containing powdered, undestroyed cocoa cells (polyphenol content 35 mg / g, procyanidin content 3.6 mg / g) B (Comparative Example): Cocoa powder (12% oil content, no alkalization, polyphenol content 52 mg / g, procyanidin content 4.8 mg / g) C (Comparative Example): Cocoa extract powder (manufactured by the method of Patent No. 6268333, polyphenol content 169 mg / g, procyanidin content 89 mg / g)

[0090] (Manufacturing method) A polyphenol-containing material was added to water at approximately 40°C and mixed using a vortex mixer for 5 minutes.

[0091] (Evaluation Criteria) A sensory evaluation was conducted by two expert panelists based on the following criteria. Each item was evaluated on a 5-point scale. 3: I feel a strong bitterness / strong astringency 2: Slightly bitter / slightly astringent 1: I hardly taste any bitterness.

[0092] If the answer is 1, it can be said that the problem has been solved.

[0093] (result) The results are shown in the table below.

[0094] [Table 1-2]

[0095] Based on the results above, by incorporating cocoa polyphenols as a composition containing uncrushed cocoa bean cells, we were able to obtain a beverage with a high cocoa polyphenol content (1.68% or more) and less bitterness and astringency than conventionally used cocoa powder (test group B) or cocoa extract (test group C). Because it has less bitterness and astringency, it can be combined with various flavors, and we confirmed that it can be used as a base ingredient for beverages while also being enhanced with cocoa polyphenols.

[0096] 2. Examples of manufacturing beverages with a high concentration of polyphenol-containing ingredients (Beverage 1 containing a composition containing unbroken cocoa bean cells) Add 4g of a composition containing uncrushed cocoa bean cells and 6g of sugar to 90ml of lukewarm water (approximately 40°C) and mix until uniform to prepare a cocoa beverage. The resulting cocoa beverage can then be dried to obtain a preparation for cocoa beverage preparation.

[0097] (Beverage 2 containing a composition containing uncrushed cocoa bean cells) Add 8g of a composition containing uncrushed cocoa bean cells and 5g of sugar to 10ml of milk and knead well while heating. Add another 150ml of milk and stir well to prepare the milk cocoa beverage.

[0098] (Beverage 3 containing a composition containing unbroken cocoa bean cells) A fruit juice beverage is prepared by mixing 10g of a composition containing uncrushed cocoa bean cells with 90ml of strained cocoa pulp (manufactured by Frutta Frutta Co., Ltd.).

[0099] (Beverage 4 containing a composition containing unbroken cocoa bean cells) Prepare a protein drink by mixing 10g of a composition containing uncrushed cocoa bean cells, 21g of protein powder (SAVAS Whey Protein 100 Cocoa Flavor, manufactured by Meiji Co., Ltd.), and 200ml of water.

[0100] (A beverage containing a composition with uncrushed cocoa bean cells 5) A milk beverage is prepared by mixing 10g of a composition containing uncrushed cocoa bean cells, 21g of protein powder (SAVAS Whey Protein 100 Cocoa Flavor, manufactured by Meiji Co., Ltd.), and 200ml of milk.

[0101] (Beverage 6 containing a composition containing uncrushed cocoa bean cells) Prepare a nutritional beverage by mixing 15g of a composition containing uncrushed cocoa bean cells with one bottle (125ml) of a nutritional supplement (Meiji Meibalance Mini Cup Yogurt Flavor, manufactured by Meiji Co., Ltd.).

[0102] (A beverage containing a composition with unbroken cocoa bean cells 7) Prepare an alcoholic beverage by mixing 30 ml of the beverage from test plot A described above with 15 ml of Cîroc vodka and 15 ml of fresh cream.

[0103] 3. Example of manufacturing a jelly drink with a high concentration of polyphenol-containing ingredients

[0104] [Table 2-1]

[0105] As a polyphenol-containing material, a composition containing powdered, uncrushed cocoa bean cells (polyphenol content 44 mg / g, procyanidin content 14 mg / g) was used.

[0106] (Manufacturing method) (1) 160g of liquid sugar and 100g of cold water were mixed with 2g of thickener. (2) The gelling agent was dispersed in 500g of water and held at 90°C for 10 minutes. (3) A polyphenol-containing material was added to (1). (4) Mix (2) and (3), add the pH adjuster, and add the remaining water. (5) Sterilized at 90°C for 10 minutes.

[0107] (evaluation) Two experts evaluated the flavor (bitterness, astringency) based on the following criteria.

[0108] Sensory evaluation of bitterness The bitterness was evaluated in comparison to the control (without cocoa ingredients). ◎: It has the same bitterness as jelly drinks that do not contain cocoa ingredients. ○: Compared to jelly drinks that do not contain cocoa ingredients, there is a slight bitterness, but it is within an acceptable range. △: Compared to jelly drinks without cocoa ingredients, a bitter taste is noticeable, but the quality is within an acceptable range. ×: Compared to jelly drinks that do not contain cocoa ingredients, this one is noticeably bitter, beyond acceptable limits, and feels out of place as a jelly drink.

[0109] Sensory evaluation of astringency The bitterness was evaluated in comparison to the control (without cocoa ingredients). ◎: It has the same astringency as jelly drinks that do not contain cocoa ingredients. ○: Compared to jelly drinks that do not contain cocoa ingredients, there is a slight bitterness, but it is within an acceptable range. △: Compared to jelly drinks without cocoa ingredients, a slightly bitter taste is noticeable, but the quality is within an acceptable range. ×: Compared to jelly drinks that do not contain cocoa ingredients, this one is noticeably bitter, beyond acceptable limits, and feels out of place as a jelly drink.

[0110] In each item, a score of ◎, ○, or △ indicates that the problem has been solved.

[0111] (Measurement of cocoa polyphenol content) The polyphenol content in the blended ingredients was measured according to the "Method for Measuring Polyphenol Content" described above. The procyanidin content in the blended ingredients was measured according to the "Method for Measuring Procyanidin Content" described above.

[0112] Furthermore, the polyphenol content in the jelly beverage was measured using the "Method for Measuring Polyphenol Content" described above for samples after the following pretreatment, to obtain measurement value A. Similarly, measurement was performed on a control jelly beverage prepared by subtracting the polyphenol-containing material to obtain measurement value B, and the polyphenol content was calculated using the following formula.

[0113] Polyphenol content in jelly drink (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0114] The procyanidin content in a jelly drink can be determined by performing the following pretreatment, measuring the obtained sample according to the "Method for Measuring Procyanidin Content" described above to obtain measurement value A, and similarly measuring a control jelly drink prepared by subtracting the polyphenol-containing material to obtain measurement value B, and then calculating it using the following formula.

[0115] Procyanidin content in jelly drink (mg / g) = Measured value A (mg / g) - Measured value B (mg / g)

[0116] Pre-treatment (1) The samples were dried using a freeze-dryer. (2) It was ground using a mill.

[0117] (result)

[0118] [Table 2-2]

[0119] <Manufacturing and analysis of compositions containing uncrushed cocoa bean cells (cocoa compositions)> The following items were prepared and manufactured. (Cocoa bean raw material A) Cocoa beans with pulp, extracted from cocoa pods, were used as raw material A in the following steps.

[0120] (Cocoa bean raw material B) The pulp was removed from the cocoa beans with pulp attached, which were then dried and used as raw material B below.

[0121] (Comparative example) Cocoa mass was prepared as a conventional cocoa bean product through conventional fermentation, drying, roasting, and grinding processes. This cocoa mass was then processed using a conventional hydraulic press to prepare cocoa powder with an oil content of 12% or 22%.

[0122] (Cocoa composition) Using raw material A or B, the cocoa bean processed products A1 (using raw material A, strained through 32 mesh), A2 (using raw material A, strained through 32 mesh and 60 mesh), B1 (using raw material B, strained through 32 mesh), and B2 (using raw material B, strained through 32 mesh and 60 mesh) were obtained through a heat treatment process, a shell peeling process, and a crushing process (straining process).

[0123] Each step was carried out as follows:

[0124] (Heat treatment process) (1) Put water in a pot that is five times the weight of the raw cocoa beans and bring it to a boil. (2) Add the raw cocoa beans to (1), and boil raw material A for 30 minutes and raw material B for 1 hour. (3) Drain the cocoa beans in a colander. Furthermore, it was found that there was no difference in the polyphenol retention rate whether the amount of water used during boiling was 5 times or 20 times the normal amount, and that the boiling time had an effect on the polyphenol retention rate.

[0125] (Shell peeling process) The shells are removed from the cocoa beans by hand.

[0126] (Crushing process (sieving process)) (1) Strain the mixture through a sieve (32 mesh, 500 μm opening). (2) If necessary, strain (1) further through a sieve (60 mesh, 250 μm opening).

[0127] (Measurement of polyphenol content) The polyphenol content was measured using the Forinthiocalto method described above.

[0128] The polyphenol retention rate was calculated using raw material A, with the total polyphenol content of the raw beans extracted from the cocoa pod set as 100%. When raw material B was used, the polyphenol content of the dried cocoa beans after removing the pulp from the pulp-attached cocoa beans extracted from the cocoa pod was set as 100%.

[0129] (Measurement of procyanidins) Procyanidin was quantified by HPLC as described above.

[0130] The procyanidin retention rate was calculated using raw material A, with the procyanidin content of the raw beans extracted from the cocoa pod set as 100%. When raw material B was used, the procyanidin content of the dried cocoa beans, after removing the pulp from the pulp-attached cocoa beans extracted from the cocoa pod, was set as 100%.

[0131] (Measurement of free fat) Free fat was measured using the following method. (1) Place approximately 5g (a) of the sample into a 50ml centrifuge tube. (2) Add 25 ml of n-hexane. (3) Shake at 130 times / minute for 3 minutes with an amplitude of 4 cm. (4) Centrifugation at 3000 rpm, 4℃, for 10 minutes (5) Measure the weight (b) of the 100 ml Erlenmeyer flask. (6) Transfer the supernatant from (4) above onto filter paper and filter, then collect the filtrate in a 100 ml Erlenmeyer flask. (7) Blowing nitrogen gas to evaporate n-hexane. (8) Evaporate n-hexane by holding the oven at 98°C under reduced pressure for 4 hours in a vacuum constant-temperature dryer. (9) After air cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.

[0132] Free fat content in sample weight (%) = (cb) / a × 100 Free fat content per unit of oil (%) = <x> / a Oil content × 100 Free fat content per unit of solids (%) = <x> / (Moisture content in aa) × 100

[0133] (Comparative observation of oil seepage) Approximately 2g each of the 60-mesh strained raw material A (cocoa bean processed product A2), cocoa mass, and melted commercially available milk chocolate was measured into microcentrifuge tubes. After centrifugation (16,000 rpm, 10 minutes), the separation of oil from each material was visually observed.

[0134] (Structural observation) The following procedure was followed when observing with a microscope. (1) Place the sample on a microscope slide. (2) Add n-hexane dropwise. (3) Add methylene blue solution dropwise. (4) Add iodine solution drop by drop. (5) Observation with a microscope

[0135] Furthermore, observations were made using a confocal microscope following the procedure described below. (1) Place the sample on a microscope slide. (2) Add the Nile Mix staining solution dropwise. (3) Place the cover glass. (4) Observation with a confocal microscope

[0136] Nile Mix staining solution: Prepare the solvent by mixing 1,2-propanediol with 2% ultrapure water. Add 0.02g of Nile Red and 0.01g of Nile Blue A to the solvent and adjust the volume to 1L, then stir and mix for at least 1 hour.

[0137] (Measurement of the percentage of undisrupted cells) The percentage of undisrupted cells was measured and calculated using the following procedure. (1) Place 0.03 g of the sample into a conical tube, add 2 ml of ultrapure water and stir, then add 0.5 ml of 0.01% methylene blue solution (methylene blue trihydrate (molecular formula: C)). 16 H 18 Dissolve and dilute N3SCl·3H2O (molecular weight: 373.90) in ultrapure water to make a 0.01% (w / v) methylene blue solution, add to the solution and stir. Then, drop the solution onto a glass slide, place a coverslip on top, and observe under a microscope (magnification: 450x). (2) Using the image analysis software "ImageJ" (free software, downloadable from the following URL: https: / / imagej.net / Welcome, version 1.50), the following "area (A)" and "number of fragmented cells (B)" are obtained from the above image. Area (A): After the image is binarized (make binary), it is analyzed as an "Area" using the "Analyze" function. Note that any voids that appeared due to lighting during binarization were filled in using the "fill holes" function before analysis. Number of fragmented cells (B): The "Cell Counter" function is used to manually count the fragmented cells by visually selecting them from the image. (3) The area of ​​one undisrupted cell (C) is calculated by assuming the cell is a circle with a radius of 10 μm (10 × 10 × 3.14 = 314 μm²). (4) The total number of cells (D) is obtained by dividing the area (A) by the area of ​​one undisrupted cell (C). The percentage of undisrupted cells in a cocoa bean cell line is calculated using the following formula: Calculate the value for five or more areas where the total number of cells (D) is in the range of 100 to 300, and then calculate the average value.

[0138] Percentage of undisrupted cells in cocoa bean cells (%) = (DB) / D × 100

[0139] (particle size distribution) The particle size distribution was measured using a laser diffraction particle size distribution analyzer (SALD-2200, manufactured by Shimadzu Corporation). The vertical axis of the graph shows the relative particle amount in %, representing the proportion of each particle size's volume distribution to the total volume, while the horizontal axis shows the particle size in μm.

[0140] (moisture) Moisture content was measured according to the "Attachment to Nutritional Labeling" (http: / / www.caa.go.jp / policies / policy / food_labeling / foodlabeling_act / pdf / foods_index_18_180119_0003.pdf) on the Consumer Affairs Agency of Japan website, specifically in the section "Attachment to Analytical Methods for Nutritional Components, etc." 5. Carbohydrates I. Moisture (3) Vacuum-Reduced Heat Drying Method.

[0141] (Oil content) The oil content was measured according to the "Attachment to Nutritional Labeling" (http: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / foods_index_18_180119_0003.pdf) on the Japan Consumer Affairs Agency website, specifically in the section "Attachment to Analytical Methods for Nutritional Components, etc." 2. Lipids (1) Ether Extraction Method.

[0142] (result) The measurement results are shown in the table below.

[0143] [Table 3]

[0144] Conventional cocoa bean products such as cocoa mass and cocoa powder have a free fat content of 70% or more relative to the oil content, whereas cocoa compositions (referring to cocoa bean products A1 to B2 in the table) have a free fat content of 30% or less, which is significantly lower.

[0145] Furthermore, the polyphenol retention rate in the cocoa composition was over 70%, compared to 40-51% in conventional cocoa bean processed product, cocoa mass, demonstrating a significantly higher retention rate compared to materials obtained by conventional processing methods. Similarly, the procyanidin retention rate in the cocoa composition was over 70%, compared to 16-21% in conventional cocoa bean processed product, cocoa mass, demonstrating a significantly higher retention rate compared to materials obtained by conventional processing methods.

[0146] Microscopic observation revealed that after heat treatment, the cell membranes of the cocoa beans remained intact, and the presence of starch granules that had absorbed moisture and swelled inside the cells was confirmed (Figure 1b). Similarly, the cell membranes remained intact and the intracellular components were retained in the crushed cocoa composition after heat treatment (Figure 1c). On the other hand, in cocoa mass, the cell membranes were crushed, and the intracellular components were released (Figure 1d).

[0147] Furthermore, confocal microscopy observations confirmed the presence of lipids within cells in unprocessed cocoa beans. In cocoa composition, the locations of proteins and lipids were the same, indicating that the cells were not lysed and the lipids remained within the cells. On the other hand, in cocoa mass, the locations of proteins and lipids were different (Figure 2c), suggesting that the cells had been lysed and the lipids and proteins present within the cells had been released.

[0148] Furthermore, the results of calculating the percentage of undisrupted cells (undisrupted cell rate) are shown in the table below.

[0149] [Table 4]

[0150] Based on the table above, the average percentage of uncrushed cocoa bean cells in cocoa bean processed product B2 was calculated to be 74.7%.

[0151] In terms of particle size distribution, cocoa mass had a peak in the particle size range of 5-10 μm (Figure 3b), while the cocoa composition (cocoa bean processed product A2, 60-mesh strained product) differed from cocoa mass in that its particle size was almost 20 μm or larger, indicating a larger particle size (Figure 3a). In Figure 3a, 100% of the particles were within the range of 10 μm to 1.5 mm, indicating that the particle size distribution of cocoa bean processed product A2 was within the range of 10 μm to 1.5 mm.

[0152] The median diameter of the cocoa composition (Figure 3a) was 318.8 μm, the mode diameter was 391.7 μm, and the average diameter was 269.9 μm. The median diameter of the cocoa mass (Figure 3b) was 7.4 μm, the mode diameter was 7.5 μm, and the average diameter was 6.8 μm.

[0153] Furthermore, regarding oil seepage, separated oil was observed in cocoa mass and melted commercially available milk chocolate, but no oil separation was observed in cocoa bean processed product A2 (Figure 4).

[0154] <Measurement of breaking strength> The breaking strength of heated cocoa beans was measured.

[0155] (Materials and Methods) The preparation procedures for samples A through D are shown below. A: Unfermented dried cocoa beans Unfermented beans (dried beans) are dried in a vacuum dryer at 100°C for 4 hours. B: Unfermented roasted cocoa beans (1) Roast unfermented beans (dried beans) in a roaster at 126°C for 40 minutes. (2) Dry in a vacuum dryer at 100°C for 4 hours. C: Unfermented boiled (1 hour) dried cocoa beans (1) Boil unfermented beans (dried beans) in boiling water for 1 hour. (2) Dry in a vacuum dryer at 100°C for 4 hours. D: Unfermented boiled (2 hours) dried cocoa beans (1) Boil unfermented beans (dried beans) in boiling water for 2 hours. (2) Dry in a vacuum dryer at 100°C for 4 hours.

[0156] The breaking strength was measured under the following conditions. • Equipment used: FUDOH RTC-3010D-CW rheometer ·S.ADJ (Entry depth): 4.0mm ·T.SPEED (approach speed): 2cm / min • Plunger: 3mm diameter cylindrical shape • Measurement method: Each sample (whole cocoa bean) was placed in the center of the stand, and the sample temperature was measured at 22-24°C.

[0157] (result) The results are shown in the table and Figure 5 below.

[0158] [Table 5]

[0159] Boiling significantly reduced the tensile strength of the cocoa beans. Furthermore, increasing the boiling time also reduced the tensile strength. [Industrial applicability]

[0160] When preparing beverages with a high polyphenol content, conventional polyphenol-containing materials (such as cocoa extract powder) are used as raw materials, resulting in unsatisfactory flavor quality. However, the present invention makes it possible to prepare beverages with a high polyphenol content while maintaining excellent flavor quality.< / x> < / x> < / x> < / z> < / x> < / y> < / x>

Claims

1. A beverage or preparation for preparing such a beverage, containing the following composition and having a procyanidin content of 0.02% by weight or more: A composition comprising a particle size distribution within the range of 10 μm to 1.5 mm, consisting of pulverized cocoa beans that have undergone wet heat treatment and containing uncrushed cocoa bean cells.

2. A beverage or preparation for preparing the beverage, comprising the following composition, wherein the amount of the composition in the raw materials is 1 to 40% by weight: A composition comprising a particle size distribution within the range of 10 μm to 1.5 mm, consisting of pulverized cocoa beans that have undergone wet heat treatment and containing uncrushed cocoa bean cells.

3. The beverage or preparation according to claim 1 or 2, wherein the free fat content per unit of oil in the composition is 60% by weight or less.

4. The beverage or preparation according to claim 1 or 2, wherein the uncrushed cocoa bean cells in the composition constitute 30% or more.

5. The beverage or preparation according to claim 1 or 2, wherein the tensile strength of the composition is 3 kgf or less.

6. A beverage or preparation according to claim 1 or 2, wherein the polyphenol content is 0.01% by weight or more.

7. A beverage or preparation according to claim 1 or 2, wherein the polyphenol content is 0.5% by weight or more.

8. The beverage or preparation according to claim 1, wherein the amount of the composition in the raw materials is 1 to 40% by weight.

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