Cacao-containing food and drink and cacao astringent taste inhibitor

Abstract

The present invention addresses the problem of providing a cacao-containing food and drink in which unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material is suppressed. The present invention also addresses the problem of providing a cacao astringent taste inhibitor capable of suppressing unpleasant taste, such as astringent taste or acridity, derived from a cacao raw material. The present invention provides cacao-containing food and drink that contain a hydrolyzed protein decomposition product and in which the ratio of non-fat cacao solid content in a solid content is 16 mass% or more.

Description

Cocoa-containing foods and beverages and cocoa astringent taste suppressants

[0001] Related Art This application claims the benefit of priority from Application No. 2023-109693, filed with the Japan Patent Office on July 4, 2023. The priority application is incorporated herein by reference in its entirety.

[0002] The present invention relates to a cocoa-containing food or drink and an agent for suppressing the astringent taste of cocoa.

[0003] Cocoa-containing foods and beverages, such as chocolate, are widely consumed worldwide due to their pleasant flavor. Typical chocolates are often made from cocoa mass, sugar, cocoa butter, milk powder, and other ingredients. While chocolate is primarily consumed as a luxury item, the recent rise in health consciousness has led to a growing demand for increased intake of dietary fiber and polyphenols derived from cocoa. To meet consumer demand for increased intake, so-called high-cocoa chocolates, which contain reduced amounts of sugar and milk powder and a high amount of cocoa ingredients, are being sold. However, polyphenols, one of the health benefits of cocoa, can sometimes have an astringent or bitter flavor. Therefore, these flavors can be problematic for high-cocoa chocolates that contain a large amount of cocoa ingredients, making them difficult to enjoy as a luxury item.

[0004] For example, Patent Document 1 describes a method for masking the bitter and astringent taste of high-cocoa chocolate by adding plant-derived essential oils and flavor compounds, while Patent Document 2 describes an off-flavor suppressor that uses aqueous phase particles containing polyphenol materials dispersed in an oil phase.

[0005] JP 2018-148805 A JP 2020-014447 A

[0006] An object of the present invention is to provide a cacao-containing food or drink in which unpleasant tastes such as astringency or harshness derived from cacao raw materials are suppressed, and to provide a cacao astringency suppressant that can suppress unpleasant tastes such as astringency or harshness derived from cacao raw materials.

[0007] The inventors have considered new cocoa-containing foods and beverages that can be enjoyed as luxury items by suppressing the astringent or harsh taste inherent in cocoa ingredients. Patent Document 1 describes the masking effect of essential oils, but does not suggest proteins or protein hydrolysates. Patent Document 2 also does not suggest proteins or protein hydrolysates. Furthermore, polyphenols, the active ingredient for suppressing off-flavors, must be present in the aqueous phase. Dispersing aqueous phase particles in the oil phase complicates the manufacturing process, and pre-production of the formulation may be required.

[0008] The present inventors have conducted extensive research to solve the above problems, and as a result have found that the addition of a specific protein hydrolysate to a cacao-containing food or drink can suppress unpleasant tastes such as astringency and harshness derived from cacao, leading to the completion of the present invention.

[0009] That is, the present invention includes the following inventions. (1) A cacao-containing food or drink containing a hydrolyzed protein hydrolysate and having a ratio of non-fat cacao solids to the solid content of 16% by mass or more, (2) A cacao-containing food or drink according to (1), in which the solid content of the hydrolyzed protein hydrolysate has a free amino acid content of 2% by mass or more, (3) A cacao-containing food or drink according to (1) or (2), in which the polyphenol content is 1300 mg / 100 g to 6000 mg / 100 g, (4) A cacao-containing food or drink according to (3), in which the cacao-containing food or drink is chocolate, (5) A cacao astringent taste suppressor containing a hydrolyzed protein hydrolysate as an active ingredient, (6) A cacao-containing food or drink according to (1) or (2), in which the hydrolyzed protein hydrolysate is of vegetable origin, (7) A cacao-containing food or drink according to (3), in which the hydrolyzed protein hydrolysate is of vegetable origin. (8) A cacao-containing food or drink according to (4), wherein the hydrolyzed protein hydrolysate is of vegetable origin; (9) A cacao-containing food or drink according to (6), wherein the hydrolyzed protein hydrolysate is derived from beans or wheat; (10) A cacao-containing food or drink according to (7), wherein the hydrolyzed protein hydrolysate is derived from beans or wheat; (11) A cacao-containing food or drink according to (8), wherein the hydrolyzed protein hydrolysate is derived from beans or wheat; (12) A method for producing a cacao-containing food or drink, wherein the proportion of non-fat cacao solids in the solid content is 16% by mass or more, by blending a hydrolyzed protein hydrolysate; (13) A method for producing a chocolate, wherein the proportion of non-fat cacao solids in the solid content is 16% by mass or more, by blending a hydrolyzed protein hydrolysate in any of the following steps (A) to (D): (A) a mixing process in which powdered raw materials such as cocoa powder and sugars are mixed with a portion of the cocoa mass and / or fats being blended; (B) a grinding process in which the dough mixture obtained by mixing the powdered raw materials with a portion of the cocoa mass and / or fats is pulverized; (C) a kneading or mixing process in which the ground dough is kneaded or mixed with the remaining cocoa mass and / or fats to prepare a chocolate dough; (D) a cooling process in which the temperature of the chocolate dough is adjusted and cooled to solidify; (14) a method for suppressing the astringent taste derived from cocoa, which comprises blending hydrolyzed protein decomposition products with cocoa-containing food or beverage.

[0010] The present invention can provide a cocoa-containing food or drink that suppresses unpleasant tastes such as astringency or harshness and has a good cocoa flavor. It can also provide a cocoa astringency suppressor that can suppress unpleasant tastes such as astringency or harshness derived from cocoa raw materials.

[0011] Hereinafter, embodiments of the present invention will be described in detail.

[0012] The term "cacao-containing food and drink" as used herein refers to all food and drink containing cacao as a raw material, including, for example, chocolate, chocolate filling, cacao filling, chocolate drink, chocolate spread, chocolate sauce, chocolate ice cream, and chocolate soft serve ice cream. Representative examples of cacao-containing food and drink include chocolate, chocolate filling, and chocolate drink. Furthermore, the cacao-containing food and drink that most readily exhibits the effects of the present invention is chocolate.

[0013] The chocolate in this invention refers not only to chocolate, semi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also to products containing cacao ingredients (cacao mass, cocoa powder, and / or cacao butter) as essential ingredients, with optional proportions of secondary ingredients such as sugars, milk powder, dietary fiber, fruit juice powder, fruit powder, flavoring agents, emulsifiers, flavorings, and colorings. In this invention, chocolate with a cacao content of 60% by mass or more (non-fat cacao solids content of 20% by mass or more) is referred to as high-cacao chocolate.

[0014] The cocoa ingredients used in cocoa-containing foods and beverages, particularly cocoa mass and cocoa powder, may vary in astringency and bitterness depending on the origin of the cocoa. However, the effects of the present invention are achieved regardless of the origin and regardless of the country of origin of the cocoa. Furthermore, the process for producing cocoa mass, cocoa powder, and cocoa butter from cocoa beans is not limited to specific methods.

[0015] The cacao-containing food or beverage of the present invention has a non-fat cacao solids content of 16% by mass or more of the solid content. Non-fat cacao solids refer to the portion of cacao raw materials such as cacao mass and cocoa powder excluding cocoa butter and water. In the present invention, it is believed that the majority of the components responsible for the astringent or bitter taste of cacao are contained in the non-fat cacao solids. Furthermore, the non-fat cacao solids also contain large amounts of polyphenols, which are health-promoting components of cacao. In the present invention, the non-fat cacao solids content of the solid content is preferably 17% by mass or more, more preferably 18% by mass or more, 20% by mass or more, 22% by mass or more, 24% by mass or more, 26% by mass or more, or 28% by mass or more. Furthermore, the non-fat cacao solids content of the solid content is preferably 70% by mass or less, more preferably 65% ​​by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, or 45% by mass or less. If the content of non-fat cocoa solids is within an appropriate range, it is possible to prepare a cocoa-containing food or drink that is more easily consumed as a luxury item.

[0016] The cocoa-containing food or beverage of the present invention contains a hydrolyzed protein hydrolysate. A hydrolyzed protein hydrolysate refers to a composition in which a protein raw material is hydrolyzed with an enzyme, heat, or acid. The amount of the protein hydrolysate added to the cocoa-containing food or beverage of the present invention can be adjusted appropriately to suppress the astringent or harsh taste derived from cocoa. A preferred amount is 0.0001% to 3% by mass. More preferred lower limits of the amount are 0.0005% by mass or more, 0.001% by mass or more, 0.005% by mass or more, and 0.008% by mass or more. More preferred upper limits of the amount are 2.5% by mass or less, 2% by mass or less, 1.8% by mass or less, 1.5% by mass or less, 1.2% by mass or less, and 1% by mass or less. By adding the preferred amount, it is possible to prepare a cocoa-containing food or drink that can have the pleasant bitter taste unique to cocoa while suppressing the astringent or harsh taste derived from cocoa. On the other hand, if a large amount is added, the flavor of the protein hydrolysate itself may be perceived.

[0017] The form of the hydrolyzed protein hydrolysate is not particularly limited, and protein hydrolysates in liquid or powder form can be used. For example, they may be obtained by simply hydrolyzing a liquid protein raw material such as cow's milk or plant milk, or by increasing the viscosity through concentration processes such as vacuum concentration or freeze concentration, or by powder processing such as spray drying or freeze drying. When the cocoa-containing food or beverage is chocolate, the powdered protein hydrolysate can be blended before the grinding process or during the mixing process. Alternatively, they can be blended after melting the chocolate after production. Liquid protein hydrolysates typically have a solids content of approximately 0.1 to 20% by mass, and can be blended by melting the protein hydrolysate during or after chocolate production, followed by mixing and dispersing.

[0018] The protein raw material for the hydrolyzed protein hydrolysate is a raw material containing at least protein, regardless of its origin. It can be plant-based, animal-based, or microbial fermentation-derived. When powdered milk or the like is not used to avoid the inclusion of dairy ingredients, it is preferable to select plant-based proteins and / or proteins derived from microbial fermentation, since this allows for the production of non-animal chocolate. Examples of plant-based proteins include, but are not limited to, natural sources such as wheat, beans, grains, and malt, as well as concentrated proteins from natural sources such as soybean protein, pea protein, mung bean protein, broad bean protein, wheat protein, oat protein, rice protein, hemp protein, nut protein, and malt extract. Examples of animal-based proteins include proteins derived from casein, whey, collagen, and the like. Examples of microbial fermentation-derived proteins include proteins derived from yeast extract and the like. Preferred raw materials for the vegetable protein include beans, wheat, and barley, as well as soybean protein, pea protein, mung bean protein, broad bean protein, wheat protein, and oat protein, which are concentrated proteins from beans and wheat. The beans referred to here are plants of the Fabaceae and Fabaceae subfamily, such as soybeans, peas, mung beans, kidney beans, purple peas, adzuki beans, and chickpeas. Cacao is a plant of the Malvaceae family and is a different plant seed from the beans that are the source of the vegetable protein of the present invention. Examples of wheat and barley include wheat, barley, and oats, and examples of grains include seeds from plants such as corn and rice.

[0019] The hydrolyzed protein hydrolyzate of the present invention preferably contains free amino acids in an amount of 2% by mass or more, calculated as solid content. More preferably, the protein hydrolyzate may contain free amino acids in an amount of 4% by mass or more, 5% by mass or more, 7% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more, calculated as solid content. Furthermore, the protein hydrolyzate may more preferably contain free amino acids in an amount of 40% by mass or less, 35% by mass or less, or 30% by mass or less, calculated as solid content. By containing free amino acids in the solid content of the hydrolyzed protein hydrolyzate in the above-mentioned appropriate range, the astringent or bitter taste derived from cocoa can be effectively suppressed in combination with the peptide fraction. If the free amino acid content in the solid content of the hydrolyzed protein hydrolyzate is too high, the flavor of the amino acids themselves may be undesirably strong. Note that, in this specification, the content in solid content is synonymous with the content in the solid content excluding water contained in the protein hydrolyzate. The free amino acid content can be calculated by liquid chromatography-mass spectrometry (LC / MS). For example, the content can be calculated from the measurement results of a standard solution using the ninhydrin coloring method, a post-column derivatization method in which free amino acids in a sample are separated and derivatized using an amino acid analyzer. Hydrolyzed protein hydrolysates are commonly known as peptide materials, but depending on the degree of hydrolysis, the protein hydrolysates themselves may have a strong astringent or bitter taste. In the present invention, a previously unknown effect has been discovered: even protein hydrolysates with a strong astringent or bitter taste can suppress the astringent or bitter taste derived from cocoa raw materials. The protein hydrolysates included in the present invention are hydrolyzed compositions containing free amino acids. In addition to the free amino acids derived from the protein hydrolysates, cocoa-containing foods and beverages also contain free amino acids that are originally contained in cocoa-derived raw materials such as cocoa mass. However, these free amino acids originally contained in cocoa-derived raw materials are excluded from the free amino acids derived from the protein hydrolysates of the present invention.

[0020] The cacao-containing food or drink of the present invention may contain auxiliary ingredients in addition to the cacao raw material and hydrolyzed protein decomposition product, and may appropriately use necessary food ingredients (oils and fats, fruit juice, fruit pulp, vegetables, sugars, dairy products, grain flours, starches, poultry, animal, and fish products, seasonings, etc.) and food additives (emulsifiers, minerals, vitamins, thickening agents, acidulants, flavorings, etc.).

[0021] The fats and oils used in the cocoa-containing foods and beverages of the present invention are not particularly limited, but examples of fats and oils that can be used include, in addition to cocoa butter, vegetable fats such as soybean oil, sunflower seed oil, cottonseed oil, rapeseed oil, high-erucic rapeseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, and medium-chain triglycerides (MCTs), as well as animal fats and oils such as milk fat, beef tallow, and lard, as well as processed fats and oils such as hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, and transesterified fats, as well as mixtures of these fats and oils. The cocoa-containing foods and beverages of the present invention can be blended with fats and oils other than cocoa butter as appropriate depending on the intended use. For example, in the case of a cacao-containing food or drink to be combined with a frozen dessert, a portion of the food or drink may contain oils and fats that are liquid at room temperature, such as soybean oil, sunflower seed oil, rapeseed oil, corn oil, or soft palm oil, to improve melt-in-the-mouth texture.

[0022] In the present invention, the astringent or bitter taste of cacao refers to a flavor derived from cacao that is perceived as unpleasant when eaten. Here, the astringent taste is a stimulating sensation felt in the mouth, also referred to as a bitter taste, and is, in short, a stimulating sensation accompanied by a "drying" or "shrinking" sensation in the oral mucosa, such as that felt when astringent persimmon or red wine is taken to the mouth. Furthermore, the bitter taste is a flavor that clings to the tongue and leaves an unpleasant lingering feeling.

[0023] The chocolate serving as the cacao-containing food or beverage of the present invention preferably contains 1300 mg / 100 g to 6000 mg / 100 g of polyphenols. The polyphenols contained in cacao are known to have health benefits such as antioxidant activity, which is thought to be one of the reasons why high-cacao chocolate has become widely available in recent years. In the present invention, the polyphenol content of the chocolate is more preferably 1400 mg / 100 g or more, and even more preferably 1500 mg / 100 g or more, 1600 mg / 100 g or more, 1700 mg / 100 g or more, 1800 mg / 100 g or more, 1900 mg / 100 g or more, 2000 mg / 100 g or more, 2100 mg / 100 g or more, or 2200 mg / 100 g or more. Furthermore, the polyphenols contained in chocolate are preferably 5800 mg / 100 g or less, and even more preferably 5600 mg / 100 g or less, 5500 mg / 100 g or less, 5400 mg / 100 g or less, 5300 mg / 100 g or less, 5200 mg / 100 g or less, 5100 mg / 100 g or less, or 5000 mg / 100 g or less. Chocolate containing polyphenols within the above preferred ranges can more clearly exhibit the effects of the present invention. Examples of polyphenols contained in cacao include monomers such as catechin, procyanidins formed by polymerization of catechin, and oligomers (dimers or higher) such as tannins.

[0024] In the present invention, the polyphenol content is measured using the Folin-Ciocalteu method. More specifically, cocoa raw materials such as cocoa mass or cocoa-containing foods and beverages are defatted with hexane, and then polyphenols are extracted from the defatted sample using methanol to prepare an extract. The resulting extract is then measured and colorimetrically quantified using a spectrophotometer using the Folin-Ciocalteu method. The polyphenol content of each sample is determined using a calibration curve previously prepared using epicatechin.

[0025] In the present invention, the hydrolyzed protein hydrolysate may be obtained by hydrolyzing a protein raw material, and then, as necessary, removing impurities and precipitates by centrifugation, filtration, acid treatment, etc., and further sterilizing, concentrating, and / or drying. The method for hydrolyzing the protein hydrolysate is not particularly limited, but preferably the protein hydrolysate is hydrolyzed using a protease. The enzyme used is not particularly limited, and may be appropriately selected from methods using multiple protease hydrolases, batch or continuous enzymatic hydrolysis, and even methods in which the substrate raw material is previously heat-denatured and then enzymatically hydrolyzed. Furthermore, if necessary, a sugar-degrading enzyme, an oil-degrading enzyme, etc. may also be used in combination.

[0026] The method for producing a cocoa-containing food or drink involves mixing, emulsifying, and / or homogenizing a cocoa raw material, a hydrolyzed protein hydrolysate, and other auxiliary ingredients, and the process is not particularly limited. When preparing a cocoa-containing food or drink other than chocolate using chocolate, the order of mixing the ingredients does not matter, and the hydrolyzed protein hydrolysate may be blended into the chocolate in advance, or may be added separately from the chocolate like the other auxiliary ingredients.

[0027] The chocolate, which is one of the cacao-containing foods and beverages of the present invention, can be produced in the same manner as in the production of ordinary chocolates. Specifically, the chocolate can be obtained by mixing cacao mass and fats with appropriate ingredients such as cocoa powder, various powdered foods such as sugars, emulsifiers, flavorings, and colorants, followed by rolling (a grinding process) and conching (a kneading process) or mixing (a mixing process). Alternatively, a production method in which the mixing and grinding processes are carried out in parallel using a ball mill, bead mill, or the like can also be used.

[0028] The timing of blending the hydrolyzed protein decomposition product of the present invention is not particularly limited as long as it is incorporated during the steps of the chocolate manufacturing method. For example, it can be incorporated during any of the following steps (A) to (D): (A) a mixing step in which powdered raw materials such as cocoa powder and sugars are blended with a portion of the cocoa mass and / or fats being blended, (B) a grinding step in which a dough mixture obtained by blending a portion of the cocoa mass and / or fats with the powdered raw materials is pulverized, (C) a kneading or mixing step in which the ground dough is kneaded or mixed with the remaining cocoa mass and / or fats to prepare a chocolate dough, and (D) a cooling step in which the chocolate dough is cooled and solidified under temperature control.

[0029] When the hydrolyzed protein hydrolysate is in powder or flake form, the texture after addition can be checked and added before the pulverization step. In the case of flakes with large particles, it is preferable to add it before the pulverization step. Also, if it is in fine powder form, it can be added in the kneading step or mixing step after the pulverization step. When the hydrolyzed protein hydrolysate is in liquid form, the timing of addition is not particularly limited, but it can be added by thoroughly stirring and mixing in the addition step.

[0030] The cocoa-containing food or beverage of the present invention contains a hydrolyzed protein hydrolysate, thereby suppressing the astringent or bitter taste inherent to the cocoa raw material. The hydrolyzed protein hydrolysate used in the present invention is characterized by suppressing the astringent or bitter taste but not the bitterness inherent to the cocoa raw material. When chocolate is prepared, the bitter taste inherent to the cocoa raw material can be perceived as a pleasant flavor, also known as a bittersweet chocolate flavor or chocolate taste, upon consumption. Conventional masking preparations tend to suppress the astringent or bitter taste, but also weaken the bitter taste. However, the present invention can maintain the bitter taste even when the astringent or bitter taste is suppressed. As described above, the present invention can also be described as a method for suppressing the astringent taste inherent to cocoa by incorporating a hydrolyzed protein hydrolysate into a cocoa-containing food or beverage. Furthermore, when a hydrolyzed protein decomposition product is used as an astringent taste suppressant, the suppressant may contain the hydrolyzed protein decomposition product and other excipients, stabilizers, etc., as appropriate.

[0031] The present invention will be described in more detail below with reference to examples and comparative examples, but the spirit of the present invention is not limited to the following examples. In the examples, "parts" and "%" are all based on mass.

[0032] Preparation of Chocolate: Cocoa mass and sugar were mixed using a kneader according to the formulation shown in Table 1, and then pulverized using a roll refiner. After pulverization, conching, a kneading process, was performed using a conche with a jacket water temperature set at 50°C. Cocoa butter was then added to prepare chocolate, a type of cocoa-containing food or beverage. Chocolates (1) to (3) had cocoa contents of 75.4% or 98.2% by mass, corresponding to high cocoa contents of 60% or more by mass. Chocolate (4) had a cocoa content of 49.6% by mass. Cocoa mass 1 was made from cocoa beans from Ecuador. Cocoa mass 2 was made from cocoa beans from Ghana.

[0033]

[0034] Study 1: Addition of hydrolyzed protein hydrolysate. The prepared chocolate was melted at a temperature of 50-60°C, and HINUT-HKB (manufactured by Fuji Oil Co., Ltd.), a hydrolyzed protein hydrolysate, was added according to the formulation in Table 2. After addition, the mixture was thoroughly stirred to ensure complete dispersion. The free amino acid content of the solids in HINUT-HKB was determined to be 22% by mass as a result of the analysis described below. Measurement of free amino acids. The sample was dissolved in a 5% TCA solution (trichloroacetic acid solution). The supernatant was centrifuged at 10,000 rpm for 10 minutes and filtered through a 0.22 μm filter. The filtrate was analyzed using a high-speed amino acid analyzer (LA8080, manufactured by Hitachi High-Tech Corporation), and the free amino acid content was calculated based on the results of the standard solution. Standard solution: Amino acid mixed standard solution (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) Mobile phase: Sodium citrate buffer Reaction solution: Ninhydrin reagent Wavelength: 570 nm or 440 nm

[0035] Flavor Evaluation The chocolates of the Examples in which hydrolyzed protein decomposition products were added and the Comparative Examples in which no hydrolyzed protein decomposition products were added were adjusted to a product temperature of 30 to 32°C, tempered, filled into molds, and cooled at 10°C for 30 minutes. The cooled and solidified chocolates were removed from the molds and aged at 20°C for one week, after which the flavor was evaluated. The flavor evaluation was confirmed by having five taste panelists skilled in the field of chocolate conduct a sensory evaluation of the obtained chocolates. The sensory evaluation scores were determined by consensus of the panelists on a scale of 1 to 5 according to the following evaluation criteria. <Evaluation of astringency and bitterness> 5 points: No astringency or bitterness is felt, very good 4 points: Astringency and / or bitterness is slightly felt, good 3 points: Astringency and / or bitterness is felt, but within the acceptable range 2 points: Astringency and / or bitterness is felt, unsatisfactory 1 point: Astringency and / or bitterness is felt strongly, unsatisfactory <Evaluation of the effect of suppressing astringency and bitterness> In the evaluation of astringency and bitterness previously evaluated, the difference in flavor score between the evaluation of chocolate (1) alone and the evaluation of the test product was calculated, and a score difference of 2 points or more was evaluated as an effective suppression of astringency and bitterness. Furthermore, a score difference of 3 points or more was evaluated as a significant suppression effect. On the other hand, a score difference of 1 point or less was evaluated as no suppression effect. In Study 1, the effects were evaluated based on the difference in scores between the astringency and bitterness of Comparative Example 1, which used only chocolate (1). Any other flavor-related issues besides astringency and bitterness were also discussed. The results are shown in Table 2.

[0036]

[0037] In the examples in which HINUT-HKB, a hydrolyzed protein decomposition product, was added, the astringent taste and bitterness were suppressed. While the astringent taste and bitterness were suppressed, the bitterness characteristic of chocolate was maintained. This effect was particularly remarkable in the examples in which 0.01% by mass to 0.8% by mass of the hydrolyzed protein decomposition product was added. If too much of the hydrolyzed protein decomposition product was added, the astringent taste and bitterness were suppressed, but the flavor of the protein decomposition product could be felt in some cases. The bitterness could be somewhat weakened by the flavor of the protein decomposition product.

[0038] ● Study 2 ○ Changing the protein hydrolysate Using chocolate (1) prepared according to the formulation listed in Table 3, samples were prepared using "Hi-Nute AM" (Fuji Oil Co., Ltd.) or "Hi-Nute DL" (Fuji Oil Co., Ltd.) as the hydrolyzed protein hydrolysate. Additionally, as comparative examples, samples were similarly prepared in which soy protein "Fujipro CL" (Fuji Oil Co., Ltd.) or soy protein "Fujipro F" (Fuji Oil Co., Ltd.) was added instead of the protein hydrolysate. The soy protein "Fujipro CL" was mixed with amino acids equivalent to the free amino acids detected in "Hi-Nute HKB" in a Fujipro CL:amino acid mixture ratio of 78:22 to prepare "Fujipro CL Amino Acid Mixture," which was then mixed with chocolate (1). The mixed amino acids, specifically L-aspartic acid, L-threonine, L-serine, L-glutamic acid, glycine, L-alanine, L-valine, L-methionine, L-cysteine, L-isoleucine, L-leucine, L-tyrosine, L-phenylalanine, L-lysine hydrochloride, L-histidine, L-arginine, and L-proline, were adjusted in proportions based on the free amino acid analysis results of "Hinute HKB" to prepare "Amino Acid Mixed Fujipro CL." Furthermore, a solution containing whey peptide "HWP117" (manufactured by TATUA), a hydrolyzed milk protein decomposition product, was similarly prepared. Each resulting chocolate was filled into a mold, solidified, and aged at 20°C for one week, as in Study 1, and evaluated. In Study 2, the astringency and bitterness suppression effects were evaluated based on the score difference from the astringency and bitterness evaluation of Comparative Example 1, which contained only chocolate (1). The results are shown in Table 3.

[0039]

[0040] The addition of hydrolyzed protein digests was confirmed to have a suppressive effect on astringency and bitterness. It was found that the suppressive effect differed depending on the amount of free amino acids contained in the solid matter of the hydrolyzed protein digests. Protein materials to which amino acids were separately mixed did not have a suppressive effect on astringency and bitterness, even when the same amount of amino acids was mixed as the protein digests, confirming the effectiveness of the protein digests. Based on the results of Studies 1 and 2, the greater the amount of free amino acids contained in the solid matter of the hydrolyzed protein digests, the greater the suppressive effect on astringency and bitterness. Furthermore, when the amount of free amino acids contained in the solid matter was similar, plant-derived protein digests had a greater suppressive effect on astringency and bitterness than milk-derived protein digests.

[0041] Study 3: Preparation of protein hydrolysates derived from different raw materials Pea protein "Empro E86" (manufactured by Emsland) was dissolved in water to a protein concentration of 5% by mass, and hydrolyzed using endopeptidase and exopeptidase as proteolytic enzymes at 53°C for 2 or 4 hours. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or more to obtain the hydrolyzed protein hydrolysates, Samples A and B, respectively. Each was added to chocolate (1) according to the formulation shown in Table 4. Samples A and B were added to chocolate melted at 50-60°C using a mixer equipped with a propeller blade (manufactured by Tokyo Rikakikai Co., Ltd.) and stirred at 400 rpm for 5 minutes.

[0042] Broad bean protein "Faba Bean Isolate" (manufactured by Australian Plant Proteins) was dissolved in water to a protein concentration of 5% by mass, and then decomposed for 2 hours or 4 hours using endopeptidase and exopeptidase as proteolytic enzymes at a temperature of 53°C. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or more to obtain hydrolyzed protein hydrolysates, designated as Prototypes C and D. Each of the solutions was added to chocolate (1) according to the formulation shown in Table 4. The addition to the chocolate was carried out in the same manner as for Prototype A or B shown above.

[0043] Low-fat soy milk "Bimitonyu" (manufactured by Fuji Oil Co., Ltd.) was hydrolyzed for 4 hours at 53°C using endopeptidase and exopeptidase as proteolytic enzymes. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or more to obtain an aqueous solution, designated as Sample E, a hydrolyzed protein hydrolyzate. This was added to chocolate (1) according to the formulation shown in Table 4. The chocolate was added in the same manner as Sample A or B described above. Each of the resulting chocolates was filled into a mold, solidified, and aged at 20°C for 1 week, as in Study 1, and then evaluated. In Study 3, the astringency and bitterness suppression effects were evaluated based on the score difference from the astringency and bitterness evaluations of Comparative Example 1, which contained only Chocolate (1). The results are shown in Table 4.

[0044]

[0045] The above results show that adding hydrolyzed protein hydrolysates containing free amino acids can suppress the astringent and bitter taste of cacao without impairing the good flavor of the cacao. Furthermore, it was shown that similar effects can be achieved not only with powdered protein hydrolysates, but also with liquid protein hydrolysates such as protein aqueous solutions and soy milk.

[0046] [Correction based on Rule 91, 18.08.2025] ● Study 4 ○ Change in chocolate composition As in Study 1, "Hinute-HKB" was added to the prepared chocolates (2) to (4) according to the composition shown in Table 5. Each chocolate obtained was filled into a mold as in Study 1, allowed to solidify, and aged at 20°C for one week before being evaluated. In Study 4, the astringency and bitterness suppression effects were evaluated by the score difference from the astringency and bitterness evaluation of Comparative Examples 5, 6, or 7, which used only one of chocolates (2) to (4), respectively. The results are shown in Table 5.

[0047] [Amendment under Rule 91 18.08.2025]

[0048] The effect of hydrolyzed protein decomposition products on suppressing astringency and bitterness was confirmed regardless of the origin of the cocoa raw material or the composition of the chocolate.

[0049] From the results obtained in Studies 1 to 4, comparative examples and examples are shown in Table 6 below, and the range in which the effects were confirmed is also shown.

[0050]

[0051] For chocolate, a cacao-containing food or beverage, a suppression effect on astringency and bitterness was confirmed when the ratio of non-fat cacao solids to the total solids was 16% by mass or more. The following preferable ranges were shown: the polyphenol content of the cacao-containing food or beverage is 1300 mg / 100 g to 6000 mg / 100 g, the free amino acid content in the solids of the hydrolyzed protein decomposition product is 2% by mass or more, the hydrolyzed protein decomposition product is derived from plants, and the hydrolyzed protein decomposition product is derived from legumes.

[0052] ●Study 5 ○Study on chocolate drinks As another example of a food or drink containing cocoa, we confirmed whether adding similar hydrolyzed protein decomposition products to chocolate drinks would have the effect of suppressing astringent or bitter tastes.

[0053] Water was heated to 60°C and stirred in a T.K. Homomixer Mark II Model 2.5 (manufactured by Primix) to dissolve 0.1 part of an emulsifier. 10 parts of chocolate (1) or the chocolate of Example 1, which had been completely melted at 60°C, were added, and 0.1 parts of a thickening polysaccharide was added. The mixture was then stirred for 10 minutes to prepare a chocolate drink. The resulting drink was then aged in a refrigerator and evaluated for flavor.

[0054] A chocolate drink was prepared in the same manner as above, but with the addition of 0.001 parts of "Hi-Nut HKB" in addition to the chocolate (1). The drink was then aged in a refrigerator and the flavor was evaluated.

[0055] The astringency and bitterness suppression effects were evaluated by the score difference from the astringency and bitterness evaluation of Comparative Example 7, which was prepared using only chocolate (1). The results are shown in Table 7. The thickening polysaccharide used was processed starch "Farinex VA70WM" (manufactured by Avebe). The emulsifier used was sucrose stearate "Ryoto Sugar Ester S-570" (manufactured by Mitsubishi Chemical Corporation).

[0056]

[0057] ●Study 6 ○Study on chocolate filling As an example of application to foods containing chocolate, we confirmed the effect of suppressing astringent or bitter taste by adding similarly hydrolyzed protein hydrolysates to chocolate filling.

[0058] Using the same equipment as used to prepare the chocolate drink in Study 5, water and an emulsifier were stirred according to the formulation shown in Table 8. Melted chocolate was then added, and 8 parts of a thickening polysaccharide was added. Stirring was continued for 10 minutes, and the mixture was heated to 90°C. This was then aged in a refrigerator to prepare a chocolate filling.

[0059] When preparing a chocolate filling using the same method as above, 0.001 parts of "HiNute-HKB" was added to the chocolate (1).

[0060] The effects of suppressing astringency and bitterness were evaluated by the score difference from the evaluation of astringency and bitterness of Comparative Example 8, which was prepared using only chocolate (1). The results are shown in Table 8.

[0061] The results of Studies 5 and 6 showed that the effects of adding hydrolyzed protein degradation products are exerted not only in chocolate but also in any food or drink containing cocoa. Furthermore, the process of adding hydrolyzed protein degradation products is not limited to the preparation of chocolate, and the effects are exerted in any preparation of cocoa-containing food or drink.

[0062] Study 7: Chocolates for Frozen Dessert Combinations. Chocolates, a type of cocoa-containing food or beverage, were prepared using the formulations listed in Table 9 and a similar method to the chocolate preparation described above. For the examples, a hydrolyzed protein hydrolyzate, HINUT-HKB (manufactured by Fuji Oil Co., Ltd.), was added, while chocolate without HINUT-HKB was used as a comparative example. Commercially available cocoa powder with an oil content of 11% by mass was used. Palm fractionated soft oil with an iodine value of 68 was used as the vegetable oil. SLP-Paste (soybean lecithin, manufactured by Tsuji Oil Mills Co., Ltd.) was used as the lecithin. The prepared chocolates were filled into molds and solidified as in Study 1, and then aged at 20°C for one week. These chocolates were then evaluated. Furthermore, each chocolate was coated onto an ice cream bar, aged at -20°C for one week, and similarly evaluated. The coating onto the ice cream bar was performed by adjusting the temperature of each melted chocolate to 40°C and immersing a vanilla bar (manufactured by Lotte Co., Ltd.) in the chocolate. In Study 7, the effects of suppressing astringency and harshness were evaluated in terms of the point difference from the evaluation of astringency and harshness in Comparative Example 9. The results are shown in Table 9.

[0063]

[0064] The chocolates containing hydrolyzed protein decomposition products had a good cocoa flavor with reduced astringency and bitterness. This flavor was also confirmed when the chocolates were coated on frozen desserts.

[0065] ● Study 8 ○ Study on wheat protein hydrolysate As in Study 3, wheat protein "A-Glu G" (manufactured by Glico Nutrition Foods Co., Ltd.) was dissolved in water to a protein concentration of 5% by mass, and hydrolyzed using endopeptidase and exopeptidase as proteolytic enzymes at 53°C for 2 hours or 4 hours. The aqueous solutions were then heated at 80°C or higher for 10 minutes or more to inactivate the enzymes, resulting in hydrolyzed protein hydrolysates, Prototypes F and G, respectively. Each was added to chocolate (1) according to the formulations listed in Table 10. Prototypes F and G were added to chocolate melted at 50-60°C using a mixer equipped with a propeller blade (manufactured by Tokyo Rikakikai Co., Ltd.), followed by stirring at 400 rpm for 5 minutes. Similarly, oat protein "PrOatein" (a product sold by DKSH Japan Co., Ltd.) was dissolved in water to a protein concentration of 5% by mass, and the solution was hydrolyzed using endopeptidase and exopeptidase as proteolytic enzymes at 53°C for 2 hours or 4 hours. The enzymes were then inactivated by heating at 80°C or higher for 10 minutes or longer to give aqueous solutions designated as hydrolyzed protein samples H and I, respectively. Each solution was added to chocolate (1) according to the formulation shown in Table 10. The formulations and results are shown in Table 10.

[0066]

[0067] Even when wheat protein or oat protein was hydrolyzed, the astringent and bitter taste of cocoa-containing foods and beverages was suppressed, allowing the preparation of chocolate with a good cocoa flavor. The astringent taste suppression effect was obtained, similar to when protein hydrolysates obtained by hydrolyzing legume-derived proteins were used. Therefore, for chocolate, which is a cocoa-containing food and beverage, the astringent and bitter taste suppression effect was confirmed when the ratio of non-fat cocoa solids to the solid content was 16% by mass or more. It was also shown that the preferred range includes cases where the hydrolyzed protein hydrolysate is derived from wheat, in addition to the previously mentioned "hydrolyzed protein hydrolysate derived from legumes."

[0068] The present invention can provide a cacao-containing food or drink in which unpleasant tastes such as astringency or harshness derived from cacao raw materials are suppressed. It can also provide a cacao astringency suppressor that can suppress unpleasant tastes such as astringency or harshness derived from cacao raw materials.

Claims

1. Cocoa-containing food and beverages containing hydrolyzed protein decomposition products, with a ratio of non-fat cocoa solids to the total solids of 16% by mass or more.

2. A cocoa-containing food or beverage as described in claim 1, wherein the free amino acid content in the solid matter of the hydrolyzed protein decomposition product is 2% by mass or more.

3. A cocoa-containing food or drink according to claim 1 or 2, having a polyphenol content of 1,300 mg / 100 g to 6,000 mg / 100 g.

4. The cocoa-containing food or drink according to claim 3, wherein the cocoa-containing food or drink is chocolate.

5. A cocoa astringent taste suppressant containing hydrolyzed protein as the active ingredient.

6. A cocoa-containing food or drink according to claim 1 or 2, wherein the hydrolyzed protein decomposition product is of vegetable origin.

7. The cocoa-containing food or drink according to claim 3, wherein the hydrolyzed protein decomposition product is of vegetable origin.

8. The cocoa-containing food or drink according to claim 4, wherein the hydrolyzed protein decomposition product is of vegetable origin.

9. The cocoa-containing food or drink according to claim 6, wherein the hydrolyzed protein decomposition product is derived from beans or wheat.

10. The cocoa-containing food or drink according to claim 7, wherein the hydrolyzed protein decomposition product is derived from beans or wheat.

11. The cocoa-containing food or drink according to claim 8, wherein the hydrolyzed protein decomposition product is derived from beans or wheat.

12. A method for producing a cocoa-containing food or beverage containing a hydrolyzed protein hydrolysate, in which the ratio of non-fat cocoa solids to the solid content is 16% by mass or more.

13. A method for producing chocolate with a fat-free cocoa solids ratio of 16% by mass or more in the solid content, in which a hydrolyzed protein decomposition product is blended in any of the following steps (A) to (D): (A) a mixing step in which powdered ingredients such as cocoa powder and sugars are mixed with a portion of the blended cocoa mass and / or fats; (B) a grinding step in which a dough mixture in which powdered ingredients are mixed with a portion of the cocoa mass and / or fats is pulverized; (C) a kneading or mixing step in which the ground dough is kneaded or mixed with the remaining cocoa mass and / or fats to prepare a chocolate dough; or (D) a cooling step in which the chocolate dough is cooled and solidified under controlled temperature control.

14. A method for suppressing the astringent taste derived from cocoa by incorporating hydrolyzed protein decomposition products into cocoa-containing foods and beverages.

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