Food / drink composition containing processed cocoa bean product and production method therefor

Abstract

The present invention pertains to a plant-based food / drink starting ingredient that has a color and flavor, and can be used as a substitute for a dairy product, and a food containing said food / drink starting ingredient. More specifically, the present invention pertains to a food / drink composition that contains at least 0.68 mass% of non-fat solids derived from a processed cocoa bean product and that has the following L*, a*, and b* values in the L*a*b* color system: L* is 56-86, inclusive, a* is 3.0-6.0, inclusive, and b* is 9.0-15.0, inclusive.

Description

Food and drink composition containing processed cocoa beans and method for producing the same REFERENCE TO RELATED APPLICATIONS

[0001] This patent application claims priority based on Japanese Patent Application No. 2023-161538 filed on September 25, 2023, the entire disclosure of which is incorporated herein by reference.

[0002] The present invention relates to a food or drink composition containing a processed cocoa bean product and a method for producing the same.

[0003] In recent years, the concept of "plant-based" has been gaining attention around the world. "Plant-based" strongly implies actively incorporating plant-based foods, and since there are no strict rules for completely eliminating meat consumption like veganism, it is a relatively easy lifestyle to put into practice. In Japan, too, it is becoming more widely recognized as a term related to diet and food, and foods made 100% or mostly from plant-based ingredients are sometimes called "plant-based foods."

[0004] The growing interest in plant-based foods is due to growing health consciousness and environmental issues. Plant-based foods are beneficial for health because they actively involve the consumption of plant-derived ingredients that are low in fat and high in fiber. Furthermore, the amount of carbon dioxide and water required to grow plants is said to be far less than that required for animal farming. Therefore, plant-based foods have a lower environmental impact, and plant-based practices are expected to help prevent global warming and deforestation.

[0005] Under these circumstances, the use of plant-based foods as alternatives to dairy products is rapidly spreading. For example, even in cafe chains, plant-based foods such as soy milk, rice milk, and almond milk have begun to be adopted as alternatives to regular milk. Such plant-based foods as alternatives to dairy products are required to have an appearance (color, etc.) similar to that of dairy products and a good flavor. Furthermore, from a health-conscious perspective, it is preferable that plant-based foods contain components with health-promoting functions. In particular, polyphenols have been reported to have various health-promoting functions such as blood pressure lowering effects, antioxidant effects, and arteriosclerosis prevention effects, and it is therefore preferable that plant-based foods also contain a large amount of polyphenols.

[0006] Cocoa beans are known as a food and beverage ingredient rich in polyphenols. Cocoa beans are the seeds of the cacao (Theobroma cacao) plant and have been processed into various food and beverage ingredients. Cocoa mass is known as a processed product of these cocoa beans and is used as an ingredient in foods such as chocolate.

[0007] A typical method for preparing cocoa mass is as follows: first, cocoa beans are removed from cocoa pods, the removed cocoa beans are fermented, the fermented cocoa beans are dried, and the dried cocoa beans are roasted and dehulled to prepare cocoa nibs. Next, the cocoa nibs are ground to prepare cocoa mass.

[0008] Known cacao varieties include Criollo, Forastero, and Trinitario. The endosperm of cacao beans from common cacao varieties is purple immediately after harvest, brownish purple after fermentation, and brown after drying.

[0009] Furthermore, cacao varieties with white endosperm are known. The endosperm of cacao beans of such cacao varieties is white after harvesting, but browns when fermented. Browning also occurs when cacao beans are dried without fermentation. In light of this situation, Patent Document 1 describes a method for producing white cacao nibs. In Patent Document 1, cacao beans with white endosperm are harvested, the harvested cacao beans are preheated without fermentation or after slight fermentation, and the preheated cacao beans are dried to produce white cacao nibs. The preheating of the cacao beans is carried out by immersing them in hot water, steaming them with water vapor, or heating them under pressure in a water vapor atmosphere at a temperature of about 60 to 120°C for about 30 seconds to 1 hour. Preheating inactivates enzymes in the cacao beans or kills microorganisms adhering to the cacao beans. The drying after the preheating is carried out in the sun, by hot air, or by direct heating.

[0010] On the other hand, to the best of the inventor's knowledge, there have been no reports of using processed cocoa beans as a plant-based food ingredient that can replace dairy products such as milk.

[0011] Japanese Patent Application Publication No. 7-16059

[0012] Providing a cocoa bean processed product that can be used as a dairy substitute is preferable from the viewpoint of increasing the polyphenol content in plant-based foods. However, the inventors' studies have revealed that when conventional cocoa bean processed products are used as dairy substitutes, it is difficult to achieve a color and flavor at a level acceptable for a dairy substitute. For example, cocoa mass prepared from conventional fermented cocoa beans has a strong cocoa flavor and roasted flavor, but a weak milk flavor. Furthermore, cocoa mass prepared from conventional unfermented cocoa beans has a weaker cocoa flavor and roasted flavor, a stronger bean flavor, a grassy flavor, and / or a sour flavor, and a weaker milk flavor compared to cocoa mass prepared from conventional fermented cocoa beans.

[0013] Furthermore, even if conventional cocoa bean processed products are added to beverages such as black coffee, it is difficult to impart the same aesthetic appearance and color as when milk is added, and the resulting drink may have a strong cocoa flavor or sour taste, which may impair the original flavor of the coffee.

[0014] Therefore, one object of the present invention is to provide a plant-based ingredient for food and beverages that is rich in polyphenols and has a color and flavor that can be used as a substitute for dairy products, and to provide food and beverages that contain this ingredient.

[0015] According to one embodiment of the present invention, the present invention provides a processed cocoa bean product containing 0.68% by mass or more of solid non-fat, and L ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The values ​​are, respectively, L ＊ Value: 56 or more and 86 or less, a ＊ Value: 2.5 or more and 6.0 or less and b ＊ A food and beverage composition is provided, having a β-glucan value of 9.0 or more and 20.0 or less.

[0016] According to another embodiment of the present invention, there is provided a method for producing the food and beverage composition, comprising: (a) a step of heat-treating unfermented cocoa beans to obtain heated cocoa beans; (b) a step of crushing or grinding the heated cocoa beans to obtain a processed cocoa bean product; and (c) a step of measuring the content of solids-non-fat and L content of the processed cocoa bean product. ＊ Value, a ＊ value and b ＊ and adjusting the value as desired so that it falls within the range specified above to obtain the food or beverage composition.

[0017] In addition, according to another embodiment of the present invention, there is provided a method for increasing the polyphenol content in a favorite food or beverage, the method comprising a step of incorporating the above-mentioned food or beverage composition into the favorite food or beverage.

[0018] According to the present invention, it is possible to provide a plant-based food and beverage ingredient that is rich in polyphenols and has a color and flavor that can be used as a substitute for dairy products, and a food and beverage product containing the ingredient. Providing food and beverage ingredients and final products using naturally derived materials, as in the present invention, is thought to lead to a reduction in environmental impact and contribute to the achievement of the SDGs (Sustainable Development Goals).

[0019] <Food and drink composition> According to one embodiment of the present invention, a food and drink composition contains 0.68% by mass or more of a non-fat solid content derived from a processed cocoa bean product, and in the food and drink composition, L ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The values ​​are, respectively, L ＊ Value: 56 or more and 86 or less, a ＊ Value: 2.5 or more and 6.0 or less and b ＊ The value is 9.0 or more and 20.0 or less. It is a surprising fact that such a food and drink composition can be used as a substitute for dairy products rich in polyphenols. One embodiment of the present invention will now be described.

[0020] Cocoa bean processed products are materials obtained by processing cocoa beans.

[0021] Cocoa beans are the seeds of the cacao (Theobroma cacao). Cocoa beans have an outer shell (or husk) that contains endosperm (nib) and germ (germ). Examples of cacao varieties include Criollo, Forastero, and Trinitario.

[0022] The processed cocoa beans of the present invention may be a material obtained by processing cocoa beans of any cocoa variety, but is preferably a material obtained by processing cocoa beans of Criollo cacao. One type of Criollo is Carmelo. In one embodiment, the processed cocoa beans of the present invention are a material obtained by processing cocoa beans of Carmelo cacao. The endosperm of Carmelo cacao beans is white. Carmelo cacao is preferably produced in Mexico.

[0023] Examples of processed cocoa beans include cocoa nibs, cocoa mass, cocoa cake, and cocoa powder. Among processed cocoa beans that have undergone a desired process after harvest, those at a stage before the formation of cocoa nibs are not considered to be "processed cocoa beans" in the present invention. Among processed cocoa beans that have undergone a desired process after harvest, those at a stage before the formation of cocoa nibs include, for example, processed cocoa beans that have undergone one or more processes selected from crushing, grinding, drying, sterilization, and roasting after harvest.

[0024] Cocoa nibs are processed products obtained by subjecting cocoa beans to a hulling treatment and a roasting treatment. The cocoa beans may be sterilized and then subjected to a hulling treatment and a roasting treatment. The sterilization treatment can be carried out according to a method known as a general sterilization method for cocoa beans. The hulling treatment may be carried out before or after the roasting treatment. The hulling treatment can be carried out according to a conventional method using a separator. In the hulling treatment, the cocoa beans are crushed and the husks are removed. The roasting treatment can be carried out according to a conventional method using a roaster. The roasting treatment can be carried out, for example, so that the product temperature is 100°C or higher and 160°C or lower.

[0025] Cocoa mass is a processed product obtained by grinding cocoa nibs. The grinding process can be carried out using a grinder or refiner according to a conventional method. Multiple types of cocoa nibs may be mixed in a blender and then ground.

[0026] Cocoa cake is a processed product obtained by subjecting cocoa mass to a fat separation process. The separated fat is cocoa butter, and the remainder of the cocoa mass after the cocoa butter has been removed is cocoa cake. The fat separation process can be carried out in a conventional manner using a cocoa press.

[0027] Cocoa powder is a processed product obtained by grinding cocoa cake. The grinding can be carried out in a conventional manner using a cocoa mill.

[0028] The processed cocoa beans may be any type of processed cocoa beans, but are preferably cocoa nibs or cocoa mass, and more preferably cocoa mass.

[0029] According to one embodiment of the present invention, the processed cocoa beans are preferably heat-treated unfermented cocoa beans, more preferably hot-air or microwave-treated unfermented cocoa beans, because the endogenous enzymes in the heat-treated unfermented cocoa beans are inactivated, thereby preventing changes in flavor and other properties, and making the product particularly advantageous for achieving good color and flavor as a substitute for dairy products.

[0030] According to one embodiment of the present invention, when a food or beverage composition is produced using unfermented cocoa beans as a raw material, the peak areas of acetone and medium-chain fatty acids (butanoic acid, hexanoic acid, and octanoic acid) detected by measuring the food or beverage composition using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS) are larger than those when a food or beverage composition is produced using fermented cocoa beans as a raw material. Here, acetone is an indicator of a milky flavor, and medium-chain fatty acids are an indicator of a milky flavor.

[0031] Furthermore, according to one embodiment of the present invention, when a food or beverage composition is produced using unfermented cocoa beans as a raw material, the peak areas of sulfur compounds (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide), 3-methylbutanal, and furfural detected by measuring the food or beverage composition using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS) are smaller than when a food or beverage composition is produced using fermented cocoa beans as a raw material. Here, sulfur compounds are indicators of strong cooking aroma and sulfur odor, 3-methylbutanal is an indicator of nutty aroma and malt odor, and furfural is an indicator of caramel aroma, Maillard odor, and burnt odor. Analysis by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC / MS) can be performed according to the method described in the Examples.

[0032] According to one embodiment of the present invention, the food and beverage composition comprises a processed cocoa bean product. The solid non-fat content of the processed cocoa bean product is rich in polyphenols and contains a balanced amount of aroma components, so it is preferable to adjust the content of the solid non-fat content of the processed cocoa bean product. In the food and beverage composition, the content of the solid non-fat content derived from the processed cocoa bean product is typically 0.68% by mass or more, preferably 0.95% by mass or more, and more preferably 1.22% by mass or more, based on the total mass of the food and beverage composition, from the viewpoint of the balance between polyphenol supply and flavor. Furthermore, in the food and beverage composition, the content of the solid non-fat content derived from the processed cocoa bean product is typically 5.4% by mass or less, preferably 4.05% by mass or less, and more preferably 2.70% by mass or less.

[0033] In this specification, the term "solids-non-fat content" refers to the components remaining after removing water and fat from processed cocoa beans. The content of solids-non-fat content can be determined according to the method described in the Examples below.

[0034] According to one embodiment of the present invention, the L ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The values ​​are, respectively, L ＊Value: preferably 56 or more and 86 or less, more preferably 60 or more and 80 or less, and even more preferably 65 or more and 75 or less, ＊ value: preferably 2.5 or more and 6.0 or less, more preferably 2.6 or more and 5.5 or less, even more preferably 2.7 or more and 4.6 or less, and ＊ value: preferably 9.0 or more and 20.0 or less, more preferably 10.0 or more and 18.0 or less, and even more preferably 11.0 or more and 17.0 or less. ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The values ​​are, respectively, L ＊ Value: preferably 56 or more and 86 or less, more preferably 60 or more and 80 or less, and even more preferably 65 or more and 75 or less, ＊ value: preferably 3.0 or more and 6.0 or less, more preferably 3.3 or more and 5.5 or less, and even more preferably 3.5 or more and 4.5 or less; and ＊ The L value of the food and beverage composition is preferably 9.0 or more and 15.0 or less, more preferably 10.0 or more and 14.0 or less, and even more preferably 11.0 or more and 13.0 or less. ＊ Value, a ＊ value and b ＊ Setting the value within the above range is preferable from the viewpoint of imparting a good color and flavor to the food and drink composition as a substitute for dairy products.

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

[0036] L ＊ Value, a ＊ value and b ＊The value can be measured using the processed cocoa beans of the present invention as a sample according to the method described in the Examples.

[0037] According to one embodiment of the present invention, the total polyphenol content of the food or beverage composition is preferably 1.6 mg / mL or more, more preferably 1.7 mg / mL or more, and even more preferably 1.8 mg / mL or more, based on the total volume of the food or beverage composition. Here, "mg / mL" refers to the amount of total polyphenols (mg) per mL of the food or beverage composition.

[0038] The total polyphenol content in the food or beverage composition may be, for example, 75 mg / mL or less, 70 mg / mL or less, or 65 mg / mL or less, based on the volume of the entire food or beverage composition. Each of these upper limits may be combined with any of the above-mentioned lower limits.

[0039] The total amount of polyphenols in the food and beverage composition is expressed as the amount converted to (-)-epicatechin.

[0040] The total polyphenol content can be measured by the Folin-Ciocalteu method using a food or beverage composition as a sample. The Folin-Ciocalteu method utilizes the fact that Folin's reagent turns blue when reduced by a phenolic hydroxyl group. For the method of measuring polyphenol content using the Folin-Ciocalteu method, please refer to the "Cocoa Polyphenol Measurement Method" appendix of the "Labeling Standards for Cocoa Polyphenols in Chocolates" published by the Japan Chocolate Industry Trade Council.

[0041] According to one embodiment of the present invention, the polyphenol in the food or beverage composition is derived from cacao, and examples of such polyphenols include anthocyanin, catechin, epicatechin, chlorogenic acid, gallic acid, procatechuic acid, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2, and polymers of one or more of these (dimers, trimers, tetramers, or polymers).

[0042] According to one embodiment of the present invention, the food and beverage composition may contain, in addition to the processed cocoa bean product or its non-fat solids, one or more other orally acceptable ingredients. The other ingredients can be selected appropriately depending on the food to be produced. Examples of other ingredients include water, sugars, sugar alcohols, starch, modified starch, dietary fiber, oils and fats, fruit juice, vegetable juice, fruits or processed products thereof, vegetables or processed products thereof, proteins, peptides, amino acids, animal extracts, plant extracts, naturally occurring polymers (e.g., collagen, hyaluronic acid, chondroitin, etc.), vitamins, minerals, sweeteners, thickeners, emulsifiers, preservatives, colorants, stabilizers, flavorings, etc. From the perspective of providing a plant-based food, the other ingredients are preferably plant-derived.

[0043] Furthermore, since the food and beverage composition of the present invention is suitable for use as a substitute for dairy products, it is preferable that it does not contain dairy components or that the content of dairy components is at a low level. According to one embodiment of the present invention, the content of dairy components in the food and beverage composition is usually 60% by mass or less, preferably 30% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0% by mass, based on the mass of the entire food and beverage composition. Furthermore, according to a preferred embodiment of the present invention, the food and beverage composition is a non-dairy product.

[0044] In this specification, the term "milk component" refers to one or more components selected from the group consisting of milk fat derived from "milk" and non-fat milk solids derived from said "milk" (for example, proteins derived from said "milk" and / or sugars derived from said "milk"), and the quantification of these components can be carried out in accordance with the provisions of the Ministerial Ordinance on Milk, etc.

[0045] Furthermore, since the food and beverage composition of the present invention is suitable for use as a plant-based food, it is preferable that it does not contain animal-derived materials or that the content of animal-derived materials is low. The animal-derived materials are not particularly limited as long as they are derived from animals, and examples include materials derived from edible animals such as cows, pigs, sheep, and fish. According to one embodiment of the present invention, the content of animal-derived materials in the food and beverage composition is typically 60% by mass or less, preferably 30% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0% by mass, based on the mass of the entire food and beverage composition. According to a preferred embodiment of the present invention, the food and beverage composition is made of non-animal-derived materials or plant-derived materials.

[0046] Furthermore, the form of the food and beverage composition of the present invention is not particularly limited and may be adjusted by appropriately selecting other orally acceptable ingredients, and may be in any form, such as liquid, semi-solid (paste, semi-liquid, gel, etc.), or solid, but from the perspective of adding it to a beverage as a milk substitute, it is preferably in liquid form.

[0047] <Method for producing food and beverage composition> The food and beverage composition of the present invention can be produced by blending a processed cocoa bean product or its non-fat solids into the composition and appropriately mixing it with other orally acceptable ingredients. As described above, from the viewpoint of realizing a good color and flavor as a substitute for dairy products, it is preferable to use the processed cocoa bean product obtained by heat-treating and pulverizing or grinding unfermented cocoa beans.

[0048] Therefore, according to one embodiment, the method for producing the food and beverage composition of the present invention includes the steps of: (a) heat-treating unfermented cocoa beans to obtain heated cocoa beans; (b) crushing or grinding the heated cocoa beans to obtain a processed cocoa bean product; and (c) determining the content of solids-non-fat and L content in the processed cocoa bean product. ＊ Value, a ＊ value and b ＊ and (b) adjusting the value to fall within a predetermined range as desired to obtain the food or beverage composition. One embodiment of the method for producing a food or beverage composition will now be described in detail.

[0049] In the method for producing the food or beverage composition of the present invention, the heated cocoa beans can be prepared using microwave heating. Therefore, according to a preferred embodiment of the present invention, step (a) is a step of microwave heating unfermented cocoa beans to obtain heated cocoa beans. In a more preferred embodiment of the present invention, step (a) includes the following steps: (a1) preparing unfermented cocoa pod contents containing cocoa beans; and (a2) microwave heating the cocoa pod contents prepared in step (a1) to obtain microwave-heated cocoa beans.

[0050] In step (a1), examples of cacao varieties from which the cacao pod contents are derived include Criollo, Forastero, and Trinitario. The cacao variety from which the cacao pod contents are derived is preferably Criollo, and more preferably Carmelo. Carmelo is a type of Criollo. The endosperm of the cocoa beans of Carmelo cacao is white. Carmelo cacao is preferably produced in the United Mexican States.

[0051] Cocoa pods (cacao fruit) have a hard shell and a white pulp that contains the cocoa bean (seed). The cocoa bean has an outer shell (or husk) that contains the endosperm (nib) and germ (germ).

[0052] The cocoa pod contents containing the cocoa beans can be obtained by mechanically or manually cracking open the cocoa pod and removing the cocoa beans together with the pulp. The cocoa pod contents containing the cocoa beans may also contain pulp in addition to the cocoa beans, and the cocoa beans may also contain shells.

[0053] The cocoa pod contents containing cocoa beans preferably contain pulp in addition to the cocoa beans. In step (a1), the cocoa pod contents containing the cocoa beans and pulp are prepared in an unfermented state, and in step (a2), the cocoa pod contents prepared in step (a1) are subjected to microwave heating treatment, which is believed to efficiently produce cocoa beans having a color and flavor suitable for use in dairy substitutes. The cocoa pod contents containing the cocoa beans and pulp may also contain a shell. The cocoa variety from which the pulp contained in the cocoa pod contents is derived may be different from, but is usually the same as, the cocoa variety from which the cocoa beans contained in the cocoa pod contents are derived.

[0054] In a typical conventional process, after cocoa pods are harvested, cocoa beans are removed from the pods, fermented, and dried. Fermentation is a process involving the enzymatic or metabolic decomposition of organic matter by microorganisms, and may be either an anaerobic or aerobic process, or both. Fermentation breaks down sugars in the cocoa beans to produce alcohol, which is then converted to acetic acid. Fermentation can be carried out, for example, by placing the cocoa beans in boxes, leaving them alone or with stirring as needed, at a temperature of 30 to 60°C for 3 to 7 days.

[0055] However, unlike typical conventional processes, in step (a1) the cocoa pod contents containing the cocoa beans are provided in an unfermented state.

[0056] "Unfermented" refers to the degree of fermentation of the cocoa beans, which can be expressed as a fermentation index (Shamsuddin SB and Dimick PS, Qualitative and quantitative measurements of cacao bean fermentation, in Proceedings of Cocoa Biotechnology, ed. by Dimick PS, Department of Food Science, Penn State University, University Park, PA, pp. 55-78 (1986)). The fermentation index of the "unfermented state" in the present invention is usually less than 0.5.

[0057] Fermentation can occur immediately after the cocoa beans are removed from the cocoa pod, but slight fermentation is included in the "unfermented state" of the present invention. For example, cocoa beans that have been kept under fermentable conditions for up to two days (particularly within one day) after being removed from the cocoa pod are included in the "unfermented state" of the present invention.

[0058] Step (a2) is a step of subjecting the cocoa pod contents prepared in step (a1) to microwave heating treatment to obtain microwave-heated cocoa beans.

[0059] The microwave heating treatment is carried out so that the surface temperature of the cocoa beans is preferably 75°C or higher and 120°C or lower, more preferably 80°C or higher and 115°C or lower, more preferably 83°C or higher and 110°C or lower, and / or the core temperature of the cocoa beans is preferably 75°C or higher and 95°C or lower, more preferably 80°C or higher and 90°C or lower, more preferably 83°C or higher and 85°C or lower. From the viewpoint of effectively suppressing browning of the cocoa bean endosperm, it is preferable that at least one of the surface temperature and the core temperature of the cocoa beans is within the above range, and more preferably both are within the above range. The microwave heating treatment may be carried out under pressure or under reduced pressure, but is usually carried out at normal pressure. "Normal pressure" refers to a pressure in a state where neither pressure nor pressure is applied, and usually means 101.3 kPa. The surface temperature of the cocoa beans can be measured in a non-contact manner according to a conventional method, and the core temperature of the cocoa beans can be measured in a contact manner according to a conventional method.

[0060] The microwave heating treatment can be carried out using a microwave oven. The microwave output is preferably 300 W to 6000 W, more preferably 400 W to 3000 W, and even more preferably 500 W to 1500 W. The microwave heating time can be adjusted appropriately depending on the mass of the cocoa pod contents to be heated. For example, if the mass of the cocoa pod contents to be heated is 200 g, the microwave heating time is preferably 0.5 minutes to 50 minutes, more preferably 1 minute to 30 minutes, and even more preferably 2 minutes to 15 minutes. In one embodiment, the mass of the cocoa pod contents to be heated is 200 g, the microwave output is 1500 W, and the microwave heating time is 2 minutes. In another embodiment, the mass of the cocoa pod contents to be heated is 200 g, the microwave output is 1350 W, and the microwave heating time is 3 minutes.

[0061] The microwave heating may be performed on individual cocoa pod contents. For example, the cocoa pod contents may be placed in a container and the cocoa pod contents placed in the container may be subjected to microwave heating. The microwave heating may be performed in a sealed, partially opened, or open container.

[0062] The microwave heating treatment may be carried out successively on a plurality of cocoa pod contents, for example, on a plurality of cocoa pod contents being continuously conveyed by a conveyor.

[0063] When the cocoa pod contents prepared in step (a1) contain pulp in addition to cocoa beans, the microwave heating treatment in step (a2) may be carried out without the cocoa beans and the pulp being in contact with each other, but is preferably carried out with the cocoa beans and the pulp being in contact with each other. It is believed that by carrying out the microwave heating treatment with the cocoa beans and the pulp being in contact with each other, microwave-treated cocoa beans having a color and flavor suitable for use in dairy substitutes can be efficiently obtained.

[0064] In step (a2), the microwave heating treatment may be followed by a drying treatment to obtain microwave-heated cocoa beans. The drying treatment may be carried out according to a conventional method. For example, the drying treatment may be carried out under sunlight. The drying treatment is preferably carried out until the moisture content of the microwave-heated cocoa beans is, for example, 0 to 12% by mass, preferably 4 to 8% by mass, and more preferably 6 to 7% by mass, based on the mass of the microwave-heated cocoa beans. The moisture content may be measured as described in the Examples below.

[0065] When the cocoa pod contents prepared in step (a1) contain pulp in addition to cocoa beans, it is preferred to remove the pulp from the cocoa pod contents after the microwave heating treatment in step (a2) to obtain microwave-heated cocoa beans, thereby improving the proportion of edible cocoa-derived parts (yield) contained per given weight.

[0066] When the cocoa pod contents prepared in step (a1) contain pulp in addition to cocoa beans, in step (a2) the pulp may be removed from the cocoa pod contents after the microwave heating treatment, and then the cocoa pod contents may be dried to obtain microwave-treated cocoa beans. The drying treatment is as described above.

[0067] If the cocoa pod contents prepared in step (a1) contain pulp in addition to cocoa beans, in step (a2) the cocoa pod contents may be dried after the microwave heating treatment without removing the pulp from the cocoa pod contents to obtain microwave-treated cocoa beans. The drying treatment is as described above.

[0068] In the method for producing the food or beverage composition of the present invention, the heated cocoa beans can be prepared using a hot air heating treatment. Therefore, according to another preferred embodiment of the present invention, step (a) is a step of subjecting unfermented cocoa beans to a hot air heating treatment to obtain heated cocoa beans. According to another more preferred embodiment of the present invention, step (a) comprises the following steps: (a1) preparing unfermented cocoa pod contents containing cocoa beans; and (a2') subjecting the cocoa pod contents prepared in step (a1) to a hot air heating treatment to obtain hot air heated cocoa beans.

[0069] In the above-mentioned another preferred embodiment, step (a1) can be carried out in accordance with the above-mentioned method using microwave heating treatment.

[0070] In another preferred embodiment, in step (a2'), instead of the microwave heating treatment in step (a2), the cocoa pod contents can be subjected to a hot air heating treatment using a known hot air dryer, etc. The use of a hot air heating treatment is preferred in that hot air is blown onto the cocoa pod contents, promoting air convection and ensuring uniform heat transfer.

[0071] In step (a2'), the specific conditions for the hot air heating treatment can be adjusted as appropriate, as described for the microwave heating treatment in step (a2) above, using the surface temperature of the cocoa beans as an indicator and taking into consideration the type of cocoa pod contents, the properties of the desired food or beverage composition, etc. The temperature for the hot air heating treatment is not particularly limited, but is, for example, 60 to 120°C, preferably 70 to 100°C, and more preferably 70 to 90°C. The time for the hot air heating treatment is also not particularly limited, but is, for example, 3 to 10 hours, preferably 4 to 9 hours, and more preferably 5 to 8 hours.

[0072] Although there is no particular limitation on the air speed during hot air heating, care must be taken to prevent the contents of the cocoa pods from scattering. For this reason, it is preferable to adjust the air speed so that the contents of the cocoa pods do not scatter and the heat is transmitted evenly.

[0073] Alternatively, in step (a2'), the hot air heating treatment may be followed by a drying treatment to obtain hot air-heated cocoa beans. The drying treatment may be carried out according to a conventional method. The drying conditions are not particularly limited, and may be adjusted as appropriate in accordance with the microwave heating treatment in step (a2), using the moisture content of the cocoa beans as an indicator, taking into account the type of cocoa pod contents and the properties of the desired food or beverage composition. The drying conditions are not particularly limited, but may include, for example, drying at 40 to 55°C for 5 to 24 hours.

[0074] In step (a2), the microwave heating treatment may be followed by a drying treatment to obtain microwave-heated cocoa beans. The drying treatment may be carried out according to a conventional method.

[0075] According to one embodiment, the method for producing the food and beverage composition of the present invention includes, after the above-mentioned heating treatment, step (b) of crushing or grinding the heated cocoa beans to obtain a processed cocoa bean product.

[0076] According to one embodiment of the present invention, when the cocoa pod contents contain pulp in addition to cocoa beans, microwave heating may be followed by crushing or grinding without drying to obtain microwave-treated cocoa beans. The crushing and grinding processes may be carried out according to conventional methods. Alternatively, the pulp may be removed from the cocoa pod contents after microwave heating and then crushed or ground without drying. Alternatively, the cocoa pod contents may be crushed or ground without removing the pulp from the cocoa pod contents and without drying.

[0077] The method for producing the food and beverage composition of the present invention further comprises the steps of: obtaining a processed cocoa bean product; and then (c) determining the solids-non-fat content and L content of the processed cocoa bean product. ＊ Value, a ＊ value and b ＊The L value of the food or beverage composition is adjusted as desired to fall within a predetermined range, and then the step of obtaining the food or beverage composition is carried out. ＊ Value, a ＊ value and b ＊ Adjusting the value to a predetermined range is preferable from the viewpoint of realizing a good color and flavor as a substitute for dairy products.

[0078] According to one embodiment of the present invention, step (c) can be carried out by mixing the processed cocoa beans with other orally acceptable ingredients. The mass ratio of the processed cocoa beans to the other orally acceptable ingredients (processed cocoa beans:other orally acceptable ingredients) is not particularly limited, and the L of the food or beverage composition can be adjusted. ＊ Value, a ＊ value and b ＊ The ratio may be set appropriately to fall within a desired range, for example, 1:99 to 20:80.

[0079] <Uses of Food and Beverage Composition / Other> The food and beverage composition of the present invention may be used as a food ingredient or as a final product. According to a preferred embodiment of the present invention, the food and beverage composition is used as a substitute for dairy products.

[0080] Dairy products for which the food and beverage composition can be used as a substitute include, but are not limited to, milk, yogurt, cheese, ice cream, butter, cream, skim milk, concentrated skim milk, and skim milk powder.

[0081] Here, the names of the dairy products may be defined by national laws and regulations such as the Ministerial Ordinance on Dairy Products, etc. or international standards such as CODEX, but are not limited thereto.

[0082] Furthermore, the food and beverage composition of the present invention is preferably applied to beverages such as coffee as a substitute for dairy products such as milk. Applying the food and beverage composition of the present invention to beverages is preferable in that it allows the beverage to contain a high level of polyphenols and further imparts an additive effect similar to that of milk to the appearance of the beverage. Therefore, according to one embodiment of the present invention, the food and beverage composition is used to be incorporated into beverages.

[0083] In addition, according to a preferred embodiment, there is provided a palatable food or drink containing the food or drink composition of the present invention.

[0084] The type of the beverage or food of the present invention is not particularly limited. The beverage or food of the present invention may be, for example, a health food, a nutritional supplement, a functional food, a health food (e.g., a food for specified health uses, a food with nutrient function claims, a food with functional claims), a food for special dietary uses (e.g., a food for infants, a food for pregnant women, a food for the elderly, a food for patients), etc.

[0085] The form of the food or drink of the present invention is not particularly limited, and examples of the form of the food of the present invention include solid, semi-solid (paste, semi-liquid, gel, etc.), liquid, etc.

[0086] Examples of the preferred food and drink of the present invention include beverages, frozen desserts, and oily confectioneries.

[0087] Examples of beverages include fermented milk (drinkable yogurt, set yogurt, soft yogurt, cheese, etc.), lactic acid bacteria beverages, dairy beverages (coffee milk, fruit milk, etc.), tea beverages (green tea, black tea, oolong tea, etc.), fruit or vegetable beverages (beverages containing fruit juices such as orange, apple, grape, etc., or vegetable juices such as tomato, carrot, etc.), coffee, plant-based milks (soy milk, oat milk, rice milk, almond milk, coconut milk, etc.), alcoholic beverages (beer, sparkling wine, wine, etc.), carbonated beverages, soft drinks, water-based beverages, etc.

[0088] Oil-based confectionery is a food product in which finely ground edible ingredients (e.g., cocoa powder, sugars, milk solids, etc.) are suspended in a matrix consisting of a continuous phase of fats and oils (e.g., cocoa mass, cocoa butter, etc.). Additives, flavorings, etc. may be added as needed. Examples of oil-based confectionery include chocolate, fat cream, butter cream, etc. Oil-based confectionery is not limited to chocolate, quasi-chocolate, or chocolate products as defined by the Fair Competition Code for the Labeling of Chocolates, a rule approved by the Japan Fair Trade Commission. It also encompasses all types of oil-based confectionery, such as tempered and non-tempered fat creams and chocolates made with cocoa substitutes, which do not fall under the rule. Chocolate is primarily made from edible fats and sugars. Cocoa components (e.g., cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. are added to the primary ingredients as needed. Chocolate is produced through a chocolate manufacturing process (including all or part of the mixing, pulverizing, refining, molding, and cooling processes). Chocolate includes dark and milk chocolate as well as white and colored chocolate.

[0089] Frozen desserts refer to desserts that are eaten in a frozen state, and a frozen state refers to a state in which the product temperature of the dessert is 0°C or below.

[0090] The frozen dessert may be ice cream, ice milk, lacto ice cream, frozen dessert, etc. as defined by the "Fair Competition Code for the Labeling of Ice Creams and Frozen Desserts." The frozen dessert may be a frozen dessert (frozen dessert) that does not contain dairy ingredients (i.e., milk solids). The frozen dessert may also be a frozen dessert not included in these categories, such as Western-style confectionery distributed frozen.

[0091] In addition to the above, the favorite food and drink may be a solid food and drink such as hard yogurt or cheese.

[0092] It should be noted that the dairy products exemplified above can be provided as plant-based foods that do not contain dairy ingredients, and therefore do not necessarily fall under the definitions of type names in national laws and regulations such as the Ministerial Ordinance on Dairy Products, etc. or international standards such as CODEX.

[0093] Furthermore, as described above, the food and beverage composition of the present invention can increase the polyphenol content of a favorite food and beverage without impairing the flavor or appearance of the favorite food and beverage. Therefore, according to another embodiment, a method for increasing the polyphenol content of a favorite food and beverage is provided, which includes a step of incorporating the food and beverage composition of the present invention into the favorite food and beverage. The above-mentioned another embodiment of the present invention can be carried out in accordance with the description of the food and beverage composition of the present invention and the method for producing the same.

[0094] According to one embodiment of the present invention, the following is provided: [1] A processed cocoa bean product containing 0.68% by mass or more of solids-non-fat derived from the processed cocoa beans, and L ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The values ​​are, respectively, L ＊ Value: 56 or more and 86 or less, a ＊ Value: 2.5 or more and 6.0 or less and b ＊A food or beverage composition having a value of 9.0 or more and 20.0 or less. [2] The food or beverage composition according to [1], wherein the total amount of polyphenols is 1.6 mg / mL or more. [3] The food or beverage composition according to [1] or [2], wherein the polyphenols are cocoa-derived polyphenols. [4] The food or beverage composition according to any one of [1] to [3], further comprising another orally acceptable ingredient. [5] The food or beverage composition according to any one of [1] to [4], wherein the content of dairy ingredients is 1.0% by mass or less. [6] The food or beverage composition according to any one of [1] to [5], wherein the food or beverage composition is a non-dairy product. [7] The food or beverage composition according to any one of [1] to [6], wherein the content of animal-derived ingredients is 1.0% by mass or less. [8] The food or beverage composition according to any one of [1] to [7], wherein the food or beverage composition is made from non-animal-derived ingredients. [9] The food or beverage composition according to any one of [1] to [8], wherein the food or beverage composition is in a liquid, semi-solid, or solid form.

[10] The food or beverage composition according to any one of [1] to [9], wherein the food or beverage composition is used as a dairy substitute.

[11] The food and beverage composition according to any one of [1] to

[10] , wherein the dairy product is selected from the group consisting of yogurt, cheese, ice cream, butter, cream, skim milk, concentrated skim milk, and powdered skim milk.

[12] The food and beverage composition according to any one of [1] to

[11] , for incorporation into a beverage.

[13] A beverage comprising the food and beverage composition according to any one of [1] to

[12] .

[14] The beverage according to

[13] , which is a beverage.

[15] A beverage containing 0.068% by mass or more of solids non-fat derived from processed cocoa beans and 0.16 mg / mL or more of cocoa-derived polyphenols.

[16] The beverage according to

[15] , wherein the content of dairy components is 1.0% by mass or less.

[17] The beverage according to

[15] or

[16] , wherein the content of animal-derived materials is 1.0% by mass or less.

[18] A beverage according to any one of

[15] to

[17] , which is made from a non-animal-derived material.

[19] A method for producing the food or beverage composition according to any one of [1] to

[12] , comprising: (a) a step of heat-treating unfermented cocoa beans to obtain heated cocoa beans; (b) a step of crushing or grinding the heated cocoa beans to obtain a processed cocoa bean product; and (c) a step of measuring the content of solids-non-fat and L in the processed cocoa bean product. ＊ Value, a ＊value and b ＊

[20] The method according to

[19] , wherein (a) is a step of heating unfermented cocoa beans with hot air to obtain heated cocoa beans.

[21] The method according to

[19] or

[20] , wherein (c) comprises mixing the processed cocoa beans with another orally acceptable material.

[22] A method for increasing the polyphenol content in a favorite food or drink, comprising a step of incorporating the food or drink composition according to any one of [1] to

[12] into the favorite food or drink.

[0095] The present invention will be described in detail below with reference to the following examples, but the present invention is not limited thereto. Furthermore, unless otherwise specified, the measurement methods and units described herein are in accordance with the provisions of JIS (Japanese Industrial Standards).

[0096] Test Example 1 (1) Production Test Plot 1 of Food and Beverage Composition (Liquid Food and Beverage Composition Using Unfermented Cocoa Beans) Baba (raw cocoa beans with pulp attached) was extracted from a Carmelo cocoa pod produced in the United States of Mexico. 1000 g of the extracted baba was placed in a heat-resistant container and heated for 5 minutes in a microwave oven (1800 W). The microwave-treated baba was removed from the bag and placed in the sun to dry until the moisture content reached 6 to 7% by mass. In this way, microwave-treated unfermented cocoa beans were obtained.

[0097] The cocoa beans obtained above were roasted to a product temperature of 120°C. The outer skin was then removed to obtain cocoa nibs. The obtained cocoa nibs were crushed with a roll to obtain cocoa mass. The non-fat solid content of the cocoa mass was 45%.

[0098] Using the obtained cocoa mass, a liquid food and beverage composition was prepared according to the formulation shown in Table 1 below. Specifically, all of the ingredients shown in Table 1 were mixed and heated to 60°C. The resulting mixture was then processed in a homomixer at 8000 rpm for 5 minutes. The resulting mixture was then homogenized in two stages (10 MPa and 5 MPa, respectively) in a small homogenizer. Next, the resulting mixture was sterilized while stirring until it reached 85°C. Furthermore, the resulting mixture was cooled to 10°C or below while stirring to obtain a liquid food and beverage composition.

[0099]

[0100] Test Group 2 (Liquid Food and Beverage Composition Using Unfermented Cocoa Beans Heat-Treated with Hot Air) Baba (raw cocoa beans with pulp attached) were extracted from Carmelo cocoa pods produced in Mexico. The pulp was removed from the extracted baba, which was then heated with hot air at 75°C for 6 hours and then dried at 45°C for 12 hours. In this way, unfermented cocoa beans heat-treated with hot air were obtained.

[0101] The cocoa beans obtained above were roasted to a product temperature of 120°C. The outer skin was then removed to obtain cocoa nibs. The obtained cocoa nibs were crushed with a roll to obtain cocoa mass. The non-fat solid content of the cocoa mass was 45%.

[0102] The obtained cocoa mass was used to obtain a liquid food and beverage composition in the same manner as in Test 1.

[0103] Reference Group 1 (Liquid Food and Drink Composition Using Cocoa Butter) A liquid food and drink composition was obtained in the same manner as in Test Group 1, except that cocoa butter (Cargill) was used instead of cacao mass.

[0104] Reference Group 2 (Liquid Food and Beverage Composition Using Fermented Cocoa Beans) Baba (raw cocoa beans with pulp attached) was extracted from a Carmelo cocoa pod produced in Mexico. The extracted baba was placed in a fermentation box, and fermentation was initiated. Fermentation was continued for a total of three days. The fermented cocoa beans were placed in the sun and dried until the moisture content reached 6 to 7% by mass. In this way, fermented cocoa beans that had not been subjected to microwave treatment were obtained.

[0105] A liquid food and drink composition was obtained in the same manner as in Test Group 1, except that the fermented cocoa beans were used instead of the unfermented cocoa beans.

[0106] (2) Evaluation of food and beverage compositions [L ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ Measurement of L value] 3 mL of sample was poured into a 28φ cell (LAV 28 mm), and ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The values ​​were measured twice and the average value was calculated. The measurement results are shown in Table 11. Each value in Table 11 is the average value of two measurements.

[0107] L ＊ Value, a ＊ value and b ＊ The values ​​were measured using an SE7700 manufactured by Nippon Denshoku Industries Co., Ltd., using the SCI method in accordance with the spectrophotometric colorimetry method and geometric condition b (0°: 45°c) (0° illumination: 45° circumferential light reception) described in JIS Z8722:2009. The SCI method is a method that performs measurements based on all reflected light (including specular reflected light).

[0108] The measurement results are shown in Table 2. The colors of Test Plots 1 and 2 were more brownish than those of Reference Plot 1. On the other hand, the colors of Test Plots 1 and 2 tended to be more milky than those of Reference Plot 2.

[0109]

[0110] [Measurement of non-fat solids content] The non-fat solids content can be determined by subtracting the water content and the fat content from the mass of the sample. The water content and the fat content of the sample can be measured by the following method.

[0111] [Measurement of Moisture Content] The moisture content of the samples was measured in accordance with "5. Carbohydrates, B. Moisture, (3) Reduced Pressure Heat Drying Method" in "Attachment: Analytical Methods for Nutritional Components, etc." (https: / / www.caa.go.jp / policies / policy / food_labeling / food_labeling_act / pdf / food_labeling_cms101_200327_11.pdf) of the food labeling-related notification by the Consumer Affairs Agency of Japan, "Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)."

[0112] [Measurement of fat content] The fat content of the samples was measured in accordance with "2. Lipids, (2) Solvent extraction-gravimetric method, 1) Ether extraction method" in "Attachment: Analytical methods for nutritional components, etc." of the food labeling notification issued by the Consumer Affairs Agency of Japan, "Food Labeling Standards (March 30, 2015, Food Labeling Standards No. 139)."

[0113] [Amount of non-fat solids derived from processed cocoa beans in liquid food and beverage composition] The amount of non-fat solids derived from processed cocoa beans in the liquid food and beverage composition was calculated by multiplying the amount of non-fat solids in the cocoa mass by the blending ratio of the cocoa mass in the liquid food and beverage composition.

[0114] The measurement results of the amount of non-fat solids derived from the processed cocoa beans in the liquid food and beverage compositions are shown in Table 3.

[0115] [Measurement of total polyphenols (TPP)] 9 mL of hexane was added to 1 g of sample, and the mixture was shaken at room temperature for 30 minutes, then centrifuged (3000 rpm, 10 minutes, 4°C), and the supernatant was discarded. This procedure was repeated twice, and the sample was then stored in a draft chamber to remove the hexane (defatting).

[0116] 50 mL of 50% methanol was added to the defatted sample, which was then heated to reflux (60 minutes, 83°C) and centrifuged (3000 rpm, 10 minutes, 23°C) to obtain an extract. This procedure was repeated twice, and the extracts obtained from each procedure were combined to obtain 100 mL of extract. The total polyphenol content was measured using the resulting extract.

[0117] The amount of total polyphenols (TPP) was measured using the Folin-Ciocalteu method. The measurement results are shown in Table 4. The amount of total polyphenols is expressed as the amount converted to (-)-epicatechin.

[0118] The total polyphenol (TPP) amounts in Test Area 1 and Test Area 2 were higher than those in Reference Area 1 and Reference Area 2.

[0119]

[0120] [Measurement of Aroma Components (Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry (SPME-GC / MS))] The sample was finely chopped with a knife and sieved using a 26-mesh sieve. 0.2 g of the residue that passed through the sieve was placed in a vial, which was then sealed and allowed to stand at 60°C for 5 minutes. After standing, an SPME fiber (SPME Fiber Assembly 50 / 30 μm DVB / CAR / PDMS, Stableflex 24Ga Autosampler, 3pk (Gray) manufactured by Supelco) was inserted into the vial and allowed to stand at 40°C for 40 minutes, allowing the aroma components present in the sealed space within the vial to be adsorbed onto the SPME fiber. Stableflex is a SPME fiber assembly with a divinylbenzene / carboxene / polydimethylsiloxane (DVB / CAR / PDMS) coating.

[0121] The aroma components adsorbed on the SPME fiber were analyzed by gas chromatography-mass spectrometry under the following conditions:

[0122] <Gas chromatography conditions> Measuring instrument: Agilent Technologies 8890 Column: Agilent Technologies 122-7032UI (length: 30 m, diameter: 0.25 mm, film thickness: 0.25 μm) Injection method: splitless Carrier: He gas (gas flow rate: 1.0 mL / min) Injection port temperature: 40°C Temperature conditions: hold at 40°C for 5 minutes → increase temperature to 250°C at 15°C / min → hold at 250°C for 10 minutes

[0123] <Mass spectrometry conditions> Measuring equipment: Agilent Technologies 5977B GC / MS MS conditions: Scan mode Ionization method: EI (ionization voltage 1988 eV) Scan mass: m / z = 29 to 350

[0124] Based on the peak area of ​​each peak in Test Plot 1 in the obtained chromatogram, the ratio of the peak area of ​​each peak in Reference Plot 1 to that in Reference Plot 2 was calculated. The aroma components were identified by comparison with data contained in the Agilent Technologies database. The peak areas were measured using the analysis software (Agilent Mass Hunter Quant Analysis) provided with the measuring device.

[0125] The measurement results are shown in Table 5.

[0126] In particular, compared to Reference Group 2 (derived from fermented cocoa beans), Test Group 1 (derived from unfermented cocoa beans) was found to have less sulfur compounds (strongly cooked aroma, sulfur odor), 3-methyl-butanal (nutty aroma, malt odor), acetic acid (sharp sour odor), and furfural (caramel aroma, Maillard odor, burnt odor), and tended to have more acetone, known as an indicator of milkiness, and medium-chain fatty acids (butanoic acid, hexanoic acid, octanoic acid), which are indicators of milkiness. Compared to Reference Group 2, Test Group 1 had less sulfur odor, malt odor, sharp sour odor, burnt odor, etc., which are undesirable for milkiness, and is thought to contribute to the milkiness and richness of the milky flavor.

[0127] Test Example 2: Sensory Evaluation of Favorite Beverages (1) Preparation of Favorite Beverage (Caffe Latte) The food and beverage compositions of Test Group 1, Reference Group 1, or Reference Group 2 were heated to 60°C with automatic stirring for 3 minutes using an Aeroccino 3 heated milk frother (manufactured by Nespresso) to foam. Next, espresso made from espresso roasted beans (manufactured by Starbucks) was mixed with the foamed food and beverage composition in a ratio of 1:9 to obtain a caffe latte. The measurement results of the non-fat solids derived from the cocoa bean processed product and the cocoa-derived polyphenols in the obtained caffe latte are shown in Table 6.

[0128]

[0129] (2) Evaluation of Favorite Beverage (Caffe Latte) A seven-person expert panel (a caffe latte expert panel trained to the extent that they could give the same score to the same sample) conducted a sensory evaluation of the caffe latte obtained in (1) above. The criteria for the sensory evaluation are as follows. The results of the sensory evaluation are shown in Table 9.

[0130] [Evaluation criteria (milk flavor, coffee flavor, richness / body flavor)] 0: Not detectable at all 1: Almost not detectable 2: Slightly detectable 3: Detectable 4: Slightly strongly detectable 5: Strongly detectable

[0131] The measurement results are shown in Table 7.

[0132] Compared to Reference Groups 1 and 2, Test Group 1 showed high sensory evaluation results, especially for the coffee flavor. It was suggested that Test Group 1 does not impair the taste of favorite beverages such as coffee. In particular, a comparison of Test Group 1 and Reference Group 2 suggested that Reference Group 2 had a strong cocoa flavor and sweetness, which impairs the original coffee flavor, while Test Group 1 had a moderate cocoa flavor and sweetness, which allowed the original coffee flavor to be utilized.

[0133] Test Example 3: Production of Dairy-Like Food and Beverage Composition with Reduced Dairy Ingredients (1) Hard Yogurt-Like Food All ingredients were mixed according to the blending ratios shown in Table 8 and heated to 60°C. The resulting mixture was then processed in a homomixer at 8000 rpm for 5 minutes. The resulting mixture was then homogenized in two stages (10 MPa + 5 MPa) using a small homogenizer. The resulting mixture was then pasteurized with stirring until it reached 85°C. The resulting mixture was then cooled to 40°C with stirring. Lactic acid bacteria LYO FAST VSB1 (SACCO) was added at 0.01% to the resulting mixture, which was then filled into cups and fermented at 40°C for 15 hours. The resulting fermented product (pH 4.5) was cooled and solidified in a refrigerator to obtain a hard yogurt-like food.

[0134]

[0135] (2) Yogurt-like Drink Food All ingredients were mixed according to the blending ratios listed in Table 9 and heated to 60°C. The resulting mixture was then processed in a homomixer at 8000 rpm for 5 minutes. The resulting mixture was then homogenized in two stages (10 MPa + 5 MPa) using a small homogenizer. The resulting mixture was then pasteurized with stirring until it reached 85°C. The resulting mixture was then cooled to 40°C with stirring. Lactic acid bacteria LYO FAST VSB1 (SACCO) was added at 0.01% to the resulting mixture, which was then filled into cups and fermented at 40°C for 15 hours. The resulting fermented product (pH 4.5) was cooled in a refrigerator to obtain a hard yogurt-like food. Unlike conventional yogurt drinks, the hard yogurt-like food does not contain milk protein, so it does not coagulate or aggregate and can be consumed as a liquid.

[0136]

[0137] [Test Example 2] (2) Evaluation of food and drink composition [L ＊ a ＊ b ＊ Color system L ＊ Value, a ＊ value and b ＊ The L value of the hard yogurt-like food and the drinkable yogurt-like food was measured in the same manner as in the measurement method described in [Measurement of L value]. ＊ Value, a ＊ value and b ＊ The results of the measurement are shown in Table 10.

[0138]

[0139] (3) Cheese-like food with reduced dairy ingredients All ingredients were mixed according to the formulations shown in Table 11, and sodium citrate was added to the resulting mixture as a molten salt, followed by heating and emulsification with stirring. The resulting emulsion was then heated to 80°C or higher, filled into a container, and allowed to stand in a refrigerator to solidify, yielding a cheese-like food.

[0140]

Claims

1. Contains 0.68% by mass or more of non-fat solids derived from processed cocoa beans and L ＊ a ＊ b ＊ Color space L ＊ Value, a ＊ value and b ＊ The values ​​are, respectively, L ＊ Value: 56 to 86, a ＊ Value: 2.5 to 6.0 and b ＊ A food or beverage composition having a value of 9.0 or more and 20.0 or less.

2. The food and beverage composition described in claim 1, wherein the total amount of polyphenols is 1.6 mg / mL or more.

3. The food or beverage composition according to claim 2, wherein the polyphenol is a cocoa-derived polyphenol.

4. A food or beverage composition according to claim 1 or 2, further comprising other orally acceptable ingredients.

5. A food or beverage composition described in claim 1 or 2, having a milk component content of 1.0 mass% or less.

6. A food or beverage composition according to claim 1 or 2, which is a non-dairy product.

7. A food or beverage composition described in claim 1 or 2, having an animal-derived material content of 1.0 mass% or less.

8. A food or beverage composition according to claim 1 or 2, which is made from non-animal derived materials.

9. A food or beverage composition according to claim 1 or 2, which is liquid, semi-solid or solid.

10. A food or beverage composition according to claim 1 or 2 for use as a substitute for dairy products.

11. The food and beverage composition according to claim 10, wherein the dairy product is selected from the group consisting of yogurt, cheese, ice cream, butter, cream, skim milk, skim concentrated milk and skim milk powder.

12. A food or beverage composition according to claim 1 or 2, for incorporation into a beverage.

13. A beverage or food product containing the food or beverage composition according to claim 1 or 2.

14. The beverage or food product according to claim 13, which is a beverage.

15. A beverage containing 0.068% by mass or more of non-fat solids derived from processed cocoa beans and 0.16 mg / mL or more of cocoa-derived polyphenols.

16. The beverage according to claim 15, having a milk component content of 1.0% by mass or less.

17. A beverage as described in claim 15 or 16, having an animal-derived material content of 1.0 mass% or less.

18. The beverage of claim 15 or 16, which is made from non-animal origin materials.

19. A method for producing the food and beverage composition according to claim 1 or 2, comprising the steps of: (a) heat-treating unfermented cocoa beans to obtain heated cocoa beans; (b) crushing or grinding the heated cocoa beans to obtain a processed cocoa bean product; and (c) determining the non-fat solids content and L content of the processed cocoa bean product. ＊ Value, a ＊ value and b ＊ and optionally adjusting the value to fall within the range specified in claim 1 to obtain the food or beverage composition.

20. The method of claim 19, wherein (a) is a step of heat treating unfermented cocoa beans with hot air to obtain cooked cocoa beans.

21. The method of claim 19 or 20, wherein (c) comprises mixing the processed cocoa beans with other orally acceptable ingredients.

22. A method for increasing the polyphenol content in a beverage or food product, comprising the step of incorporating a beverage or food composition described in claim 1 or 2 into the beverage or food product.

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