Oily food and cacao substitute

Abstract

The present invention addresses the problem of providing a cacao substitute that can be used as an alternative to a component derived from cacao, and providing a novel oily food having excellent flavor even when the amount of a component derived from cacao is reduced. This cacao substitute satisfies all of the following requirements (1) to (5). (1) The cacao substitute contains at least one legume as a raw material. (2) The cacao substitute is a roasted product containing a pulverized product of the legume. (3) The cacao substitute contains 0.5-3.8 mg / g of free amino acids in non-fat solid content. (4) The free amino acids contained in the non-fat solid content satisfy each of the following ratios: (4-1) the sum of isoleucine and leucine is 1-20 mass% of the free amino acids; (4-2) the sum of glutamine and glutamic acid is 3-30 mass% of the free amino acids; and (4-3) lysine is 1.5-10 mass% of the free amino acids. (5) The cacao substitute has an oil content of 3-30 mass%.

Description

Oily foods and cocoa substitutes

[0001] RELATED ART This application claims the benefit of priority from Application No. 2023-171052 filed with the Japan Patent Office on October 2, 2023. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to oil-based foods and cocoa substitutes.

[0003] Chocolates containing ingredients derived from cocoa, such as cocoa mass, cocoa butter, and cocoa powder, are popular worldwide for their unique flavor and texture. However, the regions and environments where cocoa can be harvested are limited, and chocolate made primarily from cocoa-derived ingredients is expensive. Therefore, technological developments are underway to replace cocoa-derived ingredients with other ingredients.

[0004] Among the components derived from cacao, there are studies underway to obtain alternative materials for cacao butter by separating palm oil and other substances and by interesterification, and these alternative materials are now available at lower prices than cacao butter.

[0005] Patent Document 1 discloses a technique for producing a cocoa powder substitute by roasting defatted malt with reducing sugar in the presence of steam. Patent Document 2 discloses a taste improver produced by enzymatically hydrolyzing an extract of roasted grains and adding sugars. Patent Document 3 discloses a chocolate-like food product containing soy protein extract residue as a cocoa powder substitute as its main ingredient.

[0006] Non-Patent Document 1 discloses carob as a substitute for cocoa raw material.

[0007] JP 55-54857 A JP 2013-252113 A JP 2015-27280 A

[0008] Lanfranchi et al., Quality -Access to Success, Vol.20, No. 168 (2019) 148-153

[0009] In Patent Documents 1 to 3, heated grains such as barley or soy protein extract residues are used as cocoa substitutes or taste improvers. However, these have off-tastes such as a grainy smell and are insufficient in terms of flavor. Furthermore, even the material described in Non-Patent Document 1 is unsatisfactory, having an off-taste or a lack of flavor.

[0010] Therefore, an object of the present invention is to provide a cocoa substitute that can be used as a substitute for cocoa-derived ingredients, and to provide a novel oil-based food that has a good flavor even when the amount of cocoa-derived ingredients is reduced.

[0011] As a result of intensive research into the above-mentioned problems, the inventors have found that roasted products containing ground beans can be used as good cocoa substitutes if they satisfy the specific free amino acid contents and component ratios and contain a specific amount of oil.Furthermore, they have found that oil-based foods containing roasted products containing ground beans and satisfying the specific free amino acid contents and component ratios have good flavor, leading to the completion of the present invention.

[0012] That is, the present invention provides a cocoa substitute that satisfies all of the requirements (1) to (5) below in "1": (1) Contains at least one legume as a raw material; (2) Is a roasted product containing ground legumes; (3) Contains free amino acids in the non-fat solids of 0.5 mg / g or more and 3.8 mg / g or less; (4) The free amino acids contained in the non-fat solids satisfy all of the following ratios: (4-1) The sum of isoleucine and leucine is 1% by mass or more and 20% by mass or less in the free amino acids; (4-2) The sum of glutamine and glutamic acid is 3% by mass or more and 30% by mass or less in the free amino acids; (4-3) Lysine is 1.5% by mass or more and 10% by mass or less in the free amino acids; (5) The oil content is 3% by mass or more and 30% by mass or less. "2" The cocoa substitute according to "1", wherein the ground beans are ground beans of one or more beans selected from soybeans, mung beans, broad beans, kidney beans, peas, purple dwarf beans, adzuki beans, and chickpeas; "3" An oil-based food containing 5% by mass or more of the cocoa substitute according to "1" or "2"; "4" An oil-based food satisfying all of the requirements (A) to (D) below: (A) containing at least one bean as a raw material; (B) comprising a roasted product containing ground beans; (C) containing free amino acids in the non-fat solid matter of the oil-based food of 0.3 mg / g or more and 2.1 mg / g or less; (D) the free amino acids contained in the non-fat solid matter of the oil-based food satisfy all of the following ratios: (D-1) the sum of isoleucine and leucine is 0.9% by mass or more and 20% by mass or less in the free amino acids; (D-2) the sum of glutamine and glutamic acid is 3% by mass or more and 35% by mass or less in the free amino acids. (D-3) Lysine is 1.5% by mass or more and 10% by mass or less in the free amino acids. (D-4) Alanine is 1.6% by mass or more and 10% by mass or less in the free amino acids. "5" The oil-based food according to "4", wherein the ground beans are ground products of one or more beans selected from soybeans, mung beans, broad beans, kidney beans, peas, purple peas, adzuki beans, and chickpeas. "6" The oil-based food according to "4" or "5", wherein the content of the cocoa raw material is 5% by mass or less. "7" A method for producing a cocoa substitute, comprising all of the following steps 1 to 3: Step 1: treating the ground beans with a protease and / or moistening them at 20°C or higher.Step 2: Mixing sugars, water, and fats and oils with the processed product obtained in Step 1. Step 3: Roasting the mixture obtained in Step 2. "8" A method for producing an oil-based food using the cocoa substitute described in "7," further comprising the following Step 4: Step 4: Mixing and pulverizing the cocoa substitute, sugars, and melted fats and oils.

[0013] The present invention provides a cocoa substitute that can be used as a substitute for cocoa-derived components, and a novel oil-based food that has a good flavor even when the amount of cocoa-derived components is reduced.

[0014] The cocoa substitute of the present invention refers to a food that can replace cocoa mass or cocoa powder, which are cocoa-derived ingredients. The cocoa substitute of the present invention is a roasted product containing at least one legume as an ingredient and ground legumes. By incorporating the cocoa substitute of the present invention into an oil-based food, it is possible to prepare an oil-based food that has a good flavor even when the amount of cocoa-derived components is reduced. In particular, it is possible to prepare an oil-based food that has a rich chocolate-like flavor and aroma that is felt when a cocoa ingredient is incorporated.

[0015] In the present invention, legumes refer to beans derived from the whole and / or parts of legume seeds, and ground legumes or ground legumes refer to all ground legumes. The legumes of the present invention refer to legumes derived from plants of the Fabaceae family or the subfamily Faboideae. Specific examples include soybeans, mung beans, broad beans, kidney beans, peas, purple dwarf beans, adzuki beans, and chickpeas. Preferred legumes are soybeans, mung beans, broad beans, kidney beans, peas, purple dwarf beans, and adzuki beans, more preferably soybeans, mung beans, kidney beans, peas, and purple dwarf beans, even more preferably mung beans, kidney beans, peas, and purple dwarf beans, and most preferably kidney beans, peas, and purple dwarf beans. These legumes are preferred because they provide a flavor suitable for oil-based foods. Chocolate, one type of oil-based food, generally contains a large amount of cocoa mass or cocoa powder, which is a cacao-derived ingredient. Cocoa mass and cocoa powder are produced by roasting and processing cocoa beans, but cocoa is a plant of the Malvaceae family, and cocoa beans and cocoa-derived materials are excluded from the category of beans.

[0016] Pulverized beans can be obtained by using a grinder or other grinding machine, or by purchasing commercially available pulverized beans. An example of a pulverized product is powder. When preparing oily foods, powdered ingredients are suitable because they are easy to mix.

[0017] In the present invention, the roasted product refers to a product obtained by adding a mixture of raw materials such as sugars and water to ground beans, stirring, and roasting the mixture. By using the roasted product, an oily food with a good flavor can be obtained. The roasted product can be appropriately adjusted after confirming the quality of the oily food. Preferably, the roasting conditions can be set according to the color and flavor of the roasted product.

[0018] In the present invention, the roasted product has an oil content of 3% by mass or more and 30% by mass or less. The lower limit of the oil content is preferably 3.2% by mass, more preferably 3.3% by mass, 3.4% by mass, even more preferably 3.5% by mass, or 3.6% by mass. The upper limit of the oil content is preferably 27% by mass, more preferably 25% by mass, and even more preferably 23% by mass. The oil content of the roasted product is preferably obtained by adding new oil and fat to the oil originally contained in the ground beans. The oil is preferably added to the ground beans before or during roasting. By adding new oil and fat to the ground beans and roasting them, the roasted product is given a rich flavor and aroma reminiscent of cacao. This makes it usable as a cacao substitute. The added oil and fat is not particularly limited, and various edible oils and fats can be used. More preferred oils and fats include phospholipids, corn oil, palm oil, palm kernel oil, soybean oil, and sunflower seed oil. The preferred amount of oil to be added is 1 g to 10 g per 100 g of ground beans. More preferably, it is 1.5 g to 8 g, and even more preferably, it is 1.8 g to 6 g. The oil content of roasted beans can be measured using a chloroform-methanol mixed liquid extraction method or a similar method. One example is an extraction method using a Speed ​​Extractor E-816 (manufactured by Nippon Buchi Co., Ltd.).

[0019] In the present invention, the moisture content of the roasted product is 5% by mass or less. This is because most of the moisture added before or during roasting of the ground beans evaporates. The moisture content of the roasted product can be measured using an analytical method such as a heat drying method. The moisture content of the roasted product is preferably 4% by mass or less, more preferably 3% by mass or less, 2% by mass or less, and even more preferably 1% by mass or less.

[0020] In the present invention, the roasted product can be used as a cocoa substitute. For example, the roasted product as a cocoa substitute of the present invention can partially or completely replace cocoa powder. In a specific embodiment, 1 to 100% by mass, for example, 10 to 98% by mass, 20 to 95% by mass, 30 to 90% by mass, 40 to 85% by mass, or 50 to 80% by mass of the cocoa powder in a food ingredient can be replaced with an equal amount of the cocoa substitute of the present invention. The roasted product as a cocoa substitute, or a mixture of the roasted product and cocoa powder, can be used as an ingredient in oil-based foods, beverages such as chocolate drinks and cocoa drinks, powdered beverages, confectioneries, baked goods, and the like, similar to cocoa powder. In the present invention, the roasted product can be incorporated into oil-based foods as a cocoa substitute. The preferred amount of the cocoa substitute in the oil-based food is 5% by mass or more, more preferably 7% by mass or more and 50% by mass or less. The lower limit of the amount is more preferably 8% by mass, 9% by mass, and most preferably 10% by mass. The upper limit of the blending amount is more preferably 45 mass%, 40 mass%, 38 mass%, or 35 mass%, and most preferably 32 mass%. By using the cocoa substitute of the present invention in an appropriate blending amount, it is possible to prepare an oil-based food that has a good flavor even when the amount of cocoa-derived components is reduced.

[0021] In the present invention, the term "cocoa raw material" refers to all raw materials derived from cocoa beans that are produced by processing cocoa beans, such as cocoa mass or cocoa powder. In the present invention, the content of cocoa raw materials in the oil-based food is preferably 5% by mass or less, more preferably 4% by mass or less, 3% by mass or less, even more preferably 2% by mass or less, 1% by mass or less, or it is preferable that the oil-based food is substantially free of cocoa raw materials.

[0022] The oil-based food of the present invention refers to chocolates, butter creams, and spreads, and generally refers to foods in which fats and oils form a continuous phase. The oil-based food of the present invention is preferably chocolates. The term "chocolates" as used herein is not limited to "pure chocolate," "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 refers to foods that contain fats and oils as an essential ingredient and include fat-processed foods using cocoa mass, cocoa powder, whole milk powder, dried fruit juice powder, dried vegetable powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, it may also be a general term for foods in which edible materials are dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.

[0023] The roasted product serving as a cocoa substitute of the present invention has a free amino acid content in the non-fat solids of 0.5 mg / g or more and 3.8 mg / g or less. The lower limit is preferably 0.7 mg / g or 0.8 mg / g, more preferably 1.0 mg / g or 1.2 mg / g, and most preferably 1.3 mg / g. The upper limit is preferably 3.7 mg / g or 3.6 mg / g, more preferably 3.5 mg / g, and most preferably 3.4 mg / g. When the free amino acid content is a predetermined amount, the roasted product as a cocoa substitute has a rich cocoa-like aroma and flavor and can be used as a substitute for cocoa-derived components. The free amino acid content refers to the component value quantified by liquid chromatography-mass spectrometry (LC-MS) described below, and refers to the amount of free amino acids contained in the non-fat solids of the roasted product serving as a cocoa substitute. The non-fat solids of the roasted product serving as a cocoa substitute refer to the amount of solids contained in the roasted product excluding water and oil.

[0024] The roasted product, which is a cocoa substitute of the present invention, is characterized by the ratio of specific free amino acids contained in the non-fat solids. By appropriately adjusting the ratio of free amino acids in the roasted product, a rich aroma and flavor can be achieved, allowing the roasted product to be used as a cocoa substitute. Particularly noteworthy free amino acid ratios are the sum of isoleucine and leucine, the sum of glutamine and glutamic acid, and lysine. The above free amino acid ratios are calculated based on the content of free amino acids contained in the non-fat solids of the roasted product. The sum of isoleucine and leucine in the free amino acids is 1% by mass or more and 20% by mass or less. The lower limit is preferably 1.2% by mass or 1.3% by mass, more preferably 1.5% by mass or 1.6% by mass, and even more preferably 1.7% by mass. The upper limit is preferably 18% by mass, more preferably 16% by mass or 15% by mass, and even more preferably 14% by mass. The total amount of glutamine and glutamic acid in the free amino acids is 3% by mass or more and 30% by mass or less. The lower limit is preferably 4% by mass, more preferably 5% by mass. The upper limit is preferably 29% by mass, more preferably 28% by mass, 27% by mass, and even more preferably 26% by mass. The amount of lysine in the free amino acids is 1.5% by mass or more and 10% by mass or less. The lower limit is preferably 1.6% by mass, more preferably 1.7% by mass, 1.8% by mass, and even more preferably 1.9% by mass. The upper limit is preferably 9% by mass, 8% by mass, more preferably 7% by mass, and even more preferably 6% by mass. By adjusting the total ratio of isoleucine and leucine in the free amino acids of the roasted product serving as a cocoa substitute within an appropriate range, the roasted product can be made to have a rich cocoa-like aroma and flavor, making it usable as a cocoa substitute. By adjusting the total ratio of glutamine and glutamic acid in the free amino acids of the roasted product that is a cocoa substitute within an appropriate range, the roasted product can be perceived as having a rich cocoa-like aroma and flavor, and can be used as a cocoa substitute. By adjusting the ratio of lysine in the free amino acids of the roasted product that is a cocoa substitute within an appropriate range, the roasted product can be perceived as having a rich cocoa-like aroma and flavor, and can be used as a cocoa substitute.

[0025] The amount and ratio of free amino acids can be quantified using liquid chromatography mass spectrometry (LCMS) as follows: A 10-fold volume (v / w) of hexane is added to a sample of roasted cocoa substitute or oily food, mixed, and the supernatant is removed. This process is repeated three times to defatted the sample. After drying, the sample is suspended in water at 0.25% by mass or a concentration within the quantification range of the amino acid standard solution described below, and centrifuged (14,000 rpm for 5 minutes) to obtain the supernatant. The supernatant is passed through a 0.2 μm pore size cellulose acetate filter and subjected to liquid chromatography to quantify the free amino acids. Liquid chromatography is performed using a Discovery HS F5 HPLC column, with the column temperature set to 40°C. Solvents used are solvent A (0.1 vol% formic acid in water) and solvent B (0.1 vol% formic acid in acetonitrile). The gradient conditions were as follows: 100% A to 75% A / 25% B in 5 min, 75% A / 25% B to 65% A / 35% B in 6 min, 65% A / 35% B to 5% A / 95% B in 4 min, 5% A / 95% B to 95% A / 5% B in 4.5 min, and 95% A / 5% B to 100% A in 0.5 min. The flow rate was 250 μL per minute. The sample was introduced into the mass spectrometer and analyzed in electrospray ionization positive mode. The analytical conditions for each amino acid are shown in Table 1. Quantitation can be performed using the amino acid mixture standard solution type H as a standard.

[0026]

[0027] The amount of free amino acids contained in the non-fat solids of the oil-based food of the present invention is 0.3 mg / g or more and 2.1 mg / g or less. The lower limit is more preferably 0.4 mg / g, even more preferably 0.5 mg / g, and most preferably 0.6 mg / g. The upper limit is more preferably 2.0 mg / g, even more preferably 1.9 mg / g, and most preferably 1.8 mg / g. If the free amino acid content is a predetermined amount, the oil-based food will have a rich chocolate-like flavor and aroma, resulting in an oil-based food with a good flavor. The amount of free amino acids contained in the non-fat solids of the oil-based food can be analyzed in the same manner as the content of free amino acids contained in the non-fat solids of the roasted product described above. The non-fat solids of the oil-based food refer to the amount of solids contained in the oil-based food excluding water and oil.

[0028] The oil-based food of the present invention is characterized by the ratio of specific free amino acids contained in the non-fat solids. By appropriately adjusting the ratio of free amino acids contained in the non-fat solids of the oil-based food, the oil-based food can have a rich chocolate-like flavor and aroma, resulting in an oil-based food with a good flavor. Particularly noteworthy free amino acid ratios are the sum of isoleucine and leucine, the sum of glutamine and glutamic acid, lysine, and alanine. The ratio of free amino acids contained in the non-fat solids of the oil-based food is not necessarily the same as the ratio of free amino acids contained in the non-fat solids of the roasted cocoa substitute. This is thought to be due to the fact that the oil-based food contains ingredients other than the roasted cocoa substitute, as well as the reduction of free amino acids due to the Maillard reaction during the production process of the oil-based food. The Maillard reaction of the free amino acids contained in the oil-based food results in the oil-based food having a rich chocolate-like flavor and aroma, making it more delicious. Of the free amino acids contained in oil-based foods, the total content of isoleucine and leucine is 0.9% by mass or more and 20% by mass or less. The lower limit is preferably 1% by mass, more preferably 1.1% by mass. The upper limit is preferably 18% by mass, more preferably 16% by mass, 15% by mass, and even more preferably 14% by mass. Of the free amino acids contained in oil-based foods, the total content of glutamine and glutamic acid is 3% by mass or more and 35% by mass or less. The lower limit is preferably 4% by mass, more preferably 5% by mass. The upper limit is preferably 34% by mass, more preferably 33% by mass, 32% by mass, and even more preferably 31% by mass or 30% by mass. Of the free amino acids contained in oil-based foods, the content of lysine is 1.5% by mass or more and 10% by mass or less. The lower limit is preferably 1.6% by mass, more preferably 1.7% by mass or 1.8% by mass. The upper limit is preferably 9% by mass, more preferably 8% by mass, and even more preferably 7% by mass. Of the free amino acids contained in oily foods, alanine is 1.6% by mass or more and 10% by mass or less. The lower limit is preferably 1.7% by mass, more preferably 1.8% by mass or 1.9% by mass.The upper limit is preferably 9% by mass, more preferably 8% by mass, and even more preferably 7% by mass. By adjusting the total ratio of isoleucine and leucine among the free amino acids contained in the oil-based food within an appropriate range, the oil-based food will have a rich chocolate-like flavor and aroma, resulting in an oil-based food with a good flavor. By adjusting the total ratio of glutamine and glutamic acid among the free amino acids contained in the non-fat solids of the oil-based food within an appropriate range, the oil-based food will have a rich chocolate-like flavor and aroma, resulting in an oil-based food with a good flavor. By adjusting the ratio of lysine among the free amino acids contained in the non-fat solids of the oil-based food within an appropriate range, the oil-based food will have a rich chocolate-like flavor and aroma, resulting in an oil-based food with a good flavor. By adjusting the ratio of alanine among the free amino acids contained in the non-fat solids of the oil-based food within an appropriate range, the oil-based food will have a rich chocolate-like flavor and aroma, resulting in an oil-based food with a good flavor.

[0029] In the present invention, the oil content in an oil-based food is 25 to 70% by mass, preferably 27 to 65% by mass, more preferably 30 to 60% by mass, or 32 to 55% by mass. By adjusting the oil content within an appropriate range, the oil-based food has a good flavor and a rich chocolate-like flavor and aroma. The oil content in an oil-based food refers to the mass % including all fats and oils contained in whole milk powder or cocoa substitutes and other ingredients. The oil content of an oil-based food can be measured using conventional methods such as the Soxhlet extraction method.

[0030] The oil-based food of the present invention contains approximately 0.3 to 2% by mass of moisture. This is not due to the addition of water, but rather to the small amount of moisture contained in each of the ingredients, such as the cocoa substitute, cocoa raw material, sugar, or milk powder. The moisture content can be measured using the sea sand method.

[0031] The fats and oils used in the oil-based food of the present invention are not particularly limited, but examples of fats and oils that can be used include soybean oil, sunflower seed oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high erucic acid rapeseed oil, peanut oil, rice oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, safflower oil, evening primrose oil, linseed oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, monkey fat, and other vegetable fats and oils, as well as animal fats and oils such as milk fat, beef tallow, lard, and fish oil, algae oil, and fats and oils derived from microbial fermentation, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats and oils that have been subjected to interesterification, and further mixed fats and oils thereof.

[0032] The ground beans used in the present invention can be subjected to protease treatment or moistening treatment, or additional amino acids can be added, in order to adjust the content and ratio of free amino acids in the non-fat solids of the roasted product or oil-based food that is the cocoa substitute. Preferably, the ground beans are subjected to protease treatment or moistening treatment. By using ground beans that have been subjected to protease treatment or moistening treatment, a richer flavor and aroma that is more reminiscent of cocoa can be obtained. Furthermore, protease treatment is preferably performed to adjust the quality to a stable level.

[0033] The protease used in the protease treatment of the present invention may be of animal, plant, or microbial origin and may be appropriately selected from proteases classified into, for example, "acid proteases," "neutral proteases," "alkaline proteases," "metalloproteases," "thiol proteases," and "serine proteases." Other classifications include proteases classified into "endoproteases," "exoproteases," and "peptidases." These proteases may be used alone or in combination. Furthermore, a formulation having one or more of these enzyme activities may be used. These may or may not be used in combination with enzymes other than proteases. Furthermore, the formulation may or may not have enzyme activities other than proteases. In a specific embodiment, the protease is one or more selected from the group consisting of neutral proteases, acid proteases, alkaline proteases, and peptidases. Acid proteases are more preferred.

[0034] More specific examples of proteases used in the present invention include acidic proteases derived from microorganisms such as Aspergillus, Penicillium, and Rhizopus; neutral proteases derived from microorganisms such as Aspergillus, Streptomyces, and Bacillus; alkaline proteases derived from microorganisms such as Aspergillus, Streptomyces, and Bacillus; plant-derived proteases such as bromelain and papain; and animal-derived proteases such as trypsin, chymotrypsin, and subtilisin. These may also be used in any combination. In a more specific embodiment, the protease used in the present invention is a protease derived from the Bacillus genus, such as a protease derived from Bacillus amyloliquefaciens or a protease derived from Bacillus licheniformis.

[0035] Examples of commercially available proteases that can be used in the present invention include Protease A, Protease M, Protease P, Protease M "Amano" SD, Protease N, Protease NL, Protease S, Umamizyme, Peptidase R, Neurolase A, Neurolase F, Samoase PC10F, Samoase GL30, Papain W40, Protin SD-NY10, Protin SD-AY10 (all from Amano Enzyme Co., Ltd.), Sumiteam AP, Sumiteam LP, Sumiteam MP, Sumiteam FP, Sumiteam LPL (all from Shin Nippon Chemical Industry Co., Ltd.), Denapsin 2P, Denatzyme AP, XP-415, Bioprase XL-416F, Bioprase SP-4FG, Bioprase SP-15FG (all from Nagase ChemteX Corporation), Morusin F, PD enzyme, Examples of suitable enzymes include IP enzyme, AO-protease (all manufactured by Kikkoman Corporation), punchidase YP-SS, punchidase NP-2, punchidase P (all manufactured by Yakult Pharmaceutical Co., Ltd.), Flavorzyme, alloase, Protamex, Neutrase, Alcalase (all manufactured by Novozymes), Cocrase SS, and Cocrase P Granules (all manufactured by Mitsubishi Chemical Corporation), and one or more enzymes may be selected and used from these.

[0036] The amount of protease used is not particularly limited and can be determined as desired by those skilled in the art depending on the raw materials used and the desired flavor. While the amount of protease used cannot be generalized due to factors such as its potency, in one embodiment, it is in the range of 0.01 to 100% by mass, based on the mass of the ground beans. In a specific embodiment, the amount of protease or protease preparation used is 0.01 to 80% by mass, e.g., 0.25 to 70% by mass, 0.5 to 50% by mass, 1 to 40% by mass, 2 to 30% by mass, or 3 to 20% by mass, based on the mass of the ground beans. In another embodiment, the amount of protein contained in the protease preparation is in the range of 0.01 to 90% by mass, based on the mass of the ground beans. In a specific embodiment, it is 0.01 to 10% by mass, e.g., 0.03 to 9% by mass, 0.05 to 8% by mass, 0.1 to 7% by mass, or 0.2 to 6% by mass. The amount of protein in a protease preparation can be determined by the combustion method or the Kjeldahl method, which are officially recognized methods.

[0037] The conditions for the protease treatment are not particularly limited and can be arbitrarily set by one skilled in the art depending on the type of enzyme used, etc. In one embodiment, the treatment temperature is 20 to 80°C, for example, 40 to 75°C, 50 to 70°C, etc., the treatment time is 30 minutes to 24 hours, for example, 1 to 20 hours, 2 to 16 hours, 3 to 12 hours, 4 to 10 hours, or 5 to 8 hours, and the treatment pH is 2 to 12, for example, 3 to 11, 4 to 6, or any number therebetween.

[0038] The processed product obtained by the protease treatment may be directly subjected to a roasting treatment, or may be dried before the roasting treatment. Examples of drying treatments include heat drying, ventilation drying, freeze drying, spray drying, and fluidized bed drying. In one embodiment, the processed product obtained by the protease treatment is dried before roasting at a drying temperature of 35 to 75°C, e.g., 40 to 70°C, or 45 to 60°C, for a drying time of 1 to 50 hours, e.g., 5 to 40 hours, 10 to 35 hours, or 15 to 30 hours.

[0039] In the present invention, moistening refers to adding water to ground beans and maintaining the mixture for a certain period of time. Maintaining the mixture in a moist state for a certain period of time promotes decomposition by endogenous enzymes, allowing for adjustment of the free amino acid content and component ratios of the roasted product or oil-based food product serving as a cocoa substitute. The amount of water used during moistening is not particularly limited and can be determined as desired by those skilled in the art depending on the raw materials used and the desired flavor. In one embodiment, the amount of water is preferably 10 to 150 g, more preferably 25 to 125 g, and even more preferably 50 to 100 g per 100 g of ground beans. The temperature and time for moistening are not particularly limited and can be determined as desired by those skilled in the art depending on the raw materials used and the desired flavor. In one embodiment, the treatment temperature is 20 to 80°C, e.g., 40 to 75°C, 50 to 70°C, etc., and the treatment time is 30 minutes to 24 hours, e.g., 1 to 20 hours, 2 to 16 hours, 3 to 12 hours, 4 to 10 hours, or 5 to 8 hours. The pH during treatment is also not particularly limited. In one example, the treatment pH is from 2 to 12, such as from 3 to 11, from 4 to 10, or any number therebetween.

[0040] In the present invention, the ground beans can be subjected to moist heat treatment before protease treatment to stabilize quality. Moist heat treatment refers to a treatment in which beans are heated to 90°C or higher in a humidified state, such as autoclaving. In the present invention, the ground beans are preferably subjected to moist heat treatment followed by protease treatment. The ground beans subjected to this treatment can be used as a cocoa substitute with a good flavor by mixing with sugars, water, and fats and oils and roasting the mixture.

[0041] In the method for producing the cocoa substitute of the present invention, first, ground beans are subjected to a protease treatment and / or moistening treatment. Next, the treated ground beans are mixed with sugars, water, and fats and oils. Furthermore, the mixture is roasted. The mixture before roasting contains moisture and is in the form of small chunks like crumbs. The moisture content is preferably 5 to 30% by mass, more preferably 7 to 28% by mass, and most preferably 10 to 25% by mass. Adjusting the moisture content of the mixture to an appropriate range makes it easier to adjust the flavor during roasting. A preferred method for producing the cocoa substitute is to add a pre-mixture of sugars, water, and fats and oils to ground beans and roast them.

[0042] The equipment used for roasting is not particularly limited, but is preferably equipped with a stirring blade, as it allows for uniform mixing and heating. The heat source may be either gas heating or induction heating, as long as it allows for temperature control. Induction heating is preferred because it allows for easy temperature control. Furthermore, when roasting without a stirring blade, the mixture can be spread on a flat plate or the like, allowing for uniform heating.

[0043] The roasting temperature and time are not limited because they can be adjusted depending on the color tone of the ground beans and sugars when roasted. An example of roasting conditions is a temperature of preferably 100°C to 250°C, more preferably 110°C to 230°C, and even more preferably 120°C to 200°C. From the viewpoint of imparting a fragrant flavor, a deep color tone, and a cacao-like flavor, the roasting time is preferably 10 minutes or more, more preferably 20 minutes or more. Since these vary depending on the roasting equipment, the temperature and time are not limited to those described above, and the roasting temperature and time can be adjusted appropriately depending on the color tone and flavor of the ground beans and sugars after roasting.

[0044] The sugars that can be used for roasting in the present invention are monosaccharides and disaccharides, and sugar alcohols, oligosaccharides, etc. may also be added as necessary. Examples of monosaccharides include glucose, fructose, galactose, xylose, etc. Examples of disaccharides include sugar (sucrose), lactose, maltose, etc. At least one selected from these groups can be used. Preferred sugars used during roasting are monosaccharides such as glucose, fructose, xylose, etc., and more preferably fructose and glucose.

[0045] The sugars that can be used for roasting in the present invention are preferably aqueous sugar solutions, and more preferably aqueous monosaccharide solutions. Examples of aqueous monosaccharide solutions include aqueous solutions of glucose, fructose, galactose, xylose, etc. More preferably, aqueous solutions of glucose, fructose, and xylose are used, and even more preferably, aqueous solutions of fructose and glucose are used. The use of aqueous monosaccharide solutions using these monosaccharides is preferred in that they provide a color and flavor suitable for cocoa substitutes and oil-based foods using them. Such sugars may also be used in combination. Fructose-glucose liquid sugar, honey, brown sugar syrup, etc., containing the above components, can also be used without limitation.

[0046] In the present invention, the roasted product can be dried to evaporate moisture as needed in addition to roasting. The temperature and time for drying are not particularly limited, but drying can be performed at a temperature lower than that used for roasting depending on the flavor and color tone. An example of drying conditions is drying at 80 to 130°C for about 10 minutes. By drying, a roasted product with a predetermined moisture content can be obtained.

[0047] The oil-based food of the present invention can be produced in the same manner as in the production of ordinary chocolates. Specifically, the oil-based food is obtained by mixing an appropriate amount of selected ingredients, such as roasted cocoa substitutes, sugars, various powdered foods such as powdered milk, emulsifiers, flavorings, and colorings, with an oil, followed by rolling as a pulverizing step, adding the remaining ingredients as appropriate, and then performing conching as a kneading step or mixing as a mixing step. Alternatively, a production method in which the mixing and pulverizing steps are performed in parallel using a ball mill or bead mill can also be used.

[0048] The raw materials used in the oil-based food of the present invention are not particularly limited, except for roasted cocoa substitutes. The composition of chocolate, a typical oil-based food, can also be used as a reference. For example, milk components, oils and fats, and other edible ingredients can be appropriately combined. Other additives include emulsifiers, antioxidants, flavorings, etc., but the type and amount are not limited, and they may not be added at all.

[0049] The present invention will be described in more detail below with reference to examples, in which % and parts are all by mass.

[0050] (1) Study Using Kidney Beans A study was conducted using black kidney beans, a type of bean. Black kidney beans were ground in a blender to produce powdered bean pulverized products, and then processed as described in Table 2 to prepare treated powders. Each treated powder was dried, and the aroma and flavor of the dried powder were confirmed. Each treatment is described below. Note that 1) to 3) indicate the order of the treatment steps. However, if treatment 1 was omitted, treatment 2 was performed first, followed by treatment 3. 1) Autoclave treatment: Autoclave conditions: 121°C, 1 minute. 2) Wet treatment / protease treatment: Ground black kidney bean powder, water, and a protease (optional) were mixed and allowed to stand at 60°C for 2 hours. Sumiteam AP (manufactured by Shin-Nihon Chemical Industry Co., Ltd.) was used as the protease. 3) Drying treatment: The mixture was dried overnight in a vegetable dryer set at 45°C. The resulting treated powder was subjected to a sensory evaluation by five well-trained, experienced panelists, who then agreed to assign scores of 1 to 5 according to the following criteria. A score of 3 or higher was deemed to be of acceptable quality. 5 points: Almost no bean odor or flavor is detected. Very good. 4 points: A slight bean odor and flavor is detected, but good. 3 points: A slight bean odor and flavor is detected, but within an acceptable range. 2 points: A bean odor and flavor is detected. Poor. 1 point: A strong bean odor and flavor is detected. Poor. The results are shown in Table 2.

[0051]

[0052] The protease-treated powders 2 and 3 had a good flavor without a bean smell. The moistened powder 1, without the addition of protease, had a good flavor without a bean smell. It is thought that the enzymes inherent in the beans reacted during the moistening process.

[0053] Among the treated powders, processed powder 3, which had a particularly favorable flavor rating, was used to prepare roasted products according to the recipe listed in Table 3. For comparison, roasted products were also prepared using processed powder a, which did not undergo any of the treatments. The recipes listed in Table 3 represent the recipes at the time of preparation. Paste-type soybean lecithin (Tsuji Oil Mills, product name "SLP-Paste") was used. The moisture content of all roasted products was 0.5% to 1.5% by mass, indicating that most of the moisture evaporated during roasting. The moisture content was measured using a heat-drying method. The prepared roasted products were defatted and the free amino acids were measured. Oil content was measured using a Speed ​​Extractor E-816 (Nihon Buchi Co., Ltd.) according to the following procedure: 1) A 1g sample was placed in the extractor using a cylindrical filter paper and extraction cup whose mass had been previously confirmed. 2) A solvent (chloroform:methanol = 2:1) was added to the extractor. 3) The device was operated with the heater set to 100%, extraction for 15 minutes, rinsing for 30 minutes, and drying for 15 minutes. 4) 25 ml of petroleum ether was added to dissolve the extract. 5) 15 g of anhydrous sodium sulfate was added, followed by dehydration and filtration. 6) The filter paper was thoroughly rinsed with petroleum ether, and the petroleum ether in the filtrate was completely distilled off. 7) The resulting filtrate was dried in a 105°C dryer for 60 minutes, allowed to cool, and the mass was measured to determine the oil content. The results are shown in Table 4.

[0054] Evaluation of Cocoa Water-like Beverages: 1 g of the prepared roasted product was mixed with 4 g of sugar and dispersed in 95 g of water to prepare a cocoa water-like beverage, and the flavor was evaluated. As a reference example, cocoa water prepared by replacing the roasted product with cocoa powder was also evaluated in the same manner. Flavor Evaluation 1 and Flavor Evaluation 2 were evaluated by a panel of five well-trained, experienced panelists, who, like the flavor evaluation of the processed powder, scored the beverages on a scale of 1 to 5 according to the following criteria. Commercially available cocoa powder with an oil content of 11% by mass was used. Flavor evaluation 1: 5 points: Similar to cocoa powder, the cocoa-like aroma and flavor are strong; 4 points: The cocoa-like aroma and flavor are noticeable; 3 points: The cocoa-like aroma and flavor are slightly weak, but still within the acceptable range; 2 points: The cocoa-like aroma and flavor are insufficient; 1 point: The cocoa-like aroma and flavor are not noticeable; Flavor evaluation 2: 5 points: The cocoa-like aroma and flavor are very strong and lasting; 4 points: The cocoa-like aroma and flavor are strong and lasting; 3 points: The cocoa-like aroma and flavor are slightly lacking in lastingness, but still within the acceptable range; 2 points: The cocoa-like aroma and flavor are not lasting; 1 point: The cocoa-like aroma and flavor are not noticeable and do not last. For both flavor evaluations 1 and 2, a score of 3 or higher was considered acceptable. Products that received a score of 3 or higher in both flavor evaluations were deemed usable as cocoa substitutes. - Overall evaluation Based on the results of flavor evaluation 1 and flavor evaluation 2 above, the overall evaluation was judged according to the following criteria: "Very good": Flavor evaluation 1 was 5 points or more, and flavor evaluation 2 was 4 points or more. "Good": Flavor evaluation 1 and flavor evaluation 2 were 3 points or more, but did not reach the standard for "very good". "Fail": At least one of flavor evaluation 1 or flavor evaluation 2 was rated 2 points or less.

[0055]

[0056]

[0057] The roasted product of the example had a strong cacao-like aroma and flavor, and the rich flavor lasted. Therefore, it was fully usable as a cacao substitute.

[0058] Evaluation in oil-based foods Chocolate-like oil-based foods were prepared using the roasted products of the Comparative Examples and Examples evaluated in a cocoa water-like beverage. The formulation of the oil-based foods is shown in Table 5. Hard butter (trade name "Parkena S" manufactured by Fuji Oil Co., Ltd.) was used as the vegetable oil. The Comparative Examples and Examples of oil-based foods, and Reference Example 1 using cocoa powder, were prepared as follows. The roasted products, cocoa powder, and sugar were blended according to the description in Table 5, and pulverized using a ball mill (Shake Master Auto (manufactured by Biomedical Science Co., Ltd.)). Thereafter, vegetable oil and lecithin were added, and the mixture was mixed and pulverized to prepare the oil-based foods. The following products were used for Reference Examples 2 and 3. Reference Example 2: Sweet chocolate (manufactured by Fuji Oil Co., Ltd.) Reference Example 3: Milk chocolate (manufactured by Fuji Oil Co., Ltd.)

[0059] The prepared oil-based foods and the chocolate of the reference example were defatted, and the free amino acids were measured. In addition, flavor evaluations A and B were performed. The flavor evaluation was carried out by sensory evaluation, similar to the evaluation of the treated powder or roasted product, by five well-trained and experienced panelists. The sensory evaluation scores were determined by consensus of the panelists on a scale of 1 to 5 according to the following evaluation criteria. Flavor evaluation a: 5 points: A strong chocolate-like aroma and flavor containing cocoa is detected. 4 points: A chocolate-like aroma and flavor containing cocoa is detected. 3 points: A chocolate-like aroma and flavor containing cocoa is detected but is slightly weak and within the acceptable range. 2 points: A chocolate-like aroma and flavor containing cocoa is barely detected. 1 point: A chocolate-like aroma and flavor containing cocoa is not detected. Flavor evaluation b: 5 points: A very rich chocolate-like flavor is detected until the end of the meal. 4 points: A rich chocolate-like flavor is detected until the end of the meal. 3 points: The chocolate-like flavor is not very rich and does not last long, but is within the acceptable range. 2 points: The chocolate-like flavor is not rich and does not last long. 1 point: A chocolate-like flavor is not detected and does not last long. For flavor evaluation a and flavor evaluation b, a score of 3 or more was set as the pass criterion. Products that received a score of 3 or more in both flavor evaluations were determined to be usable as a cocoa substitute. - Overall evaluation Based on the results of flavor evaluation a and flavor evaluation b, the overall evaluation was judged according to the following criteria: "Very good": Flavor evaluation a was 5 points or more, and flavor evaluation b was 4 points or more. "Good": Flavor evaluation a and flavor evaluation b were 3 points or more, but did not reach the standard for "very good". "Fail": At least one of flavor evaluation a or flavor evaluation b was rated 2 points or less. The results are shown in Table 6.

[0060]

[0061]

[0062] The oil-based food of the Example had a good flavor with a chocolate-like aroma and flavor equivalent to that of the Reference Example, which used a cacao raw material, particularly cocoa powder. In addition, the chocolate-like flavor was rich, and the good flavor could be felt until the end of eating.

[0063] Similar to Examples 1 and 2 using Treated Powder 3 listed in Table 2, Treated Powders 1 and 2, which had a favorable flavor evaluation, were used to prepare cocoa substitutes and oil-based foods. The formulations are shown in Table 7. Free amino acids were measured and flavor evaluation was carried out in the same manner as in "Evaluation in cocoa water-like beverages" and "Evaluation in oil-based foods," respectively. The results are shown in Table 8.

[0064]

[0065]

[0066] The roasted products using processed powders 1 and 2 had a strong cocoa-like aroma and flavor, and a rich, sustained flavor, similar to processed powder 3. Therefore, they could be used as cocoa substitutes. In addition, the oil-based foods using the roasted products of the examples had a pleasant chocolate-like flavor.

[0067] (2) Study using peas A similar study was conducted using yellow peas, a type of legume, in the same manner as for kidney beans. Yellow peas were pulverized in a blender to produce powdered bean pulverized material, and then treated with the formulations shown in Table 9 to prepare treated powders. Each treated powder was dried, and the aroma and flavor of the dried powder were confirmed. Treatments 1), 2), and 3) were conducted in the same manner as in (1) Study using kidney beans. A sensory evaluation of flavor was also conducted using the same criteria as in (1) Study using kidney beans. The results are shown in Table 9.

[0068]

[0069] Roasted products were prepared using the processed powders 4, 5, and 6, which had good or very good flavor ratings, according to the formulations listed in Table 10. For comparison, roasted products were also prepared in the same manner using processed powder c, which had a strong bean-like odor. The formulations listed in Table 10 represent the formulations at the time of preparation. The moisture content of the roasted products was 0.5% to 1.5% by mass, indicating evaporation during roasting, similar to that of kidney beans. Furthermore, chocolate-like oily foods were prepared using the roasted products using the same method as in Example 2 described above. The formulations of the oily foods are shown in Table 10. The oil content of the roasted products was measured. The prepared roasted products and oily foods were defatted, and free amino acids were measured. The flavor evaluations of the roasted products and oily foods were conducted using flavor evaluations 1 and 2, or flavor evaluations a and b, based on the same criteria as in (1) "Evaluation of cocoa water-like beverages" and "Evaluation of oily foods" in the study using kidney beans. The results of the free amino acid and flavor evaluations, along with the overall evaluation, are shown in Table 11.

[0070]

[0071]

[0072] Similar to the results of "(1) Study using kidney beans," even when peas were used, the roasted product of the example had a strong cacao-like aroma and flavor, and the rich flavor persisted. Therefore, it could be used adequately as a cacao substitute. In addition, the oil-based food had a good flavor with a chocolate-like aroma and flavor. Furthermore, the chocolate-like flavor of the oil-based food was strong and remained good until the end of eating.

[0073] (3) Investigation of the fats and oils used in roasted products. When roasting the processed pea powder 6 obtained in "(2) Investigation using peas," investigations were conducted using fats and oils other than soybean lecithin and adding large amounts of soybean lecithin. Soft palm fractionated oil with an iodine value of 68 was used as palm oil. Edible corn oil with an iodine value of 120 was used as corn oil. Hard palm kernel fractionated oil with an iodine value of 7 was used as palm kernel oil. Roasted products were prepared with the formulations shown in Table 12. The formulations shown in Table 12 represent the formulations at the time of preparation. The moisture content of the resulting roasted products was 0.5% to 1.5% by mass, indicating evaporation during roasting. Furthermore, chocolate-like oily foods were prepared using the roasted products using the same method as in Example 2 described above. The formulations of the oily foods are shown in Table 12. The prepared oily foods were defatted, and free amino acids were measured. The flavor evaluation of oily foods was carried out using the same criteria as in (1) "Evaluation of oily foods" in the study using kidney beans, with flavor evaluations A and B. The results of the free amino acid and flavor evaluations are shown in Table 13, along with the overall evaluation.

[0074]

[0075]

[0076] Even when the fat content of the roasted product was changed, the roasted product still had a pleasant chocolate-like aroma and flavor, similar to the oil-based food examples previously examined. Furthermore, the chocolate-like flavor of the oil-based food was rich and pleasant, remaining palpable until the end of the meal.

[0077] (4) Changing the amount of cocoa substitute A chocolate-like oily food was prepared using the previously obtained roasted product of Example 1 in the same manner as in Example 2 described above. The amount of roasted product, which is the cocoa substitute, was changed from that of Example 2. The composition of the oily food is shown in Table 14. The prepared oily food was defatted and free amino acids were measured. The flavor evaluation of the oily food was carried out using flavor evaluation a and flavor evaluation b according to the same criteria as in "Evaluation of oily foods" in (1) Study using kidney beans. The results of the free amino acid and flavor evaluations, along with the overall evaluation, are shown in Table 15.

[0078]

[0079]

[0080] Even when the amount of roasted cocoa substitute added was changed, the oil-based food still had a pleasant chocolate-like aroma and flavor. The chocolate-like flavor of the oil-based food was also rich and pleasant, and could be felt until the end of the meal.

[0081] The above study results showed that suitable cocoa substitutes are those that satisfy the following criteria: (1) contain at least one legume as an ingredient (2) are roasted products containing ground legumes (3) contain free amino acids in the non-fat solids of 0.5 mg / g or more and 3.8 mg / g or less (4) the free amino acids contained in the non-fat solids satisfy all of the following ratios: (4-1) the sum of isoleucine and leucine is 1% to 20% by mass of the free amino acids (4-2) the sum of glutamine and glutamic acid is 3% to 30% by mass of the free amino acids (4-3) lysine is 1.5% to 10% by mass of the free amino acids (5) the oil content is 3% to 30% by mass In addition, it was shown that suitable oily foods are those that satisfy the following criteria. (A) Contains at least one legume as an ingredient. (B) Contains a roasted product containing ground beans. (C) Contains free amino acids in the non-fat solids of the oily food of 0.3 mg / g or more and 2.1 mg / g or less. (D) The free amino acids contained in the non-fat solids of the oily food satisfy all of the following ratios: (D-1) The sum of isoleucine and leucine is 0.9% by mass or more and 20% by mass or less in the free amino acids. (D-2) The sum of glutamine and glutamic acid is 3% by mass or more and 35% by mass or less in the free amino acids. (D-3) Lysine is 1.5% by mass or more and 10% by mass or less in the free amino acids. (D-4) Alanine is 1.6% by mass or more and 10% by mass or less in the free amino acids.

[0082] The present invention makes it possible to provide a cocoa substitute that can be used as a substitute for cocoa-derived components, and to provide a novel oil-based food that has a good flavor even when the cocoa-derived components are reduced.

Claims

1. A cacao substitute that meets all of the following requirements (1) to (5): (1) Contains at least one legume as a raw material; (2) Is a roasted product containing ground legumes; (3) Contains free amino acids in the non-fat solids of 0.5 mg / g or more and 3.8 mg / g or less; (4) The free amino acids contained in the non-fat solids meet all of the following ratios: (4-1) The sum of isoleucine and leucine is 1% by mass or more and 20% by mass or less of the free amino acids; (4-2) The sum of glutamine and glutamic acid is 3% by mass or more and 30% by mass or less of the free amino acids; (4-3) Lysine is 1.5% by mass or more and 10% by mass or less of the free amino acids; (5) The oil content is 3% by mass or more and 30% by mass or less.

2. The cocoa substitute according to claim 1, wherein the ground beans are one or more ground beans selected from the group consisting of soybeans, mung beans, broad beans, kidney beans, peas, purple peas, adzuki beans and chickpeas.

3. An oil-based food containing 5% by mass or more of the cocoa substitute according to claim 1 or 2.

4. An oil-based food that satisfies all of the following requirements (A) to (D): (A) contains at least one legume as an ingredient; (B) contains a roasted product containing ground beans; (C) contains free amino acids in the non-fat solids of the oil-based food of 0.3 mg / g or more and 2.1 mg / g or less; (D) the free amino acids contained in the non-fat solids of the oil-based food satisfy all of the following ratios: (D-1) the sum of isoleucine and leucine is 0.9% by mass or more and 20% by mass or less in the free amino acids; (D-2) the sum of glutamine and glutamic acid is 3% by mass or more and 35% by mass or less in the free amino acids; (D-3) lysine is 1.5% by mass or more and 10% by mass or less in the free amino acids; (D-4) alanine is 1.6% by mass or more and 10% by mass or less in the free amino acids.

5. The oil-based food according to claim 4, wherein the ground beans are one or more ground beans selected from the group consisting of soybeans, mung beans, broad beans, kidney beans, peas, purple peas, adzuki beans and chickpeas.

6. The oil-based food according to claim 4 or 5, wherein the content of the cacao raw material is 5% by mass or less.

7. A method for producing a cocoa substitute comprising all three of the following steps 1 to 3. Step 1: The ground beans are subjected to a protease treatment and / or a moistening treatment at 20°C or higher. Step 2: The processed product obtained in step 1 is mixed with sugar, water, and oils and fats. Step 3: The mixture obtained in step 2 is roasted.

8. A method for producing an oil-based food using the cacao substitute according to claim 7, further comprising the following step 4: Step 4: Mix and grind the cacao substitute, sugar, and melted fat.

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