Coffee-flavored chocolate composition

Abstract

To provide: a chocolate composition having a delicious coffee flavor balanced with bitterness, a fruity aroma and body; and a method for producing the same.　The content of ethyl acetate in the chocolate composition is adjusted to 5-1500 ppb and / or the content of phenethyl alcohol is adjusted to 5-1500 ppb, and the total content of kahweol palmitate and cafestol palmitate is adjusted to 700-7800 mg / kg.

Description

Coffee-flavored chocolate composition

[0001] The present invention relates to a coffee-flavored chocolate composition and a method for making the same.

[0002] Due to the diversification of tastes in recent years, chocolate with flavors different from cocoa and milk has been attracting attention. Although coffee-flavored chocolate is also known, most products currently have a coffee flavor that is imparted by adding coffee extract or instant coffee to cocoa fat.

[0003] In recent years, it has been reported that adding ground roasted coffee beans can impart a coffee flavor to foods such as chocolate (Patent Documents 1 and 2). In particular, chocolate is made from cocoa beans, and fermented cocoa beans are used as the chocolate raw material in order to produce the aroma components unique to chocolate and to reduce the bitterness and astringency of the cocoa beans.

[0004] JP 2015-073462 A JP 2020-089331 A

[0005] The present inventors focused on the fact that fermented cocoa beans are used as a chocolate raw material and believed that if a fermented aroma component derived from fermented coffee beans is blended into a chocolate composition imparted with a coffee flavor, the fruity aroma derived from fruits such as coffee beans and cocoa beans will be strongly perceived. In other words, an object of the present invention is to provide a delicious coffee-flavored chocolate composition that has a balanced bitterness, fruity aroma, and full body.

[0006] As a result of intensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that by blending roasted coffee beans into a chocolate composition, adding ethyl acetate and phenethyl alcohol as fermented aroma components contained in fermented coffee beans, and adjusting the contents within specific ranges, a delicious coffee-flavored chocolate composition with a harmonious balance of bitterness, fruity aroma, and full-bodied taste can be obtained, and thus completed the present invention.

[0007] That is, the present invention relates to, but is not limited to, the following: (1) A coffee-flavored chocolate composition containing 5 to 1,500 ppb of ethyl acetate and / or 5 to 1,500 ppb of phenethyl alcohol, and having a total content of kahweol palmitate and cafestol palmitate of 700 to 7,800 mg / kg. (2) The chocolate composition according to (1), which contains finely ground roasted coffee beans having a median diameter of 5 to 50 μm. (3) The chocolate composition according to (1) or (2), which contains 10 to 1,300 ppb of ethyl acetate. (4) The chocolate composition according to any one of (1) to (3), which contains 10 to 1,300 ppb of phenethyl alcohol. (5) The chocolate composition according to any one of (1) to (4), which has a total content of kahweol palmitate and cafestol palmitate of 1,000 to 7,500 mg / kg. (6) The chocolate composition according to any one of (1) to (5), having a kahweol palmitate content of 520 to 5700 mg / kg. (7) The chocolate composition according to any one of (1) to (5), having a cafestol palmitate content of 180 to 2100 mg / kg. (8) The chocolate composition according to (2), having a roasted coffee bean finely ground content of 4 to 38% by mass in the chocolate. (9) The chocolate composition according to any one of (1) to (8), wherein the coffee beans include Arabica coffee beans. (10) The chocolate composition according to any one of (1) to (9), wherein the coffee beans have a roasting level of L16 to L32. (11) The chocolate composition according to any one of (1) to (10), having a cocoa mass content of less than 50% by mass. (12) The chocolate composition according to any one of (1) to (11), which is a white chocolate. (13) A method for producing a coffee-flavored chocolate composition, comprising: a step of adjusting the ethyl acetate content to 5 to 1500 ppb and / or a step of adjusting the phenethyl alcohol content to 5 to 1500 ppb; and a step of adjusting the total content of kahweol palmitate and cafestol palmitate to 700 to 7800 mg / kg.

[0008] According to the present invention, a delicious coffee-flavored chocolate composition having a balanced bitterness, fruity aroma, and full-bodied taste can be obtained.

[0009] Unless otherwise specified, "ppb" as used herein means parts per billion by weight (w / w).

[0010] 1. Coffee-Flavored Chocolate Composition In one aspect, the present invention provides a coffee-flavored chocolate composition containing 5 to 1,500 ppb of ethyl acetate and / or 5 to 1,500 ppb of phenethyl alcohol, and a total content of kahweol palmitate and cafestol palmitate of 700 to 7,800 mg / kg. By setting the contents of ethyl acetate and / or phenethyl alcohol and the total content of kahweol palmitate and cafestol palmitate within the above ranges, a delicious coffee-flavored chocolate composition with a balanced bitterness, fruity aroma, and full body can be obtained.

[0011] In this specification, "a delicious coffee-flavored chocolate composition with a harmonious balance of bitterness, fruity aroma, and full-bodied flavor" means a coffee-flavored chocolate composition that has a bitterness and fruity aroma, an improved full-bodied flavor, and is highly rated for its overall deliciousness.

[0012] 1-1. Chocolate Composition The chocolate composition of the present invention includes chocolates and processed foods using cocoa butter substitute fats.

[0013] In this specification, chocolates refer to those that meet the "Fair Competition Code for the Labeling of Chocolates" certified by the Japan Fair Trade Commission and are classified into chocolate, quasi-chocolate, chocolate confectionery, quasi-chocolate confectionery, etc. depending on the amount of cocoa mass, including cocoa powder and cocoa butter, as well as the amounts of fat, milk solids, and water, and all of these are included in the term "chocolates." In the present invention, the cocoa mass content of the chocolates is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In the present invention, the cocoa powder and cocoa butter content of the chocolates is also not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0014] Chocolates can be divided into dark chocolate, which does not contain dairy products, milk chocolate, which contains dairy products, and white chocolate, which uses only cocoa butter as a cocoa bean-derived ingredient, depending on the raw materials used. In the present invention, the chocolates may be any of dark chocolate, milk chocolate, and white chocolate, but white chocolate, which does not use cocoa mass or cocoa but uses cocoa butter, is preferred.

[0015] In the present invention, chocolates include, but are not limited to, hard chocolates such as chocolate bars and soft chocolates such as chocolate cream. Hard chocolate refers to solid chocolate with a snappy texture, and specific examples include chocolate bars, enrobed chocolates, shell chocolates, hollow chocolates, and breadwork chocolates. Soft chocolate refers to soft chocolate with spreadable properties, and is used, for example, by spreading it on bread. Specific examples include chocolate spread, chocolate for fillings, and chocolate cream.

[0016] As used herein, the term "cocoa butter substitute processed food" refers to a food in which the cocoa butter in chocolates is partially or entirely replaced with a cocoa butter substitute. The content of the cocoa butter substitute contained in the cocoa butter substitute processed food is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. The content of the cocoa mass contained in the cocoa butter substitute processed food is also not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. The content of the cocoa powder and cocoa butter contained in the cocoa butter substitute processed food is also not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0017] Furthermore, the cocoa butter substitute processed food in this specification may also contain vegetable oils and fats in addition to the cocoa butter substitute, as needed.

[0018] Examples of cocoa butter substitutes that can be used in the present invention include cocoa butter equivalent (CBE), cocoa butter improver (CBI), cocoa butter replacer (CBR), cocoa butter substitute (CBS), and fats for fillings.

[0019] The aforementioned cocoa butter substitute contains POS and SOS triglycerides in a certain ratio. "POS" refers to a triglyceride in which oleic acid is located at the sn-2 position of the triglyceride and palmitic acid and stearic acid are located at the sn-1 and sn-3 positions, respectively; or stearic acid and palmitic acid are located at the sn-3 positions. "SOS" refers to a triglyceride in which oleic acid is located at the sn-2 position of the triglyceride and stearic acid is located at the sn-1 and sn-3 positions, respectively. By using cocoa butter substitutes with different POS and SOS ratios, it is possible to flexibly adjust the hardness at room temperature, melt-in-mouth texture, etc.

[0020] 1-2. Ethyl Acetate In one aspect, the chocolate composition of the present invention contains ethyl acetate. The lower limit of the ethyl acetate content in the chocolate composition of the present invention is 5 ppb, preferably 10 ppb or 15 ppb, and more preferably 20 ppb. In another aspect, the lower limit of the ethyl acetate content in the chocolate composition of the present invention may be 20 ppb, 40 ppb, 60 ppb, 80 ppb, or 100 ppb. Furthermore, the upper limit of the ethyl acetate content in the chocolate composition of the present invention is 1500 ppb, preferably 1300 ppb or 1100 ppb, and more preferably 1000 ppb. In another aspect, the upper limit of the ethyl acetate content in the chocolate composition of the present invention may be 800 ppb, 600 ppb, 500 ppb, 450 ppb, 400 ppb, 350 ppb, 300 ppb, 280 ppb, or 250 ppb. Typically, the ethyl acetate content in the chocolate composition of the present invention is in the range of 5 to 1500 ppb, preferably 10 to 1300 ppb, more preferably 15 to 1100 ppb, and even more preferably 20 to 1000 ppb. If the ethyl acetate content in the chocolate composition is less than 5 ppb, it will be impossible to impart a sufficient fruity aroma, etc., whereas if the ethyl acetate content exceeds 1500 ppb, the fruity aroma of the chocolate composition will be too strong and it will not be suitable for consumption.

[0021] In the present invention, the method for adjusting the ethyl acetate content is not particularly limited, and any method can be used in combination if necessary. For example, the ethyl acetate content in roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended so that the ethyl acetate content in the composition is a predetermined value, thereby adjusting the ethyl acetate content in the chocolate composition. In this case, a combination of multiple finely ground products produced from multiple varieties of roasted coffee beans may be used. Alternatively, the ethyl acetate content in the chocolate composition may be adjusted using fermented roasted coffee beans obtained by fermenting green coffee beans using a known method and then roasting them, or their finely ground product.

[0022] In one embodiment, ethyl acetate isolated from natural products, artificially synthesized ethyl acetate, etc. can be used, and the ethyl acetate content in the chocolate composition can be adjusted by combining them.

[0023] The content of ethyl acetate can be measured by a known method, for example, an HPLC method, an LC-MS method, a GC-MS method, an LC method, a GC method, etc. In one embodiment, it is preferable to measure it by a GC-MS method.

[0024] For example, when measuring the content of ethyl acetate by GC-MS, the following method can be used. <Sample Preparation> 1 g of sample was mixed with 20 mL of water, 10 mL of hexane, and 8 g of sodium chloride, and the mixture was shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the hexane layer was extracted to obtain a measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for ethyl acetate were as follows: <Analysis conditions (GC-MS)> Gas chromatograph: GC7890B (Agilent) Mass analyzer: MSD5977 (Agilent) Column: DB-WAX UI (Agilent) Inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm Injection method: Split 20:1 Temperature: Sample injection port 220°C Column 40°C (hold for 3 min) → 15°C / min temperature increase → 200°C (hold for 5 min) Gas flow rate: Hydrogen (carrier gas) 1.2 ml / min Ion source temperature: 230°C Ionization method: EI Set mass number: m / z 88

[0025] 1-3. Phenethyl Alcohol In one aspect, the chocolate composition of the present invention contains phenethyl alcohol. The lower limit of the phenethyl alcohol content in the chocolate composition of the present invention is 5 ppb, preferably 10 ppb or 15 ppb, and more preferably 20 ppb. In another aspect, the lower limit of the phenethyl alcohol content in the chocolate composition of the present invention may be 20 ppb, 40 ppb, 60 ppb, 80 ppb, or 100 ppb. Furthermore, the upper limit of the phenethyl alcohol content in the chocolate composition of the present invention is 1500 ppb, preferably 1300 ppb or 1100 ppb, and more preferably 1000 ppb. In one embodiment, the upper limit of the phenethyl alcohol content in the chocolate composition of the present invention may be 800 ppb, 600 ppb, 500 ppb, 450 ppb, 400 ppb, 350 ppb, 300 ppb, 280 ppb, or 250 ppb. Typically, the phenethyl alcohol content in the chocolate composition of the present invention is 5 to 1500 ppb, preferably 10 to 1300 ppb, more preferably 15 to 1100 ppb, and even more preferably 20 to 1000 ppb. If the phenethyl alcohol content in the chocolate composition is less than 5 ppb, it will be difficult to impart a sufficient fruity aroma, while if the phenethyl alcohol content exceeds 1500 ppb, the fruity aroma of the chocolate composition will be too strong and the chocolate composition will be unsuitable for consumption.

[0026] In the present invention, the method for adjusting the phenethyl alcohol content is not particularly limited, and any method can be used in combination if necessary. For example, the phenethyl alcohol content of roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended so that the phenethyl alcohol content in the composition is a predetermined value, thereby adjusting the phenethyl alcohol content in the chocolate composition. In this case, a combination of multiple finely ground products produced from multiple varieties of roasted coffee beans may be used. Alternatively, the phenethyl alcohol content in the chocolate composition may be adjusted using fermented roasted coffee beans obtained by fermenting green coffee beans using a known method and then roasting them, or their finely ground product.

[0027] In one embodiment, phenethyl alcohol isolated from natural products, artificially synthesized phenethyl alcohol, etc. can be used, and the phenethyl alcohol content in the chocolate composition may be adjusted by combining these.

[0028] The content of phenethyl alcohol can be measured by a known method, for example, HPLC, LC-MS, GC-MS, LC, GC, etc. In one embodiment, it is preferable to measure by GC-MS, as described in the Examples.

[0029] For example, when measuring the content of phenethyl alcohol by GC-MS, the following method can be used. <Sample Preparation> 1 g of sample was mixed with 20 mL of water, 10 mL of diethyl ether, and 8 g of sodium chloride, and the mixture was shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the diethyl ether layer was extracted to obtain a measurement sample. The prepared sample was subjected to GC-MS measurement, and a quantitative value was calculated using the internal standard method. The GC / MS measurement conditions for phenethyl alcohol were as follows: <Analysis conditions (GC-MS)> Gas chromatograph: GC7890B (Agilent) Mass analyzer: MSD5977 (Agilent) Column: DB-WAX UI (Agilent) Inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm Injection method: Pulsed split 5:1 Pulse pressure: 300 kPa Pulse time: 2 min Temperature: Sample injection port 220°C Column 60°C (hold for 1 min) → 10°C / min temperature increase → 220°C (hold for 10 min) Gas flow rate: Helium (carrier gas) 1 ml / min Ion source temperature: 230°C Ionization method: EI Set mass number: m / z 91

[0030] 1-4. Content of Kahweol Palmitate and Cafestol Palmitate The chocolate composition of the present invention contains kahweol palmitate and cafestol palmitate. The lower limit of the total content of kahweol palmitate and cafestol palmitate [(X) + (Y)] in the chocolate composition of the present invention is 700 mg per kg of chocolate composition (700 mg / kg), preferably 1000 mg / kg, more preferably 1200 mg / kg, and even more preferably 1400 mg / kg. In one embodiment, the lower limit of the total content of kahweol palmitate and cafestol palmitate [(X) + (Y)] in the chocolate composition of the present invention may be 1600 mg / kg, 2000 mg / kg, 2500 mg / kg, or 3000 mg / kg. Furthermore, the upper limit of the total content of kahweol palmitate and cafestol palmitate [(X) + (Y)] in the chocolate composition of the present invention is 7800 mg per kg of the chocolate composition (7800 mg / kg), preferably 7500 mg / kg, more preferably 7300 mg / kg, and even more preferably 7200 mg / kg. In one aspect, the upper limit of the total content of kahweol palmitate and cafestol palmitate [(X) + (Y)] in the chocolate composition of the present invention may be 6000 mg / kg, 5000 mg / kg, 4500 mg / kg, or 4000 mg / kg. Typically, the total content of kahweol palmitate and cafestol palmitate in the chocolate composition of the present invention [(X) + (Y)] ranges from 700 to 7,800 mg per kg of chocolate composition (700 to 7,800 mg / kg), preferably from 1,000 to 7,500 mg / kg, more preferably from 1,200 to 7,300 mg / kg, and even more preferably from 1,400 to 7,200 mg / kg. If the total content of kahweol palmitate and cafestol palmitate is less than 700 mg / kg, the chocolate composition will not be able to impart a sufficient body or fruity aroma. On the other hand, if the total content of kahweol palmitate and cafestol palmitate exceeds 7,800 mg / kg, the chocolate composition will have an excessively strong bitterness.

[0031] The lower limit of the kahweol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 520 mg per kg of chocolate composition (520 mg / kg), more preferably 700 mg / kg, and even more preferably 900 mg / kg. The upper limit of the kahweol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 5700 mg per kg of chocolate composition (5700 mg / kg), more preferably 5400 mg / kg, and even more preferably 5200 mg / kg. In one aspect, the upper limit of the kahweol palmitate content in the chocolate composition of the present invention may be 5000 mg / kg, 4000 mg / kg, 3500 mg / kg, or 3000 mg / kg. Typically, the content range of kahweol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 520 to 5700 mg per kg of chocolate composition (520 to 5700 mg / kg), more preferably 700 to 5400 mg / kg, and even more preferably 900 to 5200 mg / kg.

[0032] The lower limit of the cafestol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 180 mg per kg of chocolate composition (180 mg / kg), more preferably 300 mg / kg, and even more preferably 400 mg / kg. The upper limit of the cafestol palmitate content in the chocolate composition of the present invention is not particularly limited, but is preferably 2100 mg per kg of chocolate composition (2100 mg / kg), more preferably 2050 mg / kg, and even more preferably 2020 mg / kg. In one aspect, the upper limit of the kahweol palmitate content in the chocolate composition of the present invention may be 1700 mg / kg, 1400 mg / kg, 1100 mg / kg, or 1000 mg / kg. Typically, the content range of cafestol palmitate in the chocolate composition of the present invention is not particularly limited, but is preferably 180 to 2100 mg per kg of chocolate composition (180 to 2100 mg / kg), more preferably 300 to 2050 mg / kg, and even more preferably 400 to 2020 mg / kg.

[0033] To incorporate kahweol palmitate and cafestol palmitate into a chocolate composition and adjust the kahweol palmitate content and cafestol palmitate content within a predetermined range, for example, a raw material containing kahweol palmitate and cafestol palmitate may be used in the chocolate composition, and the type of raw material is not particularly limited. Furthermore, to incorporate kahweol palmitate and cafestol palmitate into a chocolate composition, isolated or synthesized kahweol palmitate and cafestol palmitate may be used, or a combination of these may be used. Furthermore, in the present invention, the kahweol palmitate and cafestol palmitate contents contained in roasted coffee beans may be measured in advance, and then roasted coffee beans may be blended to achieve a predetermined kahweol palmitate and cafestol palmitate content in the chocolate composition, thereby adjusting the kahweol palmitate and cafestol palmitate contents in the chocolate composition. In this case, a combination of multiple varieties of roasted coffee beans or their finely ground products may be used.

[0034] The contents of kahweol palmitate and cafestol palmitate can be quantified using known methods such as LC-MS / MS, for example, by the method described in the Examples below.

[0035] 1-5. Finely ground roasted coffee beans In this specification, "finely ground roasted coffee beans" refers to a material obtained by finely grinding roasted coffee beans. The chocolate composition of the present invention may be produced by adding finely ground roasted coffee beans to a raw material, or may be produced by finely grinding a raw material containing roasted coffee beans. Here, "roasted coffee beans" refer to green coffee beans that have been subjected to a heat treatment known as roasting. Roasting chemically changes the components contained in the green coffee beans, resulting in the development of a coffee flavor (strong aroma and flavor).

[0036] In the present invention, the type of coffee beans used in the finely ground roasted coffee beans is not limited as long as the ethyl acetate and / or phenethyl alcohol content, and the kahweol palmitate and cafestol palmitate contents can be within the specified ranges, and any of the Arabica, Robusta, and Liberica varieties can be used, with Arabica being a preferred embodiment. Furthermore, in the present invention, a combination of multiple varieties of coffee beans can also be used.

[0037] The content of finely ground roasted coffee beans in the chocolate composition of the present invention is not particularly limited, but is preferably 4 to 38% by mass, 6 to 35% by mass, 7 to 32% by mass, or 7.5 to 30% by mass, more preferably 11 to 27% by mass, and even more preferably 11 to 19% by mass.

[0038] In addition, in the present invention, the roasting method and conditions for the coffee beans used to produce the roasted coffee bean fine grounds are not particularly limited. For example, methods such as direct flame, hot air, semi-hot air, charcoal, far-infrared, microwave, and superheated steam roasting can be used, and devices such as horizontal (horizontal) drum, vertical (vertical) drum, vertical rotating bowl, fluidized bed, and pressurized roasting can be used. Depending on the type of coffee beans, the roasting can be finished to a desired roasting level (light, cinnamon, medium, high, city, full city, French, or Italian) according to the intended purpose. The roasting temperature is also not particularly limited, but a preferred roasting temperature is 100 to 300°C, more preferably 150 to 250°C, and particularly preferably 170 to 220°C. The roasting time is also not particularly limited, but is preferably 5 to 30 minutes, more preferably 10 to 25 minutes, and particularly preferably 15 to 20 minutes.

[0039] In the present invention, the roasting level is not particularly limited, but the L value measured with a colorimeter is used as an index of roasting level, and the beans are roasted to preferably 10 to 40, more preferably 15 to 35, and particularly preferably 16 to 32. To measure the roasting level, ground beans are placed in a cell, tapped thoroughly, and then measured with a spectrophotometer. The spectrophotometer that can be used is the SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd.

[0040] The chocolate composition of the present invention may also contain finely ground roasted coffee beans produced by finely grinding the aforementioned roasted coffee beans. The chocolate composition of the present invention may also be produced by finely grinding raw materials containing roasted coffee beans. The ethyl acetate and / or phenethyl alcohol content, as well as the kahweol palmitate and cafestol palmitate contents, may be adjusted by blending finely ground roasted coffee beans. The median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is not particularly limited, but is preferably 5 to 50 μm, more preferably 5 to 40 μm, even more preferably 6 to 30 μm, and particularly preferably 7 to 20 μm. If the chocolate composition contains finely ground roasted coffee beans with a median diameter exceeding 50 μm, the texture, such as the mouthfeel and tongue feel, may be unnatural.

[0041] The method for finely grinding roasted coffee beans and the method for finely grinding when producing a chocolate composition are not particularly limited as long as they can achieve a median diameter of 5 to 50 μm for the finely ground roasted coffee beans contained in the chocolate composition, and any known method can be used. For example, dry grinding, freeze grinding, etc. can be used in the fine grinding of roasted coffee beans. Furthermore, dry grinding is mainly used in the fine grinding when producing a chocolate composition.

[0042] In addition, particle size is generally expressed as a distribution of the abundance ratio of each particle size based on the results of multiple measurements, which is called particle size distribution. Abundance ratios can be measured by volume or number, but in this specification, the abundance ratio is expressed as a volumetric abundance ratio, and can be measured using a measuring device based on laser diffraction and scattering. An example of a measuring device is the Microtrac particle size distribution measuring device (manufactured by Nikkiso Co., Ltd.). In this specification, the particle size of finely ground roasted coffee beans is expressed as a median diameter. The median diameter is the 50% diameter of the cumulative particle diameter data, and is the diameter at which, when a powder is divided into two at a certain particle diameter, the larger and smaller particles are equal in amount.

[0043] 1-6. Other Ingredients In addition to the above-mentioned ingredients, the chocolate composition of the present invention may contain, as appropriate, sweeteners (e.g., glucose, fructose, galactose, sucrose (sugar), lactose, maltose, trehalose, oligosaccharides, sugar alcohols, non-sugar natural sweeteners, synthetic sweeteners, etc.), emulsifiers (e.g., lecithin, etc.), fats and oils (e.g., cocoa butter substitutes, etc.), dairy products (e.g., whole milk powder, skim milk powder, etc.), antioxidants, flavorings, preservatives, quality stabilizers, etc., within limits that do not impair the effects of the present invention.

[0044] 2. Method for Producing a Chocolate Composition In one aspect, the present invention provides a method for producing a coffee-flavored chocolate composition, comprising: a) adjusting the ethyl acetate content to 5 to 1500 ppb and / or adjusting the phenethyl alcohol content to 5 to 1500 ppb; and b) adjusting the total content of kahweol palmitate and cafestol palmitate to 700 to 7800 mg / kg. This allows for the production of a coffee-flavored chocolate composition that has a full-bodied coffee flavor and an enhanced fruity aroma. In other words, in one aspect, the present invention also provides a method for enhancing the full-bodied coffee flavor and the fruity aroma in a coffee-flavored chocolate composition.

[0045] In the method for producing the chocolate composition, roasted coffee beans, fermented roasted coffee beans, or their finely ground product are produced, and the ethyl acetate and / or phenethyl alcohol contents, as well as the kahweol palmitate and cafestol palmitate contents in the roasted coffee beans or their finely ground product, are measured in advance. The roasted coffee beans or their finely ground product are then blended to achieve a predetermined content of each component, thereby adjusting the ethyl acetate, phenethyl alcohol, kahweol palmitate, and cafestol palmitate contents in the chocolate composition. In this case, multiple finely ground products produced from multiple varieties of roasted coffee beans may be blended to adjust the ethyl acetate, phenethyl alcohol, kahweol palmitate, and cafestol palmitate contents in the chocolate composition. In addition to blending roasted coffee beans or their finely ground product, the amount of ethyl acetate and / or phenethyl alcohol in the chocolate composition may be adjusted to a predetermined content by blending ethyl acetate and / or phenethyl alcohol isolated from plants, artificially synthesized ethyl acetate and / or phenethyl alcohol, or a combination thereof. The kahweol palmitate content and cafestol palmitate content can be adjusted by blending roasted coffee beans or their finely ground products, or by using isolated kahweol palmitate or cafestol palmitate, synthesized kahweol palmitate or cafestol palmitate, or a combination thereof. In the method for producing the chocolate composition, the content ranges of ethyl acetate and / or phenethyl alcohol are as described in "1. Coffee-flavored chocolate composition." The kahweol palmitate content, cafestol palmitate content, and their total amounts and ratios are as described in "1. Coffee-flavored chocolate composition."

[0046] In the method for producing the chocolate composition, the ethyl acetate content, phenethyl alcohol content, kahweol palmitate content, and cafestol palmitate content may be adjusted by blending finely ground roasted coffee beans having a median diameter of 5 to 50 μm or finely ground fermented roasted coffee beans having a median diameter of 5 to 50 μm. The method for producing the chocolate composition may further include a step of roasting coffee beans or a step of finely grinding the roasted coffee beans. The types of roasted coffee beans, the roasting method, the fine grinding method, the particle size of the finely ground product, and the like are as described in "1. Coffee-flavored chocolate composition." The types of roasted coffee beans, the roasting method, the fine grinding method, the particle size of the finely ground product, and the like are as described in "1. Coffee-flavored chocolate composition."

[0047] The type of chocolate composition produced by the above method is as described in "1. Coffee-flavored chocolate composition" and is not particularly limited, but preferably has a cocoa butter content of less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In one aspect, the chocolate composition produced by the above method is preferably a white chocolate that uses cocoa butter without using cocoa mass or cocoa.

[0048] The present invention will be described in more detail below with reference to specific experimental examples, but the present invention is not limited to the following experimental examples.

[0049] Experiment 1: Production of Base Blend Coffee Beans Using green coffee beans (Arabica, Brazilian) as raw materials, roasted coffee beans of three different roast levels were produced using a coffee roaster (TMR660, manufactured by Petroncini). The roasting conditions and roast levels (L values) for each roasted coffee bean were as follows: (1) Lightly roasted coffee beans: L value = 28; roasting temperature 190°C; roasting time 5 minutes (2) Medium roasted coffee beans: L value = 23; roasting temperature 210°C; roasting time 6 minutes 30 seconds (3) Darkly roasted coffee beans: L value = 20; roasting temperature 235°C; roasting time 9 minutes The roasted coffee beans produced were mixed in the following ratio to produce a base blend.

[0050]

[0051] The base blend was pulverized to a median diameter of 10 μm or less using a freeze-pulverization system 100 (Liquid Gas Corporation's Rinrex Mill) according to the freeze-pulverization method described in JP 2015-73462 A. Specifically, washed roasted coffee beans were frozen as is with liquid nitrogen, and the frozen coffee beans were subjected to a freeze-pulverization process in which they were finely pulverized in an atmosphere maintained at −110°C to −180°C until the coffee bean cell walls were ruptured, producing base blend coffee beans with a median diameter of 10 μm or less.

[0052] Furthermore, green coffee beans (Arabica) containing phenethyl alcohol were roasted in the same manner as above using a coffee roaster (TMR660, manufactured by Petroncini) (L value = 23; roasting temperature 210°C; roasting time 6 minutes 30 seconds). Then, using the same method as for the base blend, a finely ground roasted coffee bean product having a median diameter of 10 μm or less was produced.

[0053] Experiment 2: Production of Chocolate Compositions Sample chocolate compositions were produced using the following ingredients and with the compositions shown in Tables 2 and 3 (Samples 1 to 12: ethyl acetate-containing sample chocolates, Samples 13 to 25: phenethyl alcohol-containing sample chocolates). Ethyl acetate or phenethyl alcohol was dissolved in water at a high concentration, and the resulting sample chocolates were adjusted to contain 0.1% water and the ethyl acetate or phenethyl alcohol at the final concentrations shown in Tables 2 and 3. Note that because the ethyl acetate and phenethyl alcohol contents were trace amounts of 2 to 2,000 ppb, the weight ratio of these two components to the total sample chocolate was negligible. Base blend coffee beans: See Experiment 1 Ethyl acetate: Fujifilm Wako Pure Chemical Industries, Ltd. (purity 99.5% or more) Phenethyl alcohol: Nacalai Tesque, Inc. (purity 98% or more) Cocoa butter: Cargill Sugar: Itochu Sugar Co., Ltd. Lactose: Lacto Japan Co., Ltd. Lecithin: ADM

[0054] Sample 19 was produced by blending finely ground roasted coffee beans derived from green coffee beans containing the aforementioned phenethyl alcohol, without adding any additional phenethyl alcohol. The phenethyl alcohol content of Sample 19 was analyzed using the sample preparation method and GC-MS analysis conditions described above.

[0055]

[0056]

[0057] The chocolate dough containing the above-mentioned ingredients was placed in a thermostatic chamber set at 50°C and mixed with a stirrer for 30 minutes. The mixture was then tempered at 32°C for 10 minutes, filled into a container measuring 40 mm in length, 30 mm in width, and 10 mm in thickness, molded, and allowed to stand in a dark place for 16 hours to obtain a chocolate composition.

[0058] The kahweol palmitate and cafestol palmitate contents in the sample chocolates were determined by adding 800 μL of Milli-Q water to 0.2 g of each sample, and extracting the kahweol palmitate and cafestol palmitate using the Folch method. The Folch method was performed as described above. The resulting LC-MS / MS measurement samples were used to measure the kahweol palmitate and cafestol palmitate contents in each sample using the method described below.

[0059] <Analytical conditions for kahweol palmitate and cafestol palmitate (LC-MS / MS)> [Mechanism used] MS: 4000Q TRAP (manufactured by AB SCIEX) LC: UFLC XR (manufactured by Shimadzu Corporation) [LC conditions] Mobile phase: (A) 0.1% formic acid aqueous solution, (B) ethanol Flow rate: 0.35 ml / min Gradient conditions: 4 min (B: 87%) - 4.05 min (100%) Column: Phenomenex Kinetexv C18 1.3 μm 2.1 × 50 mm Column temperature: 45°C Injection amount: 2 μl [MS conditions] Full MS, Runtime 1-5 min Positive [Quantitative method] Standard addition method Kahweol palmitate: 535.410 → 279.170 (Q1 → Q3) Cafestol palmitate: 567.440 → 281.190 (Q1 → Q3) DP: 95 V EP: 10 V CE: 21 V CXP: 12 V Note that under the above conditions, kahweol palmitate standard (manufactured by Santa Cruz Biotechnology, Inc.) and cafestol palmitate standard (manufactured by Santa Cruz Biotechnology, Inc.) were used.

[0060] The contents of ethyl acetate, phenethyl alcohol, kahweol palmitate, cafestol palmitate, and the total contents of kahweol palmitate and cafestol palmitate in each sample chocolate are shown in Tables 4 and 5.

[0061]

[0062]

[0063] Next, a sensory evaluation was carried out on each of the produced sample chocolates by a panel of six experts. In the sensory evaluation, the expert panelists tasted 14 g of each sample chocolate and rated the bitterness, body, fruity aroma, and overall taste on a 5-point scale.

[0064] <Evaluation criteria: bitterness> 5 points: bitterness is a little too strong 4 points: good bitterness is strong 3 points: good bitterness is a little strong 2 points: good bitterness is strong 1 point: bitterness is not very strong *For "bitterness", samples with a score of 1.7 to 4.5 were evaluated as being favorable.

[0065] <Evaluation criteria: body feel> 5 points: strongly felt 4 points: felt 3 points: somewhat felt 2 points: hardly felt 1 point: not felt *For "body feel", samples with a score of 2.8 or higher were evaluated as being preferable.

[0066] <Evaluation criteria: fruity scent> 5 points: strongly felt 4 points: felt 3 points: somewhat felt 2 points: hardly felt 1 point: not felt *For "fruity scent", samples with a score of 1.7 to 4.3 were rated as favorable.

[0067] <Evaluation criteria: Overall rating (overall taste)> 5 points: Very good 4 points: Good 3 points: Fairly good 2 points: Fairly bad 1 point: Bad *For "Overall rating (overall taste)", samples with a rating of 4 or more were rated as favorable.

[0068] The evaluation results are shown in Tables 6 to 13. As shown in Tables 6 to 13, it was revealed that by adjusting the ethyl acetate or phenethyl alcohol content and the kahweol palmitate and cafestol palmitate contents within the ranges of the present invention, a delicious chocolate composition can be obtained that has a harmonious fruity aroma in addition to bitterness and full-bodied taste.

[0069] <Sensory evaluation results of sample chocolate containing ethyl acetate>

[0070]

[0071]

[0072]

[0073]

[0074] <Sensory evaluation results of sample chocolate containing phenethyl alcohol>

[0075]

[0076]

[0077]

[0078]

[0079] INDUSTRIAL APPLICABILITY The present invention relates to a new means for providing a delicious coffee-flavored chocolate composition that has a balanced bitterness, fruity aroma, and full-bodied taste, and is therefore highly industrially applicable.

Claims

1. A coffee-flavored chocolate composition comprising 5-1500 ppb of ethyl acetate and / or 5-1500 ppb of phenethyl alcohol, and having a total content of kahweol palmitate and cafestol palmitate of 700-7800 mg / kg.

2. The chocolate composition according to claim 1, which contains finely ground roasted coffee beans having a median diameter of 5 to 50 μm.

3. The chocolate composition according to claim 1 or 2, comprising 10 to 1,300 ppb of ethyl acetate.

4. The chocolate composition according to any one of claims 1 to 3, comprising 10 to 1,300 ppb of phenethyl alcohol.

5. The chocolate composition according to any one of claims 1 to 4, wherein the total content of kahweol palmitate and cafestol palmitate is 1,000 to 7,500 mg / kg.

6. The chocolate composition according to any one of claims 1 to 5, wherein the content of kahweol palmitate is 520 to 5,700 mg / kg.

7. The chocolate composition according to any one of claims 1 to 5, wherein the cafestol palmitate content is 180 to 2100 mg / kg.

8. The chocolate composition according to claim 2, wherein the content of finely ground roasted coffee beans in the chocolate is 4 to 38% by mass.

9. The chocolate composition according to any one of claims 1 to 8, wherein the coffee beans include Arabica coffee beans.

10. The chocolate composition according to any one of claims 1 to 9, wherein the coffee beans have a roasting level of L16 to L32.

11. The chocolate composition according to any one of claims 1 to 10, wherein the cocoa mass content is less than 50% by mass.

12. The chocolate composition according to any one of claims 1 to 11, which is a white chocolate.

13. A method for producing a coffee-flavored chocolate composition, comprising: adjusting the content of ethyl acetate to 5-1500 ppb and / or adjusting the content of phenethyl alcohol to 5-1500 ppb; and adjusting the total content of kahweol palmitate and cafestol palmitate to 700-7800 mg / kg.

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