Chocolate flavor material and food / beverage having cacao content of 60 mass% or less

Abstract

The present invention addresses the problem of providing a natural and excellent chocolate flavor without relying on a cacao raw material. Provided is a chocolate flavor material used in a food / beverage having a cacao content of 60 mass% or less, the chocolate flavor material containing one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures, and containing one or more components selected from phenethyl alcohol and 3-methyl-1-butanol, the chocolate flavor material being such that the mass ratio (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01-20.

Description

Chocolate flavoring materials and foods and beverages with a cocoa content of 60% or less by mass

[0001] The present invention relates to a flavoring agent that imparts, enhances, or improves a chocolate flavor, and to a food or beverage containing the same and having a cocoa content of 60% by mass or less. More specifically, the present invention relates to a flavoring agent that contains specific aroma components obtained by yeast culture in a predetermined ratio and has a chocolate flavor enhancing effect.

[0002] With the long-term increase in the world population, it is becoming increasingly important for the food industry to provide delicious food with limited food resources.

[0003] Conventionally, foods with a chocolate flavor have been imparted with a rich chocolate flavor by blending cocoa ingredients. However, due to a shortage of cocoa resources, cost constraints, and quality problems such as physical properties caused by the blending of cocoa ingredients, it may not be possible to blend a high amount of cocoa ingredients. However, reducing the blending amount of cocoa ingredients weakens the chocolate flavor. Furthermore, while flavorings are commonly used to enhance the chocolate flavor, they tend to produce an artificial flavor, making it difficult to impart a natural chocolate flavor.

[0004] Patent Document 1 reports a method for producing a chocolate flavor enhancer, which comprises subjecting a mixture containing at least one food selected from the group consisting of protease-treated concentrated skim milk, soy sauce, and yeast extract, and sugar, to high-temperature heat treatment in a temperature range of 90 to 160°C under conditions of pH 9 to 12, and which contains 100 ppm or more of furfurylalcohol, 30 ppm or more of γ-butylolactone, and 1.8 ppm or more of methylpyrazine.

[0005] Patent Document 2 proposes a roasted cacao raw material that can impart a cacao flavor to water-in-oil foods eaten at temperatures below 10°C by adjusting the pyrazine content to 0.04 to 0.09 parts by mass per 100 parts by mass of theobromine.

[0006] Patent Document 3 reports that a cocoa mass substitute having a flavor similar to cocoa mass can be obtained by heating a composition containing yeast cell walls, reducing sugars, and fats and oils.

[0007] Patent Document 4 reports that the taste of chocolate can be enhanced by using a yeast extract containing 10% by weight or more of monosodium glutamate, 1% by weight or more in total of sodium inosinate and sodium guanylate, and 2-furanmethanol and / or 5-methyl-2-furanmethanol.

[0008] Japanese Patent No. 7063506 Japanese Patent Application Laid-Open No. 2020-156433 Japanese Patent Application Laid-Open No. 2020-184941 Japanese Patent No. 5894376

[0009] Although Patent Documents 1 to 4 all claim to have the effect of enhancing the chocolate flavor, the flavor tends to be artificial and is insufficient for obtaining a food product having a natural and good chocolate flavor. Therefore, the problem to be solved by the present invention is to provide a natural and good chocolate flavor without relying on cocoa ingredients.

[0010] As a result of extensive research into the above-mentioned problems, the inventors discovered that by incorporating specific aroma components obtained by yeast culture in a predetermined ratio, a natural and good chocolate flavor can be imparted, enhanced, or improved, and thus completed the present invention.

[0011] That is, the present invention encompasses the following inventions: (1) A chocolate flavoring material for use in foods and beverages having a cocoa content of 60% by mass or less, which contains one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures, and one or more components selected from phenethyl alcohol and 3-methyl-1-butanol, which are yeast cultures, and in which the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01 to 20; (2) The chocolate flavoring material according to (1), which contains 10 ppm or more of a component selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, and 1 ppm or more of a component selected from phenethyl alcohol and 3-methyl-1-butanol; (3) A food or beverage with a cocoa content of 60% by mass or less, which contains one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures, and one or more components selected from phenethyl alcohol and 3-methyl-1-butanol, which are yeast cultures, and which contains a chocolate flavoring material in which the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01 to 20, and which contains a component derived from the chocolate flavoring material selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid at 1 ppb to 7 ppm, and a component selected from phenethyl alcohol and 3-methyl-1-butanol at 5 ppb to 8 ppm. (4) A food or beverage having a cocoa content of 60% by mass or less according to (3), in which the chocolate flavoring material contains 10 ppm or more of a component selected from isovaleric acid, isobutyric acid, and 2-methylbutyric acid, and 1 ppm or more of a component selected from phenethyl alcohol and 3-methyl-1-butanol.

[0012] According to the present invention, it is possible to provide a flavoring material that can impart, enhance, or improve a natural and good chocolate flavor, and a chocolate-flavored food or drink containing the same.

[0013] The present invention will be described in detail below. The chocolate flavoring material of the present invention can be obtained by culturing yeast. Examples of the yeast that can be used include edible yeasts such as wine yeast, beer yeast, cheese yeast, sake yeast, and shochu yeast. More specifically, for example, Saccharomyces cerevisiae, Saccharomyces bayanus, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces pombe, Candida utilis, Candida lipolytica, Candida sake, Kluyveromyces lactis, lactis, Kluyveromyces marxianus, Debaryomyces hansenii, Yarrowia lipolytica, etc. can be used. In the present invention, it is preferable to use, as the yeast, Candida utilis, Saccharomyces cerevisiae, Kluyveromyces lactis, Yarrowia lipolytica, etc.

[0014] The chocolate flavoring material of the present invention contains one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures.

[0015] Isovaleric acid (chemical formula: C5H10O2, CAS number: 503-74-2), a yeast culture product, is also known as 3-methylbutanoic acid, 3-methylbutyric acid, etc.

[0016] Isobutyric acid (chemical formula: C4H8O2, CAS number: 79-31-2), a yeast culture product, is also known as 2-methylpropionic acid, 2-methylpropanoic acid, etc.

[0017] 2-Methylbutyric acid (chemical formula: C5H10O2, CAS number: 116-53-0), a yeast culture product, is also known as α-methylbutyric acid, 2-methylbutanoic acid, 2-ethylpropionic acid, ethylmethylacetic acid, etc.

[0018] The chocolate flavoring material of the present invention contains one or more components selected from the group consisting of yeast cultures, phenethyl alcohol, and 3-methyl-1-butanol.

[0019] Phenethyl alcohol (chemical formula: C8H10O, CAS number: 60-12-8), a yeast culture product, is also known as 2-phenylethanol, 2-phenylethyl alcohol, β-phenylethyl alcohol, benzeneethanol, benzene-1-ethanol, 2-phenylethan-1-ol, etc.

[0020] 3-Methyl-1-butanol (chemical formula: C5H12O, CAS number: 123-51-3), a yeast culture, is also known as isoamyl alcohol, isopentyl alcohol, 3-methylbutan-1-ol, 3-methylbutyl alcohol, 2-methyl-4-butanol, etc.

[0021] The (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) ratio of the present invention is a ratio calculated from the masses of isovaleric acid, isobutyric acid, 2-methylbutyric acid, phenethyl alcohol, and 3-methyl-1-butanol. (Isovaleric acid + isobutyric acid + 2-methylbutyric acid) refers to the total amount of components selected from isovaleric acid, isobutyric acid, and 2-methylbutyric acid. (Phenethyl alcohol + 3-methyl-1-butanol) refers to the total amount of components selected from phenethyl alcohol and 3-methyl-1-butanol. In the chocolate flavoring material of the present invention, the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01 to 20, preferably 0.2 to 20, preferably 0.5 to 10, and more preferably 1 to 5. When the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) exceeds 20, the aroma attributable to a component selected from phenethyl alcohol and 3-methyl-1-butanol weakens, while the aroma attributable to a component selected from isovaleric acid, isobutyric acid, and 2-methylbutyric acid is strongly expressed, resulting in the impartation of an unpleasant off-flavor different from the chocolate flavor.When the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is less than 0.2, the aroma attributable to a component selected from isovaleric acid, isobutyric acid, and 2-methylbutyric acid weakens, while the aroma attributable to a component selected from phenethyl alcohol and 3-methyl-1-butanol is strongly expressed, resulting in the impartation of a floral or alcohol-like off-flavor different from the chocolate flavor. When the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is in the range of 0.01 to 20, preferably 0.2 to 20, a good chocolate-like flavor can be enhanced.

[0022] In the present invention, the masses of the chocolate flavoring materials isovaleric acid, isobutyric acid, 2-methylbutyric acid, phenethyl alcohol, and 3-methyl-1-butanol are quantitatively analyzed using gas chromatography mass spectrometry (GC-MS) under the following conditions: (GC-MS analysis conditions) Column: DB-WAX (Agilent J&W, length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm) Oven: 50°C (no hold) -3°C / min - 250°C (hold 80 min) Carrier gas: He, G1 grade Injection volume: 1 μl Mass spectrometer ionization voltage: 70 e

[0023] In the present invention, "cocoa content" refers to the solid content of cocoa raw materials such as cocoa nibs, cocoa mass, cocoa butter, and cocoa powder. Furthermore, "fat-free cocoa solids" refers to the cocoa raw materials excluding fats. A food or drink containing cocoa content refers to a food containing ingredients derived from these cocoa beans. Even when chocolate, quasi-chocolate, chocolate confectionery, or quasi-chocolate confectionery is blended, the ingredients derived from cocoa beans contained in the chocolate are included in the cocoa content of the present invention. Note that "chocolate" is not limited to the chocolate defined in the "Fair Competition Code for Labeling of Chocolates."

[0024] The chocolate flavoring material of the present invention is a flavoring material that imparts, enhances, or improves the chocolate flavor in foods and beverages having a cocoa content of 60% by mass or less. The chocolate flavor that is imparted, enhanced, or improved refers to the cocoa flavor that is mainly derived from cocoa butter.

[0025] The raw materials for yeast culture are not particularly limited as long as they are a combination that allows yeast growth, but preferably include a carbon source, a nitrogen source, minerals, vitamins, a pH adjuster, and the like.

[0026] As carbon sources for yeast culture, preferred sugars include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and polysaccharides. Preferred monosaccharides include pentoses such as arabinose and xylose; hexoses such as glucose, fructose, galactose, mannose, and sorbose; rare sugars such as psicose; and honey. Preferred disaccharides include sucrose (e.g., sucrose, refined white sugar, powdered sugar, granulated sugar, cane sugar, brown sugar, and soft brown sugar), lactose, isomerized lactose, maltose, isomaltose, and trehalose. Preferred oligosaccharides include isomaltooligosaccharides, fructooligosaccharides, soybean oligosaccharides, raffinose, galactooligosaccharides, and chitin oligosaccharides. Preferred sugar alcohols include xylitol, erythritol, sorbitol, mannitol, reduced maltose syrup (maltitol), reduced starch syrup, reduced palatinose, reduced lactose (lactitol), etc. Preferred polysaccharides include water-soluble starches such as corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, mung bean starch, sago starch, and pea starch; modified starches such as esterified starch, etherified starch, crosslinked starch, and oxidized starch; and starch hydrolysates such as dextrin, cyclodextrin, and indigestible dextrin. Of the sugars, monosaccharides, disaccharides, and oligosaccharides are preferably used from the viewpoint of yeast fermentability, but if the nitrogen source used contains sugars, it is not necessary to add additional sugars.

[0027] Nitrogen sources for yeast culture include, but are not limited to, peptones, extracts, protein hydrolysates, animal proteins, plant proteins, animal milk, plant milk, processed animal milk products, processed plant milk products, and proteins produced by microbial fermentation. Any nitrogen-containing food-grade raw material can be used. Peptones include, but are not limited to, soybean peptone, whey peptone, casein peptone, gelatin peptone, and meat peptone. Extracts include, but are not limited to, yeast extract, malt extract, and beef extract. Protein hydrolysates include, but are not limited to, acid- or enzyme-hydrolyzed plant proteins such as soybean, corn, and wheat, or milk proteins such as casein and whey protein. Animal proteins include, but are not limited to, casein, caseinates (e.g., sodium caseinate, potassium caseinate, calcium caseinate, and magnesium caseinate), whey protein, and collagen. Vegetable proteins are preferably soy protein, pea protein, almond protein, mung bean protein, rice protein, potato protein, etc. Animal milks are preferably cow's milk, skim milk, skim concentrated milk, buttermilk, whey, etc. Vegetable milks are preferably soy milk, almond milk, oat milk, coconut milk, etc. Animal milk products are preferably whey powder, whole milk powder, skim milk powder, buttermilk powder, etc. Vegetable milk products are preferably soy milk powder, modified soy milk powder, almond paste, coconut milk powder, pea powder, etc. Proteins produced by microbial fermentation are preferably casein and whey protein obtained by precise cultivation of genetically modified yeast, and hydrogen-oxidizing bacteria that grow using hydrogen and carbon dioxide as nutrient sources and produce high levels of protein. Among the nitrogen sources, peptones and extracts are preferably used in order to impart, enhance, or improve a natural and pleasant chocolate flavor.

[0028] As vitamins for yeast culture, biotin, pantothenic acid, thiamine, inositol, pyridoxine, etc. can be preferably used, but if the nitrogen source used contains minerals, it is not necessary to add vitamins separately.

[0029] As minerals for yeast culture, potassium, calcium, magnesium, zinc, copper, iron, manganese, etc. can be preferably used, but if the nitrogen source used contains vitamins, it is not necessary to add minerals separately.

[0030] Specific examples of pH adjusters for yeast culture include sodium hydroxide, potassium hydroxide, sodium carbonate, sodium bicarbonate, hydrochloric acid, citric acid, acetic acid, lactic acid, monosodium dihydrogen phosphate, disodium hydrogen phosphate, monopotassium dihydrogen phosphate, dipotassium hydrogen phosphate, ammonium dihydrogen phosphate, sodium citrate, trisodium citrate, potassium citrate, sodium acetate, and potassium acetate.

[0031] Typical, non-limiting examples of yeast culture production are provided below, but those skilled in the art will be able to design appropriate culture methods and production conditions. Yeast is added to a medium containing a carbon source, a nitrogen source, minerals, vitamins, and the like, and cultured. The medium may also contain an edible lipid source. The edible lipid source is not limited as long as it is edible by humans, and examples include vegetable oils such as soybean oil, rapeseed oil, rice bran oil, corn oil, palm oil, safflower oil, coconut oil, sesame oil, cottonseed oil, sunflower oil, olive oil, and evening primrose oil; oils extracted from algae and euglena; and free fatty acids such as stearic acid, palmitic acid, myristic acid, lauric acid, capric acid, oleic acid, palmitoleic acid, docosahexaenoic acid, eicosapentaenoic acid, arachidonic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, and ricinoleic acid. Enzymes such as proteinase and peptidase may also be added during culture as appropriate. The culture method is not particularly limited, but the culture temperature is preferably 8°C to 35°C, more preferably 10°C to 30°C, the culture period is preferably 1 to 10 days, more preferably 1 to 5 days, and culture is preferably under aerobic conditions. After culture is completed, an acid such as hydrochloric acid, citric acid, or lactic acid is added as needed to adjust the pH to 4.0 or less, and the culture is heated to 60°C or higher to obtain a yeast culture. The yeast culture may be concentrated as needed to increase the concentrations of isovaleric acid, isobutyric acid, 2-methylbutyric acid, phenethyl alcohol, and 3-methyl-1-butanol to predetermined concentrations. If necessary, an oil fraction may be extracted from the yeast culture and used. Alternatively, an edible lipid source may be added to the yeast culture, and the oil fraction may be extracted and used.

[0032] In the chocolate flavoring material of the present invention, the content of the component selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid is preferably 10 ppm or more by mass. Furthermore, in the chocolate flavoring material of the present invention, the content of the component selected from phenethyl alcohol and 3-methyl-1-butanol is preferably 1 ppm or more by mass. If the content is less than the above range, the effect of imparting a chocolate flavor is weakened, making it difficult to use as a chocolate flavoring material.

[0033] The chocolate flavoring material of the present invention can be used in foods and beverages having a cocoa content of 60% by mass or less, preferably 40% by mass or less, and more preferably 30% by mass or less, to impart, enhance, or improve the chocolate flavor of the foods and beverages. The chocolate-flavored foods and beverages are not particularly limited as long as they have a cocoa content of 60% by mass or less, contain the chocolate flavoring material of the present invention, and contain a component derived from the chocolate flavoring material selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid at a concentration of 1 ppb to 7 ppm, preferably 50 ppb to 5 ppm, and a component derived from phenethyl alcohol and 3-methyl-1-butanol at a concentration of 5 ppb to 8 ppm, preferably 10 ppb to 5 ppm, and examples thereof include chocolate, white chocolate, milk chocolate, sweet chocolate, ruby ​​chocolate, chocolate sauce, chocolate filling, chocolate ice cream, chocolate cream, chocolate whipped cream, chocolate drink, chocolate biscuits, chocolate cookies, chocolate pie, chocolate cake, chocolate bread, chocolate Danish pastry, gateau au chocolat, and brownies. Additionally, auxiliary ingredients may be added as needed depending on the food or drink.

[0034] Hereinafter, the embodiments of the present invention will be described in more detail with reference to examples, etc. In addition, hereinafter, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified.

[0035] (Sensory Evaluation) In the Examples, the sensory evaluation was carried out by comparing the presence and absence of various chocolate flavoring materials in each food and beverage. Specifically, the evaluation was based on whether the chocolate flavor of the food and beverage containing the various chocolate flavoring materials was enhanced compared to the food and beverage containing no chocolate flavoring materials. The sensory evaluation was carried out by 10 trained panelists, who scored on a 5-point scale from 1 to 5, and the average score was calculated. A score of 1 was assigned to a product that had no chocolate flavor enhancement effect or that imparted a flavor different from chocolate flavor, with higher scores indicating a greater chocolate flavor enhancement effect. The score was assigned as follows: 1 for an average value of 1.0 to 1.4, 2 for 1.5 to 2.4, 3 for 2.5 to 3.4, 4 for 3.5 to 4.4, and 5 for 4.5 to 5.0. A score of 3 or higher was considered a pass.

[0036] Example 1 2.0% by mass of yeast extract (Himax PR, Fuji Foods Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Candida utilis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction. This gave a chocolate flavoring material A containing 35 ppm of isobutyric acid, 268 ppm of isovaleric acid, 130 ppm of 2-methylbutyric acid, 213 ppm of phenethyl alcohol, and 48 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 1.7. A 14.5% cocoa chocolate sauce containing no flavoring agent was prepared by mixing 38% by weight of sugar, 17% by weight of vegetable oil, 15% by weight of cocoa, 1% by weight of skim milk powder, 1% by weight of whey powder, 0.2% by weight of emulsifier, 0.01% by weight of xanthan gum, and 27.79% by weight of water, homogenizing the mixture, sterilizing the mixture at 80°C for 1 minute, and cooling the mixture. A 14.5% cocoa chocolate sauce containing chocolate flavoring agent A was prepared by mixing 38% by weight of sugar, 16% by weight of vegetable oil, 15% by weight of cocoa, 1.5% by weight of chocolate flavoring agent A, 1% by weight of skim milk powder, 1% by weight of whey powder, 0.2% by weight of emulsifier, 0.01% by weight of xanthan gum, and 27.79% by weight of water, homogenizing the mixture, sterilizing the mixture at 80°C for 1 minute, and cooling the mixture. As a result of a sensory evaluation of the two types of chocolate sauce, the scores were 5 points, demonstrating that the addition of chocolate flavoring material A had the effect of enhancing the chocolate flavor.

[0037] Example 2 1.0% by mass of yeast extract (Vertex IG20, Fuji Foods Co., Ltd.), 1.0% by mass of soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Saccharomyces cerevisiae was added, and aerobic fermentation was carried out at 30°C for 2 days. After fermentation, hydrochloric acid was added to adjust the pH to 3.0, and 50% by mass of palm oil was added, mixed, and heated at 80°C for 20 minutes to extract an oil and fat fraction. Chocolate flavoring material B was obtained, containing 43 ppm of isobutyric acid, 271 ppm of isovaleric acid, 134 ppm of 2-methylbutyric acid, 210 ppm of phenethyl alcohol, and 32 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 1.9. A flavor-free, 0% by mass cocoa milk beverage was produced by mixing 91.98% by mass of milk, 8.0% by mass of sugar, and 0.02% by mass of vanillin, homogenizing, sterilizing by heating at 80°C for 1 minute, and cooling. 91.90% by mass of milk, 8.0% by mass of sugar, 0.08% by mass of chocolate flavoring material B, and 0.02% by mass of vanillin were mixed and homogenized, and the mixture was sterilized by heating at 80°C for 1 minute and cooled to prepare a milk beverage with 0% by mass of cocoa content and added chocolate flavoring material B. Sensory evaluation of the two types of milk beverages resulted in a score of 5, demonstrating the effect of enhancing the chocolate flavor by adding chocolate flavoring material B.

[0038] Example 3 1.0 mass % soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0 mass % soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0 mass % potassium hydrogen phosphate, 0.5 mass % potassium dihydrogen phosphate, and 96.5 mass % water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Candida utilis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction. This gave a chocolate flavoring material C containing 22 ppm of isobutyric acid, 212 ppm of isovaleric acid, 79 ppm of 2-methylbutyric acid, 123 ppm of phenethyl alcohol, and 14 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 2.3. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 10.0% by mass of vegetable oil, 6.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 1.0% by mass of cocoa, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 1.0% by mass of cocoa content and no added flavoring material. A chocolate filling containing 1.0% by weight of cocoa and containing chocolate flavoring material C was prepared by mixing 20.0% by weight of sucrose-type liquid sugar, 11.0% by weight of starch syrup, 9.5% by weight of vegetable oil, 6.0% by weight of skim milk powder, 2.5% by weight of whole milk powder, 1.5% by weight of egg yolk, 1.0% by weight of cocoa, 0.5% by weight of chocolate flavoring material C, 0.5% by weight of milk protein, 0.4% by weight of powdered egg white, 0.03% by weight of salt, 5.0% by weight of processed starch, 0.08% by weight of emulsifier, and 41.99% by weight of water, homogenizing the mixture, sterilizing it by heating at 80°C for 1 minute, and cooling it. A sensory evaluation of the two chocolate fillings resulted in a score of 5, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material C.

[0039] (Example 4) 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cacao mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of modified starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with a cacao content of 8.4% by mass and no added flavoring material. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.5% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of the chocolate flavoring material C obtained in Example 3, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of modified starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to prepare a chocolate filling with added chocolate flavoring material C and a cocoa content of 8.4% by mass. A sensory evaluation of the two types of chocolate fillings resulted in a score of 5, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material C.

[0040] (Example 5) 18.0% by mass of sucrose-type liquid sugar, 15.0% by mass of cocoa, 10.0% by mass of starch syrup, 10% by mass of cacao mass, 2.0% by mass of vegetable oil, 1.0% by mass of skim milk powder, 0.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.03% by mass of salt, 1.0% by mass of processed starch, 0.08% by mass of an emulsifier, and 41.89% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with a cacao content of 24.2% by mass and no added flavoring material. A chocolate filling containing 24.2% by weight of chocolate flavoring material C was prepared by mixing 18.0% by weight of sucrose-type liquid sugar, 15.0% by weight of cocoa, 10.0% by weight of starch syrup, 10% by weight of cocoa mass, 1.5% by weight of vegetable oil, 1.0% by weight of skim milk powder, 0.5% by weight of the chocolate flavoring material C obtained in Example 3, 0.5% by weight of egg yolk, 0.5% by weight of milk protein, 0.03% by weight of salt, 1.0% by weight of modified starch, 0.08% by weight of emulsifier, and 41.89% by weight of water, homogenizing the mixture, sterilizing it by heating at 80°C for 1 minute, and cooling it. A sensory evaluation of the two chocolate fillings resulted in a score of 5, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material C.

[0041] (Example 6) 40.0% by mass of sugar, 25.0% by mass of cocoa butter, 19.6% by mass of whole milk powder, 15.0% by mass of cocoa mass, and 0.4% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing. The mixture was then tempered and molded. The resulting mixture was cooled at 5°C to produce a milk chocolate with a cocoa content of 36.1% by mass and no added flavoring agent. A mixture of 40.0% by mass of sugar, 24.5% by mass of cocoa butter, 19.6% by mass of whole milk powder, 15.0% by mass of cocoa mass, 0.5% by mass of the chocolate flavoring material C obtained in Example 3, and 0.4% by mass of an emulsifier was subjected to conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was molded and cooled at 5° C. to produce a milk chocolate containing added chocolate flavoring material C and having a cocoa content of 36.1% by mass. A sensory evaluation of the two types of milk chocolate resulted in a score of 4, demonstrating the effect of adding chocolate flavoring material C to enhance the chocolate flavor.

[0042] (Example 7) 45.0% by mass of cocoa mass, 44.5% by mass of sugar, 10% by mass of cocoa butter, and 0.5% by mass of emulsifier were mixed and subjected to a conventional roll refiner pulverization, conching, and mixing operations, followed by tempering, and the resulting mixture was cooled at 5° C. to produce a chocolate with a cocoa content of 55.7% by mass and no flavoring agent added. 45.0% by mass of cocoa mass, 44.5% by mass of sugar, 9.5% by mass of cocoa butter, 0.5% by mass of the chocolate flavoring agent C obtained in Example 3, and 0.5% by mass of emulsifier were mixed and subjected to a conventional roll refiner pulverization, conching, and mixing operations, followed by tempering, and the resulting mixture was cooled at 5° C. to produce a chocolate with a cocoa content of 55.7% by mass and containing the chocolate flavoring agent C. As a result of a sensory evaluation of the two types of chocolate, the chocolate was rated at 3 points, demonstrating that the addition of chocolate flavoring material C had the effect of enhancing the chocolate flavor.

[0043] Example 8 1.0 mass % soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 2.0 mass % soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0 mass % potassium hydrogen phosphate, 0.5 mass % potassium dihydrogen phosphate, and 95.5 mass % water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Kluyveromyces lactis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction. This gave a chocolate flavoring material D containing 58 ppm of isobutyric acid, 173 ppm of isovaleric acid, 121 ppm of 2-methylbutyric acid, 17 ppm of phenethyl alcohol, and 4 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 16.8. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with a cocoa content of 9.08.4% by mass and no added flavoring material. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.5% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of chocolate flavoring material D, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of modified starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with added chocolate flavoring material D and a cocoa content of 9.08.4% by mass. Sensory evaluation of the two types of chocolate fillings resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material D.

[0044] Example 9 1.0% by mass of soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0% by mass of soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Candida utilis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 5.7, and 50% by mass of palm oil was added and mixed, followed by heating at 80°C for 20 minutes to extract an oil and fat fraction. This gave a chocolate flavoring material E containing 17 ppm of isobutyric acid, 32 ppm of isovaleric acid, 21 ppm of 2-methylbutyric acid, 187 ppm of phenethyl alcohol, and 18 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 0.3. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa content and no added flavoring material. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.5% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of chocolate flavoring material E, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa and added with chocolate flavoring material E. Sensory evaluation of the two types of chocolate fillings resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor due to the addition of flavoring material E.

[0045] Example 10 2.0% by mass of soybean peptone (Hinute S, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Yarrowia lipolytica was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction. This gave chocolate flavoring material F, which contained 23 ppm of isobutyric acid, 93 ppm of isovaleric acid, 29 ppm of 2-methylbutyric acid, 15 ppm of phenethyl alcohol, and 2 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 8.5. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa content and no added flavoring material. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 1.0% by mass of chocolate flavoring material F, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa and added with chocolate flavoring material F. Sensory evaluation of the two types of chocolate fillings resulted in a score of 4, demonstrating the effect of enhancing the chocolate flavor by adding chocolate flavoring material F.

[0046] Example 11 1.0% by mass of yeast extract (Vertex IG20, Fuji Foods Co., Ltd.), 1.0% by mass of soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Candida utilis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added, mixed, and heated at 80°C for 20 minutes to extract an oil and fat fraction. This gave a chocolate flavoring material G containing 24 ppm of isobutyric acid, 151 ppm of isovaleric acid, 67 ppm of 2-methylbutyric acid, 232 ppm of phenethyl alcohol, and 63 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 0.8. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa content and no added flavoring material. Sucrose-type liquid sugar 20.0% by mass, starch syrup 11.0% by mass, cocoa mass 5% by mass, vegetable oil 4.5% by mass, cocoa 4.0% by mass, skim milk powder 3.0% by mass, whole milk powder 2.5% by mass, egg yolk 1.5% by mass, chocolate flavoring material G 0.5% by mass, milk protein 0.5% by mass, powdered egg white 0.4% by mass, salt 0.03% by mass, modified starch 5.0% by mass, emulsifier 0.08% by mass, water 41.99% by mass were mixed, homogenized, heat sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa added with chocolate flavoring material G. As a result of sensory evaluation of two types of chocolate filling, a score of 4 was obtained, and the addition of chocolate flavoring material G was confirmed to have an enhanced chocolate flavor.

[0047] (Example 12) 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cacao mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of modified starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with a cacao content of 8.4% by mass and no flavoring agent added. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.95% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.05% by mass of the chocolate flavoring material F obtained in Example 9, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80 ° C. for 1 minute, and cooled to prepare a chocolate filling with 8.4% by mass of cocoa containing the chocolate flavoring material F. Sensory evaluation of the two types of chocolate fillings resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor by adding the chocolate flavoring material F.

[0048] (Example 13) 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cacao mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of modified starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with a cacao content of 8.4% by mass and no flavoring agent added. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.5% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.02% by mass of chocolate flavoring material D, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa containing added chocolate flavoring material D. Sensory evaluation of the two types of chocolate fillings resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material D.

[0049] Example 14 1.0% by mass of soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0% by mass of soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Candida utilis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 5.7, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction. This gave a chocolate flavoring material H containing 0.6 ppm of isobutyric acid, 0.5 ppm of isovaleric acid, 1.8 ppm of 2-methylbutyric acid, 101.2 ppm of phenethyl alcohol, and 5 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 0.027. A mixture of 40.0% by mass of sugar, 25.0% by mass of cocoa butter, 19.6% by mass of whole milk powder, 15.0% by mass of cocoa mass, and 0.4% by mass of emulsifier was subjected to a conventional roll refiner pulverization, conching, and mixing, followed by tempering and molding. The resulting mixture was cooled at 5° C. to produce a milk chocolate with a cocoa content of 36.1% by mass and no flavoring agent added. A mixture of 40.0% by mass of sugar, 24.5% by mass of cocoa butter, 19.6% by mass of whole milk powder, 15.0% by mass of cocoa mass, 0.4% by mass of the chocolate flavoring agent H obtained in Example 3, and 0.4% by mass of emulsifier was subjected to a conventional roll refiner pulverization, conching, and mixing, followed by tempering and molding. The resulting mixture was cooled at 5° C. to produce a milk chocolate with a cocoa content of 36.1% by mass and chocolate flavoring agent H added. As a result of a sensory evaluation of the two types of milk chocolate, the chocolate flavor was rated at 5 points, demonstrating that the addition of chocolate flavoring material H had the effect of enhancing the chocolate flavor.

[0050] (Example 15) 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cacao mass, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing. Thereafter, the mixture was tempered and molded. The molded product was cooled at 5°C to produce a chocolate with a cacao content of 25.6% by mass and no flavoring agent added. 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cocoa mass, 0.4% by mass of the chocolate flavoring material H obtained in Example 14, and 0.3% by mass of an emulsifier were mixed, and the mixture was subjected to a conventional roll refiner pulverization, conching, and mixing operations, followed by tempering. The molded product was cooled at 5° C. to produce a chocolate with added chocolate flavoring material H and a cocoa content of 25.6% by mass. Sensory evaluation of the two types of chocolate resulted in a score of 5, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material H.

[0051] (Example 16) 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cacao mass, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing. Thereafter, the mixture was tempered and molded. The molded product was cooled at 5°C to produce a chocolate with a cacao content of 25.6% by mass and no flavoring agent added. A mixture of 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cocoa mass, 2.0% by mass of the chocolate flavoring material H obtained in Example 14, and 0.3% by mass of an emulsifier was subjected to conventional roll refiner pulverization, conching, and mixing, followed by tempering. The resulting molded product was cooled at 5° C. to produce a chocolate with added chocolate flavoring material H and a cocoa content of 25.6% by mass. Sensory evaluation of the two types of chocolate resulted in a score of 4, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material H.

[0052] Example 17 2.0% by mass of soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0% by mass of soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 95.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Candida utilis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 7.1, and 50% by mass of palm oil was added and mixed, followed by heating at 80°C for 20 minutes to extract an oil and fat fraction. This yielded chocolate flavoring material I, which contained 17 ppm of isobutyric acid, 32 ppm of isovaleric acid, 0 ppm of 2-methylbutyric acid, 187 ppm of phenethyl alcohol, and 18 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 0.2. 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cacao mass, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing operations, followed by a tempering operation. The mixture was then molded and cooled at 5°C to produce a chocolate with a cacao content of 25.6% by mass and no added flavoring material. 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cocoa mass, 3.5% by mass of chocolate flavoring material I, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was molded and cooled at 5° C. to produce chocolate with added chocolate flavoring material I and a cocoa content of 25.6% by mass. Sensory evaluation of the two types of chocolate resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material I.

[0053] (Example 18) 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cacao mass, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing. Thereafter, the mixture was tempered and molded. The molded product was cooled at 5°C to produce a chocolate with a cacao content of 25.6% by mass and no flavoring agent added. 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cocoa mass, 0.05% by mass of the chocolate flavoring material H obtained in Example 14, and 0.3% by mass of an emulsifier were mixed, and the mixture was subjected to a conventional roll refiner pulverization, conching, and mixing operations, followed by tempering. The mixture was molded and cooled at 5° C. to produce a chocolate with added chocolate flavoring material H and a cocoa content of 25.6% by mass. Sensory evaluation of the two types of chocolate resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor by adding chocolate flavoring material H.

[0054] (Example 19) 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cacao mass, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing. Thereafter, the mixture was tempered and molded. The molded product was cooled at 5°C to produce a chocolate with a cacao content of 25.6% by mass and no flavoring agent added. 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cocoa mass, 4% by mass of the chocolate flavoring material E obtained in Example 9, and 0.3% by mass of an emulsifier were mixed, and the mixture was subjected to conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was molded and cooled at 5° C. to produce a chocolate with added chocolate flavoring material E and a cocoa content of 25.6% by mass. Sensory evaluation of the two types of chocolate resulted in a score of 3, demonstrating the effect of adding chocolate flavoring material E to enhance the chocolate flavor.

[0055] (Example 20) 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cacao mass, and 0.3% by mass of emulsifier were mixed, and the mixture was subjected to a conventional roll refiner for pulverization, conching, and mixing. Thereafter, the mixture was tempered and molded. The molded product was cooled at 5°C to produce a chocolate with a cacao content of 25.6% by mass and no flavoring agent added. A mixture of 39.38% by mass of sugar, 33.89% by mass of vegetable oil, 14.94% by mass of cocoa powder, 11.46% by mass of cocoa mass, 0.02% by mass of the chocolate flavoring material H obtained in Example 14, and 0.3% by mass of an emulsifier was subjected to conventional roll refiner pulverization, conching, and mixing, followed by tempering. The resulting molded product was cooled at 5° C. to produce a chocolate with added chocolate flavoring material H and a cocoa content of 25.6% by mass. Sensory evaluation of the two types of chocolate resulted in a score of 3, demonstrating the effect of enhancing the chocolate flavor due to the addition of chocolate flavoring material H.

[0056] (Example 21) 45.0% by mass of cocoa mass, 44.5% by mass of sugar, 10% by mass of cocoa butter, and 0.5% by mass of emulsifier were mixed and subjected to a conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was then molded and cooled at 5 ° C. to produce a 55.7% by mass chocolate with no added flavoring. 45.0% by mass of cocoa mass, 44.5% by mass of sugar, 9.5% by mass of cocoa butter, 0.4% by mass of the chocolate flavoring material H obtained in Example 14, and 0.5% by mass of emulsifier were mixed and subjected to a conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was then molded and cooled at 5 ° C. to produce a 55.7% by mass chocolate with added chocolate flavoring material H. As a result of a sensory evaluation of the two types of chocolate, the chocolate was given a score of 4, demonstrating that the addition of chocolate flavoring material H had the effect of enhancing the chocolate flavor.

[0057] Comparative Example 1 2% by mass of glucose, 1.0% by mass of soybean peptone (Hinute HKB, Fuji Oil Co., Ltd.), 1.0% by mass of soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 94.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Yarrowia lipolytica was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction, thereby obtaining flavor material H containing 5 ppm of isobutyric acid, 10 ppm of isovaleric acid, 15 ppm of 2-methylbutyric acid, 132 ppm of phenethyl alcohol, and 139 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 0.1. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with a cocoa content of 9.0% by mass and no added flavoring material. Sucrose-type liquid sugar 20.0% by mass, starch syrup 11.0% by mass, cocoa mass 5% by mass, vegetable oil 4.5% by mass, cocoa 4.0% by mass, skim milk powder 3.0% by mass, whole milk powder 2.5% by mass, egg yolk 1.5% by mass, flavoring material H 0.5% by mass, milk protein 0.5% by mass, powdered egg white 0.4% by mass, salt 0.03% by mass, processed starch 5.0% by mass, emulsifier 0.08% by mass, water 41.99% by mass were mixed, homogenized, heat sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with 9.0% by mass of cocoa containing flavoring material H. As a result of performing a sensory evaluation of two types of chocolate filling, the score was 2, and the effect of enhancing the chocolate flavor by adding flavoring material H was not observed.

[0058] Comparative Example 2 2.0% by mass of soybean peptone (Hinute AM, Fuji Oil Co., Ltd.), 1.0% by mass of potassium hydrogen phosphate, 0.5% by mass of potassium dihydrogen phosphate, and 96.5% by mass of water were mixed and sterilized by heating at 121°C for 15 minutes. After cooling, the yeast Kluyveromyces lactis was added, and aerobic fermentation was carried out at 30°C for 2 days. After completion of fermentation, hydrochloric acid was added to adjust the pH to 3.0, 50% by mass of palm oil was added and mixed, and the mixture was heated at 80°C for 20 minutes to extract an oil and fat fraction, thereby obtaining flavoring material I containing 23 ppm of isobutyric acid, 94 ppm of isovaleric acid, 69 ppm of 2-methylbutyric acid, 6 ppm of phenethyl alcohol, and 1 ppm of 3-methyl-1-butanol, with a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 26.6. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa content and no added flavoring material. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 1.0% by mass of flavoring material I, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa containing flavoring material I. Sensory evaluation of the two types of chocolate fillings resulted in a score of 2, indicating that the addition of flavoring material I did not enhance the chocolate flavor.

[0059] (Comparative Example 3) By adding individual flavorings of various components to palm oil, flavoring material J was obtained, which contained 22 ppm of isobutyric acid, 212 ppm of isovaleric acid, 79 ppm of 2-methylbutyric acid, 123 ppm of phenethyl alcohol, and 14 ppm of 3-methyl-1-butanol, and had a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 2.3. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa content and no added flavoring material. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 4.5% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of flavoring material J, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa containing flavoring material J. Sensory evaluation of the two types of chocolate fillings resulted in a score of 2, indicating that the addition of flavoring material J did not enhance the chocolate flavor.

[0060] (Comparative Example 4) By adding individual flavorings of various components to palm oil, flavor material K was obtained, which contained 58 ppm of isobutyric acid, 173 ppm of isovaleric acid, 121 ppm of 2-methylbutyric acid, 17 ppm of phenethyl alcohol, and 4 ppm of 3-methyl-1-butanol, and had a mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) of 16.8. 20.0% by mass of sucrose-type liquid sugar, 11.0% by mass of starch syrup, 5% by mass of cocoa mass, 5.0% by mass of vegetable oil, 4.0% by mass of cocoa, 3.0% by mass of skim milk powder, 2.5% by mass of whole milk powder, 1.5% by mass of egg yolk, 0.5% by mass of milk protein, 0.4% by mass of powdered egg white, 0.03% by mass of salt, 5.0% by mass of processed starch, 0.08% by mass of emulsifier, and 41.99% by mass of water were mixed, homogenized, heat-sterilized at 80°C for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of cocoa content and no added flavoring material. Sucrose-type liquid sugar 20.0% by mass, starch syrup 11.0% by mass, cocoa mass 5% by mass, vegetable oil 4.5% by mass, cocoa 4.0% by mass, skim milk powder 3.0% by mass, whole milk powder 2.5% by mass, egg yolk 1.5% by mass, flavor material K 0.5% by mass, milk protein 0.5% by mass, powdered egg white 0.4% by mass, salt 0.03% by mass, modified starch 5.0% by mass, emulsifier 0.08% by mass, and water 41.99% by mass were mixed, homogenized, heated and sterilized at 80 ° C. for 1 minute, and cooled to produce a chocolate filling with 8.4% by mass of flavor material K. As a result of performing a sensory evaluation of the two types of chocolate filling, the score was 1, and the addition of flavor material K did not have an effect of enhancing the chocolate flavor.

[0061] (Comparative Example 5) 50.0% by mass of cocoa mass, 44.5% by mass of sugar, 15% by mass of cocoa butter, and 0.5% by mass of emulsifier were mixed and subjected to a conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was molded and cooled at 5° C. to produce a 65.2% by mass chocolate with no flavoring agent added. 50.0% by mass of cocoa mass, 44.5% by mass of sugar, 15% by mass of cocoa butter, 0.5% by mass of the chocolate flavoring agent C obtained in Example 3, and 0.5% by mass of emulsifier were mixed and subjected to a conventional roll refiner pulverization, conching, and mixing, followed by tempering. The mixture was molded and cooled at 5° C. to produce a 65.2% by mass chocolate with added flavoring agent C obtained in Example 3. As a result of a sensory evaluation of the two types of chocolate, the chocolate was rated at 2 points, and the addition of chocolate flavoring material C did not have the effect of enhancing the chocolate flavor.

[0062] The results of the examples and comparative examples are shown in the table.

[0063]

[0064]

[0065]

[0066]

[0067]

[0068]

Claims

1. A chocolate flavoring agent for use in foods and beverages with a cocoa content of 60% by mass or less, which contains one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures, and one or more components selected from phenethyl alcohol and 3-methyl-1-butanol, which are yeast cultures, and in which the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01 to 20.

2. The chocolate flavoring material according to claim 1, which contains 10 ppm or more of a component selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, and 1 ppm or more of a component selected from phenethyl alcohol and 3-methyl-1-butanol.

3. A food or beverage with a cocoa content of 60% by mass or less, which contains one or more components selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, which are yeast cultures, and one or more components selected from phenethyl alcohol and 3-methyl-1-butanol, which are yeast cultures, and which contains a chocolate flavoring material in which the mass ratio of (isovaleric acid + isobutyric acid + 2-methylbutyric acid) / (phenethyl alcohol + 3-methyl-1-butanol) is 0.01 to 20, and which contains a component derived from the chocolate flavoring material selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid at 1 ppb to 7 ppm, and a component selected from phenethyl alcohol and 3-methyl-1-butanol at 5 ppb to 8 ppm.

4. A food or beverage having a cocoa content of 60% by mass or less according to claim 3, wherein the chocolate flavoring material contains 10 ppm or more of a component selected from the group consisting of isovaleric acid, isobutyric acid, and 2-methylbutyric acid, and 1 ppm or more of a component selected from phenethyl alcohol and 3-methyl-1-butanol.

Images