Cocoa mass substitute yeast material

Abstract

The purpose of the present invention is to provide a food-or-beverage product composition that contains a yeast material (in particular, a residue during the production of a yeast extract). The food-or-beverage product composition: contains the yeast material exclusively as the main raw material; is easy to produce; and is capable of imparting a cacao or cocoa flavor to food-or-beverage products, is capable of enhancing the cacao or cocoa flavor of food-or-beverage products, or is capable of being used as a substitute material for cocoa mass.　The present invention provides: a food-or-beverage product composition that contains a yeast material, that has a dietary fiber content of at least 35 mass% and a glutamic acid content of less than 1 mass%, and that is characterized in that the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone at an internal standard ratio of at least 2.0 when 5-nonanone is used as an internal standard; and a method for producing the food-or-beverage product composition.

Description

Cocoa mass substitute yeast material

[0001] The present invention relates to a composition for food or beverage use, which contains a yeast material having a predetermined content of dietary fiber and glutamic acid, characterized in that the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and a method for producing the composition.

[0002] Cocoa mass, the main ingredient in chocolate and cocoa, is obtained from the endosperm of the cocoa bean. In recent years, the trading price of cocoa beans has skyrocketed. The rise in cocoa bean prices is said to be due to abnormal weather (droughts, floods) and disease in West Africa, the main producing region, resulting in a decline in production, and the resulting influx of speculative funds into the futures market. However, as a recovery in production is unlikely in the short term, the rise in prices is likely to be prolonged. As a result, there is a rapid increase in demand for alternative materials to cocoa mass.

[0003] The present applicant has conducted various studies aimed at utilizing yeast materials (particularly residues from yeast extract production), and has reported that a food or beverage composition containing yeast cell walls, reducing sugars, and fats and oils and having a specific color value can be used as a substitute for cocoa mass (see, for example, Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2020-184941

[0005] As described above, there have been reports of cocoa mass substitutes utilizing yeast materials, but they have not yet been satisfactory as cocoa mass substitutes due to differences in flavor and other reasons. Furthermore, they have drawbacks such as the need for ingredients other than the yeast material and complicated processes. For example, if the ingredients contain fats or oils, there is a concern about subsequent separation. Furthermore, when multiple ingredients are used, there are issues such as the complicated management of the supply system for each ingredient and consideration of religious precepts (e.g., Halal, Kosher, etc.). Therefore, an object of the present invention is to provide a composition for food and beverages containing a yeast material that uses only a yeast material (e.g., residue from yeast extract production) as the main ingredient, is easy to produce, and can impart a cocoa or cocoa flavor to food and beverages, enhance the cocoa or cocoa flavor of food and beverages, or can be used as a cocoa mass substitute.

[0006] As a result of intensive research to solve this problem, the present inventors have found that a composition for food and beverages containing a yeast material having a predetermined amount of dietary fiber and glutamic acid, wherein the yeast material further contains a predetermined amount or more of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, an aroma component characteristic of cacao and chocolate, can impart a cacao or cocoa flavor to food and beverages, or can enhance the cacao or cocoa flavor of food and beverages, or can be used as a substitute for cacao mass, and have completed the present invention.

[0007] The present invention is as follows. [1] A composition for food or beverage, comprising a yeast material having a dietary fiber content of 35% by mass or more and a glutamic acid content of less than 1% by mass, wherein the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone at an internal standard ratio of 2.0 or more when 5-nonanone is used as an internal standard. [2] The composition according to [1], wherein the yeast material contains roasted yeast cell walls. [3] The composition according to [2], wherein the yeast cell walls are a water-insoluble fraction obtained after an extraction treatment of yeast. [4] The composition according to any one of [1] to [3], which is used for enhancing cocoa flavor, imparting cocoa flavor, and / or enhancing cocoa flavor. [5] The composition according to any one of [1] to [3], which is used as a cocoa mass substitute. [6] The composition according to any one of [1] to [3], which is used as a cocoa beverage ingredient. [7] The composition according to any one of [1] to [3], which is used as a confectionery ingredient. [8] A method for producing a composition for food or beverage containing the yeast material according to any one of [1] to [7], characterized in that it comprises a step of roasting yeast cell walls. [9] The production method according to [8], wherein the yeast cell walls are a water-insoluble fraction obtained after an extraction treatment of yeast.

[10] The production method according to [8] or [9], wherein the roasting is carried out at 120 to 160°C.

[11] The production method according to any one of [8] to

[10] , wherein the roasting is carried out for 60 to 240 minutes.

[12] A food or beverage containing the composition for food or beverage according to any one of [1] to [7].

[0008] The food and beverage composition of the present invention comprises a yeast material having a dietary fiber content of 35% by mass or more and a glutamic acid content of less than 1% by mass, and the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone as an aroma component, with an internal standard ratio of 2.0 or more when 5-nonanone is used as an internal standard. The composition of the present invention can be produced by the simple process of roasting an inexpensive and readily available yeast material (particularly, residue from yeast extract production) as the main ingredient. The resulting composition contains aroma components characteristic of cocoa and chocolate, while significantly reducing the characteristic flavor and aroma unique to yeast. As a result, the composition can be used as a cocoa mass substitute to impart or enhance the desired cocoa or cocoa flavor to foods. Furthermore, using only a yeast material as the main ingredient not only contributes to the SDGs, but is also advantageous in terms of managing the supply system of each ingredient and addressing various dietary restrictions due to religious restrictions (e.g., Halal, Kosher, etc.) or veganism.

[0009] The present invention relates to a composition for food or beverage use, which contains a yeast material having a dietary fiber content of 35% by mass or more and a glutamic acid content of less than 1% by mass, wherein the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone at an internal standard ratio of 2.0 or more when 5-nonanone is used as an internal standard.

[0010] The "yeast" of the yeast material of the present invention is not particularly limited as long as it is applicable to the food industry, and examples thereof include yeast for beer production, yeast for bread production, and yeast for sake production. Alternatively, examples of yeast include, but are not limited to, those belonging to genera such as Saccharomyces, Saccharomycodes, Rhodotorula, Endomycopsis, Nematospora, Brettanomyces, Candida, and Torulopsis. Of these, Saccharomyces cerevisiae, Saccharomyces pastorianus, and Candida utilis are preferred. These may be used alone or in combination of two or more. Furthermore, the yeast may be available as dry yeast.

[0011] The "yeast material" used in the present invention is not particularly limited as long as it contains yeast cell walls, but typically includes yeast or the yeast cell residue (water-insoluble fraction) obtained after subjecting yeast to extraction. Yeast cell walls are generally the shell / external wall portion produced during the process of extracting yeast extract from yeast. For example, it may be the yeast cell residue (also referred to herein as "yeast extract cell residue") obtained after subjecting yeast to a known extraction process such as autolysis (protease treatment), hot water treatment, enzyme treatment, acid treatment, alkali treatment, and / or mechanical disruption, and then removing the supernatant (water-soluble fraction (yeast extract)) separated by centrifugation or the like. The yeast cell wall is preferably yeast extract cell residue, more preferably the residue (water-insoluble fraction) obtained after hot water extraction of yeast.

[0012] Furthermore, the "yeast cell walls" used in the present invention are preferably those that have been roasted, and roasted yeast extract cell residue is more preferred. The inventors have found that roasting yeast cell walls increases the amount of aroma components characteristic of cacao and chocolate, particularly 4-hydroxy-2,5-dimethyl-3(2H)-furanone, in the yeast cell walls. Roasting generally refers to a process of heating and drying without using oil or water as a heat medium. The roasting conditions are not particularly limited as long as they increase the amount of the desired aroma components in the yeast cell walls. For example, roasting can be carried out at a temperature of 100°C or higher, preferably 120 to 160°C, for 60 to 240 minutes, preferably 90 to 180 minutes.

[0013] Yeast materials typically contain components such as amino acids, proteins, lipids, ash, and dietary fiber. The yeast material of the present invention is characterized by a dietary fiber content of 35% by mass or more relative to the dry mass of the material. In the present invention, the "dry mass of the yeast material" refers to the mass of the material after drying using a known method. The drying method is not particularly limited, and known methods can be used, including room temperature heat drying, vacuum drying, spray drying, and freeze drying. When the yeast material is roasted yeast cell walls, the mass after roasting may be used as the dry mass. In the present invention, "dietary fiber" is not particularly limited as long as it is an oligosaccharide or polysaccharide derived from yeast cell walls, and may be a combination of two or more types. Examples of "dietary fiber" include, but are not limited to, sucrose, lactose, maltose, trehalose, turanose, cellobiose, raffinose, maltotriose, stachyose, fructooligosaccharides, galactooligosaccharides, mannanoligosaccharides, glycogen, starch, cellulose, dextrin, glucan, fructan, chitin, etc. For example, when the yeast material is a yeast extract cell residue, the dietary fiber content is 35% by mass or more, and preferably 35% to 60% by mass, based on the dry mass of the residue. The dietary fiber content can be quantified by known analytical methods, such as the Prosky method (enzyme-gravimetric method) or high-performance liquid chromatography (enzyme-HPLC method).

[0014] The yeast material of the present invention is also characterized in that the glutamic acid content is less than 1% by mass relative to the dry mass of the material. The glutamic acid of the present invention refers to glutamic acid or a salt thereof, preferably L-glutamic acid or an alkali metal or alkaline earth metal salt thereof, more preferably L-glutamic acid, sodium L-glutamate, potassium L-glutamate, magnesium L-glutamate, or calcium L-glutamate, and particularly preferably L-glutamic acid or sodium L-glutamate. The glutamic acid content of the present invention refers to the total amount of glutamic acid or a salt thereof, converted into free glutamic acid.

[0015] Glutamic acid is an acidic amino acid that contributes to a sour taste, and its sodium salt is known to have a strong umami flavor. By controlling its content in the yeast material of the present invention, the characteristic yeast flavor is significantly reduced, without interfering with the imparting of a cacao or cocoa flavor to foods and beverages. For example, when the yeast material is a yeast extract cell residue, the glutamic acid content is less than 1% by mass, preferably less than 0.8% by mass, and more preferably less than 0.5% by mass, based on the dry mass of the residue. The glutamic acid content can be adjusted to less than 1% by mass, preferably less than 0.8% by mass, and more preferably less than 0.5% by mass, by performing appropriate purification and washing procedures, for example, according to JP 2025-16191 A. The glutamic acid content can be quantified by known analytical methods, such as high-performance liquid chromatography (enzyme-HPLC).

[0016] The yeast material of the present invention is characterized by further containing aroma components characteristic of cacao and chocolate. Such aroma components are known, and examples thereof include 4-hydroxy-2,5-dimethyl-3(2H)-furanone and γ-nonalactone, which are sweet aromas contained in heated cacao beans; benzaldehyde, which is an aroma contained in large amounts in dark chocolate; and 3-methylbutanal, which is an aroma contained in chocolate rated for its premium feel. Among these, the yeast material of the present invention is characterized by containing 4-hydroxy-2,5-dimethyl-3(2H)-furanone at an internal standard ratio of 2.0 or more, preferably 2.5 or more, when 5-nonanone is used as the internal standard. The aroma components can be measured by known analytical methods, such as GC / MS (internal standard method).

[0017] In one embodiment, the yeast material of the present invention further contains γ-nonalactone, as determined by an internal standard ratio of 1.0 or more, preferably 1.5 or more, when 5-nonanone is used as an internal standard. In another embodiment, the yeast material of the present invention further contains benzaldehyde, as determined by an internal standard ratio of 6.0 or more, preferably 7.0 or more, when 5-nonanone is used as an internal standard. In another embodiment, the yeast material of the present invention further contains 3-methylbutanal, as determined by an internal standard ratio of 0.4 or more, preferably 0.5 or more, when 5-nonanone is used as an internal standard.

[0018] On the other hand, the yeast material of the present invention contains 2-methoxy-4-vinylphenol at an internal standard ratio of 0.1 or less, preferably 0.05 or less, or more preferably no 2-methoxy-4-vinylphenol (i.e., below the detection limit) when 5-nonanone is used as an internal standard. Such aroma components have been detected in existing yeast materials, and are reported as "roasted aroma" in JP 2014-143966 A, for example.

[0019] The food and beverage composition containing the yeast material of the present invention may be in the form of a cloudy liquid or paste containing the yeast material at an appropriate concentration, for example, about 0.001 to about 30% by mass, preferably about 5 to about 20% by mass, in a suitable medium (preferably water). Alternatively, the food and beverage composition of the present invention may be the yeast material itself, such as yeast extract cell residue (water-insoluble fraction), preferably in the form of a powder with a soluble solids content of less than 5% by mass. The composition of the present invention can be used to impart a cacao or cocoa flavor to food and beverages, enhance the cacao or cocoa flavor of food and beverages, and / or be used as a substitute for cacao mass. Alternatively, the composition can be used as a cocoa beverage ingredient or as a confectionery ingredient that can impart a cacao or cocoa flavor to various confectioneries.

[0020] Therefore, one embodiment of the present invention provides a method for producing a composition for food or beverage use, comprising a yeast material having a dietary fiber content of 35% by mass or more and a glutamic acid content of less than 1% by mass, wherein the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone at an internal standard ratio of 2.0 or more when 5-nonanone is used as an internal standard, the method comprising: (A) roasting yeast cell walls. By subjecting the yeast cell walls to a roasting treatment, the amounts of aroma components characteristic of cocoa and chocolate, particularly aroma components such as 4-hydroxy-2,5-dimethyl-3(2H)-furanone, in the yeast cell walls are increased.

[0021] The yeast cell walls in step (A) are as described above.

[0022] The roasting treatment in step (A) is a step of heating and drying without using oil or water as a heat medium, and is not particularly limited as long as the conditions are such that the amount of aroma components in the yeast cell walls increases. For example, the roasting treatment can be carried out using an apparatus such as an induction cooker (hybrid heating and stirring machine), an oven using heated steam, or a paddle dryer, at a temperature of 100°C or higher, preferably 120 to 160°C, for 60 to 240 minutes, preferably 90 to 180 minutes.

[0023] The "roasted yeast cell walls" recovered from step (A) may be used as a "yeast material" or a "composition containing a yeast material" as is, or, if necessary, may be further purified (e.g., HPLC, ultrafiltration, etc.), concentrated (e.g., air drying, vacuum filtration, etc.), sterilized (e.g., heat sterilization, filtration sterilization, etc.), dried (e.g., air drying, heating, vacuum, spray drying, etc.) and used as a "yeast material" or a "composition containing a yeast material". The conditions for these steps can be adjusted as appropriate by those skilled in the art.

[0024] The composition for foods and beverages of the present invention can be used, for example, to impart a cacao or cocoa flavor to foods and beverages, to enhance the cacao or cocoa flavor of foods and beverages, or as a substitute for cacao mass. For example, the composition for foods and beverages of the present invention can be used to impart a cacao or cocoa flavor to foods and beverages or to enhance the cacao or cocoa flavor of foods and beverages, replacing part (e.g., 1 to 99%, preferably 1 to 80%, more preferably 5 to 60%, and even more preferably 5 to 20%) or all of the cacao mass, cocoa powder, chocolate or quasi-chocolate dough, etc. in foods and beverages, and can be processed into foods and beverages in the form of cocoa drinks such as cocoa or modified cocoa, chocolate, chocolate confectioneries, quasi-chocolate, quasi-chocolate confectioneries, and other cacao- or cocoa-flavored processed foods.

[0025] Furthermore, the composition of the present invention can also be provided as a pharmaceutical composition, pharmaceutical additive, etc. When the composition of the present invention is provided as a pharmaceutical composition or pharmaceutical additive, it may contain, if desired, any pharmaceutically active ingredient or any pharmaceutically acceptable additive, along with the specified yeast material. Examples of optional additives that may be contained in the composition of the present invention include, but are not limited to, excipients, lubricants, binders, disintegrants, pH adjusters, solvents, solubilizers, suspending agents, isotonicity agents, buffers, soothing agents, preservatives, antioxidants, colorants, sweeteners, surfactants, etc. These additives can be known and the amount used can be adjusted appropriately by those skilled in the art depending on the purpose.

[0026] The composition of the present invention may be formulated into, for example, tablets, coated tablets, orally disintegrating tablets, chewable tablets, pills, granules, fine granules, powders, hard capsules, soft capsules, liquids (including, for example, syrups for children), suspensions, emulsions, jellies, etc., together with any of the above-mentioned active ingredients and additives as pharmaceutical compositions and pharmaceutical additives, by methods known per se.

[0027] Example 1 Dry yeast (Hyper Yeast HG-DY, manufactured by Asahi Group Foods Co., Ltd.) was extracted with hot water, and the water-insoluble fraction obtained by centrifugation was dried to obtain a yeast extract cell residue. The yeast extract cell residue obtained in a dry state was roasted for 90 minutes using a paddle dryer (manufactured by Nara Machinery Works, Ltd.) at a stirring speed of 20 rpm and a product temperature of 150°C, to obtain the composition of Example 1.

[0028] [Example 2] The yeast extract cell residue obtained in the same manner as in Example 1 was roasted in a dried state for 120 minutes using a paddle dryer (manufactured by Nara Machinery Works, Ltd.) at a stirring speed of 20 rpm and a product temperature of 150°C, to obtain the composition of Example 2.

[0029] [Example 3] The yeast extract cell residue obtained in the same manner as in Example 1 was roasted in a dried state for 150 minutes using a paddle dryer (manufactured by Nara Machinery Works, Ltd.) at a stirring speed of 20 rpm and a product temperature of 150°C, to obtain the composition of Example 3.

[0030] Comparative Example 1 The composition of Comparative Example 1 was obtained by the method described in (Example 1-1) of JP-A 2014-143966.

[0031] Evaluation Example 1: Analysis of Aroma Components Pretreatment (1) 200 mL of ultrapure water was added to 50 g of each sample (samples: each composition obtained in the Examples and Comparative Examples, yeast extract cell residue before roasting obtained as in Example 1 as a control, and cocoa powder (D-21-CM, manufactured by deZaan)) and mixed. The mixture was then centrifuged, and the upper aqueous layer was collected. (2) 10 μL of an ethanol (special grade) solution containing 100 ppm of 5-nonanone as an internal standard was added to 90 mL of the aqueous solution (1). (3) 100 mL of dichloromethane (special grade) was added to the solution (2), and the mixture was stirred with a magnetic stirrer at room temperature for 60 minutes to extract the aroma components. (4) The dichloromethane layer was recovered and dehydrated by adding an appropriate amount of anhydrous sodium sulfate (special grade). (5) The mixture was purged with nitrogen, concentrated to approximately 200 μL, and subjected to GC / MS analysis.

[0032] <GC / MS Analysis Conditions> The analysis conditions are shown in Table 1 below.

[0033] <Results> Based on components that have been detected in existing yeast materials and literature, five aroma components characteristic of cacao and chocolate were selected as the target compounds for this test: (1) 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (2) 2-methoxy-4-vinylphenol, (3) γ-nonalactone, (4) benzaldehyde, and (5) 3-methylbutanal. Each sample was subjected to GC / MS analysis, and qualitative analysis was performed based on the detected retention time and fragment intensity. Using a 5-nonanone / ethanol solution as an internal standard, the internal standard ratio was calculated from the peak area value of each compound. The results are shown in Table 2 below.

[0034]

[0035] As shown in Table 2, it can be seen that aroma components (1), (3), (4), and (5) increased with roasting. Specifically, aroma component (1) was also detected in the cocoa powder and is a sweet aroma contained in heated cocoa beans. It was also detected in the unroasted samples and the cocoa powder, but its level increased in the samples of Examples 1 to 3. Aroma component (2), as described in JP 2014-143966 A, is a roasted aroma, but was only detected in the sample of Comparative Example 1. Aroma component (3) was not detected in the cocoa powder, but is a sweet aroma contained in heated cocoa beans. It was also detected in the unroasted samples, but its level increased in the samples of Examples 1 to 3. Aroma component (4) is an aroma contained in large amounts in dark chocolate. It was also detected in the unroasted samples and the cocoa powder, but its level increased in the samples of Examples 1 to 3. Furthermore, aroma component (5) is the aroma contained in chocolate rated for its high premium feel. It was also detected in cocoa powder, but not in the samples before roasting, and it was found that its content increased in the samples of Examples 1 to 3 after roasting. As described above, the composition of the present invention increases the aroma components characteristic of cocoa and chocolate, and is expected to be able to impart a cocoa or cocoa flavor to foods and beverages, enhance the cocoa or cocoa flavor of foods and beverages, and / or be used as a substitute for cocoa mass.

[0036] Evaluation Example 2: Measurement of dietary fiber and glutamic acid contents The dietary fiber and Glu (glutamic acid) contents (by mass) in each of the compositions obtained in Example 3 and Comparative Example 1 are shown in Table 3. The dietary fiber content was measured according to the high performance liquid chromatography method (enzyme-HPLC method) of the analytical method in the Food Labeling Standards, and the Glu content was measured according to the test method (liquid chromatography) in the Analysis of Food Additives in Foods, 2nd Edition.

[0037]

[0038] Evaluation Example 3: Sensory evaluation of bitter chocolate The effect of adding the compositions obtained in the above Examples and Comparative Examples to bitter chocolate as a substitute for cocoa mass was confirmed by a sensory test.

[0039] <Preparation of Bitter Chocolate (Control)> Cocoa mass and cocoa butter were placed in separate bowls and melted in a hot water bath. Cocoa butter was added to the cocoa mass, followed by sieved powdered sugar, and the mixture was stirred until uniformly mixed. The bowl was heated to 50°C in a hot water bath, and then the hot water in the hot water bath was replaced with water and cooled to 28°C while stirring. The water was replaced with hot water again to raise the temperature by 2°C, and the mixture was poured into a mold and solidified in a refrigerator to obtain bitter chocolate (Control). The composition of each ingredient (based on %) is shown in Table 4 below.

[0040] <Preparation of Bitter Chocolates (Formulations 1 to 8)> Bitter chocolate formulations 1 to 8 were obtained by preparing the same procedure as for the above bitter chocolate (Control), except that a portion (10% to 30%) of the cocoa mass blended in the bitter chocolate (Control) blend was reduced and the composition of Example 3 of the present invention, the composition of Comparative Example 1, or dextrin was added to a bowl of cocoa mass to complement the blend, and mixed. The blending ratios of each ingredient (based on %) are as shown in Table 4 below.

[0041]

[0042] <Sensory evaluation> Each of the formulations obtained was subjected to a sensory evaluation by seven expert panelists. Evaluation items of "sourness," "bitterness," "texture," "aftertaste," "cocoa-like aroma," "cocoa-like flavor," and "overall balance as chocolate" were evaluated based on the evaluation criteria shown in Table 5 below, with the control formulation being given a score of 3 (i.e., 3 points if it was equivalent to the control).

[0043]

[0044] <Results> The evaluation scores of seven expert panelists are shown in Table 6 below as average scores, expressed as the absolute value of the difference from the control (3 points).

[0045]

[0046] It was confirmed that the formulations of the composition of Example 3 (Formulations 1, 4, 6, and 8) gave sensory evaluation results closer to the control bitter chocolate than the formulation of the composition of Comparative Example 1 (Formulation 2). This suggests that the composition of the present invention can be used as a substitute for cocoa mass.

[0047] Evaluation Example 4: Sensory Evaluation of Cocoa The effect of adding the compositions obtained in the above examples to cocoa as a substitute for cocoa powder was confirmed by a sensory test.

[0048] <Preparation of Cocoa (Control)> The flavoring and granulated sugar were placed in a plastic bag and mixed. Next, all ingredients except the cocoa powder and fine silicon dioxide were added and further mixed. The cocoa powder was added while sieving and mixed, and finally the fine silicon dioxide was added and mixed to obtain cocoa (Control). The composition of each ingredient (based on %) is as shown in Table 7 below.

[0049] <Preparation of Cocoa (Formulations 9 to 10)> Cocoa formulations 9 and 10 were obtained by the same procedure as for the above cocoa (Control), except that the amount of cocoa powder in the cocoa (Control) formulation was partially reduced (5%) and supplemented with the composition of Example 3 of the present invention or dextrin, which were mixed with the cocoa powder. The formulations of each ingredient (based on % content) are as shown in Table 7 below.

[0050]

[0051] <Sensory evaluation> Each of the resulting formulations was subjected to a sensory evaluation by seven expert panelists. The evaluation items of "sourness," "bitterness," "texture," "aftertaste," "cocoa-like aroma," "cocoa-like flavor," and "overall balance of cocoa" were evaluated based on the evaluation criteria shown in Table 5 above, with the control formulation being given a score of 3 (i.e., 3 points if equivalent to the control).

[0052] <Results> The evaluation scores of seven expert panelists are shown in Table 8 below as average scores, expressed as the absolute value of the difference from the control (3 points).

[0053]

[0054] It was confirmed that the formulation of the composition of Example 3 (Formulation 10) gave sensory evaluation results similar to those of the control cocoa. This suggests that the composition of the present invention can be used as a substitute for cocoa powder.

[0055] The food and beverage composition of the present invention can be produced by the simple method of roasting an inexpensive and readily available yeast material (particularly, a residue from yeast extract production) as the main ingredient, and the resulting composition can impart / enhance excellent flavor to foods as a cocoa mass substitute. The use of such a yeast material is advantageous in terms of managing the supply system of each ingredient and addressing various dietary restrictions due to religious precepts (e.g., Halal, Kosher, etc.) or veganism.

Claims

1. A composition for food and beverage use, comprising a yeast material having a dietary fiber content of 35% by mass or more and a glutamic acid content of less than 1% by mass, wherein the yeast material contains 4-hydroxy-2,5-dimethyl-3(2H)-furanone at an internal standard ratio of 2.0 or more when 5-nonanone is used as the internal standard.

2. The composition of claim 1, wherein said yeast material comprises roasted yeast cell walls.

3. The composition of claim 2, wherein said yeast cell walls are a water-insoluble fraction obtained after an extraction treatment of yeast.

4. The composition according to claim 1, which is used for cocoa flavor enhancement, cocoa flavor imparting and / or cocoa flavor enhancement.

5. The composition according to claim 1, which is used as a substitute for cocoa mass.

6. The composition according to claim 1, which is used as a cocoa beverage ingredient.

7. The composition according to claim 1, which is used as a confectionery ingredient.

8. A method for producing a food or beverage composition containing the yeast material according to claim 1, characterized in that the method includes a step of roasting yeast cell walls.

9. The method of claim 8, wherein the yeast cell walls are a water-insoluble fraction obtained after an extraction treatment of the yeast.

10. The method of claim 8, wherein the roasting is carried out at 120 to 160°C.

11. The method of claim 8, wherein the roasting is carried out for 60 to 240 minutes.

12. A food or drink comprising the composition for food or drink according to any one of claims 1 to 7.

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