Chocolate composition containing roasted coffee bean pulverized product

Abstract

Provided are: a coffee-flavored chocolate composition containing a roasted coffee bean pulverized product, wherein a deterioration odor that becomes apparent during long-term storage is masked; and a method for producing same.　In the production of this chocolate composition containing a roasted coffee bean pulverized product having a median diameter of 20 μm or less, furfuryl methyl sulfide and / or guaiacol are blended.

Description

Chocolate composition containing finely ground roasted coffee beans

[0001] The present invention relates to a chocolate composition containing finely ground roasted coffee beans, a method for producing the same, and the like.

[0002] Due to the diversification of recent tastes, chocolates with flavors different from cocoa and milk have attracted attention. Chocolates with a coffee flavor are also known, but currently, many products mainly add coffee extract or instant coffee to cocoa butter to impart a coffee flavor. Under such circumstances, it has been reported that a coffee flavor can be imparted to foods such as chocolate by adding a pulverized product of roasted coffee beans (Patent Documents 1 and 2). In particular, chocolate is made from cocoa beans, and fermented cocoa beans are used as a chocolate raw material for the purpose of generating aroma components peculiar to chocolate and moderating the bitterness and astringency of cocoa beans.

[0003] In addition, in foods with a coffee flavor, particularly chocolates, there is a need for a smooth texture in addition to their unique fragrant aroma and high-quality bitterness. Under such circumstances, a method of adding a pulverized product of roasted coffee beans obtained by finely pulverizing roasted coffee beans to foods for use is known. For example, a coffee paste (Patent Document 3) obtained by mixing a coffee extract obtained by concentrating an extract of coffee beans and a pulverized product of coffee beans made fine to an average particle size of 30 to 50 μm is added to foods such as frozen confections such as ice cream and baked foods such as bread to impart a coffee flavor.

[0004] JP-A-2015-073462 JP-A-2020-089331 JP-A-2007-289035

[0005] Finely ground roasted coffee beans, obtained by finely grinding roasted coffee beans, do not create a gritty texture in food and contribute to a smooth mouthfeel. On the other hand, because the surface area of ​​finely ground roasted coffee beans increases, the dispersion of aroma and oxidation are significant. Generally, chocolate is a product that is stored for a long period of time at temperatures below 28°C, so there is a problem that the dispersion and oxidation of coffee aroma components caused by finely ground roasted coffee beans reduces or changes the roasted coffee aroma during storage, resulting in a spoilage odor (Example 1).

[0006] The object of the present invention is to provide a coffee-flavored chocolate composition containing finely ground roasted coffee beans in which the deterioration odor that becomes apparent during long-term storage is masked.

[0007] The present inventors conducted intensive research to solve the above problems and found that by incorporating furfuryl methyl sulfide and / or guaiacol into the production of a chocolate composition containing finely ground roasted coffee beans with a median diameter of 20 μm or less, the deterioration odor that becomes apparent during long-term storage can be masked (Example 2), thus completing the present invention.

[0008] In other words, the present invention relates to, but is not limited to, the following: (1) A coffee-flavored chocolate composition comprising furfuryl methyl sulfide and / or guaiacol, and containing finely ground roasted coffee beans with a median diameter of 20 μm or less. (2) The chocolate composition according to (1), wherein the content of furfuryl methyl sulfide is 200 ppb or less and / or the content of guaiacol is 2000 ppb or less. (3) The chocolate composition according to (1) or (2), wherein the content of finely ground roasted coffee beans in the chocolate composition is 4 to 38% by mass. (4) The chocolate composition according to any one of (1) to (3), wherein the degree of roasting of the coffee beans is L10 to L40. (5) The chocolate composition according to any one of (1) to (4), which is white chocolate. (6) A method for producing a coffee-flavored chocolate composition, comprising the steps of: (6) blending furfuryl methyl sulfide and / or blending guaiacol, and blending finely ground roasted coffee beans with a median diameter of 20 μm or less.

[0009] According to the present invention, it is possible to obtain a coffee-flavored chocolate composition containing finely ground roasted coffee beans in which the deterioration odor that becomes apparent during long-term storage of the chocolate composition containing finely ground roasted coffee beans is masked.

[0010] Unless otherwise specified, "ppb" as used herein means weight / weight (w / w) ppb. 1. Coffee-flavored chocolate composition In one embodiment, the present invention is a coffee-flavored chocolate composition comprising furfuryl methyl sulfide and / or guaiacol, and containing finely ground roasted coffee beans with a median diameter of 20 μm or less. In a coffee-flavored chocolate composition containing finely ground roasted coffee beans with a median diameter of 20 μm or less, the inclusion of furfuryl methyl sulfide and / or guaiacol can mask the deterioration odor that becomes apparent during long-term storage of the coffee-flavored chocolate composition containing finely ground roasted coffee beans.

[0011] In this specification, "deterioration odor" refers to an unpleasant odor that becomes apparent when coffee aroma components are dispersed and oxidized during long-term storage of a chocolate composition containing finely ground roasted coffee beans.

[0012] 1-1. Chocolate Composition The chocolate composition in the present invention includes chocolates and processed foods that replace cocoa butter oils.

[0013] In this specification, "chocolate products" refer to products that meet the "Fair Competition Rules Regarding Labeling of Chocolate Products" certified by the Japan Fair Trade Commission, and are classified into chocolate, quasi-chocolate, chocolate confectionery, quasi-chocolate confectionery, etc., based on the amount of cocoa mass including cocoa powder and cocoa butter, as well as the amount of fat, milk solids and water. All of these are included in "chocolate products." Furthermore, in this invention, the amount of cocoa mass contained in chocolate products is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. Furthermore, in this invention, the amount of cocoa powder and cocoa butter contained in chocolate products is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0014] Chocolates can be classified into three types based on their raw materials: dark chocolate (which does not contain dairy products), milk chocolate (which contains dairy products), and white chocolate (which uses only cocoa butter as a cocoa bean-derived ingredient). In this invention, the chocolates may be dark chocolate, milk chocolate, or white chocolate, but white chocolate that uses cocoa butter without using cocoa mass or cocoa powder is preferred.

[0015] In this invention, chocolates include, but are not limited to, hard chocolates such as chocolate bars and soft chocolates such as chocolate cream. Hard chocolates are solid chocolates with snap properties, and specific examples include chocolate bars, enrobed chocolates, shell chocolates, hollow chocolates, and bread chocolates. Soft chocolates are soft chocolates with spreadability, and are used, for example, by spreading them on bread. Specific examples include chocolate spreads, chocolate fillings, and chocolate creams.

[0016] In this specification, a cocoa butter substitute processed food is a product in which some or all of the cocoa butter in chocolate is replaced with a cocoa butter substitute. The content of cocoa butter substitute in a cocoa butter substitute processed food is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In addition, in this invention, the content of cocoa mass in a cocoa butter substitute processed food is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In addition, in this invention, the content of cocoa powder and cocoa butter in a cocoa butter substitute processed food is not particularly limited, but is preferably less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0017] Furthermore, in this specification, processed foods containing cocoa butter substitutes may include, as necessary, vegetable oils and other substances in addition to cocoa butter substitutes.

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

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

[0020] 1-2. Furfuryl Methyl Sulfide Furfuryl methyl sulfide is generally known as a component that has a characteristic coffee aroma. The chocolate composition of the present invention contains furfuryl methyl sulfide. In one embodiment, the lower limit of the furfuryl methyl sulfide content in the chocolate composition of the present invention is preferably 10 ppb, 12 ppb, 14 ppb, 18 ppb, 20 ppb, or 25 ppb, more preferably 30 ppb. The upper limit of the furfuryl methyl sulfide content in the chocolate composition of the present invention is preferably 250 ppb, 200 ppb, or 150 ppb, more preferably 100 ppb. Typically, the range of furfuryl methyl sulfide content in the chocolate composition of the present invention is preferably 10 to 250 ppb, 12 to 200 ppb, or 20 to 150 ppb, more preferably 30 to 100 ppb. By setting the furfuryl methyl sulfide content in the chocolate composition within the above range, a stronger masking effect against the deterioration odor that becomes apparent during long-term storage of chocolate compositions containing finely ground roasted coffee beans can be obtained.

[0021] In the present invention, the method for adjusting the furfuryl methyl sulfide content is not particularly limited, and any method can be used in combination as needed. For example, the furfuryl methyl sulfide content in roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended in the composition to achieve a predetermined amount of furfuryl methyl sulfide, thereby adjusting the furfuryl methyl sulfide content in the chocolate composition. In this case, a combination of finely ground products made from multiple varieties of roasted coffee beans may be used. Alternatively, the furfuryl methyl sulfide content in the chocolate composition may be adjusted using fermented roasted coffee beans or their finely ground product, obtained by fermenting and then roasting green coffee beans using a known method.

[0022] In one embodiment, furfuryl methyl sulfide isolated from natural products, artificially synthesized furfuryl methyl sulfide, etc., may be used, and the furfuryl methyl sulfide content in the chocolate composition may be adjusted by combining them.

[0023] The furfurylmethyl sulfide content can be measured by known methods, such as HPLC, LC-MS, GC-MS, LC, and GC. In one embodiment, measurement by GC-MS is preferred.

[0024] For example, the following method can be used to measure the furfurylmethyl sulfide content by GC-MS. In the examples, the furfurylmethyl sulfide content was measured using the following method.

[0025] <Sample Preparation> 1 g of the sample was mixed with 20 mL of water, 10 mL of hexane, and 8 g of sodium chloride, and shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the hexane layer was extracted to be used as the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated by the internal standard method. The GC / MS measurement conditions for furfurylmethyl sulfide are as follows. <Analytical Conditions (GC-MS)> 5 ml of the sample solution was placed in a 20 ml screw-top glass bottle (18 mm in diameter, manufactured by Gester), sealed with a metal lid with a PTFE septum (manufactured by Gester), and the aroma components were extracted by solid-phase microextraction (SPME). Quantification was performed using the peak area detected in the EIC mode of GC / MS, and the standard addition method was used. The instruments and conditions used are shown below.

[0026] SPME fiber: StableFlex / SS, 50 / 30μm DVB / CAR / PDMS (Spelco) Fully automated volatile component extraction and introduction system: MultiPurposeSampler MPS2XL (Gester) Preheating: 40°C for 5 minutes Agitation: None Volatile component extraction: 40°C for 30 minutes Desorption time for volatile components: 3 minutes GC oven: GC7890A (Agilent Technologies) Column: VF-WAXms, 60m x 0.25mm i.d. df = 0.50 μm (Agilent Technologies) GC temperature conditions: 40°C (5 mins) → 5°C / min → 260°C (11 mins) Carrier gas: Helium, 1.2 ml / min, constant flow rate mode Injection: Splitless method Inlet temperature: 250°C Mass spectrometer: GC / MS Triple Ouaad 7000 (Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan & SIM measurement Scan parameters: m / z 35-350

[0027] The quantitative ion can be selected from the following ions, based on its good detection sensitivity, peak shape, and peak separation: furfurylmethylsulfide m / z 81, 128, 53, 45, 82, 129, or 130 (129 in this example). If the peak shape or sensitivity is not satisfactory with any of the above ions, the sample solution can be diluted with distilled water to an appropriate ratio, or the SIM mode can be used.

[0028] 1-3. Guaiacol furfuryl methyl sulfide is generally known as a component that contributes to the characteristic taste and aroma of coffee. The chocolate composition of the present invention contains guaiacol. In one embodiment, the lower limit of the guaiacol content in the chocolate composition of the present invention is preferably 20 ppb, 30 ppb, 40 ppb, 60 ppb, 80 ppb, 100 ppb, 110 ppb, 150 ppb, or 200 ppb, more preferably 300 ppb. The upper limit of the guaiacol content in the chocolate composition of the present invention is preferably 3000 ppb, 2000 ppb, or 1500 ppb, more preferably 1000 ppb. Typically, the guaiacol content range in the chocolate composition of the present invention is preferably 20 to 3000 ppb, 30 to 2000 ppb, 100 to 2000 ppb, or 150 to 1500 ppb, and more preferably 200 to 1000 ppb. By setting the guaiacol content in the chocolate composition within the above range, a stronger masking effect against the deterioration odor that becomes apparent during long-term storage of the chocolate composition containing finely ground roasted coffee beans can be obtained.

[0029] In the present invention, the method for adjusting the guaiacol content is not particularly limited, and any method can be used in combination as needed. For example, the guaiacol content in roasted coffee beans or their finely ground product may be measured in advance, and then the roasted coffee beans or their finely ground product may be blended in the composition to achieve a predetermined guaiacol content, thereby adjusting the guaiacol content in the chocolate composition. In this case, a combination of finely ground products made from multiple varieties of roasted coffee beans may be used. Alternatively, the guaiacol content in the chocolate composition may be adjusted using fermented roasted coffee beans or their finely ground product, obtained by fermenting and then roasting green coffee beans using a known method.

[0030] In one embodiment, guaiacol isolated from natural products, artificially synthesized guaiacol, etc., may be used, and the guaiacol content in the chocolate composition may be adjusted by combining these.

[0031] The guaiacol content can be measured by known methods, such as HPLC, LC-MS, GC-MS, LC, and GC. In one embodiment, measurement by GC-MS is preferred.

[0032] For example, the following method can be used to measure the guaiacol content by GC-MS. In the example, the guaiacol content was measured using the following method.

[0033] <Sample Preparation> 1 g of the sample was mixed with 20 mL of water, 10 mL of diethyl ether, and 8 g of sodium chloride, and shaken for 10 minutes. Centrifugation was performed at 2000 rpm for 5 minutes, and the diethyl ether layer was extracted to be used as the measurement sample. The prepared sample was subjected to GC-MS measurement, and the quantitative value was calculated by the internal standard method. The GC / MS measurement conditions for guaiacol are as follows. <Analysis Conditions (GC-MS)> 5 ml of the sample solution was placed in a 20 ml screw-top glass bottle (18 mm in diameter, manufactured by Gester), sealed with a metal lid with a PTFE septum (manufactured by Gester), and the aroma components were extracted by solid-phase microextraction (SPME). Quantification was performed using the peak area detected in the EIC mode of GC / MS, and the standard addition method was used. The instruments and conditions used are shown below.

[0034] SPME fiber: StableFlex / SS, 50 / 30μm DVB / CAR / PDMS (Spelco) Fully automated volatile component extraction and introduction system: MultiPurposeSampler MPS2XL (Gester) Preheating: 40°C for 5 minutes Agitation: None Volatile component extraction: 40°C for 30 minutes Desorption time for volatile components: 3 minutes GC oven: GC7890A (Agilent Technologies) Column: VF-WAXms, 60m x 0.25mm i.d. df = 0.50 μm (Agilent Technologies) GC temperature conditions: 40°C (5 mins) → 5°C / min → 260°C (11 mins) Carrier gas: Helium, 1.2 ml / min, constant flow rate mode Injection: Splitless method Inlet temperature: 250°C Mass spectrometer: GC / MS Triple Ouaad 7000 (Agilent Technologies) Ionization method: EI (70 eV) Measurement method: Scan measurement, or simultaneous scan & SIM measurement Scan parameters: m / z 35-350

[0035] The quantitative ion can be selected from the following ions, based on its good detection sensitivity, peak shape, and peak separation: guaiacol m / z 109, 124, or 81 (81 in this example). If the peak shape or sensitivity is not satisfactory with any of the above ions, the sample solution can be diluted with distilled water to an appropriate ratio, or the SIM mode can be used.

[0036] 1-4. Ground Roasted Coffee Beans In this specification, "ground roasted coffee beans" refers to a product obtained by finely grinding roasted coffee beans. The chocolate composition of the present invention may be manufactured by adding ground roasted coffee beans to the raw materials, or by finely grinding raw materials containing roasted coffee beans. Here, "roasted coffee beans" refers to coffee beans that have been subjected to a heat treatment called roasting. Roasting causes chemical changes in the components contained in the coffee beans, which produce the coffee flavor (strong aroma and flavor).

[0037] The type of coffee bean used in the finely ground roasted coffee bean product is not particularly limited, as long as the furfuryl methyl sulfide and / or guaiacol content in the chocolate composition of the present invention can be kept within a predetermined range. Arabica, Robusta, Liberica, and other varieties can all be used, but Arabica is one example of a preferred embodiment. Furthermore, in the present invention, a combination of multiple varieties of coffee beans can also be used.

[0038] The content of finely ground roasted coffee beans in the chocolate composition of the present invention is not particularly limited, but is preferably 4 to 38% by mass, 6 to 35% by mass, 7 to 32% by mass, 7.5 to 30% by mass, more preferably 11 to 27% by mass, and even more preferably 11 to 19% by mass.

[0039] Furthermore, in the present invention, the roasting method and conditions for the coffee beans used in the finely ground roasted coffee bean product are not particularly limited. For example, methods such as direct-fire, hot-air, semi-hot-air, charcoal-fire, far-infrared, microwave, and superheated steam roasting can be used, and devices such as horizontal drum type, vertical drum type, vertical rotating bowl type, fluidized bed type, and pressurized type can be used. Depending on the type of coffee bean, the roasting degree (light, cinnamon, medium, high, city, full city, French, Italian) should be adjusted according to the predetermined purpose. The roasting temperature is also not particularly limited, but a preferred roasting temperature is 100 to 300°C, more preferably 150 to 250°C, and particularly preferably 170 to 220°C. Furthermore, the roasting time is also not particularly limited, but a preferred time is 5 to 30 minutes, more preferably 10 to 25 minutes, and particularly preferably 15 to 20 minutes.

[0040] Furthermore, in this invention, the degree of roasting is not particularly limited, but it is preferable to roast the beans to a degree of L10 to L40, more preferably L15 to L35, and especially preferably L16 to L32, using the L value measured with a colorimeter as an indicator of the degree of roasting. To measure the degree of roasting, the ground beans are placed in a cell, tapped thoroughly, and then measured with a spectrophotometer. As a spectrophotometer, the SE-2000 manufactured by Nippon Denshoku Industries Ltd. can be used.

[0041] The chocolate composition of the present invention may also include finely ground roasted coffee beans produced by finely grinding the aforementioned roasted coffee beans. Alternatively, the chocolate composition of the present invention may be produced by finely grinding raw materials including roasted coffee beans. The content of furfuryl methyl sulfide and / or guaiacol may be adjusted by incorporating finely ground roasted coffee beans.

[0042] The upper limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is 20 μm or less. In one embodiment, the upper limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is preferably 18 μm, 16 μm, 14 μm, or 12 μm, and more preferably 10 μm. The lower limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is not particularly limited, but is preferably 3 μm, 5 μm, or 7 μm. Typically, the median diameter range of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is preferably 3 to 20 μm, 5 to 18 μm, or 7 to 10 μm. If the upper limit of the median diameter of the finely ground roasted coffee beans contained in the chocolate composition of the present invention is 20 μm or less, the grittiness of the chocolate composition when eaten is reduced, resulting in a smooth mouthfeel, but the deterioration odor during long-term storage becomes apparent (Example 1).

[0043] The method for finely grinding roasted coffee beans and the method for finely grinding when manufacturing chocolate compositions are not particularly limited as long as the median diameter of the finely ground roasted coffee beans contained in the chocolate composition can be reduced to 20 μm or less, and known methods can be used. For example, in the fine grinding of roasted coffee beans, dry grinding methods and freeze grinding methods can be used. Also, the fine grinding method when manufacturing chocolate compositions is not particularly limited, but for example, it can be performed by mixing.

[0044] Furthermore, particle size is generally expressed as a distribution of the abundance ratios for each particle size based on the results of numerous measurements; this is called the particle size distribution. While there are various criteria for abundance ratio, such as volume-based and number-based methods, this specification uses the volume-based abundance ratio and can be measured using a laser diffraction / scattering-based measuring device. An example of such a device is a laser diffraction particle size distribution analyzer (manufactured by Shimadzu Corporation). In this specification, the particle size of a chocolate composition containing finely ground roasted coffee beans is expressed in terms of median diameter. The median diameter is the 50% diameter of the cumulative particle size data, and is the diameter at which, when a powder is divided into two parts from a certain particle size, the larger and smaller parts are in equal amounts.

[0045] 1-5. Other Components In the chocolate composition of the present invention, in addition to the above components, within a range not impairing the effects of the present invention, sweeteners (e.g., glucose, fructose, galactose, sucrose (sugar), lactose, maltose, trehalose, oligosaccharides, sugar alcohols, non-carbohydrate natural sweeteners, synthetic sweeteners, etc.), emulsifiers (e.g., lecithin, etc.), oils and fats (e.g., cocoa butter substitute fats, etc.), dairy products (e.g., whole milk powder, skim milk powder, etc.), antioxidants, flavors, preservatives, quality stabilizers, etc. can be appropriately blended.

[0046] 2. Method for Producing Chocolate Composition In one aspect, the present invention is a method for producing a coffee-flavored chocolate composition, comprising: a) a step of blending furfuryl methyl sulfide and / or a step of blending guaiacol, and b) a step of blending a finely ground roasted coffee bean having a median diameter of 20 μm or less. Thereby, a coffee-flavored chocolate composition containing a finely ground roasted coffee bean in which the deteriorated odor that appears during long-term storage of the chocolate composition containing the finely ground roasted coffee bean is masked can be obtained. That is, in one aspect, the present invention is also a method for masking the deteriorated odor that appears during long-term storage of a chocolate composition containing a finely ground roasted coffee bean.

[0047] In the method for producing the chocolate composition described above, roasted coffee beans, fermented roasted coffee beans, or their finely pulverized products are produced. After measuring in advance the content of furfuryl methyl sulfide and / or guaiacol in the roasted coffee beans and their finely pulverized products, the roasted coffee beans and their finely pulverized products are blended so that each component has a predetermined content, and the content of furfuryl methyl sulfide and guaiacol in the chocolate composition can be adjusted. At that time, a plurality of finely pulverized products produced from a plurality of varieties of roasted coffee beans may be blended to adjust the content of furfuryl methyl sulfide and guaiacol in the chocolate composition. Further, in addition to blending roasted coffee beans and their finely pulverized products, furfuryl methyl sulfide and / or guaiacol isolated from plants, artificially synthesized furfuryl methyl sulfide and / or guaiacol, or a combination thereof may be blended to adjust the amount of furfuryl methyl sulfide and / or guaiacol in the chocolate composition to a predetermined content. In the production method described above, the content range of furfuryl methyl sulfide and / or guaiacol contained in the chocolate composition is as described in "1. Chocolate Composition with Coffee Flavor".

[0048] In the method for producing the chocolate composition described above, the content of furfuryl methyl sulfide and the content of guaiacol may be adjusted by blending roasted coffee bean fine pulverized products with a median diameter of 20 μm or less or fermented roasted coffee bean fine pulverized products with a median diameter of 20 μm or less. Further, the method for producing the chocolate composition described above may further include a step of roasting coffee beans and a step of finely pulverizing the roasted coffee beans. The type of roasted coffee beans, the roasting method, the pulverization method, the median diameter of the roasted coffee bean fine pulverized product, etc. are as described in "1. Chocolate Composition with Coffee Flavor".

[0049] The type of chocolate composition produced by the above method is as described in "1. Coffee-flavored chocolate composition" and is not particularly limited, but is preferably a chocolate composition with a cocoa butter content of less than 50% by mass, more preferably 45% by mass or less, and even more preferably 40% by mass or less. In some embodiments, the chocolate composition produced by the above method is preferably a white chocolate that uses cocoa butter instead of cocoa mass or cocoa.

[0050] The present invention will be described in more detail below with reference to specific experimental examples, but the present invention is not limited to the experimental examples described below.

[0051] Example 1: Effect of median diameter of finely ground roasted coffee beans used in chocolate composition on the generation of off-flavors during long-term storage (1) Production of finely ground roasted coffee beans Using green coffee beans (Ethiopian, Arabica variety) as raw material, a coffee roaster (TMR660, manufactured by Petroncini) was used to obtain roasted coffee beans with a roasting degree (L value) of 20 to 23.

[0052] Using the obtained roasted coffee beans, coarse and finely ground products were prepared. The coarsely ground roasted coffee bean product was prepared by grinding with a general coffee grinder. The finely ground product was prepared by freeze-grinding. Specifically, it was ground using the freeze-grinding method described in Japanese Patent Application Publication No. 2015-73462, with a freeze-grinding system 100 (Liquid Gas Co., Ltd.'s Linlex Mill). Specifically, the washed roasted coffee beans were frozen with liquid nitrogen, and the frozen coffee beans were then finely ground in an atmosphere maintained at -110°C to -180°C until the cell walls of the coffee beans were broken.

[0053] (2) Chocolate Production Using the following ingredients, sample chocolate compositions 1 to 3 were produced with the compositions shown in Table 1 using the coarsely ground roasted coffee bean pulverized powder and finely ground roasted coffee bean pulverized powder obtained in (1) (Samples 1 to 3). - Roasted coffee bean pulverized powder: See (1) - Cocoa butter: Manufactured by Cargill - Sugar: Manufactured by Itochu Sugar Co., Ltd. - Lactose: Manufactured by Lacto Japan Co., Ltd. - Lecithin: Manufactured by ADM

[0054] Chocolate mixtures prepared with each ingredient in the above composition were placed in a constant temperature bath set to 50°C and finely ground by mixing with a melanger. After that, the mixture was tempered at 32°C for 10 minutes, filled into containers measuring 40 mm in length, 30 mm in width, and 10 mm in thickness, molded, and left to stand in the dark for 16 hours to obtain each sample chocolate composition. Specifically, the following applies: Sample 1: A chocolate composition was prepared using coarsely ground roasted coffee beans, and finely ground by mixing for 5 minutes. Sample 2: A chocolate composition was prepared using finely ground roasted coffee beans, and finely ground by mixing for 5 minutes. Sample 3: A chocolate composition was prepared using finely ground roasted coffee beans, and finely ground by mixing for 3 hours.

[0055] A laser diffraction particle size analyzer (Shimadzu Corporation, model: SALD-2300) was used to measure the median diameter of chocolate compositions containing finely ground roasted coffee beans. Specifically, each sample was cut into small thin pieces with a utility knife and placed in a beaker. A dispersion medium (2-propanol) kept at 45°C was added, and the mixture was stirred with a magnetic stirrer for about 2 minutes to prepare the sample for measurement. After performing blank measurements while stirring the dispersion medium in the batch cell, a portion of the sample was added until the appropriate concentration was reached, and then measured. A refractive index of 1.60–0.02i was used. The median diameter measurement results for samples 1 to 3 containing finely ground roasted coffee beans are shown in Table 1. As mentioned above, since the median diameter was measured in the solution in which each sample was dispersed, the measured median diameter is attributable to the finely ground roasted coffee beans contained in each sample.

[0056]

[0057] (3) Storage Test and Sensory Evaluation Each sample prepared in (2) above was placed in an aluminum pouch and stored at 28°C for 60 days, and a sensory evaluation was conducted by a panel of expert panelists (5 people). In the sensory evaluation, the odor of deterioration of each sample on day 0, day 30, and day 60 was evaluated on the following five-point scale. In addition, each sample on day 0 was tasted, and its texture (presence or absence of grittiness) was evaluated on the five-point scale. <Evaluation Criteria: Odor of Deterioration> 5 points: No odor of deterioration detected 4 points: Almost no odor of deterioration detected 3 points: Slight odor of deterioration detected 2 points: Odor of deterioration detected 1 point: Strong odor of deterioration detected *Regarding "odor of deterioration", samples with a score of 3.0 or higher on day 60 were evaluated as preferable. <Evaluation Criteria: Texture (Roughness)> 5 points: No roughness felt 4 points: Almost no roughness felt 3 points: Slight roughness felt 2 points: Roughness felt 1 point: Strong roughness felt *For "roughness," samples with a score of 3.0 or higher were evaluated as preferable.

[0058] The evaluation results are shown in Table 2. As shown in Table 2, when using finely ground roasted coffee beans with a large particle size, where the median diameter is 21 μm, there was little noticeable deterioration odor during long-term storage, but the chocolate composition was perceived as having a strong grittiness and poor texture when consumed. In contrast, by adjusting the median diameter of the finely ground roasted coffee beans to 20 μm or less, the grittiness that became apparent when consuming the chocolate composition decreased, but deterioration odor during long-term storage became noticeable.

[0059]

[0060] Example 2: Effects of furfuryl methyl sulfide and guaiacol on the deterioration odor derived from roasted coffee bean pulverized material that occurs during long-term storage of chocolate. The roasted coffee bean pulverized material was prepared to a fine grind according to Example 1 (1). In addition, each sample chocolate composition was prepared according to Sample 3 of Example 1 (2) to obtain coffee chocolate compositions containing roasted coffee bean pulverized material with a median diameter of 9.58 μm (Samples 4-15). The composition of each raw material in each sample chocolate composition is shown in Table 3.

[0061] For furfuryl methyl sulfide and guaiacol, solutions were prepared by dissolving each in water at a high concentration. The water content in the resulting sample chocolate composition was adjusted to 0.1%, and the content of furfuryl methyl sulfide and guaiacol reached the final concentrations shown in Table 3. Since the content of furfuryl methyl sulfide and guaiacol is extremely small (14-2000 ppb), the weight ratio of these two components to the total sample chocolate composition is negligible.

[0062]

[0063] Each prepared sample chocolate composition was placed in an aluminum pouch and stored at 28°C for 60 days, and sensory evaluation was conducted by a panel of expert panelists (5 people). In the sensory evaluation, the odor of spoilage of each sample chocolate composition on day 0, day 30, and day 60 was evaluated on the following 5-point scale. In addition, as a reference, each sample chocolate composition on day 0 was tasted and the overall deliciousness as chocolate (overall evaluation) was evaluated on the 5-point scale. <Evaluation criteria: Odor of spoilage> 5 points: No odor of spoilage detected 4 points: Almost no odor of spoilage detected 3 points: Slight odor of spoilage detected 2 points: Odor of spoilage detected 1 point: Strong odor of spoilage detected *For "Odor of spoilage," samples with a score of 3.0 or higher on day 60 were evaluated as preferable. <Evaluation criteria: Overall evaluation (overall deliciousness)> 5 points: Very good 4 points: Good 3 points: Fairly good 2 points: Fairly bad 1 point: Bad *For "Overall evaluation (overall deliciousness)," samples with a score of 3.0 or higher were evaluated as preferable.

[0064] The evaluation results are shown in Table 4. As shown in Table 4, when the furfuryl methyl sulfide content in the sample chocolate composition was low (18 ppb or less), a spoilage odor became apparent during long-term storage, and after 60 days, the spoilage odor became noticeable to a degree that could not be ignored. On the other hand, it was shown that increasing the furfuryl methyl sulfide content in the sample chocolate composition to 20 ppb or more could mask the apparent spoilage odor.

[0065] Similarly, regarding guaiacol, it was shown that when the guaiacol content in the sample chocolate composition was low (70 ppb or less), a spoilage odor became apparent during long-term storage, and after 60 days, the spoilage odor became noticeable to a significant degree. On the other hand, it was shown that increasing the guaiacol content in the sample chocolate composition to 100 ppb or more could mask the apparent spoilage odor.

[0066] Furthermore, it was revealed that the overall deliciousness of the chocolate composition can be maintained by adjusting the content of furfuryl methyl sulfide and guaiacol to below predetermined levels.

[0067]

[0068] This invention relates to a novel means for masking the deterioration odor that becomes apparent during long-term storage of chocolate compositions containing finely ground roasted coffee beans, and therefore has high industrial applicability.

Claims

1. A coffee-flavored chocolate composition containing furfuryl methyl sulfide and / or guaiacol, and containing finely ground roasted coffee beans with a median diameter of 20 μm or less.

2. The chocolate composition according to claim 1, wherein the content of furfuryl methyl sulfide is 200 ppb or less, and / or the content of guaiacol is 2000 ppb or less.

3. The chocolate composition according to claim 1 or 2, wherein the content of finely ground roasted coffee beans in the chocolate composition is 4 to 38% by mass.

4. The chocolate composition according to claim 1 or 2, wherein the degree of roasting of the coffee beans is L10 to L40.

5. The chocolate composition according to claim 1 or 2, wherein it is white chocolate.

6. A method for producing a coffee-flavored chocolate composition, comprising the steps of: incorporating furfuryl methyl sulfide and / or guaiacol; and incorporating finely ground roasted coffee beans with a median diameter of 20 μm or less.

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