Agent for improving melt-in-mouth feeling of chocolate

Abstract

The present invention provides a means capable of improving the melt-in-the-mouth feeling of chocolate and imparting a cacao flavour even when conching time is shortened. The present invention relates to an agent for improving the melt-in-the-mouth feeling of chocolate, the agent containing (A) and / or (B) as active ingredients, as follows. (A) At least one γ-glutamyl peptide selected from the group consisting of compounds represented by general formula (I): γ-Glu-X-Gly (I) (in the formula, X represents an amino acid residue or an amino acid derivative residue) and compounds represented by general formula (II): γ-Glu-Y (II) (in the formula, Y represents an amino acid residue or an amino acid derivative residue), or a salt of said peptide, and (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine.

Description

Chocolate Melting Improver

[0001] The present invention relates to a chocolate melting improver. The present invention also relates to a method for improving the melting of chocolate. Furthermore, the present invention also relates to chocolate with good melting and a method for producing the same.

[0002] Chocolate is usually produced from raw materials such as cocoa mass and cocoa butter, and undergoes processes such as refining (atomization), conching (refining), and tempering (temperature adjustment). Refining (atomization) is a process of mixing sugar, milk powder, etc. with cocoa mass and cocoa butter, and grinding them with a roll or the like to make the particles finer. Conching (refining) is a process of kneading the atomized chocolate raw material with a conching machine (conche), and chocolate with a smooth texture and rich flavor (aroma) can be obtained. Tempering (temperature adjustment) is a process of adjusting the temperature of chocolate to make cocoa butter into stable crystals, and smooth, shiny, and good-melting chocolate can be obtained.

[0003] The conching (refining) process takes a long time and has a great impact on costs. However, if the conching time is shortened, the texture becomes rough and the rich flavor of cocoa is lacking, which is a problem.

[0004] As a method for improving the flavor of chocolate and enabling shortening of the conching time, a method of adding powdered or powdery potassium carbonate during one to four of the grinding process, mixing process, atomization process, or refining (conching) process has been reported (Patent Document 1).

[0005] Also, as a method for producing a chocolate-like food that has good cleaning properties of the production apparatus after refining or conching, can be conched in a short time, has industrially applicable processability (e.g., coating property), and has good flavor and texture, a method of setting the contents of oil and fat and non-oil-soluble solid components within a specific range and performing a decompression treatment while conching under specific conditions has been reported (Patent Document 2).

[0006] Furthermore, a method has been reported in which calcium lactate having a median diameter of less than 100 μm can be added to shorten the conching time and enhance the flavor of chocolate products (Patent Document 3).

[0007] γ-glutamyl peptides such as γ-Glu-Val-Gly are used to impart richness to food and beverages (Patent Document 4).

[0008] International Publication No. 01 / 47367, Japanese Patent Publication No. 2020-61972, International Publication No. 2014 / 147400, Japanese Patent Publication No. 2009-514791

[0009] The present invention aims to provide a means to improve the texture of chocolate, enhance its melt-in-the-mouth quality, and impart a rich and complex cocoa flavor, even when the conching time is shortened.

[0010] In recent years, the rising cost of raw materials such as cocoa beans has led to an increase in the cost of chocolate production. To reduce production costs, manufacturers are reducing the amount of cocoa mass used, substituting it with cocoa powder, reducing the amount of cocoa butter used, or substituting it with cocoa butter-like fats (e.g., CBE, CBR, CBS). However, reducing or substituting cocoa raw materials or fat raw materials can result in a decrease in melt-in-your-mouth texture or a lack of cocoa flavor.

[0011] Furthermore, while tempering (temperature control) is an important process for producing high-quality chocolate with a smooth melt-in-your-mouth texture, it requires precise temperature control at the right time. Therefore, there is a need for a method to produce chocolate with a smooth melt-in-your-mouth texture without the tempering process.

[0012] The present invention aims to provide a means for producing high-quality chocolate with a smooth melt-in-your-mouth texture and rich cocoa flavor, even when reducing or substituting cocoa raw materials such as cocoa mass, reducing or substituting fat raw materials such as cocoa butter, and omitting the tempering process.

[0013] The inventors, after diligently studying to solve the above-mentioned problems, have found that by adding (A) a specific γ-glutamyl peptide or a salt thereof and / or (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine, chocolate with good melt-in-the-mouth properties can be obtained even with a short conching time. Furthermore, the inventors have found that by combining (A) a specific γ-glutamyl peptide or a salt thereof with (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine, chocolate with even better melt-in-the-mouth properties can be obtained even with a short conching time, thus completing the present invention. That is, the present invention is as follows.

[0014] [1] A chocolate melting agent containing the following (A) and / or (B) as an active ingredient: (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue); (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine. [2] The agent according to [1], containing at least (A). [3] The agent according to [1] or [2], wherein (A) comprises at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. [4] The agent according to any one of [1] to [3], wherein (A) comprises γ-Glu-Val-Gly or a salt thereof. [5] The agent according to any one of [1] to [3], wherein (A) comprises γ-Glu-Abu or a salt thereof. [6] The agent according to any one of [2] to [5], further comprising (B). [7] The agent according to any one of [2] to [5], further comprising (B-1) β-caryophyllene oxide. [8] The agent according to [2], [3], [4], [5] or [7], further comprising (B-2) arginine or a salt thereof, and (B-3) at least one selected from the group consisting of valine or a salt thereof. [9] The agent according to [2], [3], [4], [5], [7] or [8], further comprising (B-4) 2,3,5-trimethylpyrazine.

[10] The agent according to [8], which is to be added to chocolate such that the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate, the amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate, the amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate, and the amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[11] An agent according to any one of [1] to

[10] , which is an additive for shortening the conching time, an additive for reducing the amount of cocoa raw material, or for replacing some or all of the cocoa raw material with a substitute, an additive for reducing the amount of oil and fat raw material, or for replacing some or all of the oil and fat raw material with a substitute, or an additive for omitting the tempering process.

[12] An agent according to any one of [1] to

[11] , which is to be added to chocolate in an amount of (A) that is 0.01 to 50 ppm by weight relative to the weight of the chocolate.

[13] An agent according to any one of [1] to

[12] , which is to be added to chocolate in an amount of (B-1) β-caryophyllene oxide that is 0.1 to 10 ppm by weight relative to the weight of the chocolate.

[14] An agent according to any one of [1] to

[13] , which is to be added to chocolate in an amount of (B-2) arginine or its salt that is 5 to 500 ppm by weight relative to the weight of the chocolate.

[15] The agent according to any one of [1] to

[14] , wherein the amount of (B-3) valine or its salt added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[16] The agent according to any one of [1] to

[15] , wherein the amount of (B-4) 2,3,5-trimethylpyrazine added is 0.1 to 10 ppb by weight relative to the weight of the chocolate.

[0015]

[17] A method for improving the melt-in-the-mouth texture of chocolate, comprising adding the following (A) and / or (B): (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue); (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine.

[18] The method according to

[17] , wherein at least (A) is added.

[19] The method according to

[17] or

[18] , wherein (A) comprises at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof.

[20] The method according to any one of

[17] to

[19] , wherein (A) comprises γ-Glu-Val-Gly or a salt thereof.

[21] The method according to any one of

[17] to

[19] , wherein (A) comprises γ-Glu-Abu or a salt thereof.

[22] The method according to any one of

[18] to

[21] , further comprising the addition of (B).

[23] The method according to any one of

[18] to

[21] , further comprising the addition of (B-1)β-caryophyllene oxide.

[24] The method according to

[18] ,

[19] ,

[20] ,

[21] or

[23] , further comprising adding (B-2) arginine or a salt thereof, and (B-3) valine or a salt thereof.

[25] The method according to

[18] ,

[19] ,

[20] ,

[21] ,

[23] or

[24] , further comprising adding (B-4) 2,3,5-trimethylpyrazine.

[26] The method according to

[24] , wherein the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate, the amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate, the amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate, and the amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[27] The method according to any one of

[17] to

[26] , wherein the addition of (A) and / or (B) is characterized by shortening the conching time, reducing the amount of cocoa raw materials, or substituting some or all of the cocoa raw materials with a substitute, reducing the amount of fat and oil raw materials, or substituting some or all of the fat and oil raw materials with a substitute, and not including a tempering step.

[28] The method according to any one of

[17] to

[27] , wherein the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate.

[29] The method according to any one of

[17] to

[28] , wherein the amount of (B-1) β-caryophyllene oxide added is 0.1 to 10 ppm by weight relative to the weight of the chocolate.

[30] The method according to any one of

[17] to

[29] , wherein the amount of (B-2) arginine or its salt added is 5 to 500 ppm by weight relative to the weight of the chocolate.

[31] The method according to any one of

[17] to

[30] , wherein the amount of (B-3) valine or its salt added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[32] The method according to any one of

[17] to

[31] , wherein the amount of (B-4) 2,3,5-trimethylpyrazine added is 0.1 to 10 ppb by weight relative to the weight of the chocolate.

[0016]

[33] A method for producing chocolate, comprising adding the following (A) and / or (B): (A) at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue); (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine.

[34] The method for producing chocolate according to

[33] , wherein at least (A) is added.

[35] The method for producing the product according to

[33] or

[34] , wherein (A) comprises at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof.

[36] The method for producing the product according to any one of

[33] to

[35] , wherein (A) comprises γ-Glu-Val-Gly or a salt thereof.

[37] The method for producing the product according to any one of

[33] to

[35] , wherein (A) comprises γ-Glu-Abu or a salt thereof.

[38] The method for producing the product according to any one of

[34] to

[37] , further comprising the addition of (B).

[39] The method for producing the product according to any one of

[34] to

[37] , further comprising the addition of (B-1)β-caryophyllene oxide.

[40] The method for producing the product according to

[34] ,

[35] ,

[36] ,

[37] or

[39] , further comprising adding (B-2) arginine or a salt thereof, and (B-3) valine or a salt thereof.

[41] The method for producing the product according to

[34] ,

[35] ,

[36] ,

[37] ,

[39] or

[40] , further comprising adding (B-4) 2,3,5-trimethylpyrazine.

[42] The manufacturing method according to

[40] , wherein the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate, the amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate, the amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate, and the amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[43] The manufacturing method according to any one of

[33] to

[42] , characterized by the addition of (A) and / or (B) by shortening the conching time, reducing the amount of cocoa raw materials, or replacing some or all of the cocoa raw materials with a substitute, reducing the amount of fat and oil raw materials, or replacing some or all of the fat and oil raw materials with a substitute, and not including a tempering step.

[44] The manufacturing method according to any one of

[33] to

[43] , wherein the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate.

[45] The manufacturing method according to any one of

[33] to

[44] , wherein the amount of (B-1) β-caryophyllene oxide added is 0.1 to 10 ppm by weight relative to the weight of the chocolate.

[46] The manufacturing method according to any one of

[33] to

[45] , wherein the amount of (B-2) arginine or its salt added is 5 to 500 ppm by weight relative to the weight of the chocolate.

[47] The manufacturing method according to any one of

[33] to

[46] , wherein the amount of (B-3) valine or its salt added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[48] ​​The manufacturing method according to any one of

[33] to

[47] , wherein the amount of (B-4) 2,3,5-trimethylpyrazine added is 0.1 to 10 ppb by weight relative to the weight of the chocolate.

[0017]

[49] Chocolate to which the following (A) and / or (B) are added: (A) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of a compound represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and a compound represented by general formula (II): γ-Glu-Y (II) (wherein Y represents an amino acid residue or an amino acid derivative residue); (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine.

[50] The chocolate according to

[49] to which at least (A) is added.

[51] The chocolate according to

[49] or

[50] , wherein (A) comprises at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof.

[52] The chocolate according to any one of

[49] to

[51] , wherein (A) comprises γ-Glu-Val-Gly or a salt thereof.

[53] The chocolate according to any one of

[49] to

[51] , wherein (A) comprises γ-Glu-Abu or a salt thereof.

[54] The chocolate according to any one of

[50] to

[53] , wherein (B) is further added.

[55] The chocolate according to any one of

[50] to

[53] , wherein (B-1)β-caryophyllene oxide is further added.

[56] Chocolate according to

[50] ,

[51] ,

[52] ,

[53] or

[55] , further comprising (B-2) arginine or a salt thereof, and (B-3) valine or a salt thereof.

[57] Chocolate according to

[50] ,

[51] ,

[52] ,

[53] ,

[55] or

[56] , further comprising (B-4) 2,3,5-trimethylpyrazine.

[58] The chocolate according to

[56] , wherein the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate, the amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate, the amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate, and the amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[59] The chocolate according to any one of

[49] to

[58] , wherein the amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate.

[60] The chocolate according to any one of

[49] to

[59] , wherein the amount of (B-1) β-caryophyllene oxide added is 0.1 to 10 ppm by weight relative to the weight of the chocolate.

[61] Chocolate according to any one of

[49] to

[60] , wherein the amount of (B-2) arginine or its salt added is 5 to 500 ppm by weight relative to the weight of the chocolate.

[62] Chocolate according to any one of

[49] to

[61] , wherein the amount of (B-3) valine or its salt added is 5 to 100 ppm by weight relative to the weight of the chocolate.

[63] Chocolate according to any one of

[49] to

[62] , wherein the amount of (B-4) 2,3,5-trimethylpyrazine added is 0.1 to 10 ppb by weight relative to the weight of the chocolate.

[0018]

[64] A method for producing a chocolate-containing food, comprising adding chocolate produced by the manufacturing method described in any one of

[33] to

[48] , or chocolate described in any one of

[49] to

[63] .

[65] A food containing chocolate described in any one of

[49] to

[63] .

[0019] The present invention provides an agent for improving the melt-in-the-mouth texture of chocolate. By using the agent of the present invention, chocolate with good melt-in-the-mouth texture can be provided even when the conching time is short. By using the agent of the present invention, chocolate with good melt-in-the-mouth texture can be provided even when the cocoa raw material is reduced or substituted, when the fat and oil raw material is reduced or substituted, or when the tempering process is omitted. Furthermore, the present invention provides a method for improving the melt-in-the-mouth texture of chocolate. The method of the present invention can provide chocolate with good melt-in-the-mouth texture even when the conching time is short. The method of the present invention can provide chocolate with good melt-in-the-mouth texture even when the cocoa raw material is reduced or substituted, when the fat and oil raw material is reduced or substituted, or when the tempering process is omitted. Furthermore, the present invention provides chocolate with good melt-in-the-mouth texture and a method for producing the same. The present invention provides chocolate with good melt-in-the-mouth texture and a method for producing the same, even when the conching time is short. The invention provides chocolate with good melt-in-the-mouth texture and a method for producing the same, even when the cocoa raw material is reduced or substituted, when the fat and oil raw material is reduced or substituted, or when the tempering process is omitted.

[0020] The chocolate melting agent of the present invention (which may be referred to as "the agent of the present invention" in this specification) may contain γ-glutamyl peptide or a salt thereof as an active ingredient. In this specification, "γ-glutamyl peptide or a salt thereof" may be simply referred to as "(A)" for convenience of explanation.

[0021] (A) γ-Glutamyl peptide or salt thereof In the present invention, "γ-Glutamyl peptide" means a peptide having a γ-glutamyl structure (e.g., γ-glutamyl dipeptide, γ-glutamyl tripeptide, etc.). Examples of γ-glutamyl peptides that can be used in the present invention include compounds represented by the following general formula (I) (which may be referred to as "compound (I)" in this specification) and compounds represented by the following general formula (II) (which may be referred to as "compound (II)" in this specification). γ-Glu-X-Gly (I) (wherein X represents an amino acid or an amino acid derivative) γ-Glu-Y (II) (wherein Y represents an amino acid or an amino acid derivative)

[0022] Compound (I) is a tripeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of X are linked by a peptide bond) composed of glutamic acid (Glu), X (an amino acid or amino acid derivative), and glycine (Gly). Compound (II) is a dipeptide having a γ-glutamyl structure (i.e., a structure in which the carboxyl group at the γ position of glutamic acid and the amino group of Y are linked by a peptide bond) composed of glutamic acid (Glu) and Y (an amino acid or amino acid derivative).

[0023] Examples of "amino acids" represented by X in general formula (I) and Y in general formula (II) include neutral amino acids such as glycine, alanine, valine, leucine, isoleucine, serine, threonine, cysteine, methionine, asparagine, glutamine, and proline; acidic amino acids such as aspartic acid and glutamic acid; basic amino acids such as lysine, arginine, and histidine; aromatic amino acids such as phenylalanine, tyrosine, and tryptophan; and other amino acids such as ornithine, sarcosine, citrulline, norvaline, norleucine, α-aminobutyric acid, taurine, hydroxyproline, tert-leucine, cycloleucine, α-aminoisobutyric acid (2-methylalanine), penicillamine, and homoserine. These amino acids are preferably in their L-form. In this specification, each of the above amino acids may be abbreviated as follows. (1) Glycine: Gly (2) Alanine: Ala (3) Valine: Val (4) Leucine: Leu (5) Isoleucine: Ile (6) Serine: Ser (7) Threonine: Thr (8) Cysteine: Cys (9) Methionine: Met (10) Asparagine: Asn (11) Glutamine: Gln (12) Proline: Pro (13) Aspartic acid: Asp (14) Glutamic acid: Glu (15) Lysine: Lys (16) Arginine: Arg (17) Histidine: His (18) Phenylalanine: Phe (19) Tyrosine: Tyr (20) Tryptophan: Trp (21) Ornithine: Orn (22) Sarcosine: Sar (23) Citrulline: Cit (24) Norvaline: Nva (25) Norleucine: Nle (26) Alpha-aminobutyric acid: Abu (27) Taurine: Tau (28) Hydroxyproline: Hyp (29) Tert-leucine: t-Leu (30) Cycloleucine: Cl (31) Alpha-aminoisobutyric acid (2-methylalanine): Aib (32) Penicillamine: Pen (33) Homoserine: Hse

[0024] Examples of "amino acid derivatives" represented by X in general formula (I) and Y in general formula (II) include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which at least one of a functional group (e.g., terminal carbonyl group, terminal amino group, thiol group of cysteine, etc.) is substituted with a substituent (e.g., alkyl group, acyl group, hydroxyl group, amino group, alkylamino group, nitro group, sulfonyl group, various protecting groups, etc.). A specific example of an amino acid derivative is N-γ-nitroarginine (hereinafter referred to as "Arg(NO)"). ２ (Sometimes abbreviated as "Cys(SNO)"), S-nitrocysteine ​​(sometimes abbreviated as "Cys(S-Me)"), S-methylcysteine ​​(sometimes abbreviated as "Cys(S-Me)"), S-allylcysteine ​​(sometimes abbreviated as "Cys(S-allyl)"), valineamide (sometimes abbreviated as "Val-NH"). ２ Examples include valinol (2-amino-3-methyl-1-butanol) (sometimes abbreviated as "Val-ol" in this specification), methionine sulfoxide (sometimes abbreviated as "Met(O)" in this specification), and S-methylcysteine ​​sulfoxide (sometimes abbreviated as "Cys(S-Me)(O)" in this specification). These amino acid derivatives are preferably in their L-form.

[0025] In general formula (I), X is preferably an amino acid, and more preferably Val, Abu, or Nva.

[0026] In general formula (II), Y is preferably an amino acid, and more preferably Abu or Nva.

[0027] Compound (I) that can be used in the present invention is preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, or γ-Glu-Nva-Gly.

[0028] Compound (II) that can be used in the present invention is preferably γ-Glu-Abu or γ-Glu-Nva.

[0029] The γ-glutamyl peptides that can be used in the present invention are preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, γ-Glu-Nva-Gly, γ-Glu-Abu, and γ-Glu-Nva, more preferably γ-Glu-Val-Gly, γ-Glu-Abu-Gly, and γ-Glu-Abu, and particularly preferably γ-Glu-Val-Gly and γ-Glu-Abu. γ-Glu-Val-Gly (CAS registration number: 38837-70-6) is also commonly referred to as "glutamylvalylglycine". Furthermore, γ-Glu-Abu (CAS registration number: 16869-42-4) is also commonly referred to as "γ-glutamyl-2-aminobutyric acid".

[0030] The salts of γ-glutamyl peptide that can be used in the present invention are not particularly limited as long as they are orally ingestible, but for example, as salts with acidic groups such as carboxyl groups, they include salts with alkali metals such as sodium and potassium; salts with alkaline earth metals such as calcium and magnesium; ammonium salts; aluminum salts; zinc salts; salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine; and basic amino acids such as arginine and lysine. Examples of salts with acids include salts with basic groups such as amino groups, which include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid; salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, and adipic acid; and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. These salts may also be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates.

[0031] In the present invention, γ-glutamyl peptide or a salt thereof may be used alone or in combination of two or more of the above.

[0032] The method for producing γ-glutamyl peptide or its salt that can be used in the present invention is not particularly limited, and products produced by known methods (e.g., chemical synthesis, enzymatic methods, fermentation methods, etc.) or similar methods may be used. For example, γ-glutamyl peptide or its salt can be produced by the methods described in International Publication No. 2004 / 011653, Japanese Patent Publication No. 2012-213376, International Publication No. 2012 / 046731, or Japanese Patent Publication No. 2016-168045, or similar methods. Commercially available products (commercially available products) may also be used as γ-glutamyl peptide or its salt.

[0033] The γ-glutamyl peptide or its salt that can be used in the present invention may be a purified product or not. That is, the present invention may use a material containing γ-glutamyl peptide or its salt. In the present invention, the use of γ-glutamyl peptide or its salt includes not only using γ-glutamyl peptide or its salt itself, but also using a material containing γ-glutamyl peptide or its salt, or using γ-glutamyl peptide or its salt itself in combination with a material containing γ-glutamyl peptide or its salt. The content of γ-glutamyl peptide or its salt in a material containing γ-glutamyl peptide or its salt is preferably 100 ppm by weight or more relative to the material. Examples of materials containing γ-glutamyl peptide or its salt include fermentation products containing γ-glutamyl peptide or its salt (e.g., culture solution, bacterial cells, culture supernatant, etc. obtained by culturing microorganisms capable of producing γ-glutamyl peptide), agricultural, fishery, and livestock products containing γ-glutamyl peptide or its salt, and processed products thereof. Examples of such processed products include fermentation products containing γ-glutamyl peptide or a salt thereof that have been subjected to processes such as concentration, dilution, drying, fractionation, extraction, and purification. Specific examples of such processed products include yeast containing γ-glutamyl peptide and yeast extract containing γ-glutamyl peptide (e.g., yeast and yeast extract described in Japanese Patent Publication No. 2012-213376 or International Publication No. 2012 / 046731). The material containing γ-glutamyl peptide or a salt thereof may be purified to a desired degree, and a purity of 3% or more by weight, 5% or more by weight, 10% or more by weight, 20% or more by weight, 30% or more by weight, 50% or more by weight, 70% or more by weight, 90% or more by weight, or 95% or more by weight may be used.

[0034] The agent of the present invention may contain as an active ingredient at least one (preferably at least two, more preferably at least three, and even more preferably all four) selected from the group consisting of (B) (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine.

[0035] The agent of the present invention may further contain, in addition to (A) (i.e., γ-glutamyl peptide or a salt thereof), at least one (preferably at least two, more preferably at least three, and even more preferably all four) selected from the group consisting of (B) (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine.

[0036] In this specification, "(B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine" may be simply referred to as "(B)" for convenience of explanation. Also in this specification, "(B-1) β-caryophyllene oxide," "(B-2) arginine or a salt thereof," "(B-3) valine or a salt thereof," and "(B-4) 2,3,5-trimethylpyrazine" may be simply referred to as "(B-1)," "(B-2)," "(B-3)," and "(B-4)," respectively, for convenience of explanation.

[0037] (B-1) β-caryophyllene oxide The CAS registry number for β-caryophyllene oxide that can be used in the present invention is 1139-30-6.

[0038] The method for producing β-caryophyllene oxide used in the present invention is not particularly limited, and β-caryophyllene oxide produced by known methods (e.g., chemical synthesis, enzymatic methods, extraction methods, etc.) or similar methods may be used. Commercially available β-caryophyllene oxide may also be used.

[0039] (B-2) Arginine or salt thereof The arginine that can be used in the present invention may be the L-isomer, D-isomer, or DL-isomer, but is preferably the L-isomer or DL-isomer, and more preferably the L-isomer.

[0040] The arginine used in this invention may be in the free form or in the form of a salt. Unless otherwise specified, the term "arginine" herein encompasses both the free form and the form of a salt.

[0041] The salts of arginine that can be used in the present invention are not particularly limited as long as they are orally ingestible. Specific examples include salts with inorganic bases, organic bases, inorganic acids, organic acids, and the like.

[0042] Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium; salts with alkaline earth metals such as magnesium and calcium; ammonium salts, and the like. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine; salts with heterocyclic amines such as morpholine and piperidine, and the like. Examples of salts with inorganic acids include salts with hydrohalic acids (e.g., hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, and the like. Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; salts with keto acids such as α-ketoglutaric acid, and the like.

[0043] A specific example of the salts of arginine that can be used in the present invention is arginine hydrochloride.

[0044] The above-mentioned salts of arginine may each be a hydrate (hydrated salt), and examples of such hydrates include monohydrates to hexahydrates and the like. [[ID=]12]

[0045] (B-3) Valine or its salt Valine that can be used in the present invention may be any of the L-form, D-form, and DL-form, but is preferably the L-form or DL-form, and more preferably the L-form.

[0046] Valine that can be used in the present invention may be in the free form or in the form of a salt. The term "valine" in the present specification encompasses the free form as well as the salt form, unless otherwise specified.

[0047] The salts of valine that can be used in the present invention are not particularly limited as long as they are orally ingestible. Specific examples include inorganic bases, organic bases, inorganic acids, and salts with organic acids.

[0048] Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium; salts with alkaline earth metals such as magnesium and calcium; and ammonium salts. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine; and salts with heterocyclic amines such as morpholine and piperidine. Examples of salts with inorganic acids include salts with hydrohalic acids (e.g., hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, etc. Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; and salts with keto acids such as α-ketoglutaric acid.

[0049] A specific example of a valine salt that can be used in the present invention is valine hydrochloride.

[0050] The valine salts mentioned above may be hydrates (hydrated salts), and examples of such hydrates include monohydrate to hexahydrate.

[0051] The methods for producing arginine or its salts and valine or its salts that can be used in the present invention are not particularly limited, and products produced by known methods (e.g., protein hydrolysis, chemical synthesis, enzymatic methods, fermentation, etc.) or similar methods may be used. Furthermore, arginine or its salts and valine or its salts that can be used in the present invention can also be obtained by enzymatically hydrolyzing natural proteins having an amino acid sequence containing the amino acid. Commercially available products (commercially available products) may also be used for arginine or its salts and valine or its salts.

[0052] (B-4) 2,3,5-trimethylpyrazine The CAS registry number for 2,3,5-trimethylpyrazine that can be used in the present invention is 14667-55-1.

[0053] The method for producing 2,3,5-trimethylpyrazine used in the present invention is not particularly limited, and 2,3,5-trimethylpyrazine produced by known methods (e.g., chemical synthesis, extraction, etc.) or similar methods may be used. Commercially available 2,3,5-trimethylpyrazine may also be used.

[0054] The following are examples of active ingredients or combinations of active ingredients used in the present invention: • (A) • (B-1) • (B-2) • (B-3) • (B-4) • (A) and (B-1) • (A) and (B-2) • (A) and (B-3) • (A) and (B-4) • (B-1) and (B-4) • (A), (B-1), and (B-2) • (A), (B-1), and (B-3) • (A), (B-1), and (B-4) • (A), (B-2), and (B-3) • (A), (B-2), and (B-4) • (A), (B-3), and (B-4) • (A), (B-1), (B-3), and (B-4) • (A), (B-2), (B-3), and (B-4) • (A), (B-1), (B-2), (B-3), and (B-4)

[0055] Preferred combinations of active ingredients used in the present invention include the following: • (A) and (B-1) • (A) and (B-2) • (A) and (B-3) • (A) and (B-4) • (A), (B-1), and (B-2) • (A), (B-1), and (B-3) • (A), (B-1), and (B-4) • (A), (B-2), and (B-3) • (A), (B-2), and (B-4) • (A), (B-3), and (B-4) • (A), (B-1), (B-2), and (B-3) • (A), (B-1), (B-2), and (B-4) • (A), (B-1), (B-3), and (B-4) (A), (B-1), (B-2), (B-3), and (B-4)

[0056] In the above description, (A) may be compound (I) or a salt thereof, or compound (II) or a salt thereof, preferably compound (I) or a salt thereof, and more preferably γ-Glu-Val-Gly or a salt thereof. In another preferred embodiment, (A) is preferably compound (II) or a salt thereof, and more preferably γ-Glu-Abu or a salt thereof. In another preferred embodiment, (A) is preferably at least one γ-glutamyl peptide selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu or a salt thereof.

[0057] When the agent of the present invention contains (A) (i.e., γ-glutamyl peptide or a salt thereof), the content of (A) in the agent of the present invention is not particularly limited and can be appropriately set according to the type of (A) and the amount of the agent of the present invention used, but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, still more preferably 0.1% by weight or more, even more preferably 0.2% by weight or more, and particularly preferably 0.3% by weight or more, relative to the agent of the present invention. Furthermore, the content of (A) in the agent of the present invention is usually 100% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0058] When the agent of the present invention contains (B-1) (i.e., β-caryophyllene oxide), the content of (B-1) in the agent of the present invention is not particularly limited and can be appropriately set according to the amount of the agent of the present invention used, etc., but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, even more preferably 0.07% by weight or more, and particularly preferably 0.1% by weight or more, relative to the agent of the present invention. In this case, the content of (B-1) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0059] When the agent of the present invention contains (B-2) (i.e., arginine or a salt thereof), the content of (B-2) in the agent of the present invention is not particularly limited and can be appropriately set according to the type of (B-2) and the amount of the agent of the present invention used, but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, relative to the agent of the present invention. In this case, the content of (B-2) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0060] When the agent of the present invention contains (B-3) (i.e., valine or a salt thereof), the content of (B-3) in the agent of the present invention is not particularly limited and can be appropriately set according to the type of (B-3) and the amount of the agent of the present invention used, but is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.03% by weight or more, even more preferably 0.05% by weight or more, even more preferably 0.1% by weight or more, and particularly preferably 0.3% by weight or more, relative to the agent of the present invention. In this case, the content of (B-3) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0061] When the agent of the present invention contains (B-4) (i.e., 2,3,5-trimethylpyrazine), the content of (B-4) in the agent of the present invention is not particularly limited and can be appropriately set according to the amount of the agent of the present invention used, etc., but is usually 0.000001% by weight or more, preferably 0.00001% by weight or more, more preferably 0.00003% by weight or more, even more preferably 0.00005% by weight or more, even more preferably 0.0001% by weight or more, and particularly preferably 0.0002% by weight or more, relative to the agent of the present invention. In this case, the content of (B-4) in the agent of the present invention is usually 99% by weight or less, preferably 95% by weight or less, more preferably 90% by weight or less, even more preferably 50% by weight or less, and particularly preferably 30% by weight or less, relative to the agent of the present invention.

[0062] The form of the preparation of the present invention is not particularly limited and can be, for example, solid (including powder, granules, etc.), liquid (including slurry, etc.), gel, paste, etc. In one embodiment, the preparation of the present invention may be a combination of a plurality (two or more) of different preparation forms.

[0063] In one embodiment, the agent of the present invention may consist only of (A) or (B). Alternatively, the agent of the present invention may consist only of (A) and (B). In another embodiment, the agent of the present invention may further contain, in addition to (A) or (B), a conventional base depending on the form of the agent of the present invention. Alternatively, the agent of the present invention may further contain, in addition to (A) and (B), a conventional base depending on the form of the agent of the present invention.

[0064] Examples of base materials when the agent of the present invention is in liquid form include water, ethanol, glycerin, propylene glycol, and various animal and vegetable oils.

[0065] Examples of base materials when the preparation of the present invention is in solid form include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, salt, solid fats, silicon dioxide, and mixtures thereof, as well as yeast cells and various powdered extracts.

[0066] The agent of the present invention may optionally contain, in addition to the active ingredients such as (A), excipients, pH adjusters, antioxidants, thickening and stabilizing agents, sweeteners (e.g., sugars), acidulants, spices, colorants, etc., as long as the objective of the present invention is not impaired.

[0067] The agent of the present invention can be manufactured by conventional methods used in the field of food additives and the like. The agent of the present invention may be subjected to, for example, concentration treatment, drying treatment, decolorization treatment, etc., individually or in combination.

[0068] By adding the agent of the present invention to chocolate, the melt-in-the-mouth quality of the chocolate can be improved. Furthermore, by adding the agent of the present invention to chocolate-containing foods, the melt-in-the-mouth quality of chocolate-containing foods can be improved. In the present invention, "good melt-in-the-mouth quality" or "good melt-in-the-mouth quality" of chocolate refers to the sensation that the chocolate melts smoothly and quickly in the mouth, and at the same time as it melts, the flavor of cocoa spreads in the mouth.

[0069] In the present invention, "improvement of melt-in-the-mouth texture" or "improvement of melt-in-the-mouth texture" of chocolate means that, in a sensory evaluation, the following three items are evaluated, and when comparing chocolate with the melt-in-the-mouth texture enhancer of the present invention added to chocolate without the enhancer, the evaluation is improved in at least one of the three items (preferably at least two, more preferably three): (1) The heavy sensation of cocoa fat on the tongue (2) The sensation of cocoa fat melting quickly at body temperature (3) The sensation of cocoa flavor spreading in the mouth at the same time as the chocolate melts. Improvement in melt-in-the-mouth texture can be evaluated, for example, by a sensory evaluation by a professional panel (for example, the sensory evaluation shown in the examples described later).

[0070] The types of chocolate in which the agent of the present invention can be used are not particularly limited, and may be those made primarily from fats and oils (cocoa butter, cocoa butter-like fats, vegetable oils, etc.), sugars (sugar, lactose, maltose, trehalose, etc.), and dairy products (powdered milk, whole milk powder, skim milk powder, etc.), with cocoa content (cocoa mass, cocoa powder, etc.), flavorings, emulsifiers (lecithin, etc.) added as needed, and manufactured through all or part of the usual chocolate manufacturing process (mixing, refining, conching, tempering, molding, cooling, etc.). Examples include dark chocolate, milk chocolate, white chocolate, chocolate bars, fresh chocolate, ganache, bonbons, truffles, etc.

[0071] Cocoa butter-like fats refer to fats and oils that have a triglyceride composition and / or physical properties similar to cocoa butter (fat obtained from cocoa beans, cocoa nibs, or cocoa mass). Here, the triglycerides in cocoa butter mainly consist of palmitic acid (P), stearic acid (St), and oleic acid (O), and have structures such as POP (a structure in which palmitic acid is bonded to the sn-1 and sn-3 positions of the glycerol skeleton, and oleic acid is bonded to the sn-2 position), POST (a structure in which palmitic acid is bonded to the sn-1 position of the glycerol skeleton, oleic acid is bonded to the sn-2 position, and stearic acid is bonded to the sn-3 position), and StOSt (a structure in which stearic acid is bonded to the sn-1 and sn-3 positions of the glycerol skeleton, and oleic acid is bonded to the sn-2 position). Specific examples of cocoa butter-like fats include CBE (Cocoa Butter Equivalent), CBR (Cocoa Butter Replacer), and CBS (Cocoa Butter Substition). These cocoa butter-like fats may be used individually or in combination of two or more types.

[0072] CBE is a fat having a triglyceride composition and physical properties similar to cocoa butter. The method of producing CBE is not particularly limited and may be produced by known methods or similar methods, but for example, natural fats and oils such as palm oil, illipe oil, sal oil, shea oil, kokum oil, and mango kernel oil may be used as is, or they may be produced by processing such natural fats and oils (e.g., transesterification, fractionation, etc.). CBE may also be produced by appropriately mixing the aforementioned natural fats and oils and their processed fats and oils. Commercially available CBE may also be used.

[0073] CBR is a fat that, although its triglyceride composition is not similar to that of cocoa butter, has similar constituent fatty acids and possesses similar physical properties to cocoa butter. The method of producing CBR is not particularly limited and may be produced by known methods or similar methods, but it can be produced, for example, by processing palm oil, soybean oil, etc. (e.g., hydrogenation, fractionation, etc.). Commercially available CBR may also be used.

[0074] Cocoa butter (CBS) is a fat that has similar physical properties to cocoa butter, although its triglyceride composition is not similar to that of cocoa butter, and its constituent fatty acids are also not similar (it has a high proportion of lauric fatty acids). The method of producing CBS is not particularly limited and may be produced by methods that are known or similar, but it can be produced, for example, by processing palm kernel oil, coconut oil, etc. (e.g., hydrogenation, fractionation). Commercially available CBS may also be used.

[0075] The cocoa butter-like fat is preferably CBR.

[0076] In this specification, chocolate-containing foods include foods containing chocolate and foods containing cocoa components. Cocoa components are components derived from cocoa beans, and include, for example, at least one selected from cocoa mass, cocoa butter, and cocoa powder.

[0077] Chocolate-containing foods are not particularly limited as long as they contain chocolate and / or cocoa components. Examples include confectionery ingredients such as chocolate spread, chocolate sauce, chocolate syrup, and chocolate cream; and chocolate confectionery (for example, baked goods such as sponge cake, chocolate cake, brownies, gateau chocolat, fondant au chocolat, chocolate terrine, muffins, madeleines, financiers, macarons, and donuts; and frozen desserts such as mousse, bavarian cream, panna cotta, jelly, pudding, ice cream, and soft serve ice cream).

[0078] The amount of chocolate and / or cocoa components in chocolate-containing foods varies depending on the type of food, but is preferably 0.05 to 60% by weight, more preferably 0.1 to 50% by weight, and even more preferably 0.5 to 40% by weight, relative to the total weight of the food.

[0079] In one embodiment, the agent of the present invention may be added to chocolate in such a way that the amount of (A) (i.e., γ-glutamyl peptide or a salt thereof) added to the chocolate is in a specific proportion to the weight of the chocolate. Here, "weight of chocolate" refers to the weight of the manufactured chocolate or the total weight of the chocolate ingredients. Examples of chocolate ingredients include cocoa mass, cocoa butter, cocoa powder, sugar, milk powder, and fats and oils. When the agent of the present invention is added to a chocolate-containing food product, "weight of chocolate" refers to the weight of the manufactured chocolate-containing food product or the total weight of the chocolate ingredients.

[0080] Specifically, the amount of (A) added to the chocolate is preferably 0.01 ppm by weight or more, more preferably 0.1 ppm by weight or more, even more preferably 0.5 ppm by weight or more, still more preferably 1 ppm by weight or more, even more preferably 1.5 ppm by weight or more, and particularly preferably 2 ppm by weight or more, relative to the weight of the chocolate, from the viewpoint of improving melt-in-the-mouth texture. Furthermore, the amount of (A) added to the chocolate is preferably 100 ppm by weight or less, more preferably 50 ppm by weight or less, even more preferably 30 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 5 ppm by weight or less, and particularly preferably 4 ppm by weight or less, relative to the weight of the chocolate, from the viewpoint of suppressing the generation of off-flavors and improving melt-in-the-mouth texture.

[0081] If the agent of the present invention contains (B), in one embodiment, the agent of the present invention may be added to the chocolate in such a way that the amount of (B) added to the chocolate is a specific ratio to the weight of the chocolate.

[0082] When the agent of the present invention contains (B-1) (i.e., β-caryophyllene oxide), specifically, the amount of (B-1) added to the chocolate is preferably 0.01 ppm by weight or more, more preferably 0.05 ppm by weight or more, even more preferably 0.1 ppm by weight or more, even more preferably 0.3 ppm by weight or more, even more preferably 0.5 ppm by weight or more, and particularly preferably 1 ppm by weight or more, relative to the weight of the chocolate, from the viewpoint of improving melt-in-the-mouth texture. Furthermore, the amount of (B-1) added to the chocolate is preferably 30 ppm by weight or less, more preferably 20 ppm by weight or less, even more preferably 10 ppm by weight or less, even more preferably 5 ppm by weight or less, even more preferably 4 ppm by weight or less, and particularly preferably 3 ppm by weight or less, relative to the weight of the chocolate, from the viewpoint of suppressing the generation of off-flavors and improving melt-in-the-mouth texture.

[0083] When the agent of the present invention contains (B-2) (i.e., arginine or a salt thereof), specifically, the amount of (B-2) added to the chocolate is preferably 1 ppm by weight or more, more preferably 5 ppm by weight or more, even more preferably 10 ppm by weight or more, even more preferably 20 ppm by weight or more, even more preferably 50 ppm by weight or more, and particularly preferably 80 ppm by weight or more, relative to the weight of the chocolate, from the viewpoint of improving melt-in-the-mouth texture. Furthermore, the amount of (B-2) added to the chocolate is preferably 500 ppm by weight or less, more preferably 400 ppm by weight or less, even more preferably 300 ppm by weight or less, even more preferably 200 ppm by weight or less, even more preferably 150 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the weight of the chocolate, from the viewpoint of suppressing the generation of off-flavors and improving melt-in-the-mouth texture.

[0084] When the agent of the present invention contains (B-3) (i.e., valine or a salt thereof), specifically, the amount of (B-3) added to the chocolate is preferably 1 ppm by weight or more, more preferably 5 ppm by weight or more, even more preferably 10 ppm by weight or more, even more preferably 20 ppm by weight or more, even more preferably 50 ppm by weight or more, and particularly preferably 80 ppm by weight or more, relative to the weight of the chocolate, from the viewpoint of improving melt-in-the-mouth texture. Furthermore, the amount of (B-3) added to the chocolate is preferably 500 ppm by weight or less, more preferably 400 ppm by weight or less, even more preferably 300 ppm by weight or less, even more preferably 200 ppm by weight or less, even more preferably 150 ppm by weight or less, and particularly preferably 100 ppm by weight or less, relative to the weight of the chocolate, from the viewpoint of suppressing the generation of off-flavors and improving melt-in-the-mouth texture.

[0085] When the agent of the present invention contains (B-4) (i.e., 2,3,5-trimethylpyrazine), specifically, the amount of (B-4) added to the chocolate is preferably 0.01 ppb by weight or more, more preferably 0.05 ppb by weight or more, even more preferably 0.1 ppb by weight or more, even more preferably 0.3 ppb by weight or more, even more preferably 0.5 ppb by weight or more, and particularly preferably 1 ppb by weight or more, relative to the weight of the chocolate, from the viewpoint of improving melt-in-the-mouth texture. Furthermore, the amount of (B-4) added to the chocolate is preferably 30 ppb by weight or less, more preferably 20 ppb by weight or less, even more preferably 10 ppb by weight or less, even more preferably 5 ppb by weight or less, even more preferably 4 ppb by weight or less, and particularly preferably 3 ppb by weight or less, relative to the weight of the chocolate, from the viewpoint of suppressing the generation of off-flavors and improving melt-in-the-mouth texture.

[0086] When the agent of the present invention contains (B) in addition to (A), in one embodiment, the agent of the present invention may be added to chocolate such that the weight ratio of the amount of (A) to the amount of (B) added to the chocolate is a specific weight ratio. Specifically, from the viewpoint of improving melt-in-the-mouth texture, the weight ratio (A:B) of the amount of (A) to the amount of (B) added to the chocolate is preferably A:B = 1:0.0001 to 400, more preferably A:B = 1:0.0005 to 200, and even more preferably A:B = 1:0.0005 to 100.

[0087] When the agent of the present invention contains (B) in addition to (A), a preferred embodiment of the agent of the present invention is one in which the amounts of (A) and (B) added are in the following ranges relative to the weight of chocolate: (A) 0.01 to 50 ppm by weight of γ-glutamyl peptide or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide 0.1 to 10 ppm by weight, (B-2) arginine or a salt thereof 5 to 500 ppm by weight, (B-3) valine or a salt thereof 5 to 100 ppm by weight, and (B-4) 2,3,5-trimethylpyrazine 0.1 to 10 ppb by weight.

[0088] A more preferred embodiment of the agent of the present invention is one in which the amounts of (A) and (B) added are within the following ranges relative to the weight of the chocolate: (A) 0.1 to 10 ppm by weight of γ-glutamyl peptide or a salt thereof (preferably γ-Glu-Val-Gly or a salt thereof), and (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide 0.1 to 5 ppm by weight, (B-2) arginine or a salt thereof 20 to 100 ppm by weight, (B-3) valine or a salt thereof 20 to 100 ppm by weight, and (B-4) 2,3,5-trimethylpyrazine 0.1 to 5 ppb by weight.

[0089] The timing of adding the agent of the present invention is not particularly limited and it may be added at any time. For example, it may be added during any of the processes of normal chocolate manufacturing [mixing process, refining process, conching process, tempering process], or between processes. For example, before the conching process, during the conching process, or after the conching process. From the viewpoint of improving melt-in-the-mouth texture, it is preferable to add it after the conching process. The tempering process may or may not be performed, but if the tempering process is performed, examples of additions include before the tempering process, during the tempering process, or after the tempering process. From the viewpoint of improving melt-in-the-mouth texture, it is preferable to add it after the conching process or before the tempering process. When some or all of the cocoa mass is replaced with cocoa powder, the conching process may or may not be performed. If the conching process is not performed, the agent of the present invention can be added during any of the processes, such as the mixing process or the refining process, or between processes. The agent of the present invention may be added to the raw materials of chocolate, added to chocolate during the manufacturing process, or added to the manufactured chocolate. When the agent of the present invention is used as a melt-in-your-mouth texture enhancer for chocolate-containing foods, the timing of adding the agent is not particularly limited and may be done at any stage in the food manufacturing process. That is, it may be added to the raw materials of the food, added to food during the manufacturing process, or added to the manufactured food.

[0090] By adding the agent of the present invention to chocolate, the effect of improving melt-in-the-mouth texture is obtained as described above. In the present invention, the effect of improving the melt-in-the-mouth texture of chocolate can be evaluated by sensory evaluation by a panel of experts.

[0091] The agent of the present invention can improve the melt-in-the-mouth texture of chocolate without causing off-flavors. In this invention, "off-flavor" refers to an unpleasant flavor (taste, aroma) that differs from the inherent characteristics of the chocolate to which the agent of the present invention is used. The presence and degree of off-flavor in chocolate can be evaluated by sensory evaluation by a panel of experts.

[0092] The agent of the present invention can be used as an additive to shorten the conching time. "Shortening the conching time" means shortening the time of the conching process in chocolate manufacturing. By adding the agent of the present invention, it is possible to manufacture chocolate with a good melt-in-the-mouth texture with a shorter conching time. When using the agent of the present invention, in one embodiment, the conching time is preferably 72 hours or less, 48 ​​hours or less, 36 hours or less, 24 hours or less, 12 hours or less, 6 hours or less, or 4 hours or less. When using the agent of the present invention, in one embodiment, the conching time is preferably 0.5 to 72 hours, 0.5 to 48 hours, 0.5 to 36 hours, 0.5 to 24 hours, 0.5 to 12 hours, 1 to 6 hours, or 2 to 4 hours.

[0093] The agent of the present invention can be used as an additive to reduce the amount of cocoa raw materials, or to replace some or all of the cocoa raw materials with substitutes. Examples of cocoa raw materials include cocoa beans, cocoa nibs, cocoa mass, and cocoa powder. Examples of substitutes for cocoa raw materials include carob and chicory. When replacing some or all of the cocoa raw materials with substitutes, preferably 5 to 100% by weight, 10 to 100% by weight, 30 to 100% by weight, 50 to 100% by weight, 70 to 100% by weight, or 90 to 100% by weight of the cocoa raw materials can be replaced with substitutes. By adding the agent of the present invention, it is possible to produce chocolate with a good melt-in-your-mouth texture even when reducing the amount of cocoa raw materials, or when replacing some or all of the cocoa raw materials with substitutes.

[0094] The agent of the present invention can be used as an additive to reduce the amount of fat and oil raw materials, or to replace some or all of the fat and oil raw materials with substitutes. Examples of fat and oil raw materials include cocoa butter. Examples of substitutes for fat and oil raw materials include cocoa butter-like fats (e.g., CBE, CBR, CBS), vegetable oils, etc. Other examples of fat and oil raw materials include fresh cream (animal-based fresh cream, vegetable-based fresh cream), etc. Examples of substitutes for fresh cream include milk, etc. When replacing some or all of the fat and oil raw materials with substitutes, preferably 5 to 100% by weight, 10 to 100% by weight, 30 to 100% by weight, 50 to 100% by weight, 70 to 100% by weight, or 90 to 100% by weight of the fat and oil raw materials can be replaced with substitutes. By adding the agent of the present invention, even when the amount of fat and oil raw materials is reduced, or when some or all of the fat and oil raw materials are replaced with substitutes, it is possible to produce chocolate with a good melt-in-the-mouth texture.

[0095] The agent of the present invention can be used as an additive to eliminate the tempering process. By adding the agent of the present invention, it is possible to produce chocolate with a good melt-in-your-mouth texture even without the tempering process.

[0096] The agent of the present invention may be labeled with indications regarding its use, function, etc. Preferably, the indications that may be attached to the agent of the present invention relate to improving the melt-in-the-mouth quality of chocolate. Products on which indications relating to improving the melt-in-the-mouth quality of chocolate are attached to the packaging, container, instructions, promotional materials (including advertisements, websites, etc.) may be included as chocolate melt-in-the-mouth improving agents.

[0097] The present invention also provides a method for improving the melt-in-the-mouth texture of chocolate, which includes adding (A) and / or (B) (which may be referred to simply as "the method of the present invention" herein).

[0098] The (A) that can be used in the method of the present invention is the same as the (A) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0099] The method of the present invention may further include adding (B) in addition to adding (A).

[0100] The (B) that can be used in the method of the present invention are the same as the (B) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0101] In the method of the present invention, the type of chocolate to which (A), etc., is added is the same as the type of chocolate to which the agents of the present invention described above can be used, and the preferred embodiments are also the same.

[0102] In the method of the present invention, the amounts of (A), (B-1), (B-2), (B-3), and (B-4) added to the chocolate, the weight ratio of the amount of (A) to the amount of (B), and their preferred ranges are the same as those described above with respect to the agents of the present invention.

[0103] In the method of the present invention, the timing of adding (A), etc., is not particularly limited and is the same as that described above with respect to the agent of the present invention.

[0104] The method of the present invention may be characterized by at least one selected from (A) and / or (B) by adding (A) and / or (B): reducing the conching time, reducing the amount of cocoa raw material, substituting some or all of the cocoa raw material with a substitute, reducing the amount of oil and fat raw material, substituting some or all of the oil and fat raw material with a substitute, and not including a tempering step.

[0105] The present invention also provides a method for producing chocolate (which may be referred to herein simply as "the method of production of the present invention") comprising adding (A) and / or (B).

[0106] The (A) that can be used in the manufacturing method of the present invention is the same as the (A) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0107] The manufacturing method of the present invention may further include adding (B) in addition to adding (A).

[0108] The (B) that can be used in the manufacturing method of the present invention is the same as the (B) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0109] The types of chocolate that can be produced by the manufacturing method of the present invention are the same as the types of chocolate in which the agent of the present invention described above can be used, and the preferred embodiments are also the same.

[0110] In the manufacturing method of the present invention, the amounts of (A), (B-1), (B-2), (B-3), and (B-4) added to the chocolate, the weight ratio of the amount of (A) to the amount of (B), and their preferred ranges are the same as those described above with respect to the agents of the present invention.

[0111] In the manufacturing method of the present invention, the timing of adding (A), etc., is not particularly limited and is the same as that described above for the agent of the present invention.

[0112] The manufacturing method of the present invention may be characterized by at least one selected from the following: shortening the conching time by adding (A) and / or (B); reducing the amount of cocoa raw material; substituting some or all of the cocoa raw material with a substitute; reducing the amount of oil and fat raw material; substituting some or all of the oil and fat raw material with a substitute; and not including a tempering step.

[0113] The present invention also provides chocolate to which (A) and / or (B) are added (which may be referred to simply as "the present invention's chocolate" in this specification).

[0114] The (A) that can be added to the chocolate of the present invention is the same as the (A) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0115] The chocolate of the present invention may further contain (B) in addition to (A).

[0116] The (B) that can be used in the chocolate of the present invention are the same as the (B) that can be contained in the agent of the present invention as described above, and the preferred embodiments are also the same.

[0117] The types of chocolate in this invention are the same as the types of chocolate in which the agent of this invention can be used as described above, and the preferred embodiments are also the same.

[0118] In the chocolate of the present invention, the amounts of (A), (B-1), (B-2), (B-3), and (B-4) added, the weight ratio of the amount of (A) to the amount of (B), and their preferred ranges are the same as those described above with respect to the agents of the present invention.

[0119] In the chocolate of the present invention, the timing of adding (A), etc., is not particularly limited and is the same as described above with respect to the agents of the present invention.

[0120] The present invention provides a method for producing chocolate manufactured by the manufacturing method of the present invention, or a method for producing a chocolate-containing food product that includes adding the chocolate of the present invention.

[0121] The present invention provides a food product containing the chocolate of the present invention (which may be referred to simply as "the food product of the present invention" in this specification).

[0122] The food or chocolate-containing food of the present invention is not particularly limited as long as it contains chocolate. Examples include confectionery ingredients such as chocolate spread, chocolate sauce, chocolate syrup, and chocolate cream; and chocolate confectionery (for example, baked goods such as sponge cake, chocolate cake, brownies, gateau chocolat, fondant au chocolat, chocolate terrine, muffins, madeleines, financiers, macarons, and donuts; and frozen desserts such as mousse, bavarian cream, panna cotta, jelly, pudding, ice cream, and soft serve ice cream).

[0123] The chocolate content in the food or chocolate-containing food of the present invention varies depending on the type of food, but is preferably 0.05 to 60% by weight, more preferably 0.1 to 50% by weight, and even more preferably 0.5 to 40% by weight, relative to the total weight of the food. The timing of adding the chocolate produced by the manufacturing method of the present invention, or the chocolate of the present invention, is not particularly limited and may be done at any stage of the food manufacturing process. That is, it may be added to the raw materials of the food, added to the food during manufacturing, or added to the manufactured food.

[0124] The present invention will be described in more detail in the following examples, but the present invention is not limited in any way by these examples. In this specification, when "%", "ppm", and "ppb" are mentioned, they mean "weight percent", "weight ppm", and "weight ppb", respectively, unless otherwise specified.

[0125] The γ-Glu-Val-Gly, L-valine, and L-arginine used in this embodiment are all manufactured by Ajinomoto Co., Inc. For the γ-Glu-Abu-containing yeast extract (containing 8% γ-Glu-Abu), a product manufactured by Asahi Group Foods Ltd. (product name: Savorboost KYE) was used. Unless otherwise specified, other raw materials and additives are readily available or can be prepared according to methods commonly practiced in this art, or are commercially available.

[0126] Example 1 Chocolate Production Using the raw materials listed in Table 1, chocolate was produced according to the following procedure.

[0127]

[0128] Cocoa mass was ground in a tabletop mill (Yamamoto Electric Co., Ltd.). Cocoa butter was melted in a double boiler (45-50°C) until liquefied. A conching machine (Premier Chocolate Refiner PG-506) was set up and heated with a hairdryer (below 65°C). Liquid cocoa butter was added to the conching machine as a lubricant. The cocoa mass was gradually added to the conching machine and rotated until the mixture became liquefied. If the mixture cooled and solidified during the process, it was heated with a hairdryer. Once the mixture was liquefied, sugar (powdered sugar) was added to the conching machine in small amounts several times, followed by whole milk powder in small amounts several times. After all the ingredients had been added, the conching machine was stopped, the chocolate was scraped off with a spatula, and any sugar adhering to the drum walls and rollers was removed. The conching machine was then started again and conching was performed (below 65°C). The conching time was 6 hours for the positive control (PC) and 3 hours for the negative control (NC). The conching machine was stopped, and any chocolate adhering to the rollers was scraped off. The chocolate was removed from the drum and transferred to a storage container.

[0129] The following additives were used: γ-Glu-Val-Gly, L-valine (L-Val), L-arginine (L-Arg), 2,3,5-trimethylpyrazine, and β-caryophyllene oxide.

[0130] The sensory evaluation criteria were conducted by a professional panel consisting of three trained panelists. Melt-in-the-mouth sensation was scored for the following items (1 to 5 points, in 0.1 point increments), and the average score was calculated. (1) The heavy sensation of cocoa fat on the tongue (2) The sensation of cocoa fat melting quickly at body temperature (3) The sensation of cocoa flavor spreading in the mouth as the chocolate melts Overall evaluation: Evaluation results summarizing the results of (1), (2), and (3) (how it compares to NC) 5 Significantly stronger (faster) than NC, about the same as PC 4 Slightly stronger (faster) than NC 3 About the same as NC 2 Slightly weaker (slower) than NC 1 Significantly weaker (slower) than NC If the overall score was higher than 3.2 points and there was no off-flavor, it was evaluated as having an effect of improving melt-in-the-mouth sensation.

[0131] Each additive was added to NC (conching time 3 hours) after the conching process at the concentrations listed in Tables 2-1 to 2-5. Scoring was performed based on the above evaluation criteria and overall evaluation to assess the effect on improving melt-in-the-mouth texture. The results are shown in Tables 2-1 to 2-5. If there is no comment, it means that there is no off-flavor (the same applies to the following examples). Sensory evaluation was performed on PC, NC, and NC with additives added without tempering.

[0132]

[0133]

[0134]

[0135]

[0136]

[0137] Example 2 (Combination of two components) Each additive was added to the NC (conching time 3 hours) after the conching process at the concentrations shown in Tables 3-1 and 3-2, and the effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 1. The results are shown in Tables 3-1 and 3-2.

[0138]

[0139]

[0140] Example 3 (Combination of 3 Components) Each additive was added to the NC (conching time 3 hours) after the conching process at the concentrations shown in Table 4, and the effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 1. The results are shown in Table 4.

[0141]

[0142] Example 4 (combination of 4 or 5 components) Each additive was added to the NC (conching time 3 hours) after the conching process at the concentrations shown in Table 5, and the effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 1. The results are shown in Table 5.

[0143]

[0144] The results of Examples 2, 3, and 4 are summarized in Table 6.

[0145]

[0146] From the above results, it was confirmed that an effect of improving melt-in-the-mouth texture can be obtained by adding (A) γ-glutamyl peptide or a salt thereof, and / or (B) at least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine. Furthermore, it was confirmed that the effect of improving melt-in-the-mouth texture is further increased by adding at least one selected from the group consisting of (B-1), (B-2), (B-3), and (B-4) in addition to (A). It was also confirmed that the effect of improving melt-in-the-mouth texture is further increased by combining two, three, four, or five additive components.

[0147] Example 5 The effect was confirmed with chocolate using CBR (Cocoa Butter Replacer) instead of cocoa butter. Using the ingredients listed in Table 7, chocolate was manufactured according to the following procedure: (1) Cocoa butter was melted in a 45°C water bath and CBR (manufactured by Fuji Oil Co., Ltd.) in a 50°C water bath, and the entire amount of whole milk powder was added and mixed. (2) A mixture of coarsely crushed cocoa mass, sugar (powdered sugar), cocoa powder, and lecithin was ground finely in a tabletop mill (Yamamoto Electric Co., Ltd.) (10 seconds of stirring x 3 times constitutes one set, for a total of 2 sets). (3) 1 / 3 of the mixture of cocoa butter or CBR and whole milk powder obtained in (1) was added to the mixture obtained in (2), and stirring was performed in the tabletop mill for one set. The remaining mixture obtained in (1) was added and stirring was performed for 3 more sets (for a total of 4 sets). (4) The obtained chocolate mixture was filled into a mold, degassed, cooled in the refrigerator for 1 hour, and then shaped.

[0148]

[0149] Each additive was added to NC (using CBR) in step (3) above at the concentrations shown in Table 8, and the effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 1. The results are shown in Table 8. PC, NC, and the NC with additives added were subjected to sensory evaluation without tempering.

[0150]

[0151] We confirmed that even when CBR is used instead of cocoa butter, the addition of the agent of the present invention provides an improved melt-in-the-mouth effect. We also confirmed that combining the four additive components further enhances the melt-in-the-mouth effect.

[0152] Example 6 The effect was confirmed in chocolate with and without the tempering process (PC). Using the raw materials listed in Table 9, chocolate was manufactured according to the following procedure. 1. PC (with tempering process) The tempering machine was set up and 200g of base chocolate was placed behind the baffle. The tempering machine was turned on and the milk chocolate button was pressed. Melting was started. When the chocolate temperature reached 42.2°C, the button blinked and the buzzer sounded. The tempering button was pressed twice to start tempering. The chocolate was cooled to its crystallization temperature and then heated again to the appropriate tempering temperature (temperature adjustment 32.2°C → 28.3°C → 30.9°C). The tempering agent was added when the temperature was around 30°C after cooling. Once tempering was complete, the reset button was pressed to stop rotation and warming. The obtained chocolate mixture was poured into a mold, leveled with a spatula, and immediately degassed. 1. Store in the refrigerator for 20 minutes, then in a constant temperature bath at 18°C. After storing for more than 2 hours, remove from the mold and store at 18°C ​​for 24 hours. 2. NC (No tempering process) Melt the base chocolate in a 45°C water bath. Pour the resulting chocolate mixture into a mold and chill in the refrigerator until firm.

[0153]

[0154] Base chocolate: "Couverture Chocolate Milk Flakes" (Daito Cacao Co., Ltd.) Tempering agent: "NK Quick Temper NW" (Nisshin Chemical Co., Ltd.)

[0155] Each additive was added to the base chocolate in a double boiler at the concentrations listed in Table 10, without tempering (NC), and its effect on improving melt-in-the-mouth texture was evaluated. The sensory evaluation criteria were performed by a professional panel consisting of three trained panelists. Melt-in-the-mouth texture was scored for the following items (1 to 5 points, in 0.1-point increments), and the average score was calculated. (1) The heavy sensation of cocoa fat on the tongue (2) The sensation of cocoa fat melting quickly at body temperature (3) The sensation of cocoa flavor spreading throughout the mouth as the chocolate melts Overall evaluation: Evaluation results summarizing the results of (1), (2), and (3) (how does it compare to NC) 5 Much stronger (faster) than NC, about the same as PC 4 Slightly stronger (faster) than NC 3 About the same as NC 2 Slightly weaker (slower) than NC 1 Much weaker (slower) than NC If the overall score is higher than 3.2 points and there is no off-flavor, it is evaluated as having an effect of improving melt-in-the-mouth texture. The results are shown in Table 10. If there is no comment, it means that there is no off-flavor.

[0156]

[0157] It was confirmed that even without performing the tempering process, adding the agent of the present invention improves melt-in-the-mouth texture. It was also confirmed that combining the three additive components (γ-Glu-Val-Gly, L-Val, and β-caryophyllene oxide) further increases the melt-in-the-mouth effect.

[0158] Example 7: Manufacturing of Chocolate Spread The effect was confirmed with a chocolate spread that shortened the conching process. Using the raw materials listed in Table 11, chocolate spread was manufactured according to the following procedure. Palm oil was melted in a water bath to make it liquid. The conching machine (Premier Chocolate Refiner PG-506) was set up and heated with a hairdryer (below 65°C). Liquid palm oil was added to the conching machine as a lubricant. Powdered sugar was gradually added to the conching machine and rotated until the mixture became liquid. If the mixture cooled and solidified during the process, it was heated with a hairdryer. Skim milk powder, cocoa powder, and lecithin were pre-mixed and the mixture was added to the conching machine in small amounts. After the ingredients were mixed, hazelnut paste and vanilla extract were added to the conching machine. The rotation of the conching machine was stopped and powder adhering to the drum walls and rollers was scraped off with a spatula. The conching machine was rotated again and conching was performed until the desired smoothness was achieved. The conching time was 3 hours for the positive control (PC) and 1 hour for the negative control (NC). The conching machine was stopped, and any chocolate spread adhering to the rollers was scraped off. The chocolate spread was removed from the drum and transferred to a storage container.

[0159]

[0160] Palm oil: "PWLNS-N" ＊ Melting point 20°C (Fuji Oil Co., Ltd.) Lecithin: "Sunlecithin A-1" (Taiyo Chemical Co., Ltd.)

[0161] Each additive was added to chocolate spread with a NC (conching time of 1 hour) at the concentrations listed in Table 12, and the effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 6. The additive concentrations in Table 12 represent the concentration of the additive relative to the weight of the chocolate spread. An overall score higher than 3.2 points and no off-flavors were considered to indicate an effect on improving melt-in-the-mouth texture. The results are shown in Table 12. If there is no comment, it means that there were no off-flavors.

[0162]

[0163] We confirmed that adding the agent of the present invention to a chocolate spread with a shortened conching process improves its melt-in-the-mouth texture. We also confirmed that combining three additive components (γ-Glu-Val-Gly, L-Val, and β-caryophyllene oxide) further enhances the melt-in-the-mouth effect.

[0164] Example 8: Preparation of Chocolate Ganache The effect was confirmed by replacing half of the fresh cream fraction with milk in a chocolate ganache. Using the ingredients listed in Table 13, chocolate ganache was prepared according to the following procedure: Chocolate, fresh cream, and milk (NC only) were mixed while warming in a 45°C water bath. The resulting mixture was dispensed into containers and chilled in a refrigerator for 2 hours to solidify.

[0165]

[0166] Each additive was added to the NC (Nutritional Chocolate) at the concentrations listed in Table 14 while warming the chocolate, fresh cream, and milk in a water bath. The effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 6. The additive concentrations in Table 14 represent the concentration of the additive relative to the weight of the chocolate ganache. A score higher than 3.2 points in the overall evaluation and the absence of off-flavors was considered to indicate an effect on improving melt-in-the-mouth texture. The results are shown in Table 14. If there is no comment, it means that there were no off-flavors.

[0167]

[0168] In a chocolate ganache in which half of the fresh cream fraction was replaced with milk, it was confirmed that adding the agent of the present invention resulted in an improved melt-in-the-mouth texture. It was also confirmed that combining three additive components (γ-Glu-Val-Gly, L-Val, and β-caryophyllene oxide) further increased the melt-in-the-mouth effect.

[0169] Example 9: Production of Chocolate Cake The effect was confirmed by replacing cocoa mass with cocoa powder in a chocolate cake. Using the ingredients listed in Table 15, a chocolate cake was produced according to the following procedure: (1) The cake flour and cocoa powder were pre-mixed in a resealable polyethylene bag. (2) The cocoa mass (PC only), chocolate, butter, and fresh cream were mixed together in a double boiler. (3) The eggs and granulated sugar were mixed and whipped in a KitchenAid stand mixer (FMI Co., Ltd.) until it was stiff enough to draw a figure eight (80% whipped). (4) The mixture obtained in (2) was added to the egg mixture obtained in (3) and mixed, then the mixture obtained in (1) was added and mixed lightly. (5) The mixture obtained in (4) was filled into a container (slim pound cake mold) and baked in an oven at 170°C for 25 minutes to produce a chocolate cake.

[0170]

[0171] Each additive was added to NC at the concentrations listed in Table 16. γ-Glu-Val-Gly and L-Val were added in step (1) during the pre-mixing stage, and β-caryophyllene oxide was added in step (4) when mixing the egg mixture obtained in (3) with the mixture obtained in (2). The effect on improving melt-in-the-mouth texture was evaluated in the same manner as in Example 6. The additive concentrations in Table 16 represent the concentration of the additive relative to the total weight of the chocolate cake ingredients. A score higher than 3.2 points in the overall evaluation and the absence of off-flavors were considered to indicate an effect on improving melt-in-the-mouth texture. The results are shown in Table 16. If there is no comment, it means there are no off-flavors.

[0172]

[0173] In a chocolate cake in which cocoa mass was replaced with cocoa powder, it was confirmed that adding the agent of the present invention resulted in an improved melt-in-the-mouth texture. It was also confirmed that combining three additive components (γ-Glu-Val-Gly, L-Val, and β-caryophyllene oxide) further increased the melt-in-the-mouth effect.

[0174] Example 10 Chocolate was manufactured in the same manner as in Example 1, except that the manufacturing additives for the chocolate were replaced with those listed in Table 17. The effect of improving melt-in-the-mouth texture was evaluated in the same manner as in Example 1. If the overall evaluation score was higher than 3.2 points and there was no off-flavor, it was evaluated as having an effect of improving melt-in-the-mouth texture. The results are shown in Table 17. If there is no comment, it means that there was no off-flavor.

[0175]

[0176] Chocolate was manufactured in the same manner as in Example 1, except that the additives were replaced with those listed in Table 18. The effect of improving melt-in-the-mouth texture was evaluated in the same manner as in Example 1. If the overall evaluation score was higher than 3.2 points and there was no off-flavor, it was evaluated as having an effect of improving melt-in-the-mouth texture. The results are shown in Table 18. If there is no comment, it means that there was no off-flavor.

[0177]

[0178] We confirmed that adding γ-Glu-Abu-containing yeast extract improves melt-in-the-mouth texture. We also confirmed that combining three additive components (γ-Glu-Abu-containing yeast extract, L-Val, and β-caryophyllene oxide) further enhances the melt-in-the-mouth texture.

[0179] The present invention provides an agent for improving the melt-in-the-mouth texture of chocolate. By using the agent of the present invention, chocolate with good melt-in-the-mouth texture can be provided even when the conching time is short. By using the agent of the present invention, chocolate with good melt-in-the-mouth texture can be provided even when the cocoa raw material is reduced or substituted, when the fat and oil raw material is reduced or substituted, or when the tempering process is omitted. Furthermore, the present invention provides a method for improving the melt-in-the-mouth texture of chocolate. The method of the present invention can provide chocolate with good melt-in-the-mouth texture even when the conching time is short. The method of the present invention can provide chocolate with good melt-in-the-mouth texture even when the cocoa raw material is reduced or substituted, when the fat and oil raw material is reduced or substituted, or when the tempering process is omitted. Furthermore, the present invention provides chocolate with good melt-in-the-mouth texture and a method for producing the same. The present invention provides chocolate with good melt-in-the-mouth texture and a method for producing the same, even when the conching time is short. The invention provides chocolate with good melt-in-the-mouth texture and a method for producing the same, even when the cocoa raw material is reduced or substituted, when the fat and oil raw material is reduced or substituted, or when the tempering process is omitted.

[0180] This application is based on Japanese Patent Application No. 2025-004757 (filing date: January 14, 2025), the contents of which are fully incorporated herein by reference.

Claims

Chocolate melt-in-your-mouth enhancers containing the following (A) and / or (B) as active ingredients: (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following: (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine. 　 The agent according to claim 1, comprising at least (A). 　 The agent according to claim 1 or 2, wherein (A) comprises at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. 　 The agent according to claim 2, further comprising (B) above. The agent according to claim 2, further comprising (B-1) β-caryophyllene oxide. The agent according to claim 5, further comprising (B-2) arginine or a salt thereof, and (B-3) at least one selected from the group consisting of valine or a salt thereof. (B-4) The agent according to claim 6, further comprising 2,3,5-trimethylpyrazine. The amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate. The amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate. The amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate. The amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate. The agent according to claim 6, which is to be added to chocolate in such a manner. 　 The agent according to claim 1, which is an additive for shortening the conching time, an additive for reducing the amount of cocoa raw material, or for replacing some or all of the cocoa raw material with a substitute, an additive for reducing the amount of oil and fat raw material, or for replacing some or all of the oil and fat raw material with a substitute, or an additive for eliminating the tempering process. 　 A method for improving the melt-in-the-mouth texture of chocolate, comprising adding (A) and / or (B) below: (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following: (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine. 　 The method according to claim 10, wherein at least (A) is added. 　 The method according to claim 10 or 11, wherein (A) comprises at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. 　 The method according to claim 11, further comprising adding (B) above. 　 The method according to claim 11, further comprising adding (B-1) β-caryophyllene oxide. The method according to claim 14, further comprising adding (B-2) arginine or a salt thereof, and (B-3) at least one selected from the group consisting of valine or a salt thereof. (B-4) The method according to claim 15, further comprising adding 2,3,5-trimethylpyrazine. 　 The amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate. The amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate. The amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate. The amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate. The method according to claim 15. 　 The method according to claim 10, characterized by the addition of (A) and / or (B) above, wherein the conching time is shortened, the amount of cocoa raw material is reduced, or some or all of the cocoa raw material is replaced with a substitute, the amount of oil and fat raw material is reduced, or some or all of the oil and fat raw material is replaced with a substitute, and the method is characterized by not including a tempering step. 　 A method for producing chocolate, comprising adding (A) and / or (B) below: (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following: (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine. 　 The manufacturing method according to claim 19, wherein at least (A) is added. 　 The method for producing the product according to claim 19 or 20, wherein (A) comprises at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. 　 The manufacturing method according to claim 20, further comprising adding (B) above. The method for producing the product according to claim 20, further comprising adding (B-1) β-caryophyllene oxide. The method for producing according to claim 23, further comprising adding (B-2) arginine or a salt thereof, and (B-3) valine or a salt thereof. (B-4) The manufacturing method according to claim 24, further comprising adding 2,3,5-trimethylpyrazine. 　 The amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate. The amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate. The amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate. The amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate. The manufacturing method according to claim 24. 　 The manufacturing method according to claim 19, characterized by the addition of (A) and / or (B) above, wherein the addition of (A) and / or (B) is characterized by at least one selected from: reducing the conching time, reducing the amount of cocoa raw material, or replacing some or all of the cocoa raw material with a substitute, reducing the amount of oil and fat raw material, or replacing some or all of the oil and fat raw material with a substitute, and not including a tempering step. 　 Chocolate with the following (A) and / or (B) added: (A) Compounds represented by general formula (I): γ-Glu-X-Gly (I) (wherein X represents an amino acid residue or an amino acid derivative residue) and Compounds represented by general formula (II): γ-Glu-Y (II) (In the formula, Y represents an amino acid residue or an amino acid derivative residue.) At least one γ-glutamyl peptide or a salt thereof selected from the group consisting of the following: (B) At least one selected from the group consisting of (B-1) β-caryophyllene oxide, (B-2) arginine or a salt thereof, (B-3) valine or a salt thereof, and (B-4) 2,3,5-trimethylpyrazine. 　 The chocolate according to claim 28, wherein at least (A) is added. 　 The chocolate according to claim 28 or 29, wherein (A) comprises at least one γ-glutamyl peptide or a salt thereof selected from the group consisting of γ-Glu-Val-Gly and γ-Glu-Abu. 　 The chocolate according to claim 29, wherein the above (B) is further added. The chocolate according to claim 29, further comprising (B-1) β-caryophyllene oxide. The chocolate according to claim 32, further comprising (B-2) arginine or a salt thereof, and (B-3) at least one selected from the group consisting of valine or a salt thereof. (B-4) The chocolate according to claim 33, further comprising 2,3,5-trimethylpyrazine. 　 The amount of (A) added is 0.01 to 50 ppm by weight relative to the weight of the chocolate. The amount of (B-1) added is 0.1 to 10 ppm by weight relative to the weight of the chocolate. The amount of (B-2) added is 5 to 500 ppm by weight relative to the weight of the chocolate. The amount of (B-3) added is 5 to 100 ppm by weight relative to the weight of the chocolate. The chocolate according to claim 33. 　 A method for producing a chocolate-containing food product, comprising adding chocolate produced by the manufacturing method described in claim 19 or 20, or chocolate described in claim 28 or 29. 　 A food product containing chocolate according to claim 28 or 29.

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