Cacao bean-derived material and chocolates

Abstract

The present invention addresses the problem of providing a bluish cacao bean-derived material and chocolates.　This cacao bean-derived material satisfies all of the following requirements for an L* value, an a* value, and a b* value in L*a*b* color space (CIE 1976).　The L* value is 5-60. The a* value is -5 to +20. The b* value is at most 0.

Description

Cocoa bean-derived ingredients and chocolates

[0001] Related Technology This application claims priority to application number 2025-052396, filed with the Japan Patent Office on March 26, 2025. The priority application in whole is incorporated herein by attribution.

[0002] This invention relates to cocoa bean-derived materials and chocolates.

[0003] In the confectionery industry, differentiating products through their "color" and "appearance" is a crucial element in enhancing their value. Chocolate used as a confectionery ingredient is typically white or brown, and other shades can often be adjusted by adding food ingredients other than cocoa. Recently, technologies for producing red chocolate by adjusting the color of cocoa-derived ingredients have been reported (Patent Documents 1 and 2). Adding coloring agents to food products is another way to differentiate their "color." However, the types of coloring agents that can be used are often subject to approval under national laws and regulations, and there may be restrictions on their use. Furthermore, in recent years, an increasing number of consumers are seeking to avoid consuming additives such as coloring agents, and there is a growing demand in the market for color adjustments that do not rely on coloring agents.

[0004] International Publication No. 2009 / 093030, International Publication No. 2022 / 255350

[0005] The inventors considered chocolates with novel color tones. Patent documents 1 and 2 describe the preparation of reddish chocolates by focusing on pH, but they do not suggest other color tones. Furthermore, conventionally, colorants such as gardenia blue and spirulina are added to adjust the color of chocolates to blue. The inventors believed that by preparing a cocoa bean-derived material that has a blue color, which has not been achieved conventionally, it would be possible to provide chocolates with novel color tones without relying on colorants. Therefore, the object of the present invention is to provide a bluish cocoa bean-derived material and chocolates.

[0006] After extensive research, the inventors discovered that a bluish cocoa bean-derived material can be prepared by immersing cocoa beans or their grounds in an aqueous solution containing metal ions and then drying them, leading to the present invention.

[0007] In other words, the present invention encompasses the following: [1] A cocoa bean-derived material whose L*, a*, and b* values ​​in the L*a*b* color space (CIE1976) satisfy all of the following requirements: L* value is 5 or more and 60 or less, a* value is -5 or more and +20 or less, and b* value is 0 or less. [2] The cocoa bean-derived material according to [1], wherein the anthocyanin content is 0.03 mg / g or more and 1 mg / g or less. [3] Chocolates containing 1% by mass or more of the cocoa bean-derived material according to [1] or [2]. [4] Chocolates according to [3], wherein the content of the cocoa bean-derived material is 3% by mass or more and 60% by mass or less. [5] Chocolates containing 1% by mass or more of non-fat cocoa solids, wherein the L*, a*, and b* values ​​in the L*a*b* color space (CIE1976) satisfy all of the following requirements. A method for producing a cocoa bean-derived material, comprising all of the following steps: (1) immersing cocoa beans or ground cocoa beans in an aqueous solution containing metal ions; (2) drying the cocoa beans or ground cocoa beans immersed in step (1); (7) grinding the cocoa beans before step (1); (8) a method for producing a cocoa bean-derived material according to [6] or [7], wherein the metal ions contained in the aqueous solution used in step (1) are ions of at least one metal from the group consisting of aluminum, iron, magnesium, copper, and tin; (9) a method for producing a cocoa bean-derived material according to [6] or [7], wherein the concentration of metal ions contained in the aqueous solution used in step (1) is 0.001% by mass or more and 5% by mass or less;

[10] A method for producing a cocoa bean-derived material according to [8], wherein the concentration of metal ions in the aqueous solution used in step (1) is 0.001% by mass or more and 5% by mass or less.

[11] A method for producing chocolates, comprising the step of blending and mixing at least the cocoa bean-derived material obtained by the method according to [6] or [7].

[12] A method for producing chocolates, comprising the step of blending and mixing at least the cocoa bean-derived material obtained by the method according to [8].

[13] A method for producing chocolates, comprising the step of blending and mixing at least the cocoa bean-derived material obtained by the method according to [9].A method for producing chocolates, comprising the step of blending and mixing at least a cocoa bean-derived material obtained by the manufacturing method described in

[14] and

[10] .

[15] A method for adjusting the color tone of a cocoa bean-derived material, comprising all of the following steps: (1) Immerse cocoa beans or their pulverized product in an aqueous solution containing metal ions; (2) Dry the cocoa beans or their pulverized product that were immersed in step (1). In other words, the present invention can also be said to encompass the following:

[31] A cocoa bean-derived material whose L* value, a* value, and b* value in the L*a*b* color space (CIE1976) satisfy all of the following requirements: L* value is 5 or more and 60 or less, a* value is -5 or more and +20 or less, b* value is 0 or less.

[32] The cocoa bean-derived material according to

[31] , wherein the anthocyanin content is 0.03 mg / g or more and 1 mg / g or less.

[33] Chocolates containing 1% by mass or more of the cocoa bean-derived material described in

[31] or

[32] .

[34] Chocolates according to

[33] , wherein the cocoa bean-derived material content is 3% by mass or more and 60% by mass or less.

[35] Chocolates containing 1% by mass or more of non-fat cocoa solids, wherein the L* value, a* value, and b* value in the L*a*b* color space (CIE1976) satisfy all of the following requirements: L* value is 10 or more and 60 or less, a* value is -5 or more and +20 or less, b* value is 0 or less.

[36] A method for producing a cocoa bean-derived material comprising all of the following steps.

[37] A method for producing a cocoa bean-derived material according to

[36] , comprising the steps of: (1) immersing cocoa beans or ground cocoa beans in an aqueous solution containing metal ions; (2) drying the cocoa beans or ground cocoa beans immersed in step (1);

[38] A method for producing a cocoa bean-derived material according to

[36] or

[37] , wherein the metal ions contained in the aqueous solution used in step (1) are ions of at least one metal from the group consisting of aluminum, iron, magnesium, copper, and tin;

[39] A method for producing a cocoa bean-derived material according to any one of

[36] to

[38] , wherein the concentration of metal ions contained in the aqueous solution used in step (1) is 0.001% by mass or more and 5% by mass or less.A method for producing chocolates, comprising the step of blending and mixing at least one cocoa bean-derived material obtained by the manufacturing method described in any one of

[40]

[36] to

[39] .

[41] A method for adjusting the color of a cocoa bean-derived material, comprising all of the following steps: (1) Immerse cocoa beans or their pulverized product in an aqueous solution containing metal ions; (2) Dry the cocoa beans or their pulverized product that were immersed in step (1).

[0008] The present invention makes it possible to provide a bluish cocoa bean-derived material and chocolates.

[0009] In this invention, "chocolate" refers to all foods in which fats and oils form a continuous phase. In this invention, "chocolate" is not limited to "pure chocolate," "chocolate," "semi-chocolate," and "chocolate-based foods" as defined by the Japan National Chocolate Industry Fair Trade Council, but also includes processed foods that use fats and oils as essential components, such as cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, cocoa butter, cocoa butter substitute, and hard butter. Therefore, "chocolate" includes, for example, matcha-flavored and strawberry-flavored chocolates that are mixed with powders derived from vegetables and fruits, and is a general term for foods in which edible materials are dispersed on a fat and oil base.

[0010] In this specification, cocoa bean-derived materials refer to all materials made from cocoa beans. Examples include cocoa nibs, cocoa cake, cocoa powder, cocoa liquor, cocoa mass, and sweetened or unsweetened chocolate, milk chocolate, or white chocolate. The cocoa bean-derived materials of the present invention are preferably materials containing fat-free cocoa solids such as cocoa nibs, cocoa cake, cocoa powder, cocoa liquor, and cocoa mass. More specifically, the cocoa bean-derived materials are materials with a fat-free cocoa solid content of 10% by mass or more.

[0011] The color tone of the cocoa bean-derived material and chocolates of the present invention can be judged visually, but it can also be evaluated using the L*, a*, and b* values ​​of the color tone as indicators. The L*, a*, and b* values ​​of the color tone are measured using a colorimeter, and an example of a colorimeter is a colorimeter (CR-400: manufactured by Konica Minolta, Inc.). In a preferred embodiment, the cocoa bean-derived material of the present invention has a color tone L* value of 5 or more and 60 or less, an a* value of -5 or more and +20 or less, and a b* value of 0 or less. More specifically, in the case of cocoa mass, in a molten state at a product temperature of 50°C, the color tone L* value is 5 or more and 60 or less, an a* value of -5 or more and +20 or less, and a b* value of 0 or less. In the case of powdered cocoa bean-derived material such as cocoa powder, in a powder state at a product temperature of 25°C, the color tone L* value is 5 or more and 60 or less, an a* value of -5 or more and +20 or less, and a b* value of 0 or less. By adjusting the color L*, a*, and b* values ​​of the cocoa bean-derived material to a predetermined range, it is possible to provide a cocoa bean-derived material and chocolates with good flavor and a bluish tint. In a preferred embodiment, the color L* value of the cocoa bean-derived material has a lower limit of 10, 13, 15, more preferably 18, 20, 23, even more preferably 25, 28, 30, and an upper limit of 58, 55, more preferably 53, 50, and even more preferably 48, 45. The color a* value has a lower limit of -4, -3, more preferably -2, and even more preferably -1. The upper limit is preferably +19, +18, +17, more preferably +16, +15, +14, and even more preferably +13, +12, +11, +10. The color b* value has a lower limit of -40, -38, more preferably -35, -33, and even more preferably -30. The upper limit is preferably -1, more preferably -2, -3, and even more preferably -4. If the color tone in the L*a*b* color space is appropriate, a bluish cocoa bean-derived material can be provided. The color tone of the present invention refers to that expressed in the CIE 1976 color system in the L*a*b* color space. More specifically, the L*a*b* color space is a standard for representing the color of objects, which is also adopted in Japan as JIS (JIS Z 8714-4), where lightness is represented by L* and chromaticity, which indicates hue and saturation, is represented by a* and b*.

[0012] One embodiment of the present invention presents chocolates that are dark blue to light blue or dark bluish-purple to light bluish-purple, and can be made to look different from conventional brown chocolates. The color tone of conventional cocoa bean-derived materials varies depending on the processing method of the cocoa bean-derived materials, but is approximately L* value 10 to 40, a* value +5 to +30, and b* value +1 to +20. The color tone of conventional chocolates using these cocoa bean-derived materials, depending on the amount of cocoa bean-derived material used, is L* value 15 or more and 60 or less, a* value -5 or more and +20 or less, and b* value greater than 0. In one embodiment of the present invention, chocolates have, in a preferred embodiment, an L* value of 10 or more and 60 or less, more preferably 15 or more and 55 or less, even more preferably 20 or more and 54 or less, an a* value of -5 or more and +20 or less, more preferably -4 or more and +18 or less, even more preferably -2 or more and +15 or less, and a b* value of 0 or less, more preferably -0.5 or less, even more preferably -40 or more and -1 or less. If the color tone in the L*a*b* color space is appropriate, chocolates with a bluer tint can be prepared.

[0013] One embodiment of the present invention is chocolate containing 1% by mass or more of non-fat cocoa solids. Preferably, the content of non-fat cocoa solids is 1% by mass or more and 50% by mass or less, more preferably 2% by mass or more and 40% by mass or less, and even more preferably 2.5% by mass or more and 30% by mass or less. In this specification, non-fat cocoa solids refer to the portion of cocoa bean-derived materials such as cocoa mass and cocoa powder that has been excluding cocoa butter and water.

[0014] The chocolates using the cocoa bean-derived material of the present invention preferably contain 1% by mass or more of the cocoa bean-derived material. More preferable content limits are 2%, 3%, 4%, 5%, and more preferably 6%, 7%, and 8% by mass. More preferable upper content limits are 60%, 58%, 55%, 50%, and more preferably 45%, 40%, and 38% by mass. The present invention is superior in that it can produce bluish chocolates if the cocoa bean-derived material content is appropriate.

[0015] In one embodiment, the cocoa bean-derived material of the present invention is preferably brought into contact with an aqueous solution containing metal ions in order to adjust its color. Preferably, the metal ions to be brought into contact are aluminum, iron, magnesium, copper, or tin ions. More preferably, aluminum and iron ions are used. Including one or more of these metal ions is superior in that it allows for the preparation of a bluish cocoa bean-derived material. Methods for bringing the cocoa bean-derived material into contact with a solution containing metal ions include immersion, spraying, coating, and mixing. More specifically, it is preferable to immerse the cocoa bean-derived material in an aqueous solution containing metal ions during the process of manufacturing the cocoa bean-derived material. The form of the metal ions used in the aqueous solution is not particularly limited, but preferably, metal ions in the form of organic acid salts or inorganic salts are used. An organic acid salt is a compound in which an organic acid and a metal ion are bonded, and examples of organic acid salts used in the present invention include phosphates, citrates, acetates, and lactates. Inorganic salts are a general term for salts among inorganic compounds, and examples of inorganic salts used in the present invention include chloride salts, sulfates, inorganic oxides, and nitrates. In one embodiment of the cocoa bean-derived material of the present invention, it is preferable that the aqueous solution of the salt used has a pH of 8 or less. More preferably, the aqueous solution of the salt has a pH of 4 or higher and a pH of 8 or less, even more preferably a pH of 5 or higher and a pH of 7.5 or less, and most preferably a pH of 5.2 or higher and a pH of 7.2 or less. The embodiment of contacting the cocoa bean-derived material with metal ions also includes the embodiment in which a metal utensil such as an iron pot is used, and the metal ions contained in the utensil dissolve into the water to form a solution containing metal ions.

[0016] In one embodiment of the cocoa bean-derived material of the present invention, the cocoa bean-derived material is prepared by immersing it in a solution containing metal ions. The method is illustrated below. The cocoa bean-derived material is placed in a container containing an aqueous solution containing metal ions, and the cocoa bean-derived material is immersed for a certain period of time. After immersion, it is dried to obtain a bluish cocoa bean-derived material. The concentration of metal ions in the solution is not particularly limited, but is preferably 0.001% by mass or more and 5% by mass or less. The lower limit of the more preferable metal ion concentration is 0.002% by mass, 0.004% by mass, and 0.006% by mass, and even more preferably 0.008% by mass and 0.01% by mass. The upper limit of the more preferable metal ion concentration is 4% by mass, 3% by mass, and 2% by mass, and even more preferably 1% by mass, 0.8% by mass, and 0.6% by mass. The ambient temperature and aqueous solution temperature for immersion are 0°C to 100°C, with more preferable upper limits being 80°C, 70°C, 60°C, 50°C, and even more preferably 40°C, 30°C, 25°C, and 20°C. If the immersion conditions are appropriate, a more bluish cocoa bean-derived material can be obtained. The immersion time is preferably 5 minutes to 72 hours, with more preferable lower limits being 10 minutes and 15 minutes, and even more preferably 20 minutes. Furthermore, the more preferable upper limits are 60 hours, 50 hours, and 40 hours, and even more preferably 30 hours and 24 hours. The shape of the cocoa bean-derived material to be immersed is not particularly limited, and examples include cocoa beans themselves, cocoa beans with the outer shell removed, crushed cocoa beans, and dried versions thereof. While immersion can be carried out under atmospheric pressure (1 atmosphere, 1013 hPa), it is also possible to adjust the immersion process within a range of 10 hPa to 5000 hPa. Under pressure conditions lower than atmospheric pressure (reduced pressure conditions), returning to normal pressure from the reduced pressure state may facilitate the penetration of metal ions in the aqueous solution into the cocoa bean-derived material. Immersion under pressure conditions higher than atmospheric pressure (pressurized conditions) may promote the absorption of the aqueous solution into the cocoa bean-derived material, making it easier for metal ions to penetrate the material. There are no particular limitations on the drying method after immersion, but examples include drying at room temperature and pressure, heat drying, and freeze-drying.Freeze-drying is preferred as a drying method that preserves the color of cocoa bean-derived materials and offers good manufacturing efficiency.

[0017] In one embodiment, the cocoa bean-derived material of the present invention preferably has an anthocyanin content of 0.03 mg / g or more and 1 mg / g or less. More preferable lower limits for anthocyanin content are 0.04 mg / g, 0.05 mg / g, 0.06 mg / g, 0.07 mg / g, and even more preferably 0.08 mg / g, 0.09 mg / g, and 0.1 mg / g. More preferable upper limits for anthocyanin content are 0.9 mg / g, 0.85 mg / g, 0.8 mg / g, 0.75 mg / g, and even more preferably 0.7 mg / g, 0.65 mg / g, and 0.6 mg / g. If the amount of anthocyanin is appropriate, a cocoa bean-derived material with a more bluish tint can be obtained.

[0018] The amount of anthocyanins contained in the cocoa bean-derived material of the present invention can be measured using the pH differential method, which involves measuring the absorbance at 520 nm and 700 nm under two conditions, pH 1.0 and pH 4.5, and calculating the total anthocyanin content as equivalent to cyanidin-3-glucoside from these values. The specific method of the pH differential method is described below. - Prepare cocoa beans from which the cocoa husk (the outer shell of the cocoa bean) has been removed, and grind them in a mill to use as a sample. - Weigh the sample (approximately 1 g) into a 15 ml Falcon tube and add 10 ml of extraction solvent (special grade methanol / water = 80 / 20). - Close the lid of the tube, stir for 30 seconds using a vortex mixer, then place it in an ultrasonic cleaner filled with tap water at approximately 40°C and perform ultrasonic treatment for 5 minutes. After 5 minutes of treatment, let it stand in a 40°C water bath for 30 minutes. After standing, stir with a vortex mixer for 30 seconds, then centrifuge (2500 rpm, 25°C, 5 minutes). Collect the supernatant obtained and use it as the extract solution. Dilute the sample extract solution with pH 4.5 and pH 1.0 measurement solutions*, and measure the absorbance at 520 nm and 700 nm (A) using a spectrophotometer. 520nm , A 700nm The temperature (quartz cell, optical path length: 1 cm) is measured, and the total anthocyanin content of the sample extract solution is calculated according to the following formula. Provided that, C: anthocyanin content of the sample (mg / g), A: (A 520nm - A 700nm )pH 1.0-(A 520nm -A 700nm )pH 4.5, (A 520nm - A 700nm )pH 1.0: difference between A 520nm and A 700nm at pH 1.0, (A 520nm -A 700nm )pH 4.5: difference between A 520nm and A 700nm at pH 4.5; 449.2: molecular weight of cyanidin-3-glucoside (g / mol); DF: dilution factor of the sample; 10: volume of the sample extract (mL); 26900: molar extinction coefficient of cyanidin-3-glucoside (L x mol -1 x cm -1 ); W: weight of the sample (g). *The pH 4.5 measurement solution is prepared as 0.4 M sodium acetate-hydrochloric acid buffer / ion exchanged water / methanol = 1 / 1 / 8, and the pH 1.0 measurement solution is prepared as 1N hydrochloric acid / ion exchanged water / methanol = 1 / 1 / 8.

[0019] The cacao bean-derived material of the present invention preferably contains 20 mg / g or more and 100 mg / g or less of polyphenols before being brought into contact with an aqueous solution containing metal ions. More preferably, the content of polyphenols is 25 mg / g or more and 95 mg / g or less, and still more preferably 30 mg / g or more and 90 mg / g or less. If the cacao bean-derived material contains polyphenols within the above preferred range, the effect of the present invention can be exerted more clearly. Examples of polyphenols contained in cacao include monomers such as catechin, and oligomers (dimers or higher polymers) such as procyanidin formed by polymerization of catechin and the like, and tannin.

[0020] In this invention, the polyphenol content is measured using the Folin-Ciocalteu method. More specifically, a cocoa bean-derived material such as cocoa mass is degreased with hexane, and then degreased with methanol to prepare an extract from the sample in which polyphenols are extracted. The extracted solution obtained using the Folin-Ciocalteu method is measured and colorimetrically quantified using a spectrophotometer. The polyphenol content of each sample can be determined from a calibration curve prepared in advance using epicatechin.

[0021] The method for producing the cocoa bean-derived material of the present invention is described below. In one embodiment, the cocoa bean-derived material of the present invention can be produced by the following method: Harvest cocoa pods from cocoa trees. Split open the cocoa pods and collect the cocoa beans from them. Heat the collected cocoa beans. The method of heating the cocoa beans is not particularly limited, but examples include boiling, steaming, dry heating using a constant temperature oven, and heating by microwave irradiation. As for heating conditions, when boiling the cocoa beans, a water temperature of 80°C or higher for 5 to 20 minutes is preferable. Also, when steaming the cocoa beans, conditions such as 80°C or higher for 10 to 30 minutes and when dry heating using a constant temperature oven for 10 to 60 minutes can be exemplified. In one embodiment, the cocoa bean-derived material of the present invention contains a certain amount of anthocyanin or polyphenol. By heating cocoa beans harvested from cocoa pods, polyphenol oxidase is deactivated, allowing the anthocyanin and polyphenol content to exceed a certain level.

[0022] Cocoa beans may be dried as appropriate during the process of preparing cocoa bean-derived materials. The method of drying cocoa beans is not particularly limited, but methods such as sun drying, hot air drying, and indirect heat drying can be used. It is preferable that the cocoa husk, which is the outer shell of the cocoa beans, is removed during the process of preparing cocoa bean-derived materials. The method of removing the cocoa husk is not particularly limited, but one example is given below. The cocoa beans are heated in an oven with an intake and exhaust mechanism at 110°C to 150°C for 3 to 60 minutes. The heated cocoa beans are crushed using a grinder, and the crushed sample is passed through a winnower to obtain cocoa nibs from which the cocoa husk has been removed. An organic salt or inorganic salt of a metal ion is dissolved in water to obtain an aqueous solution containing metal ions. The cocoa nibs obtained above are added to a container containing the obtained aqueous solution, and the cocoa nibs are immersed in the aqueous solution. After soaking, the cocoa bean-derived material of the present invention can be obtained by drying the cocoa nibs together with the soaking liquid to a moisture content of approximately 5% by mass. Here, the cocoa nibs used as the cocoa bean-derived material to be soaked may be in the form of cocoa beans before grinding, or they may be further ground into cocoa mass or defatted cocoa powder. Preferably, the cocoa bean-derived material to be soaked in the aqueous solution has had the cocoa husk removed. Removing the cocoa husk allows for the production of a cocoa bean-derived material with a more bluish tint.

[0023] The chocolates using the cocoa bean-derived materials of the present invention can be manufactured through the chocolate manufacturing process (mixing process, rolling, conching, molding, cooling and solidification process, etc.). Other general chocolate manufacturing methods can be used, such as manufacturing methods that involve mixing and micronizing using a ball mill or bead mill. One example of a manufacturing method is to use oils and fats, sugars, cocoa mass, dairy products, flavorings, emulsifiers, etc. as raw materials, and to have a mixing process, micronizing process (rolling), refining process (conching), cooling process, etc. Another example is to use the same raw materials as above and have a mixing process, micronizing process (pulverization using a ball mill or bead mill), stirring process, cooling process, etc.

[0024] In other words, the present invention can also be described as a method for adjusting the color of cocoa bean-derived materials. The present invention makes it possible to prepare cocoa bean-derived materials and chocolates with previously unexplored color tones.

[0025] The present invention will be described in more detail below with reference to examples of the present invention.

[0026] ● Preparation of Cacao Bean A: Cacao pods were harvested, and the cacao beans were removed from inside the pods. The removed cacao beans were placed in a container filled with hot water at over 80°C, and the beans were heated for 5 minutes while the hot water was maintained at over 80°C. After heating, the cacao beans were removed from the hot water and sun-dried to adjust the moisture content of the beans to approximately 7% by mass. ● Preparation of Cacao Bean B: Cacao pods were harvested, and the cacao beans were removed from inside the pods. The removed cacao beans were placed in a wooden fermentation tank and fermented for 5 days. The fermentation tank was stirred twice during this time, and fermentation proceeded under aerobic conditions by exposing the beans to air. After fermentation was complete, the cacao beans were sun-dried to adjust the moisture content of the beans to approximately 7% by mass.

[0027] ●Preparation of aqueous solutions containing metal ions An alum aqueous solution (alum concentration: 1.0% by mass, aluminum ion concentration: 0.1% by mass) was prepared by adding 1.0 g each of calcined alum (AlK(SO4)2) and sodium bicarbonate (NaHCO3), and adjusting the total volume to 100 g with distilled water. The pH of the solution was 6.82. An iron citrate aqueous solution (sodium iron citrate concentration: 1.0% by mass, ferrous ion concentration: 0.1% by mass) was prepared by adding 1.0 g of sodium ferrous citrate ((C6H6O7)2FeNa4), and adjusting the total volume to 100 g with distilled water. The pH of the solution was 6.97.

[0028] ●Preparation of cocoa mass Cocoa beans A and B, prepared at the preparation site, were prepared into cocoa mass, one of the cocoa bean-derived materials, in the following manner. The fat-free cocoa solids content of the cocoa mass was 43% by mass in both cases. ・Roasting The cocoa beans were roasted for 20 minutes at 120°C using an oven with an intake and exhaust mechanism. ・Preparation of cocoa nibs The roasted cocoa beans were crushed using a grinder, and the crushed samples were passed through a winnower to obtain cocoa nibs from which the cocoa husk had been removed. ・Immersion As described in Table 1, the cocoa nibs obtained from cocoa beans A and B were immersed in an alum aqueous solution, an iron citrate aqueous solution, or distilled water. In Example 4, cocoa beans A were immersed for 120 minutes. In addition, a sample of cocoa nibs obtained from cocoa bean B without immersion treatment (Comparative Example 3) was also prepared. • Drying: The immersed cocoa nibs were freeze-dried together with the aqueous solution used for immersion. Freeze-drying was performed using an EYELA Freeze dryer FD-550 manufactured by Tokyo Rikakikai Co., Ltd. • Grinding and Micronization: Each cocoa nib was ground in a mill and then further micronized in a roll mill to obtain cocoa mass. For each cocoa mass, which is a cocoa bean-derived material, the color tone in the L*a*b* color space and anthocyanin content were measured. Polyphenols were also measured from the ground cocoa beans before immersion. The color tone in the L*a*b* color space was measured using a colorimeter (CR-400: manufactured by Konica Minolta, Inc.) with the cocoa mass in a molten state at a temperature of 50°C. Anthocyanins were measured using the pH differential method, which involved measuring the absorbance at 520 nm and 700 nm under two conditions: pH 1.0 and pH 4.5. The total anthocyanin content was then calculated as the equivalent of cyanidin-3-glucoside. Polyphenols in the cocoa bean-derived material before contact with the metal ion-containing aqueous solution were measured using the Folin-Ciocalteu method. Table 1 shows the aqueous solutions and conditions used for treatment, along with the analytical results.

[0029]

[0030] In the example, the cocoa mass derived from cocoa beans immersed in an aqueous solution containing metal ions had an L* value of 5 or more and 60 or less, an a* value of -5 or more and +20 or less, and a b* value of 0 or less in the L*a*b* color space, and exhibited a bluish hue. Even when the immersion time was changed, it was possible to obtain cocoa mass with a bluish tint.

[0031] ●Chocolate Preparation According to the proportions in Table 2, cocoa mass and sugar were mixed in a mixer along with some of the melted cocoa butter. After the mixed dough was ground in a roll refiner, the remaining cocoa butter and lecithin were added and mixed to prepare chocolate with a non-fat cocoa solids content of 4.3% by mass. The resulting chocolate was tempered using a seeding agent and filled into molds. After cooling in the refrigerator for 30 minutes, the chocolate was removed from the molds and stored overnight at 20°C. Commercially available sugar, cocoa butter, and soy lecithin were used in the preparation of the chocolate.

[0032] The color tones of the obtained chocolates in the L*a*b* color space were measured in the same way as those of cocoa mass. The results are shown in Table 2.

[0033]

[0034] The chocolates prepared using cocoa mass, a cocoa bean-derived material in the examples, had a bluish hue. Furthermore, the flavor of the chocolates in the examples was a fresh, fruity flavor with aromas and astringency reminiscent of grape skins.

[0035] The present invention makes it possible to provide a bluish cocoa bean-derived material and chocolates.

Claims

1. Cocoa bean-derived materials whose L*, a*, and b* values ​​in the L*a*b* color space (CIE1976) meet all of the following requirements: L* value is 5 or greater and 60 or less; a* value is -5 or greater and +20 or less; b* value is 0 or less.

2. The cocoa bean-derived material according to claim 1, wherein the anthocyanin content is 0.03 mg / g or more and 1 mg / g or less.

3. Chocolates containing 1% by mass or more of the cocoa bean-derived material described in claim 1 or 2.

4. Chocolates containing 2% by mass or more and 60% by mass or less of the cocoa bean-derived material described in claim 1 or 2.

5. Chocolates containing 1% by mass or more of non-fat cocoa solids, and whose L*, a*, and b* values ​​in the L*a*b* color space (CIE1976) meet all of the following requirements: L* value is 10 or greater and 60 or less; a* value is -5 or greater and +20 or less; b* value is 0 or less.

6. A method for producing a cocoa bean-derived material, comprising all of the following steps. (1) A step of immersing cocoa beans or ground cocoa beans in an aqueous solution containing metal ions. (2) A step of drying the cocoa beans or ground cocoa beans that were immersed in step (1).

7. A method for producing a cocoa bean-derived material according to claim 6, comprising the step of grinding cocoa beans before step (1).

8. The method for producing a cocoa bean-derived material according to claim 6 or 7, wherein the metal ions contained in the aqueous solution used in step (1) are ions of at least one metal from the group consisting of aluminum, iron, magnesium, copper, and tin.

9. A method for producing a cocoa bean-derived material according to claim 6 or 7, wherein the concentration of metal ions contained in the aqueous solution used in step (1) is 0.001% by mass or more and 5% by mass or less.

10. The method for producing a cocoa bean-derived material according to claim 8, wherein the concentration of metal ions contained in the aqueous solution used in step (1) is 0.001% by mass or more and 5% by mass or less.

11. A method for producing chocolates, comprising the step of blending and mixing at least a cocoa bean-derived material obtained by the production method described in claim 6 or 7.

12. A method for producing chocolates, comprising the step of blending and mixing at least a cocoa bean-derived material obtained by the production method described in claim 8.

13. A method for producing chocolates, comprising the step of blending and mixing at least a cocoa bean-derived material obtained by the production method described in claim 9.

14. A method for producing chocolates, comprising the step of blending and mixing at least a cocoa bean-derived material obtained by the production method described in claim 10.

15. A method for adjusting the color of a cocoa bean-derived material, comprising all of the following steps: (1) Immersing cocoa beans or ground cocoa beans in an aqueous solution containing metal ions; (2) Drying the cocoa beans or ground cocoa beans immersed in step (1).

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