Method for producing composition containing cacao nibs or cacao husks, and composition containing cacao nibs or cacao husks

Abstract

Provided are: a method for producing a composition containing cacao nibs or cacao husks, the method comprising wet-heating cacao beans, crushing cacao beans, and wet-classifying the cacao beans that have undergone both the wet heating and the crushing into cacao nibs and cacao husks; and a composition containing cacao nibs or cacao husks obtained by the production method.

Description

A method for producing a composition containing cacao nibs or cacao husks, and a composition containing cacao nibs or cacao husks

[0001] The present invention relates to a method for producing a composition containing cacao nibs or cacao husks, and a composition containing cacao nibs or cacao husks.

[0002] The aggregate of cacao beans and pulp present inside cacao pods is called "baba". Mainly for the purpose of processing into chocolate, after baba is taken out from cacao pods, it undergoes fermentation and drying to become cacao beans with a seed-like appearance. Said cacao beans are roasted, and classified into cacao nibs and cacao husks by dry classification before grinding. Here, cacao husks are removed because they are high in fiber and result in poor mouthfeel. As a method for this dry classification, a wind sorter or the like is used. For example, Patent Document 1 describes a processing method for cacao beans or / and cacao nibs, which is characterized by rapidly vaporizing moisture in cacao beans or / and cacao nibs.

[0003] Japanese Unexamined Patent Publication No. 2005-143337

[0004] An object of the present invention is to provide a novel method for producing a composition containing cacao nibs or cacao husks, and a composition containing cacao nibs or cacao husks.

[0005] Examples of typical embodiments of the present invention are shown below. <1> A method for producing a composition containing cocoa nibs or cocoa husk, comprising wet heating cocoa beans, crushing cocoa beans, and wet classifying the cocoa beans subjected to both wet heating and crushing into cocoa nibs and cocoa husk. <2> The method according to <1>, wherein the cocoa beans subjected to wet heating are cocoa beans that have been removed from the cocoa pot within 24 hours. <3> The method according to <1> or <2>, wherein the wet heating is wet heating by at least one means selected from the group consisting of boiling and steam heating. <4> The method according to <3>, wherein the wet heating includes wet heating by steam heating, and further includes soaking the cocoa beans in water for 5 minutes or more before steam heating. <5> The manufacturing method according to any one of <1> to <4>, wherein the wet classification is a wet classification by a liquid cyclone method, a centrifugal separation method, or a centrifugal sedimentation method. <6> The manufacturing method according to any one of <1> to <4>, wherein the wet classification is a wet classification by a liquid cyclone method. <7> A composition containing cocoa nibs or cocoa husk obtained by the manufacturing method according to any one of <1> to <6>.

[0006] The present invention also provides: <8> A method for producing cocoa beans according to any one of <1> to <6>, wherein the cocoa beans that are wet-heated are not subjected to the intentional fermentation of baba, drying of baba, heating, or alkali treatment. <9> A food product comprising the composition according to <7>. <10> A food product using the composition according to <7> as a raw material. <11> A method for producing a food product comprising using the composition according to <7> as a raw material. <12> The food described in <10> or the manufacturing method described in <11>, wherein the food is a chocolate product, gummy candy, tablet candy, chewing gum, candy, snack, biscuit, cracker, yokan, bean paste, ice cream, frozen dessert, jelly, pudding, filling, soft drink, smoothie, fruit juice drink, vegetable drink, soy milk drink, tea drink, coffee drink, powdered drink, carbonated drink, alcoholic beverage, spread, margarine, flavoring, dressing, sauce, dip, dipping sauce, roux, yogurt, cream, cheese, milk drink, lactic acid bacteria drink, bread, pasta pizza crust, cake, cake mix, powdered milk, liquid food, food for the sick, nutritional food, supplement, tablet, frozen food, retort food, canned food, microwaveable food, instant soup, instant noodles, or tofu. <12> A non-food product using the composition described in <7> as a raw material. <13> A manufacturing method for a non-food product, which includes using the composition described in <7> as a raw material. <14> The product described in <12> or the manufacturing method described in <13>, wherein the non-food product is husk-based paper, husk-based board, husk-based resin, animal feed, fertilizer, fuel, or incense.

[0007] The present invention provides a method for producing a novel composition containing cocoa nibs or cocoa husks, and a composition containing cocoa nibs or cocoa husks.

[0008] This is the appearance of the liquid cyclone apparatus used in the example. This is the appearance of the apparatus used for depulping in the example. This is the appearance of the apparatus after depulping in the example. This is the appearance of the cocoa pulp separated in the example.

[0009] The main embodiments of the present invention will be described below. However, the present invention is not limited to the embodiments explicitly stated. In this specification, numerical ranges represented by the symbol "~" include the numerical values ​​before and after "~" as the lower and upper limits, respectively. In this specification, the term "process" includes not only independent processes but also processes that are indistinguishable from other processes insofar as the intended function of the process is achieved. In this specification, unless otherwise specified, the temperature is 23°C, the atmospheric pressure is 101,325 Pa (1 atmosphere), and the relative humidity is 50% RH. In this specification, a preferred combination of embodiments is a more preferred embodiment.

[0010] (Method for producing a composition containing cocoa nibs or cocoa husk) The method for producing a composition containing cocoa nibs or cocoa husk according to this embodiment (hereinafter also referred to as "the method for producing this embodiment") includes wet heating of cocoa beans (wet heating step), crushing of cocoa beans (crushing step), and wet classification of the cocoa beans subjected to both wet heating and crushing into cocoa nibs and cocoa husk (classification step). In recent years, the physiological and nutritional functions of cocoa polyphenols and other components in cocoa beans have begun to attract attention. When baba is fermented and dried, the content of cocoa polyphenols, which are known to be useful components, decreases, and there is a risk that the quality will deteriorate when exposed to the external environment. Therefore, there are cases where it is desirable to classify baba into cocoa nibs and cocoa husk without fermenting or drying it. However, in undried cocoa beans, cocoa nibs and cocoa husk are bound together, making classification difficult. According to the manufacturing method of this embodiment, by performing wet classification, it is possible to classify cocoa beans that have not undergone the intentional fermentation and drying of baba into cocoa nibs and cocoa husks. This suppresses the reduction in the cocoa polyphenol content mentioned above, and resolves the quality issues.

[0011] In the manufacturing method of this embodiment, the wet heating step and the crushing step may be performed in either order.

[0012] <Wet Heating Process> In the wet heating process, the cocoa beans are heated in a wet manner. Wet heating means that the cocoa beans are heated while in contact with water. The water may be in a liquid state or a gaseous state.

[0013] Cacao beans refer to the seeds of cacao (Theobroma cacao), and the variety and origin of the cacao beans used as raw materials for the composition of the present invention are not particularly limited. Examples of cacao varieties include Forastero, Criollo, Trinitario, and their derivatives and hybrids. Examples of producing regions include Mexico, Vietnam, Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, and Trinidad and Tobago.

[0014] In the wet heating process, the cocoa beans may be contained within the baba (cocoa pulp), or they may be cocoa beans separated from the pulp in the baba. The method for separating the pulp and cocoa beans from the baba will be described later as the depulping process. If the depulping process is not performed, the heated pulp in the baba during wet heating will easily separate and fall off naturally. In addition, the cocoa beans subjected to the wet heating process may have been crushed beforehand, or the crushing process may be performed after wet heating.

[0015] In one embodiment, the cocoa beans that are wet-heated are those that have been removed from the cocoa pod within 24 hours. Cocoa beans that have been removed from the cocoa pod within 24 hours means that the baba has not been subjected to intentional fermentation or drying. In one embodiment, it is preferable that the cocoa beans that are wet-heated are those that have not been subjected to intentional fermentation, drying, heating, or alkali treatment of the baba.

[0016] The means of wet heating are not particularly limited, but it is preferable that the wet heating be performed by at least one means selected from the group consisting of boiling and steam heating.

[0017] [Boiling] When heating by boiling, for example, the cocoa beans are placed in heated water. Alternatively, the cocoa beans may be placed in water and then heated. The heating temperature is preferably 80 to 100°C, more preferably 90 to 100°C, and even more preferably 95 to 100°C. In one embodiment, boiling water (approximately 100°C) can also be used for boiling.

[0018] The boiling time is not particularly limited, but can be, for example, 10 to 180 minutes, 15 to 120 minutes, 30 to 90 minutes, or 30 to 60 minutes.

[0019] For boiling, fresh water, tap water, or natural water can be used. The mass ratio of cocoa beans to water during boiling is not particularly limited, but when using cocoa beans contained in baba, the amount of water relative to the mass of cocoa beans (assuming 100%) can be 200% or more, 300% or more, 400% or more, 500% or more, etc. Furthermore, the upper limit of the amount of water is not particularly limited, but can be, for example, 1000% or less, 800% or less, etc.

[0020] [Steam Heating] Steam heating can be performed, for example, by placing cocoa beans in a steamer filled with boiling water. Alternatively, water and cocoa beans can be placed in a steamer and then heated. Steam can also be sprayed onto the cocoa beans. The shape of the steamer is not particularly limited, and any steamer conventionally used in the food industry can be used without any particular restrictions.

[0021] The heating time in steam heating is not particularly limited, but can be, for example, 10 to 180 minutes, 15 to 120 minutes, 30 to 90 minutes, or 30 to 60 minutes.

[0022] When steam heating is performed, the cocoa beans may be brought into contact with water before steam heating. Methods of contact include spraying water onto the cocoa beans or immersing them in water. In particular, it is preferable that the wet heating includes wet heating by steam heating and includes immersing the cocoa beans in water for at least 5 minutes before steam heating. The immersion time can be 7 minutes or longer, or 10 minutes or longer. Furthermore, the upper limit of the immersion time is not particularly limited and can be 180 minutes or less, 120 minutes or less, or 60 minutes or less. Examples of water used for immersion include fresh water, tap water, or natural water.

[0023] <Crushing Process> In the crushing process, the cocoa beans are crushed. In the crushing process, the cocoa beans may be contained within the baba, but it is preferable that they be cocoa beans separated from the pulp (cocoa bean pulp) in the baba. One method for separating the pulp and cocoa beans from the baba is the depulping process described later. Alternatively, the wet heating process described above may be performed first to separate the pulp and cocoa beans from the baba.

[0024] The crushing method is not particularly limited and may be wet or dry crushing, but crushers known in the food industry such as muscoloiders, mixers, mills, and cutters can be used. It is preferable to crush the cocoa beans without drying them.

[0025] The maximum diameter of the particles after crushing is not particularly limited, but can be, for example, 10 mm or less, 8 mm or less, 7 mm or less, 6 mm or less, 5 mm or less, 4 mm or less, etc. The lower limit is not particularly limited, but can be, for example, 0.5 mm or more, 1 mm or more, 2 mm or more, etc.

[0026] <Wet Classification Process> In the classification process, the cocoa beans subjected to both wet heating and crushing are wet-classified into cocoa nibs and cocoa husks. Here, wet classification refers to classifying the cocoa beans to be classified while they are dispersed in water.

[0027] Wet classification includes classification based on the specific gravity, particle size, or both of the materials to be classified. While any known method in the food industry can be used for wet classification, it is preferably a wet classification using a liquid cyclone, centrifugal separation, or centrifugal sedimentation method, and more preferably a wet classification using a liquid cyclone. The liquid cyclone classification may be a three-liquid classification or a two-liquid classification.

[0028] In wet classification, for example, in a cyclone system, cocoa nibs with a relatively high specific gravity are discharged from, for example, the lower outlet, while cocoa husk with a low specific gravity is discharged from the upper outlet. In a centrifugal separation or centrifugal sedimentation system, for example, cocoa nibs with a relatively high specific gravity can be obtained as precipitate or in the lower layer, while cocoa husk with a relatively low specific gravity can be obtained as supernatant or in the upper layer. In this way, either a composition containing cocoa nibs or a composition containing cocoa husk can be obtained by wet classification.

[0029] The classification conditions are not particularly limited and can be determined by conducting classification tests according to the raw materials used, the degree of crushing, and the type of equipment. For example, with a cyclone system, the liquid cyclone flow rate can be 150-500 L / min, 200-450 L / min, or 250-400 L / min. However, these conditions will vary depending on the degree of crushing of the cocoa beans.

[0030] <Repeating the Process> If the classification is insufficient, such as when cocoa husks are mixed into a composition containing cocoa nibs, or when cocoa nibs are mixed into a composition containing cocoa husks, a second wet classification may be performed in the manufacturing method of this embodiment. Here, a second crushing may be performed before the second wet classification. The second wet classification is performed, for example, in the same manner as the wet classification process described above. The second crushing is performed, for example, in the same manner as the crushing process described above. Furthermore, in the second crushing, it is also preferable to set the crushing to produce a smaller particle size after crushing than in the previous crushing process. According to this embodiment, crushing is performed in stages, which may increase the manufacturing efficiency of the composition. In the second crushing process, for example, the median diameter can be crushed to 80% or less of the median diameter of the crushed material in the previous crushing process, to 70% or less, or to 60% or less. The lower limit of the above percentage is not limited and can be 10% or more, 20% or more, 30% or more, etc.

[0031] <Depulping Process> The depulping process is the process of separating cocoa beans by removing the pulp (fruit pulp) from the baba. The removal of the fruit pulp from the baba can be done manually or mechanically. In a preferred embodiment, the removal of the pulp is performed using a mechanical separation device. For example, cocoa beans are separated from the fruit pulp and mucilage by a baffle-type pulp separator. The baffle-type pulp separator has a cylindrical sieve with a rotating shaft to which baffles are fixed. The cylindrical sieve has sieve holes on the side of the cylinder. When the baba is placed in this cylindrical sieve and rotated, the fruit pulp and mucilage are removed from the baba by contact with the baffles, and the fruit pulp and mucilage are removed by passing through the sieve holes of the cylindrical sieve. An example of such a device is described in the embodiments below. In addition, any depulping method known in the field of cocoa beans can be used without particular limitation. The removed pulp can be stored and used as an additive in the food described below, or as a raw material for other food products.

[0032] <Other Steps> The manufacturing method of this embodiment may further include other steps besides those described above. These other steps may include any steps that are conventionally known in the food industry, without any particular limitations.

[0033] (Composition) The composition of this embodiment is a composition containing cocoa nibs or cocoa husk obtained by the manufacturing method of this embodiment. The first aspect of the composition of this embodiment is a composition containing cocoa nibs. The second aspect of the composition of this embodiment is a composition containing cocoa husk. Hereinafter, the composition according to the first aspect will also be referred to as the first composition, and the composition according to the second aspect will also be referred to as the second composition. Furthermore, the first composition and the second composition together will be referred to as the composition of this embodiment.

[0034] The first composition of this embodiment contains cocoa nibs and water. The cocoa nib content of the first composition, relative to the total solids, is preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 99% by mass or more. The upper limit of the above content is not particularly limited and may be 100% by mass or less. The cocoa husk content of the first composition, relative to the total solids, is preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, and particularly preferably 1% by mass or less. The lower limit of the above content is not particularly limited and may be 0% by mass or more.

[0035] The second composition of this embodiment contains cocoa husk and water. The cocoa husk content of the second composition, relative to the total solids, is preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 99% by mass or more. The upper limit of the above content is not particularly limited and may be 100% by mass or less. The cocoa nib content of the second composition, relative to the total solids, is preferably 20% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, and particularly preferably 1% by mass or less. The lower limit of the above content is not particularly limited and may be 0% by mass or more.

[0036] <Applications> The first composition of this embodiment can also be dried to obtain cocoa nib powder. If necessary, the dried first composition may be further crushed to obtain the cocoa nib powder. Any known method of crushing cocoa nibs can be used without particular limitation. The first composition and the cocoa nib powder can be used without particular limitation in applications in which cocoa nibs are conventionally used. The first composition of this embodiment can also be pulverized to form a paste. If necessary, the pulverized first composition may be further dehydrated to obtain the paste-like composition. Any known method of pulverizing cocoa nibs can be used without particular limitation. Any known method of dehydrating cocoa nibs can be used without particular limitation. The first composition and the paste-like composition can be used without particular limitation in applications in which cocoa nibs are conventionally used. The second composition of this embodiment can also be dried to obtain cocoa husk powder. If necessary, the dried material of the second composition may be further crushed to obtain the cocoa husk powder. Known methods for crushing cocoa husks are not particularly limited to this method. The second composition and the cocoa husk powder can be used without particular limitation in applications where cocoa husks are conventionally used.

[0037] (Foods using the composition of the present invention) The composition of the present invention can be used as a raw material in the manufacture of food or pharmaceuticals. In the following, food will be used as an example, but those skilled in the art will be able to understand how to apply this explanation to pharmaceuticals as well.

[0038] Furthermore, in one embodiment, the composition of the present invention is used in non-therapeutic uses. Non-therapeutic uses include promoting health and assisting in treatment. Here, assisting in treatment refers to the treatment of diseases or illnesses that is a non-therapeutic use. Examples of assisting in treatment include using it for a subject undergoing treatment for a disease or illness to increase the therapeutic effect or provide nutritional support during treatment; using it for a subject who has undergone treatment for a disease or illness to improve the prognosis or provide nutritional support after treatment; and using it for a subject who is scheduled to undergo treatment for a disease or illness to increase the effectiveness of subsequent treatment or provide nutritional support before treatment. In these embodiments, the food using the composition is not a medicine, but is provided in the form of, for example, a dietary supplement, health food, or supplement.

[0039] In foods using the composition of the present invention, regardless of which component is used, the food safety laws of each country shall take precedence, and the intake shall be below the amount in which safety is guaranteed, or below the acceptable daily intake (ADI).

[0040] Unless otherwise specified, food includes not only food for humans but also food for animals other than humans. Unless otherwise specified, food includes general foods, functional foods, nutritional compositions, and also therapeutic foods (food intended for therapeutic purposes, prepared based on a menu created by a dietitian or other professional in accordance with a diet prescription issued by a physician), therapeutic diets, modified diets, care foods, and foods for therapeutic support. Unless otherwise specified, food includes not only solids but also liquids, such as beverages, drinks, liquid foods, and soups.

[0041] The term "functional food" refers to food that can impart predetermined functionality to a living organism, and generally includes all health foods such as, for example, foods with health claims that include foods for specified health uses (including conditional foods for specified health uses), foods with nutrient function claims, foods for special dietary uses, nutritional supplements, health supplements, dietary supplements (e.g., those in various dosage forms such as tablets, coated tablets, sugar-coated tablets, capsules, and liquids), beauty foods (e.g., diet foods), and the like. Further, in relation to the present invention, the term "functional food" includes health foods to which health claims based on the food standards of the Codex Alimentarius (Joint FAO / WHO Food Standards Programme) are applicable.

[0042] In addition, the composition of the present invention can be used not only for chocolate products but also for foods other than chocolate products.

[0043] Foods produced using the composition of the present invention as a raw material can be in any form such as confectionery, beverages, seasonings, processed foods, prepared side dishes, soups, and the like. More specifically, the foods may be chocolate products (chocolate, sub-chocolate, chocolate confectionery, sub-chocolate confectionery), gummy candies, compressed tablets, chewing gum, candy, snacks, biscuits, crackers, yokan (red bean jelly), sweet red bean paste, ice cream, frozen desserts, jelly, pudding, fillings, soft drinks, smoothies, fruit juice beverages, vegetable beverages, soy milk beverages, tea beverages, coffee beverages, powdered beverages, carbonated beverages, alcoholic beverages, spreads, margarine, flavor seasonings, dressings, sauces, dipping sauces, soup bases, roux, yogurt, cream, cheese, milk beverages, lactic acid bacteria beverages, bread, pizza crust, pasta, cakes, cake mixes, formulated milk powder, liquid diets, foods for sick people, nutritional foods, dietary supplements, tablets, frozen foods, retort foods, canned foods, microwaveable foods, instant soups, instant noodles, and tofu.

[0044] The composition of the present invention also has a high polyphenol content. From this viewpoint, examples of foods to which the composition of the present invention can be preferably applied include foods intended to contain a large amount of polyphenol.

[0045] The content of the composition of the present invention in food is not particularly limited and can be appropriately set depending on the form of the food. For example, the content of the composition of the present invention in food can be 1 to 99% by mass, may be 10 to 90% by mass, or may be 20 to 60% by mass. The content of cocoa nibs obtained from the composition of the present invention in food is not particularly limited and can be appropriately set depending on the form of the food. For example, the content of cocoa nibs obtained from the composition of the present invention in food can be 1 to 99% by mass, may be 10 to 90% by mass, or may be 20 to 60% by mass. In the above embodiment, the content of cocoa husk can be, for example, 5% by mass or less, 3% by mass or less, or 1% by mass or less. In the above embodiment, the lower limit is not particularly limited and may be 0% by mass or more. The content of cocoa husk obtained from the composition of the present invention in food is not particularly limited and can be appropriately set depending on the form of the food. For example, the content of cocoa husk obtained from the composition of the present invention in the food can be 1 to 99% by mass, may be 10 to 90% by mass, or 20 to 60% by mass. In the above embodiment, the content of cocoa nibs can be, for example, 5% by mass or less, 3% by mass or less, or 1% by mass or less. In the above embodiment, the lower limit is not particularly limited and may be 0% by mass or more.

[0046] Foods containing the composition of the present invention may also contain other food ingredients, other food-acceptable active ingredients, and nutritional components in addition to the composition of the present invention. The composition may also further contain food-acceptable additives. Examples of such additives include sweeteners, antioxidants, flavorings, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coatings, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, and the like.

[0047] In the manufacture of food products, the stage at which the composition of the present invention is incorporated is not particularly limited, as long as it does not significantly impair the properties of the composition of the present invention. For example, it can be mixed and incorporated with other raw materials in the early stages of manufacturing.

[0048] The composition of the present invention and the food using the same may indicate that the composition contains a processed cacao bean product, that the content of the processed cacao bean product is high, that the composition contains polyphenols, that the content of polyphenols is high, the effects that can be expected from polyphenols, and that the intake of the food is recommended for a specific subject. The indication may be made directly or indirectly. Examples of direct indications include descriptions on tangible objects such as the product itself, packages, containers, labels, and tags. Examples of indirect indications include advertising and promotional activities carried out via locations or means such as websites, stores, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mailed materials, e-mails, and audio.

[0049] (In addition, products using the composition of the present invention) The composition of the present invention may be used as a raw material for products other than foods. Examples of such products, which use the second composition, include husk-blended paper, husk board, husk-blended resin, filter media, nanofibers, feed, fertilizer, fuel, incense, cosmetics, and the like.

[0050] Hereinafter, the present invention will be described more specifically with reference to Examples. The material types, usage amounts, proportions, treatment methods and the like shown in the following Examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the following Examples are merely specific examples, and do not limit the scope of the present invention. Unless otherwise stated, "%" is based on mass (% by mass).

[0051] (Reference Example: Boiling Test) First, as a preliminary test, the bath ratio and boiling time during boiling were verified.

[0052] <Test Method> In this experiment, cacao pods from Mexico or Vietnam were used. There are no particular restrictions on the type of cacao pod or the designation of the harvesting location. After water was put into a pot and boiled, baba taken out from the cacao pods was put in and boiled under different conditions. After the boiling treatment, 1 kg of water and about 150 g of the boiled baba were put into a bowl for a Ken mixer (KMM770, De'Longhi Japan Corporation). The Ken mixer was set to MAX (600 rpm) and stirred for 30 seconds or 1 minute 30 seconds. After draining water, the number of cacao nibs and cacao husks that could be separated was counted.

[0053] [Reference Example 1] Baba:Water = 1:5 (mass ratio) was boiled for 30, 45, and 60 minutes. (100g baba, 500g water) The results of Reference Example 1 are shown in Table 1. From Reference Example 1, it was confirmed that cocoa nibs and cocoa husks could be easily separated at any of the boiling times of 30, 45, and 60 minutes. It is thought that cocoa nibs and cocoa husks can be separated by wet classification after these boiling treatments.

[0054]

[0055] [Reference Example 2] Baba:Water = 1:4 (mass ratio) was boiled for 30, 45, and 60 minutes. (100g baba, 400g water) The results of Reference Example 2 are shown in Table 2. From Reference Example 2, it was confirmed that even when baba:water = 1:4 (mass ratio), cocoa nibs and cocoa husks could be easily separated at any of the boiling times of 30, 45, and 60 minutes. It is thought that cocoa nibs and cocoa husks can be separated by wet classification after these boiling treatments.

[0056]

[0057] (Example: Steam Test) Next, the effect of pre-soaking in water during steaming on the separation rate was investigated. Approximately 4.5 kg of water was placed in a steamer and brought to a boil. Then, 630 g of baba was arranged in a single layer and steamed. 1 kg of water and approximately 150 g of steamed baba were placed in a Ken mixer bowl. The Ken mixer was set to MAX (600 rpm) and stirred for 30 seconds or 1 minute 30 seconds. The number of shells that could be separated after draining the water was counted.

[0058] [Reference Example 3] The steaming time was set to 30 minutes.

[0059] [Reference Example 4] The steaming time was set to 60 minutes.

[0060] [Reference Example 5] Before steam treatment, water equivalent to 10% of the baba's mass (63g) was sprayed onto the baba, and then steam treatment was performed. The steaming time was 60 minutes.

[0061] [Reference Example 6] Before steam treatment, the baba was soaked in twice its weight in water (1260g) for 10 minutes, and then steam treatment was performed. The steaming time was 60 minutes.

[0062]

[0063] The results from Reference Examples 3-6 confirmed that steam treatment for 30-60 minutes allowed for easy separation of cocoa nibs and cocoa husks. Furthermore, it was suggested that adding water or immersion before steaming could further facilitate this separation. It is believed that wet classification after these steam treatments would allow for the separation of cocoa nibs and cocoa husks.

[0064] (Example: Separation of cocoa nibs and cocoa husks) The following describes the procedure common to the example. (1) The baba was subjected to boiling or steaming. (2) The baba that had undergone wet heat treatment (boiling or steaming) was coarsely crushed in a mascolloider at different clearances. Specifically, the baba was immediately coarsely crushed after high-temperature treatment. At this time, a mascolloider (MKCA6-5JR) manufactured by Masuko Sangyo Co., Ltd., which allows for uniform processing, was used to process the baba at a grinding wheel rotation speed of 3000 rpm. (3) The coarsely crushed material was wet-classified using a liquid cyclone. Specifically, the coarsely crushed baba was separated into cocoa nibs and cocoa husks using a liquid cyclone T-500 manufactured by Murata Industries, Ltd. First, the coarsely crushed baba was dispersed in about 50 L of water. This Baba dispersion was sent to a liquid cyclone at a specific liquid cyclone flow rate, and mainly cocoa nibs were obtained from the lower outlet and mainly cocoa husk from the upper outlet. The appearance of the apparatus is shown in Figure 1. (4) If necessary, the product discharged from the upper part of the liquid cyclone was roughly crushed again with the mascolloider. (5) If necessary, the roughly crushed sample obtained in (4) was wet-classified again with the liquid cyclone. (6) The separation efficiency was determined by the nib ratio in the product discharged from the upper part of the liquid cyclone (upper: nib ratio = mass of cocoa nibs in the upper discharge product / total mass of the upper discharge product) or the husk ratio in the product discharged from the lower part (lower: husk ratio = mass of cocoa husk in the lower discharge product / total mass of the lower discharge product). Upper: A lower nib ratio is preferable because it means that more cocoa nibs can be recovered in the lower discharge product. Lower: A lower husk ratio is preferable because it means that there is less cocoa husk contamination in the lower discharge product. The smaller the sum of the lower husk percentage and upper nib percentage, the better the classification efficiency.

[0065] <Example 1 (No. 1-7)> Mexican cacao baba was boiled for 60 minutes, coarsely crushed with a mascolloider clearance of 4-7 mm, and classified at liquid cyclone flow rates of 264, 295, and 383 L / min. In the following examples, the amount of water used was such that the ratio of baba to water was baba:water = 1:5 (mass ratio). The mascolloider clearance and liquid cyclone flow rate, as well as the nib and husk rates at each level, are shown in Table 4.

[0066]

[0067] The results shown in Table 4 indicate that, under all conditions, a cocoa nib component free of husk was obtained as the lower discharge. Furthermore, it was found that reducing the muscoloider clearance (particle size of the crushed material) could reduce the nib content in the upper discharge.

[0068] <Example 2 (No. 10, 12, 15-20)> Cacao baba from Vietnam (No. 10 and 12 did not undergo the depulping process described below, while No. 15-20 underwent the depulping process described below) was boiled for 60 minutes, coarsely crushed with a mascolloider clearance of 3-7 mm, and classified at a liquid cyclone flow rate of 383 L / min (No. 10, 12, 15, 18). The upper discharged material was again coarsely crushed with a mascolloider clearance of 2-3 mm and classified at a liquid cyclone flow rate of 383 L / min (No. 16, 17, 19, 20). Depulping process: A modified chicken feather removal machine shown in Figure 2 was used, and the cacao pulp was separated by the rotation of the outer circumference without moving the internal baffle plate. Figure 3 shows the state of the apparatus after the separation of cacao pulp, and Figure 4 shows the separated cacao pulp. The mascolloider clearance and liquid cyclone flow rate, as well as the nib and husk rates at each level, are shown in Table 5.

[0069] <Example 3 (No. 14)> Cacao baba from Vietnam was steamed for 10 minutes, coarsely crushed with a mascolloider clearance of 3 mm, and classified at a liquid cyclone flow rate of 383 L / min. The mascolloider clearance, liquid cyclone flow rate, nib content, and husk content at each level are shown in Table 5.

[0070] <Example 4 (No. 21-24)> Vietnamese cacao baba (which underwent the above depulping treatment) was immersed in water for 10 minutes, then steamed for 60 minutes, coarsely crushed with a mascolloider clearance of 5 or 7 mm, and classified at a liquid cyclone flow rate of 383 L / min (No. 21, 23). The upper discharged material was again coarsely crushed with a mascolloider clearance of 2 mm and classified at a liquid cyclone flow rate of 383 L / min (No. 22, 24). The mascolloider clearance, liquid cyclone flow rate, nib content, and husk content at each level are shown in Table 5.

[0071]

[0072] The results shown in Table 5 indicate that under all conditions, a cocoa nib content with low husk contamination was obtained as the lower discharge material. Furthermore, when the nib content in the upper discharge material was high, the manufacturing yield could be improved by processing the upper discharge material again with a muscoloider and performing wet classification.

Claims

1. A method for producing a composition containing cocoa nibs or cocoa husk, comprising: wet heating cocoa beans; crushing cocoa beans; and wet classifying the cocoa beans subjected to both wet heating and crushing into cocoa nibs and cocoa husk.

2. The manufacturing method according to claim 1, wherein the cocoa beans that are wet-heated are cocoa beans that have been removed from the cocoa pot within 24 hours.

3. The manufacturing method according to claim 1 or 2, wherein the wet heating is wet heating by at least one means selected from the group consisting of boiling and steam heating.

4. The manufacturing method according to claim 3, wherein the wet heating includes wet heating by steam heating, and further includes soaking the cocoa beans in water for 5 minutes or more before steam heating.

5. The manufacturing method according to claim 1 or 2, wherein the wet classification is a wet classification by a liquid cyclone method, a centrifugal separation method, or a centrifugal sedimentation method.

6. The manufacturing method according to claim 1 or 2, wherein the wet classification is a wet classification using a liquid cyclone method.

7. A composition containing cocoa nibs or cocoa husks obtained by the manufacturing method described in claim 1 or 2.

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