WO2000016640A1

WO2000016640A1 - Process for producing cacao nibs with improved texture

Info

Publication number: WO2000016640A1
Application number: PCT/JP1999/005085
Authority: WO
Inventors: Yoshihiro Imai; Tetsuo Koyano
Original assignee: Meiji Seika Kaisha, Ltd.
Priority date: 1998-09-18
Filing date: 1999-09-17
Publication date: 2000-03-30
Also published as: JP3652605B2; AU5653399A

Abstract

Cacao nibs having a characteristic aroma and a porous and light texture are produced by adding 10 to 60 % by weight of water or a sugar solution to cacao nibs, immersing the cacao nibs therein so as to impregnate therewith, and then heating the cacao nibs by frying in oil or roasting with sand at 140 to 200 °C. Thus, completely novel cacao nibs which are useful as a material for confectionery and other foods can be produced.

Description

Description Process for producing cocoa nibs with improved texture

The present invention relates to a method for producing cocoa nibs having improved texture, and more particularly, to a method for producing cocoa nibs having improved flavor and texture by immersing cocoa nib, which is the main raw material of chocolate, in an aqueous solution and then subjecting it to high temperature treatment. . Background art

Generally, as a general method of roasting cocoa beans, which is a raw material of chocolate,

(1) A method of roasting the cacao beans by heating the drums from the outside in hot air or a rotating drum while the skin is still on (bean roast). (2) Raw or semi-roasting power A method of removing the skin and then roasting with hot air or a rotating drum (nibrost). (3) Remove the skin from raw or semi-cultivated cocoa beans and heat and grind the cocoa beans (called liquor or cocoa mass). How to cultivate using an exchanger etc.

—Stor) is known.

The cocoa nibs roasted by these methods (hereinafter sometimes simply referred to as “nibu”) or liqueur become raw materials for the production of chocolate, and are further refined by mixing sugar, powdered milk, etc. It is made into chocolate dough.

However, in the above-described method, cultivation is performed at about 110 to 130, so that the obtained cocoa nibs themselves are relatively hard even after cultivation, which is not preferable as a texture.

There is also a method in which cacao nibs are roasted with hot air at a relatively high temperature (at 150 to 190) and used as a material for chiyo-cholate confectionery (Japanese Patent No. 2755131). This is not for the purpose of expanding cocoa nibs, and it is not possible to obtain nibs with a porous and light texture by this method.

On the other hand, the method of expanding grains is to add water to the raw materials, adjust the water content, and then expand by heating.When returning to normal pressure after performing pressure and heat treatment using an extruder A method called swelling using a pressure difference of the above, or water and heat treatment in a cooker, and rolling the rice cake obtained by causing gelatinization of starch, and cutting it into small pieces called pellets A series of methods for producing pellets that are expanded by performing an oil fry and a hot air treatment after leaving them to reach a certain moisture level are well known.

In addition, as a method of treating cocoa beans, water or a sugar solution such as glucose, fructose, sucrose, syrup, etc. is added to raw cocoa beans or semi-roasted cocoa beans in order to improve flavor. A method of heating and drying and roasting at 0 to 140 (Japanese Patent Publication No. 1-318686), Rhizobus, Oligosbolus, Rhizobus oryzae, Rhizobus alhizas, Rhizopus A method of treating with an enzyme produced by Stronifer or the like (Japanese Patent Publication No. 5-63130), a method of immersing cacaonib in a solution of polyphenol oxidase, followed by drying and roasting (Japanese Patent Laid-Open No. No. 1,260,037), a method of producing a flavored beverage material which is seasoned by dipping beans such as cacao beans in water or a dilute aqueous salt solution and then drying. However, none of them are intended to provide cocoa nibs having a porous, light texture and a unique aroma.

Accordingly, a main object of the present invention is to provide a method for producing cacao nibs which is porous and has improved texture.

A second object of the present invention is to provide a method for producing cocoa nibs having a porous, light texture and a unique aromatic and sweet taste. Disclosure of the invention

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the condition of water addition and the method of heating, especially the condition of heat transfer during roasting, are extremely important for the swelling of cocoa nibs and, consequently, the texture. Was found to be an important element.

That is, the method for producing cocoa nibs according to the present invention is characterized in that an aqueous solution is added to cocoa nibs, water is allowed to permeate into the cocoa nibs, and then the cocoa nibs are heat-treated at 140 to 20.

The cocoa nibs used in the treatment method of the present invention may be cocoa nibs obtained by removing shells and germs of raw cocoa beans or semi-roasted potato beans, and sieved to a particle size of 2 to 8 mm. Are preferred.

The reason for making the particle size of cocoa eb uniform is that, first, the cocoa nib that remains clogged in the net during the heat treatment by oil fry described later becomes so-called In order to prevent this, during the heat treatment by roasting sand, which will be described later, remove the cacao nibs which have been swollen by roasting, and sifte through sand (actually, salt powder such as sodium chloride as described later). The nib with a particle size smaller than 3 mm is sensuously less functional in texture as a food material, and conversely, the particle size is 8 mm Larger nibs are obtained in a process in which raw or semi-roasted cocoa beans are subjected to a wind separator to remove shells and jams, and therefore, only a very small amount is obtained due to their size.

The amount of the aqueous solution to be added to the cocoa nibs is 10 to 60% by weight, preferably 20 to 35% by weight, based on the cocoa nibs, so that the maximum expansion of the power nibs in the subsequent heat treatment can be obtained. After addition, leave the mixture at room temperature for at least 10 hours to allow sufficient penetration of moisture inside the cacao nibs.

If the amount of the aqueous solution added is less than 10% by weight, the nibs do not sufficiently expand during the heat treatment, while if it exceeds 60% by weight, water evaporates during heating and the temperature of the heat medium is reduced. Since the temperature drops remarkably, it becomes difficult to control the temperature and disadvantages such as a decrease in the processing capacity of the heating means are not preferred.

As the aqueous solution, water or a sugar solution can be used. When a sugar solution is used, a 20 to 60% by weight aqueous solution of at least one of glucose, fructose and sucrose can be used.

By using a sugar solution instead of water, it is possible to obtain cocoa nibs having an improved texture and a combination of aromatic and sweet tastes that cannot be obtained by conventional methods.

The heat treatment is performed by oil fry or roasted with sand. In the present invention, “oil fry” means a method in which cacao nibs are put into heated edible oil and fat, and the nib is roasted by heat conduction from the oil and fat. Put edible and heat-stable salts (such as sodium chloride or calcium carbonate powder) into the drum to be heated and heat the salts from outside the drum, then put cocoa nibs into the drum and roast. Means the way.

The reason why oil-fried or roasted sand was used was that heat treatment with roasted oil or roasted sand was found to have the highest heat transfer efficiency and increase the expansion rate of cacao nibs.

The temperature of the heating medium used for heating the cocoa nibs, that is, the edible oil or salt heating medium is a high temperature of 140 to 200, and the heating time needs to be adjusted appropriately depending on the temperature of the heating medium. , For example, 180-1 in an oil fry at 180-185

0 5 seconds, roasted sand is 100 to 120 seconds.

In order to promote the maximum expansion of the cocoa nibs, it is desirable to set the heating temperature to 150 to 190. If the temperature is lower than this, the swelling ratio is low and the cacao nibs tend to have a slightly harder texture. This is because it becomes difficult to obtain the degree of roasting. The reason why the expansion ratio of the cacao nibs blown out by the present invention is high is that the conventional hot air roasting method uses air at a temperature of 110 to 130 (specific heat: about 1 J / (g'K)). On the other hand, in the present invention, in addition to heat treatment at a relatively high temperature of 150 to 190, oil having excellent heat transfer ability (specific heat: about 2 J / (g 'K )) Or salts (calcium carbonate, etc .: specific heat: about 0.8I / (gK)), which is considered to be the cause of a large difference in the amount of heat applied to cocoa nibs due to the difference in these specific heats. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described more specifically with reference to Examples, Comparative Examples, Test Examples, and the like. Example 1

After removing the shell and germ by passing the semi-roasted cocoa beans through a wind separator, using cocoa nibs sieved to a particle size of 2 to 8 mm and adding 35% by weight of water to the cocoa nibs. By leaving it at room temperature for 10 hours or more, water was sufficiently permeated to the center of the nib. Thereafter, the cacao nibs were subjected to oil frying at 180.about.185 for 100 to 105 seconds to obtain a cacao nib with a porous and light texture.

Example 2

Instead of oil fry, cacao nibs with a porous and light texture were processed by the same method as in Example 1 except that the cacao nibs were sanded at 180 to 185 for 100 to 120 seconds. I got

Example 3

A method according to Example 1 except that a glucose solution having a concentration of 40% by weight was added to cocoa nibs in a proportion of 35% by weight in place of water, and the mixture had a characteristic sweetness and aromaticity and a porous and light texture. I got cocoa nibs.

Comparative Example 1 The cacao nibs obtained by removing the shell and germ by subjecting the half-roasted cocoa beans to a wind separator are used as is with a conventional hot air port without water addition treatment.

The roasted cacao nibs were obtained by roasting at a temperature of 170 to 190 for a predetermined time. In addition, the obtained cocoa nibs were sieved to a particle size of 2 to 8 mm and sorted to obtain the desired roasted cocoa nibs.

Test example 1 (sensory evaluation)

10% by weight or 15% by weight of the cacao nib obtained in Example 1 was added to a chocolate raw material having a mixing ratio shown in Table 1 below, and chocolate was produced by a conventional method. The obtained chocolate was subjected to a sensory evaluation by 20 panelists, and the results are shown in Table 2.

In addition, sensory evaluation was carried out using cacao nib alone, and chocolate was similarly produced using the roasted cacao nib obtained in Comparative Example 1 as a control, and sensory evaluation was carried out. table

Sweet chocolate milk chick

Cacao mass 4 0 cacao mass 2 0

Cocoa butter 1 7, 5 parts by weight Cocoa butter 1 5 3 parts by weight Sugar 4 1.9 6 parts by weight Sugar 4 4 1 6 parts by weight Lecithin 0.5 part by weight Whole milk powder 2 0

Vanillin 0.04 parts by weight Lecithin 0 5 parts by weight Vanillin 0.4 parts by weight Table 2

① In the case of cacao nib alone

Example 1 Comparative Example 16 people 4 responded that they had good texture and good texture

1 4 6 Those who say savory 1 5 5 Overall

② Sweet chocolate (when cacao nib addition rate is 10%)

Example 1 Comparative Example 1 17 3 respondents said that they had good texture and were texture-friendly

1 6 4 Those who said it was savory 1 6 4 Overall

③ Sweet chocolate (when cacao nib addition rate is 15%)

Example 1 Comparative Example 1 1 9 people answered that they had good texture and good texture.

16 people 4 people who said that it was savory 1 person 2 people who answered that it was generally good ④milk chocolate (cacao nib addition rate 10%)

Example 1 Comparative Example 1 15 5 respondents who feel good to the touch and taste good

1 5 5 Those who say savory 1 5 5 Overall ⑤Milk chocolate (with cacao nib addition rate of 15%)

Example 1 Comparative Example 1 16 people 4 who answered that the texture was good and the texture was good

1 7 3 Those who answered that it was savory 1 7 3 Those who answered overall good Test example 2 (measurement of expansion ratio)

The cocoa nibs having a particle size of 2 to 8 mm obtained in Examples 1 and 2 and Comparative Example 1 were placed in a 100 ml measuring cylinder, and weighed in a volume of 100 ml. The bulk density was measured, and the expansion ratio was determined by comparing the bulk density of the raw nib with the bulk density measured in the same manner. The results are shown in Table 3. Table 3

Heating method Bulk density (g / ml) Swelling rate Raw nib 0.5 2 100% Example 1 Oil fry 0.38 ~ 0.4 1 1 2 7 ~; 1 36% Example 2 Sand roasting 0 0.42 ~ 0.46 1 1 3 ~: 1 2 4% Comparative Example 1 Hot air roast 0.48 ~ 0.5 0 10 10 4 ~; L 08% Industrial applicability

ADVANTAGE OF THE INVENTION According to this invention, the cocoa nib which is fragrant and has a high expansion ratio can be obtained, and a texture can be improved compared with the conventional oral cacao nib. In addition, when treated with a sugar solution, a unique aroma and sweetness can be added.

The cocoa nibs obtained by the present invention have an improved texture and are therefore useful as a new food material that can be used for chocolate, baked goods and other foods.

Claims

The scope of the claims

1. A method for producing cocoa nibs, comprising adding an aqueous solution to cocoa nibs, allowing water to permeate the cocoa nibs, and then heating the cocoa nibs at 140 to 20 O :.

2. The method of claim 1, wherein the aqueous solution is water or a sugar solution.

3. The method for producing cocoa nibs according to claim 1, wherein the aqueous solution is added in an amount of 10 to 60% by weight based on the cocoa nibs.

4. The method for producing cocoa nibs according to claim 1 or 2, wherein the sugar solution is at least one 20 to 60% by weight aqueous solution of glucose, fructose and sucrose.

5. The cacao nib production method according to claim 1, wherein the heat treatment is performed by oil fry or roasted with sand.