JP7779663B2 - Cheese or cheese-like food products containing cocoa compositions - Google Patents

Description

The present invention relates to a cheese or cheese-like food product containing a cocoa composition.

Cacao polyphenols are one of the components that are expected to have various health benefits, and their incorporation into cheese is being considered.

For example, Patent Document 1 relates to a method for producing cylindrical double-structured cheeses, which combines a first step of pre-cooling two types of heated and melted cheeses to a temperature range where they will not flow and form a new surface; a second step of extruding the cheeses through a double-tube nozzle and then cutting and shaping the double-structured cheeses using multiple cutters with acute-angle cutting surfaces; and a third step of cooling and solidifying the shaped cheeses to a temperature where they will not lose their shape. This document describes the formation of a double-structured cheese by adding cocoa powder to the ingredients for the outer layer of the double-structured cheese (Example 3). Patent Document 2 also relates to food products such as chocolate, which are characterized by the blending or addition of cocoa ingredients containing caffeine and polyphenols and pungent ingredients containing capsaicin and other flavorings into or with food products such as chocolate, ice cream, sauces, pastes, and cheese. In light of the relatively high calorie content of chocolate, this food product is described as being characterized by the blending of cocoa ingredients containing polyphenols, which are expected to have medicinal properties, and pungent ingredients containing capsaicin, which are believed to reduce fat accumulation, into food products such as cheese. Furthermore, Patent Document 3 relates to a food product characterized by containing at least 30% by weight of alkalized cocoa shells, based on the total weight of the alkalized cocoa shells and cocoa powder in the food product. This food product was developed with the objective of providing a food product that has a good chocolate flavor while providing an edible and valuable nutrient source and avoiding the drawback of cocoa shells, which increase the cereal-like flavor of fiber. This document describes a cream cheese spread prepared by mixing alkalized cocoa shells with a cream cheese spread base and other listed ingredients (Example 14).

Meanwhile, cocoa beans, the raw material for chocolate, are rich in polyphenols. While cocoa mass and cocoa powder are well-known examples of conventional processed cocoa beans, several other methods have also been investigated. For example, Patent Document 4, which relates to cocoa nibs, which are used as a raw material for chocolate and cocoa powder, proposes a method for processing cocoa nibs, which involves steaming the nibs, adding an appropriate amount of enzymes, reacting them with water at 30-60°C, and then drying and roasting them. This method improves crispiness, removes the unpleasant odor of the nibs, and shortens the conching time in chocolate production. It states that the nibs obtained in this way can be used in a wide range of confectionery products, including chocolate, candy, caramel, cakes, and biscuits, among others. Patent Document 5 proposes a method for processing beverage beans such as cocoa beans and coffee beans into a new food product that can be consumed directly. This method involves soaking the beverage beans in water or a diluted salt solution, removing them, then soaking them in a seasoning liquid for a period of time required for the seasoning liquid to be absorbed by the beverage beans, then removing them, and then drying them. This method explains that by pre-treating the beans in water or a diluted salt solution before seasoning them with the seasoning liquid, the bitterness commonly associated with beverage beans is reduced, resulting in flavored beans with a sweet and soft texture that can be consumed directly. Patent Document 6 also proposes a method for obtaining cocoa beans with reduced polyphenol oxidase activity and a high polyphenol content by treating unfermented, unroasted raw cocoa beans with a combination of steam steaming and drying. It explains that the cocoa beans after steaming have a total polyphenol content in the range of 0-30 g per 100 g of cocoa beans, and a low molecular weight polyphenol content of 0-20 g per 100 g of cocoa beans. It also explains that the resulting cocoa beans can be used to produce cocoa liquor, cocoa powder, or extracts with high polyphenol content, and that products derived from such cocoa beans can be used in confectionery products, chocolate, and cocoa-containing products.

In addition, a report has been published on the presence of starch, the shape of bean paste particles, and textural characteristics of bean paste obtained by boiling, grinding, and dehydrating azuki beans, kidney beans, peanuts, and soybeans under pressure, as well as on paste made by adding the bean paste to a sugar solution and kneading the mixture (Non-Patent Document 1). This report describes the production of bean paste using kidney beans, peanuts, and soybeans, which are not typically used as bean paste ingredients other than azuki beans, but does not mention the use of cocoa beans. Generally, beans with a high starch content are considered suitable for bean paste, and cocoa beans have a lower starch content and a higher oil content than azuki beans, kidney beans, peanuts, and soybeans. Therefore, cocoa beans are typically processed by grinding them in a dry state after roasting to impart their characteristic aroma and physical properties.

Japanese Patent Application Publication No. 5-236875 Japanese Patent Application Laid-Open No. 2002-272376 Japanese Patent Application Laid-Open No. 2010-088430 Japanese Patent Application Laid-Open No. 1977-068777 Japanese Patent Application Publication No. 10-033119 Publication US8048469 PCT/JP2020/037486 (unpublished prior to filing of this application)

Japanese Journal of Home Economics, Vol.50, No.4, pp323-332, 1999

When preparing cheese or cheese-like foods that are high in cocoa polyphenols, it is common to blend them with conventional cocoa ingredients such as cocoa mass and cocoa powder, which are high in polyphenols. However, if a large amount of cocoa ingredients is blended into cheese or cheese-like foods so that they contain enough polyphenols to provide physiological functions when consumed in normal amounts, the resulting food can have a bitter taste and be less palatable.

Therefore, there is a demand for cheese or cheese-like foods that are enriched with cocoa polyphenols and have a good flavor.

The applicant has been studying new food materials using cacao beans as a raw material (Patent Document 7). The present invention provides the following:
[1] A cheese or cheese-like food product containing any one of the following cocoa compositions (a) to (d):
(a) a cocoa composition having a particle size distribution in the range of 10 μm to 1.5 mm and containing undisrupted cocoa cells;
(b) a cocoa composition having a free fat content per oil of 60% by weight or less;
(c) a cocoa composition having 30% or more unbroken cocoa bean cells in the cocoa bean cells;
(d) A cocoa composition containing unbroken cocoa bean cells, having a breaking strength of 3 kgf or less.
[2] The cheese or cheese-like food according to 1, having a polyphenol content of 0.05% by weight or more.
[3] The cheese or cheese-like food according to 1 or 2, having a polyphenol content of 0.3% by weight or more.
[4] The cheese or cheese-like food according to any one of [1] to [3], having a procyanidin content of 0.015% by weight or more.
[5] The cheese or cheese-like food according to any one of [1] to [4], wherein the amount of the cacao composition in the raw materials is 1 to 20%.
[6] The cheese or cheese-like food according to any one of 1 to 5, which is a processed cheese or a cheese-like food.
[7] The cheese or cheese-like food according to any one of 1 to 5, which is Camembert cheese.

By blending a composition containing undisrupted cocoa cells with cheese or a cheese-like food, it is possible to obtain a cheese or cheese-like food that is rich in polyphenols and has little bitterness.

Microscopic photographs of each cocoa bean processed product: a) unfermented raw cocoa beans, b) cocoa beans after heat treatment, c) cocoa composition, d) cocoa mass Confocal microscope photographs of each cocoa bean processed product: a) dried cocoa beans (unfermented), b) cocoa composition, c) cocoa mass Particle size distribution a) Cocoa composition produced using a 60 mesh sieve, b) Cocoa mass Approximately 2 g of the product was weighed into a microtube and centrifuged (16,000 rpm, 10 minutes). Photographs taken after this were taken: a) Cocoa composition, b) Left: cocoa mass, right: commercially available milk chocolate Breaking strength measurement results A: Unfermented dried cocoa beans, B: Unfermented roasted cocoa beans, C: Unfermented boiled (1 hour) dried cocoa beans, D: Unfermented boiled (2 hours) dried cocoa beans

The present invention relates to a cheese or cheese-like food product containing any one of the following cocoa compositions (a) to (d):
(a) a cocoa composition containing unbroken cocoa cells and having a particle size distribution in the range of 10 μm to 1.5 mm; (b) a cocoa composition having a free fat content per oil of 60% by weight or less; (c) a cocoa composition containing 30% or more unbroken cocoa bean cells; (d) a cocoa composition containing unbroken cocoa bean cells and having a breaking strength of 3 kgf or less. In the present invention, when the amount of an ingredient or material contained in a food is expressed as a percentage (%, or part), it is based on weight (mass) unless otherwise specified.

<Cheese or cheese-like foods>
In the present invention, unless otherwise specified, the term "cheese" refers to natural cheese and processed cheese as defined in the "Fair Competition Code for the Labeling of Natural Cheese, Processed Cheese, and Cheese Food" (Notice No. 27 of the Fair Trade Commission, April 9, 1971). In addition, in the present invention, the term "cheese-like food" refers to either 1) or 2) below, unless otherwise specified:
1) Cheese food as defined in the above regulations;
2) Foods that fall under the category of milk and dairy products and foods that use these as their main ingredients (milk, etc.) as defined in the Ministerial Ordinance on the Compositional Standards of Milk and Dairy Products (also known as the Milk, etc. Ministerial Ordinance) (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), and that contain at least one type of natural cheese or processed cheese .

<Cocoa Composition>
(Main features)
The cocoa composition used in cheese or cheese-like foods is a material processed from cocoa beans and has the following characteristics:
1) Contains unbroken cocoa bean cells.
2) The particle size distribution is 10 μm to 1.5 mm.
Alternatively, it has the following characteristics:
3) The weight ratio of the free fat content to the oil content is 60% or less. In the present invention, when referring to the proportion or rate of a component contained in a composition, etc., it is based on weight unless otherwise specified.
Alternatively, it has the following characteristics:
4) The ratio of unbroken cells to the total cocoa bean cells is 30% or more.
Alternatively, it has the following characteristics:
1) Contains unbroken cocoa bean cells.
5) The breaking strength is 3 kgf or less.
Note that the cocoa composition does not include whole raw cocoa beans. Examples of whole raw cocoa beans include natural cocoa beans themselves and fermented cocoa beans themselves. Furthermore, the cocoa composition does not include existing cocoa nibs. Cocoa nibs are cocoa beans from which the shell has been removed and which have not been heated in the presence of moisture. However, cocoa nibs also include those that have been heat-sterilized and/or roasted, as commonly used in general chocolate and cocoa production. Cocoa nibs also include crushed products of the above.

One of the characteristics of cocoa compositions is that they are heated in the presence of moisture (moist heating). The presence or absence of moisture when heat-treating cocoa beans can affect the components and composition of the treated cocoa beans. Examples of moist heating include boiling, steaming, braising, and microwave heating in the presence of moisture. The term moist heating does not include heating for the purposes of sterilization or roasting. As described below, the temperature and time for moist heating are preferably conditions that can inactivate the polyphenol oxidase contained therein to some extent and soften the beans so that their breaking strength falls within a certain range.

Not only processed cocoa beans (wet-heated and crushed products) that have been heated in the presence of moisture and crushed so as to leave a relatively large number of uncrushed cells, but also wet-heat-treated cocoa beans (wet-heated beans) and dried products thereof (wet-heated and dried beans) for crushing in this manner, crushed wet-heat-dried beans (wet-heated and crushed products), and dried cocoa beans (dried beans) for wet-heating and crushing can all be directly or indirectly implemented as cocoa compositions.

One of the characteristics of cocoa compositions is that they have a special particle size distribution. When lined up alongside conventional cocoa bean processed products, the order of particle size from smallest to largest is cocoa mass and cocoa liquor, cocoa composition, cocoa nibs, and whole beans. In the particle size distribution of regular cocoa mass, more than 98% of the particles fall within the 0.5-100 μm range, with a single peak in the 5-20 μm range. Furthermore, the particle size of cocoa nibs varies depending on the degree of coarse crushing, but they are usually visible, and most do not pass through a sieve with 1 mm openings.

(raw cacao beans)
Cocoa beans refer to the seeds of the cacao (Theobroma cacao), and the variety and origin of the cocoa beans used as the raw material for the cocoa composition are not particularly limited. Examples of cacao varieties include Forastero, Criollo, Trinitario, and their derivatives and hybrids. Examples of origins include Ghana, Côte d'Ivoire, Nigeria, Brazil, Venezuela, and Trinidad and Tobago.

Generally, cocoa beans used as a raw material for chocolate are extracted from cocoa pods (cocoa fruits) along with the pulp, fermented, and dried. However, the raw cocoa beans used in the cocoa bean processed products of the present invention are not particularly limited in terms of whether or not they have been processed, or to what extent, as long as they contain unbroken cocoa bean cells. Examples of cocoa bean processing include fermentation, pulp removal, drying, roasting (also called roasting or roasting), and enzyme inactivation treatment.

From the perspective of obtaining a composition with a high polyphenol content, it is preferable that the raw cocoa beans have not undergone a process that reduces polyphenols. Polyphenols are reduced by the action of enzymes that are promoted under fermentation conditions and at high temperatures. Therefore, the raw cocoa beans preferably used in the present invention are preferably not fully fermented and are preferably not roasted. "Fully fermented" refers to cocoa beans that have been fermented for at least seven days after harvest.

From the perspective of obtaining a composition with a vivid color tone, the raw cocoa beans are preferably fresh cocoa beans immediately after removal from the cocoa pod, or fresh cocoa beans from which the pulp has been immediately removed. Furthermore, it is preferable that such fresh cocoa beans have immediately been treated to inactivate enzymes present in the cocoa beans, such as polyphenol oxidase. This is because any remaining polyphenol activity present in the cocoa beans will act on the polyphenols in the cocoa beans, causing the color to turn dark brown.

From the perspective of obtaining a composition with a low free fat content, it is preferable that the raw cocoa beans be whole beans. This is because, depending on the degree of crushing, the cocoa bean cells can be broken down, releasing the fats and oils contained within the cells.

(Morphology and particle size distribution of cocoa composition)
The cocoa composition can be said to be a product of crushed cocoa beans. As described below, there is no size limitation on crushed cocoa beans, so long as the resulting composition contains uncrushed cocoa bean cells. Cocoa bean cells vary in size, with the smallest diameter being approximately 10 μm, so the cocoa composition may contain particles of approximately 10 μm or larger. The particles refer to cocoa bean cells themselves or aggregates of cocoa bean cells. The aggregates of cocoa bean cells include those in which cocoa bean cells remain in an unseparated, adhered tissue state, and those in which cocoa bean cells have aggregated after separation. The particle size distribution of the cocoa composition is, for example, 10 μm to 1.5 mm, preferably 10 μm to 1.2 mm, and more preferably 10 μm to 1 mm.

In the present invention, when the term "particle size distribution" is used, it refers to the degree of distribution of particle sizes contained in the composition in question, unless otherwise specified. Furthermore, in the present invention, when the particle size distribution of a composition is said to be within a specific range, it means that, when the composition is subjected to laser diffraction particle size distribution measurement, the particle sizes of 70% or more, preferably 80% or more, more preferably 90% or more, even more preferably 95% or more, and even more preferably 98% or more of the particles fall within that specific range, unless otherwise specified. The "%" referred to here is a value based on volume (relative particle amount).

The median diameter of the particles contained in the cocoa composition is 200 to 400 μm, preferably 240 to 380 μm, more preferably 280 to 360 μm, and even more preferably 300 to 340 μm. The mode diameter is 280 to 480 μm, preferably 2310 to 460 μm, more preferably 350 to 430 μm, and even more preferably 370 to 410 μm. The average diameter is 150 to 350 μm. Furthermore, the cocoa composition has a relative particle amount of 5% or more of particles with a particle size range of 0.2 mm to 0.7 mm. Measurements are made on a volume basis using a laser diffraction particle size distribution measurement method.

The crushing method is not particularly limited, and examples include grinding using a mixer or filtering through a sieve with openings larger than the size of cocoa bean cells.

The cocoa composition may also be in the form of a paste or a dried product thereof. In other words, the cocoa composition can be said to be a crushed product of heat-treated cocoa beans. In one embodiment, the cocoa composition is a material in a state that is easily crushed by heating in the presence of moisture, such as by boiling, steaming, braising, or microwave heating. The heat treatment inactivates the polyphenol oxidase contained in the cocoa beans. Furthermore, heat-treated cocoa beans are considered to be in a state where the raw cocoa beans can be separated at the cell level. The paste may also be in a state that contains relatively large solids, such as bean paste.

A cocoa composition in paste form contains a moisture content of 15% or more, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more. There is no particular upper limit to the moisture content of a cocoa composition in paste form, as long as it is in paste form; whatever the lower limit, it is, for example, 70% or less, preferably 60% or less, more preferably 55% or less, and even more preferably 40% or less. A cocoa composition in dry form, more specifically in powder form, has a moisture content of 5% or less, preferably 4% or less, more preferably 3.5% or less, and even more preferably 3% or less. There is no particular lower limit to the moisture content of a cocoa composition in powder form; whatever the upper limit, it can be, for example, 0%, 0.1% or less, 0.5% or less, or 1% or less.

(Contains unbroken cocoa bean cells)
The cocoa composition contains unbroken cocoa bean cells. "Unbroken" means that the cell membranes have not been broken. Whether or not the target composition contains unbroken cocoa bean cells can be determined by observing using a microscope or the like to see whether or not the presence of cells surrounded by a cell membrane can be confirmed. Furthermore, if the cocoa bean cells are unbroken, lipids and proteins remain within the cells. Therefore, whether or not the composition contains unbroken cocoa bean cells can be determined by staining the proteins and lipids separately, observing them, and seeing whether the proteins and lipids are located in the same place.

A higher proportion of undisrupted cocoa bean cells in the cocoa bean cells contained in the cocoa composition is preferable from the viewpoint of preventing the release of free fat from the cells, etc. The proportion of undisrupted cocoa bean cells to the cocoa bean cells can be calculated by observing the cocoa bean product under a microscope and calculating the number of total cells and the number of undisrupted cocoa bean cells observed in a certain area. Specifically, this is done by the following method.
(1) Add 2 ml of water to 0.03 g of sample and stir, then add 0.5 ml of 0.01% methylene blue solution and stir, then drop it onto a slide glass, place a cover glass on top, and observe under a microscope (magnification: 450x).
(2) From the observed image or a photograph of it, use image analysis software as needed to determine the area (A) of the sample and the number of disrupted cells (B). The number of disrupted cells can be obtained by visually selecting and counting the disrupted cells in the area.
(3) The area of one undisrupted cell (C) is calculated by treating the undisrupted cell as a circle with a radius of 10 μm (10×10×3.14=314 μm ² ).
(4) Divide the area (A) by the area of one undisrupted cell (C) to calculate the total cell number (D).
(5) The proportion (%) of unbroken cells in the cocoa bean cells is calculated using the following formula. At this time, five or more, preferably ten or more, areas in which the total cell number (D) is in the range of 100 to 300 are used, and a value is calculated for each area using the following formula. The obtained values are averaged to determine the proportion of unbroken cells in the cocoa bean cells of that sample.

Percentage of unbroken cocoa bean cells (%) = (D - B) / D x 100

This proportion of the cocoa composition is, for example, 30% or more, preferably 40% or more, more preferably 50% or more, even more preferably 60% or more, even more preferably 70% or more, even more preferably 80% or more, even more preferably 90% or more, and most preferably 100%.

Uncrushed cocoa bean cells have unbroken cell membranes, so components such as fats and oils and polyphenols are maintained within the cells. Cocoa mass, a common cocoa bean processed product, is typically finely ground to approximately 20 μm or less during the manufacturing process. As a result, fats and oils, polyphenols, and other components are released from the crushed cocoa bean cells and present in the cocoa mass. On the other hand, in cocoa compositions, fats and oils derived from the cocoa beans are sealed within the cocoa bean cells, whose cell membranes are not broken, making these components less likely to leak out.

(Free fat content)
Cocoa compositions have a low free fat content relative to the oil content. In the chocolate industry, free fat refers to fats and oils that exist in a free state in the material. Free fat affects the fluidity and viscosity of chocolate. In addition, it is thought that oils are more likely to ooze out from materials that contain a lot of free fat.

In the context of this invention, the free fat content per oil (sometimes simply referred to as free fat content) refers to the value measured and calculated using the following method, unless otherwise specified. In other words, it refers to the proportion (by weight) of free fat in the fats and oils contained in the target composition.

Free Fat Content Measurement
(1) Place approximately 5 g of sample (a) in a 50 ml centrifuge tube.
(2) Add 25 ml of n-hexane
(3) Shake at 130 rpm for 3 minutes with an amplitude of 4 cm.
(4) Centrifuge at 3000 rpm, 4°C, for 10 minutes.
(5) Measure the weight (b) of a 100 ml Erlenmeyer flask.
(6) Transfer the supernatant from (4) above onto filter paper and filter it, then collect the filtrate in a 100 ml Erlenmeyer flask.
(7) Evaporate n-hexane by blowing nitrogen gas.
(8) Place in a vacuum thermostatic oven at 98°C under reduced pressure for 4 hours to evaporate n-hexane.
(9) After cooling in the desiccator, measure the weight (c) of the Erlenmeyer flask.

<x> Free fat content in the composition (free fat content per sample weight) (%) = (c - b) / a x 100
<y> Free fat content per oil (%) = <x>/oil content in a × 100
<z> Free fat content per solid (%) = <x> / (a - moisture in a) x 100

The free fat content per oil content of the cocoa composition is, for example, 60% or less, preferably 50% or less, more preferably 40% or less, even more preferably 30% or less, even more preferably 28% or less, even more preferably 20% or less, even more preferably 16% or less, and even more preferably 10% or less. From the standpoint of particularly minimizing oil seepage and excellent compatibility with aqueous foods, the free fat content per oil content of the cocoa composition is preferably 30% or less.

The free fat content per solid content of the cocoa composition is, for example, 42% or less, preferably 30% or less, more preferably 25% or less, even more preferably 20% or less, even more preferably 16% or less, even more preferably 14% or less, even more preferably 8% or less, and even more preferably 5% or less. From the standpoint of particularly low oil seepage and excellent compatibility with aqueous foods, the free fat content per solid content of the cocoa composition is preferably 16% or less.

The free fat content in the cocoa composition is, for example, 41% or less, preferably 25% or less, more preferably 20% or less, even more preferably 15% or less, even more preferably 14% or less, even more preferably 10% or less, even more preferably 8% or less, and even more preferably 5% or less. From the standpoint of particularly low oil seepage and excellent compatibility with aqueous foods, the free fat content in the cocoa composition is preferably 10% or less.

Generally, unprocessed cocoa beans have a low free fat content, but conventional processed cocoa beans have a high free fat content because the cells are broken down during the processing process. On the other hand, the cocoa composition has cocoa bean-derived fats sealed within the cocoa bean cells, whose cell membranes have not been broken down, so despite containing a relatively high concentration of cocoa bean-derived fats, it has a low free fat content, a distinctive property not found in conventional processed cocoa beans.

(Polyphenol content)
The cocoa composition has a high polyphenol content and a high procyanidin content because the heat treatment inactivates the polyphenol oxidase present in the cocoa beans.

The lower limit of the polyphenol content of the cocoa composition is, for example, 1.0% or more, more particularly 1.5% or more, even more particularly 1.8% or more, preferably 2.0% or more, more preferably 2.4% or more, even more preferably 2.8% or more, even more preferably 3.2% or more, even more preferably 3.6% or more, even more preferably 3.8% or more, and even more preferably 4.0% or more, based on the solids content. Regardless of the lower limit, the upper limit of the polyphenol content contained in the cocoa composition is, for example, 10% or less, preferably 8% or less, more preferably 7.6% or less, even more preferably 7.2% or less, even more preferably 6.8% or less, and even more preferably 6.4% or less, based on the solids content.

Unless otherwise specified, the polyphenol content in this invention refers to the value measured using the Folin-Ciocalteu method and calculated as (-)-epicatechin. For the method of measuring polyphenols using the Folin-Ciocalteu method, please refer to the "Cocoa Polyphenol Measurement Method" attached to the "Labeling Standards for Cocoa Polyphenols in Chocolates" of the Japan Chocolate Industry Fair Trade Council. Since polyphenols contained in cocoa compositions are derived from cocoa beans, they are sometimes referred to as cocoa polyphenols. Furthermore, since the polyphenol content of a cocoa composition is a value measured as the total amount of various polyphenol compounds, it can also be referred to as the total polyphenol content, total polyphenol amount, etc.

Of the polyphenols, it is preferable that the cocoa composition contains a large amount of procyanidins. The lower limit of the procyanidin content of the cocoa composition is, for example, 0.2% or more, preferably 0.3% or more, more preferably 0.5% or more, even more preferably 0.7% or more, even more preferably 1.1% or more, even more preferably 1.3% or more, even more preferably 1.5% or more, and even more preferably 1.7% or more, per solid content. Regardless of the lower limit, the upper limit of the procyanidin content of the cocoa composition is, for example, 5% or less, preferably 4% or less, more preferably 3.5% or less, even more preferably 3.0% or less, even more preferably 2.7% or less, and even more preferably 2.2% or less, per solid content.

In the context of this invention, unless otherwise specified, procyanidin content refers to the values of catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, and cinnamtannin A2 measured using HPLC.

(Breaking strength)
The cocoa composition may be softened by heat treatment in the presence of moisture as described below, so that its breaking strength falls within a certain range. The breaking strength of the cocoa composition is, for example, 3 kgf or less, preferably 2.87 kgf or less, more preferably 2.49 kgf or less, even more preferably 2.46 kgf or less, and even more preferably 2.28 kgf or less. The lower limit can be 0.5 kgf or more, preferably 1.0 kgf or more, more preferably 1.42 kgf or more, and even more preferably 1.69 kgf or more, regardless of the upper limit.

In the present invention, unless otherwise specified, breaking strength is measured as follows.
A sample dried under reduced pressure at 100°C for at least 4 hours is measured using a rheometer with a cylindrical plunger having a diameter of 3 mm, at a penetration depth of 4.0 mm and a penetration speed of 2 cm/min. The sample temperature is set to 22-24°C. If the obtained measured values vary, measurements are made on an appropriate number of samples. The appropriate number of samples can be determined as appropriate by those skilled in the art; for example, 50 samples may be taken from one composition and the average value of the 50 measured values may be used as the breaking strength of that composition.

(Other ingredients)
The cocoa composition may contain food-acceptable additives, such as sweeteners, antioxidants, flavorings, acidulants, excipients, surfactants, binders, disintegrants, lubricants, solubilizers, suspending agents, coating agents, colorants, preservatives, buffers, pH adjusters, emulsifiers, stabilizers, etc.

(Method for producing cocoa composition)
The cocoa composition can be produced by a process comprising the steps of:
- A step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans;
- A process of crushing the obtained heat-treated cocoa beans.
The present invention also provides a method of manufacturing suitable for obtaining a composition having a low free fat content, comprising:
- A step of heat-treating raw cocoa beans in the presence of moisture to obtain heat-treated cocoa beans, or
- A process in which raw cocoa beans are processed so that they can be easily separated into cells.

The means for heat treatment in the method for producing a cocoa composition is not particularly limited, as long as it is a heating means in the presence of moisture that processes the raw cocoa beans so that the subsequent crushing step can be easily carried out and preferably so that the polyphenol oxidase present in the cocoa beans is inactivated. Examples of heating means include boiling (also called simmering or boiling), steaming, braising, and microwave heating.

The temperature and time for the heat treatment are preferably conditions that can inactivate polyphenol oxidase to some extent and achieve the breaking strength of the raw cocoa beans as described above. An example of such conditions is boiling in water at 80°C or higher, preferably 90°C or higher, and more preferably boiling, for 10 minutes or more, preferably 20 minutes or more, and more preferably 30 minutes or more.

Heat treatment in the presence of moisture has high thermal conductivity because water is used as a heat medium. It is also believed that by selecting the appropriate heating temperature and time, it is possible to soften the cell walls of cocoa beans and/or the adhesive joints between the cell walls.

The means for crushing in the method for producing a cocoa composition is not particularly limited, as long as a composition containing uncrushed cocoa bean cells is obtained. There are no restrictions on the size of the crushed material. The minimum particle size is the size of a cocoa bean cell, for example, a diameter of approximately 20 μm.

No particular means of crushing is used, and examples include grinding using a mixer or mashing through a sieve with openings larger than the size of cocoa bean cells. Examples of straining equipment include stainless steel sieves with 32 mesh or 60 mesh mesh. Examples of grinding equipment include a mixer commonly used in bean paste production.

<Amount of Cocoa Composition>
Cheese or cheese-like foods can contain a cocoa composition as an ingredient within a range that does not impair the effects of the present invention. The amount of cocoa composition in the ingredients is preferably 1 to 20%, more preferably 3 to 15%, and even more preferably 5 to 11%. If the amount of cocoa composition is lower than this range, it is difficult to say that a sufficient amount of polyphenols to provide physiological functions can be ingested when the food is consumed in normal amounts. On the other hand, if the amount is higher than this range, it becomes difficult to uniformly mix the ingredients, which is likely to impair the original cheese flavor and significantly reduce palatability.

<Characteristics of cheese or cheese-like food containing cocoa composition>
The cheese or cheese-like food containing the cocoa composition provided by the present invention has the advantage that, although it is rich in cocoa polyphenols, it contains the cocoa polyphenols in the form of a cocoa composition containing undisrupted cocoa cells, and therefore is less likely to have a bitter or astringent taste.

In a preferred embodiment, the cheese or cheese-like food maintains the original bright color of cheese. When the cheese or cheese-like food is processed cheese or a cheese-like food, the brightness of the cheese or cheese-like food is, for example, 45.5 or higher, preferably 45.8 or higher, more preferably 48.0 or higher, and even more preferably 50.0 or higher. In the present invention, brightness refers to the brightness of the surface of the cheese or cheese-like food, unless otherwise specified.

<Cacao polyphenol content>
The polyphenol and procyanidin contents in the blended ingredients can be measured by the methods described above or in the Examples section. The polyphenol and procyanidin contents in a cheese or cheese-like food mix can be calculated by summing the respective contents in the blended ingredients. The polyphenol content measurement method (Folin-Ciocalteu method) involves quantifying OH groups, so there is a concern that components other than polyphenols may be measured in some foods. If such concerns exist, a control food containing no target ingredient can be produced and subtracted as a base to properly measure the polyphenol content resulting from the blending of the target ingredient.

Unless otherwise specified, the polyphenol and procyanidin contents in cheese or cheese-like foods refer to the contents measured in samples obtained by pretreating the cheese or cheese-like food being evaluated to simulate digestion in the human body. Appropriate controls may be used for the measurements, if necessary. More specifically, the subject cheese or cheese-like food is pretreated to simulate digestion in the human body, and the polyphenol and procyanidin contents are measured using the methods described above or in the Examples section (Measurement A). Meanwhile, a control cheese or cheese-like food (produced in the same manner as the subject cheese or cheese-like food, except that the raw material cheese is replaced with a polyphenol-containing material) that has been subjected to the same pretreatment is similarly measured (Measurement B). The polyphenol or procyanidin content of the cheese or cheese-like food is determined by subtracting Measurement B from Measurement A. Pretreatment to simulate digestion in the human body refers to treating the subject cheese or cheese-like food with artificial gastric and intestinal fluids. Not only cocoa compositions, but all cocoa ingredients are prone to binding with proteins, and since it is difficult to measure the polyphenol and procyanidin contents in a bound state, it is preferable to perform pretreatment. The polyphenol content measured after pretreatment is not a theoretical value calculated from the amounts contained in the ingredients, but can be said to be the content as polyphenols and procyanidins obtained after processing that simulates digestion in the human body.

Cheese or cheese-like foods contain cocoa polyphenols in an amount of at least 0.05% or more, preferably 0.1% or more, more preferably 0.2% or more, and even more preferably 0.3% or more, in terms of polyphenol content. The upper limit of the cocoa polyphenol content in cheese or cheese-like foods can be adjusted depending on the flavor of the cheese or cheese-like food, and can be, for example, 10% or less, preferably 3% or less, more preferably 2% or less, and even more preferably 0.5% or less, in terms of polyphenol content.

Cheese or cheese-like foods contain at least 0.001% or more of procyanidins, preferably 0.005% or more, more preferably 0.01% or more, and even more preferably 0.015% or more. The upper limit of the procyanidin content in cheese or cheese-like foods can be adjusted depending on the flavor of the cheese or cheese-like food, and can be, for example, 1% or less, preferably 0.3% or less, more preferably 0.2% or less, and even more preferably 0.1% or less.

<Forms and ingredients of cheese or cheese-like foods>
The cheese or cheese-like food product may be in a variety of shapes and processed insofar as the effects of the invention are not impaired. For example, the shape may be sliced, candy, block, stick, etc. The processing may include adding other ingredients, mixing, coating, smoking, etc.

Examples of ingredients to be added, mixed, or coated include seasonings, spices, herbs, nuts, fruits, fruit juices, fish cakes (kamaboko), chocolate, and nutritional supplements. Specific examples of seasonings include sugar, salt, soy sauce, miso paste, sauces, vinegar, and curry powder. Specific examples of spices include cumin seeds, caraway seeds, pepper, and paprika. Specific examples of herbs include basil and parsley. Specific examples of nuts include almonds, cashews, hazelnuts, pistachios, and peanuts. Specific examples of other foods include processed meat products (e.g., bacon chips), dried vegetables, dried fruit, concentrated vegetable or fruit juices (e.g., tomato concentrate and lemon concentrate), yogurt, jam, paste, and puree. Examples of nutritional supplements include minerals (e.g., calcium and iron), vitamins (e.g., vitamin D and its derivatives), oligosaccharides, and dietary fiber.

In addition to the cacao composition as an ingredient, the cheese or cheese-like food product may contain ingredients commonly used in cheese, such as natural cheese, processed cheese, oils and fats, sugars, molten salts, and water.

The cheese or cheese-like food product may further comprise food-acceptable additives, active ingredients, and nutritional ingredients, such as sweeteners, colorants, flavorings, preservatives, acidulants, thickeners, stabilizers, etc.
Preferred examples of cheese or cheese-like foods include processed cheese and natural cheese, which includes fresh cheese (unripened cheese) such as cream cheese, mozzarella cheese, quark, mascarpone, feta, pasta filata cheese, string cheese, and cottage cheese, as well as ripened natural cheese such as Camembert, Gouda, Cheddar, and Parmesan.

<Method of producing cheese or cheese-like food>
When the cheese or cheese-like food product of the present invention is processed cheese, it can be produced in the same manner as processed cheese as defined in the "Fair Competition Code for the Labeling of Natural Cheese, Processed Cheese, and Cheese Food." One example is a method in which natural cheese is crushed, heated and mixed with other ingredients, and molded. The cocoa composition can be mixed after the other ingredients have been heated and mixed. This method is preferred because it maintains the intact cocoa cells.

When the cheese or cheese-like food product of the present invention is Camembert cheese, which is a type of natural cheese, it can be produced through the following steps:
Raw milk is prepared using raw milk, skim milk, partially skim milk, cream, or the like, and sterilized as necessary. The raw milk is heated, and lactic acid bacteria and rennet (a milk-clotting enzyme) are added. Whey is removed from the resulting curd to obtain cheese curds. The cheese curds are placed in a mold and shaped. The shaped cheese curds are salted, and white mold is sprayed onto the surface of the cheese curds. The cheese curds with the sprayed white mold on the surface are aged in a temperature- and humidity-controlled aging chamber. The aging period is usually 1 to 4 weeks (e.g., 2 to 3 weeks). The cocoa composition can be sprinkled on the surface of the aged cheese. Alternatively, some of the above steps can be reversed, and white mold is added to the lactic acid bacteria and rennet, followed by molding, salting, and aging, followed by sprinkling on the surface of the aged cheese.

In the present invention, cocoa polyphenols are used in the form of a cocoa composition containing undisrupted cocoa cells, which results in a low amount of free fat derived from cocoa oil, thereby suppressing thickening during the raw material mixing process and thickening due to water absorption.

<Others>
Cheese or cheese-like foods can be labeled to the effect that they contain cocoa bean processed products, that they contain a large amount of cocoa bean processed products, that they contain polyphenols, that they contain a large amount of polyphenols, and the expected effects of polyphenols, and can also be labeled to recommend the consumption of the food to specific subjects. Labeling can be direct or indirect, and examples of direct labeling include descriptions on tangible objects such as the product itself, packaging, containers, labels, and tags, while examples of indirect labeling include advertising and promotional activities by place or means such as websites, stores, pamphlets, exhibitions, books, newspapers, magazines, television, radio, mail, email, and voice.

The present invention will be explained in more detail below using examples.

Preparation of a composition containing undisrupted cocoa cells (cocoa composition)
A composition (powder form) containing undisrupted cocoa cells was prepared using cocoa beans that had been removed from pulp-containing cocoa pods and dried, as a raw material, by the following method.

Softening process (heating process)
(1) Put five times the weight of cocoa beans into a pot and bring to a boil.
(2) Add the raw cocoa beans to (1) and boil for 1 hour.
(3) Place the cocoa beans in a colander and drain the water.

Shell removal process : The shells are removed from the cocoa beans by hand.

Crushing process (straining process)
Strain through a sieve (32Me).

Powdering process
(1) The crushed material obtained in the crushing step is dried in a vacuum dryer (drying conditions: 98°C, 2 hours) to prepare crushed cocoa bean powder having a moisture content of 3% or less.
(2) The crushed cocoa beans are again passed through a 32Me sieve to be powdered.

A composition containing undisrupted cocoa cells was used in the following examples.

<Measurement of cocoa polyphenol content>
The polyphenol content in the blended raw materials was measured according to the "Method for measuring polyphenol content" below. The procyanidin content in the blended raw materials was measured according to the "Method for measuring procyanidin content" below.

The polyphenol content in cheese or cheese-like foods was determined by measuring the sample after the pretreatment described below according to the "Method for Measuring Polyphenol Content" below to obtain measurement value A, and similar measurements were also performed on a control cheese or cheese-like food prepared by substituting a polyphenol-containing material for the raw material cheese to obtain measurement value B, which was then calculated using the following formula.

Polyphenol content (mg/g) in cheese or cheese-like foods = Measured value A (mg/g) - Measured value B (mg/g)

The procyanidin content in cheese or cheese-like foods was determined by carrying out the following pretreatment, then measuring the resulting sample according to the "Procyanidin Content Measurement Method" below to obtain measurement value A. A similar measurement was also carried out on a control cheese or cheese-like food produced by substituting a polyphenol-containing material for the raw material cheese to obtain measurement value B, and the procyanidin content was calculated using the following formula.

Procyanidin content (mg/g) in cheese or cheese-like foods = Measured value A (mg/g) - Measured value B (mg/g)

Pretreatment
(1) 1 g of each sample and 1 ml of warm water (37-40°C) were placed in a centrifuge tube and mixed by vortexing for 2 minutes.
15 ml of artificial gastric fluid (prepared by mixing 100 ml of disintegration test fluid 1, pH 1.2 (Fujifilm Wako Pure Chemical Corporation) with 107 mg of pepsin (Fujifilm Wako Pure Chemical Corporation)) preheated to 37°C was added, and the mixture was shaken at 37°C and 100 rpm for 60 minutes.
(2) 2 ml of 2N NaHCO ₃ was added to neutralize the solution.
(3) 20 ml of artificial intestinal fluid (prepared by mixing 100 ml of disintegration test fluid 2, pH 6.8 (Fujifilm Wako Pure Chemical Industries, Ltd.) with 0.5 g of pancreatin (Fujifilm Wako Pure Chemical Industries, Ltd.)) preheated to 37°C was added, and the mixture was shaken at 37°C and 100 rpm for 120 minutes.
(4) After heating at 95°C for 10 minutes, the enzyme was inactivated by cooling on ice.
(5) 2 ml was taken out, and 0.2 ml of 2N citric acid was added to acidify it, which was used as the analytical sample.

Polyphenol content was measured using the Folin-Ciocalteu method and calculated as the equivalent amount of (-)-epicatechin. Specifically, it was measured and calculated using the method described in the "Cocoa Polyphenol Measurement Method" attached to the "Labeling Standards for Cocoa Polyphenols in Chocolates" issued by the Japan Chocolate Industry Fair Trade Council.

Method for measuring procyanidin content
Measurement was performed by HPLC. Specifically, a Deverosil-ODS-HG5 column (4.6 mm x 250 mm, φ5μ, manufactured by Nomura Chemical Co., Ltd.) was used. The eluent consisted of solution A and solution B, with solution A being a 0.1% aqueous trifluoroacetic acid solution and solution B being a 0.1% trifluoroacetic acid/acetonitrile solution. The flow rate of the eluent passing through the column was 0.8 mL/min, and the gradient conditions were as follows: 10% of solution B in the total eluent at the start, 10% 5 minutes after the start, 25% 35 minutes after the start, 100% 40 minutes after the start, and 100% 45 minutes after the start. The sample injection volume was 10 μL, and each component was quantified in epicatechin equivalents using epicatechin as the standard.
Ingredients: Catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1, cinnamtannin A2

<Production of cheese or cheese-like food containing a composition (cocoa composition) containing undisrupted cocoa cells>
1. Comparison of cheeses (processed cheeses) prepared with the same blend ratio of polyphenol-containing ingredients

(Composition)
Processed cheese was produced according to the formulation shown in the table below.

Polyphenol-containing material A (Example) used in each test: a composition containing powdered undisrupted cocoa cells (polyphenol content 35 mg/g, procyanidin content 3.6 mg/g)
B (comparison): Cocoa powder (oil content 12%, no alkalization, polyphenol content 52 mg/g, procyanidin content 4.8 mg)
C (Comparative Example): Cocoa extract powder (manufactured according to the method of Patent No. 6268333, polyphenol content 169 mg/g, procyanidin content 89 mg/g)

(Manufacturing method)
(1) Cheese, molten salt, and water were weighed and placed in a cup.
(2) Heat in a microwave oven (500W, 10 to 15 seconds).
(3) Stir to make the mixture uniform.
(4) Repeat (2) and (3) until the mixture is uniform.
(5) Polyphenol-containing materials were added.
(6) Stir again to make the mixture homogeneous.
(7) Poured into a mold.
(8) Cool in the refrigerator overnight.

(Evaluation criteria)
Appearance evaluation
To evaluate the color of the surface (top), a color difference meter CR-400/410 (Konica Minolta, Inc.) was used to measure the color using the L*a*b* color system. The lightness (L* value) of each sample was compared to confirm whether the bright color typical of cheese was maintained.

Sensory evaluation Cheese containing no cocoa ingredients (cocoa content was replaced by cheese) was produced using the same method, and evaluated by a panel of experts in comparison with this cheese.

Bitterness ◎: Bitterness similar to that of cheese containing no cocoa ingredients.
Good: Compared to cheese containing no cocoa ingredients, there is a slight bitterness, but it is not a problem.
△: Compared to cheese containing no cocoa ingredients, it has a bitter taste, but is within the acceptable range of quality.
×: Compared to cheese containing no cocoa ingredients, it is clearly bitter, exceeds the acceptable range, and feels strange as cheese.

Astringency ◎: Astringency similar to that of cheese containing no cocoa ingredients.
◯: Compared to cheese containing no cocoa ingredients, there is a slight astringency, but it is not a problem.
△: Compared to cheese containing no cocoa ingredients, it has a bitter taste, but is within the acceptable range of quality.
×: Compared to cheese containing no cocoa ingredients, it is clearly bitter, exceeds the acceptable range, and feels strange as cheese.

For any item, if you get a ◎, 〇, or △, you can say that the issue has been resolved.

(result)
The results are shown in the table below.

The above results show that by incorporating a composition containing undisrupted cocoa cells as the cocoa polyphenol, a cheese rich in cocoa polyphenols (0.04% or more in polyphenol content obtained after processing simulating digestion in the human body) was produced, with less bitterness and a good flavor. In terms of appearance, a brighter color was also maintained compared to Test Group B (cocoa powder) and Test Group C (cocoa extract powder), which contained equivalent amounts of cocoa polyphenols.

2. Comparison of cheese-like foods prepared with the same blending ratio of cocoa ingredients (blending)

The ingredients used were the same as those used in the "cheese" recipe described above.

(Manufacturing method)
The method used was the same as that for the "cheese" mentioned above.

(Evaluation criteria)
Appearance evaluation and sensory evaluation were carried out according to the same standards as for "cheese" described above.

(Result)

The above results demonstrate that by incorporating a composition containing undisrupted cocoa cells as the cocoa polyphenol, a cheese-like food product was obtained that was rich in cocoa polyphenols (0.11% or more in polyphenol content obtained after processing simulating digestion in the human body), had little bitterness, and had a pleasant flavor. In terms of appearance, the product was also able to maintain the original bright color of cheese compared to Test Group B (cocoa powder) and Test Group C (cocoa extract powder), which contained the same amount of polyphenol-containing material.

3. Comparison of cheeses or cheese-like foods with similar polyphenol contents obtained after processing simulating digestion in the human body. "Cheese B" (containing 5.3% cocoa powder as the cocoa polyphenol-containing material) produced in the previous test was compared with "Cheese-like Food A" (containing 10.3% of a composition containing undisrupted cocoa cells as the cocoa polyphenol-containing material).

However, the sensory evaluation was carried out on a 7-point scale based on the following evaluation terms.
1: No bitterness/astringency at all 2: No bitterness/astringency 3: Almost no bitterness/astringency 4: Neither 5: Slightly bitterness/astringency 6: Bitterness/astringency 7: Very bitterness/astringency

The results are shown in the table below.

The above results show that cheese-like food A, which was enriched with polyphenols so that the polyphenol content obtained after a process simulating digestion in the human body was comparable, was able to produce a cheese-like food with less bitterness and a better flavor than cheese-like food containing conventional cocoa powder by incorporating a composition containing undisrupted cocoa cells. Furthermore, in terms of appearance, the original bright color of cheese was maintained compared to cheese B (containing cocoa powder).

4. Example of manufacturing Camembert cheese (natural cheese) enriched with cocoa polyphenols

(Manufacturing method)
(1) After pasteurization, a lactic acid bacteria starter and rennet are added to the heated raw milk, and the whey is removed from the resulting curd to obtain cheese curds. The cheese curds are then poured into molds and shaped, and the surface of the shaped cheese curds is inoculated with white mold by spraying it onto the surface, and the curds are then packed into the molds.
(2) Remove from the mold and sprinkle salt on the surface to add salt.
(3) After fermenting at 12°C and confirming the growth of white mold, the surface is covered with a composition containing undisrupted cocoa cells and wrapped in film to obtain Camembert cheese enriched with cocoa polyphenols.

<Production and analysis of compositions containing undisrupted cocoa cells (cocoa compositions)>
The following was prepared and manufactured:
(Cacao bean raw material A)
Cocoa beans with pulp removed from the cocoa pod were used as raw material A below.

(Cacao bean raw material B)
The pulp-containing cocoa beans were removed from the cocoa pods, the pulp was removed, and the dried product was used as raw material B below.

(Comparative Example)
Cocoa mass was prepared as a conventional cocoa bean product through conventional fermentation, drying, roasting, and grinding processes, and this cocoa mass was processed in a conventional hydraulic press to produce cocoa powders with either 12% or 22% oil.

(Cocoa composition)
Using raw material A or B, processed cocoa beans A1 (using raw material A, strained through a 32 mesh), A2 (using raw material A, strained through 32 mesh and 60 mesh), B1 (using raw material B, strained through a 32 mesh), and B2 (using raw material B, strained through 32 mesh and 60 mesh) were obtained through a heat treatment step, a shell removal step, and a crushing step (straining step).

Each step was carried out as follows:

(Heat treatment process)
(1) Put water five times the weight of the raw cocoa beans into a pot and bring to a boil.
(2) Add the raw cocoa beans to (1) and boil for 30 minutes for raw material A and for 1 hour for raw material B.
(3) Place the cocoa beans in a colander and drain the water.
Furthermore, it was found that there was no difference in the polyphenol retention rate whether the amount of water used during boiling was 5 times or 20 times, and that the boiling time affected the polyphenol retention rate.

(Shell peeling process)
The shells are manually removed from the cocoa beans.

(Crushing process (straining process))
(1) Strain through a sieve (32 mesh, 500 μm opening).
(2) If necessary, further strain (1) through a sieve (60 mesh, openings 250 μm).

(Measurement of polyphenol content)
Polyphenol content was measured by the Folin-Ciocalteu method described above.

When raw material A was used, the residual polyphenol rate was calculated assuming the total amount of polyphenols in the raw beans extracted from the cocoa pods to be 100%. When raw material B was used, the residual polyphenol rate was calculated assuming the total amount of polyphenols in the cocoa beans after removing the pulp from the pulped cocoa beans extracted from the cocoa pods and drying them to be 100%.

(Measurement of Procyanidins)
Procyanidins were quantified by HPLC as described above.

When raw material A was used, the procyanidin residual rate was calculated based on the procyanidin content of the raw beans removed from the cocoa pods as 100%. When raw material B was used, the procyanidin residual rate was calculated based on the procyanidin content of the cocoa beans that had been removed from the pulped cocoa beans and dried as 100%.

(Free Fat Measurement)
Free fat was measured by the following method.
(1) Place approximately 5 g of sample (a) in a 50 ml centrifuge tube.
(2) Add 25 ml of n-hexane
(3) Shake at 130 times/min for 3 minutes with an amplitude of 4 cm
(4) Centrifuge at 3000 rpm, 4°C, for 10 minutes.
(5) Measure the weight (b) of a 100 ml Erlenmeyer flask.
(6) Transfer the supernatant from (4) above onto filter paper and filter it, then collect the filtrate in a 100 ml Erlenmeyer flask.
(7) Evaporate n-hexane by blowing nitrogen gas.
(8) Place in a vacuum thermostatic oven at 98°C under reduced pressure for 4 hours to evaporate n-hexane.
(9) After cooling in a desiccator, measure the weight (c) of the Erlenmeyer flask.

Free fat content in sample weight (%) = (c - b) / a x 100
Free fat content per oil (%) = <x>/oil content in a x 100
Free fat content per solid (%) = <x>/(a - moisture in a) x 100

(Comparative observation of oil seepage)
Approximately 2 g of each of the 60-mesh strained product of raw material A (cocoa bean processed product A2), cocoa mass, and melted commercially available milk chocolate was weighed into a microtube and centrifuged (16,000 rpm, 10 minutes). The separation of oil from each material was then visually observed.

(Structural observation)
Observation was carried out under a microscope according to the following procedure.
(1) Place the sample on a glass slide
(2) Add n-hexane dropwise
(3) Add methylene blue solution
(4) Add iodine solution
(5) Observation under a microscope

The specimen was also observed using a confocal microscope according to the following procedure.
(1) Place the sample on a glass slide
(2) Add Nile Mix staining solution
(3) Place the cover glass
(4) Observation with a confocal microscope

Nile Mix staining solution: Add 2% ultrapure water to 1,2-Propanediol and mix to prepare the solvent. Add 0.02g of Nile Red and 0.01g of Nile Blue A to the solvent to bring the total volume to 1L, then stir and mix for at least 1 hour.

(Measurement of the percentage of undisrupted cells)
The proportion of undisrupted cells was measured and calculated according to the following procedure.
(1) Place 0.03 g of the sample to be measured in a conical tube, add 2 ml of ultrapure water, and stir. Then add 0.5 ml of 0.01% methylene blue solution (methylene blue trihydrate (molecular formula: C ₁₆ H ₁₈ N ₃ SCl·3H ₂ O, molecular weight: 373.90) is dissolved and diluted with ultrapure water to make a 0.01% (w/v) methylene blue solution), stir, then drop it onto a slide glass, place a cover glass on top, and observe under a microscope (magnification: 450x).
(2) The image is analyzed using the image analysis software "ImageJ" (free software, downloadable from the following URL: https://imagej.net/Welcome, version 1.50) to obtain the following "area (A)" and "number of disrupted cells (B)".
Area (A): After binarizing the image, the "Analyze" function is used to analyze the area. When binarizing, any hollow areas that were created due to lighting conditions were filled in using the "fill holes" function and analyzed.
Number of disrupted cells (B): Using the "Cell Counter" function, visually select disrupted cells from the image and count them manually.
(3) The area of one undisrupted cell (C) is calculated by estimating the cell as a circle with a radius of 10 μm (10 × 10 × 3.14 = 314 μm2).
(4) Divide the area (A) by the area of one unbroken cell (C) to obtain the total cell number (D).
The percentage of unbroken cells in the cocoa bean cells is calculated using the following formula: Calculate the values for five or more areas where the total cell count (D) is in the range of 100 to 300, and calculate the average value.

Percentage of unbroken cocoa bean cells (%) = (D - B) / D x 100

(particle size distribution)
Measurement was performed using a particle size distribution analyzer (Laser Diffraction Particle Size Distribution Analyzer SALD-2200 (Shimadzu Corporation)). The vertical axis of the drawing shows the relative particle amount in %, which indicates the proportion of the volume distribution of each particle size to the total volume, and the horizontal axis shows the particle size in μm.

(moisture)
Moisture content was measured in accordance with the vacuum heating and drying method as described in "Attachment: Analysis methods for nutritional components, etc." 5. Carbohydrates A. Moisture content (3) in "Attachment: Nutritional labeling" on the Consumer Affairs Agency of Japan website (http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf).

(oil content)
The oil content was measured according to the ether extraction method in "Attachment: Analysis methods for nutritional components, etc." 2. Lipids (1) in the "Attachment: Nutritional Labeling" on the Consumer Affairs Agency of Japan website (http://www.caa.go.jp/policies/policy/food_labeling/food_labeling_act/pdf/foods_index_18_180119_0003.pdf).

(result)
The measurement results are shown in the table below.

While conventional processed cocoa beans, such as cocoa mass and cocoa powder, have a free fat ratio of 70% or more to the oil they contain, the cocoa composition (referring to processed cocoa beans A1 to B2 in the table) has a significantly lower ratio of less than 30%.

In addition, the residual polyphenol rate was 40-51% for cocoa mass, a conventional cocoa bean processed product, while it was 70% or more for the cocoa composition, a significantly higher residual rate compared to materials obtained by conventional processing methods. The residual procyanidin rate was also 16-21% for cocoa mass, a conventional cocoa bean processed product, while it was 70% or more for the cocoa composition, a significantly higher residual rate compared to materials obtained by conventional processing methods.

Microscopic observation of the heat-treated cocoa beans revealed that the cell membranes remained intact, and the presence of swollen starch granules that had absorbed water was confirmed inside the cells (Figure 1b). The cocoa composition that had been crushed after heat treatment also retained the cell membranes, preserving the intracellular components (Figure 1c). On the other hand, the cell membranes of the cocoa mass had been crushed, releasing the intracellular components (Figure 1d).

Furthermore, confocal microscopy confirmed the presence of lipids within cells in raw cocoa beans, and that in the cocoa composition, the location of proteins and lipids was the same, indicating that the cells were not disrupted and that lipids remained within the cells. On the other hand, the location of proteins and lipids in cocoa mass was different (Figure 2c), indicating that the cells were disrupted and the lipids and proteins present within the cells were released.

The percentage of undisrupted cells (undisrupted cell rate) was calculated and the results are shown in the table below.

The average percentage of uncrushed cocoa bean cells in cocoa bean processed product B2 was calculated based on the table above and was found to be 74.7%.

In the particle size distribution, the cocoa mass had a peak in the particle size range of 5 to 10 μm (Figure 3b), while the cocoa composition (cocoa bean processed product A2, sieved through a 60-mesh filter) had a larger particle size of approximately 20 μm or more, unlike the cocoa mass (Figure 3a). In Figure 3a, 100% of the particles were in the range of 10 μm to 1.5 mm, meaning that the particle size distribution of cocoa bean processed product A2 was in the range of 10 μm to 1.5 mm.

The median diameter of the cocoa composition (Figure 3a) was 318.8 μm, the mode diameter was 391.7 μm, and the average diameter was 269.9 μm. The median diameter of the cocoa mass (Figure 3b) was 7.4 μm, the mode diameter was 7.5 μm, and the average diameter was 6.8 μm.

Furthermore, with regard to oil seepage, separated oil was observed in the cocoa mass and melted commercially available milk chocolate, but no oil separation was observed in the cocoa bean processed product A2 (Figure 4).

<Measurement of breaking strength>
The breaking strength of the heated cocoa beans was measured.

Materials and Methods
The preparation procedures for Samples A to D are shown below.
A: Unfermented dried cocoa beans. Unfermented beans (dried beans) are dried in a vacuum dryer at 100°C for 4 hours. B: Unfermented roasted cocoa beans.
(1) Roast unfermented beans (dried beans) in a roaster at 126°C for 40 minutes.
(2) Drying in a vacuum dryer at 100°C for 4 hours C: Unfermented boiled (1 hour) dried cocoa beans
(1) Boil unfermented beans (dried beans) in boiling water for 1 hour.
(2) Drying in a vacuum dryer at 100°C for 4 hours D: Unfermented boiled (2 hours) dried cocoa beans
(1) Boil unfermented beans (dried beans) in boiling water for 2 hours.
(2) Dry in a vacuum dryer at 100°C for 4 hours

The breaking strength was measured under the following conditions.
・Equipment used: FUDOH Rheometer RTC-3010D-CW
・S.ADJ (approach depth): 4.0mm
・T.SPEED (approach speed): 2cm/min
Plunger: 3mm diameter, cylindrical Measurement method: Each sample (whole cocoa bean) was placed in the center of the stand, and the sample temperature was measured at 22-24°C.

(result)
The results are shown in the table below and in FIG.

Boiling significantly reduced the breaking strength of cocoa beans. Furthermore, increasing the boiling time also reduced the breaking strength.

When preparing cheese or cheese-like foods with a high polyphenol content, blending conventional polyphenol-containing materials (such as cocoa powder or cacao extract) as ingredients in cheese or cheese-like foods results in poor flavor quality. However, the present invention makes it possible to prepare cheese or cheese-like foods with a high polyphenol content that has an appropriately reduced bitterness and astringency.

Claims (8)

A cheese or cheese-like food product containing the following composition and having a cocoa polyphenol content of 0.05% by weight or more and 0.11% by weight or less :
A composition comprising ground cocoa beans that have been subjected to a moist heat treatment and have a particle size distribution in the range of 10 μm to 1.5 mm, and containing unbroken cocoa cells. The cheese or cheese-like food product according to claim 1, wherein the free fat content per oil content of the composition is 60% by weight or less. The cheese or cheese-like food product according to claim 1 or 2, wherein the cocoa bean cells in the composition comprise 30% or more unbroken cocoa bean cells. The cheese or cheese-like food product according to any one of claims 1 to 3, wherein the breaking strength of the composition is 3 kgf or less. 5. The cheese or cheese-like food according to claim 1 , wherein the procyanidin content is 0.015% by weight or more. 6. The cheese or cheese-like food according to claim 1 , wherein the amount of the composition in the raw material is 1 to 20%. The cheese or cheese -like food product according to any one of claims 1 to 6 , which is a processed cheese or a cheese-like food product. The cheese or cheese-like food according to any one of claims 1 to 6 , which is Camembert cheese.