JPS5937058B2 - cocoa substitute - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a cocoa substitute that has a novel composition and is comparable to cocoa in terms of properties, physical properties and flavor.

More specifically, the cocoa-like flavor obtained by heating grain protein, cacao fat, and cacao components together with sugars, cyclic dextrin, and DE (Dextroseequival)
The present invention relates to a cocoa substitute containing an acyclic dextrin (starch decomposition product) having a reducing sugar content in solid content of 30 or less.

Conventionally, cocoa is made by roasting cacao beans at 80 to 150 degrees Celsius.
The product is then processed through drying, crushing, and degreasing processes.

However, in recent years, the worldwide tightening of supply and demand for cacao beans has caused their prices to soar, and there is an increasing need for inexpensive substitutes or bulking agents that have similar flavor and physical properties to cocoa produced from cacao beans.

Therefore, JP-A-50-105866 and N.
It has been considered to chemically produce chocolate-like flavor substances by heating valine, leucine or isoleucine and sugars in a solvent as described in No. 0-105867.

However, the above method does not apply to flavor 1 for chocolate.
It was limited to producing a substance, and due to its physical properties, it could not be used alone; it was only used in small amounts to enhance the chocolate-like flavor of cocoa or chocolate.

Therefore, the present inventors conducted intensive research on the composition and manufacturing method of a cocoa substitute that has almost the same properties, physical properties, and flavor as cocoa, and can be used alone or as a bulking agent by adding it to cocoa. As a result, the present invention was completed.

That is, the present invention relates to a cocoa substitute consisting of a cocoa-like flavor, a cyclic dextrin, and an acyclic dextrin having a DB of 30 or less, and containing the cyclic dextrin in an amount of 5 to 40% by weight based on the total solid content.

Furthermore, the present invention comprises a cocoa-like flavor, a cyclic dextrin, and a non-carbohydrate dextrin with a DE of 30 or less,
The present invention relates to a cocoa substitute for tobacco, which contains 5 to 40 parts by weight of the cyclic dextrin per total solid content and has a lipid content of 5 to 15 parts by weight.

The present invention will be explained in detail below.

First, the cocoa-like flavor used in the present invention is made by mixing grain protein, cacao fat, cacao components, and sugars, and
This is a novel flavor discovered by the present inventors that is obtained by heating and roasting at 150'C (Japanese Patent Application Laid-open No. 54-92
662).

Here, examples of grain proteins include corn protein, wheat gluten, extracted barley protein, extracted rice protein, and low-fat soybean flour.
A species or two or more species may be used.

Further, as the cocoa fat used in the present invention, cocoa butter and its substitute fat are used.

Cocoa butter substitutes include Belco (trade name, manufactured by Kaneka Corporation), which is made of one or a mixture of two or more of hydrogenated palm oil, hydrogenated shea nut oil, etc., Caomel (trade name, manufactured by NOF Corporation), and Melano (trade name, manufactured by NOF Corporation). Trade name, manufactured by Fuji Oil Co., Ltd.), etc.

Cacao components include unroasted cacao nibs, cacao shells, cacao jam, and absolutes extracted from these with water or dilute alcohol.
Use seeds or a mixture of two or more.

Examples of saccharides used in the present invention include aldoses such as glucose, glyceraldehyde, threatose, and ribose; ketoses such as dioxyacetone, erythroulose, xylrose, and fructose; deoxysugars such as 2-deoxyribose and rhamnose; and maltose, Oligosaccharides such as lactose, sucrose, maltotriose, maltotetraose, starch hydrolysates such as corn syrup, dextrin, maltodextrin, and the above aldoses, ketoses, deoxy sugars, oligosaccharides and starch hydrolysates Examples include sugar alcohols obtained by catalytic reduction, and one or a mixture of two or more of these may be used.

Such a cocoa-like flavor used in the present invention contains 10 to 180 parts of cocoa butter per 100 parts of the above grain protein,
Preferably 30 to 140 parts and 5 to 120 parts of cocoa component,
Preferably 30 to 100 parts and 50 to 200 parts of sugar, preferably 75 to 160 parts, are mixed and roasted at 80°C to 150°C, preferably 90 to 125°C for 10 to 300 minutes, preferably 30 to 90 minutes. It is obtained by pulverizing the obtained product into 250 meshes or more, preferably 280 meshes or more.

As the pulverization method, a commonly known pulverization method is used, but a freeze pulverization method is preferable from the viewpoint of handling, and it is especially preferable to carry out the pulverization at a temperature of -30°C or lower.

Next, the cyclic dextrin used in the present invention and DE30
The following acyclic dextrin will be explained.

Cyclic dextrins are 6 to 12 glucose molecules α
It is a crown-shaped non-reducing dextrin that is cyclically linked through -1,4-glycosylation bonds.

Starch decomposition products containing these cyclic dextrins can be produced as follows.

In other words, Bacillus (B.
certain bacteria of the genus Bacillus, such as Bacillus macerans, Bacillus circulans, Bacillus megaterium,
Nokucilles stearothermophilus (B, S
tearoLhermophilus), certain alkalophilic Bacillus spp.
Cyclodextrin glycosyltransferase (Cyclodextrin glycosyl tr
10-8 by acting on
A starch decomposition product containing cyclic dext-IJ syns having a coefficient of 0 is obtained.

The cyclic dextrins contained vary depending on the source of the enzyme used, but are mainly α-dextrin with 6 glycoses, β-dextrin with 7 β-dextrins, and γ-dextrin with 8 glycoses.

The starch decomposition product containing cyclic dextrin, etc. obtained by such an operation is decolorized and purified by a conventional method to obtain a cyclic dextrin content of 5 to 40% by weight per total solid content within the scope of the claims of the present patent application. If the DE is within the above range and the DE is 30 or less, it can be used as is in the present invention, but if the DB is over 30, the
- Products that do not degrade cyclic dextrins, such as amylase, isoamylase, pullulanase, β-amylase, or glucoamylase, or have slightly degraded non-cyclic dextrins to DB30 or less using enzymes that are difficult to degrade. Can be used.

Furthermore, carbohydrates obtained by mixing starch decomposition products with a DE of 30 or less with cyclic dextrins separated and purified using various methods from starch decomposition products containing cyclic dextrins can also be used in the present invention.

The cocoa substitute of the present invention contains the above-mentioned cocoa-like flavor, cyclic dextrin, and acyclic dextrin with a DE of 30 or less.

It is composed of kistrin and contains cyclic dextrin in a proportion of 5 to 40% by weight of the total solid content, and is sufficiently suitable for cocoa in terms of properties, physical properties, and flavor.

In the present invention, the total solid content refers to the total solid content of cocoa-like flavor, acyclic dextrin, and cyclic dextrin in the cocoa substitute, and even in the cocoa substitute of the present invention containing sugar, milk, and other ingredients. Solids in sugar, milk, and other ingredients shall be excluded from total solids.

This cyclic dextrin clathrates grain protein, cacao fat, and oil in cacao components to form an clathrate compound that not only prevents the cocoa substitute from absorbing moisture, but also prevents the floating aggregation of oil when drinking cocoa. This is thought to be due to the formation of fine oil droplets.

In the cocoa substitute of the present invention, it is necessary that cyclic dextrin be blended within a range of 5 to 40 weight percent based on the total solid content.

If the cyclic dextrin exceeds about 40% by weight of the total solid content, crystals of cyclic dextrin will precipitate even in hot water, resulting in unfavorable physical properties and flavor.

On the other hand, if the total solid content of cyclic dextrin is less than 5%, the inclusion of fats and oils will be insufficient, and the oil will aggregate when hot water is added, resulting in properties different from those of cocoa.

Furthermore, the acyclic dextrin blended into the cocoa substitute of the present invention is required to have a DE of 30 or less, but this is because if the DE of the acyclic dextrin is 30 or more, moisture absorption is significant and storage This is because the product sometimes solidifies and loses its commercial value.

In addition, the cocoa substitute according to the present invention improves the flavor of tobacco,
It can be used to relieve irritation and improve flammability.

That is, by suspending the cocoa powder of the present invention in water, spraying it onto tobacco, and drying it, the flavor etc. of tobacco can be improved.

These cocoa substitutes for tobacco have a fat content of 5 to 15
It is desirable that the amount of fat be within the weight ratio range; if the fat amount is less than 5 parts, the combustion properties will not be improved, and if it exceeds 15 parts, it will impart a fatty odor to the tobacco, which is not preferred.

The amount of fat can be easily adjusted by adjusting the amount of cocoa butter added during the preparation of the cocoa-like flavor.

The present invention will be specifically explained below with reference to Examples.

Example 1 26 parts of corn protein, 3 parts of extracted soy protein, 25 parts of cocoa butter, 10 parts of unroasted cacao nibs, 40 parts of glucose
The material obtained by heating and roasting at 115° C. for 90 minutes was frozen and ground to 280 mesh or more to obtain a cocoa-like flavor.

Next, a starch decomposition product consisting of a cyclic dextrin and an acyclic dextrin having a DE of 30 or less was prepared by the method shown below.

That is, calcium chloride was added to a 10% (W/V) potato starch suspension to give a concentration of 10mM.
The mixture was gelatinized by heating at ℃ for 5 minutes.

Next, the temperature was cooled to 65°C, and the pH was adjusted to 8.5 by adding caustic soda.
American Type Culture Coll
100 units of cyclic dextrin glycosyltransferase produced by the bacteria Ection ((ATCC) 21783) was added per starch duram and allowed to react for 24 hours.

After the reaction, the sugar solution was heated at 120°C for 5 minutes to inactivate the enzyme, and then cooled to 80°C and adjusted to pH 6.Q.

Next, bacterial liquefied α-amylase produced by bacteria of the genus Bacillus (Daiwa T-5, 10, 00, manufactured by Daiwa Kasei Co., Ltd.)
0 units/g) was added to 10 units per duram of solid content.
Allowed time to react.

The sugar solution obtained by this operation was concentrated by decolorizing filtration with activated carbon and purification with an ion exchange resin using conventional methods.

The obtained concentrate was dried using a drum drying method to reduce the moisture content to 3%.
It was made into a dry powder.

The resulting powder contains 50% cyclic dextyl IJ based on solids content.
DE of the acyclic dextrin was 28.5.

In addition, the content of IJ (enzyme activity and cyclic dextrin) is Di
e S tarke vol. 27, 410-413.1
The method was based on the method described in 1975.

The cocoa-like flavor and starch decomposition product prepared as described above were blended in the blending ratio shown in Table 1 to obtain a cocoa substitute.

The compositions of Formulation Examples 1 to 5 and Comparative Examples 1 to 5 are as shown in Table 2.

10.9 of the thus obtained cocoa substitute and 5 of hot water at 90°C.
Table 3 shows the shape of the floating oil when 0 ml was added and well stirred, and the moisture content and solidification state when left for one week at a relative temperature of 70%.

The sensory test was conducted using a panel consisting of 14 people.
3 and natural cocoa powder (medium-fat cocoa with a fat content of 16 inches) were tested in a triangle test (3-point comparison method) to determine the flavor,
The hue and particle size were determined.

The results are shown in Table 4.

The sample sample was prepared as follows.

4g of sample and 6g of granulated sugar, 57ml of boiled distilled water
After adding and stirring to make a paste, add 8 ounces of boiled distilled water.
5ml was added with stirring, the mixture was covered with a lid, and the mixture was allowed to cool to 45°C and used for testing.

Of the two types of ingredients, Note 1 and Natural Cocoa Powder, 2 of the same samples, 1 other sample, and 3 fine needles were used as test materials, and the subjects were instructed to apply half-sized samples.

As a result of the sensory test, the cocoa substitute obtained in Blend Example 3 was compared with natural cocoa powder (medium fat cocoa with a fat content of 16 cm), and as a result, there was no significant difference with a risk factor of 5.

Example 2 5g of cocoa substitute obtained in Formulation Example 4 of Example 1 was added to 50r
Tobacco made by a public corporation that is suspended in UL hot water and loosened in advance.
0.5 mJ/] each was sprayed using a sprayer.

The spray-treated cigarettes were then rerolled and left for one week at 50 degrees relative humidity.

A sensory test was conducted using untreated Shinsei that had been left in the same manner as a control.

The sensory test was conducted using a panel of 7 people on the aroma, taste, and overall evaluation before and after smoking using a 5-point method, and Table 5 shows the results.

Claims (1)

[Claims] 1. A cocoa-like flavor obtained by mixing grain protein, cacao fat, cacao components, and saccharides, heating and roasting at 80 to 150°C, and then pulverizing the mixture, a cyclic dextrin, and an acyclic dextrin with a DB of 30 or less. , a cocoa substitute containing the cyclic dextrin in an amount of 5 to 40% by weight per total solid content. 2. In claim 1, the lipid content is 5 to 1.
5% cocoa substitute for tobacco.