ローストはチョコレート作る過程で一番重要だと言っても過言ではない！と私は思っています。
チョコレートの重要なポイントと言えばあの香りです。
あの香りはローストをすることにより生まれます。
さて、その香りを生み出すローストですが温度が高いと香り成分は消えてしまいます。
逆に低すぎてもいけません。
ロースターがないので家庭用オーブンでできる範囲の100度～200度の間で
カカオ豆が一番香りの強くなるところを何度も試行錯誤して見つけたのが110度でした。
さらに時間ですが、10分単位で刻み香りを確認しながらローストを行いました。
短すぎると香りは生まれず、長すぎると香りが消えてしまうのです。
そうして、私たちが見つけ出したのが110度40分です。
豆の種類によってはもっと香りが出る温度帯があるかもしれませんので、今それをまた探しているところです。
ここで少し小話を・・・
チョコレートの香り成分は、還元糖・アミノ酸・キノン酸の焙炒によるメイラード反応によるものです。
メイラード反応とは、「還元糖とアミノ化合物（アミノ酸、ペプチド及びタンパク質）を加熱したときなどに見られる、褐色物質（メラノイジン）を生み出す反応のこと。
なので温度が低すぎるとこの反応が十分に起こらないので香りが生まれません。
身近な例としては玉ねぎを炒めると茶色くなりますよね。
味も匂いも生の状態では辛くて食べれませんが、炒めるととても甘くおいしくなります。
あれもメイラード反応なのです。
そうしてできた香りはなんと500種類以上もの成分によって構成されています。
とてつもなく複雑な香りなのです。
チョコレートの香りには集中力や記憶力を高める効果があります！
勉強、仕事をしている時にチョコレートの香りを嗅ぐだけでも十分効果はあります！
チョコレートを温かいミルクに溶かして飲むホットチョコレートはいかがでしょう？
これから少し肌寒くなる季節ですから、体を温め、温かい牛乳の効果で疲労回復もできますよ！
管理栄養士 高橋
Now this is the story of roast.
Roast It is no exaggeration to say that's the most important in the process of making chocolate! And I thought.Speaking as an important point of chocolate is that smell.That smell is born by the roast.Well, the scent component Although it is roasted and temperature is high to produce the smell will be gone.Do not be too low to reverse.
Since there is no roaster between 100℃ to 200℃ in the range that can be at home for the oven.The cacao beans were also found by trial and error become stronger at many times of the best fragrance was 110℃.It is even more time, but made a roast while checking the scent increments in 10-minute increments.Too short smell is not born, it disappears fragrance too long.
Then, is 110℃,40 min is what we found out.
Since there may be a temperature zone exiting is more aroma depending on the type of beans, it is where you are now looking for it again.
Roast It is no exaggeration to say that's the most important in the process of making chocolate! And I thought.Speaking as an important point of chocolate is that smell.That smell is born by the roast.Well, the scent component Although it is roasted and temperature is high to produce the smell will be gone.Do not be too low to reverse.
Since there is no roaster between 100℃ to 200℃ in the range that can be at home for the oven.The cacao beans were also found by trial and error become stronger at many times of the best fragrance was 110℃.It is even more time, but made a roast while checking the scent increments in 10-minute increments.Too short smell is not born, it disappears fragrance too long.
Then, is 110℃,40 min is what we found out.
Since there may be a temperature zone exiting is more aroma depending on the type of beans, it is where you are now looking for it again.
Here ... a little anecdote
Aroma components of chocolate, is due to the Maillard reaction by roasting of reducing sugars, amino acids, quinone acid.The Maillard reaction, "reducing sugar and an amino compound (amino acid, peptide and protein) are found, such as when it is heated, that the reaction to produce a brown substance (melanoidins).
Not born smell so because the temperature is too low the reaction does not occur sufficiently.It 's will be brown when fry the onion as a familiar example.Taste it does not eat spicy in the raw state also smell, but it is delicious very sweet and fry.Some's the Maillard reaction.Scent that could do so has been constructed by a whopping 500 or more types of components.It's the incredibly complex scent.
The smell of chocolate has the effect of increasing the concentration and memory!
Study, there is sufficient effect even just smell the aroma of chocolate when you have a job!
We propose a hot chocolate drink by dissolving the chocolate in warm milk.
Because it is now a little chilly become season, to warm the body, it can also fatigue in the warm milk of effect!
Aroma components of chocolate, is due to the Maillard reaction by roasting of reducing sugars, amino acids, quinone acid.The Maillard reaction, "reducing sugar and an amino compound (amino acid, peptide and protein) are found, such as when it is heated, that the reaction to produce a brown substance (melanoidins).
Not born smell so because the temperature is too low the reaction does not occur sufficiently.It 's will be brown when fry the onion as a familiar example.Taste it does not eat spicy in the raw state also smell, but it is delicious very sweet and fry.Some's the Maillard reaction.Scent that could do so has been constructed by a whopping 500 or more types of components.It's the incredibly complex scent.
The smell of chocolate has the effect of increasing the concentration and memory!
Study, there is sufficient effect even just smell the aroma of chocolate when you have a job!
We propose a hot chocolate drink by dissolving the chocolate in warm milk.
Because it is now a little chilly become season, to warm the body, it can also fatigue in the warm milk of effect!
Registered dietiton Takahashi
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