CA2007494A1 - Process for producing chocolate powder and chocolate powder - Google Patents
Process for producing chocolate powder and chocolate powderInfo
- Publication number
- CA2007494A1 CA2007494A1 CA002007494A CA2007494A CA2007494A1 CA 2007494 A1 CA2007494 A1 CA 2007494A1 CA 002007494 A CA002007494 A CA 002007494A CA 2007494 A CA2007494 A CA 2007494A CA 2007494 A1 CA2007494 A1 CA 2007494A1
- Authority
- CA
- Canada
- Prior art keywords
- powder
- content
- lecithin
- cocoa
- chocolate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 73
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 61
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 57
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 27
- 239000000787 lecithin Substances 0.000 claims abstract description 27
- 229940067606 lecithin Drugs 0.000 claims abstract description 27
- 235000010445 lecithin Nutrition 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000013681 dietary sucrose Nutrition 0.000 claims abstract description 6
- 229960004793 sucrose Drugs 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000008101 lactose Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 239000002245 particle Substances 0.000 claims abstract 3
- 239000000047 product Substances 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000012634 fragment Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008121 dextrose Substances 0.000 claims description 3
- 239000013067 intermediate product Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 241000237519 Bivalvia Species 0.000 claims 1
- 235000020639 clam Nutrition 0.000 claims 1
- 230000000284 resting effect Effects 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 230000000087 stabilizing effect Effects 0.000 claims 1
- -1 dectrose Chemical compound 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 12
- 239000000543 intermediate Substances 0.000 description 8
- 235000019219 chocolate Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
A b s t r a c t :
The present invention relates to a process for producing a chocolate powder with improved properties as regards taste and dissolving behaviour, said process comprising - producing cocoa powder enriched with lecithin;
- mixing the cocoa powder enriched with lecithin with ingredients like saccharose, dectrose, lactose and common salt, to a powder mixture; and - processing said powder to particles having a size bigger than 5 mm.
The present invention relates to a process for producing a chocolate powder with improved properties as regards taste and dissolving behaviour, said process comprising - producing cocoa powder enriched with lecithin;
- mixing the cocoa powder enriched with lecithin with ingredients like saccharose, dectrose, lactose and common salt, to a powder mixture; and - processing said powder to particles having a size bigger than 5 mm.
Description
749~
D e s c r i P t_i o n :
The ;nvention relates to a process for producing chocolate powder which is soluble, especially in milk, and which has a high content of lightly deoiled cocoa powder.
Chocolate powder is generally understood to be a mixture of at least 32% lightly deoiled cocoa powder (dry, 20% - 22%
fat) and saccharose as well as optionally further in-gredients. Chocolate powder is preferably used for baking and less suitable for preparing beverages.
The cocoa-containing products on the market for instant preparation of beverages are not by definition chocolate powders but cocoa-containing instant-drink powders. In con-. ~ -., . , i 2~)0749 trast to chocolate powder, they are made using cocoa powder with a low fat content (e.g. 11%). The content of cocoa powder is below 20~, thus being less than in chocolate powder. The instant-powders are usually more or less 5 soluble in hot or cold milk and do not claim to have a spec;al chocolate taste. They are enriched for example with cinnamon, vanilla, nut or other aroma substances and are marketed with fantasy names. The dissolving behaviour or wettability of these powders is supported by the use of highly deoiled cocoa (approx. 11% fat) and approx. 1%
lecithin functioning as emulsifier. One disadvantage of these products is, that they do not have a distinct choc-olate flavour.
In order to improve the chocolate taste, the cocoa content of the powder for preparing the beverage has to be in-creased. According to the regulations, chocolate powder con-tains at least 32% lightly deoiled cocoa powder (with a fat content of 20~ - 22%~. This substantially higher fat con-20 tent in the beverage powder impairs the solub;lity in coldliquids, especially in milk. Although the solubility of the cocoa or chocolate powder in milk or the like is improved by adding lecithin, it is difficult to add a significant, i.e. permissible quantity of lecithin to a chocolate powder 25 with a high fat content (lightly deoiled), as then this fat-like product is not accepted any more by the cocoa powder and leads to lumping.
The invention is based on the object to suggest a cocoa-con-30 taining beverage powder and a process for producing said powder, which has a high content of lightly deoiled cocoa powdér, especially one which is conforming to the cocoa powder content required for chocolate powder.
35 In order to achieve this object, the process according to the invention comprises the following steps:
... .
~!~0749 a) producing lightly deoiled cocoa powder (fat level 20%
22%) with a content of lecithin such that the lecithin content in the chocolate powder comes to 0.5% - 1.5%, preferably 0.9%, b) mixing th;s cocoa powder with ingredients like saccharose, dextrose, lactose, common salt, to a powder mixture with a content of cocoa powder of at least 32%.
A chocolate powder produced this way is soluble in cold liquids, including cold milk, because of the relatively high content of lecithin. Due to the high content of light-ly deoiled cocoa powder, the beverage powder produced according to the invention conforms to the quality of a 15 chocolate powder.
A special subject of the invention is the production of the lightly deoiled cocoa powder with a relatively high lecithin content of about 2.5% with respect to the quantity 20 of cocoa powder. Surprisingly, such a cocoa powder can be produced according to the invention by way of mixing at least two intermediate cocoa powder products of different compositions. One of these intermediate products consists of lightly deoiled cocoa powder with a relatively high fat 25 content of approx. 22% - 24% and the other of a highly de-oiled cocoa powder with a fat content of approx. 18% - 20%
and a high lecithin content of approx. 4% - 6%, especially 5%.
30 Th;s process surprisingly effects the finished cocoa mix-ture to have a relatively high fat content of about 21% as well as a high lecithin content of about 2.5% This highly lecithinized cocoa powder made by mixing the two inter-mediate cocoa powder products can now be further processed 35 in the described way in order to make a beverage powder having the properties of a chocolate powder.
.~., ~ .. - ... .
~ , .
,. . .
21~07~9 In order to improve the solubility of the cocoa-containing powder in cold liquids, especially milk, it surprsingly proved to be of advantage to regulate the size of grain of the finished beverage powder such that there are no fine 5 sizes in the powder, but only grains of a size bigger than approx. 0.5 mm.
After the chocolate powder has been produced, it is there-fore submitted to a (first) sieving process, in order to sieve out fine sizes of the powder. It is of particular importance that thereafter, specifically after a longer period of for instance three days of storing the beverage powder, fine sizes are again sieved out immediately before the packaging of the powder, specifically with a sieve 15 having a mesh size of about 0.5 mm. The beverage powder packaged thereafter is readily soluble in cold milk etc., in spite of the high content of lightly deoiled cocoa powder.
20 Lecithin can be combined in different ways with the (highly deoiled) cocoa powder or intermediate cocoa powder product.
It is of advantage to proceed such that a pressed cocoa cake with the fat level "highly deoiled", i.e. with a fat content of 18% - 20% (by weight), is made and crushed to 25 coarse fragments. Liquid lecithin is then sprayed on said fragments and subseguently the lecithinized fragments are ground to a powder. Herewith, the lecithin-containing high-ly deoiled intermediate cocoa powder product is made, which forms the chocolate powder together with the very lightly 30 deoiled cocoa powder and other components.
The chocolate or beverage powder can contain the two inter-mediate cocoa powder products in a ratio of 1 : 1. In the process of production, the powder is agglomerated by means 35 of water and/or water vapour, subsequently dried and then submitted to the first sieving process for sieving out fine sizes.
~: . ....
In the aforement;oned process, the lec;thin can also be sprayed directly on the pressed cake, before it is crushed.
In order for the finished beverage or chocolate powder to s have a lecith;n content of about 0.9%, the lecithin-contain-ing intermediate cocoa powder product has to have a lecithin content of about 5%.
The mater;al further hardens during storage of the finish-ed, agglomerated powder mixture in relatively small con-tainers, especially 25 kg bags. The fine grains (smaller than 0.5 mm) separated in the subsequent (second) sieving process are returned to the product;on process.
5 An example of the compos;t;on of a chocolate powder soluble in cold l;quids produced according to the invention ;s given below:
ExamPle: Chocolate Powder Saccharose 40.850% by we;ght Cocoa Powder I 17.425% by weight - Intermediate Cocoa Powder Product -(fat content 19%, lecithin content 5%) 2s Cocoa Powder II 17.425% by weight - Intermediate Cocoa Powder Product -(fat content 23%) Dextrose, anhydrous 19.600% by weight Lactose 4.500% by weight Common Salt 0.200% by weight .~
The lec;thin content of 5~ in cocoa powder I leads to a lecithin content of 2.5% ;n the cocoa m;xture (= Gocoa powder enr;ched with lecithin according to patent claim 1, 35 process step A); the chocolate powder then contains about 0.9% of lecithin.
:
D e s c r i P t_i o n :
The ;nvention relates to a process for producing chocolate powder which is soluble, especially in milk, and which has a high content of lightly deoiled cocoa powder.
Chocolate powder is generally understood to be a mixture of at least 32% lightly deoiled cocoa powder (dry, 20% - 22%
fat) and saccharose as well as optionally further in-gredients. Chocolate powder is preferably used for baking and less suitable for preparing beverages.
The cocoa-containing products on the market for instant preparation of beverages are not by definition chocolate powders but cocoa-containing instant-drink powders. In con-. ~ -., . , i 2~)0749 trast to chocolate powder, they are made using cocoa powder with a low fat content (e.g. 11%). The content of cocoa powder is below 20~, thus being less than in chocolate powder. The instant-powders are usually more or less 5 soluble in hot or cold milk and do not claim to have a spec;al chocolate taste. They are enriched for example with cinnamon, vanilla, nut or other aroma substances and are marketed with fantasy names. The dissolving behaviour or wettability of these powders is supported by the use of highly deoiled cocoa (approx. 11% fat) and approx. 1%
lecithin functioning as emulsifier. One disadvantage of these products is, that they do not have a distinct choc-olate flavour.
In order to improve the chocolate taste, the cocoa content of the powder for preparing the beverage has to be in-creased. According to the regulations, chocolate powder con-tains at least 32% lightly deoiled cocoa powder (with a fat content of 20~ - 22%~. This substantially higher fat con-20 tent in the beverage powder impairs the solub;lity in coldliquids, especially in milk. Although the solubility of the cocoa or chocolate powder in milk or the like is improved by adding lecithin, it is difficult to add a significant, i.e. permissible quantity of lecithin to a chocolate powder 25 with a high fat content (lightly deoiled), as then this fat-like product is not accepted any more by the cocoa powder and leads to lumping.
The invention is based on the object to suggest a cocoa-con-30 taining beverage powder and a process for producing said powder, which has a high content of lightly deoiled cocoa powdér, especially one which is conforming to the cocoa powder content required for chocolate powder.
35 In order to achieve this object, the process according to the invention comprises the following steps:
... .
~!~0749 a) producing lightly deoiled cocoa powder (fat level 20%
22%) with a content of lecithin such that the lecithin content in the chocolate powder comes to 0.5% - 1.5%, preferably 0.9%, b) mixing th;s cocoa powder with ingredients like saccharose, dextrose, lactose, common salt, to a powder mixture with a content of cocoa powder of at least 32%.
A chocolate powder produced this way is soluble in cold liquids, including cold milk, because of the relatively high content of lecithin. Due to the high content of light-ly deoiled cocoa powder, the beverage powder produced according to the invention conforms to the quality of a 15 chocolate powder.
A special subject of the invention is the production of the lightly deoiled cocoa powder with a relatively high lecithin content of about 2.5% with respect to the quantity 20 of cocoa powder. Surprisingly, such a cocoa powder can be produced according to the invention by way of mixing at least two intermediate cocoa powder products of different compositions. One of these intermediate products consists of lightly deoiled cocoa powder with a relatively high fat 25 content of approx. 22% - 24% and the other of a highly de-oiled cocoa powder with a fat content of approx. 18% - 20%
and a high lecithin content of approx. 4% - 6%, especially 5%.
30 Th;s process surprisingly effects the finished cocoa mix-ture to have a relatively high fat content of about 21% as well as a high lecithin content of about 2.5% This highly lecithinized cocoa powder made by mixing the two inter-mediate cocoa powder products can now be further processed 35 in the described way in order to make a beverage powder having the properties of a chocolate powder.
.~., ~ .. - ... .
~ , .
,. . .
21~07~9 In order to improve the solubility of the cocoa-containing powder in cold liquids, especially milk, it surprsingly proved to be of advantage to regulate the size of grain of the finished beverage powder such that there are no fine 5 sizes in the powder, but only grains of a size bigger than approx. 0.5 mm.
After the chocolate powder has been produced, it is there-fore submitted to a (first) sieving process, in order to sieve out fine sizes of the powder. It is of particular importance that thereafter, specifically after a longer period of for instance three days of storing the beverage powder, fine sizes are again sieved out immediately before the packaging of the powder, specifically with a sieve 15 having a mesh size of about 0.5 mm. The beverage powder packaged thereafter is readily soluble in cold milk etc., in spite of the high content of lightly deoiled cocoa powder.
20 Lecithin can be combined in different ways with the (highly deoiled) cocoa powder or intermediate cocoa powder product.
It is of advantage to proceed such that a pressed cocoa cake with the fat level "highly deoiled", i.e. with a fat content of 18% - 20% (by weight), is made and crushed to 25 coarse fragments. Liquid lecithin is then sprayed on said fragments and subseguently the lecithinized fragments are ground to a powder. Herewith, the lecithin-containing high-ly deoiled intermediate cocoa powder product is made, which forms the chocolate powder together with the very lightly 30 deoiled cocoa powder and other components.
The chocolate or beverage powder can contain the two inter-mediate cocoa powder products in a ratio of 1 : 1. In the process of production, the powder is agglomerated by means 35 of water and/or water vapour, subsequently dried and then submitted to the first sieving process for sieving out fine sizes.
~: . ....
In the aforement;oned process, the lec;thin can also be sprayed directly on the pressed cake, before it is crushed.
In order for the finished beverage or chocolate powder to s have a lecith;n content of about 0.9%, the lecithin-contain-ing intermediate cocoa powder product has to have a lecithin content of about 5%.
The mater;al further hardens during storage of the finish-ed, agglomerated powder mixture in relatively small con-tainers, especially 25 kg bags. The fine grains (smaller than 0.5 mm) separated in the subsequent (second) sieving process are returned to the product;on process.
5 An example of the compos;t;on of a chocolate powder soluble in cold l;quids produced according to the invention ;s given below:
ExamPle: Chocolate Powder Saccharose 40.850% by we;ght Cocoa Powder I 17.425% by weight - Intermediate Cocoa Powder Product -(fat content 19%, lecithin content 5%) 2s Cocoa Powder II 17.425% by weight - Intermediate Cocoa Powder Product -(fat content 23%) Dextrose, anhydrous 19.600% by weight Lactose 4.500% by weight Common Salt 0.200% by weight .~
The lec;thin content of 5~ in cocoa powder I leads to a lecithin content of 2.5% ;n the cocoa m;xture (= Gocoa powder enr;ched with lecithin according to patent claim 1, 35 process step A); the chocolate powder then contains about 0.9% of lecithin.
:
Claims (11)
1. Process for producing chocolate powder which is soluble in cold liquids, especially in milk, with a high content of lightly deoiled cocoa powder, comprising the following process steps:
a) producing lightly deoiled cocoa powder (fat level 20%
22%) with a content of lecithin, such that the lecithin content in the chocolate powder comes to 0.5% - 1.5%, especially 0.9%, b) mixing this cocoa powder with ingredients like saccharose, dextrose, lactose, common salt, to a powder mixture with a cocoa powder content of at least 32%.
a) producing lightly deoiled cocoa powder (fat level 20%
22%) with a content of lecithin, such that the lecithin content in the chocolate powder comes to 0.5% - 1.5%, especially 0.9%, b) mixing this cocoa powder with ingredients like saccharose, dextrose, lactose, common salt, to a powder mixture with a cocoa powder content of at least 32%.
2. Process according to claim 1, wherein at least two different intermediate cocoa powder products are mixed to-gether for making lightly deoiled cocoa powder with a high content of lecithin (0.5% - 1.5%, especially 0.9%), with one of said intermediate products consisting of lightly deoiled cocoa powder with a relatively high fat content of about 22% - 24% and the other intermediate product con-sisting of a deoiled cocoa powder with a fat content of about 18% - 20% and a high lecithin content of about 4% -6%, especially 5%.
3. Process according to claim 1 or 2, wherein the powder mixture is processed to particles having a size bigger than 0.5 mm.
4. Process according to claim 2 and one or more of the further claims, wherein the two intermediate cocoa powder products are mixed in the ratio of 1 : 1.
5. Process according to claim 2 and one or more of the further claims, comprising the following process steps for producing the lecithin-containing intermediate cocoa powder product:
a) Crushing pressed cocoa cake with a fat content of 18 -20% by weight into coarse fragments, b) subsequent spraying of said fragments with lecithin, c) subsequent grinding of the lecithinized fragments to cocoa powder.
a) Crushing pressed cocoa cake with a fat content of 18 -20% by weight into coarse fragments, b) subsequent spraying of said fragments with lecithin, c) subsequent grinding of the lecithinized fragments to cocoa powder.
6. Process according to claim 1 and one or more of the further claims, wherein the chocolate powder which is agglomerated by means of water and/or water vapour and which is subsequently dried, is submitted to a (first) sieving process in order to sieve out fine sizes.
7. Process according to claim 6 and one or more of the further claims, wherein after a stabilizing or resting period of several, especially three days, the chocolate powder is again submitted to a sieving process in order to sieve out fine sizes, such that the chocolate powder ready to be packed has a size of grain bigger than 0.5 mm.
8. Chocolate powder, produced according to the process as defined in one or more of the preceding claims, com-prising a powder mixture of the following composition:
32 - 36 % by weight (with respect to the powder mixture) Cocoa Powder enriched with Lecithin, 38 - 42 % by weight Saccharose, 18 - 20 % by weight Dextrose, 4 - 6 % by weight Lactose, 0.2% by weight Common Salt.
32 - 36 % by weight (with respect to the powder mixture) Cocoa Powder enriched with Lecithin, 38 - 42 % by weight Saccharose, 18 - 20 % by weight Dextrose, 4 - 6 % by weight Lactose, 0.2% by weight Common Salt.
9. Chocolate powder according to claim 8, comprising a content of lightly deoiled cocoa powder of 32 - 36% by weight.
10. Chocolate powder according to claim 8 or 9, com-prising a lecithin content of 0.8 - 1% by weight with respect to the total quantity of the chocolate powder.
11. Chocolate powder according to clams 8 to 10, where-in the size of particles is bigger than 0.5 mm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3901056.2 | 1989-01-16 | ||
| DE3901056A DE3901056A1 (en) | 1989-01-16 | 1989-01-16 | METHOD FOR PRODUCING CHOCOLATE POWDER AND CHOCOLATE POWDER |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2007494A1 true CA2007494A1 (en) | 1990-07-16 |
Family
ID=6372144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002007494A Abandoned CA2007494A1 (en) | 1989-01-16 | 1990-01-10 | Process for producing chocolate powder and chocolate powder |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0379023A1 (en) |
| JP (1) | JPH02291232A (en) |
| KR (1) | KR900011403A (en) |
| CA (1) | CA2007494A1 (en) |
| DE (1) | DE3901056A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6117478A (en) * | 1998-03-12 | 2000-09-12 | Nestec S.A. | Method of making a reduced fat agglomerated chocolate |
| US9661873B2 (en) * | 2004-03-19 | 2017-05-30 | Nestec S.A. | Delivery of functional ingredients |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9620027D0 (en) * | 1996-09-26 | 1996-11-13 | Cerestar Holding Bv | Chocolate containing spray dried glucose |
| US6066350A (en) | 1997-02-07 | 2000-05-23 | Cargill Incorporated | Method and arrangement for processing cocoa mass |
| US6007857A (en) * | 1997-06-20 | 1999-12-28 | Meiji Seika Kaisha Ltd. | Process for producing granular cocoa |
| US7201934B2 (en) * | 2002-10-15 | 2007-04-10 | Cargill, Incorporated | Dispersible cocoa products |
| EP1649756B1 (en) | 2004-10-25 | 2010-09-08 | Nestec S.A. | Modified cocoa product and process for its manufacture |
| BR112012028657A2 (en) * | 2010-05-10 | 2015-09-15 | Cargill Inc | cocoa powder compositions |
| EP2663197A1 (en) * | 2011-01-12 | 2013-11-20 | Cargill Inc. | Cocoa powder compositions |
| WO2017023341A1 (en) * | 2015-08-03 | 2017-02-09 | Intercontinental Great Brands Llc | Fat-based powdered compositions and methods of making thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB955756A (en) * | 1962-03-23 | 1964-04-22 | Borden Co | Beverage powder |
| CH413570A (en) * | 1963-07-12 | 1966-05-15 | Nestle Sa | Manufacturing process of a chocolate product |
| US3459557A (en) * | 1965-09-28 | 1969-08-05 | Morinaga Confectionery Co Ltd | Process for manufacture of readily dispersible cocoa powder |
| JPS604698B2 (en) * | 1979-12-07 | 1985-02-06 | 森永製菓株式会社 | Method for producing granulated cocoa |
| JPS62272941A (en) * | 1986-05-21 | 1987-11-27 | Morinaga & Co Ltd | Production of cocoa readily soluble in cold water |
-
1989
- 1989-01-16 DE DE3901056A patent/DE3901056A1/en not_active Withdrawn
-
1990
- 1990-01-08 EP EP90100299A patent/EP0379023A1/en not_active Withdrawn
- 1990-01-10 CA CA002007494A patent/CA2007494A1/en not_active Abandoned
- 1990-01-12 KR KR1019900000353A patent/KR900011403A/en not_active Application Discontinuation
- 1990-01-16 JP JP2004664A patent/JPH02291232A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6117478A (en) * | 1998-03-12 | 2000-09-12 | Nestec S.A. | Method of making a reduced fat agglomerated chocolate |
| US6399133B2 (en) | 1998-03-12 | 2002-06-04 | Nestec S.A. | Reduced fat agglomerated chocolate |
| US9661873B2 (en) * | 2004-03-19 | 2017-05-30 | Nestec S.A. | Delivery of functional ingredients |
| US10349671B2 (en) | 2004-03-19 | 2019-07-16 | Nestec S.A. | Delivery of functional ingredients |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02291232A (en) | 1990-12-03 |
| KR900011403A (en) | 1990-08-01 |
| EP0379023A1 (en) | 1990-07-25 |
| DE3901056A1 (en) | 1990-07-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |