DE1692361A1 - Cocoa powder composition - Google Patents

Description

»> * · '· M. MAAS

DR W. G. P

NW
ONC-HEN M

Aworloan Oyqnmwld Company Wayne. Wew Jerdey, Vo3toAo

Cocoa powder dessert sauce

(ZueataanmtJ.dung see patent application A 50 974 IVc / 39 b)

Di · Brfindang relates oioh to teamwork with rtrbee- •• rtes Dieptreionererraögtno Insboeonder · relates to the invention elite further education of the subjects according to the main patent (Patent application A 50 974 IVo / 39b).

In the main patent, there is a method of increasing the distribution τοη polymeric substances in Vateer beeohrieben » in which a surface active agent is the polymer Substance is examined the same before dissolution "

009086 / OÜ82

It has now been found that all additives are in the polymer Fabric of this surface-active gown also for manufacturing Cocoa powder bit improved hepatic properties suitable let »

The invention therefore provides a lends the pearable Xakaoausaaaaensung or a lends dispersible cocoa powder "which contains cocoa and at least 0" 025 1 * Diootylnatriuasulfosuoinatf-related on the cocoa content. Aufierdea the invention eohafft a method of manufacturing a sun leioht diepergierbaren cocoa Powders "that in intimate Veraieohen of cocoa old least ₉₀₂₅ O £ BiootylnatriuMeulfoeuooinat, besogen the Oewieht of cocoa, is"

The concentration of the diootyl sodium sulfoauoolnate used according to the invention is, as mentioned above, applied to the cocoa osmosis. da8 With special low-fat cocoa varieties an effective dispersion is achieved »if consentrations of only O ₉ 025 Jt are used» whereas with. very fat cocoa varieties a concentration of less than £ 0.01 is required · Other important factors that determine the concentration apart from the “fat content” are the Geeolmaok, the cost of the material and the

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same "The taste is an essential su observed Taktor is because Diootylnatriumsulfosuooonat has a bitter Eigengeaohmack" Dan absence or daa presence at certain wahlwelaen fieatandteilen in the approach "as s <> B · flavorings, etc.., and the fat content dee cocoa determine dl «Consumption used» because the fat «has an aroma effect in addition to its effect on the dispersion. The cost of the material is also a factor to be considered» because at certain effective concentration values an increase does not significantly increase the permeability in the HaS, which is necessary » In order to justify the additional costs "Therefore, the need to" state the consentration is at least $ 0.025>"seems to be" justified "since the upper concentration limits cannot be defined with a reasonable hatred of accuracy". In general, however, the concentration can be from about $ 0.02 to 1 % or more, and in particular from about $ 0.05 to 0.75 *. The preventive concentration is from about 0.1 to 0.8 i * _%, in particular 0.4 $> ° Finally, it is also reasonable to assume DA8 Konsentrationen less than 0.025 £ kunnen be effective "because the development is substantially free of grease 1st of cocoa" of which Konsentration of Diootylnatriunaulfosuooinatst is necessary "to an easily dlspergierbare Cocoa sauce so obtained »would significantly reduce ο

The process for producing the novel composition

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according to this invention, the intimate Mieehen of cocoa and BlootylAatrluBSulfosuoeonat "uafaSt, the intimate blending of cocoa and Blootylnatrlttasulfoeueoonat can be effected by a dilute solution of Diootylnatriuasulfosucoonat into a" Löeungeaittel "BB alcohol» Water U ₀ augesetst dglβ au cacao "which with special care Care should be taken to avoid excessive use of cocoa, but to be careful when choosing the solvent, since a solvent has an adverse effect on the dispersibility due to the migration of the cocoa fat content to the surface of the cocoa particles "

Sis dispersite media used in this invention are, in general, those »who are for the Used in the manufacture of Inetant so-chocolate beverages » as s »Bo water» Miloh ttodglo As sweeteners can be ingenious in the invention Assistance any sugar or any Inexpensive sweeteners are used which do not have any harmful effects have »examples of sweeteners that are used» include. Saoharose »tratrluacyclanat and mixtures from latriuney clanate and sacharin »

Until the invention leads to many advantages »especially in the Use of the invented Stasan set for instant chocolate drinks So chocolate drinks concoctions » which contain the inventions Susaaaensetsungen are

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lends to be regulated without the need for an expensive granulation take place rough and without it necessary to sugar in the sowing to enter * Therefore allows the .rfindung sun first Kai the formation of a reconstructable Dlätsohokoladetrlnkaleohungo In addition, the invention enables a better use of the very fatty cocoa, the one in Hinbliok on the Oesohnaek and the nutritional value has had a big fourth o so far. the manufacturer tries to solve the problem of agglomeration by means of auxiliaries and cocoa varieties with a low fat content To solve this »This was the formation of agglomerations somewhat reduced, but with this measure it is a corresponding one Reduction of taste and nutritional value linked " The invention, on the other hand, enables the use of a very fat cocoa which has the problem of agglomeration is substantially reduced without the oeeohnaok and the Nuts are sacrificed for nutritional value ",

The discovery is explained using the examples »

Example I.
Production of an easily controllable cocoaBuaflWWsnsstHttmg

This example illustrates the manufacture of the loans dispersible Xakaosusanne set according to this invention According to Veiter, the example shows that it can be lubricated advantageously in comparison to untreated cocoa o

Am · 2 kf sample of a commercially available cocoa «

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Using a Fitemtthle through a sieve 1fr, 1 passed, the cocoa is for 10 minutes in a "Hobart ^N -Mlsoher old 16 al a SOjCigen (low volume) solution τοη Diootylnatriuaeülfoeuooonat in wäeserigea ethanol diluted" old 400 al I "propanol The moistened cocoa, which partially kusanmon balls, is sieved with a hand sieve with a height of 1.19 aa (16 ta · eh) and put in the Hobarf mixer for a further 5 minutes. The material is then put on a paper Opened drying soil is spread out and dried for 19 hours at 26.7 ⁰ O (80 ⁰ V) · The dried cocoa is sifted through a hand sieve with a maeohe width of 1.19 mn (16 meah) «

The Diflpergierbarkeit the Zueaaaensetiung described above is then reacted with a portion of the commercial cocoa "of untreated and serves ale control" compared A 20 g sample of the Zusaenenaetsung described above will lu 200 al of tap water at 25 ⁰ C using a "Lightnin" -HUhrere , which works old 1000 revolutions per minute, sugesetito Dao method is repeated old Auanahae that the untreated cocoa powder was used The experiment takes the cocoa sauce according to this invention is dispersed after about 5 seconds, whereas the pure cocoa 40 seconds for the complete one Dispersion needed

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free game II

Use of the cocoa sauce set (Eunic nac)

the production of an InBtant SohokoladegetrttnkiiiBOhvin ^

This example shows the use of the invention Kakaosusaiu & eiieetsung for the production of an Inatant dry chocolate beverage flavor » In addition, the example shows the advantageous dispersibility in comparison BU of a granulated chocolate vegetable drink sehunga

The following ZueaoBeneetsunßen are produced s

A 2

Cocoa old 0.4 % Diootylna-

trluiisulfosueoonat ^s '

Milk powder 16 g 8 g Granulated suoker 28 g 35 g

The Sueamoeneetsungen described above are made, by using the additive derived from Example I. and with the susfttsliehen components intimately gea! real

These Zueaafeenaetsuagen then became a "Dl * perglerunge" Tereuch subjected to »izide« as a comparison sample a granular · te Sehokoladetrlnkalsohu & g was used · Three teaspoons full of each of the above Susam sets and the Commercially available granulated so-chocolate infusion

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iridrtl-separate containers entered "200 ml 18 Me 20 ⁰ C cold Xieltungswasser contained" Times "far the complete dispersion of the respective Zueaaaen setsung were necessary" are listed in Table I.

Table I.

Addition A 20 seconds Addition B 15 seconds Granulated Sohokola- _{120 aetain} a _#ll detrlnkaisohung ^{1Z0 B} · »» »·»

They om granulated Sohokoladetrinknlaohung in? Of HandβIeware contained powdered cocoa "fat-free Trockeimllohpulver and granulated sugar ₀ This mixture was granulated ale Diepereionehllfe ·

Example III
the KaKaoaueftWHensetgwffff naoh this Krfind ^{>> njr}

Making an Instwit—

This example shows the dispersibility of tropical chocolate drinks in various media lsi Oegensats SU the results of a commercially available granulated sohokoladetrlnksiisohungo

the following four mixtures were produced

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Δ 3 2 D

Xakaopulr old

4 * Diootyl Natriua- 200 15 * 1OjC 1Oji

sulfosuoolnat

Granuli.rtte fat-free _3QJ <^ _{J () jC 4 (JjC} Trookenailohpulver

Granulated Xuokcr 50 * 55 * 60 * 50 *

These mixtures are dnroh use of Kakaosusaaaenr »• etsune according to Example I and the old Zusätsen prepared by intimately Hieohen ₀ The Proeentangaben above are beaogen the Oewioht ·

Pie four mixtures are then checked for their dispersibility and Kluapenbildung checked, where sia old a la trade Obtainable granulated so-chocolate drink brewing yergliohen will. Young sample old 28 «4 g (1 ounos) of each of the above mixtures and the granulated chocolate drink separated into a Sohale of cold Vassers, cold milk, whole · » added boiling water and hot milk and stirred a teaspoon about 20 seconds old. Each of the above-mentioned mixtures can easily be seen without Kluapenblldunf dispersed, whereas the commercially available granulated · Bohokoladetrinkmieohung sioh not easily disperse IMt, with aa bottom of the cups a very strong

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Lump formation is observed and the lumps upon agitation do not invade and not disperse »

Example IY

Production of an inatant chocolate drink miaohun * under Use of an artificial additive

This example shows the production of an instant so-chocolate infusion, in which an artificial sweetener is used ο Furthermore, the example shows a dispersibility that that of a commercially available granulated chocolate drink mixture is superior »The following composition was made:

Cocoa with 0.4 pounds of dioctyl sodium sulfosucconate 4 g

SaIs 0.2 g

Artificial sweetener * 0.25 g Non-fat milk powder 10 g

* The artificial sweetener consists of 12 parts of sodium oyolamate and a part of Hatriumsaeharin »

The above composition is made by use the cocoa mixture prepared according to Example I and duroh thorough mixing with the other ingredients erseugto

The mixture is then checked for its dispersibility and lumpiness

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education tested using a commercially available granulated sohokoladetrinkmieehung is compared »Three Teaspoon of the above composition and the granulated Sohokoladetrinkuieohung are separated see each other a cup of cold water and sugeeetst cold milk and For about 20 seconds old, stirred a teaspoon of the results show that the inventive susanmene rescue disperses easily without lump formation, whereas the granulated so-chocolate infusion available commercially Eioh not so well dispersed and very strong clumping at the bottom of the cup shows that it doesn’t dissolve or disperse when it is stirred

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Claims (1)

Claim Composition according to patent coo »(patent application no <> 50 974 IVc / 39b), characterized in that the diapergatable composition contains cocoa and at least $ 0.025> dioctyl sodium sulfosuoconate» 009886/0082