JP2003265110A - Excellently dispersible cocoa powder composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an excellently dispersible cocoa powder composition improved in dispersibility and more specifically, dispersibility of being easily dispersed not only in hot water but in cold water and to provide a method for producing the composition. <P>SOLUTION: This cocoa powder composition improved in dispersibility in hot water and also cold water comprises a cacao husk extract extracted in hot water at dry matter ratio of 0.2-30 wt.% based on cocoa powder. The method for producing the powder is also provided. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cocoa powder composition having improved dispersibility, particularly a cocoa powder composition which can be easily dissolved and dispersed not only in hot water but also in cold water and a method for producing the same.

[0002]

2. Description of the Related Art Normal cocoa powder is very insoluble, and when dissolved in warm milk or warm water for drinking,
It was necessary to knead with a small amount of warm water (may be warm milk), then dilute to an appropriate amount, and mix and disperse so as not to cause mamako. In order to improve this dispersibility, cocoa powder, protein,
A method of homogenizing a dispersion liquid of sugars and fats and then drying it to improve dispersibility is disclosed.

Further, Japanese Patent Laid-Open No. 07-087893 discloses a method of spraying cocoa powder with a polyglycerin ester to improve dispersibility. However, the effect of improving the dispersibility is weak with the addition of sugars, and the use of an emulsifier gives an unfavorable flavor. Japanese Unexamined Patent Publication No. 11-69945 discloses a method for producing granular cocoa powder using a cocoa component as a binder, but using cocoa for the purpose of the binder has a problem in cost.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a cocoa powder composition having good dispersibility, and more particularly, a cocoa powder composition having good dispersibility which is easily dissolved and dispersed in cold water as well as hot water, and a method for producing the same. To aim.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that a cacao husk extract extracted from cacao husk with hot water is effective in improving the dissolution and dispersibility of cocoa powder. Thus, the present invention has been completed.

That is, the present invention is a cocoa powder composition, characterized in that the cocoa husk extract obtained by hot water extraction from cocoa husk is contained in a dry matter ratio of 0.2 to 30% by weight based on cocoa powder. A method for producing a cocoa powder composition by adding a cocoa husk extract to cocoa powder.

More specifically, in obtaining an extract of cacao husk, a preferable extraction condition is that the pH of the extract at the end of the extraction is pH 2.0 or more and less than 6.5 and acidic.
A cocoa powder composition containing a cacao husk extract obtained under conditions where the temperature of hot water extraction is higher than 100 ° C and 130 ° C or lower. Further, as a method of adding the cocoa husk extract to the cocoa powder, there is a method of powder mixing the cocoa husk extract and the cocoa powder, and a method of using the cocoa husk extract as a binder liquid to granulate the cocoa powder. Further, the cocoa husk extract and cocoa powder are suspended and then dried.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, cacao beans which are a raw material for cacao husk extract are generally subjected to roasting treatment, but the outer skin of the raw material may be dehulled before roasting or after roasting. Further, the cocoa husk before extraction can be used without being pulverized, but a pulverized product is more preferable.

The conditions for hot water extraction from cacao husk are preferably such that the pH after extraction is pH 2.0 to pH 6.5, preferably pH 2.5 to pH 6.0. The hot water extract extracted in a range outside this pH range does not exhibit the sufficient function expected by the present invention. An extract extracted in an alkaline region having a pH of more than 7.0 has a high content of so-called proteins and cannot obtain a sufficient function. Furthermore, the flavor deteriorates due to the reaction of sugar with protein. On the other hand, when the extract is extracted in a strongly acidic region with a pH of less than 2.0, the extract is decomposed to have a low molecular weight and the function does not appear.

The extraction temperature of the cacao husk extract in the above pH range is preferably higher than 100 ° C. under pressure. When the extraction is performed at a temperature of 100 ° C. or lower, it takes time to elute the cacao husk extract, which is economically disadvantageous. On the other hand, the higher the temperature is, the shorter the extraction time will be, but if the heating method is too high, the flavor and color will be adversely affected, and the cacao husk extract will be reduced in molecular weight and the function expression effect will decrease. Therefore, the temperature is preferably 130 ° C. or lower, more preferably 120 ° C. or lower. The extraction time in this temperature range is several minutes to several tens hours, preferably several tens minutes to several hours. However, in the case of a heating method in which the temperature is instantly raised to a predetermined temperature and the total heating time is extremely short, a high temperature of 130 ° C. or higher may be used.

At the time of extraction, protease, cellulase,
It can be easily extracted by treating with an enzyme such as hemicellulase, pectinase, or amylase. It is also possible to use it by fractionating the water-soluble fraction after extraction and then drying it as it is, but mineral components may be removed (desalted) by electrodialysis, ion exchange resin treatment, etc. Alternatively, a cocoa husk extract of higher quality can be obtained by removing (purifying) hydrophobic substances or low-molecular substances by resin treatment or ethanol precipitation treatment and drying. Furthermore, a cocoa husk extract of higher quality can be obtained by removing (purifying) low-molecular colored substances and odorous components by separating with a UF membrane or a ceramic filter.

When extracting, various minerals, organic acids such as citric acid and lactic acid, acids such as phosphoric acid, polyphosphoric acid and hexametaphosphoric acid and salts thereof, or sucrose fatty acid ester and monoglycerin fatty acid ester. By using an emulsifier such as polyglycerin fatty acid ester in combination, a water-soluble fraction with good quality can be extracted. Furthermore, a method of reducing the quality deterioration of the final cocoa product by adding an alkali agent such as sodium hydroxide after the extraction to adjust the extract solution to be neutral to weakly alkaline is also effective.

The cocoa husk extract derived from cocoa husk in the present invention can be used with any molecular weight, but preferably the average molecular weight is from tens of thousands to several millions, more preferably from tens of thousands to tens. It is preferable that it is 20,000 to 300,000. In this specification, the average molecular weight is a value measured by gel filtration HPLC using a standard substance pullulan (manufactured by Showa Denko KK) as a standard substance and using a TSK-GEL G-5000PWXL column. The viscosity of the cacao husk extract is not particularly limited, but it is 10%.
Concentration aqueous solution at 20 ℃ 10 ~ 500 cPs, preferably 30
It gives a viscosity of ~ 300 cPs, more preferably 40-200 cPs.

The cocoa husk extract contains galacturonic acid, galactose, rhamnose, arabinose, xylose, fucose, mannose, and glucose.
The uronic acid was measured by the Blumenkrantz method, and the neutral sugar was measured by GLC after alditol acetate conversion.

As the cocoa powder, a known cocoa powder obtained by dehulling and roasting the above-mentioned cocoa beans, squeezing and further crushing can be used. Generally, for practical purposes, low-fat types with a cocoa butter content of about 10% to 12% by weight and high-fat types with a cocoa butter content of about 20% to 24% by weight are generally known. However, the cocoa powder used in the present invention is not particularly limited in oil content. Also,
One kind or two or more kinds selected from cocoa mass, cocoa butter, and cocoa butter substitute fat may be used instead of or in combination with the cocoa powder.

The cocoa husk extract can be added to the cocoa powder by one or more methods selected from the following three methods. (1) A method of powder mixing cocoa powder and cacao husk extract.
(2) A method of granulating cocoa powder using a solution of cacao husk extract as a binder. (3) A method of drying the suspended cocoa powder.

First, the powder mixing method (1) will be described. Cocoa powder, or adjusted cocoa in which edible products such as dairy products, sweeteners, flavors, emulsifiers, and various sugars coexist in cocoa powder, or easily dispersed cocoa powder obtained by the methods (2) and (3) described below. By mixing the dried cacao husk extract with the cocoa powder, the cocoa powder can be dissolved and suspended. Any dairy product may be used as long as it is a normal product, and specific examples thereof include milk, whole milk powder, skim milk powder, cream, butter, full fat condensed milk, skim condensed milk, and modified milk powder.

As the sweetener, any known sweetener can be used. For example, sugars, glucose, maltose, fructose, lactose, isomerized sugar, starch syrup, trehalose, maltitol, sorbitol and other sugars and aspartame, One or more selected from stevia, sclarol, glycyrrhizin, thaumatin, erythritol, mannitol, xylitol, maltitol, etc. are suitable.

Any known emulsifier can be used. Specifically, it is selected from sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, lecithin and lysolecithin. One kind or two or more kinds are suitable.

Various sugars include carrageenan, ferceran, tamarind seed polysaccharide, tara gum, karaya gum, soybean hemicellulose, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, arabic gum, dextrin, trehalose, and trehalose. Examples include various starches, various oligosaccharides, various celluloses, and the like. Also gelatin,
Proteins such as soybean protein and casein sodium can also be mixed.

Finally, the cocoa husk extract is based on cocoa powder in a dry matter ratio of 0.2% by weight to 30% by weight, preferably 0.5% by weight to 20% by weight, and more preferably 1% by weight.
It is necessary to contain 15% by weight. If it is less than 0.2% by weight, the desired function cannot be obtained, and if it is more than 30% by weight, the flavor is obviously different from that of cocoa powder.

Next, the method (2) of using as a binder for granulation will be described. The material used in (1),
The cocoa powder or the adjusted cocoa, the easily dispersible cocoa powder prepared in (1), and the easily dispersible cocoa powder described later in (3) are granulated with the cacao husk extract as a binder to improve the solubility of the cocoa powder. Turbidity can be imparted. Specifically, 0.5% to 30% by weight solution of cocoa husk extract, preferably 1% to 20%
The wt% solution can be granulated by spraying on the cocoa powder in a fluid bed granulator, for example. At this time, as the cacao husk extract, a solution extracted without a drying step or a solution concentrated after the extraction may be used as it is. This granulation improves the dissolution and dispersibility of the cocoa powder.

Finally, the cocoa husk extract is contained in a cocoa powder in a dry matter ratio of 0.2% to 30% by weight, preferably 0.5% to 20% by weight, and more preferably 1% by weight.
It is necessary to contain 15% by weight. If it is less than 0.2% by weight, the desired function cannot be obtained, and if it is more than 30% by weight, the flavor is obviously different from that of cocoa powder.

In addition to cacao husk extract, binders include, for example, pullulan, water-soluble hemicellulose, xanthan gum, gum arabic, guar gum, carrageenan, locust bean gum, arabinogalactan, ghatti gum, hydrolyzed gums, modified starch and the like. It is also effective to use water-soluble polysaccharides and sugar alcohols such as sorbitol, erythritol, mannitol, xylitol and maltitol together. The solution concentration of these binders used together is 0.
5 wt% to 20 wt% is suitable, and the amount used is suitably 0.1 wt% to 20 wt% with respect to the powder.

Finally, the method (3) for drying the suspended cocoa powder will be described. When the cocoa powder dissolved and suspended and the cacao husk extract are mixed and then dried, the dissolution and dispersibility can be further improved.

First, a solution dispersion is prepared by mixing cocoa powder and cacao husk extract. It is possible to dissolve and disperse the powders after mixing, to mix the respective substances to be dissolved and dispersed, or to add one powder to the other dissolved dispersion liquid. As the cocoa husk extract, a solution extracted without a drying step or concentrated after the extraction may be used as it is. The solvent to be dissolved and dispersed is not limited to water or warm water, but a solution in which edible products such as dairy products, sweeteners, flavors, emulsifiers and various sugars coexist can be used. Not only is it unnecessary to add a sweetener or the like at the time of eating and drinking, but it also has the effect of improving the dissolution and dispersibility of the powder. The materials exemplified in (1) can be used for dairy products, sweeteners, emulsifiers, various sugars, and various proteins.

Finally, the cocoa husk extract is based on cocoa powder in a dry matter ratio of 0.2% to 30% by weight, preferably 0.5% to 20% by weight, and more preferably 1% by weight.
It is necessary to contain 15% by weight. If it is less than 0.2% by weight, the desired function cannot be obtained, and if it exceeds 30% by weight, the flavor is obviously different from that of cocoa powder.

The concentration of the dissolved dispersion at this time is not particularly limited, but if the concentration is too high, the dispersion of the cocoa powder is impaired, and if the concentration is too low, the efficiency of the subsequent drying is reduced. It is preferable that the dissolved dispersion is thereafter subjected to homogenization treatment using an apparatus such as a homogenizer.

The cocoa powder dissolved / dispersed liquid is dried directly or after being concentrated. The drying method can be selected from various methods such as a fluidized bed dryer and a freeze dryer, but a spray dryer having a granulation effect is preferable from the viewpoint of ensuring the subsequent dispersibility. For example, hot air temperature 150 ℃ ~ 250
Good cocoa powder can be obtained by drying at ℃ and exhaust air temperature of 70 ℃ to 120 ℃, but products of equivalent quality can be prepared under other drying conditions. After drying, the binder material exemplified in (2) can be used for granulation according to the granulation conditions. The dissolution and dispersibility can be further improved by granulation. The cocoa powder thus obtained can be easily dissolved and dispersed not only in hot water but also in cold water and has no problem in flavor.

[0030]

The present invention will be described in more detail with reference to examples, but the present invention is not limited to these exemplifications. All parts and% in the examples mean weight basis.

[0031]

Example 1 After dispersing 50 parts of cacao husk in 400 parts of water, adjusting the pH to 2.5 and heating at 110 ° C. for 90 minutes,
The cacao husk extract was extracted. Note that p at the end of extraction
H was 2.5. After cooling, centrifuge (10,000g × 30
For 2 minutes) to separate into a supernatant fraction and a precipitation fraction. An equal weight of water was added to the separated precipitate, and the mixture was centrifuged again. The supernatant was mixed with the above water-soluble fraction, the extract was neutralized, and freeze-dried to obtain a cacao husk extract (A). It was Put 100 parts of cocoa powder in a fluidized bed granulator and spray a solution of 5 parts of cacao husk extract (A) in 50 parts of water to prepare granulated cocoa powder (a) corresponding to the cocoa powder composition. did.

[0032]

Example 2 A cocoa husk extract (B) was obtained in the same manner as in Example 1. However, the pH before extraction was adjusted to 5.0, and the pH at the end of extraction was 4.9. The cocoa powder was granulated, and the granulated cocoa powder (b) corresponding to the cocoa powder composition was prepared.

[0033]

Example 3 A cocoa husk extract (C) was obtained in the same manner as in Example 1. However, the pH before extraction was adjusted to 8.0, and the pH at the end of extraction was 6.2. The cocoa powder was granulated, and the granulated cocoa powder (c) corresponding to the cocoa powder composition was prepared.

[0034]

Comparative Example 1 A cocoa husk extract (D) was obtained in the same manner as in Example 1. However, the pH before extraction was adjusted to 1.0, and the pH at the end of extraction was 1.9. The cocoa powder was granulated, and the granulated cocoa powder (d) corresponding to the cocoa powder composition was prepared.

[0035]

Comparative Example 2 A cocoa husk extract (E) was obtained in the same manner as in Example 1. However, the pH before extraction was adjusted to 10.0, and the pH at the end of extraction was 7.6. The cocoa powder was granulated, and the granulated cocoa powder (e) corresponding to the cocoa powder composition was prepared.

3 parts each of the above 5 kinds of cocoa powder are added to 10 parts of water.
Added to 0 parts. The dispersion was evaluated by stirring with a spoon. The results are shown in Table 1. ⊚ indicates very good, ∘ indicates good, Δ indicates slightly inferior, and x indicates inferior. In Example 2, the solution was dispersed and dissolved only by lightly stirring, whereas in Comparative Example 1 and Comparative Example 2, the cocoa powder became mama-like,
It was somewhat difficult to disperse even with continuous stirring.

[0037]   [Table 1] Dispersibility evaluation of each cocoa powder   −−−−−−−−−−−−−−−−−−−−−−−−−−−−−             Sample dispersibility evaluation   −−−−−−−−−−−−−−−−−−−−−−−−−−−−−   Example 1 Granulated cocoa powder (a) ○   Example 2 Granulated cocoa powder (b) ◎   Example 3 Granulated cocoa powder (c) ○   Comparative Example 1 Granulated cocoa powder (d) Δ   Comparative Example 2 Granulated cocoa powder (e) Δ   −−−−−−−−−−−−−−−−−−−−−−−−−−−−−

[0038]

Example 4 0.1 to 50 parts of cocoa husk extract (B) was added to 100 parts of cocoa powder, mixed with 1,000 parts of water, and heated to 80 ° C. with stirring with a homomixer to pre-emulsify. After that, homogenization was performed with a homogenizer under a pressure of 150 kgf / cm ² . An easily dispersed cocoa powder was prepared by drying with a spray dryer with hot air temperature of 220 ℃ and exhaust air temperature of 100 ℃. 3 parts of each cocoa powder was suspended in 100 parts of water, and the state of dispersion was evaluated. The results are shown in Table 2. Evaluation was according to Example 1. The cacao husk extract improves the dispersibility by adding more than 0.2% by weight, but when added in a large amount of 50%, the flavor was obviously uncomfortable.

[0039]   [Table 2] Varying mixing ratio of cocoa husk extract                       Evaluation of dispersibility of cocoa powder           −−−−−−−−−−−−−−−−−−−−−−−             Dry matter ratio Addition amount (weight ratio) Dispersibility Flavor evaluation             Evaluation against cocoa powder           −−−−−−−−−−−−−−−−−−−−−−−                   0.1% x ◎                   0.3 ○ ◎                   0.5 ○ ◎                   1 ◎ ◎                   2 ◎ ◎                   5 ◎ ◎                 15 ◎ ◎                 25 ◎ ○                 50 ◎ ×           −−−−−−−−−−−−−−−−−−−−−−−

[0040]

[Example 5] 20 parts of cocoa powder, 2 parts of cocoa husk extract (B), 10 parts of lactose, and 0.1 part of emulsifier were mixed with 200 parts of milk, and heated to 80 ° C while stirring with a homomixer to be prepared. After emulsification, the mixture was homogenized with a homogenizer under a pressure of 150 kgf / cm ² . Conditioned cocoa powder was prepared by drying with a spray dryer with hot air temperature of 220 ℃ and exhaust air temperature of 100 ℃. When 8 parts of the adjusted cocoa powder was suspended in 100 parts of water, the dispersibility was very good.

[0041]

Comparative Example 3 A modified cocoa powder was prepared in the same manner as in Example 5, except that the cacao husk extract was not added. 8 parts of the adjusted cocoa powder was suspended in 100 parts of water, but the powder became mamaco-shaped and it was difficult to disperse it.

[0042]

[Example 6] 40 parts of cocoa powder, 40 parts of whole milk powder, lactose
20 parts and an emulsifier 0.2 part were mixed and put into the fluidized bed granulator.
A liquid prepared by dissolving 4 parts of cocoa husk extract (B) in 40 parts of water was sprayed to prepare an adjusted cocoa powder. When 8 parts of the adjusted cocoa powder was suspended in 100 parts of water, it was dispersed very well.

[0043]

Comparative Example 4 A modified cocoa powder was prepared in the same manner as in Example 6 except that the cacao husk extract was not added. 8 parts of the adjusted cocoa powder was suspended in 100 parts of water, but the powder became mamaco-shaped and it was difficult to disperse it.

[0044]

Example 7 100 parts of cocoa powder and 10 parts of cocoa husk extract (B) were mixed in powder form. 3 parts of mixed powder to 100 parts of water
When suspended in parts, it dispersed very well.

[0045]

[Comparative Example 5] 3 parts of cocoa powder were suspended in 100 parts of water, but the powder became mamaco-shaped and it was difficult to disperse it.

Regarding the composition of the cocoa husk extract, the analytical values of the cocoa husk extract (B) obtained in Example 2 as a typical example are shown in Table 3 below.

[0047]

According to the present invention, it has become possible to obtain a cocoa powder which can be easily dissolved and dispersed not only in hot water but also in cold water.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Taro Takahashi             4-3 Kinindai, Taniwahara Village, Tsukuba-gun, Ibaraki Prefecture               Fuji Oil Co., Ltd. Tsukuba Research and Development Center             -In (72) Inventor Yuichi Maeda             4-3 Kinindai, Taniwahara Village, Tsukuba-gun, Ibaraki Prefecture               Fuji Oil Co., Ltd. Tsukuba Research and Development Center             -In F-term (reference) 4B014 GB04 GE06 GG06

Claims (7)

[Claims] 1. A cocoa powder composition comprising a cocoa husk extract obtained by hot water extraction from cocoa husk in a dry matter ratio of 0.2 to 30% by weight based on cocoa powder. 2. The cocoa powder composition according to claim 1, wherein the cocoa husk extract is a cocoa husk extract extracted at a pH condition of at least pH 2.0 and less than 6.5 at the end of hot water extraction. 3. The cocoa powder composition according to claim 1 or 2, wherein the cocoa husk extract is a product extracted at a hot water extraction temperature higher than 100 ° C. 4. A method for producing a cocoa powder composition, which comprises adding a cocoa husk extract obtained by hot water extraction from cocoa husk to a cocoa powder in a dry matter ratio of 0.2% by weight to 30% by weight. 5. The method according to claim 4, wherein the dried cacao husk extract and cocoa powder are powder-mixed. 6. The method according to claim 4, wherein the cocoa powder is granulated using a solution of the cocoa husk extract as a binder. 7. The method according to claim 4, wherein cocoa powder is suspended in a solution of the cocoa husk extract and then dried.