JP3432255B2 - How to make chocolate drinks - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a chocolate beverage that can be drunk as it is in a container such as a can. More specifically, by dissolving and dispersing cocoa powder in an extract of cacao mass or cocoa nibs, The present invention relates to a method for producing a chocolate drink, which is a chocolate drink having a chocolate flavor and a rich but smooth and easy-to-drink taste.

[0002]

BACKGROUND OF THE INVENTION Cocoa is a powder obtained by crushing the cocoa cake remaining after squeezing cocoa mass obtained by grinding cocoa nibs, which is the endosperm part of cocoa beans, to separate cocoa butter, which is a fat content, and dissolving it in hot water. , Dispersed and used for drinking. However, the cocoa powder had to be dissolved and dispersed in hot and cold water every time it was drunk, and it was very troublesome to dissolve and disperse it so as not to cause lumps. In order to solve this difficulty, mass-produced cocoa beverages have been produced in which cocoa powder is dissolved and dispersed in hot and cold water, and milk, a sweetener and the like are added as desired and filled in a container such as a can. This cocoa drink is
It can be used as it is, and you can drink cocoa without any troublesome operations.

On the other hand, a method for producing a transparent cocoa beverage by extracting the cocoa beverage raw material with water to remove insoluble components (Japanese Patent Publication No. Sho 5).
2-1269) has been proposed. According to this method, when cocoa powder is extracted with water, an enzyme treatment is performed to increase soluble components, and at the same time, filtration and clarification treatment of removing insoluble components with a cream separator are performed. Therefore, this cocoa drink has a transparent feeling of transparency.

[0004]

[Problems to be Solved by the Invention] Cocoa beverages in which cocoa powder is dissolved and dispersed include fibers, proteins, fats,
Insoluble components such as starch are dispersed as fine particles. Moreover, in order to prevent these insoluble components from precipitating during storage, pastes and gums are added as stabilizers.
As a result, the cocoa drink was a rich and flavorful drink, but when I drank it, it felt heavy as a drop, and I felt resistance in the throat and became difficult to drink. In addition, since the cocoa powder used as a raw material has been defatted, it lacked the rich and pleasant flavor that is associated with the mild chocolate from cocoa butter. Moreover, when the amount of cocoa powder used for the purpose of improving the heavy feeling when drinking was reduced, the rich flavor characteristic of the cocoa drink was lost. In addition, since chocolate beverages in which chocolate is dissolved and dispersed in hot and cold water have many cocoa butter that is a fat component, if they are stored for a long time, fats will collect on the surface and solidify there, so unless dissolved or dispersed immediately before drinking. In addition, it cannot be served unless it is a coffee shop prepared at home or by customer's order, and it cannot be used as a beverage filled in a container such as a can prepared in advance.

On the other hand, the transparent cocoa drink has a refreshing and light drinking feel when it is drunk, but has a different flavor from the cocoa drink using the cocoa powder, and lacks cocoa-likeness. Moreover, even with this method, defatted cocoa powder was used, so a mild and rich flavor was not felt. In addition, Japanese Patent Publication No. 50-33137 describes a cacao extract in which an insoluble component is removed after an enzyme is allowed to act on a mixed system of cacao and water, and this extract is similar to a transparent cocoa drink. , It lacked the cocoa-like flavor and rich chocolate-like flavor.

The object of the present invention is to provide a chocolate drink which has a smooth and light mouthfeel when drunk, but has a rich, chocolate-like rich flavor, excluding the drawbacks of the conventional cocoa drinks. I am trying.

[0007]

Conventionally, cocoa powder is dissolved and dispersed in water to prepare a cocoa drink, but the present invention replaces water with cocoa mass or cocoa nibs by adding water and an enzyme to solidify them.
Prepare an extract with a form content of 10% or more, and add to this extract
Core powder in an amount of 0.5-5 g per 100 g of final product
It is dissolved and dispersed to make a chocolate beverage having a chocolate flavor.

The cocoa mass used here is obtained by rubbing cocoa nibs with a grinding roll, and the cocoa nibs refer to the endosperm portion of the cocoa beans from which the hulls and germs have been removed. The oyster trout or cocoa nibs used in the present invention may be raw or roasted. Moreover, you may use the thing with which the outer skin and the endosperm are mixed by preference. However, it is usually roasted to remove the hulls and germs. Alternatively, alkali-treated cocoa mass or cocoa nibs may be used.

Hot water or water is added to cocoa mass to cause countercurrent flow or stirring, or cocoa nibs are finely crushed and then hot water or water is added and mixed to extract cocoa mass or cocoa nibs with water. And prior to or at the same time as extraction
To the cocoa mass or cocoa nibs with an enzyme.
The amount of dry solids in the extract increases, and
An extract can be obtained. Enzyme treatment is cocoa mass or
Hot water is added to cocoa nibs and heated to 80 ℃ or higher if necessary
To sterilize adhering bacteria and gelatinize starch
After performing glucoamylase, pectinase, protea
Enzyme such as enzyme, lipase, cellulase and cell wall degrading enzyme
Add one or two or more enzymes selected according to the purpose
Can be done by That is, cacao mass
Alternatively, enzymes that process cocoa nibs can also be found in Table 1.
Sea urchin gives the extract a characteristic flavor depending on the type of enzyme.
If desired, use an enzyme that gives the desired flavor.
To be processed. If multiple enzymes are used,
Each enzyme may act at the same time, but
May be used. Examples of enzymes used here include Amano
Pharmaceutical Co., Ltd. amylase A, protease A "ama
No ", papain, lipase A" Amano ", cellulase A
Utilizes commercially available enzymes that can be used in foods such as "Amano"
it can. Also, the temperature at which the enzyme acts depends on the
Try to process under the most suitable conditions depending on the enzyme.
Desirable to treat at 45 ° C or higher to prevent bacterial growth
Good The enzyme treatment time may be 3 to 4 hours. Na
The extract should be treated, if necessary, with heat to remove the enzyme.
Inactivate. After the extraction is completed, solids such as cocoa nibs are removed by centrifugation, filtration and the like. Fats and oils such as cocoa butter isolated from the cocoa mass or cocoa nibs, and cooled after removing solids by centrifugation after solidifying the oil component, taken by a known method such as filtration removal
Is preferred . The amount of water added to the cocoa mass or cocoa nibs for extraction is such that the solid content of the extract is 10% or less.
Although it may be arbitrarily determined so as to be above, 10 to 19 parts by weight of water is usually added to 10 to 1 parts by weight of cocoa nibs or cocoa mass, and the total amount is preferably 20 parts by weight. In addition, when extracting, an emulsifier in water, to improve the permeability of cocoa nibs such as a phosphoric acid polymer, or an additive or ethyl alcohol for facilitating mixing of water and cocoa mass,
The extraction efficiency is improved by adding a water-soluble organic solvent such as propylene glycol.

[0010]

Then, cocoa powder is dissolved and dispersed in the thus-obtained cocoa mass or cocoa nib extract. In order to dissolve and disperse the cocoa powder in the cocoa mass or the cocoa nib extract, the same treatment as in the production of conventional cocoa beverages may be performed. The amount of cocoa powder to be used is usually sufficient amount of a conventional one-half or less. That is, the conventional cocoa beverage is 0.5 to 10 g per 100 g of the beverage.
Although the cocoa powder before and after was used, the amount of the cocoa powder used was 0.5 to 5 g, preferably 0.5 to 100 g per 100 g of the beverage, by using an extract of cacao mass or cocoa nibs.
It can be 4 g. In addition, sweeteners such as sugar, dairy products such as skimmed milk powder, flavoring agents such as vanilla, seasonings such as salt, and if necessary, pH adjusters, stabilizers, antioxidants, and emulsifiers for cocoa drinks. Use the additive ingredients added to conventional cocoa drinks.

The chocolate drink thus obtained is
Since a liquid extract from cocoa mass or cocoa nibs containing a large amount of cocoa butter was used, the beverage had a chocolate-like richness and a rich flavor, and a very pleasant taste. Moreover, since the amount of cocoa powder used can be reduced compared to conventional cocoa drinks, it does not feel heavy or heavy when you drink it, and it is a smooth, light and easy-to-drink beverage. It was

[0013]

【Example】

Example 1 200 parts of finely crushed cocoa nibs (parts by weight, the same applies hereinafter) was added to 2000 parts of water and held at 80 ° C. for 1 hour while stirring, and then cooled to 70 ° C. before glucoamylase (Baci
llas subtillis system) was added thereto and reacted for 3 hours. After completion of the reaction, the enzyme is inactivated by heating at 100 ° C for 30 minutes, passing through a sieve to remove cocoa nibs, and then cooling to 10 ° C to solidify the fat component separated and extracted from the cocoa nibs, and then solidified by a centrifuge. The fraction was removed to obtain a cocoa nib extract. To 1000 parts of this cocoa nib extract, 40 parts of cocoa powder, 80 parts of sugar, 10 parts of whole milk powder, 1.5 parts of salt and 2 parts of an emulsifier (sugar ester) were added and mixed while heating according to a conventional method. After the dissolution, it was filled in a can, sealed, and then retort sterilized to obtain a chocolate beverage. Compared to conventional cocoa drinks, this chocolate drink had the rich flavor of chocolate, but when it was drunk, it had a smooth and light taste.

Example 2 200 parts of finely crushed cocoa mass was added to 1000 parts of water and kept at 80 ° C. for 1 hour while stirring vigorously.
After cooling to 0 ° C., 0.6 part of cellulase A “Amano” was added and reacted for 3 hours. After completion of the reaction, the enzyme was inactivated by heating at 100 ° C. for 30 minutes, cooled to 10 ° C. to solidify the cocoa mass, and then the solid content was removed by centrifugation to obtain a cocoa mass extract. To 1000 parts of this cocoa mass extract, 20 parts of cocoa powder, 80 parts of sugar, and 10 parts of whole milk powder
Parts, 1.5 parts of salt, and 2 parts of emulsifier (sugar ester) were added, mixed and dissolved while heating according to a conventional method, filled into a can, sealed, and then retort sterilized to obtain a chocolate beverage. It was Compared to conventional cocoa drinks, this chocolate drink had the rich flavor of chocolate, but when it was drunk, it had a smooth and light taste.

Example 3 As in Example 1, 2000 parts of water was added to 200 parts of finely crushed cocoa nibs and the mixture was kept at 80 ° C. for 1 hour while stirring, then cooled to 50 to 70 ° C. and then shown in Table 1. Add the indicated enzyme, react for 3 hours, heat to 100 ° C. for 30 minutes, pass through a sieve to remove cocoa nibs, then cool to 10 ° C. to solidify the fat component from the cocoa nibs, and then centrifuge. Then, the solid content was removed to obtain a cocoa nib extract. The extraction rate (solid content) of each extract was 10% or more. The comparative example is a cacao nib extract treated in the same manner without adding an enzyme, and the extraction rate of this is 6.2.
%Met.

[0016]

[Table 1]

It should be noted that cocoa powder 3 is added to 1000 parts of each extract.
0 parts, sugar 85 parts, whole milk powder 10 parts, salt 1.5 parts, emulsifier (sugar ester) 2 parts were added and treated in the same manner as in Example 1 to obtain a chocolate beverage using each extract. . These chocolate drinks have become light chocolate mouth drinks that have a rich flavor of chocolate, but have a lighter and smoother taste when drinked compared to conventional cocoa drinks. The chocolate drink using the amylase-treated extract had a rich chocolate flavor. Further, the chocolate drink using the extract treated with cellulase has a strong bitter feeling, and the chocolate drink using the extract treated with lipase and protease has a light mouthfeel strongly, and the enzyme used when obtaining the extract. It became a characteristic chocolate drink depending on the type. The chocolate beverage using the extract of Comparative Example extracted without the enzyme treatment had a weak cocoa flavor and almost no chocolate flavor.

Further, as a result of measuring the relative amount of aroma components from each extract by gas chromatography, as shown in Table 2, the amount was higher than that of the untreated extract extracted without enzyme treatment.
The desirable aroma became stronger.

[0019]

[Table 2]

For the measurement, 200 g of each extract was subjected to liquid-liquid extraction with 500 ml of upstream ether, the ether extract was concentrated, this was subjected to topping by a sublimation tube, reconcentrated, and then gas chromatographic analysis was performed. The conditions of the gas chromatograph were measured by using a DB-WAX column, heating from 60 to 225 ° C. at a rate of 2 ° C./min, and measuring the amount of aroma components from the ratio with the peak area of hexanal added as an internal standard. I asked. In addition, untreated is obtained by the same treatment using an enzyme that has been inactivated by heating.

─────────────────────────────────────────────────── --- Continuation of the front page (56) References JP-A-4-51848 (JP, A) JP-A 61-239872 (JP, A) JP-A 50-88266 (JP, A) JP-A 49- 42840 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 2/00-2/84 A23G 1/00

Claims (3)

(57) [Claims] 1. Cocoa mass or cocoa nibs with water and enzymes
Was added to prepare an extract having a solid content of 10% or more.
Cocoa powder is added to the extract at 0.5 ~ per 100g of the final product.
A method for producing a chocolate beverage, which comprises dissolving and dispersing in an amount of 5 g . 2. As the enzyme, glucoamylase,
Cutinase, protease, lipase, cellulase,
Use one or more enzymes selected from cell wall degrading enzymes
The method for producing a chocolate drink according to claim 1, wherein 3. After removing oil and fat components from the extract,
The tea according to claim 1 or 2, wherein the cocoa powder is dissolved and dispersed.
Manufacturing method of chocolate drink.