JP6894056B1 - Method for producing granular composition for cocoa preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a granular composition for preparing cocoa, which can suppress the occurrence of caking. SOLUTION: In a granulation chamber of a fluidized bed granulator, a mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol is mixed with 5% by mass to 30% by mass of the total amount of binder used. % Is added in advance and mixed, and after the mixing step, all of the binder is made to flow in the granulation chamber by fluidized bed granulation at a temperature higher than that of the mixing step. By spraying 70% by mass to 95% by mass of the amount used to form granules, a cocoa having a particle size of 60% under the sieve / 10% under the sieve having a particle size of 2.5 to 5.7 in the particle size distribution is prepared. Includes a granulation step, and the process of obtaining a granular composition for use. [Selection diagram] Fig. 2

Description

The present invention relates to a method for producing a granular composition for preparing cocoa.

Cocoa powder (cocoa powder) is usually made as follows. Harvested and fermented cocoa beans are alkaline treated, roasted and crushed. Then, the exodermis and germ are removed from the crushed material, and only cocoa nibs are recovered. Cacao nibs are ground to produce cocoa butter, and more than half of the cocoa mass is cocoa butter. The cocoa mass is squeezed to a cocoa butter content of 8 to 30% by mass to form a lump of cocoa cake, which is finely crushed to obtain cocoa powder.

Since cocoa powder is inferior in dispersibility in water, it can be made into a cocoa beverage by kneading it with a small amount of water, hot water, milk or the like, and then adding water, hot water, milk or the like. Therefore, various compositions, so-called adjusted cocoa, which can improve the dispersibility in water and easily prepare a cocoa beverage, have been proposed (see, for example, Patent Document 1). Patent Document 1 discloses adjusted cocoa (hereinafter, may be referred to as "composition for preparing cocoa") in which solubility in water is imparted by adding lecithin or the like as an emulsifier. ..

Japanese Unexamined Patent Publication No. 2000-125767

However, when the composition for preparing cocoa is produced and then stored for a certain period of time, there is a problem that the powders and granules contained in the composition stick to each other and solidify.

Therefore, it is an object of the present invention to pay attention to the above-mentioned problems and to provide a method for producing a granular composition for preparing cocoa, which can suppress the occurrence of caking.

The method for producing a granular composition for preparing cocoa of the present invention is to add cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol to a mixture containing a binder in a granulation chamber of a fluidized bed granulator. 5% by mass to 30% by mass of the total amount used is added in advance and mixed, and after the mixing step, in the granulation chamber, by fluidized bed granulation at a temperature higher than that of the mixing step. By spraying 70% by mass to 95% by mass of the total amount of the binder used while flowing the mixture to form granules, 60% particle size under the sieve / 10% particle size under the sieve in the particle size distribution. Includes a granulation step of obtaining a granular composition for cocoa preparation of 2.5-5.7.

Further, in the method for producing a cocoa preparation composition of the present invention, even if the exhaust temperature from the granulation chamber in the mixing step is less than 40 ° C. and the exhaust temperature in the granulation step is 40 ° C. or higher. Good.

Further, in the method for producing a granular composition for preparing cocoa of the present invention, in the granulation step, the intake temperature to the granulation chamber is set to 100 ° C. to 120 ° C., and the exhaust temperature from the granulation chamber is set to 45 ° C. It may be maintained at ~ 50 ° C.

The method for producing a granular composition for preparing cocoa of the present invention is a mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol in an amount of 5% by mass to 30% by mass based on the total amount of the binder used. % Of the binder while flowing the mixture by a mixing step of adding and mixing in advance and, after the mixing step, in the granulation chamber by fluidized bed granulation at a temperature higher than that of the mixing step. Since it includes a granulation step of spraying 70% by mass to 95% by mass of the total amount used to form granules, it is possible to produce a granular composition capable of suppressing the occurrence of caking. it can.

It is a figure which shows the micrograph (magnification magnification 700 times) of the cocoa powder which had white needle-like crystals precipitated. It is a photograph which shows the state of the granular composition produced in Example 1 month after production, (A) is a photograph which shows the state of Example 1, and (B) is the state of Comparative Example 1. It is a photomicrograph showing the state of the granular composition produced in Examples one month after production, (A) is a photograph showing the state of Example 1, and (B) is a photograph showing the state of Comparative Example 1. It is a graph which shows the result of DSC (differential scanning calorimetry) of the granular composition produced in Example 1 and Comparative Example 1, (A) shows the measurement result 3 days after production (B) shows the measurement result after 1 month of production. It is a figure. It is a micrograph which shows the state of the granular composition produced in Example 2, (A) is a state after 2 days of production, (B) is a photograph which shows the state after 5 months of production. It is a micrograph which shows the state of the granular composition produced in Example 3, (A) is a state after 2 days of production, (B) is a photograph which shows the state after 5 months of production. It is a micrograph which shows the state of the granular composition produced in Example 4, (A) is a state after 2 days of production, (B) is a photograph which shows the state after 5 months of production. It is a micrograph which shows the state of the granular composition produced in Comparative Example 2, (A) is a state after 2 days of production, (B) is a photograph which shows the state after 5 months of production.

[Granular composition for cocoa preparation]
The granular composition for preparing cocoa produced by the production method of the present embodiment described later can be used, for example, to prepare a cocoa beverage for drinking by mixing it with a liquid such as water, hot water, or milk. Further, the granular composition for preparing cocoa of the present embodiment can be used not only for drinking but also as a food material such as confectionery bread and cooking materials.

The granular composition for preparing cocoa of the present embodiment contains cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol.

Hereinafter, each raw material will be described.

(cocoa powder)
Cocoa powder (cocoa powder) is usually made as follows. Harvested and fermented cocoa beans are alkaline treated, roasted and crushed. Then, the exodermis and germ are removed from the crushed material, and only cocoa nibs are recovered. Cacao nibs are ground to produce cocoa butter, and more than half of the cocoa mass is cocoa butter. The cocoa mass is squeezed until the content of cocoa butter reaches about 8 to 30% by mass to form a lump of cocoa cake, which is finely crushed to obtain cocoa powder.

As the cocoa powder in the present embodiment, the cocoa powder produced as described above can be used, and for example, a fine powder containing 8% by mass to 30% by mass of fat (cocoa butter) can be used. it can. That is, low fat cocoa powder having a fat content of 10% by mass to 12% by mass and high fat cocoa powder having a fat content of 20% by mass to 24% by mass can be used.

Further, in the granular composition for preparing cocoa, when the flavor of cocoa is enriched as a beverage, or when cocoa powder is used as an improved product that is easier to use as a food material such as a confectionery material as well as for drinking. Design the formula to be high in cocoa powder. In that case, it can be approximately 5% by mass to 20% by mass.

The granular composition for preparing cocoa having a cocoa butter content of 5% by mass to 20% by mass has a high content of cocoa powder and can prepare a cocoa beverage having a richer cocoa flavor. In addition, by granulating, fine powder is reduced and dispersibility in liquid is increased, so that powder fluttering is suppressed, and it is easy to dissolve or knead in liquid or dough, making it a more convenient cocoa powder for confectionery and confectionery. It can be used for various purposes such as cooking.

On the other hand, when drinking in cold water or milk, it is preferable to design the formulation so as to reduce the amount of cocoa powder containing hydrophobic cocoa butter. In that case, the content of cocoa butter can be approximately 1% by mass to 4% by mass.

Granular compositions for cocoa preparation containing 1% to 4% by mass of cocoa butter have a lower hydrophobic cocoa butter content and are cooler liquids (eg, lower temperature than high cocoa butter content). Dispersibility in cold water or cold milk) can be enhanced, and a granular composition for preparing cocoa for preparing an ice cocoa beverage can be obtained.

(1,3-Dibehenoyl-2-oleoyl-sn-glycerol)
In 1,3-dibehenoyl-2-oleoyl-sn-glycerol (hereinafter, may be referred to as "BOB"), in triacylglycerol (triglyceride), the acyl group at the sn-1,3 position is a behenoyl group. (22 carbon atoms, C22: 0), and the unsaturated acyl group at the sn-2 position is an oleoil group (18 carbon atoms, C18: 1).

Further, in the granular composition for preparing cocoa in the present embodiment, the mass ratio of cocoa butter contained in the cocoa powder to 1,3-dibehenoyl-2-oleoyl-sn-glycerol is 100: 1 to 8. can do. Within this range, the occurrence of consolidation can be sufficiently suppressed.

(Other raw materials)
In the granular composition for preparing cocoa of the present embodiment, in addition to the above-mentioned raw materials, general raw materials used for prepared cocoa can be used. For example, sweeteners, salts, dextrins, starches, milk powders, creaming powders, dietary fibers, emulsifiers, colorants, flavors, thickeners, fat powders, and other additives can be used.

A sweetener may be used in the granular composition for preparing cocoa of the present embodiment in order to enhance the palatability. As the sweetener used in the granular composition for preparing cocoa of the present embodiment, a sweetener generally used for foods can be used. For example, as the sweetener, monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols, high-sweetness sweeteners and the like can be used, and specifically, as the sweeteners, glucose, fructose, etc. Sucrose, maltose, lactose, erythritol, trehalose, acesulfam potassium, sucrose, aspartame, stevia and the like can be used. The granular composition for preparing cocoa of the present embodiment does not have to contain a sweetener.

Examples of fats and oils include animal fats and oils, vegetable fats and oils, hydrogenated oils thereof, transesterified oils, fractionated oils and the like. Examples of the protein include milk protein, vegetable protein and the like. As the emulsifier, for example, glycerin fatty acid ester, sucrose fatty acid ester, saponin, lecithin and the like can be used. By using an emulsifier, the dispersibility of the granular composition for preparing cocoa in cold water can be improved. Examples of milk powder include whole milk powder, skim milk powder, and creaming powder. Creaming powder is an emulsified / powdered product of fats and oils, proteins, emulsifiers, dextrins and the like. Examples of dietary fiber include insoluble dietary fiber and water-soluble dietary fiber. Examples of the insoluble dietary fiber include powdered cellulose. Examples of the water-soluble dietary fiber include inulin, indigestible dextrin, and polydextrose. Examples of the fat and oil powder include powdered fat and oil using dextrin and the like as an excipient, and powdered fat and oil by hydrogenating the fat and oil. These raw materials can be appropriately selected and used according to the purpose of improving palatability, fortifying nutrition, and the like.

(Physical characteristics of granular composition for cocoa preparation)
The granular composition for preparing cocoa of the present embodiment is a granular composition. As used herein, the term “granule” refers to a product in which powder is bound to form granules larger than the powder. The granules constituting the cocoa-preparing granular composition of the present embodiment are obtained by binding the raw materials of the above-mentioned cocoa-preparing granular composition. Since the granules have gaps containing air between the bound powders and between the granules, the granules have a structure in which the liquid easily infiltrates into the gaps when they come into contact with the liquid. Therefore, the granules can have better dispersibility in a liquid due to their structure than the powdery raw material mixture.

Further, in the particle size distribution of the granular composition for preparing cocoa of the present embodiment, the particle size of 60% under the sieve / the particle size of 10% under the sieve is 2.5 to 5.7. In the present specification, the 60% particle size under the sieve and the 10% particle size under the sieve refer to the particle sizes when the integrated volume percentage is 60% and 10% in the particle size distribution based on the volume, that is, D60 and D10, respectively. ..

The ratio of the 60% particle size under the sieve to the 10% particle size under the sieve (60% particle size under the sieve / 10% particle size under the sieve, that is, D60 / D10) is called uniformity, and is evaluated by Carr's fluidity index. It is generally used as one of the items. The larger the uniformity, the lower the uniformity of the particle size of the granules, and the larger the difference between the granules having a large particle size and the granules having a small particle size. On the contrary, the smaller the uniformity, the higher the uniformity of the particle size of the granules, and the smaller the difference between the granules having a large particle size and the granules having a small particle size. If the uniformity is 5 or less, it is evaluated as "best" in Carr's liquidity index, and if it is 6 to 8, it is evaluated as "good". In the granular composition for preparing cocoa of the present embodiment, since the uniformity is in the range of 2.5 to 5.7, the particle size of the granules is uniform and the occurrence of caking is slight. It can be a granular composition for use.

As will be described later, according to the verification by the present inventor, it was found that the precipitation of cocoa butter contained in the cocoa powder is related to the occurrence of consolidation in the granular composition for preparing cocoa.

In the granular composition for preparing cocoa, when cocoa butter is precipitated, the color tone of the granular composition for preparing cocoa tends to be white. In particular, when the content of cocoa powder in the raw material is high, the influence of the state change of cocoa butter contained in the cocoa powder has a great influence on the physical properties of the granular composition. * Observed as a change in value. Therefore, fluctuations in the L * value can be used as an index for the granular composition for preparing cocoa, which has a high tendency to cause consolidation.

In addition, the present inventor has found a correlation between the generation of fat crystals and the uniformity, but the possible reason for the causal relationship is that when cocoa butter is precipitated, it is needle-shaped fat crystals, so it is used for cocoa preparation. When the granular composition is shaken or moved, the oil and fat crystals are peeled off, and fine powders considerably smaller than the granules increase. In that case, the value of D10 becomes smaller as the amount of fine powder increases, and the value of uniformity increases as D10 decreases. For the above reasons, it is considered that there is a correlation between the generation of fat crystals and the uniformity.

(Comparison between the conventional product and the granular composition for preparing cocoa of the present embodiment)
According to the inventor's verification, in the conventional composition for preparing cocoa, the shape of cocoa butter contained in the cocoa powder changes to needle-shaped fat crystals during storage, and as a result, the needles in which adjacent powders are precipitated. It was found that the frequency of solidification and the degree of solidification were high by cross-linking and binding through the shape of oil and fat crystals. FIG. 1 is a photomicrograph (magnification ratio 700 times) of cocoa powder in which white needle-shaped crystals are precipitated, and white needle-shaped crystals are precipitated at locations indicated by arrows. Since acicular crystals derived from cocoa butter similar to those in FIG. 1 were generated in bloomed chocolate, it was strongly suggested that the acicular crystals were lipid crystals derived from cocoa butter.

The composition for preparing cocoa is often distributed in the form of being filled in a packaging material. When the composition for preparing cocoa was solidified, it had to be sufficiently crushed before being filled in the packaging material and then subjected to the filling step, which made the production difficult. Further, even if the packaging material can be filled after the production of the cocoa preparation composition and before the occurrence of consolidation, the granular composition may be consolidated in the packaging material with the passage of time in the subsequent distribution process. It was.

When a granular composition containing cocoa powder is produced, cocoa butter is often unstable, and it is known that unstable cocoa butter gradually changes to a stable structure over time. Has been done. As described above, it is considered that the shape of cocoa butter changes due to crystal growth in the process of changing unstable cocoa butter during storage, and needle-shaped oil and fat crystals are formed on the surface of the granules.

Further, as a result of repeated intensive verification by the inventor, it was shown that the method for producing the granular composition for preparing cocoa of the present embodiment suppresses the occurrence of caking, and the present invention has been completed.

[Method for producing granular composition for cocoa preparation]
The method for producing the granular composition for preparing cocoa of the present embodiment is to add a binder to a mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol in the granulation chamber of the fluidized layer granulator. After the mixing step and the mixing step, in which 5% by mass to 30% by mass of the total amount of By spraying 70% by mass to 95% by mass of the total amount of the binder used while flowing to form granules, the subsieving 60% particle size / subsieving 10% particle size in the particle size distribution is 2.5. It comprises a granulation step of obtaining a granular composition for preparing cocoa of ~ 5.7. As each material in the method for producing the granular composition for preparing cocoa of the present embodiment, the same materials as those described in the above-mentioned granular composition for preparing cocoa can be used.

Further, the exhaust temperature from the granulation chamber in the mixing step is less than 40 ° C., and the exhaust temperature in the granulation step can be 40 ° C. or higher.

Further, in the granulation step, the intake air temperature to the granulation chamber may be 100 ° C. to 120 ° C., and the exhaust temperature from the granulation chamber may be maintained at 45 ° C. to 50 ° C.

In the granulation step of the production method of the present embodiment, the powdery raw material is fluidized while being humidified, so that the powders are bound to each other to produce granules. Here, a binder is used as a liquid for humidifying the powdered raw material.

The binder is a liquid raw material that can be sprayed, or a mixture of a part of a highly soluble powdered raw material (for example, a part of a sweetener) or a liquid raw material in a liquid such as water. Can be used. As the raw material to be mixed with the liquid such as water, it is preferable that the viscosity of the liquid can be increased so that the powdery raw materials tend to aggregate with each other. Specifically, sweeteners, dextrins, water-soluble dietary fibers, thickeners and the like can be used. When an emulsifier is used, it can be dissolved in a binder and sprayed to spread the whole granules. In addition, the binder may be warmed.

Next, each step of the mixing step and the granulation step will be described.

(Mixing process)
The mixing step is a step of adding 5% by mass to 30% by mass of the binder to a mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol and mixing the mixture before the granulation step. is there. Here, when a part of the raw materials is used as the binder, a mixture of the remaining raw materials is used as the mixture. That is, when a sweetener or the like is used as the binder, a part of the sweetener or the like may be used as the binder and the rest may be used as the mixture.

Cocoa powder contains cocoa butter, which is a fat component, and may be used as a raw material containing lipid. In particular, when the content of cocoa powder in the raw material is high (for example, the content of cocoa butter is about 10% by mass to 20% by mass), when the raw material is exposed to hot air in the flow layer granulation in the granulation step, it is cocoa. So-called caking may occur in which fats such as cocoa butter dissolve and hinder the flow of raw materials, causing the raw materials to harden. Alternatively, it may stick to the inner wall surface of the device to reduce the yield, or the filter provided in the device may be clogged. Caking by adding a part of the binder to the mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol in advance before the granulation step by the mixing step. Can be suppressed and productivity can be improved.

Before the mixing step, the powdered raw materials may be mixed by stirring or the like. For mixing the powdery raw materials, a general stirring device or the like used for mixing the powders can be used.

The mixing step is preferably performed at a temperature lower than that of the granulation step in order to suppress defects such as caking. In the method for producing the granular composition for preparing cocoa of the present embodiment, for example, the exhaust temperature from the granulation chamber is set to less than 40 ° C. in the mixing step, and the exhaust temperature from the granulation chamber is set in the granulation step. It can be carried out at 40 ° C. or higher.

Further, the mixing step is performed in the granulation chamber of the fluidized bed granulator using the fluidized bed granulator, as in the granulation step described later. That is, the binder solution can be added to the powdered raw material and mixed by spraying the binder at a temperature where the exhaust temperature from the granulation chamber is less than 40 ° C. while blowing air to make the mixture in a fluid state.

Here, the air exhausted from the granulation chamber of the fluidized bed granulator is granulated after the air flowing into the granulation chamber winds up and flows the charged powder raw material such as the granular composition for preparing cocoa. It is exhausted to the outside. That is, the powdery raw material is wound up by hot air and the binder is sprayed on the powdery raw material, so that the granulation chamber is continuously heated by hot air and cooled mainly by vaporization of water contained in the binder. The exhaust temperature from the granulation chamber appears as a result of the equilibrium between heating and cooling. From this, it is considered that the exhaust temperature is close to the powder temperature (product temperature) in the manufacturing process, and the exhaust temperature can be used as an index for monitoring close to the product temperature. Therefore, the product temperature can be adjusted to some extent by adjusting the exhaust temperature.

In the fluidized bed granulator, the exhaust temperature is close to the temperature in the fluidized bed. Therefore, when the fluidized bed granulator is used, the product temperature is generally reduced by setting the exhaust temperature from the fluidized bed to less than 40 ° C. The mixing step can be performed below 40 ° C.

In the mixing step by the fluidized bed granulator, if the addition of water to the raw material mixture is insufficient, the risk of powder adhesion and caking in the device may increase. By adding and mixing 5% by mass to 30% by mass of the binder, the risk of powder adhesion and caking occurring in the apparatus can be reduced. In particular, when the exhaust temperature exceeds about 40 ° C. and the product temperature of the raw material mixture exceeds 40 ° C., the above risk tends to increase. Therefore, in the mixing process using the fluidized bed granulator, the risk of powder adhesion and caking occurring in the device can be further reduced by adjusting the exhaust temperature to be less than 40 ° C. it can.

(Granulation process)
In the granulation step, after the mixing step, 70% by mass of the total amount of the binder used is flown in the granulation chamber by fluidized bed granulation at a temperature higher than that of the mixing step while flowing the mixture obtained in the mixing step. This is a step of obtaining a granular composition for preparing cocoa by spraying ~ 95% by mass to form granules.

Here, the flow layer granulation means that the powdery raw material put in the granulation chamber of the flow layer granulator is blown with hot air from below to flow in the device, and the binder is sprayed on the powder. This is a method of binding powders to each other to form granules, which are agglomerates of powders, by continuously causing a change of wetting and drying the powders. As for the temperature of the hot air, the intake air temperature is controlled as the temperature when the hot air flows into the device, and the exhaust temperature is controlled as the temperature when the hot air flows out of the device. In the process of spraying the binder, the exhaust temperature is adjusted so as to be kept constant to some extent. If the exhaust temperature drops, in addition to raising the intake air temperature, the binder spray may be stopped until the exhaust temperature rises (intermediate drying). After spraying a certain amount of binder, continue to apply hot air for a while to dry the powder. Drying is generally performed by raising the temperature from the exhaust temperature to a certain temperature as a guide.

A fluidized bed granulator (for example, a flow coater (manufactured by Okawara Seisakusho)) can be used for the fluidized bed granulation in the production method of the present embodiment.

Specifically, the raw material is put into the fluidized bed granulator, hot air is blown in, and at the same time, the binder is sprayed. As a result, the binding of the powdered raw materials progresses, and the granulation progresses. At this time, the intake air temperature can be about 90 ° C. to 140 ° C., for example, 100 ° C. to 120 ° C., and the exhaust temperature can be 40 ° C. or higher, for example, about 40 ° C. to 60 ° C., and further 45 ° C. to 50 ° C. Can be done. When the intake air temperature and exhaust temperature are low, the balance between the inflow of water and drying in the device is lost, and the water content becomes excessive, causing powder caking or clogging of the filter of the device with wet particles. Therefore, there may be a problem that the flow is stagnant. On the other hand, when the intake air temperature and the exhaust temperature are high, too much heat is applied to the raw material, which may cause a problem that the flavor is impaired.

When the amount of raw material charged is 3 kg, the spray flow rate of the binder can be 30 mL to 50 mL / min. When the amount to be charged increases, the spray flow rate of the binder can be appropriately adjusted according to the scale of the equipment used. The amount of the binder to be sprayed varies depending on the raw material used, but it is desirable to use 20% by mass to 40% by mass of the charged amount. If it is too small, granulation will be insufficient, and if it is too large, the time required for granulation will increase. After spraying the binder, the granules are dried by continuing to apply hot air as it is. The drying of the granules can be controlled by terminating the hot air at a timing when the temperature rises from the exhaust temperature at the end of spraying the binder by 10 ° C to 15 ° C. For example, when the amount charged is 3 kg, the water content of the granules is about 2 to 6 if the granules are dried until the exhaust temperature reaches 60 ° C. after the binder spraying is completed at the exhaust temperature of 45 ° C., depending on the raw material used. It can be mass%. If the powdered raw material containing cocoa powder is sufficiently granulated, even if the exhaust temperature is in a fluid state of 40 ° C. or higher and the water content in the raw material mixture is lowered, the powdered raw material is put into the apparatus in the above-mentioned mixing step. Since the cocoa powder, which causes the adhesion of the powder and cakeing, is granulated, no manufacturing troubles occur. It is desirable that the water content of the granules be less than or equal to that of the mixed raw material before the water addition in the mixing step before the granulation step, and if the water content in the cocoa powder exceeds 6.5% by mass, it causes deterioration. As it is said, it is desirable to keep it as small as possible. Since the powder after drying becomes a considerably hot state, the powder can be cooled to some extent by blowing air at an atmospheric temperature onto the granules after drying. From the above, a granular composition for preparing cocoa is obtained.

The production amount per batch (1 batch) under the above conditions can be, for example, about 3 kg to 300 kg depending on the scale of the apparatus. Since there is an optimum charge amount depending on the scale of the device, the charge amount differs depending on the device.

The method for producing the granular composition for preparing cocoa of the present embodiment is to add 5% by mass to 30% by mass of the total amount of the binder to the mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol. After the mixing step of adding and mixing by mass% in advance and the mixing step, the binder is made to flow while flowing the mixture by fluidized bed granulation at a temperature higher than that of the mixing step in the granulation chamber. A granulation step of spraying 70% by mass to 95% by mass of the total amount of the above to form granules is included. From this, even if it is stored, the precipitation of oil and fat crystals in the granular composition is suppressed, the binding between the granules via the oil and fat crystals is suppressed, and the occurrence of solidification can be suppressed. Granular compositions can be produced.

Further, in particular, in the case of a powder containing a large amount of cocoa powder, which is an extremely fine powder containing oils and fats, the fluidity of the powder often deteriorates due to the nature of the cocoa powder, and it is treated industrially. It is often difficult. In particular, when the content of cocoa powder is high and the content of cocoa butter is granulated at a high ratio of about 5% by mass to 20% by mass, it is difficult to handle. Even in such a case, the granular composition for preparing cocoa produced by the present embodiment can be granules having good fluidity and being industrially easy to handle.

In addition, the best configuration, method, etc. for carrying out the present invention are disclosed in the above description, but the present invention is not limited thereto. That is, although the present invention has been particularly described mainly with respect to a specific embodiment, the shape, material, quantity, and the shape, material, quantity, and the like, without departing from the scope of the technical idea and purpose of the present invention, are as opposed to the above-described embodiments. In other detailed configurations, those skilled in the art can make various modifications. Therefore, the description that limits the shape, material, etc. disclosed above is merely an example for facilitating the understanding of the present invention, and does not limit the present invention. Therefore, those shapes, materials, etc. The description by the name of the member excluding some or all of the restrictions such as the above is included in the present invention.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

[Example 1 and Comparative Example 1]
In this example, in the above-mentioned method for producing a granular composition for preparing cocoa, a granular composition for preparing cocoa produced by a method of performing a granulation step after a mixing step is exemplified.

<Manufacturing of granular composition for cocoa preparation>
As the raw material, those listed in Table 1 were used. Van Houten Pure Cocoa (manufactured by Kataoka & Co., Ltd.) was used as the cocoa powder. The cocoa powder used in this example was a so-called high-fat cocoa powder containing 22% by mass to 24% by mass of cocoa butter. In addition, Fuji FF (manufactured by Fuji Nihon Seito Corporation) was used as inulin. Further, as 1,3-dibehenoyl-2-oleoyl-sn-glycerol (BOB) in this example, chocolate seed B (manufactured by Fuji essential oil) containing 50% by mass of powdered sugar and 50% by mass of BOB was used. .. The mass ratio of each raw material and the BOB content (mass%) with respect to cocoa butter are also shown in Table 1.

Next, a binder was prepared. As the binder, 140 g of inulin was dissolved in boiling water to make the total amount 1200 g. The room temperature in the mixing step and the granulation step was 25 ° C.

Next, the powder raw material (cocoa powder, remaining amount of inulin, chocolate seed B in Example 1) was put into the fluidized bed granulator FLO-5 (manufactured by Okawara Seisakusho) to make the powder uniform. It was mixed so as to be. Further, a mixing step was carried out. While applying hot air set so that the intake air temperature is 120 ° C. to the powder raw material and simultaneously starting spraying the binder to make the powder raw material in a fluidized state, while keeping the powder raw material in a fluidized state under the condition that the exhaust temperature is less than 40 ° C. 200 g of the prepared binder was added to the fluidized bed at 40 g / min for 5 minutes and mixed. The binder used here was about 17% of the total amount of the binder.

Next, a granulation step was performed. The granulation step was carried out using a fluidized bed granulator as in the mixing step. The conditions for fluidized bed granulation were as follows.
Intake temperature: 100 ° C to 120 ° C
Exhaust temperature: 45 ° C to 50 ° C maintained Binder spray flow rate: 40 mL / min

The powder in the fluidized bed device was made to flow by blowing hot air, and at the same time, the powder raw material was granulated by spraying the binder. After the binder spraying was completed, the exhaust temperature was further raised by 15 ° C. to dry the granules, and then the step of flowing air at the atmospheric temperature (room temperature) was performed for 5 minutes to promote the cooling of the granules.

From the above, granular compositions for preparing cocoa of Example 1 and Comparative Example 1 were obtained. In both Example 1 and Comparative Example 1, caking of the raw material did not occur in the fluidized bed granulator, and the adhesion of powder was slight. In addition, the granular compositions produced in Example 1 and Comparative Example 1 did not clot immediately after production.

<Evaluation and evaluation results>
The granular compositions for preparing cocoa of Example 1 and Comparative Example 1 were evaluated. For the evaluation, the granular composition 3 days after the production and 1 month after the production were used. In addition, the storage after production was carried out by sealing the product in an aluminum bag and allowing it to stand at room temperature.

The evaluation items were uniformity calculated from the particle size distribution of the granular composition, L * value of the granular composition, visual observation of the granular composition, microscopic observation, and confirmation of the state of cocoa butter by DSC.

The particle size distribution was measured using a laser diffraction type particle size distribution meter LMS-2000e (manufactured by Seishin Enterprise Co., Ltd.), and the particle size of 10% under the sieve, 50% under the sieve, and 60% under the sieve in the particle size distribution based on the volume was determined. .. Further, as the uniformity of the particle size of the granular composition, the ratio of the 60% particle size under the sieve to the 10% particle size under the sieve (60% particle diameter under the sieve / 10% particle diameter under the sieve, that is, D60 / D10). Was calculated. When the particle size of 60% under the sieve / the particle size of 10% under the sieve was 2.5 to 5.7, it was determined that the particle size of the granular composition was uniform.

The L * value of the granular composition was determined by measuring the color difference (L * a * b * color system) of the granular composition using a color difference meter CR-400 (manufactured by Konica Minolta). .. Comparing the L * values of the granular composition 3 days after production and 1 month after production, when ΔL * was within ± 3.0, the fluctuation of the L * value was small and whitening was suppressed. It was judged.

In addition, the granular composition one month after production was visually observed to confirm the presence or absence of changes in the granular composition. Photographs of the granular compositions of Examples and Comparative Examples are shown in FIG.

In addition, the granular composition one month after production was observed with a digital microscope VHX900 (manufactured by KEYENCE) at a magnification of 700 times. Micrographs of the granular compositions of Examples and Comparative Examples are shown in FIG.

The state of cocoa butter was confirmed using a differential scanning calorimeter DSC-60plus (manufactured by Shimadzu Corporation). About 20 mg of each sample was weighed in an aluminum measuring container (cell), sealed, and then analyzed. As a control, a cell containing 35 mg of alumina which did not change in the measurement temperature range was used. The measurement was carried out after cooling from room temperature to 4 ° C. at a heating rate of 1 ° C./min until the temperature reached 45 ° C. The results of the granular compositions of Example 1 and Comparative Example 1 after 3 days of production are shown in FIG. 4 (A), and the results of the granular compositions of Example 1 and Comparative Example 1 after 1 month are shown in FIG. 4 (B). )Pointing out toungue. The horizontal axis of the graph is the temperature (° C.), and the vertical axis is the heat flow (mW) DSC signal. Example 1 is shown by a solid line, and Comparative Example 1 is shown by a broken line.

Further, DSC can supplement the endothermic reaction when the solid melts, and in the case of endothermic heat, a heat flow (mW) is generated in the downward direction and tends to gradually converge to the original state. The apex of the resulting peak is often referred to as the melting point. The cocoa powder contains cocoa butter, and the melting point of the contained cocoa butter crystal can be measured by measuring the granules containing the cocoa powder with DSC. It is said that there are 6 types of cocoa butter melting points (type I to type VI) depending on the difference in crystal form. The present inventor has found that when untreated and defect-free cocoa powder such as bloom is analyzed by DSC, it shows a melting point peak of 30 ° C to 31 ° C, which is a normal defect-free cocoa butter. It can be said that it is a V-type crystal that is said to be a semi-stable form contained.

In this example, a change in the crystal structure of cocoa butter was confirmed from the presence or absence of a change in the melting point of cocoa butter in the granular composition.

When the granular composition one month after production was visually observed, no abnormality such as solidification was observed in the granular composition of Example 1. On the other hand, the granular composition of Comparative Example 1 was solidified as a whole, and the color tone was slightly white. The granular composition of Comparative Example 1 one month after production was in a state where it was difficult to fill the packaging material. In the granular composition of Comparative Example 1 one month after production, the solidification was crushed to some extent to the extent that the granules were not crushed, and then evaluation other than visual observation was performed.

According to the above evaluation, in the granular composition of Example 1, the uniformity after 3 days and 1 month of production was 4.28 and 2.96, respectively, and the granular composition was uniform even after 1 month of production. It turned out to be a thing. On the other hand, in the granule composition of Comparative Example 1, the homogeneity after 3 days of production and 1 month after production was 4.64 and 5.75, respectively, which were close to those of Example 1 after 3 days of production, but were produced. After 1 month, the value of uniformity increased, and it was found that the uniformity was lost as compared with Example 1.

Comparing the L * values of the granular composition 3 days after production and 1 month after production, in Example 1, 24.71 to 25.17 (ΔL * 0.46), and in Comparative Example, From 32.14 to 37.82 (ΔL * 5.68). From this, it was found that in Example 1, the fluctuation of the L * value was small and the whitening was suppressed, and in Comparative Example 1, the fluctuation of the L * value was large and the whitening was progressing.

Further, when the granular composition one month after production was observed with a microscope, the characteristic brown color tone of the cocoa powder remained in the granular composition of Example 1, and the precipitation of oil and fat crystals was observed. Was not confirmed. Further, in the granular composition of Comparative Example 1, it was confirmed that the white structure covered the surface of the granules. This white structure was considered to be in a state in which the precipitation of oil and fat crystals progressed with time.

When the state of cocoa butter was confirmed by DSC, the melting point was 30.15 ° C. in Example 1 and 29.92 ° C. in Comparative Example 1 3 days after production. In addition, Comparative Example 1 tended to show a slightly broader peak than Example 1.

On the other hand, one month after production, the melting point of Example 1 was 30.93 ° C. and the melting point of Comparative Example 1 was 32.47 ° C., both showing sharp peaks. This result is considered to be the result of the change of cocoa butter contained in the granular composition into a more stable type in Comparative Example 1 one month after the production. On the other hand, although the melting point of Example 1 was slightly increased, the change was small as compared with Comparative Example 1, and it seems that stable crystals were maintained.

From these results, the exhaust temperature is up to 60 to 65 ° C. even when the raw material containing cocoa powder and BOB is put into a flowing state in which hot air of 100 ° C. to 120 ° C. is blown, and when the granulation process is dried. It was shown that even if the temperature rises, the BOB crystal having a melting point of about 50 ° C. acts without losing its effectiveness as a seed crystal of the V-type crystal which is a semi-stable form of cocoa butter. In addition, it was shown that due to this action, after the granules containing cocoa powder were produced by fluidized bed granulation, it was possible to suppress the occurrence of solidification over time, which is thought to be derived from the structural change of oil and fat crystals. Was done.

From the above evaluation results, it was shown that the occurrence of caking was suppressed in the granular composition of Example 1. This means that the precipitation of fat crystals, which are white structures observed by microscopic observation, is suppressed, and as a result, the aggregation of granules via the fat crystals is suppressed, and the solidification of the entire granular composition is suppressed. It was thought to be.

Further, as in Comparative Example 1, it was shown that the whitening of the granular composition was observed due to the precipitation of oil and fat crystals, and the whitening of the granular composition was confirmed as an increase in the L * value in the color difference measurement. Was done. In addition, the occurrence of caking in the granular composition was confirmed to correlate with the uniformity. From these facts, it was considered that the tendency of the occurrence of consolidation in the granular composition could be confirmed by monitoring the fluctuation of the L * value and the uniformity.

[Examples 2 to 4, and Comparative Example 2]
Next, the granular composition produced by varying the BOB content in the granular composition was evaluated.

The raw materials shown in Table 3 were used. As maltose, Sanmaru Midori (manufactured by Hayashibara) was used. As other raw materials, the same ones as in Example 1 were used.

A granular composition for preparing cocoa was obtained in the same manner as in Example 1 except that the raw materials were different. In both Examples 2 to 4 and Comparative Example 2, caking of raw materials did not occur in the fluidized bed granulator, and the adhesion of powder was slight. In addition, the granular compositions produced in Examples 2 to 4 and Comparative Example 2 did not clot immediately after production.

<Evaluation and evaluation results>
The granular compositions for preparing cocoa of Examples 2 to 4 and Comparative Example 2 were evaluated. For the evaluation, the granular composition 2 days after the production and 5 months after the production were used. The evaluation items are the uniformity calculated from the particle size distribution of the granular composition, the L * value of the granular composition, the visual observation of the granular composition, and the granular composition 2 days after production and 5 months after production. Microscopic observation (magnification magnification 700 times) was performed. The evaluation method was the same as in Example 1. The evaluation results are shown in Table 4 and FIGS. 5 to 8.

When the granular composition 5 months after production was visually observed, no abnormalities such as solidification were observed in the granular compositions of Examples 2 to 4. On the other hand, the granular composition of Comparative Example 2 was solidified as a whole, and the color tone was slightly white. The granular composition of Comparative Example 2 after 5 months of production was in a state where it was difficult to fill the packaging material. In the granular composition of Comparative Example 2 5 months after production, the solidification was crushed to some extent to the extent that the granules were not crushed, and then evaluation other than visual observation was performed.

According to the above evaluation, in the granular compositions of Examples 2 to 4, the uniformity after 5 months of production was 3.68 to 5.64, and the granular composition was uniform even after 5 months of production. It turned out to be. On the other hand, in the granule composition of Comparative Example 2, the homogeneity after 2 days and 5 months of production was 5.02 and 7.20, respectively, and the value of homogeneity became high after 5 months of production, respectively. It was found that the uniformity was lost as compared with 2 to Example 4.

Comparing the L * values of the granular composition 2 days after production and 5 months after production, ΔL * was 0.99 to 2.56 in Examples 2 to 4 and 0.99 to 2.56 in Comparative Example 2. , ΔL * became 8.08. From this, in Examples 2 to 4, the fluctuation of the L * value is small and the whitening is suppressed, and in Comparative Example 2, the fluctuation of the L * value is large and the whitening is progressing. I understood.

When the granular compositions 2 days after production and 5 months after production were observed under a microscope, as shown in FIGS. 5 to 7, the granular compositions of Examples 2 to 4 were observed 2 days after production (FIG. 6). No precipitation of white crystals was observed in 5 to FIG. 7 (A) and 5 months after production (FIGS. 5 to 7 (B)). On the other hand, as shown in FIG. 8, in the granular composition of Comparative Example 2, precipitation of white crystals was not observed 2 days after production (FIG. 8 (A)), but 5 months after production (FIG. 8). In the granular composition of 8 (B)), precipitation of white crystals was observed in the entire granule as shown by the arrow.

From the above evaluation results, in the granular compositions of Examples 2 to 4 produced by variously changing the BOB content, the precipitation of white oil and fat crystals was suppressed as in Example 1. , It was shown that the occurrence of caking was suppressed.

[Summary]
In the granular composition for preparing cocoa obtained by the production methods of Examples 1 to 4, which is an exemplary embodiment of the present invention, the cocoa butter contained in the cocoa powder is dissolved to suppress the precipitation of oil and fat crystals. , It was shown that the occurrence of caking in the granular composition can be suppressed.

Claims (3)

In the granulation chamber of the fluidized bed granulator, 5% by mass to 30% by mass of the total amount of the binder is added in advance to the mixture containing cocoa powder and 1,3-dibehenoyl-2-oleoyl-sn-glycerol. And mix, the mixing process and
After the mixing step, in the granulation chamber, 70% by mass to 95% by mass of the total amount of the binder used is sprayed while flowing the mixture by fluidized layer granulation at a temperature higher than that of the mixing step. To obtain granules for cocoa preparation having a particle size distribution of 60% under the sieve / 10% under the sieve and granules having a particle size of 2.5 to 5.7. A method for producing a granular composition for preparing cocoa, which comprises. The method for producing a granular composition for preparing cocoa according to claim 1, wherein the exhaust temperature from the granulation chamber in the mixing step is less than 40 ° C., and the exhaust temperature in the granulation step is 40 ° C. or higher. .. The granules for preparing cocoa according to claim 2, wherein in the granulation step, the intake temperature to the granulation chamber is 100 ° C. to 120 ° C., and the exhaust temperature from the granulation chamber is maintained at 45 ° C. to 50 ° C. A method for producing a state composition.

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