JPH0338819B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a cocoa drink, and particularly relates to a cocoa drink that does not contain any cloudy suspended solids, mainly consisting of cocoa components such as cocoa powder and cocoa butter, dairy products, and sweeteners such as sugars. be. [Prior Art] Conventionally, cocoa drinks, tyokolate drinks, and the like are known as types of cocoa drinks containing cocoa butter. These are made by mixing cocoa powder and/or cacao mass with sugars such as sugar, glucose, fructose, and high fructose sugar, and dairy products such as milk, powdered milk, cream, and butter, and water, and then emulsifying fats and oils, cocoa powder, and cacao mass. , is made by adding sucrose fatty acid ester for the purpose of dispersing dairy products, and is produced by homogenizing the above ingredients using a high-pressure homogenizer, then filling them into cans and sterilizing them. On the other hand, recently, as an example of using polyglycerol fatty acid ester in coffee beverages as an emulsifier other than the above-mentioned sucrose fatty acid ester, Japanese Patent Laid-Open No. 1986-
No. 95847 discloses a coffee drink in which a polyglycerol fatty acid ester is added to a composition consisting of an extract of cultured coffee beans, a milk component such as milk, skim milk powder, or whole milk powder, and a sweetening component such as sugar or liquid sugar. . [Problems to be Solved by the Invention] However, since the former conventional cocoa beverage uses sucrose fatty acid ester as an emulsifier and/or dispersant, cocoa butter and cocoa butter-like fats and oils crystallize at room temperature. Because of its property of being a solid fat exhibiting Even if emulsification and/or dispersion were possible, harsh sterilization at 121°C for 30 minutes may destroy the emulsification and/or dispersion system, or even if it is not destroyed during sterilization, cocoa butter and cacao Crystallization of butter-like fats destroys emulsification and/or dispersion. Therefore, the content of cocoa butter and cocoa butter-like fats and oils must be reduced, or the amount of sucrose fatty acid ester must be increased. Therefore, the final product may lack the original flavor of cocoa powder, cacao mass, or cacao butter, or the bitterness or unpleasant taste of the sucrose fatty acid ester itself may adversely affect the quality of the product, and in particular, the emulsification and/or dispersion system may be destroyed. This has the disadvantage that, as time passes, a water-insoluble white floating substance is formed, which is thought to be a combination of fat and oil and milk silkworm white matter, which significantly reduces the commercial value. In addition, JP-A No. 59-95847, in which polyglycerin fatty acid ester is added as an emulsifier, aims to prevent the release of milk protein and milk fat in an extremely limited acidic range (PH5.2 to 5.7). There is nothing disclosed about the clouding prevention effect of oil and fat components contained in cocoa drinks other than the ingredients. As a result of intensive research to solve the above-mentioned problems, the present inventors discovered that the product is composed of a cocoa component containing fat components such as cocoa powder, cocoa mass, cocoa butter, and cocoa butter-like fats and oils, dairy products, sugars, and water. By adding a specific emulsifier mainly composed of polyglycerol fatty acid ester to the mixed liquid, it has been possible to create a cocoa beverage that does not produce cloudy floating matter, is delicious, and has excellent preservability. [Means for solving the problem] and [Action] That is, the present invention provides cocoa powder, cocoa mass,
It is characterized by adding an emulsifier containing a polyglycerol fatty acid ester to a mixed liquid consisting of one or more cocoa components selected from cocoa butter and cocoa butter-like oils and fats, dairy products, sweeteners, and water. It is a cocoa drink. The present invention will be explained in detail below. As the cocoa component as the main raw material in the present invention, one or more types of oil and fat components selected from cocoa powder, cocoa mass, cocoa butter, and cocoa butter-like oils and fats are used. In the present invention, the cacao mass is obtained by grinding roasted cacao beans as they are, by roasting the cacao beans and then treating them with an alkali in the usual way and then grinding them, or by treating the cacao beans with an alkali and then roasting them and grinding them. crush. Cocoa powder is usually made by extracting the above-mentioned cacao mass and then grinding it to a cocoa butter content of 10%.
~24% by weight is used. Cocoa butter-like oils and fats are produced by refining, fractionating, hardening, etc. palm oil, shea butter, iritzpe butter, salseed oil, coconut oil, palm kernel oil, etc., and produce vegetable fats with a melting point of about 25 to 42 degrees Celsius. used. The content of the above-mentioned cocosa component in the cocoa beverage of the present invention is based on the amount of cocoa butter contained in the cocoa powder and cacao mass itself, and the amount of cocoa butter and cacao butter-like fats and oils contained in the cocoa butter and / Alternatively, the content of the cocoa butter-like oil or fat is desirably 0.05 to 5.0% by weight, preferably 0.1 to 2.0% by weight, based on the total weight of the final cocoa beverage. If the content of cacao butter and/or cacao butter-like oil is less than 0.05% by weight, the flavor will not be delicious, and if it exceeds 5.0% by weight, the emulsification stability will be poor during long-term storage, and the flavor will be sluggish. It's boring and not tasty. In particular, when the content is in the range of 0.1 to 2.0% by weight, it is particularly delicious and the stability of the emulsion is maintained during long-term storage. However, when fats and oils with a wide melting point range from low melting points to high melting points, such as milk fat, are added with dairy products, the content of cocoa butter and/or cocoa butter-like fats and oils is within the range of 2 to 5% by weight. It is also extremely delicious and has extremely good emulsification stability during long-term storage. The dairy products used in the present invention may be any ordinary products, and specific examples include milk, whole milk powder, skim milk powder, cream, butter, whole fat condensed milk, skim condensed milk, and formulated milk powder. Can be mentioned. Suitable sweeteners used in the present invention include one or more selected from saccharides, glycyrrhizin, thaumatin, and flavanone glycosides. Examples include sugar, starch syrup, maltitol, sorbitol, and palatinose. The emulsifier containing polyglycerol fatty acid ester used in the present invention may be polyglycerol fatty acid ester alone, or one or more selected from glycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester and polyglycerol fatty acid ester. A mixture of is used. Polyglycerin fatty acid ester is an ester of polyglycerin obtained by dehydration condensation of glycerin and fatty acid derived from edible fats and oils, and has lipophilic properties ( There are many varieties ranging from HLB1-2) to hydrophilic (HLB15). The polyglycerol fatty acid ester used in the present invention is as follows. The degree of polymerization of polyglycerin is an average degree of polymerization calculated from the hydroxyl value and ranges from di to decaglycerin, preferably hexa to decaglycerin. The fatty acid residue is from C12 to C20, preferably palmitic acid, stearic acid or oleic acid. The degree of esterification is preferably a monoester or diester obtained by esterifying 1 to 2 of the hydroxyl groups (for example, 8 in hexaglycerin) of polyglycerin. Typical polyglycerin fatty acid esters include tetraglycerin monostearate, hexaglycerin distearate, hexaglycerin monopalmitate, hexaglycerin monostearate,
These include hexaglycerin monooleate, octaglycerin monostearate, decaglycerin monolaurate, decaglycerin monopalmitate, decaglycerin monostearate, decaglycerin monooleate, and decaglycerin diolate. In the present invention, when the above-mentioned polyglycerol fatty acid ester is used alone, HLB is 11 or more, preferably 11
It is best to choose between ~15. The reason is
This is because it is difficult to obtain an O/W type emulsification system unless a polyglycerol fatty acid ester with an HLB of 11 or higher is used. In addition, the amount of the polyglycerin fatty acid ester added is 0.01 to 0.01 to the total weight of the final cocoa beverage.
0.30% by weight, preferably 0.02 to 0.2% by weight is desirable; if it is less than 0.01% by weight, it will be difficult to emulsify, and even if emulsified, the stability during storage will be extremely poor;
If it exceeds % by weight, the flavor is unfavorable. The emulsifier used in the present invention is one or two selected from glycerol fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters having palmitic acid, stearic acid, or oleic acid as fatty acid residues in addition to the above-mentioned polyglycerol fatty acid esters. A combination of the above may be used, and various combinations may be used as long as the proportion of polyglycerol fatty acid ester in the emulsifier does not fall below 50%. In this way, in the present invention, glycerin fatty acid esters used in combination with polyglycerin fatty acid esters,
Sorbitan fatty acid ester and sucrose fatty acid ester can be of any HLB type, and the amount added is preferably 0.3% by weight or less, preferably 0.02 to 0.2% by weight, based on the total weight of the cocoa beverage. A synergistic effect is seen in emulsification and/or dispersion when used in combination, and the proportion of the combined use is at most 0.3% by weight of each other based on the total amount of the beverage.
The mixing ratio is arbitrary within the following range. In addition to the above-mentioned components, the cocoa beverage of the present invention also includes flavorings, pigments, vitamins, minerals, etc. that are commonly used in cocoa beverages.
A thickener or the like can be used as appropriate. Further, the PH value of the cocoa beverage of the present invention is not particularly limited, but is preferably PH5.7 to 7.5 in terms of taste, storage stability, color tone, etc. The cocoa beverage of the present invention is produced by stirring a mixed solution containing a predetermined amount of the above-mentioned cocoa ingredients, dairy products, a sweetener, an emulsifier containing a polyglycerin fatty acid ester, and warm water using a high-speed mixer and homogenizing it using a high-pressure homogenizer. It can be easily manufactured by high temperature sterilization. In the cocoa beverage of the present invention, since an emulsifier containing polyglycerin fatty acid ester is used, its emulsifying action prevents the aggregation of cocoa components and dairy products containing a large amount of oil and fat components, especially at room temperature after aging. It is estimated that even cacao butter and cacao butter-like fats and oils, which normally crystallize, will not crystallize and produce cloudy suspended matter, making it possible to obtain an extremely stable emulsification and/or dispersion system. be done. [Example] Hereinafter, the present invention will be explained in more detail by showing Examples and Comparative Examples. Example 1 100g cocoa butter, 900g sugar, 200g skim milk powder
g, decaglycerin monostearate (HLB13)
80°C hot water was added to 10g of an aqueous solution containing 40% by weight to make a total amount of 10Kg. After stirring this with a high-speed mixer for 5 minutes, with a high-pressure homogenizer.
The mixture was homogenized at 170 kg/cm ² gauge pressure, filled into cans, and then sterilized in a retort at 121°C for 30 minutes. This was stored at room temperature for 6 months, but no cloudy floating matter was formed. Example 2 Cocoa butter 200g, sugar 900g, skim milk powder 200g
g, decaglycene monostearate (HLB13)
80°C hot water was added to 10 g of an aqueous solution containing 40% by weight of sorbitan monostearate (HLB4.7) and 3 g of sorbitan monostearate (HLB4.7) to make a total amount of 10 kg. Thereafter, it was treated, filled, and sterilized in the same manner as in Example 1. This was stored at room temperature for 6 months, but no cloudy floating matter was formed. Comparative Example 1 As a comparative example, 10 g of sucrose fatty acid ester of HLB15 was used in place of decaglycerin monostearate in Example 1, and a product was obtained which was treated, filled and sterilized in the same manner as in Example 1. The three samples of Example 1, Example 2, and Comparative Example 1 were stored in a 55°C heating area, a room temperature area, and a variable temperature area, respectively.
The "separation of oil" and the "presence or absence of cloudy floating matter" were periodically observed. The results are shown in Table 1.

【table】

[Table] As shown in Table 1, both Examples 1 and 2 exhibited stable emulsification under each storage condition. However, Example 2 is more stable than Example 1 in a variable temperature zone. On the other hand, in Comparative Example 1, in the 55°C heating zone, separation of oil and minute cloudy floating substances were observed on the 14th day, and white cloudy floating substances were generated all over the inner surface of the can in the first month. Cloudy floating substances were also generated over time in the room temperature and variable temperature areas. Example 3 100g of non-alkaline treated cocoa powder containing 22% by weight of cocoa butter, 600g of sugar, 200g of starch syrup,
This was done by adding 80℃ hot water to 500g of milk, 3g of hexaglycerol monostearate (HLB11), 1g of sorbitan monostearate (HLB4.7), and 1g of glycerin monostearate (HLB3.8) to make a total amount of 10Kg. The treatment was adjusted in the same manner as in Example 1, and a storage experiment was conducted in the same manner as in Comparative Example 1. As a result, the storage area was in good condition with neither oil separation nor cloudy floating matter observed. Example 4 150 g of alkali-treated cocoa powder containing 12% by weight of cocoa butter, 30 g of cocoa butter-like fat (manufactured by Fuji Oil Co., Ltd., trade name: Oreo 5A), 800 g of sugar
g, whole milk powder 100g, cream 70g, hexaglycerin monostearate (HLB11) 8g, fragrance
80°C hot water was added to 10g to make a total amount of 10Kg, and the treatment was then carried out in the same manner as in Example 1. Comparative Example 2 As a comparative example, 30 g of HLB15 sucrose fatty acid ester was used in place of hexaglycerol monostate in Example 4, and the same treatment as in Example 1 was carried out. The canned products of Example 4 and Comparative Example 2 were stored in a 55℃ heating area, a room temperature area, and a variable temperature area, respectively, as in Comparative Example 1, and were periodically subjected to "separation of oil" and "white cloudy floating matter." The presence or absence of the virus was observed. The results are shown in Table 2. The display is the same as in Comparative Example 1.

[Table] Example 4 immediately after complete emulsification and dispersion
A preference survey was conducted on the sample of Comparative Example 2 using a two-choice option using a panel of 30 people. As a result, 27 people found Example 4 to be delicious, and 3 people found the control sample to be delicious. It was found that the drink of Example 4 was better in terms of palatability at a risk rate of 5%. Example 5 200 g of non-alkali treated cacao mass containing 55% by weight of cacao butter, 40 g of cacao butter, 350 g of sugar,
Sorbitol 50g, thaumatin 2g, skim milk powder
100g, full fat sweetened condensed milk 200g, water content 60% by weight
decaglycerol monostearate (HLB13)
80℃ hot water was added to 50g to make the total amount 10Kg. This was stirred for 5 minutes using a high-speed mixer, then homogenized using a high-pressure homogenizer at a pressure of 170 kg/cm ² ·gauge, filled into a retort pouch, and sterilized in a retort at 121° C. for 30 minutes. This was subjected to a storage test in the same manner as in Example 1, and as a result, good results were obtained in both emulsion stability and flavor. Example 6 Cocoa butter 500g, sugar 700g, skim milk powder 150g
80°C hot water was added to 100g of fresh cream, 30g of hexaglycerin monostearate (HLB11), and 10g of sugar ester (HLB15) to make a total amount of 10kg. This was prepared in the same manner as in Example 1, and a storage test was conducted in the same manner as in Example 1. As a result, good results were obtained in terms of emulsification state and flavor. Example 7 300g of cacao butter, 200g of cacao butter substitute fat (product name Econa LS, Kao Food Co., Ltd.), 700g of sugar
g, skim milk powder 150g, skim condensed milk 150g, butter 20g
g, 75 g of decaglycerin monostearate (HLB13) with a water content of 60% by weight, and 30 g of sorbitan tristearate (HLB2.1) with hot water at 80°C.
The total amount was 10Kg. This was prepared in the same manner as in Example 1, and a storage test was conducted in the same manner as in Example 1. As a result, good results were obtained in terms of emulsification state and flavor. Example 8 50g of alkali-treated cocoa powder containing 10% by weight of cocoa butter, 900g of sugar, 100g of whole milk powder,
80°C hot water was added to 200g of skim milk powder and 1g of decaglycerin monooleate (HLB13) to make the total amount 10Kg. Thereafter, the same treatment as in Example 1 was carried out. Comparative Examples 3 and 4 Comparative Examples 3 were prepared in the same manner as in Example 8, except that the weight of decaglycerin monooleate in Example 8 was reduced to half. As Comparative Example 4, 1 g of sucrose fatty acid ester of HLB15 was used instead of decaglycerin monooleate in Example 8, and preparations were made in the same manner as in Example 8. The can products of Example 8 and Comparative Examples 3 and 4 were compared to Comparative Example 1.
Similarly, they were stored in a 55℃ heating area, a room temperature area, and a variable temperature area, and were periodically observed for ``separation of oil'' and ``presence of cloudy suspended matter.'' The results are shown in Table 3. The display is the same as in Comparative Example 1.

[Table] As shown in Table 3, Example 8 was stable in each storage area, but Comparative Example 3 was stable in the 55℃ heating area, at the 6th month in the room temperature area, and in the variable temperature area. In the second month, a slight separation of oil was observed, and the formation of microscopic cloudy floating substances was observed. In Comparative Example 4, oil separation and cloudy floating matter occurred over time in each storage area. [Effects of the Invention] As explained above, the cocoa beverage of the present invention contains polyglycerin fatty acid ester alone or in combination with polyglycerin fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. , containing a large amount of fats and oils that generally have a high melting point, such as cocoa butter and/or cocoa butter-like fats and oils, and that are stored for long periods at room temperature and/or in heated vending machines as packaged beverages that have been subjected to harsh sterilization procedures. Also, it is extremely stable in emulsification and/or dispersion, and has excellent effects such as no oil separation or generation of cloudy suspended matter.

Claims (1)

[Claims] 1. Polyglycerin fatty acid ester is added to a mixed liquid consisting of one or more cocoa components selected from cocoa powder, cacao mass, cacao butter, and cacao butter-like oils and fats, dairy products, sweeteners, and water. A cocoa drink characterized in that it is made by adding an emulsifier. 2. The cocoa beverage according to claim 1, wherein the sweetener is one or more selected from sugars, glycyrrhizin, thaumatin, and flavanone glycosides. 3. A patent in which the emulsifier containing a polyglycerol fatty acid ester is a polyglycerol fatty acid ester alone or a mixture of one or more selected from glycerol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester and polyglycerol fatty acid ester Cocoa beverage according to claim 1. 4. The content of cocoa butter and/or cocoa butter-like oil is 0.05 to 0.05% of the total weight of the cocoa beverage.
5.0% by weight of the cocoa beverage according to claim 1. 5. The cocoa beverage according to claim 1 or 3, wherein the content of polyglycerin fatty acid ester is 0.01 to 0.3% by weight based on the total weight of the cocoa beverage. 6. The cocoa beverage according to claim 1 or 3, wherein the content of glycerin fatty acid ester, sorbitan fatty acid ester, or sucrose fatty acid ester is 0.3% by weight or less based on the total weight of the cocoa beverage.