JPH0424975B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a cocoa-containing fat-impregnated powder product that is easily dispersed in hot water and water, particularly in cold water of 10° C. or lower. Cocoa powder is a pulverized product of cocoa cake, and is light and fine particles, and contains cocoa butter in the particles, so it exhibits hydrophobicity. Therefore, even if hot or water is poured directly onto cocoa powder, it cannot be easily dispersed because it floats on the water or forms lumps. Conventionally, cocoa powder has been commercially available as a powder mixed with a surfactant such as lecithin. However, it has not been easy to disperse conventional commercially available cocoa powder in water because of the formation of agglomerates of the cocoa powder. Therefore, it was dispersed in hot water. However, conventional cocoa powder was not suitable for drinking as an iced cocoa drink. The present inventor conducted extensive research in order to obtain cocoa powder that is easily dispersible in cold water (10°C or less). As a result, it has been discovered that the desired cocoa-containing product can be obtained by the following method. The present invention provides protein components such as casein and soybean protein;
Carbohydrate components such as dextrin, sugar, and lactose; and at least one milk component such as skim milk powder, whole milk powder, and whey powder, cocoa powder, and a stabilizer are added to water, preferably hot water, and stirred as necessary. and then inject the solution with AOM for at least 50 hours and 20 hours.
The present invention relates to a method for producing a cocoa-containing fat-containing product that is easily dispersible in cold water, which comprises adding and mixing a low melting point oil or fat having an SFI of 2 or less at °C together with a surfactant, homogenizing it, and drying it into a powder. In the present invention, cocoa powder is dispersed in the presence of a stabilizer, and in this case, one of protein components such as casein and soybean protein, carbohydrate components such as dextrin, sugar and lactose, or milk components such as skim milk powder and whey powder is used. Alternatively, two or more types, preferably one or more of casein, dextrin, and whole milk powder are used in combination. Casein is a type of milk protein that not only helps improve the flavor of the final cocoa beverage, but also helps stabilize the dispersion of cocoa powder dispersions. Dextrin acts as a bulking agent;
Facilitates dispersion of the final product in water. Additionally, milk ingredients such as skimmed milk powder can impart a milky flavor to the product. Stabilizers used in the present invention include salts such as phosphates and citrates, and these salts and carrageenan, gums, alginic acid, etc.
It is also possible to use a combination of more than one species. Next, a low melting point oil and fat is added and mixed together with a surfactant to a liquid in which cocoa powder is stably dispersed, homogenized, and further dried to form a powder to obtain a product. The low melting point oil and fat used in the present invention may have an SFI of 2% or less at 20°C and an AOM of 50 hours or more. These oils and fats are usually hydrogenated and/or transesterified vegetable oils such as soybean oil, coconut oil, etc. alone or in combination. Furthermore, a mixture of the above-mentioned vegetable oil and fat and medium chain triglyceride (MCT), and further transesterification of the mixed oil can be used. When using oils and fats with SFI values higher than those listed above, the dispersibility of the product in water will decrease, and
The use of fats and oils with an AOM of less than 50 hours has the disadvantage that the storage stability of the product decreases. Further, as the surfactant used in the present invention, food grade surfactants such as lecithin, sugar ester, fatty acid monoglyceride, and sorbitan fatty acid ester can be used. Heating the mixture before homogenization provides sufficient mixing and also promotes homogenization. Homogenization can be carried out in a conventional manner, and it is effective to use a homogenizer. The homogenized mixture is dried and powdered by any conventional spray drying, vacuum drying, or freeze drying method.
The resulting product can be packaged and marketed as is, but the dispersibility of the product can also be further improved by further granulating the powdered product with fillers and/or binders. . If sugars such as sucrose, glucose, or fructose are used as bulking agents,
It also serves as a sweetener for the resulting product, resulting in a pre-sweetened product. Granulation can be carried out by commonly used fluidized bed granulation, humidified mixing granulation, extrusion granulation, etc. The products granulated as porous granules by these methods have much improved water dispersibility in water. The blending ratio of each component used in the present invention is generally as follows.

[Table] The cocoa-containing fat-containing product of the present invention obtained in this way is not only easily dispersed in hot water but also in cold water below 10℃, and the flavor does not deteriorate even after long-term storage. Shows excellent properties. The present invention will be further explained below with reference to Examples and Reference Examples. Example 1 (1) Dextrin 5.0Kg, caseinate sodium 0.8
Kg, skim milk powder 0.6Kg, dibasic potassium phosphate 0.5
Kg, 0.1 Kg of sodium citrate, and 3.0 Kg of cocoa powder (fat content 23%) were dissolved and dispersed in warm water at 60°C. (2) Separately, 4.0 kg of low melting point oil (mp. 14°C, AOM 150 hours, SFI 0 hydrogenated soybean oil at 20°C) was heated to 60°C.
0.02 kg of lecithin and 0.1 kg of monoglyceride fatty acid ester were dissolved therein. (3) The solution (2) was added to the solution (1) above and mixed thoroughly. (4) Using a homogenizer, mix the mixture from (3) above.
Homogenization was carried out at a pressure of 180 Kg/cm ² . (5) The homogenized solution was spray dried and powdered. (6) 3 kg of the above powder and 2 kg of powdered sugar were mixed and granulated using a fluidized bed granulator. Example 2 Low melting point oil at 10℃, AOM 180 hours, 20℃
A granular product was obtained by the method of Example 1, except that a mixed fat (80:20 weight ratio) of hydrogenated fractionated soybean oil with an SFI of 0 and medium-chain triglycerides was used. Example 3 Lactose 4.5Kg, soybean protein 0.8Kg, whole milk powder 1.1Kg, dibasic potassium phosphate 0.5Kg, sodium citrate 0.1
Kg and 3.0Kg of cocoa powder (23% fat) at 60℃
Dissolved in 20% of warm water. An emulsion of low melting point oil and fat was prepared using the same ingredients and method as in Example 1 (2), and this was added to the above solution and thoroughly mixed. Using a homogenizer, mix the resulting mixture at 450
Homogenization was carried out at a pressure of Kg/cm ² . The homogenized solution was spray-dried and powdered, and 2 parts by weight per 3 parts by weight of the obtained powder were mixed and granulated using a fluidized bed granulator to obtain a granular product. Example 4 Lactose 3Kg, soy protein 0.8Kg, whey powder 2.5Kg
Kg, dibasic sodium phosphate 0.5Kg, sodium citrate 0.2Kg, cocoa powder (fat content 23%) 3.0Kg
Dissolved in warm water 2 at 60°C. Hereinafter, a granular product was obtained using each component and conditions used in Example 1. Reference Example 1 Comparative product 1 was produced using the same conditions as the production method of the present invention, but using an oil different from the low melting point oil of the present invention.
and 2 were produced. Control products used: 1 Hydrogenated soybean oil (mp. 20℃, AOM 160 hours, SFI at 20℃ is 10) 2 Hydrogenated fractionated soybean oil (mp. 10℃, AOM 40)
time, SFI at 20℃ is 0) Reference example 2 (1) Dextrin 5.0Kg, caseinate sodium 0.8
Kg, skim milk powder 0.6Kg, sodium citrate 0.1
Kg, dibasic potassium phosphate 0.5Kg in 60℃ hot water 14
dissolved in (2) Separately, low melting point oils and fats (mp. 14℃, 20℃
SFI 6, AOM 150 hours hydrogenated soybean oil) 4.0Kg
was heated to 60°C, and 0.02 kg of lecithin and 0.1 kg of monodaliseride fatty acid ester were dissolved therein. (3) The oil and fat from (2) was added to the liquid from (1) above and mixed thoroughly. (4) Add the mixture of (3) above to 180% using a homogenizer.
Homogenization was carried out at a pressure of Kg/cm ² . (5) The homogenized solution was dried in a spray dryer and powdered. (6) 2.35Kg of powder obtained in (5) above, 0.65Kg of cocoa powder
and 2 kg of sugar (powdered sugar) were mixed and granulated using a fluidized bed granulator to obtain a granular product (control product 3). Reference Example 3 Each sample of Examples 1 to 3 and Reference Examples 1 to 2 (control products 1 to 3) was tested by the following test method. Cold water dispersibility Weigh out 20g of the product at a temperature of 20°C, pour it into cold water at 5°C from a height of 5 cm, and immediately after
Stir using a stirring bar at a stirring speed of 2 times per second,
The time required for uniform dispersion was measured and used as an index of dispersibility. Flavor Stability Store the product in the dark at room temperature, and perform a sensory test when dissolving and dispersing in boiling water using the product stored in the refrigerator (5℃) as standard. This was used as an index of stability. Test results

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Claims (1)

[Scope of Claims] 1 (a) Protein components such as casein and soybean protein; Carbohydrate components such as dextrin, sugar, and lactose; and/or milk components such as skim milk powder, whole milk powder, and whey powder; (b) Cocoa powder and (c) stabilizer are added to water, and to this solution, a low melting point oil and fat with SFI of 2 or less at 20°C and AOM for 50 hours or more is added and mixed together with a surfactant, homogenized, and dried into powder. A method for producing a cold-water easily dispersible cocoa-containing fat-containing product. 2. The method according to claim 1, wherein the protein component, carbohydrate component and milk component, when used, are respectively casein, dextrin and whole milk powder.