JPH08205773A - Soluble powder chocolate and its preparation - Google Patents

Abstract

PURPOSE: To obtain powder chocolate having flavor of chocolate, readily dissolving in hot water or warmed cow's milk and drinkable, and its preparation. CONSTITUTION: This preparing method of soluble power chocolate comprises adding 0.2-1.0wt.% surfactant to a chocolate, blending and then adding water so as the water content to be 11-25wt.% to obtain an emulsified material, drying by keeping material temperature at <=90 deg.C, pulverizing and adjusting the specific gravity to 0.35-0.55 and forming granules with <=5mm diameters. The powder chocolate is heat resistant and coagulation by oozing out of oil and fat does not generate even at a temperature higher than melting point of cacao bitter and has excellent preservability. When compared with formulated cocoa derived from usual cocoa powder, solubility and dispersibility into hot water or warmed cow's milk are comparable. In the flavor, this powder chocolate is apparently distinguishable from cocoa flavor because of having chocolate feeding derived from raw material chocolate, which has not beam exhibited by formerly formulated cocoa.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soluble powder chocolate having a chocolate flavor and a method for producing the same.

[0002]

2. Description of the Related Art Generally, powdered chocolate drinks are called conditioned cocoa.
It is a mixture of powdered milk, flavors and the like, or a mixture of the powders and granules after mixing, and the flavor is different from that of the beverage using chocolate. Various methods for producing cocoa powder, which is the main raw material for adjusted cocoa, are known, for example, roasting raw cocoa beans, shell, separating the endosperm part and drying the roasted nibs crushed after alkali treatment, or, Cocoa beans are peeled off to make raw nibs, which are then alkali-treated and roasted, then ground with a grinder such as a roll mill or ball mill and pressed with a cocoa press machine to produce a cocoa cake with a fat content of 10 to 30% by weight. Further, there is a method of crushing this cocoa cake with a crusher to obtain cocoa powder.

On the other hand, chocolate is generally made of cacao mass or cacao bitter having a fat content of about 55% obtained by grinding roasted nibs as a main raw material and mixed with cacao butter, sugar, powdered milk flavor and the like. After further atomizing with a roll mill, etc., residual moisture and unpleasant volatile components are removed in the refining process, and the raw materials are homogenized, so that the aroma and flavor of the chocolate dough (fat content 25-35% ) Is manufactured.

In summary of the above, the process differences that are thought to affect the flavors of chocolate and cocoa are as follows. The three points are the alkali treatment in the cocoa powder production method, the removal of cocoa butter by oil extraction in the cocoa powder production method, and the refining step in the chocolate production method. In the above, since the cocoa powder is made mild by removing the acridness and acidity by the alkali treatment, the alkali treatment is useful considering the ease of drinking cocoa. However, since this treatment reduces the unique bitterness and sourness of chocolate, it is not always useful considering the chocolate flavor. In addition, it is considered that the flavor is weakened by the removal of cocoa butter by squeezing oil and the removal of chocolate-like richness and fat-soluble aroma components.

On the other hand, the refining process makes it possible to have a mild flavor while maintaining a sour taste.
From the above differences, the adjusted cocoa made from cocoa powder and the original chocolate have the flavor and richness,
The same cocoa bean is also a different material.

[Problems to be Solved by the Invention]

[0006] When chocolate is dissolved in water, milk or the like, a beverage having a chocolate flavor is obtained, but it has a problem in solubility because it contains a large amount of fat. Even in the manufacturing process, the cocoa butter melts at around 30 ° C., and therefore in the case of an oil-dispersed type such as chocolate, the cocoa butter dissolves due to friction and cannot be ground. Even if the chocolate is cut into pieces, it is difficult to handle it as a powdered beverage like adjusted cocoa, because it solidifies when stored at the melting point of cocoa butter or higher.

[0007] In order to make an oily fat confectionery such as chocolate into a powdered beverage, it is necessary to increase the heat resistance and make it easily crushed. As one of the techniques for increasing the heat resistance of oily fat confectionery, there is a method of forming a sugar skeleton that does not dissolve even at high temperatures in the structure of oily fat confectionery. This technique is applied to oily confectionery
3% by weight of water is added or absorbed to dissolve the saccharides dispersed in the fat and oil, and at the same time promote the bonding between the sugar particles to form the skeleton of the sugar (Japanese Patent Publication No. 60-3346).
2, JP-A-61-22495). The fat-and-oil confectionery produced as described above is characterized in that the fat-and-oil is retained in the skeleton of the sugar, and the fat-and-oil does not flow out even when the melting point of the fat or oil is exceeded.

[0008]

MEANS FOR SOLVING THE PROBLEMS The present inventors have added a surfactant having a high HLB to chocolate, and then water-mixing the mixture to obtain an oil-in-water emulsion, which is dried to obtain a heat-resistant material. It has been found that crushing a porous dry product into a soluble granular powder. As a result of further diligent studies, the present invention has been completed. The details of the present invention will be described below.

The chocolate as a raw material has an oil content of 25 to
35% milk chocolate and black chocolate are used. It is desirable to change the chocolate composition according to the purpose of drinking, and it is preferable that the proportion of cocoa mass is high in view of the balance of flavor during drinking. The chocolate dough is previously dissolved at 40 to 50 ° C. for addition of a surfactant and mixed emulsification by adding water.

In order to transfer the chocolate to the oil-in-water type, to stably emulsify it and to improve the solubility of the final product, H
A high LB surfactant is added to the chocolate. The amount of surfactant added depends on the oil-in-water emulsifying power and taste depending on the type of surfactant, so consider the oil-in-water stability of the emulsion before drying, the solubility of the final product, and the effect on taste. Then, it is 0.2 to 1.0%, preferably 0.5 to 1.0%.

Upon addition, the surfactant is mixed and dispersed in a part of the dissolved chocolate, and further uniformly mixed in the whole raw chocolate. As the surfactant used in the present invention, those having HLB 8 to 18, preferably H
Examples of LB10 to 16 include lecithin, sucrose fatty acid ester, fatty acid monoglyceride, and sorbitan fatty acid ester.

To the chocolate in which the surfactant is dispersed,
Water is added and mixed so that the water content is 11 to 25% by weight, preferably 11 to 19% by weight, to obtain an oil-in-water emulsion. If the water content is less than 11% by weight, the emulsification may be broken and the oil or fat may ooze out. In addition, in the case of mixed emulsification, the emulsification is broken by mechanical force and the same phenomenon occurs, so caution is required. In such a case, the pulverization efficiency is deteriorated due to the dissolution of fats and oils during the pulverization after drying, and the storage of the final product is adversely affected. On the other hand, when the water content is large, the oil-in-water type emulsion has good stability, but the viscosity of the emulsion decreases, so that rapid expansion occurs in vacuum vacuum drying. Therefore, the upper limit of water content is 25% by weight, which is 1 considering the emulsion stability and swelling method.
It is considered that about 5% by weight of water is optimal.

In the case of mixed emulsification by adding water to chocolate, milk, fresh cream or the like may be used in place of water, or a fragrance or the like may be further added. A flavor derived from the added raw material can be imparted to the final product.

The chocolate which has been transferred to an oil-in-water type and emulsified is dried by freeze vacuum drying, non-freezing vacuum drying or the like until the water content becomes 2% by weight or less, whereby a porous heat resistant chocolate can be obtained. In order to prevent damage to the flavor such as burnt odor, the product temperature during drying is adjusted to 90 ° C or lower. After cooling, the dried product was roughly crushed, and the particle size was 5 mm or less, and the specific gravity was 0.35 to 0.
When it is pulverized to 55, it becomes a porous granular powder.

At this time, although depending on the blending of the raw material chocolate, if the particle size is made too small, oil or fat will ooze out and cause solidification, so 0.5 mm or more is appropriate. Also, if the particle size is too large, it will be difficult to dissolve, so 5 mm
The following are appropriate: From the viewpoint of solubility, it is desired to make it porous, and a specific gravity of 0.55 or less is suitable. If the specific gravity exceeds 0.55, it becomes hard powdered granular chocolate and the solubility is poor. It is also difficult to make a light powder having a specific gravity of less than 0.35.

Upon crushing, cocoa powder, dextrin or the like may be added as appropriate to prevent caking. Further, if the oil and fat are stored in a state of being dissolved by pulverization, they may be solidified. Therefore, it is preferable from the viewpoint of storage that the cocoa butter is crystallized while flowing in a fluidized bed cooler or the like.

[0017]

The present invention will be described in more detail with reference to the following examples, which are not intended to limit the present invention. Example 1 a) Cocoa mass 20.00 parts by weight, sugar 40.95 parts by weight, whole milk powder 20.00 parts by weight, cocoa butter 18.50.
A milk chocolate comprising 1 part by weight, 0.50 part by weight of lecithin and 0.05 part by weight of a fragrance is prepared by a known method,
74.0 parts by weight of the chocolate was placed in a mixer having a basket-type mixing blade, and the temperature was adjusted to 55 ° C. b) 10.0 parts by weight of the same chocolate as in a) at 60 ° C.
The chocolate of a) was mixed with 1.0 parts by weight of sucrose fatty acid ester having an HLB of 14 to 16 and uniformly mixed with the chocolate dissolved in the constant temperature bath. c) Furthermore, 15.0 parts by weight of warm water adjusted to 60 ° C. was added to the above chocolate and mixed and stirred to obtain an oil-in-water emulsion. The emulsion had a specific gravity of 0.90 and a viscosity of 10500 cps by a B-type viscometer.

D) Next, this emulsion is subjected to an atmospheric pressure of 5 mm.
Vacuum drying under reduced pressure at Hg and a product temperature of 70 ° C. or less was performed for 2 hours to obtain powdered chocolate having a water content of 1.0% by weight. e) After cooling at 5 ° C for 30 minutes, coarsely crushed and further crushed by a speed mill (screen ¢ 5 mm) to obtain 10M.
Powdered chocolate was obtained through a sieve of e '. The powdered chocolate has a specific gravity of 0.40 and a particle size distribution according to JIS standard 28
Me '(0.6 mm) or more = 43.5%, 28 Me' ~
60Me '(0.25mm) = 46.6%, 60Me'
(0.25 mm) or less = 9.9%. Even when the powdered chocolate was stored at a temperature of 55 ° C., some bleeding of fats and oils was not observed, but it did not solidify, and was easily dissolved and dispersed in warm water or warm milk to give a flavor similar to that of the raw milk chocolate. Presented.

Example 2 The same 65.0 parts by weight of chocolate as in Example 1b) were placed in a mixer, and the temperature was adjusted to 55 ° C. and dissolved, and then 24.5 parts by weight of milk heated to 60 ° C. and 10 parts of fresh cream. 0.0 parts by weight and 0.50 parts by weight of fragrance were added, mixed and stirred. Further, it was dried and pulverized in the same manner as in Example 1 to obtain a water content of 1.0% by weight,
Powdered chocolate having a specific gravity of 0.40 was obtained. When compared with Example 1, a chocolate flavor with a stronger flavor and a richer taste was exhibited.

Example 3 The solubility and dispersibility of the powdered chocolate obtained in Example 1 were compared with those of modified cocoa (milk cocoa) and chocolate obtained by scraping chocolate. As the measurement conditions, the temperature of the product is set to 20 ° C., 20 g is weighed, and 60
Pour warm water or warm milk at 0 ° C, stir and mix with a spatula at a stirring rate of twice per second, and measure the time until uniform dispersion. Regarding the evaluation criteria of solubility and dispersibility, less than 1 minute was good, and 1 minute or more and less than 2 minutes was acceptable and 2 minutes or more was not acceptable. The results are shown in Table 1.

Table 1 Sample name Hot water milk Evaluation Example 1 24 seconds 26 seconds Good adjusted cocoa 28 seconds 28 seconds Good chocolate 2 minutes or more 2 minutes or more Not possible

From the above results, the powdered chocolate obtained in the present invention has the same solubility and dispersibility in warm water or warm milk as compared with the conditioned cocoa obtained by the conventional cocoa powder.

Example 4 In Example 1b), the addition amount of DK ester F-160 (manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was 0, 0.2, 0.5, 1.0,
Powdered chocolate was obtained by using the same raw material and method as in Example 1 except that the amount was 2.0 parts by weight. The dispersibility of the obtained powdered chocolate in warm water was measured by the same method as in Example 3. Furthermore, after dispersion, the time until precipitation started to be measured was used as an index of stability. Regarding the flavor, it was examined whether or not the flavor or taste other than the chocolate flavor was felt. The results are shown in Table 2.

The evaluation criteria are as follows. Dispersion stability: ○ Precipitation does not occur for 2 minutes or more △ Precipitation begins to occur in 1 minute or more and less than 2 minutes × Precipitation begins to occur in less than 1 minute Flavor: ○ No off-taste or bitterness other than chocolate flavor is felt △ Other than chocolate flavor I feel a little bit of bitterness and bitterness x I feel a bitterness and bitterness other than chocolate flavor

Table 2 Addition amount (%) 0 0.2 0.5 1.0 2.0 Dispersion time 2 minutes or more 48 seconds 45 seconds 25 seconds 28 seconds Dispersion stability × △ △ ○ ○ Flavor ○ to △ ○ ○ ○ △ ～ × Overall evaluation × ○ ～ △ ○ ○ △

Judging from the above results, the amount of the surfactant added is 0.2 to 1.0%, preferably 0.5 to 1.0%.
It is considered to be 1.0%.

Example 5 In Example 1c), the amounts of hot water added were 5, 9, 11, and 1.
Emulsion of chocolate was obtained using the same raw materials and method as in Example 1a) b) except that the amount was 9, 25, 29 parts by weight. The emulsified state, stability and swelling property of the obtained emulsion were observed and evaluated in three stages. The results are shown in Table 3.

Table 3 Addition amount (%) 5 7 9 11 19 25 25 29 Emulsion state ^* W / O W / O O / W O / W O / W O / W O / W Emulsion stability ○ × × ○ ~ △ ○ ○ ○ Swellability △ △ ○ ○ ○ to △ △ × Overall evaluation × × × ○ ○ △ × ^* W / O indicates a water-in-oil type and O / W indicates an oil-in-water type emulsified state.

From the above results, it is considered that the water content is 11 to 25% by weight, preferably 11 to 19% by weight.

Example 6 Powdered chocolate was obtained by the same raw materials and method as in Examples 1a) to d). After further cooling, it was coarsely crushed, and the powder of various particle sizes was obtained by adjusting the screen of the crusher and passing it through a sieve. Those having a particle size of 5 mm or less were easily dissolved and dispersed in warm water or warm milk, but when the particle size was more than 5 mm, dispersibility in milk was particularly poor.

Example 7 The powdered chocolate obtained in Example 1 is dissolved in warm milk to prepare cocoa (milk cocoa) and chocolate flavor containing cacao mass, sugar, milk powder and the like in almost the same amount,
The preference value and the selection rate were compared. The survey panel consisted of women in their twenties (n = 30), and aimed at achieving chocolate flavor and preference values of 1.0 or above on average. The results are shown in Table 4.

The preference survey criteria are as follows. Evaluation Chocolate flavor Preference value +2 Feel delicious +1 Feel somewhat tasty 0 Neither can be said neither -1 Not feel somewhat either -2 Not feel bad

Table 4 Chocolate flavor Preference value Selectivity Powdered chocolate +1.10 +1.05 83% Adjusted cocoa +0.50 +0.90 17%

From the above results, the powdered chocolate obtained according to the present invention has a significant difference in chocolate feeling as compared with the adjusted cocoa obtained by the conventional cocoa powder, and both the preference value and the selectivity are in the adjusted cocoa. Outstanding results were obtained.

COMPARATIVE EXAMPLE 1 1.0 part by weight of sucrose fatty acid ester was added to 89.0 parts by weight of the same chocolate as in Example 1a), and after mixing, 1
When 0.0 parts by weight of warm water was added and mixed and stirred, oozing of oils and fats occurred and an oil-in-water type stable emulsion could not be obtained. The powdered chocolate obtained by drying and powdering the emulsion had poor heat resistance and storability.

Comparative Example 2 When an oil-in-water type emulsion was prepared by the same raw materials and method as in Examples 1a) to c) and further passed through a Dispermill (clearance 2 mm), the emulsion was broken, and the emulsion was changed to oil and fat. The bleeding out of the place happened. Further, in the powdered chocolate obtained by drying and powdering the emulsion, solidification occurred at 55 ° C. or higher due to oozing of fats and oils.

[0037]

The powdered chocolate obtained according to the present invention is heat resistant, and is excellent in preservability since it does not cause solidification due to oozing out of oils and fats even at a temperature above the melting point of cocoa butter.
In addition, the solubility and dispersibility in warm water and warm milk are the same as those of the adjusted cocoa obtained with ordinary cocoa powder. This has a structure in which water-soluble sugars, proteins, etc. surround the oil and fat particles, the effect of the added surfactant as an oil-in-water emulsifier, and it is porous by being dried while expanding. It is thought that it is because of the large particles. Further, regarding the flavor, it has a chocolate feeling derived from the raw material chocolate that cannot be produced by the conventional adjusted cocoa, and the distinction from the cocoa flavor is clear. The powdered chocolate obtained according to the present invention makes it possible to easily make hot chocolate by dissolving chocolate in warm water or warm milk and drinking it.

Claims (2)

[Claims] 1. A method for producing a soluble powder chocolate, wherein a chocolate dough having an oil content of 25 to 35% is mixed with 0.2 to 1.0% of a surfactant having a high HLB, and the water content is 11 to 25% by weight. To give an emulsified product, which is then dried at a product temperature of 90 ° C. or lower, and then pulverized to have a specific gravity of 0.35 to 0.55 and a particle size of 5 mm or less. Method. 2. A soluble powder chocolate obtained by the method of claim 1, which is immediately soluble in warm water or warm milk.