JPH08214780A - Solid cocoa production - Google Patents
Solid cocoa productionInfo
- Publication number
- JPH08214780A JPH08214780A JP5043295A JP5043295A JPH08214780A JP H08214780 A JPH08214780 A JP H08214780A JP 5043295 A JP5043295 A JP 5043295A JP 5043295 A JP5043295 A JP 5043295A JP H08214780 A JPH08214780 A JP H08214780A
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- suspension
- powdered
- sugar
- solid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【００１】[0101]
【産業上の利用分野】この発明は、１個又は複数個の塊
に湯水や牛乳を加えるだけで溶解し、しかも風味のよい
飲用ココアが得られる固形ココアの製造法に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing solid cocoa, which can be dissolved by simply adding hot water or milk to one or a plurality of lumps to obtain drinkable cocoa.
【００２】[0092]
【従来の方法】粉末ココアは、微細な粉末であり、これ
を湯水や牛乳に溶解分散した懸濁液として飲用に供され
ている。このとき粉末ココアの溶解分散が悪く、ダマに
なりやすいため、一度少量の湯水などで練ってペースト
状としてから少しずつ湯水などを増やして行かなければ
ならず、しかも、同時に砂糖、粉乳なども計量して加え
なければならず手間暇のかかるものである。粉末ココア
の溶解分散を改良する方法として、粉末ココアを顆粒と
する方法が提案されている。粉末ココアを顆粒とするこ
とにより、溶解分散はかなり改良されるが、計量の手間
までは改良されない。また、それぞれの原料を計量する
手間を少しでも省くため、粉末ココア、砂糖、粉乳など
をあらかじめ所定の割合に混ぜておく調整ココアも造ら
れている。これだと、それぞれの原料を別々に計量する
のと比べ大分手間が省けたものとなる。2. Description of the Related Art Powdered cocoa is a fine powder that is used as a suspension prepared by dissolving and dispersing it in hot water or milk. At this time, since the powdered cocoa is poorly dissolved and dispersed, and tends to become lumps, it is necessary to knead it once with a small amount of hot water to form a paste and then gradually increase the hot water, and at the same time measure sugar, powdered milk, etc. It is time consuming and time consuming to add. As a method for improving the dissolution and dispersion of powdered cocoa, a method of using powdered cocoa as granules has been proposed. By making the powdered cocoa into granules, the dissolution and dispersion is considerably improved, but not to the labor of weighing. Moreover, in order to save the trouble of measuring each raw material as much as possible, an adjusted cocoa in which powdered cocoa, sugar, milk powder and the like are mixed in a predetermined ratio in advance is also manufactured. This saves a lot of time compared to weighing each raw material separately.
【００３】[0093]
【発明が解決すべき課題】しかし、このような方法で飲
用ココアを調製しても、飲んだとき「粉っぽさ」や「ほ
こり臭さ」が感じられることがあった。このような欠点
を除き、風味の良い飲用ココアとするには、粉末ココア
に湯水などを加え溶解分散するときにココアの懸濁液に
熱を加えながら行うのがよいとされているが、大変手間
がかかるため一般の家庭では通常行われておらず、一部
の喫茶店などで行われているにすぎない。[Problems to be Solved by the Invention] However, even when drinking cocoa was prepared by such a method, "powdery" or "dusty odor" was sometimes felt when drinking. To eliminate these drawbacks and make cocoa with a good flavor, it is said that it is better to heat powdered cocoa while heating and dissolving it in hot water to dissolve and disperse it. Since it is time-consuming, it is not usually done in ordinary households, only in some coffee shops.
【００４】この発明の発明者は、粉末ココアの懸濁液を
加熱処理することにより、ココアの風味が良くなる理由
を調べた結果、この過程においてココアの澱粉が糊化す
るためと知れた。すなわち、糊化していない澱粉は、
「粉っぽさ」や「ほこり臭さ」が感じられるが、加熱に
よりこれが改良され、滑らかな食感となることにより、
風味が良くなったのである。しかし、家庭においてココ
アを飲用するとき、このような手間のかかる処理を消費
者に要求することは、困難である。この発明者は、この
風味の優れたココアを家庭でも簡単に飲用できる方法は
ないかと種々研究し、あらかじめ加熱して澱粉を糊化し
たココア懸濁液を、凍結乾燥すると固形物となること、
しかもこの固形物が湯水や牛乳に容易に溶解分散するこ
と、更にこのココア固形物を溶解分散した飲用ココアの
風味が良好なことなどを見い出し、この発明を完成させ
た。The inventor of the present invention investigated the reason why the flavor of cocoa was improved by heat-treating the suspension of powdered cocoa, and it was known that the starch of cocoa was gelatinized in this process. That is, non-gelatinized starch is
You can feel "powderiness" and "dusty odor", but this is improved by heating and the texture becomes smooth.
The flavor has improved. However, when drinking cocoa at home, it is difficult to require the consumer to perform such a troublesome process. This inventor has variously studied whether there is a method of easily drinking this cocoa with excellent flavor even at home, and a cocoa suspension in which starch is gelatinized by heating in advance is lyophilized to be a solid matter,
Moreover, they have found that the solid matter is easily dissolved and dispersed in hot water or milk, and that the flavor of drinking cocoa in which the cocoa solid matter is dissolved and dispersed is good.
【００５】[0095]
【課題を解決するための手段】この発明は、粉末ココア
及び砂糖等の糖類を湯水などに溶解分散した懸濁液を、
加熱してココアの澱粉を糊化した後、凍結乾燥した固形
ココアの製造法に関するものである。ここに用いる粉末
ココアとは、カカオビーンズからカカオバターを搾油し
たココアケーキを粉砕した通常飲用に用いられる粉末状
のココアを指す。また、糖類としては、いわゆる糖類だ
けでなく、ソルビット、マルチットなどの還元糖類など
も利用でき、砂糖、乳糖などの二単糖類、ぶどう糖、果
糖などの一単糖類、水あめ、デキストリンなどの澱粉加
水分解物、還元澱粉加水分解物、還元糖類から１種又は
２種以上を選んだものを用いることができる。The present invention provides a suspension of powdered cocoa and a sugar such as sugar dissolved and dispersed in hot and cold water,
The present invention relates to a method for producing solid cocoa by heating and gelatinizing starch of cocoa, and then freeze-drying. The powdered cocoa used herein refers to powdered cocoa that is used for normal drinking, which is obtained by crushing a cocoa cake obtained by squeezing cocoa butter from cocoa beans. Also, as sugars, not only so-called sugars but also reducing sugars such as sorbit and maltitol can be used. It is possible to use one or two or more selected from the hydrolyzate, reduced starch hydrolyzate, and reducing sugar.
【００６】これらの粉末ココアと糖類を湯水や牛乳など
に溶解分散して懸濁液とする。このときの粉末ココアと
糖類との割合は、粉末ココアの量が少ないと、ココアの
風味が弱くなり、最終製品を溶解分散して飲用するとき
甘さとのバランスが悪くなるので、両者の合計を１００
部としたとき粉末ココアが３０部以上となるようにす
る。なお、粉末ココアの量が多い場合は、好みにより飲
用時に砂糖を加えることができるが、あまり粉末ココア
の量が多くなると凍結乾燥後の固形物の強度が弱く、崩
れやすいものとなるので、７０部以下とするのが望まし
い。また、湯水などに溶解分散したときの懸濁液の濃度
は、固形分含量で１０〜３０％とするのが望ましい。す
なわち、懸濁液の固形分濃度が１０％以下では、凍結乾
燥後の固形物の固さが不足し、崩れやすいものとなるだ
けでなく、比重が小さく嵩ばるものとなる。また、３０
％以上では、懸濁液の粘度が大きくなり、凍結乾燥する
とき取り扱い難いものとなる。しかも、凍結させるため
に低い温度で長時間処理しなければならず、効率が悪く
なるだけでなく、得られた固形物の溶解分散性が悪くな
ることがある。These powdered cocoa and sugar are dissolved and dispersed in hot water, milk or the like to give a suspension. The ratio of the powdered cocoa to the sugar at this time is such that when the amount of the powdered cocoa is small, the flavor of the cocoa is weakened and the balance with the sweetness when the final product is dissolved and dispersed and consumed is poor, so the total of both is added. 100
The powdered cocoa is 30 parts or more when it is defined as parts. If the amount of powdered cocoa is large, sugar can be added at the time of drinking according to preference, but if the amount of powdered cocoa is too large, the strength of the solid matter after freeze-drying will be weak and it will easily crumble. It is desirable that the number is equal to or less than a part. The concentration of the suspension when dissolved and dispersed in hot water or the like is preferably 10 to 30% in terms of solid content. That is, when the solid content concentration of the suspension is 10% or less, not only the solid matter after freeze-drying becomes insufficient in hardness, but it easily collapses, and the specific gravity becomes small and bulky. Also, 30
If it is more than 0.1%, the viscosity of the suspension becomes large and it becomes difficult to handle when freeze-drying. In addition, since it has to be treated at a low temperature for a long time for freezing, not only the efficiency is deteriorated but also the dissolution and dispersibility of the obtained solid matter may be deteriorated.
【００７】なお、粉末ココアの懸濁液を調製するとき、
所望に応じ、その他の成分を加えることができる。その
他の成分として、澱粉類、乳製品、乳化剤、安定剤、食
塩、香料、香辛料、ナッツペースト、コーヒー、その他
の調味成分などから選んだものを加えることができ、こ
れらの成分は、目的を達することができる量を用いるよ
うにする。When preparing a suspension of powdered cocoa,
Other ingredients can be added as desired. As other ingredients, those selected from starches, dairy products, emulsifiers, stabilizers, salt, spices, spices, nut pastes, coffee, and other seasoning ingredients can be added, and these ingredients reach the purpose. Use as much as possible.
【００８】次いで、懸濁液を加熱して澱粉を糊化する。
このときの懸濁液の温度は、試験例にみられるように、
処理温度が低いと澱粉の糊化が不十分で最終製品を飲ん
だとき「粉っぽさ」や「ほこり臭さ」を感じることがあ
るので、７０℃以上、望ましくは７５℃以上とする。し
かし、懸濁液を沸騰させると、ココアの香気成分が蒸散
し、最終製品の風味を悪くするので、沸騰しない温度、
すなわち９５℃前後又はそれ以下で加熱するようにす
る。加熱処理した後、そのまま凍結乾燥してもよいが、
その前に、例えばホモゲナイザーやホモミキサーなどを
用いて、均質化処理を行うのが望ましい。これにより、
凍結乾燥時の脂肪分の分離を防止し、飲用のため固形物
を溶解分散したとき溶液の表面に油滴の生じるのを防
ぎ、飲んだときの口当りを良くする効果が得られる。The suspension is then heated to gelatinize the starch.
The temperature of the suspension at this time, as seen in the test example,
If the treatment temperature is low, the gelatinization of starch is insufficient and "powdery" or "dusty odor" may be felt when the final product is drunk, so the temperature is set to 70 ° C or higher, preferably 75 ° C or higher. However, when the suspension is boiled, the aroma component of cocoa evaporates, and the flavor of the final product is deteriorated.
That is, heating is performed at about 95 ° C. or lower. After heat treatment, it may be lyophilized as it is,
Before that, it is desirable to carry out a homogenization treatment using, for example, a homogenizer or a homomixer. This allows
The effect of preventing the separation of fat during freeze-drying, preventing the formation of oil droplets on the surface of the solution when a solid substance is dissolved and dispersed for drinking, and improving the mouth feel when drinking is obtained.
【００９】次いで、加熱処理した懸濁液を凍結乾燥す
る。凍結乾燥は、常法により行うことができる。すなわ
ち、成形型に懸濁液を注入し、減圧しながら或は減圧せ
ずに冷却して内容物を凍結させ、これを減圧下で乾燥す
ることにより固形物が得られる。このとき、例えば最終
製品としたとき１杯分のココア飲料が得られる濃度とな
る量の懸濁液を１個又は複数個の成形型に注入し、それ
を凍結乾燥すると、得られた固形物の１個又は複数個を
湯水などに溶解分散したとき好ましい濃度のココアとな
る大きさの固形物が得られる。なお、凍結乾燥処理する
とき、型に注入する前の懸濁液は、３０℃以下とならな
いようにするのが好ましい。すなわち、懸濁液が３０℃
以下となると、そこに含まれている脂肪分（ココア由来
のカカオバター分）が結晶を始めるおそれがある。結晶
した脂肪分は、固形分を湯水などに溶解分散したとき、
油滴となって表面に浮くおそれがある。このようにして
得られた固形物は、固形ココアとして用いられる。この
固形ココアは、湯水などに溶解分散することにより、加
熱しながら練られたココアと同じように、「粉っぽさ」
や「ほこり臭さ」を感じない好ましい風味の飲用ココア
となる。Next, the heat-treated suspension is freeze-dried. Freeze-drying can be performed by a conventional method. That is, a solid is obtained by injecting a suspension into a molding die, cooling with or without reducing the pressure to freeze the contents, and drying the contents under reduced pressure. At this time, for example, a solid product obtained by pouring into one or a plurality of molds an amount of a suspension having such a concentration that one cup of cocoa drink can be obtained when the final product is obtained, and freeze-drying it. When one or more of the above are dissolved and dispersed in hot water or the like, a solid having a preferable concentration and serving as cocoa can be obtained. During the freeze-drying treatment, it is preferable that the temperature of the suspension before pouring into the mold does not fall below 30 ° C. That is, the suspension is at 30 ° C
Under the following conditions, the fat content (cocoa-derived butter derived from cocoa) contained therein may start to crystallize. Crystallized fat content, when the solid content is dissolved and dispersed in hot water,
It may become oil drops and float on the surface. The solid matter thus obtained is used as solid cocoa. This solid cocoa dissolves and disperses in hot and cold water to give it a "powderiness" like cocoa that is kneaded while being heated.
It becomes a drinkable cocoa with a pleasant flavor that does not feel "or dusty".
【０１０】[0101]
実施例１ 粉末ココア（脂肪含量２２〜２４％）５２部（重量部、
以下同じ。）、砂糖４８部を混合し、これに水を加え、
固形分含量が１８％の懸濁液とした。この懸濁液を攪拌
しながら９２℃まで加熱して澱粉を糊化した後ホモゲナ
イザー（三丸機械工業（株）製、Ｈ３−１Ｃ型）を用い
て８０Kg／cm2で均質化処理をし、次いで４０℃まで冷
してから、モールドに充填し、凍結乾燥して固形ココア
を得た。この固形ココアは、１個をカップに入れ、牛乳
を加えてから電子レンジで暖めるだけでだまが生じるこ
となく容易に溶解分散し、飲用に適した濃度のココアが
得られた。このココアは、飲んだとき「粉っぽさ」や
「ほこり臭さ」が感じられない、大変好ましい風味のも
のとなった。Example 1 52 parts powder cocoa (fat content 22-24%) (parts by weight,
same as below. ), Mix 48 parts of sugar, add water to it,
A suspension having a solid content of 18% was prepared. This suspension was heated to 92 ° C. with stirring to gelatinize the starch, and then homogenized at 80 kg / cm 2 using a homogenizer (H3-1C type, manufactured by Sanmaru Machinery Co., Ltd.), Then, after cooling to 40 ° C., the mixture was filled in a mold and freeze-dried to obtain solid cocoa. This solid cocoa was put in a cup, milk was added thereto, and the mixture was heated in a microwave oven to dissolve and disperse easily without fooling, and cocoa with a concentration suitable for drinking was obtained. This cocoa had a very pleasant flavor with no "powderiness" or "dusty odor" when drinking.
【０１１】実施例２ 粉末ココア４２部、砂糖５８部、粉乳５０部、レシチン
０．５部を混合し、これに水を加え、固形分含量が２５
％の懸濁液とした。この懸濁液を攪拌しながら９０℃ま
で加熱して澱粉を糊化した後ホモゲナイザーを用いて８
０Kg／cm2で均質化処理し、これを４０℃まで冷してか
らモールドに充填し、凍結乾燥して固形ココアを得た。
この固形ココア３個をカップに入れ、カップに湯を加え
るだけで簡単に溶解分散し、飲用に適した濃度のミルク
ココアが得られた。このミルクココアは、飲んだとき、
「粉っぽさ」や「ほこり臭さ」が感じられず、大変風味
の良いものであった。Example 2 42 parts of powdered cocoa, 58 parts of sugar, 50 parts of milk powder and 0.5 part of lecithin were mixed, and water was added to the mixture to give a solid content of 25.
% Suspension. The suspension was heated to 90 ° C. with stirring to gelatinize the starch, and the mixture was homogenized with a homogenizer 8
The mixture was homogenized at 0 kg / cm 2 , cooled to 40 ° C., filled in a mold, and freeze-dried to obtain solid cocoa.
Three solid cocoa were placed in a cup and dissolved and dispersed simply by adding hot water to the cup to obtain milk cocoa having a concentration suitable for drinking. When I drink this milk cocoa,
There was no "powder" or "dusty odor", and the flavor was very good.
【０１２】実施例３ 粉末ココア４３部に水を加えた懸濁液に、果糖ぶどう糖
液糖（水分２４％）５７部を加え、固形分含量が２８％
の懸濁液とした。この懸濁液を攪拌しながら９５℃まで
加熱して澱粉を糊化した後ホモゲナイザーを用いて８０
Kg／cm2で均質化処理し、これを４０℃まで冷してから
モールドに充填し、凍結乾燥して固形ココアを得た。こ
の固形ココアは、１個をカップに入れ、暖めた牛乳を加
えると容易に溶け、飲用に適した濃度のココアが得られ
た。このココアは、飲んだとき、「粉っぽさ」や「ほこ
り臭さ」が感じられない、大変好ましい風味のものとな
った。Example 3 57 parts of fructose-fructose syrup (water content 24%) was added to a suspension of 43 parts of powdered cocoa to which water was added, and the solid content was 28%.
Suspension. The suspension was heated to 95 ° C. with stirring to gelatinize the starch and then homogenized with a homogenizer.
The mixture was homogenized with Kg / cm 2, cooled to 40 ° C., filled in a mold, and freeze-dried to obtain solid cocoa. When one piece of this solid cocoa was placed in a cup and warmed milk was added, the solid cocoa was easily melted to obtain a cocoa having a concentration suitable for drinking. This cocoa had a very pleasant flavor with no "powderiness" or "dusty odor" when drinking.
【０１３】試験例 粉末ココア２０部と水８０部を鍋に入れ、泡立て器で掻
き混ぜながら溶解分散した懸濁液を、泡立て器で攪拌し
ながらガスコンロの上で表１に記した４５〜９５℃の所
定温度まで加熱した。所定の温度となったら鍋をガスコ
ンロから降ろし、４０℃に冷却後、加熱により減少した
水分を補ってからＢ型粘度計を用いて粘度を測定した。
その結果は、表１のようになった。また、この結果をグ
ラフにすると図１のようになった。Test Example 20 parts of powdered cocoa and 80 parts of water were put in a pan, and the suspension which was dissolved and dispersed while stirring with a whisk was stirred on the whisk and placed on a gas stove 45 to 95 described in Table 1. Heated to a predetermined temperature of ° C. When the temperature reached a predetermined value, the pot was removed from the gas stove, cooled to 40 ° C., the water content reduced by heating was compensated for, and the viscosity was measured using a B-type viscometer.
The results are shown in Table 1. Moreover, when this result was made into a graph, it became like FIG.
【０１４】また、溶解分散した懸濁液の加熱温度を表１
に記した加熱温度とする以外は実施例１と同様に処理し
て得た固形ココアを暖めた牛乳に溶解したココアを１０
名の専門パネラーに飲んでもらい、「粉っぽさ」や「ほ
こり臭さ」を強く感じるものを５点、感じるものを３
点、弱く感じるものを１点、感じないものを０点として
採点してもらい、１０名の合計点を求め、その値が５０
〜３５点を「強く感じる」、３４〜２０点を「感じ
る」、１９〜５点を「わずかに感じる」、４点以下を
「感じない」とした官能検査結果も表１に記した。Table 1 shows the heating temperatures of the dissolved and dispersed suspensions.
Solid cocoa obtained by treating in the same manner as in Example 1 except that the heating temperature was changed to 10 is cocoa dissolved in warm milk.
Have 5 professional panelists drank it, and feel 5 points that strongly feel "powderiness" and "dusty odor", 3 points that you feel
We asked each person to score a score of 1 for something that they felt weak, and 0 for something that they did not feel.
Table 1 also shows sensory test results in which ~ 35 points were "strongly felt", 34-20 points were "feeled", 19-5 points were "slightly felt", and 4 points or less were "not felt".
【０１５】[0115]
【表１】 [Table 1]
【０１６】表１にみられるように、水に溶解分散してか
ら加熱した懸濁液は、加熱により澱粉が糊化するため粘
度が高くなる。特に、図１にみられるように、７０℃以
上に加熱すると粘度が急激に上昇し、糊化が進むことが
分かる。従って、７０℃以上、望ましくは７５℃以上に
加熱してから凍結乾燥すると、澱粉が糊化した固形ココ
アとなり、飲んだとき好ましい風味のものとなる。な
お、このことは、官能検査の結果ともよく一致した。As can be seen from Table 1, the suspension obtained by dissolving and dispersing in water and then heating has a high viscosity because the starch is gelatinized by heating. In particular, as shown in FIG. 1, it can be seen that when heated to 70 ° C. or higher, the viscosity rapidly increases and gelatinization proceeds. Therefore, when heated to 70 ° C. or higher, preferably 75 ° C. or higher, and freeze-dried, starch becomes gelatinized solid cocoa, which gives a preferable flavor when drunk. This was in good agreement with the result of the sensory test.
【０１７】[0172]
【発明の効果】以上に説明したように、この発明の固形
ココアは、湯水に溶解分散したとき容易に溶解分散し、
しかも調製時にココアを加熱したときのように、「粉っ
ぽさ」や「ほこり臭さ」のない、ココアが得られる。す
なわち、この発明の実施により、飲用時に粉末ココアな
どを計量し、溶解分散する手間が省け、簡便に用いられ
るだけでなく、風味の優れたココアが得られる。As described above, the solid cocoa of the present invention is easily dissolved and dispersed when it is dissolved and dispersed in hot water.
Moreover, it is possible to obtain cocoa that does not have "powderiness" or "dusty odor" as when cocoa is heated during preparation. That is, by carrying out the present invention, it is possible to save the trouble of measuring, dissolving and dispersing powdered cocoa and the like at the time of drinking and not only being simply used, but also cocoa having an excellent flavor can be obtained.
【図１】表１の結果をグラフにしたもの。横軸は懸濁液
の加熱温度を、縦軸は粘度を示す。FIG. 1 is a graph showing the results of Table 1. The horizontal axis represents the heating temperature of the suspension, and the vertical axis represents the viscosity.
Claims (11)
に溶解分散して懸濁液とし、該懸濁液を加熱して澱粉質
を糊化した後、凍結乾燥することを特徴とする固形ココ
アの製造法。1. A solid characterized in that powdered cocoa and sugars such as sugar are dissolved and dispersed in hot water or the like to form a suspension, and the suspension is heated to gelatinize the starch and then freeze-dried. Cocoa manufacturing method.
成分を加え湯水などに溶解分散して懸濁液とし、該懸濁
液を加熱して澱粉質を糊化した後、凍結乾燥することを
特徴とする固形ココアの製造法。2. A method in which powdered cocoa, sugar such as sugar, and other components are added and dissolved and dispersed in hot water to form a suspension, and the suspension is heated to gelatinize the starch and then freeze-dried. A method for producing solid cocoa, which comprises:
糖類、ぶどう糖、果糖などの一単糖類、澱粉加水分解
物、還元澱粉加水分解物、還元糖類から１種又は２種以
上を選んだものである請求項１又は２に記載の固形ココ
アの製造法。3. A saccharide such as sugar is one or more selected from disaccharides such as sugar and lactose, monosaccharides such as glucose and fructose, starch hydrolysates, reduced starch hydrolysates and reducing saccharides. The method for producing solid cocoa according to claim 1 or 2, which is selected.
したときの粉末ココアの量が３０部以上である請求項１
又は２に記載の固形ココアの製造法。4. The amount of powdered cocoa is 30 parts or more when the total amount of powdered cocoa and sugar is 100 parts.
Or the method for producing solid cocoa according to item 2.
ある請求項１又は２に記載の固形ココアの製造法。5. The method for producing solid cocoa according to claim 1, wherein the solid content of the suspension is 10 to 30%.
に記載の固形ココアの製造法。6. The method according to claim 1, wherein the heating is 70 ° C. or higher.
The method for producing solid cocoa according to 1.
の固形ココアの製造法。7. The method for producing solid cocoa according to claim 6, wherein heating is performed at 75 ° C. or higher.
は７に記載の固形ココアの製造法。8. The method for producing solid cocoa according to claim 6, wherein heating is performed at a temperature at which boiling does not occur.
項８に記載の固形ココアの製造法。9. The method for producing solid cocoa according to claim 8, wherein the temperature at which boiling does not occur is 95 ° C. or lower.
均質化処理を行ってから凍結乾燥する請求項１又は２に
記載の固形ココアの製造法。10. The method for producing solid cocoa according to claim 1 or 2, wherein the suspension is heated to gelatinize the starch material, homogenized, and then freeze-dried.
化剤、安定剤、食塩、香料、香辛料、ナッツペースト、
コーヒー、その他の調味成分などから選んだものである
請求項２に記載の固形ココアの製造法。11. Other ingredients include starches, dairy products, emulsifiers, stabilizers, salt, spices, spices, nut pastes,
The method for producing solid cocoa according to claim 2, which is selected from coffee and other seasoning ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05043295A JP3412949B2 (en) | 1995-02-15 | 1995-02-15 | Manufacturing method of solid cocoa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05043295A JP3412949B2 (en) | 1995-02-15 | 1995-02-15 | Manufacturing method of solid cocoa |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08214780A true JPH08214780A (en) | 1996-08-27 |
| JP3412949B2 JP3412949B2 (en) | 2003-06-03 |
Family
ID=12858714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05043295A Expired - Fee Related JP3412949B2 (en) | 1995-02-15 | 1995-02-15 | Manufacturing method of solid cocoa |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3412949B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999048388A1 (en) * | 1998-03-20 | 1999-09-30 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
| JP2008131865A (en) * | 2006-11-27 | 2008-06-12 | Nikken Kasei Kk | Method for improving cacao flavor |
| KR20150141255A (en) * | 2014-06-09 | 2015-12-18 | 롯데제과주식회사 | Method for manufacturing tablet containing cocoa powder and tablet by the same |
-
1995
- 1995-02-15 JP JP05043295A patent/JP3412949B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999048388A1 (en) * | 1998-03-20 | 1999-09-30 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
| US6361813B1 (en) * | 1998-03-20 | 2002-03-26 | Meiji Seika Kaisha, Ltd. | Freeze-dried foods and process for producing the same |
| KR100397044B1 (en) * | 1998-03-20 | 2003-09-02 | 메이지 세이카 가부시키가이샤 | Freeze-dried foods and process for producing the same |
| JP2008131865A (en) * | 2006-11-27 | 2008-06-12 | Nikken Kasei Kk | Method for improving cacao flavor |
| KR20150141255A (en) * | 2014-06-09 | 2015-12-18 | 롯데제과주식회사 | Method for manufacturing tablet containing cocoa powder and tablet by the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3412949B2 (en) | 2003-06-03 |
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