JPH09275905A - Water wettability improver composition for cocoa, oil and fat composition and cocoa treated with improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition, comprising a diglycerol monoester of a fatty acid as an active ingredient, capable of improving the water wettability of cocoa powder, facilitating the dispersion in hot water and making undissolved lumps thereof hardly form when added and mixed therewith. SOLUTION: This water wettability improver composition for cocoa comprises a diglycerol monoester of a fatty acid (the number of carbon atoms in constituent fatty acids is 8-22, preferably 16-22) as an active ingredient. An oil and fat such as soybean oil, rapeseed oil, cotton seed oil or corn oil (preferably a liquid oil and fat at normal temperatures) may be mixed therein.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a composition for improving the wettability of cocoa in water wettability and an oil and fat composition, and more specifically to a diglycerin monofatty acid ester composition and an oil and fat composition. Cocoa products.

[0002]

2. Description of the Related Art Cocoa powder is a fine powder obtained by squeezing cocoa mass and crushing it, and usually contains 10 to 32% of fat. Therefore, when hot water is poured directly into the cocoa powder, mamako is produced, and it is difficult to disperse it uniformly. This is because the surface of the cocoa powder is hydrophobic, and even when pouring hot water, the cocoa surface repels water (hot water) and an air layer is generated between the particle surface and the water layer to wet the particles. It is thought to be hindering

As a method for solving such a difficulty, a method of adsorbing a surfactant on the surface of cocoa particles is considered. However, it has been difficult for the surfactants used so far to be adsorbed on the entire surface of the cocoa particles by mixing with a usual mixer. Therefore, a method of adsorbing a surfactant to cocoa has been studied, and a solid oil / fat containing a hydrophilic surfactant in a molten state is sprayed on cocoa powder in a fluid state at a temperature lower than the melting point of the solid oil / fat, How to make cocoa powder into granules (Japanese Patent Publication No. 58-1)
No. 55045), cocoa powder or cocoa powder to which sugar, milk powder, etc. are added, and then the granules are made into a fluid state, and the surfactant dissolved and dispersed in liquid oil is sprayed to bring the granules and the surfactant into contact with each other. , Mixing method (Japanese Patent Publication Sho 5
No. 8-146238), 0.001% of that in cocoa powder
A method in which the polyhydric alcohol unsaturated fatty acid ester in the above amount and water in the equal amount or more are added, and the mixture is heated to a temperature above the melting point of the cocoa powder-containing cocoa butter and the ester to obtain a homogeneous system and dried ( Japanese Patent Publication No. 54-157880) and the like have been proposed.

However, these methods have a problem in that the selection of an emulsifier for improving the water wettability is not appropriate, and that equipment, time and cost are not required. Further, a method has been proposed in which a surfactant is dissolved or mixed in cocoa mass and then crushed and crushed by a conventional method (Japanese Patent Publication No. 53-66473). I have a problem that the department is removed together with the cocoa butter. Furthermore, even with these methods, dispersibility,
At present, there is no satisfactory water wettability.

[0005]

DISCLOSURE OF THE INVENTION The present invention proposes an improving agent composition and an oil and fat composition capable of improving the wettability of cocoa in order to solve the above problems.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that a diglycerin monofatty acid ester composition and a fat composition are added to and mixed with cocoa powder. It has been found that the wettability of cocoa powder can be improved, and the present invention has been completed.
That is, the present invention relates to a diglycerin monofatty acid ester composition and an oil and fat composition obtained by blending a diglycerin monofatty acid ester with an oil and fat such as soybean oil, rapeseed oil, cottonseed oil and corn oil.

The diglycerin monofatty acid ester in the present invention is produced by esterification reaction of diglycerin and fatty acid or transesterification reaction of diglycerin and triglyceride, and by methods such as molecular distillation.
It is purified and concentrated to increase the monoester purity to 50% or more, and the constituent fatty acid is a fatty acid having 8 to 22 carbon atoms alone or a mixture, preferably a diglycerin monofatty acid ester having 16 to 22 carbon atoms. As the oil and fat in the oil and fat composition, soybean oil, rapeseed oil, cottonseed oil, palm oil, coconut oil, corn oil, palm kernel oil, fish oil, beef tallow, milk fat and other animal and vegetable fats and oils, hydrogenated oils thereof, fractionated oils, esters One type or a mixture of two or more types of exchanged oil can be used. Preferably, a fat and oil which is liquid at room temperature is preferable, but a solid fat is also acceptable.

The improving agent composition and oil / fat composition of the present invention mean an emulsifier containing the above-mentioned diglycerin monofatty acid ester as an active ingredient, and an emulsifier melt-mixed with oil / fat.

In the present invention, the cocoa products include cocoa powder which is a fine powder obtained by squeezing cocoa mass and crushing it, and a mix of the other raw materials.

[0010]

Example 1 A cocoa powder (pure cocoa, commercially available from A company) was mixed with a test composition having the composition shown in Table 1 below (Example) or not added (Comparative Example) to obtain a mixture. 150 ml of 4 g of the obtained cocoa powder
In addition to the hot water, the water wettability was compared. Diglycerin monofatty acid ester (manufactured by Riken Vitamin: Poem J-2681) was used as a test composition.

[0011]

[Table 1]

(Evaluation) In the comparative example (without addition), Mamako floated on the surface even after stirring, but the cocoa mixed with the composition of the present invention was immediately dissolved and dispersed by stirring, and no Mamako remained. It exhibited excellent water dispersibility (water wettability).

Example 2 A test fat composition was added to cocoa powder (pure cocoa, commercially available from Company A) according to the composition shown in Table 2 below (Example) or not added (Comparative Example), and mixed to obtain 150 g of cocoa powder
In addition to ml of hot water, comparison of water wettability was performed. As a sample fat and oil composition, MCT (manufactured by Riken Vitamin: Actor-M1)
90% by weight of 10% by weight of diglycerin monofatty acid ester (RIKEN Vitamin: Poem DS-100A) was melt-mixed and used.

[0014]

[Table 2]

(Evaluation) In the comparative example, mamako floated on the surface even after stirring, but the cocoa mixed with the oil and fat composition of the present invention quickly dissolved and dispersed by stirring, and no mamako remained and good water dispersibility. (Wettability).

Example 3 A trial mix was prepared according to the formulation shown in Table 3 below, and was mixed with 115 ml of hot water.
10 g was added and the wettability was compared. As the test fat composition, a mixture of 90% by weight of rapeseed oil and 10% by weight of diglycerin monofatty acid ester (manufactured by Riken Vitamin: Poem DO-100) was used.

[0017]

[Table 3]

(Evaluation) In the comparative example, some mamako remained even though they were dispersed by stirring. The mix using the oil / fat composition of the present invention was dissolved and dispersed instantly by stirring, and no mamako remained, showing good water dispersibility (water wettability).

[0019]

As described above, the improver composition and the oil / fat composition of the present invention can improve water wettability by adding to cocoa, and as a result, prevent mamako from occurring. It is possible to obtain a cocoa powder that is easily dispersed in hot water.

Claims (2)

[Claims] 1. A composition for improving wettability of cocoa and an oil and fat composition, which comprises diglycerin monofatty acid ester as an active ingredient. 2. A cocoa product having improved wettability by adding the improver composition and the oil and fat composition according to claim 1.