JPH11313612A - Solid chocolate for taking after dissolved in drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a solid chocolate for taking after dissolved in drinks including water, cow milk and coffee. SOLUTION: This solid chocolate is characteristic in comprising cocoa mass, cocoa butter, pref. 02-0.6 wt.% of lecithin, pref. 0.1-0.5 wt.% of a sucrose fatty acid ester and pref. 0.3-1.0 wt.% of a caseinate. This solid chocolate may be formulated with sugar and/or powdered milk as well. This solid chocolate can be molded using an elastic mold. By the way, a drink to dissolve this solid chocolate in is e.g. coffee.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid chocolate for dissolving in drinks such as water, milk and coffee.

[0002]

BACKGROUND OF THE INVENTION Chocolate is prepared by roasting and grinding cocoa beans, adding cocoa butter, sugar, milk powder, an emulsifier, a flavor, etc., and kneading the mixture under heating. After that, it is filled into a mold, cooled and die-cut to produce. This chocolate is commercially available in various forms, but consumers eat it as a solid.

On the other hand, as a drink made from cocoa beans,
So-called powdered chocolate beverages are known. This powdered chocolate beverage is a mixture of cocoa powder with added sugar, powdered milk, spices and the like, and is dissolved in hot water for drinking. This cocoa powder is produced by subjecting cocoa beans to alkali treatment and roasting treatment, then grinding and pressing to remove the cocoa butter and pulverizing the cocoa cake. For this reason, the powdered chocolate beverage has a different flavor from chocolate even if it is called a chocolate beverage.

[0004] The present invention provides a solid chocolate which can easily prepare a beverage having a rich chocolate flavor or flavor different from a conventional so-called powdered chocolate beverage, or a beverage having an additional chocolate flavor or flavor. With the goal.

[0005]

Means for Solving the Problems The present inventor has paid attention to the fact that chocolate can be dissolved in a beverage to give a rich chocolate flavor and flavor. Tried to dissolve in beverages such as coffee. However, commercially available solid chocolates have poor solubility and dispersibility in beverages, and high-quality drinks cannot be obtained. Therefore,
As a result of various studies on means for dissolving and dispersing solid chocolate in beverages such as water, milk and coffee,
The present inventors have found that the solubility and dispersibility of solid chocolate can be significantly improved by simultaneously mixing the three components of lecithin, caseinate and sucrose fatty acid ester in chocolate, and completed the present invention.

[0006] That is, the present invention is a solid chocolate for dissolving and drinking in a beverage characterized by containing cocoa mass, cocoa butter, lecithin, sucrose fatty acid ester and caseinate. The lecithin content is 0.2
-0.6% by weight, and the amount of the sucrose fatty acid ester is 0.1
1-0.5% by weight, the amount of caseinate is 0.3-
1.0% by weight is preferred. Sugar or milk powder may be compounded. Solid chocolate can be molded using an elastic mold. Drinks include coffee.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Cocoa mass and cocoa butter used in the present invention are those usually used for the production of chocolate. As lecithin, soybean lecithin or the like is used, and this lecithin is 0.1 to 1% in chocolate.
%, Preferably 0.2 to 0.6% by weight, particularly preferably 0.3 to 0.5% by weight. Sucrose fatty acid esters are those in which fatty acids are ester-bonded to eight hydroxyl groups of sucrose, and monoesters and diesters are mainly used. For example, sucrose stearate, sucrose palmitate, sucrose myristate, sucrose oleate and the like are preferably used. Sucrose fatty acid ester is 0.1 ~
0.8% by weight, preferably 0.1 to 0.5% by weight, particularly preferably 0.2 to 0.4% by weight.

Caseinate is an alkali salt of casein, and sodium caseinate and calcium caseinate are used. Caseinate is 0.2 ~
1.2% by weight, preferably 0.3 to 1.0% by weight, particularly preferably 0.5 to 1.0% by weight. In addition, by adding a flavor to chocolate, various flavors can be added in addition to the flavor of chocolate. Examples of the flavor include nuts (almond nuts, hazelnuts), vanillas (French vanilla), creams (Irish cream), and the like. It is preferable to mix these flavors in chocolate in an amount of 0 to 1.5% by weight.

The solid chocolate to be dissolved in the beverage of the present invention may be mixed with sugar, if necessary, to impart sweetness. When sugar is blended, the blending amount can be changed according to the required sweetness, but it is preferable to blend 20 to 50% by weight in the chocolate. In addition, powdered milk may be blended to make it mellow. The amount of the powdered milk varies depending on the required mellowness, but it is preferable to mix 0 to 30% by weight in the chocolate.

Although the solid chocolate of the present invention is in a solid state, it is well dissolved and dispersed in water, milk and coffee. Therefore, the solid chocolate can be dissolved and dispersed in water, milk, and coffee for drinking. When dissolving and dispersing solid chocolate in water, milk and coffee, it is preferable to raise the temperature to 70 to 80 ° C. In particular, when the solid chocolate of the present invention is dissolved in coffee and drinked, the flavor and flavor (flavor) of the exquisitely harmonized coffee and chocolate can be enjoyed, and when solid chocolate further containing a flavor is used, You can also enjoy the harmonious flavor of coffee, chocolate and its flavors.

The solid chocolate of the present invention can be formed into various shapes by a method using a conventionally used molding die. It can also be molded using the elastic mold of the above. Molding using an elastic mold is performed as follows. That is, flowing chocolate through a tempering device is filled and poured into the molding die from the opening of the elastic molding die, then cooled to solidify the molding material, and then the solidified chocolate is removed from the elastic molding die. Take out. The removal of this solidified chocolate
For example, the elastic mold is expanded by utilizing a difference in air pressure or the like, and the solidified chocolate is peeled off from the elastic mold and discharged from the expanded opening. This elastic mold is repeatedly used many times.

[0012]

EXAMPLES AND COMPARATIVE EXAMPLES Examples 1 to 5 Cacao mass, cocoa butter, sugar, powdered milk, lecithin, sucrose fatty acid ester, and sodium caseinate in a predetermined amount (expressed in% by weight) shown in Table 1 were mixed in a kneader. Kneaded well. Next, the mixture was finely pulverized with a refiner, stirred and mixed with a conche, a predetermined amount of flavor (almond nut) was added, and the mixture was stirred and mixed again. Thereafter, a chocolate dough was prepared through a timbering device. The chocolate dough was filled in an elastic mold made of synthetic rubber and cooled and solidified. Next, the elastic mold was expanded to take out solid chocolate.

[0013] The above-mentioned solid chocolate is easy to dissolve when the solid chocolate is dissolved in coffee (solubility), the presence or absence of aggregates when the solid chocolate is dissolved in coffee (dispersibility), dissolved in coffee and cooled. The amount of sediment and the separation of oils and fats when left undisturbed (dispersion stability), the flavor when eating solid chocolate as it is (chocolate flavor), the flavor when dissolving solid chocolate in coffee and drinking ( The flavor of the chocolate after dissolution) was examined. The results are shown in Table 1. In the table, ◎ indicates particularly good, は indicates good, △ indicates slightly good, and × indicates bad.

[0014]

[Table 1]

Comparative Examples 1 to 10 Examples 1 to 10 were prepared by changing the amounts of lecithin, sucrose fatty acid ester and sodium caseinate as shown in Table 2.
In the same manner as in 5, a solid chocolate was prepared. And
For each, various properties were examined as in the examples. The results are shown in Table 2.

[0016]

[Table 2]

In Table 2 above, Comparative Example 1 is a commercially available solid chocolate. It has good chocolate flavor when eaten as it is, but has poor solubility and dispersibility in coffee. For this reason, a good flavor was not obtained even when forcibly dissolved and dispersed in coffee and drinking. From Tables 1 and 2, when three components of lecithin, sucrose fatty acid ester and sodium caseinate were blended, for example, Example 3,
As is clear from comparison between Comparative Examples 4, 5 and Comparative Examples 3, 4, 5, and 9, it can be seen that the dissolution and dispersibility are superior to the case where any two components are blended.

[0018]

The solid chocolate of the present invention, which contains lecithin, sucrose fatty acid ester and caseinate, is well dissolved and dispersed in water, milk, coffee and the like.
Therefore, by dissolving and dispersing the solid chocolate in water, milk, coffee or the like, the flavor and flavor of the chocolate can be enjoyed.

Claims (6)

[Claims] 1. A solid chocolate which is dissolved in a beverage and contains cocoa mass, cocoa butter, lecithin, sucrose fatty acid ester and caseinate. 2. The amount of lecithin is 0.2 to 0.6% by weight, the amount of sucrose fatty acid ester is 0.1 to 0.5% by weight, and the amount of caseinate is 0.3 to 1.0%. The solid chocolate to be dissolved in the beverage according to claim 1 and to be drinkable by weight. 3. The composition according to claim 1, further comprising sugar.
Or a solid chocolate for dissolving in the beverage according to 2 for drinking. 4. The solid chocolate to be dissolved in a beverage according to claim 1, wherein the chocolate is mixed with milk powder. 5. The solid chocolate to be dissolved in a beverage according to claim 1, which is molded in an elastic mold. 6. The solid chocolate for dissolving in a beverage according to claim 1, wherein the beverage is coffee.