JPS5824098B2 - Process for producing water-soluble cocoa - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for dissolving or dispersing cocoa powder in water, and aims to create a method for easily dissolving or dispersing cocoa powder in water.

As is well known, cocoa powder can be used in water or at temperatures below about 3.5°C.

It is extremely difficult to dissolve or disperse (hereinafter referred to as dissolution) in warm water.

As a method for solving this difficulty, a method is known in which lecithin of approximately 3 parts (by weight, same hereinafter) relative to cocoa powder is added to a mixed system of water and cocoa powder.

There is.

In this case, lecithin is a solubilizing agent, but because it is used in too large a quantity and has a high melting point, when adding it to cocoa powder, it must be dissolved using high temperature or in a solution of alcohol or other solvent. It has disadvantages in industrial implementation, such as the fact that it must be added.

Furthermore, although it is known to add sucrose fatty acid ester, satisfactory results cannot be obtained.

In other words, it has the disadvantage that it is not completely dissolved and a portion remains floating on the surface of the cocoa liquid.

The present invention is free from such drawbacks.

This invention will be explained below.

Prepare cocoa powder.

Next, a mixed system of water and one or more of the following esters is prepared.

At this time, the amount of water to be used may be an amount equal to or less than 10 times the volume of cocoa powder.

The ester employed is an unsaturated fatty acid ester of a polyhydric alcohol.

For example, polyhydric alcohols include glycerin, sorbitan, and glopylene glycol.

Examples of unsaturated fatty acids include palmitooleic acid, oleic acid, linoleic acid, linoleic acid, and others.

The ester used in combination is a saturated fatty acid ester of polyhydric alcohol.

This product can be used in any amount up to 50% of the unsaturated fatty acid ester of polyhydric alcohol.

Saturated fatty acids include capric acid, lauric acid, myristic acid, valmitic acid, stearic acid, and others.

The amount of these esters used is 0.0OL of cocoa powder.
% or more may be used.

By using these in combination, the polyhydric alcohol dissolves more quickly in water than the unsaturated fatty acid alone, and there is no floating portion on the liquid surface.

Cocoa powder is added to this mixed system and heated to a temperature higher than the melting point of cocoa butter contained in the cocoa powder.

When the melting point of the ester employed at this time is below the melting point of the cocoa butter, the heating temperature may be any temperature within the range above the melting point of the cocoa butter.

For the heating system, once the cocoa butter has melted and the cocoa powder has finished dissolving, heating is stopped and the system is immediately homogenized, and the system is dried without cooling or after cooling.

The drying temperature is arbitrary within a range that does not carbonize the cocoa powder component.

For example, an appropriate method such as spray drying, removing moisture under atmospheric pressure or reduced pressure may be employed.

The powder thus obtained is the desired water-soluble cocoa powder.

The yield dissolves very quickly in cold water (eg 0°C).

An example of this experiment is described below.

[Experiment example]

Dissolution method A: Add water (0°C to 5°C) to a 100ml graduated cylinder.
C) Add 95 parts (weight, same below), 5 parts of cocoa powder, 2
Shake by hand 0 times.

The part that floated to the surface after 10 minutes at room temperature was designated as the undissolved part.
The remainder is expressed as a % dissolved portion.

Method B: Add 95 parts of water (0°C to 5°C) and 5 parts of core powder to a beaker.

Stir 20 times with a stirring bar, and indicate on a 10-point scale that the floating portion is considered an undissolved portion.

Example 1 Cocoa powder (contains 22-24% cacao butter) 19.7
Part glycerin monooleate) 0.3 Hot water
Disperse 80.0 parts of glycerin monooleate in warm water at 50°C, add cocoa powder, and stir and mix at 50°C for about 10 minutes.

It was immediately homogenized and dried by spray drying at a liquid temperature of 40 to 50°C.

The entire amount of the obtained product was quickly dissolved in water at 0°C, and there was no floating portion on the liquid surface.

Example 2 Cocoa powder (containing 22 to 24 parts of cocoa fat) 19.6
0 parts sorbitan monooleate 0.38 parts glycerin monostearate) 0.02 parts water
so, oo part mesorbitan monooleate glycerol monostearate at 70-75℃
Disperse in warm water, add cocoa powder, and heat to 70-7
Stir and mix for about 10 minutes at 5°C.

The mixture was immediately homogenized and dried by spray drying at a liquid temperature of 70 to 75°C.

The entire amount of the obtained product was quickly dissolved in water at 0° C., and there was no portion floating on the liquid surface.

Claims (1)

[Scope of Claims] 1. A polyhydric alcohol unsaturated fatty acid ester in an amount of 0.001% or more of the cocoa powder and an equivalent commercial amount of water are added to the cocoa powder, and the temperature is equal to or higher than the melting point of the cocoa butter containing the cocoa powder and the ester. A method for producing water-soluble cocoa, which is characterized by heating it to obtain a homogeneous system and drying this. 2 Cocoa powder with an amount of 0.001% or more of polyhydric alcohol unsaturated fatty acid ester, and this ester. A homogeneous system is obtained by adding less than half the amount of polyhydric alcohol saturated fatty acid ester and the same amount of water as the amount of cocoa powder, and heating to a temperature above the melting point of the cocoa powder-containing cocoa butter and the esters, which is then dried. A method for producing water-soluble cocoa characterized by: