JPS62272941A - Production of cocoa readily soluble in cold water - Google Patents

Abstract

PURPOSE:To obtain cocoa powder soluble in water, especially cold water, by keeping cocoa powder under heating at >=melting point of fats contained in the cocoa powder and spraying low-viscosity lecithin upon the cocoa powder. CONSTITUTION:Cocoa powder (about 10-24% fat content) is heated to >=melting point of fats contained in the cocoa powder, namely >=36 deg.C (preferably about 50 deg.C). The cocoa powder is made in a fluidized state while keeping at the temperature and low-viscosity lecithin in a sprayed state is added to the cocoa powder. Consequently, the lecithin is stuck to the surface of cocoa particles and the surface is coated with the lecithin to give the aimed cocoa. Lecithin having <=3,000cps viscosity measured at 20 deg.C is designated as the low-viscosity lecithin. The effects are not shown when the amount of the low-viscosity lecithin is small, based on the cocoa powder and the cocoa powder becomes granules or has an offensive smell when the amount of the lecithin is large, so the amount is preferably 1-10%.

Description

DETAILED DESCRIPTION OF THE INVENTION & DETAILED DESCRIPTION OF THE INVENTION Industrial Application Used in the production of cocoa powder which is easily soluble in water, especially cold water.

BACKGROUND ART Conventionally, a method is known in which a cocoa cake obtained by adding lecithin to cacao mass and then extracting the oil is finely ground to obtain cocoa powder.

In addition, ordinary cocoa powder has been made into granules to improve its solubility.

Problems to be Solved by the Invention However, although both cocoa powders have improved solubility when dissolved in hot water compared to ordinary cocoa powder, their solubility in water, especially cold water, is insufficient and it is difficult to completely dissolve them. It took a fleeting 9 hours and was not practical.

Means for Solving the Problems The inventor of this invention has conducted research for many years to improve the solubility of cocoa powder, and has discovered that low viscosity lecithin can be sprayed, and that the melting point of cocoa butter contained in cocoa powder has been determined. The present invention was completed based on the discovery that when cocoa powder in a fluidized state and lecithin in atomized form are mixed at the above temperature, the surface of the cocoa powder particles is coated with lecithin, improving solubility.

In this invention, cocoa powder (with a fat content of about 10-24%) is heated at a temperature higher than the melting point of cocoa butter, i.e. 3.
The temperature is higher than 6°C (preferably around 50°C),
While maintaining this temperature, it is brought into a fluid state, and low-viscosity lecithin is added thereto in the form of a mist. It is thought that this causes lecithin to adhere to the surface of the cocoa particles, resulting in the surface being coated with lecithin.

The low-viscosity lecithin referred to in this invention refers to lecithin with a viscosity of 3000 CpS or less as measured at 2G'C. This lecithin can be atomized at a temperature higher than the melting point of cocoa butter, but conventional lecithin, which has a viscosity of 8000 cps or more measured at 20°C, cannot be atomized. , it could be made into a mist.

In addition to making the cocoa powder into a fluidized state by blowing air from below to form a fluidized bed, it can also be stirred using a suitable stirring device such as a Henschel mixer.

As a low-viscosity lecithin, for example, 13orec's ZTII, which is a normal lecithin treated with an enzyme to reduce its viscosity, can be used.

If the amount of low-viscosity lecithin to cocoa powder is small, it will not be effective, and if it is too large, the cocoa powder will become granules and the lecithin will give off a strange odor.
It is preferably 10%, particularly 3 to 5%.

Low viscosity lecithin is added by spraying to the cocoa powder thus made fluid. As a result, the cocoa powder particles come into contact with the lecithin mist, and many lecithin particles adhere to the surface of the particles.The particles rub against each other due to the flow, and the entire surface is coated with lecithin. It will be done.

The surface of this product was covered with lecithin and became hydrophilic, making it easy to wet with water and easily dissolve.

Effects of the Invention In the cocoa powder of this invention, the surface of the particles is coated with lecithin, making it hydrophilic, so when added to water or hot water, it immediately sinks from the surface of the water and falls to the bottom, making it easily soluble. Ta. In particular, the solubility in cold water was good.

Example 1 100 kl of cocoa powder with a fat content of 16% was placed in an airflow fluidizer, and air at 50° C. was blown from below to make it fluid.

While maintaining this state, approximately 2509 Cp is added to the flow device.
A low viscosity lecithin of 5 kF was added while being sprayed at a rate of 500 yards per minute to obtain cold water easily soluble cocoa in which the surface of the cocoa powder particles was coated with lecithin.

Further, cold water easily soluble cocoa was obtained in the same manner using 1 kf and 3 kf of low viscosity lecithin.

These cold water easily soluble cocoas at 5.10 and 20'C
Table 1 shows the results of measuring the time it takes for cocoa to get wet and sink below the water surface when it is gently added to water at a depth of 00 m.

The top row of the table shows the time it takes for the cocoa to get wet and fall to the bottom, and the bottom row shows the time it takes for all the cocoa to sink to the bottom.

Note that when added to water and stirred, all treated cocoa powders dissolved immediately, but untreated cocoa powder (0
%) was not completely dissolved even after stirring for more than 5 minutes at 10°C and for more than 3 minutes at 20°C.

Table 1 Example 2 Cocoa powder 100k5r with a fat content of 14% was placed in an air flow device, and air at 50'C was sent from below to heat it while making it fluid. Next, while maintaining this state, a low viscosity lecithin having a viscosity of about 2600 cps was sprayed at a rate of 500 cps per minute, and a total of 5 plums of lecithin was added in the form of a mist. This state was maintained for a while to obtain a cold water-soluble cocoa whose surface was coated with lecithin.

Table 2 shows the results of a dissolution test in which this cold water easily soluble cocoa was dissolved in cold water at 10°C. The test consisted of gently adding 52 grams of cocoa to 100 °C of cold water,
The state was observed when it was left standing.

Table 2 Also, 10 kg of treated cold water easily soluble cocoa and 20 k of sugar
Table 3 shows the results of the dissolution test when 9 was mixed with 10 of f milk powder to make instant cocoa granules.

Table 3

Claims (1)

[Claims] Cocoa powder is heated to a temperature above the melting point of the fat contained in the cocoa powder, and while keeping it at that temperature to make it fluid, low-viscosity lecithin is added in the form of a mist, and the surface of the cocoa powder particles is coated with the lecithin. A unique method for producing cold water-soluble cocoa.