JPS6322777B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing easily soluble modified cocoa, and more specifically, it involves adding melted vegetable solid fat to cocoa powder by spraying or the like while stirring, and then further mixing. The present invention relates to a method for producing easily soluble adjusted cocoa, in which the cocoa granules are passed through a sieve, cooled to obtain granulated cocoa, and the granulated cocoa and easily soluble saccharides are mixed so that the granules do not collapse.

The object of the present invention is to provide easily dissolved and dispersed cocoa that can be easily dissolved and dispersed simply by pouring hot water without having to be kneaded with a small amount of hot water or stirred.

Adjusted cocoa is made by adding sugars and, if necessary, dairy products to cocoa powder, and since all the necessary ingredients are mixed into one, there is no need to prepare each raw material before use, so it can be dissolved and dispersed in hot water as is. It is a very convenient product.

However, when simply mixing cocoa powder, sugars, cocoa powder, sugars, dairy products, etc., lumps tend to form when hot water is poured into the mixture to dissolve and disperse it.
In addition, such adjusted cocoa is prone to blocking (hardening phenomenon) during storage, preservation, and transportation.

The reason why adjusted cocoa tends to become lumpy is that when hot water is poured, the cocoa powder, which is a light powder containing fat, rises to the top before the particles get wet, and the sugar particles, which have a heavy specific gravity, sink to the bottom, so both of them This is thought to be because the separated cocoa powder particles adhere to each other. Therefore, to dissolve and disperse such modified cocoa,
After kneading with a small amount of hot water at first, it is time-consuming to add more hot water, which is especially troublesome when preparing a large number of cocoas at once, such as during a group lunch.

In addition, blocking due to storage, storage, transportation, etc. is thought to be due to fine cocoa powder getting between large sugar particles, creating a densely packed state, and especially when there is a temperature change under such conditions, cocoa particles become more saturated. It is thought that the oil and fat that seeps out solidifies and causes the particles to adhere to each other, causing further blocking. Furthermore, it is thought that blocking is further promoted when pressure or vibration is applied. Conditioned cocoa with such blocking is difficult to disperse even when hot water is poured over it, and it is even more likely to form lumps.

Furthermore, in conventional prepared cocoa, sugar particles with a heavy specific gravity are mixed with cocoa powder with a light specific gravity, so the sugar falls to the bottom due to vibrations during manufacturing and transportation.
Separation of the cocoa powder was seen on the top. Therefore,
This is one of the causes of this formation, as it is difficult to work with when packaging, and moreover, it remains the same as when hot water is poured.

The inventor of this invention, as a result of research to improve the drawbacks of such modified cocoa, found that by granulating cocoa powder and mixing it with easily soluble sugars, it can be easily dissolved and dispersed without lumping when poured with hot water. However, they discovered that it was possible to obtain a modified cocoa that did not block during storage, storage, and transportation, and completed this invention.

That is, by making the cocoa powder into granules, the particle size becomes close to that of sugar particles, which prevents dense packing and makes it difficult for blocking to occur. Furthermore, as a result of the particle size becoming larger, voids are created between the particles, and when hot water is poured, the hot water enters between the particles and has the effect that the hot water is spread throughout the entire body within a short period of time.

In addition, easily soluble saccharides (in this invention, saccharides refer to saccharides including sugar, glucose, etc., and will be explained below by easily soluble saccharides) are granular or porous particles, whereas conventional saccharides are crystalline particles. Compared to sugar, the particles have a smaller specific gravity and are easier to dissolve. Therefore, in the easily soluble adjusted cocoa of the present invention, when hot water is poured, the sugar does not easily sink and quickly dissolves between the cocoa particles without separating from the cocoa, creating a sugar solution between the cocoa particles and dissolving the cocoa particles. This will help prevent the cocoa particles from sticking to each other and at the same time help wetting the cocoa particles. As a result, the easily soluble adjusted cocoa of the present invention dissolves and disperses simply by pouring hot water, and does not require kneading or stirring in advance.

In addition, by making cocoa powder into granules and using easily soluble sugar, the specific gravity of both particles becomes close and they are no longer separated by vibration, which prevents this formation and improves workability. Ta. Furthermore, since it is in a granular form, its flow characteristics are improved compared to powder, and workability is improved in this respect as well. By adding an easily soluble powdered dairy product to the easily soluble modified cocoa of the present invention, it is also possible to obtain a modified milk cocoa that can be easily dissolved and dispersed simply by pouring hot water.

The easily soluble sugar used in this invention refers to sugar that has been treated to dissolve easily, and is in the form of granules or porous particles. This kind of sugar is
It is made by methods such as adding a saturated sugar solution as a binder solution to fine sugar powder and granulating it, or spray drying the sugar solution using a foam sprayer or the like. In particular, it is made using a continuous granulation method in which finely powdered sugar is dispersed and developed into a thin layer by centrifugal force, a sugar solution is sprayed thereto to form a wet granule, and then this granule is centrifugally sprayed into a drying chamber. Granular, easily soluble sugar is suitable. Easily soluble sugars can be made from sugars other than sugar in the same way.

In addition, the easily soluble powdered dairy products used in this invention refer to powdered dairy products that have been treated to improve solubility. Dairy products removed with exchange resin, etc., or dairy products made into porous granules using foam spray, instantizer, etc. are used. Note that the dairy products of this invention include recycled or imitation dairy products such as modified cream and synthetic milk powder.

To carry out this invention, cocoa powder is first granulated.

To make cocoa powder into granules, add cocoa powder to
This is carried out by adding molten vegetable solid fat by spraying or the like while stirring while heating to 30 to 80°C, stirring and mixing to make it uniform, passing it through a sieve, and cooling the obtained granules.

The purpose of heating the cocoa powder is to maintain it at a temperature above the melting point of the solid vegetable fat to help it disperse uniformly. This can be accomplished, for example, by placing cocoa powder in a stirring pot such as a jacket mixer and stirring while heating. Add the melted vegetable fat to the stirring cocoa powder. When adding, it is desirable to form fine particles by spraying, for example, so that they are added uniformly throughout. The amount of vegetable solid fat added at this time is
The amount is preferably 2 to 10 parts per 100 parts (by weight, hereinafter expressed as parts by weight) of cocoa powder. If the amount of solid vegetable fat is less than twice, it will be difficult to form granules, and even if they are, they will be brittle and crumble easily, making subsequent operations difficult. Also, if the amount exceeds 10 parts, it will feel sticky, and when it is cooled, it will become hard granules. Even when hot water is poured over these hard granules, they do not dissolve and disperse well, resulting in a rough and unpleasant texture when drunk.

The cocoa powder to which the melted fats and oils have been added is stirred and mixed to achieve a homogeneous state, passed through a sieve to form well-formed granules, and then cooled to solidify the solid fat and form granules. The cocoa powder is made into granular cocoa having a particle size and specific gravity almost similar to those of granular or porous easily soluble saccharides without crumbling.

Next, granulated cocoa and easily soluble sugar are mixed,
Prepare easily soluble adjusted cocoa.

The mixing ratio of granular cocoa and easily soluble sugar at this time may be arbitrarily determined as desired, but it is usually preferably 250 to 700 parts per 100 parts of granular cocoa.

In addition, when the easily soluble modified cocoa of the present invention is used as modified milk cocoa containing dairy products, it is made by adding powdered dairy products such as skim milk powder, but in this case it is desirable to use easily soluble powdered dairy products. Furthermore, additives such as seasonings such as salt, fragrances, spices, thickeners, emulsifiers, polyphosphates, and the like can be optionally selected and added as desired. These easily soluble powdered dairy products and additives may be added after mixing granulated cocoa or granulated cocoa with easily soluble saccharides, but in order to prevent the granulated cocoa from disintegrating, they must be mixed with easily soluble saccharides in advance. After that, it is advisable to add granulated cocoa. Note that the oil-soluble additives can also be added and dissolved in the melted vegetable solid fat when the cocoa powder is made into granules.

Next, an example will be described.

Example 1 100 parts of cocoa powder was placed in a stirring pot, stirred while heating to 45°C, 6 parts of melted vegetable hydrogenated oil was added by spraying, and mixed by stirring until uniform. The contents were taken out, passed through a 16-mesh sieve, and then cooled with cold air at 10 to 15°C to obtain granular cocoa. Next, 1.5 parts of carrageenan powder and 0.5 parts of vanillin were added in advance to 370.
Granular cocoa was added to the easily soluble sugar, and the two were mixed while being careful not to disintegrate the granular cocoa to obtain easily soluble adjusted cocoa.

This product was dissolved and dispersed simply by pouring hot water, and there was no need to knead or stir it in advance.

Example 2 100 parts of cocoa powder is placed in a stirring pot and stirred while heating to 50°C. Next, melted vegetable solid fat 5
The mixture was added while spraying, stirred and mixed until homogeneous, removed from the pot, passed through a 16-mesh sieve, and left to cool at room temperature overnight to obtain granulated cocoa.

Meanwhile, add 400 ml of easily soluble sugar to a spiral mixer.
Includes vanillin 0.4 parts, cinnamon powder 0.05 parts
After adding and mixing 100 parts of easily soluble whole milk powder, granular cocoa was added and mixed to obtain easily soluble adjusted milk cocoa.

When hot water was poured into this easily soluble adjusted milk cocoa,
It was dissolved and dispersed without stirring or kneading in advance.

Claims (1)

[Claims] 1. Heat cocoa powder to 30 to 80°C, add melted vegetable solid fat by spraying or the like while stirring, stir and mix until uniform, and pass through a sieve to obtain granules. is cooled to form granular cocoa having a particle size and specific gravity that are almost close to those of granular or porous easily soluble saccharides, and this granular cocoa is mixed with easily soluble saccharides. manufacturing method. 2 2 parts vegetable solid fat per 100 parts by weight of cocoa powder
A method for producing easily soluble modified cocoa according to claim 1, wherein the amount is 10 parts by weight. 3. Use granular cocoa and/or easily soluble sugars mixed with additives arbitrarily selected from easily soluble powdered dairy products and/or seasonings such as salt, fragrances, spices, thickeners, emulsifiers, polyphosphates, etc. A method for producing easily soluble adjusted cocoa according to claim 1 or 2.