KR20190049495A - A cocoa premix comprising allulose and thereof preparation method - Google Patents

Abstract

The present invention relates to a premix for a cocoa beverage, a method for manufacturing a premix for a cocoa beverage, and a method for improving solubility of a premix for a cocoa beverage. The premix for a cocoa beverage can improve solubility of the premix for a cocoa beverage including cocoa powder, skimmed milk powder, vegetable creamer, and allulose. The method for manufacturing a premix for a cocoa beverage can improve the solubility of the premix for a cocoa beverage including a step of mixing the cocoa powder, the skimmed milk powder, the vegetable creamer, and the allulose. The method for improving solubility of a premix for a cocoa beverage includes a step of manufacturing the premix for a cocoa beverage by mixing the cocoa powder, the skimmed milk powder, the vegetable creamer, and the allulose.

Description

[0001] The present invention relates to premixes for cocoa beverages containing aluloses,

The present application relates to a premix for cocoa beverages which improves the solubility of a premix for cocoa beverages comprising cocoa powder, skim milk powder, vegetable creamer and allylose; A method for preparing a premix for a cocoa beverage, which improves the solubility of a premix for cocoa beverages comprising mixing cocoa powder, skim milk powder, vegetable creamer and alulose; And a process for preparing a cocoa beverage premix by mixing cocoa powder, skim milk powder, vegetable creamer and allylose.

Cocoa powder is a natural state 100% cocoa powder which is obtained by crushing roasted cacao into a paste state, compressing it, separating cacao butter, and drying and pulverizing the rest. Cocoa powder usually contains about 12 to 24% by weight of oil and about 4% by weight of fibers. It is insoluble reddish brown powder and is sour. It is characterized by strong smell and low fat content. Insoluble cocoa powder is widely used in bakery and confectionery.

Generally, a cocoa beverage is for enjoying the flavor and aroma of chocolate derived from cacao in the form of a drink, and the cocoa powder is mixed with milk, such as sugar, vegetable creamer and milk powder, and dissolved in hot water or milk. However, the cocoa powder itself is an insoluble component, which has a low solubility in the production of beverages, so that the powder in the beverage remains, thereby deteriorating the taste and flavor. Moreover, the powder particles are not uniformly dispersed and have a problem of producing a rough and unpleasant mouth feel.

When the cocoa powder is used as a beverage for improving this, an alkali-treated cocoa powder can be used, which is thicker in color than ordinary cocoa powder and is well mixed with water to make a cocoa beverage. However, the unpleasant taste of the chemical odor and the tail which occurs in the course of the alkali treatment becomes conspicuous, and the chemical processing has a negative influence on the consumer preference. In order to improve the negative taste appearing in ordinary cocoa beverages, a method of adding sweeteners, additives or fragrances such as sugar is frequently used (Korean Patent Laid-Open No. 10-2017-0027195). However, There is still a problem that the flavor of the cocoa is inhibited by the use of the excessive additive and the consumer's taste is lowered.

Under these circumstances, the present inventors have found that the solubility and dispersibility of conventional premixes for cocoa beverages are improved by replacing sugars, which are the main ingredients of cocoa beverage premixes, with aluloses at a certain ratio, It is possible to provide a premix for a cocoa beverage having a reduced bitter taste and a bitter mouth feel.

One object of the present application is to provide a premix for cocoa beverages which improves the solubility of a cocoa beverage premix comprising cocoa powder, skim milk powder, vegetable creamer and alululose.

Another object of the present invention is to provide a method for producing a premix for cocoa beverage that improves the solubility of a premix for cocoa beverages comprising mixing cocoa powder, skim milk powder, vegetable creamer and alululose.

Another object of the present invention is to provide a method for improving the solubility of a premix for cocoa beverages, which comprises mixing a cocoa powder, a skim milk powder, a vegetable creamer and an allylose to prepare a premix for a cocoa beverage.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

One aspect of the present application for achieving the above object is to provide a premix for a cocoa beverage that improves solubility of a cocoa beverage premix including cocoa powder, skim milk powder, vegetable creamer and alululose.

Specifically, there is provided a premix for a cocoa beverage, which contains cocoa powder, skim milk powder, vegetable creamer and alulose, which is improved in solubility of a premix for cocoa beverage, .

The term "premix for cocoa beverage" in the present application means to include all raw materials capable of making the cocoa beverage. The premix for cocoa beverage can be manufactured by subjecting the cocoa beverage premix to physical and chemical treatments such as heating, mixing and cooling.

In the present application, the cocoa powder means that the roasted cacao is pulverized into a paste state, and then pressed to separate the cacao butter and dry and grind the remainder.

In the present application, the cocoa powder may be contained in an amount of 15 to 40 parts by weight, 20 to 35 parts by weight, 22 to 30 parts by weight, 24 to 28 parts by weight, or 25 parts by weight based on 100 parts by weight of the whole cocoa beverage drink premix , But is not limited thereto.

In the present application, the premix may further comprise maltodextrin.

The maltodextrin may be used in an amount of 1 to 20 parts by weight, 2 to 15 parts by weight, 3 to 12 parts by weight, 4 to 11 parts by weight based on 100 parts by weight of the entire premix for cocoa beverage, , Or 5 to 10 parts by weight.

In the present application, powdered milk mainly means, but not limited to, skimmed milk powder and can be used as whole milk powder and / or mixed milk powder. Wherein the skim milk powder is 1 to 10 parts by weight, 2 to 8 parts by weight, 3 to 8 parts by weight based on 100 parts by weight of the entire cocoa beverage drink premix, 7 parts by weight, or 5 parts by weight, but is not limited thereto.

In the present application, the vegetable creamer is used in an amount of 10 to 30 parts by weight, 12 to 28 parts by weight, 14 to 26 parts by weight, 16 to 24 parts by weight, 17 to 20 parts by weight, or 18 by weight But is not limited thereto.

In the present application, alulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ , molecular weight of 180.16, which is known to exist in small quantities in figs, grapes and the like, and is also called psicose. The above-mentioned aluloses include both D-aluloses and L-aluloses, and commercially available aluloses may be purchased and used, or they may be prepared by chemical or microbiological methods. Also, it is known that aluloses are rarely metabolized in the body, and the calorie is 0 to 0.2 kcal / g, which is very low to 0 to 5% as compared with the same amount of common sugars (fructose, glucose, sugar, etc.).

5 to 40 parts by weight, 5 to 30 parts by weight, and 10 to 45 parts by weight, based on 100 parts by weight of the entire premix for cocoa beverage, may be contained in an appropriate amount in the premix for cocoa beverage. , 15 to 40 parts by weight, 15 to 35 parts by weight, 18 to 35 parts by weight, or 20 to 30 parts by weight. The alulose may be used in solid form such as solid phase, powder or crystal, and specifically, the alulous may be crystalline alululose. The alulos may be aluloses having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

For the purposes of the present application, the alulose has a role of reducing the calories and increasing the solubility and dispersibility of the cocoa beverage as compared with the existing premixes containing only sugar as a saccharide, and the bitterness and toughness of the cocoa beverage Of the total number of patients.

In the present application, the term "improvement in solubility" or "improvement in solubility" means to include both increase in dissolution amount, decrease in dissolution time, and increase in dissolution rate. Specifically, it can be determined by measuring a dissolution amount or a dissolution time for a given solvent at a specific temperature. More specifically, it can be determined by measuring a dissolution amount or a dissolution time with respect to water at 5 ° C to 60 ° C, It is not.

The premix for cocoa beverages of the present application may have improved solubility and dispersibility. Specifically, it was confirmed that the solubility and dispersibility of the premix for cocoa beverage is superior to that of the existing cocoa beverage premix containing only sugar and sugar. This is advantageous in that it can shorten the time of production of the actual cocoa beverage.

In one embodiment of the present application, when 10 g of the cocoa beverage pre-mix is added to 100 g of water and stirred at 200 RPM at 5 캜, the dissolution amount is 5% to 100% as compared with the sugar-only cocoa beverage pre- , 15% to 90%, 20% to 85%, or 45% to 80%.

In one embodiment of the present application, when 10 g of a premix for cocoa beverage is added to 100 g of water and stirred at 200 RPM at 25 DEG C, the dissolution amount is 5% to 100% as compared with the premix containing only sugar as a saccharide, , 15% to 90%, 30% to 80%, or 40% to 75%.

In one embodiment of the present application, when 10 g of cocoa beverage pre-mix is added to 100 g of water and stirred at 60 DEG C and 200 RPM, the dissolution time is 1% to 50% as compared with the cocoa beverage pre- , 10% to 40%, 15% to 35%, or 20% to 30%.

In one embodiment of the present application, when 10 g of a premix for cocoa beverage is added to 100 g of water and stirred at 60 DEG C and 300 RPM, the dissolution time is 1% to 60% as compared with the premix containing only sugar as a saccharide, , 10% to 55%, 10% to 50%, or 20% to 45%.

The premix for cocoa beverages of the present application may further comprise sugar. If the premix for cocoa beverage additionally contains sugar, the sugar may be present in an amount of 0.001 to 50 parts by weight, 5 to 45 parts by weight, 10 to 40 parts by weight, 15 to 35 parts by weight based on 100 parts by weight of the total amount of the premix for cocoa beverage, But it is not limited thereto.

When the cocoa pre-mix further contains sugar, the sugar and the allylose may be used in an amount of 5 to 60 parts by weight, 10 to 55 parts by weight, 15 to 50 parts by weight, 20 to 50 parts by weight, 30 to 50 parts by weight, 40 to 50 parts by weight, or 40 to 45 parts by weight.

When the premix for cocoa beverages of the present application additionally contains sugar, the sugar and the allylose are mixed in a mixing ratio of 30: 1 to 0.05: 1, a mixing ratio of 10: 1 to 0.5: 1, a mixing ratio of 7: 1 to 0.1: , A mixing ratio of 5: 1 to 0.5: 1, a mixing ratio of 3: 1 to 0.5: 1, a mixing ratio of 2: 1 to 0.5: 1, more specifically, a mixing ratio of 1: 1 to 0.5: 1, But is not limited thereto.

The premix for cocoa beverages of the present application may further comprise a high sweetening agent. The high sweetener may be a steviol glycoside, more specifically, but not exclusively, rebaudioside A (Reb.A), or an enzyme-treated stevia. The high-sweetener serves to supplement the reduced sweetness while replacing sugar with alululose, and also serves to reduce bitter taste and thick taste of cocoa. 0.001 to 1 part by weight, 0.005 to 0.8 part by weight, 0.01 to 0.5 part by weight, 0.03 to 0.3 part by weight, 0.05 to 0.1 part by weight, and 0.05 to 0.1 part by weight, based on 100 parts by weight of the entire premix for cocoa beverage, Or 0.07 parts by weight, based on the total weight of the composition.

The premix for preparing cocoa of the present application may be one containing at least one high sweetener in addition to the above steviol glycoside, or may be a protein sweetener such as tau Martin and pilydulin, a synthetic sweetener such as saccharin and aspartame, , Extracts obtained by extracting and purifying a sweetener component from a raw material such as a citrus extract, and the like, but the present invention is not limited thereto. In consideration of the content of saccharides including aluloses, the high sweetener may be added in an appropriate amount by a person skilled in the art in order to give a sweet taste to a premix for producing cocoa.

The premix for cocoa beverages of the present application may further include at least one selected from the group consisting of flavoring agents, gums, refined salts and silicon dioxide in addition to the above-mentioned cocoa powder, skim milk powder, vegetable creamer and alululose. The gourd may be specifically gum arabic, tragacanth gum, karaya gum, locust bean gum, xanthan gum, guar gum, agar, alginic acid, carrageenan or dextran, more specifically guar gum, It does not.

In addition, the premix for cocoa beverages of the present application may further include known materials generally used for producing cocoa.

The premix for cocoa beverages of the present application may contain an appropriate amount of flavoring agent, vegetable creamer, guar gum, refined salt and / or silicon dioxide, and specifically 0.01 to 5 parts by weight, preferably 0.05 to 5 parts by weight, To 4 parts by weight, 0.1 to 3 parts by weight, 0.3 to 2 parts by weight, or 0.5 to 1 part by weight.

The weight ratio of each raw material in the cocoa beverage preparation premix refers to a value expressed as 100 parts by weight of total solids, but when the cocoa beverage preparation premix includes a substance that can be additionally contained in the cocoa beverage premix, the total weight ratio may be variable. For example, when water is contained in the premix for cocoa beverage, the weight ratio of each raw material may be a value expressed in terms of 100 parts by weight of the entire solid material excluding water. When an additive other than water is included, But is not limited to, a value of 100 parts by weight based on the total solids including the additive.

Another aspect of the present application for achieving the above object is to provide a method for preparing a premix for cocoa beverage, which improves the solubility of a premix for cocoa beverages comprising mixing cocoa powder, skim milk powder, vegetable creamer and alulose .

Another aspect of the present application for achieving the above object is to provide a method for producing a cocoa beverage, which comprises adding water or milk to the premix composition for cocoa beverages.

Another aspect of the present application for achieving the above object is to provide a premix for cocoa beverages comprising the composition. In addition, the cocoa beverage premix may be one prepared by a process for producing a premix for cocoa beverage, which improves the solubility of the cocoa beverage premix, which comprises mixing cocoa powder, skim milk powder, vegetable creamer and alululose .

In addition, the premix for cocoa beverages of the present application may have improved bitter taste and a thick taste. Specifically, it was confirmed that the cocoa beverage pre-mix of the present application to which alululose had been added was reduced in the bitter taste and thick taste of the cocoa powder which can be felt in a conventional cocoa beverage pre-mix containing only sugar and sugar.

In one embodiment of the present application, a premix for a cocoa beverage in which alulose is added in a large amount in an amount of 20 to 30 parts by weight is lower in bitter taste, aesthetic persistence and odor than a sugar-only cocoa beverage premix containing sugar, And the body sensation (the weight of the sample) was increased (Fig. 1).

Another aspect of the present application for achieving the above object is a method for improving the solubility of a premix for a cocoa beverage, which comprises preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and alulose .

According to another aspect of the present invention, there is provided a method for improving the quality of a premix for a cocoa beverage, which comprises preparing a premix for a cocoa beverage by mixing cocoa powder, skim milk powder, vegetable creamer and alulose .

The cocoa powder, skim milk powder, vegetable creamer and alulose are as described above.

The premix for cocoa beverages of the present application can improve the solubility and dispersibility by adding alulose to the sugar and reduce the bitter taste and the rough taste of the cocoa powder to prepare a premix for cocoa beverages with improved solubility and texture .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of sensory evaluation according to the ratio of alulose added to a premix for cocoa beverage. FIG.

Hereinafter, the present application will be described in more detail by way of examples. However, these embodiments are for illustrative purposes only, and the scope of the present application is not limited to these embodiments.

Example 1: Preparation of premix for cocoa beverage

The premixes for cocoa beverages of Comparative Examples and Experimental Examples 1 to 5 were prepared with the composition shown in Table 1 below. In particular, the content of sugar, maltodextrin, alulose, and steviol glycosides blended in a premix for cocoa beverage was prepared with different conditions as shown in Table 1.

Raw material name Comparative Example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 One Sugar 50.00 45.00 40.00 35.00 20.00 15.00 2 Maltodextrin 9.93 4.93 3 Alulous 5.00 10.00 15.00 20.00 30.00 4 Steviol glycoside 0.02 0.07 0.07 5 Cocoa powder 25.00 25.00 25.00 25.00 25.00 25.00 6 Flavoring agent 0.80 0.80 0.80 0.80 0.80 0.80 7 Vegetable creamer 18.00 18.00 18.00 18.00 18.00 18.00 8 Skim milk powder 5.00 5.00 5.00 5.00 5.00 5.00 9 Guar gum 0.20 0.20 0.20 0.20 0.20 0.20 10 Purified salt 0.50 0.50 0.50 0.50 0.50 0.50 11 Silicon dioxide 0.50 0.50 0.50 0.48 0.50 0.50 Sum 100.00 100.00 100.00 100.00 100.00 100.00 Sweetness 50.00 48.00 46.00 49.00 49.50 50.50

The preparation of the premix for cocoa beverage using the above composition is as follows. Firstly, cocoa powder (Cargill, fat 10-12%), vegetable creamer (Heochang dairy), and skim milk powder (Seoul milk) were prepared and quantitatively measured. (98% or more in purity), maltodextrin (QINHUANG DAO LIHUA STARCH CO.LTD), steviol glycoside (more than 97% of purity, Rebaudioside A), and alulose (crystal alulous, CJ Cheiljedang, ) Were separately prepared by quantitative measurement. The prepared raw materials were sequentially added to a zero-gravity mixer (F20, Sejitech), and then stirred continuously at 40 RPM. (MSC), refined salt (one week salt), silicon dioxide (PT.PQ SILICAS INDONESIA) and flavoring agent (Borax / Bell) were measured and added to the remaining raw materials after 1 minute from the start of stirring . After all the raw materials were charged, they were continuously stirred at the same speed for 15 minutes to uniformly mix the entire raw materials and recovered and used as Comparative Examples and Experimental Examples 1 to 5.

Example 2: Determination of solubility and dispersibility of premix for cocoa beverage

In general, a premix for cocoa beverage is distributed in the form of powder in order to facilitate the storage and management of the product during distribution, and the liquid premix such as water or milk is added to the premix for cocoa beverage, It is common. However, due to the insolubility of the cocoa powder, which is the main material of the cocoa beverage drink premix, it is not well dispersed when dissolved in liquid raw materials such as water or milk, and it takes a long time to lump or dissolve. .

In this Example, the solubility and dispersibility of beverages prepared using the various premixes for cocoa beverages prepared in Example 1 were measured, and the effects of the added aluloses were compared.

First, 100 g of purified water was added to a beaker and placed in a stirrer (Thermo Scientific, Poly15), and the temperature of the purified water was adjusted to 5 ° C, 25 ° C and 60 ° C. 10 g of each of the samples of the above Comparative Examples and Experimental Examples 1 to 5 was added and stirred at 200 RPM for 10 minutes to measure the time for dissolving all the premixes for cocoa beverage. However, for samples that did not dissolve in excess of 10 minutes, stirring was stopped and the undissolved powder samples were filtered to determine the weight of the remaining powder samples.

As a result, it was confirmed that the Comparative Examples added to the 60 ° C water and the Experimental Examples 1 to 5 were all dissolved within 3 to 5 minutes. In particular, it was confirmed that the higher the amount of alululose added, the faster the dissolution rate and the dispersion rate. As a result of comparing the weight of the remaining cocoa beverage-use premixes, it was found that the higher the addition amount of alululose was, the higher the solubility and the dispersibility were. It was confirmed that more samples were dissolved (Table 2).

Specifically, when 10 g of cocoa beverage pre-mix was added to 100 g of water and stirred at 200 RPM at 5 캜, the dissolution amounts of Experimental Examples 1 to 5 were respectively 6.52%, 15.22%, 21.74%, 47.83% , And 76.09% respectively.

When 100 g of water was mixed with 10 g of cocoa beverage pre-mix and stirred at 200 RPM at 25 DEG C, the dissolution amounts of Experimental Examples 1 to 5 were 6%, 16%, 36%, 42% Respectively.

Temperature Classification Comparative Example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 5 ℃ Amount dissolved (g) 4.6 g 4.9 g 5.3 g 5.6 g 6.8 g 8.1 g Complete dissolution time - - - - - - 25 ℃ Amount dissolved (g) 5.0g 5.3 g 5.8 g 6.8 g 7.1 g 8.7 g Complete dissolution time - - - - - - 60 ° C Amount dissolved (g) 10.0 g 10.0 g 10.0 g 10.0 g 10.0 g 10.0 g Complete dissolution time 4 minutes 18 seconds 4 minutes 06 seconds 3 minutes 47 seconds 3 minutes 32 seconds 3 minutes 17 seconds 3 minutes 2 seconds

The stirring speed was accelerated to 300 RPM at 60 ℃, where the dissolution and dispersibility of the premix for cocoa beverage was the best.

As a result, it was confirmed that the higher the addition amount of alululose was, the faster the dissolution and dispersion rate was, and the shorter the complete dissolution time was, the more the stirring speed was increased (Table 3).

Specifically, when 10 g of cocoa beverage pre-mix was added to 100 g of water and stirred at 200 RPM at 60 ° C, the dissolution times of Experimental Examples 1 to 5 were 4.65%, 12.02%, 17.83%, and 23.64%, respectively, , And 29.46% respectively.

In addition, when 10 g of the cocoa beverage pre-mix was added to 100 g of water and stirred at 60 RPM at 300 rpm, the dissolution times of Experimental Examples 1 to 5 were 3.16%, 10%, 11.58%, 20.53% Respectively.

Temperature Classification Comparative Example Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 60 ° C 200 RPM 4 minutes 18 seconds 4 minutes 06 seconds 3 minutes 47 seconds 3 minutes 32 seconds 3 minutes 17 seconds 3 minutes 2 seconds 300 RPM 3 minutes 10 seconds 3 minutes 04 seconds 2 minutes 51 seconds 2 minutes 48 seconds 2 minutes 31 seconds 1 minute 52 seconds

In the case of producing cocoa beverages, the mixing ratio of the cocoa beverage may vary depending on the specifications of the mixer. However, when the cocoa beverage is manufactured at a speed of 200 to 300 RPM or higher, the premix for alohol-added cocoa beverage is completely dissolved and dispersed. It can be predicted that the dissolution and dispersion rate will be higher than when the premix for cocoa beverage is added, resulting in a significantly increased production speed of the beverage. This suggests that efficiency can be improved in cafes and restaurants that manufacture and sell cocoa beverages, and convenience of consumers can be enhanced.

Experimental Example 2: Sensory evaluation of cocoa

The sensory qualities of cocoa beverages prepared by mixing the premixes for various cocoa beverage prepared in Example 1 with milk were evaluated for each of 40 female and male panelists trained. Specifically, for the sensory evaluation, 20 g of the prepared premix for cocoa beverage was weighed and 200 ml of warm milk was further mixed to prepare a cocoa beverage, and the prepared beverage was provided to a panel to compare its sensory quality.

More specifically, each sample numbered with a three-digit random number is prepared, and arbitrarily selected one of the samples is provided to each panel to be ingested, and then the given attributes (milk softness, body feel (thick), bitter taste, (Toughness), odor) were expressed by the 5 point scaling method. The results are shown in Table 1. The results of the T-test were compared with those of the comparative sample and the experimental sample (p <0.05).

As a result, it was confirmed that the comparative example in which sugar is used has significantly higher bitter taste and toughness specific to cocoa powder as in ordinary cocoa beverage. In Experimental Examples 1 to 3 in which alululose was added in place of 5 to 15 parts by weight of alulose instead of sugar, bitterness and toughness were not improved with similar sensory qualities as Comparative Example, It was confirmed that the bitterness and toughness of Test Examples 4 to 5, which were added in a large amount in an amount of 30 parts by weight, were significantly reduced compared with Comparative Examples. In addition, in Experimental Examples 4 to 5, additional effects were observed in that the softness of the milk and the body feel (weight of the sample) were significantly increased.

milk body bitter Aft continuity Odor Comparative Example 3.7 3.55 4.25 3.65 2.65 Experimental Example 4 4.1 4 3.2 2.7 1.55 Experimental Example 5 4.3 4.4 3.1 2.4 1.65

This is a result of the effect of alululose, which turns the cocoa powder into a soft and clean neck, which is a rough and rough texture of the powder, and is masked by the negative bitterness and odor of the cocoa powder.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all aspects and not restrictive. The scope of the present application is to be interpreted as being within the scope of the present application, all changes or modifications derived from the meaning and scope of the appended claims and from their equivalents rather than the detailed description.

Claims (13)

A premix for cocoa beverages which improves the solubility of a premix for cocoa beverages comprising cocoa powder, skim milk powder, vegetable creamer and alulose.
The cocoa beverage according to claim 1, wherein the cocoa powder is contained in an amount of 15 to 40 parts by weight based on 100 parts by weight of the total amount of the premix for cocoa beverage, the skim milk powder is contained in an amount of 1 to 10 parts by weight based on 100 parts by weight of the whole cocoa beverage drink, Wherein the vegetable creamer is contained in an amount of 10 to 30 parts by weight based on 100 parts by weight of the whole of the premix for cocoa beverage.
The premix for cocoa beverage according to claim 1, wherein the allyl is contained in an amount of 5 to 50 parts by weight based on 100 parts by weight of the entire premix for cocoa beverage.
The premix for cocoa beverage according to claim 1, further comprising sugar, wherein the sugar and the allyl are included in an amount of 5 to 60 parts by weight based on 100 parts by weight of the whole of the premix for cocoa beverage.
5. The premix for cocoa beverage according to claim 4, wherein the sugar and alulose are contained in a mixing ratio of 10: 1 to 0.5: 1.
The premix for cocoa beverage according to claim 1, further comprising a high sweetener, wherein said high sweetener is included in an amount of 0.001 to 1 part by weight based on 100 parts by weight of the whole of the premix for cocoa beverage.
7. The premix for cocoa beverage according to claim 6, wherein the high sweetener is Rebaudioside A, or enzyme treated stevia.
The premix for a cocoa beverage according to claim 1, wherein the solubility of the cocoa beverage premix is increased by 5% to 100% at 5 占 폚 or 25 占 폚 in the dissolution amount compared to the premix containing only sugar and only sugar.
The premix for cocoa beverage according to claim 1, further comprising at least one selected from the group consisting of flavoring agents, gums, refined salts and silicon dioxide.
The premix for cocoa beverage according to claim 1, wherein the premix for cocoa beverage has improved quality.
A method for preparing a premix for a cocoa beverage, wherein the solubility of the premix for cocoa beverages is improved, comprising mixing the cocoa powder skimmed milk powder, vegetable creamer and alululose.
A method for improving the solubility of a premix for a cocoa beverage, which comprises mixing a cocoa powder, a skim milk powder, a vegetable creamer and an allylose to prepare a premix for a cocoa beverage.
13. The method of claim 12, wherein the improvement in solubility of the cocoa beverage premix is such that the solubility of the cocoa beverage premix is increased by 5% to 100% Way.

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