WO2017077754A1 - Composition for chocolate drink - Google Patents
Composition for chocolate drink Download PDFInfo
- Publication number
- WO2017077754A1 WO2017077754A1 PCT/JP2016/073426 JP2016073426W WO2017077754A1 WO 2017077754 A1 WO2017077754 A1 WO 2017077754A1 JP 2016073426 W JP2016073426 W JP 2016073426W WO 2017077754 A1 WO2017077754 A1 WO 2017077754A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- chocolate
- composition
- instant
- drink
- water
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 121
- 239000000203 mixture Substances 0.000 title claims abstract description 81
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000003349 gelling agent Substances 0.000 claims abstract description 28
- 229920001169 thermoplastic Polymers 0.000 claims abstract description 26
- 239000004416 thermosoftening plastic Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 17
- 239000000194 fatty acid Substances 0.000 claims description 17
- 229930195729 fatty acid Natural products 0.000 claims description 17
- -1 sorbitan fatty acid esters Chemical class 0.000 claims description 15
- 150000002148 esters Chemical class 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000008346 aqueous phase Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 235000019322 gelatine Nutrition 0.000 claims description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 235000010419 agar Nutrition 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 6
- 239000012071 phase Substances 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 abstract description 104
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 7
- 238000004062 sedimentation Methods 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 20
- 238000003860 storage Methods 0.000 description 13
- 238000003756 stirring Methods 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000001556 precipitation Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013585 weight reducing agent Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Definitions
- the present invention relates to a composition capable of easily preparing a chocolate drink.
- Non-patent Document 1 A method for preparing a chocolate drink using a commercially available chocolate exists on the Internet (Non-patent Document 1).
- An object of the present invention is to provide a composition capable of easily preparing a chocolate drink. Moreover, let the obtained chocolate drink be a thing excellent in the dispersibility.
- Patent Document 1 trehalose needs to be used in a large amount, which is expensive and lacks versatility.
- Non-Patent Document 1 it is necessary to chop chocolate finely in advance, and this also lacks versatility.
- the inventor has intensively studied to solve the problem. Then, a chocolate drink can be easily obtained by dissolving a composition containing a specific emulsifier and solidified by a thermoplastic gelling agent in a state where the chocolate is dispersed in hot water or warm milk, Moreover, it discovered that the chocolate drink obtained by doing in that way was suppressing precipitation of a cocoa, and completed this invention.
- the present invention (1) A composition for an instant chocolate drink, which is solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent, (2) The instant chocolate drink composition according to (1), wherein the water-soluble emulsifier is one or more selected from sugar esters of HLB 15 to 20, polyglycerin condensed ricinolate, and sorbitan fatty acid ester, (3) The instant chocolate drink composition according to (1), wherein the thermoplastic gelling agent is at least one selected from gelatin, agar, and carrageenan.
- thermoplastic gelling agent is at least one selected from gelatin, agar, and carrageenan.
- the step of preparing 2. Melting chocolate and dissolving one or more oil-soluble emulsifiers selected from sugar ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, 3.
- (21) A composition for an instant chocolate drink, solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent
- (22) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (21) is dissolved in hot water or heated milk
- (23) A method for producing an instant chocolate drink composition by the following steps, 1.
- a step of preparing a water phase by dissolving a water-soluble emulsifier and a thermoplastic gelling agent in water 2. Melting chocolate and dissolving oil-soluble emulsifier, 3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase; Pouring the mixture of 4.3 into a mold and solidifying; It is about.
- a composition capable of easily preparing a chocolate drink can be provided. And the chocolate drink by which precipitation for the cocoa content was suppressed can be obtained.
- the chocolate drink referred to in the present invention refers to a beverage in which a chocolate component is dissolved or dispersed in hot water or milk.
- a state in which precipitation of the cocoa content of the chocolate drink is suppressed even after being left for a certain time after preparation is evaluated as a desirable chocolate drink.
- the terms “dissolved”, “melted”, and “dispersed” are frequently used in relation to the instant chocolate drink composition, but the “instant chocolate drink composition” according to the present invention includes the components thereof. , And those that dissolve, melt or disperse in water. Therefore, even when the composition for instant chocolate drink is simply “dissolved”, “melting” and “dispersion” are included in the meaning.
- the composition for chocolate drinks referred to in the present invention is a composition that can be suitably used for preparing chocolate drinks. Specifically, it refers to a composition capable of preparing a chocolate drink simply by dissolving the composition in hot water or warm milk. However, the aspect which eats the said composition for chocolate drinks as it is is not denied.
- the composition for instant chocolate drinks referred to in the present invention is a composition for preparing a chocolate drink in a short time by dissolving in hot water or warm milk among the composition for chocolate drinks as described above. To tell. Specifically, the composition is such that a chocolate drink can be obtained within 3 minutes after stirring into hot water or milk at 60 ° C. or higher and stirring with a spoon.
- the composition for instant chocolate drinks according to the present invention itself needs a certain storage stability.
- the storage stability mentioned here refers to a state in which emulsification is stable even after storage for a certain period. A specific evaluation method is described in the Examples, but it is necessary that the mass reduction due to evaporation from the composition surface during storage is a certain ratio or less.
- the water-soluble emulsifier referred to in the present invention is an emulsifier having a property of being soluble in water, and means an emulsifier having an HLB of 8 to 20.
- the HLB is more desirably 13 to 20, and further desirably 15 to 20.
- examples of the emulsifier used include sugar ester, polyglycerin condensed ricinolate (sometimes abbreviated as PGPR), and sorbitan fatty acid ester, more preferably sugar ester and PGPR, and more preferably sugar ester.
- the amount of the emulsifier is desirably 0.1 to 5% by weight in the instant chocolate drink composition, more desirably 0.3 to 3% by weight, and further desirably 0.5 to 2% by weight. is there.
- Use of an appropriate amount of an appropriate emulsifier contributes to improved solubility and storage stability.
- the thermoplastic gelling agent referred to in the present invention refers to a gelling agent that becomes liquid by heating and forms a gel again when the temperature is lowered again.
- Specific examples include gelatin, agar, and carrageenan, and more preferably gelatin.
- the amount of the thermoplastic gelling agent is desirably 1 to 10% by weight in the instant chocolate drink composition, more desirably 2 to 8% by weight, and further desirably 3 to 6% by weight.
- the instant chocolate drink composition becomes a solid form that is convenient to handle at room temperature, and contributes to improved solubility during use.
- the oil-soluble emulsifier referred to in the present invention is an emulsifier having a property of being soluble in oil, and means an emulsifier having an HLB of 0 to 7.
- the HLB is more preferably 0 to 5, and further preferably 0 to 3.
- the emulsifier to be used include sugar esters, glycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters, more preferably sugar esters and glycerin fatty acid esters, and even more preferably sugar esters.
- the amount of the emulsifier is desirably 0.1 to 5% by weight in the instant chocolate drink composition, more desirably 0.3 to 3% by weight, and further desirably 0.5 to 2% by weight. is there.
- Use of an appropriate amount of an appropriate emulsifier contributes to improvement in solubility.
- the chocolate used in the present invention can be a commercially available chocolate.
- the amount is desirably 20 to 65% by weight in the instant chocolate drink composition, more desirably 30 to 65% by weight, and further desirably 45 to 60% by weight.
- a chocolate flavor with a preferred flavor can be obtained.
- an “aqueous phase” in which a water-soluble emulsifier and a thermoplastic gelling agent are dissolved in water is prepared.
- it can be easily dissolved by heating to 60 ° C. and stirring with a mixer.
- “Homomixer” manufactured by Primex may be mentioned.
- the stirring condition is preferably 2000 rpm for 10 minutes.
- the stirring is preferably carried out while maintaining a temperature of 60 to 65 ° C. while heating with a hot water bath.
- the chocolate is melted with a hot water bath, and the oil-soluble emulsifier is dissolved therein.
- the temperature is 60-65 ° C. Once dissolved, add little by little to the aqueous phase prepared above. At this time, stirring is constantly performed. When all is added, stir for another 5 minutes. Moreover, it is desirable to raise the stirring speed in this case to 4000 rpm. In this case, it is preferable to carry out the process while maintaining a temperature of 60 to 65 ° C. while heating with a hot water bath.
- the mixture After stirring, the mixture is poured into a mold such as a silicon mold and solidified.
- the conditions for solidification are 5 ° C. and about 30 minutes. Depending on the size of the mold, a long time may be required for solidification.
- the solidified composition can be easily dissolved by putting it in hot water or warm milk to obtain a delicious chocolate drink.
- the chocolate drink obtained here has the characteristic that even if it is left for a certain period of time, the cocoa content is difficult to precipitate. The reason is unclear, but it is thought that the use of emulsifiers and gelling agents has an influence.
- other raw materials can be appropriately used as long as the effects of the present invention are not hindered. For example, fresh cream can be used as part of the aqueous phase. Examples are described below.
- Example 2 there was little decrease in mass during refrigerated storage, and the storage stability was good. In addition, it was assumed that the decrease in mass was small because drying during refrigerated storage was suppressed due to stable emulsification.
- the instant chocolate drink composition according to the present invention easily dissolved, had good dispersibility in the chocolate drink, and preferred flavor. In particular, the precipitation of cocoa on the bottom of the container during eating was also suppressed, and it was speculated that it had a good effect on flavor improvement.
- the composition for instant chocolate drinks according to the present invention has a characteristic texture per se, and is preferable even when eaten without being a chocolate drink.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The present invention addresses the problem of providing a composition by which a chocolate drink can be easily prepared. Also, the present invention addresses the problem of improving the dispersibility of the chocolate drink thus prepared.
The present invention has been completed on the basis of the findings that a chocolate drink can be easily obtained by dissolving a composition, said composition containing a specific emulsifier and having been solidified using a thermoplastic gelling agent in a state where chocolate is dispersed, in hot water or milk and that, in the chocolate drink thus obtained, the sedimentation of cocoa omponents is regulated.
Description
本発明は、容易にチョコレートドリンクを調製できる組成物に関するものである。
The present invention relates to a composition capable of easily preparing a chocolate drink.
チョコレートドリンクは、湯ないし温めた牛乳等にチョコレートを入れて溶かし、調製されることが多い。
手軽にチョコレートドリンクを楽しむため、原材料を粉末化したものについての出願も存在する(特許文献１）。
市販のチョコレートを使用したチョコレートドリンクの調製法は、インターネット上に存在する（非特許文献１）。 Chocolate drinks are often prepared by melting chocolate in hot water or warm milk.
In order to easily enjoy chocolate drinks, there are also applications for powdered raw materials (Patent Document 1).
A method for preparing a chocolate drink using a commercially available chocolate exists on the Internet (Non-patent Document 1).
手軽にチョコレートドリンクを楽しむため、原材料を粉末化したものについての出願も存在する(特許文献１）。
市販のチョコレートを使用したチョコレートドリンクの調製法は、インターネット上に存在する（非特許文献１）。 Chocolate drinks are often prepared by melting chocolate in hot water or warm milk.
In order to easily enjoy chocolate drinks, there are also applications for powdered raw materials (Patent Document 1).
A method for preparing a chocolate drink using a commercially available chocolate exists on the Internet (Non-patent Document 1).
本発明は、簡易にチョコレートドリンクを調製可能な組成物を提供することを課題とする。また、得られたチョコレートドリンクは、分散性に優れたものであることを課題とする。
An object of the present invention is to provide a composition capable of easily preparing a chocolate drink. Moreover, let the obtained chocolate drink be a thing excellent in the dispersibility.
特許文献１に記載されている方法では、トレハロースを大量に使用する必要があり、コストが高く汎用性に欠けるものであった。
非特許文献１に記載されている方法では、事前にチョコレートを細かく刻む必要があり、こちらも汎用性に欠けるものであった。
本発明者は、課題解決のため、鋭意検討を行った。すると、特定の乳化剤を含有し、チョコレートが分散された状態で熱可塑性ゲル化剤により固化された組成物を、湯中ないし温めた牛乳中で溶解することで容易にチョコレートドリンクが得られること、またそのようにして得られたチョコレートドリンクは、ココア分の沈殿が抑制されていることを見出し、本発明を完成させた。 In the method described in Patent Document 1, trehalose needs to be used in a large amount, which is expensive and lacks versatility.
In the method described in Non-Patent Document 1, it is necessary to chop chocolate finely in advance, and this also lacks versatility.
The inventor has intensively studied to solve the problem. Then, a chocolate drink can be easily obtained by dissolving a composition containing a specific emulsifier and solidified by a thermoplastic gelling agent in a state where the chocolate is dispersed in hot water or warm milk, Moreover, it discovered that the chocolate drink obtained by doing in that way was suppressing precipitation of a cocoa, and completed this invention.
非特許文献１に記載されている方法では、事前にチョコレートを細かく刻む必要があり、こちらも汎用性に欠けるものであった。
本発明者は、課題解決のため、鋭意検討を行った。すると、特定の乳化剤を含有し、チョコレートが分散された状態で熱可塑性ゲル化剤により固化された組成物を、湯中ないし温めた牛乳中で溶解することで容易にチョコレートドリンクが得られること、またそのようにして得られたチョコレートドリンクは、ココア分の沈殿が抑制されていることを見出し、本発明を完成させた。 In the method described in Patent Document 1, trehalose needs to be used in a large amount, which is expensive and lacks versatility.
In the method described in Non-Patent Document 1, it is necessary to chop chocolate finely in advance, and this also lacks versatility.
The inventor has intensively studied to solve the problem. Then, a chocolate drink can be easily obtained by dissolving a composition containing a specific emulsifier and solidified by a thermoplastic gelling agent in a state where the chocolate is dispersed in hot water or warm milk, Moreover, it discovered that the chocolate drink obtained by doing in that way was suppressing precipitation of a cocoa, and completed this invention.
即ち本発明は、
（１）水溶性乳化剤及び熱可塑性ゲル化剤を含有する水相に、油溶性乳化剤が溶解されたチョコレートが分散した状態で固化された、インスタントチョコレートドリンク用組成物、
（２）水溶性乳化剤がHLB１５～２０のシュガーエステル、ポリグリセリン縮合リシノレート、ソルビタン脂肪酸エステルから選ばれる1以上である、（１）記載のインスタントチョコレートドリンク用組成物、
（３）熱可塑性ゲル化剤がゼラチン、寒天、カラギーナンから選ばれる1以上である、（１）記載のインスタントチョコレートドリンク用組成物、
（４）熱可塑性ゲル化剤がゼラチン、寒天、カラギーナンから選ばれる1以上である、（２）記載のインスタントチョコレートドリンク用組成物、
（５）熱可塑性ゲル化剤の量が３～６重量％である、（１）記載のインスタントチョコレートドリンク用組成物、
（６）熱可塑性ゲル化剤の量が３～６重量％である、（２）記載のインスタントチョコレートドリンク用組成物、
（７）熱可塑性ゲル化剤の量が３～６重量％である、（３）記載のインスタントチョコレートドリンク用組成物、
（８）熱可塑性ゲル化剤の量が３～６重量％である、（４）記載のインスタントチョコレートドリンク用組成物、
（９）（１）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１０）（５）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１１）（７）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１２）（８）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１３）以下の工程による、インスタントチョコレートドリンク用組成物の製造法、
１．水に水溶性乳化剤、熱可塑性ゲル化剤を溶解し水相を調製する工程、
２．チョコレートを融解し、油溶性乳化剤を溶解する工程、
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程、
４．３の混合物を型に流し込み、固化する工程、
（１４）以下の工程による、（１３）記載のインスタントチョコレートドリンク用組成物の製造法、
１．水にHLB１５～２０のシュガーエステル、ポリグリセリン縮合リシノレート、ソルビタン脂肪酸エステルから選ばれる1以上の水溶性乳化剤、及びゼラチン、寒天、カラギーナンから選ばれる1以上の熱可塑性ゲル化剤を溶解し水相を調製する工程、
２．チョコレートを融解し、シュガーエステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルから選ばれる1以上の油溶性乳化剤を溶解する工程、
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程、
４．３の混合物を型に流し込み、固化する工程、
に関するものである。
また換言すれば、
（２１）水溶性乳化剤及び熱可塑性ゲル化剤を含有する水相に、油溶性乳化剤が溶解されたチョコレートが分散した状態で固化された、インスタントチョコレートドリンク用組成物、
（２２）（２１）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（２３）以下の工程による、インスタントチョコレートドリンク用組成物の製造法、
１．水に水溶性乳化剤、熱可塑性ゲル化剤を溶解し水相を調製する工程、
２．チョコレートを融解し、油溶性乳化剤を溶解する工程、
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程、
４．３の混合物を型に流し込み、固化する工程、
に関するものである。 That is, the present invention
(1) A composition for an instant chocolate drink, which is solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent,
(2) The instant chocolate drink composition according to (1), wherein the water-soluble emulsifier is one or more selected from sugar esters of HLB 15 to 20, polyglycerin condensed ricinolate, and sorbitan fatty acid ester,
(3) The instant chocolate drink composition according to (1), wherein the thermoplastic gelling agent is at least one selected from gelatin, agar, and carrageenan.
(4) The instant chocolate drink composition according to (2), wherein the thermoplastic gelling agent is at least one selected from gelatin, agar, and carrageenan.
(5) The instant chocolate drink composition according to (1), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(6) The instant chocolate drink composition according to (2), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(7) The instant chocolate drink composition according to (3), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(8) The instant chocolate drink composition according to (4), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(9) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (1) is dissolved in hot water or heated milk;
(10) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (5) is dissolved in hot water or heated milk,
(11) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (7) is dissolved in hot water or heated milk,
(12) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (8) is dissolved in hot water or heated milk;
(13) A process for producing an instant chocolate drink composition by the following steps,
1. A step of preparing a water phase by dissolving a water-soluble emulsifier and a thermoplastic gelling agent in water;
2. Melting chocolate and dissolving oil-soluble emulsifier,
3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase;
Pouring the mixture of 4.3 into a mold and solidifying;
(14) A method for producing an instant chocolate drink composition according to (13), comprising the following steps:
1. Dissolve one or more water-soluble emulsifier selected from sugar esters of HLB 15-20, polyglycerin condensed ricinolate, sorbitan fatty acid ester, and one or more thermoplastic gelling agents selected from gelatin, agar, and carrageenan in water to form an aqueous phase. The step of preparing,
2. Melting chocolate and dissolving one or more oil-soluble emulsifiers selected from sugar ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester,
3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase;
Pouring the mixture of 4.3 into a mold and solidifying;
It is about.
In other words,
(21) A composition for an instant chocolate drink, solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent,
(22) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (21) is dissolved in hot water or heated milk;
(23) A method for producing an instant chocolate drink composition by the following steps,
1. A step of preparing a water phase by dissolving a water-soluble emulsifier and a thermoplastic gelling agent in water;
2. Melting chocolate and dissolving oil-soluble emulsifier,
3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase;
Pouring the mixture of 4.3 into a mold and solidifying;
It is about.
（１）水溶性乳化剤及び熱可塑性ゲル化剤を含有する水相に、油溶性乳化剤が溶解されたチョコレートが分散した状態で固化された、インスタントチョコレートドリンク用組成物、
（２）水溶性乳化剤がHLB１５～２０のシュガーエステル、ポリグリセリン縮合リシノレート、ソルビタン脂肪酸エステルから選ばれる1以上である、（１）記載のインスタントチョコレートドリンク用組成物、
（３）熱可塑性ゲル化剤がゼラチン、寒天、カラギーナンから選ばれる1以上である、（１）記載のインスタントチョコレートドリンク用組成物、
（４）熱可塑性ゲル化剤がゼラチン、寒天、カラギーナンから選ばれる1以上である、（２）記載のインスタントチョコレートドリンク用組成物、
（５）熱可塑性ゲル化剤の量が３～６重量％である、（１）記載のインスタントチョコレートドリンク用組成物、
（６）熱可塑性ゲル化剤の量が３～６重量％である、（２）記載のインスタントチョコレートドリンク用組成物、
（７）熱可塑性ゲル化剤の量が３～６重量％である、（３）記載のインスタントチョコレートドリンク用組成物、
（８）熱可塑性ゲル化剤の量が３～６重量％である、（４）記載のインスタントチョコレートドリンク用組成物、
（９）（１）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１０）（５）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１１）（７）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１２）（８）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（１３）以下の工程による、インスタントチョコレートドリンク用組成物の製造法、
１．水に水溶性乳化剤、熱可塑性ゲル化剤を溶解し水相を調製する工程、
２．チョコレートを融解し、油溶性乳化剤を溶解する工程、
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程、
４．３の混合物を型に流し込み、固化する工程、
（１４）以下の工程による、（１３）記載のインスタントチョコレートドリンク用組成物の製造法、
１．水にHLB１５～２０のシュガーエステル、ポリグリセリン縮合リシノレート、ソルビタン脂肪酸エステルから選ばれる1以上の水溶性乳化剤、及びゼラチン、寒天、カラギーナンから選ばれる1以上の熱可塑性ゲル化剤を溶解し水相を調製する工程、
２．チョコレートを融解し、シュガーエステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルから選ばれる1以上の油溶性乳化剤を溶解する工程、
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程、
４．３の混合物を型に流し込み、固化する工程、
に関するものである。
また換言すれば、
（２１）水溶性乳化剤及び熱可塑性ゲル化剤を含有する水相に、油溶性乳化剤が溶解されたチョコレートが分散した状態で固化された、インスタントチョコレートドリンク用組成物、
（２２）（２１）記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法、
（２３）以下の工程による、インスタントチョコレートドリンク用組成物の製造法、
１．水に水溶性乳化剤、熱可塑性ゲル化剤を溶解し水相を調製する工程、
２．チョコレートを融解し、油溶性乳化剤を溶解する工程、
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程、
４．３の混合物を型に流し込み、固化する工程、
に関するものである。 That is, the present invention
(1) A composition for an instant chocolate drink, which is solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent,
(2) The instant chocolate drink composition according to (1), wherein the water-soluble emulsifier is one or more selected from sugar esters of HLB 15 to 20, polyglycerin condensed ricinolate, and sorbitan fatty acid ester,
(3) The instant chocolate drink composition according to (1), wherein the thermoplastic gelling agent is at least one selected from gelatin, agar, and carrageenan.
(4) The instant chocolate drink composition according to (2), wherein the thermoplastic gelling agent is at least one selected from gelatin, agar, and carrageenan.
(5) The instant chocolate drink composition according to (1), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(6) The instant chocolate drink composition according to (2), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(7) The instant chocolate drink composition according to (3), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(8) The instant chocolate drink composition according to (4), wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight,
(9) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (1) is dissolved in hot water or heated milk;
(10) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (5) is dissolved in hot water or heated milk,
(11) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (7) is dissolved in hot water or heated milk,
(12) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (8) is dissolved in hot water or heated milk;
(13) A process for producing an instant chocolate drink composition by the following steps,
1. A step of preparing a water phase by dissolving a water-soluble emulsifier and a thermoplastic gelling agent in water;
2. Melting chocolate and dissolving oil-soluble emulsifier,
3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase;
Pouring the mixture of 4.3 into a mold and solidifying;
(14) A method for producing an instant chocolate drink composition according to (13), comprising the following steps:
1. Dissolve one or more water-soluble emulsifier selected from sugar esters of HLB 15-20, polyglycerin condensed ricinolate, sorbitan fatty acid ester, and one or more thermoplastic gelling agents selected from gelatin, agar, and carrageenan in water to form an aqueous phase. The step of preparing,
2. Melting chocolate and dissolving one or more oil-soluble emulsifiers selected from sugar ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester,
3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase;
Pouring the mixture of 4.3 into a mold and solidifying;
It is about.
In other words,
(21) A composition for an instant chocolate drink, solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent,
(22) A method for producing a chocolate drink, wherein the composition for instant chocolate drink according to (21) is dissolved in hot water or heated milk;
(23) A method for producing an instant chocolate drink composition by the following steps,
1. A step of preparing a water phase by dissolving a water-soluble emulsifier and a thermoplastic gelling agent in water;
2. Melting chocolate and dissolving oil-soluble emulsifier,
3. Mixing the chocolate in which the two oil-soluble emulsifiers are dissolved in the aqueous phase;
Pouring the mixture of 4.3 into a mold and solidifying;
It is about.
本発明により、簡易にチョコレートドリンクを調製可能な組成物を提供することが出来る。そして、ココア分の沈殿が抑制されたチョコレートドリンクを得ることが出来る。
According to the present invention, a composition capable of easily preparing a chocolate drink can be provided. And the chocolate drink by which precipitation for the cocoa content was suppressed can be obtained.
本発明で言うチョコレートドリンクは、湯中ないし牛乳中にチョコレート成分が溶解ないし分散している飲料を言う。特に本発明では、調製後一定時間放置しても、チョコレートドリンクのココア分の沈殿が抑制された状態を、望ましいチョコレートドリンクと評価する。
なお、本発明では、インスタントチョコレートドリンク用組成物に関し「溶解」、「融解」、「分散」の語を多用するが、本発明に係る「インスタントチョコレートドリンク用組成物」には、その成分中に、水に溶解、融解、ないし分散するものが含まれている。よって、インスタントチョコレートドリンク用組成物について単に「溶解」というときでも、その意味中に「融解」や「分散」も含む。 The chocolate drink referred to in the present invention refers to a beverage in which a chocolate component is dissolved or dispersed in hot water or milk. In particular, in the present invention, a state in which precipitation of the cocoa content of the chocolate drink is suppressed even after being left for a certain time after preparation is evaluated as a desirable chocolate drink.
In the present invention, the terms “dissolved”, “melted”, and “dispersed” are frequently used in relation to the instant chocolate drink composition, but the “instant chocolate drink composition” according to the present invention includes the components thereof. , And those that dissolve, melt or disperse in water. Therefore, even when the composition for instant chocolate drink is simply “dissolved”, “melting” and “dispersion” are included in the meaning.
なお、本発明では、インスタントチョコレートドリンク用組成物に関し「溶解」、「融解」、「分散」の語を多用するが、本発明に係る「インスタントチョコレートドリンク用組成物」には、その成分中に、水に溶解、融解、ないし分散するものが含まれている。よって、インスタントチョコレートドリンク用組成物について単に「溶解」というときでも、その意味中に「融解」や「分散」も含む。 The chocolate drink referred to in the present invention refers to a beverage in which a chocolate component is dissolved or dispersed in hot water or milk. In particular, in the present invention, a state in which precipitation of the cocoa content of the chocolate drink is suppressed even after being left for a certain time after preparation is evaluated as a desirable chocolate drink.
In the present invention, the terms “dissolved”, “melted”, and “dispersed” are frequently used in relation to the instant chocolate drink composition, but the “instant chocolate drink composition” according to the present invention includes the components thereof. , And those that dissolve, melt or disperse in water. Therefore, even when the composition for instant chocolate drink is simply “dissolved”, “melting” and “dispersion” are included in the meaning.
本発明で言うチョコレートドリンク用組成物とは、チョコレートドリンクの調製に好適に使用できる組成物である。具体的には、当該組成物を湯中ないし温めた牛乳中で溶解するだけで、チョコレートドリンクを調製できる組成物を言う。但し、当該チョコレートドリンク用組成物を、そのまま食すような態様を否定するものではない。
The composition for chocolate drinks referred to in the present invention is a composition that can be suitably used for preparing chocolate drinks. Specifically, it refers to a composition capable of preparing a chocolate drink simply by dissolving the composition in hot water or warm milk. However, the aspect which eats the said composition for chocolate drinks as it is is not denied.
本発明で言う、インスタントチョコレートドリンク用組成物とは、上記のようなチョコレートドリンク用組成物のうち、湯中ないし温めた牛乳中で溶解することで、短時間でチョコレートドリンクが調製できる組成物を言う。具体的には、６０℃以上の湯ないし牛乳へ投入後、スプーンで攪拌して３分以内でチョコレートドリンクが得られるような組成物である。
なお、本発明に係るインスタントチョコレートドリンク用組成物は、それ自身、一定の保存安定性が必要である。ここで言う保存安定性とは、一定期間保存しても、乳化が安定している状態をいう。具体的な評価法は実施例に記載するが、保管中における、組成物表面からの蒸発に伴う質量減少が一定割合以下であることが必要である。 The composition for instant chocolate drinks referred to in the present invention is a composition for preparing a chocolate drink in a short time by dissolving in hot water or warm milk among the composition for chocolate drinks as described above. To tell. Specifically, the composition is such that a chocolate drink can be obtained within 3 minutes after stirring into hot water or milk at 60 ° C. or higher and stirring with a spoon.
In addition, the composition for instant chocolate drinks according to the present invention itself needs a certain storage stability. The storage stability mentioned here refers to a state in which emulsification is stable even after storage for a certain period. A specific evaluation method is described in the Examples, but it is necessary that the mass reduction due to evaporation from the composition surface during storage is a certain ratio or less.
なお、本発明に係るインスタントチョコレートドリンク用組成物は、それ自身、一定の保存安定性が必要である。ここで言う保存安定性とは、一定期間保存しても、乳化が安定している状態をいう。具体的な評価法は実施例に記載するが、保管中における、組成物表面からの蒸発に伴う質量減少が一定割合以下であることが必要である。 The composition for instant chocolate drinks referred to in the present invention is a composition for preparing a chocolate drink in a short time by dissolving in hot water or warm milk among the composition for chocolate drinks as described above. To tell. Specifically, the composition is such that a chocolate drink can be obtained within 3 minutes after stirring into hot water or milk at 60 ° C. or higher and stirring with a spoon.
In addition, the composition for instant chocolate drinks according to the present invention itself needs a certain storage stability. The storage stability mentioned here refers to a state in which emulsification is stable even after storage for a certain period. A specific evaluation method is described in the Examples, but it is necessary that the mass reduction due to evaporation from the composition surface during storage is a certain ratio or less.
本発明で言う水溶性乳化剤は、水に溶ける性質を有する乳化剤であり、HLBが８～２０の乳化剤をいう。HLBは、より望ましくは１３～２０であり、さらに望ましくは１５～２０である。
使用する乳化剤としては、シュガーエステル、ポリグリセリン縮合リシノレート（PGPRと略称する場合がある）、ソルビタン脂肪酸エステルを挙げることができ、より望ましくはシュガーエステル、PGPRであり、さらに望ましくはシュガーエステルである。
乳化剤の量は、インスタントチョコレートドリンク用組成物中に０．１～５重量％であることが望ましく、より望ましくは０．３～３重量％であり、さらに望ましくは０．５～２重量％である。適当な乳化剤を適当な量使用することで、溶解性の改善や保存安定性に寄与することとなる。 The water-soluble emulsifier referred to in the present invention is an emulsifier having a property of being soluble in water, and means an emulsifier having an HLB of 8 to 20. The HLB is more desirably 13 to 20, and further desirably 15 to 20.
Examples of the emulsifier used include sugar ester, polyglycerin condensed ricinolate (sometimes abbreviated as PGPR), and sorbitan fatty acid ester, more preferably sugar ester and PGPR, and more preferably sugar ester.
The amount of the emulsifier is desirably 0.1 to 5% by weight in the instant chocolate drink composition, more desirably 0.3 to 3% by weight, and further desirably 0.5 to 2% by weight. is there. Use of an appropriate amount of an appropriate emulsifier contributes to improved solubility and storage stability.
使用する乳化剤としては、シュガーエステル、ポリグリセリン縮合リシノレート（PGPRと略称する場合がある）、ソルビタン脂肪酸エステルを挙げることができ、より望ましくはシュガーエステル、PGPRであり、さらに望ましくはシュガーエステルである。
乳化剤の量は、インスタントチョコレートドリンク用組成物中に０．１～５重量％であることが望ましく、より望ましくは０．３～３重量％であり、さらに望ましくは０．５～２重量％である。適当な乳化剤を適当な量使用することで、溶解性の改善や保存安定性に寄与することとなる。 The water-soluble emulsifier referred to in the present invention is an emulsifier having a property of being soluble in water, and means an emulsifier having an HLB of 8 to 20. The HLB is more desirably 13 to 20, and further desirably 15 to 20.
Examples of the emulsifier used include sugar ester, polyglycerin condensed ricinolate (sometimes abbreviated as PGPR), and sorbitan fatty acid ester, more preferably sugar ester and PGPR, and more preferably sugar ester.
The amount of the emulsifier is desirably 0.1 to 5% by weight in the instant chocolate drink composition, more desirably 0.3 to 3% by weight, and further desirably 0.5 to 2% by weight. is there. Use of an appropriate amount of an appropriate emulsifier contributes to improved solubility and storage stability.
本発明で言う熱可塑性ゲル化剤とは、加熱により液状となり、再度温度を下げると再びゲルを形成するゲル化剤を言う。具体的にはゼラチン、寒天、カラギーナンを挙げることが出来、より望ましくはゼラチンである。
熱可塑性ゲル化剤の量は、インスタントチョコレートドリンク用組成物中に１～１０重量％であることが望ましく、より望ましくは２～８重量％であり、さらに望ましくは３～６重量％である。
適当な熱可塑性ゲル化剤を適当な量使用することで、インスタントチョコレートドリンク用組成物としては、常温で取扱い便利な固形状となり、使用に際しては、溶解性の改善に寄与することとなる。 The thermoplastic gelling agent referred to in the present invention refers to a gelling agent that becomes liquid by heating and forms a gel again when the temperature is lowered again. Specific examples include gelatin, agar, and carrageenan, and more preferably gelatin.
The amount of the thermoplastic gelling agent is desirably 1 to 10% by weight in the instant chocolate drink composition, more desirably 2 to 8% by weight, and further desirably 3 to 6% by weight.
By using an appropriate amount of an appropriate thermoplastic gelling agent, the instant chocolate drink composition becomes a solid form that is convenient to handle at room temperature, and contributes to improved solubility during use.
熱可塑性ゲル化剤の量は、インスタントチョコレートドリンク用組成物中に１～１０重量％であることが望ましく、より望ましくは２～８重量％であり、さらに望ましくは３～６重量％である。
適当な熱可塑性ゲル化剤を適当な量使用することで、インスタントチョコレートドリンク用組成物としては、常温で取扱い便利な固形状となり、使用に際しては、溶解性の改善に寄与することとなる。 The thermoplastic gelling agent referred to in the present invention refers to a gelling agent that becomes liquid by heating and forms a gel again when the temperature is lowered again. Specific examples include gelatin, agar, and carrageenan, and more preferably gelatin.
The amount of the thermoplastic gelling agent is desirably 1 to 10% by weight in the instant chocolate drink composition, more desirably 2 to 8% by weight, and further desirably 3 to 6% by weight.
By using an appropriate amount of an appropriate thermoplastic gelling agent, the instant chocolate drink composition becomes a solid form that is convenient to handle at room temperature, and contributes to improved solubility during use.
本発明で言う油溶性乳化剤は、油に溶ける性質を有する乳化剤であり、HLBが０～７の乳化剤をいう。HLBは、より望ましくは０～５であり、さらに望ましくは０～３である。
使用する乳化剤としては、シュガーエステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルを挙げることができ、より望ましくはシュガーエステル、グリセリン脂肪酸エステルであり、さらに望ましくはシュガーエステルである。
乳化剤の量は、インスタントチョコレートドリンク用組成物中に０．１～５重量％であることが望ましく、より望ましくは０．３～３重量％であり、さらに望ましくは０．５～２重量％である。適当な乳化剤を適当な量使用することで、溶解性の改善に寄与することとなる。 The oil-soluble emulsifier referred to in the present invention is an emulsifier having a property of being soluble in oil, and means an emulsifier having an HLB of 0 to 7. The HLB is more preferably 0 to 5, and further preferably 0 to 3.
Examples of the emulsifier to be used include sugar esters, glycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters, more preferably sugar esters and glycerin fatty acid esters, and even more preferably sugar esters.
The amount of the emulsifier is desirably 0.1 to 5% by weight in the instant chocolate drink composition, more desirably 0.3 to 3% by weight, and further desirably 0.5 to 2% by weight. is there. Use of an appropriate amount of an appropriate emulsifier contributes to improvement in solubility.
使用する乳化剤としては、シュガーエステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルを挙げることができ、より望ましくはシュガーエステル、グリセリン脂肪酸エステルであり、さらに望ましくはシュガーエステルである。
乳化剤の量は、インスタントチョコレートドリンク用組成物中に０．１～５重量％であることが望ましく、より望ましくは０．３～３重量％であり、さらに望ましくは０．５～２重量％である。適当な乳化剤を適当な量使用することで、溶解性の改善に寄与することとなる。 The oil-soluble emulsifier referred to in the present invention is an emulsifier having a property of being soluble in oil, and means an emulsifier having an HLB of 0 to 7. The HLB is more preferably 0 to 5, and further preferably 0 to 3.
Examples of the emulsifier to be used include sugar esters, glycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters, more preferably sugar esters and glycerin fatty acid esters, and even more preferably sugar esters.
The amount of the emulsifier is desirably 0.1 to 5% by weight in the instant chocolate drink composition, more desirably 0.3 to 3% by weight, and further desirably 0.5 to 2% by weight. is there. Use of an appropriate amount of an appropriate emulsifier contributes to improvement in solubility.
本発明で使用するチョコレートは、市販のチョコレートを使用することが出来る。その量は、インスタントチョコレートドリンク用組成物中に２０～６５重量％が望ましく、より望ましくは３０～６５重量％であり、さらに望ましくは４５～６０重量％である。適当な量のチョコレートを使用することで、好ましい風味のチョコレートドリンクを得ることが出来る。
The chocolate used in the present invention can be a commercially available chocolate. The amount is desirably 20 to 65% by weight in the instant chocolate drink composition, more desirably 30 to 65% by weight, and further desirably 45 to 60% by weight. By using an appropriate amount of chocolate, a chocolate flavor with a preferred flavor can be obtained.
以下、本発明に係るインスタントチョコレートドリンク用組成物の製造法を説明する。
まず、水に水溶性乳化剤及び熱可塑性ゲル化剤を溶解した「水相」を調製する。この場合、６０℃まで加熱し、ミキサーで撹拌することで容易に溶解させることが出来る。使用するミキサーとしてはプライミクス社製「ホモミキサー」を挙げることが出来る。攪拌条件は２０００ｒｐｍ、１０分が望ましい。なお、撹拌の際も湯せんで加熱しながら、60～65℃の温度を維持しつつ行うのがよい。 Hereinafter, the manufacturing method of the composition for instant chocolate drinks concerning this invention is demonstrated.
First, an “aqueous phase” in which a water-soluble emulsifier and a thermoplastic gelling agent are dissolved in water is prepared. In this case, it can be easily dissolved by heating to 60 ° C. and stirring with a mixer. As a mixer to be used, “Homomixer” manufactured by Primex may be mentioned. The stirring condition is preferably 2000 rpm for 10 minutes. The stirring is preferably carried out while maintaining a temperature of 60 to 65 ° C. while heating with a hot water bath.
まず、水に水溶性乳化剤及び熱可塑性ゲル化剤を溶解した「水相」を調製する。この場合、６０℃まで加熱し、ミキサーで撹拌することで容易に溶解させることが出来る。使用するミキサーとしてはプライミクス社製「ホモミキサー」を挙げることが出来る。攪拌条件は２０００ｒｐｍ、１０分が望ましい。なお、撹拌の際も湯せんで加熱しながら、60～65℃の温度を維持しつつ行うのがよい。 Hereinafter, the manufacturing method of the composition for instant chocolate drinks concerning this invention is demonstrated.
First, an “aqueous phase” in which a water-soluble emulsifier and a thermoplastic gelling agent are dissolved in water is prepared. In this case, it can be easily dissolved by heating to 60 ° C. and stirring with a mixer. As a mixer to be used, “Homomixer” manufactured by Primex may be mentioned. The stirring condition is preferably 2000 rpm for 10 minutes. The stirring is preferably carried out while maintaining a temperature of 60 to 65 ° C. while heating with a hot water bath.
つぎに、チョコレートを湯せんで融解し、そこへ油溶性乳化剤を溶解させる。温度は60～65℃である。溶解し終えたら、上記で調製した水相へ、少しづつ添加する。この際、絶えず撹拌を行う。
すべてを入れ終えたら、更に５分程度撹拌する。また、この際の攪拌速度は４０００ｒｐｍに上げることが望ましい。なお、ここでも湯せんで加熱しながら、60～65℃の温度を維持しつつ行うのがよい。 Next, the chocolate is melted with a hot water bath, and the oil-soluble emulsifier is dissolved therein. The temperature is 60-65 ° C. Once dissolved, add little by little to the aqueous phase prepared above. At this time, stirring is constantly performed.
When all is added, stir for another 5 minutes. Moreover, it is desirable to raise the stirring speed in this case to 4000 rpm. In this case, it is preferable to carry out the process while maintaining a temperature of 60 to 65 ° C. while heating with a hot water bath.
すべてを入れ終えたら、更に５分程度撹拌する。また、この際の攪拌速度は４０００ｒｐｍに上げることが望ましい。なお、ここでも湯せんで加熱しながら、60～65℃の温度を維持しつつ行うのがよい。 Next, the chocolate is melted with a hot water bath, and the oil-soluble emulsifier is dissolved therein. The temperature is 60-65 ° C. Once dissolved, add little by little to the aqueous phase prepared above. At this time, stirring is constantly performed.
When all is added, stir for another 5 minutes. Moreover, it is desirable to raise the stirring speed in this case to 4000 rpm. In this case, it is preferable to carry out the process while maintaining a temperature of 60 to 65 ° C. while heating with a hot water bath.
撹拌を終えた後、シリコン製のモールド等の型に流し込み、固化させる。固化の条件は５℃、３０分程度である。なお、モールドのサイズにより、固化により長い時間が必要になる場合がある。
固化された組成物は、湯ないし、温めた牛乳へ入れることで容易に溶解し、おいしいチョコレートドリンクを得る事ができる。また、ここで得られるチョコレートドリンクは、一定時間放置しても、ココア分が沈殿しにくいという特性を持つ。理由は不明であるが、乳化剤やゲル化剤の使用が影響しているとも考えられる。
また、本発明の効果を妨げない範囲で、他の原材料を適宜使用することもできる。たとえば、水相の一部に生クリームを使用することもできる。
以下に実施例を記載する。 After stirring, the mixture is poured into a mold such as a silicon mold and solidified. The conditions for solidification are 5 ° C. and about 30 minutes. Depending on the size of the mold, a long time may be required for solidification.
The solidified composition can be easily dissolved by putting it in hot water or warm milk to obtain a delicious chocolate drink. Moreover, the chocolate drink obtained here has the characteristic that even if it is left for a certain period of time, the cocoa content is difficult to precipitate. The reason is unclear, but it is thought that the use of emulsifiers and gelling agents has an influence.
In addition, other raw materials can be appropriately used as long as the effects of the present invention are not hindered. For example, fresh cream can be used as part of the aqueous phase.
Examples are described below.
固化された組成物は、湯ないし、温めた牛乳へ入れることで容易に溶解し、おいしいチョコレートドリンクを得る事ができる。また、ここで得られるチョコレートドリンクは、一定時間放置しても、ココア分が沈殿しにくいという特性を持つ。理由は不明であるが、乳化剤やゲル化剤の使用が影響しているとも考えられる。
また、本発明の効果を妨げない範囲で、他の原材料を適宜使用することもできる。たとえば、水相の一部に生クリームを使用することもできる。
以下に実施例を記載する。 After stirring, the mixture is poured into a mold such as a silicon mold and solidified. The conditions for solidification are 5 ° C. and about 30 minutes. Depending on the size of the mold, a long time may be required for solidification.
The solidified composition can be easily dissolved by putting it in hot water or warm milk to obtain a delicious chocolate drink. Moreover, the chocolate drink obtained here has the characteristic that even if it is left for a certain period of time, the cocoa content is difficult to precipitate. The reason is unclear, but it is thought that the use of emulsifiers and gelling agents has an influence.
In addition, other raw materials can be appropriately used as long as the effects of the present invention are not hindered. For example, fresh cream can be used as part of the aqueous phase.
Examples are described below.
検討１ インスタントチョコレートドリンク用組成物の調製
表１の配合に従い、インスタントチョコレートドリンク用組成物を調製した。調製法は以下の「○インスタントチョコレートドリンク用組成物の調製法」に従った。 Study 1 Preparation of Composition for Instant Chocolate Drink According to the formulation in Table 1, a composition for instant chocolate drink was prepared. The preparation method followed the following “○ Preparation method of instant chocolate drink composition”.
表１の配合に従い、インスタントチョコレートドリンク用組成物を調製した。調製法は以下の「○インスタントチョコレートドリンク用組成物の調製法」に従った。 Study 1 Preparation of Composition for Instant Chocolate Drink According to the formulation in Table 1, a composition for instant chocolate drink was prepared. The preparation method followed the following “○ Preparation method of instant chocolate drink composition”.
表１ 配合
・乳化剤１には三菱化学フーズ社製シュガーエステル「リョートーS1670」を使用した。本品は、ショ糖ステアリン酸エステルであり、HLB約１６、結合脂肪酸純度約７０％であった。
・乳化剤２には三菱化学フーズ社製シュガーエステル「リョートーS170」を使用した。本品は、ショ糖ステアリン酸エステルであり、HLB約１、結合脂肪酸純度約７０％であった。
・チョコレートには、不二製油株式会社製「クーベルチュールスイート」を使用した。
・ゼラチンには、森永製菓株式会社製「森永クックゼラチン」を使用した。 Table 1 Formulation
-For emulsifier 1, sugar ester "Ryoto S1670" manufactured by Mitsubishi Chemical Foods Co., Ltd. was used. This product was a sucrose stearate ester with an HLB of about 16 and a bound fatty acid purity of about 70%.
-For emulsifier 2, sugar ester “Ryoto S170” manufactured by Mitsubishi Chemical Foods Co., Ltd. was used. This product was a sucrose stearate ester with an HLB of about 1 and a bound fatty acid purity of about 70%.
-For the chocolate, “Couvel Tulle Sweet” manufactured by Fuji Oil Co., Ltd. was used.
-“Morinaga Cook Gelatin” manufactured by Morinaga Seika Co., Ltd. was used as gelatin.
・乳化剤２には三菱化学フーズ社製シュガーエステル「リョートーS170」を使用した。本品は、ショ糖ステアリン酸エステルであり、HLB約１、結合脂肪酸純度約７０％であった。
・チョコレートには、不二製油株式会社製「クーベルチュールスイート」を使用した。
・ゼラチンには、森永製菓株式会社製「森永クックゼラチン」を使用した。 Table 1 Formulation
-For emulsifier 2, sugar ester “Ryoto S170” manufactured by Mitsubishi Chemical Foods Co., Ltd. was used. This product was a sucrose stearate ester with an HLB of about 1 and a bound fatty acid purity of about 70%.
-For the chocolate, “Couvel Tulle Sweet” manufactured by Fuji Oil Co., Ltd. was used.
-“Morinaga Cook Gelatin” manufactured by Morinaga Seika Co., Ltd. was used as gelatin.
○インスタントチョコレートドリンク用組成物の調製法
１．水にゼラチンと乳化剤１を加え、乳化剤が溶けるよう60℃でホモミキサーにて撹拌し水相を調製した。（2000rpm 10分）。（配合に乳化剤量が規定されていないものは、それぞれ乳化剤の添加は省略した）。
２．湯せんで融解したチョコレートに乳化剤２を加え、完全に溶解したものを水相へすこしずつ加えた。
３．チョコレートを全て入れたら回転速度を4000rpmに変更し、ゴムベラでビーカー内の側面をこすりながら5分間撹拌した。
４．シリコン製のモールドに流し込み、5℃にて30分固めた。 -Preparation method of instant chocolate drink composition Gelatin and emulsifier 1 were added to water, and the mixture was stirred with a homomixer at 60 ° C. so that the emulsifier was dissolved to prepare an aqueous phase. (2000 rpm 10 minutes). (Addition of an emulsifier was omitted in each case where the amount of emulsifier was not specified in the formulation).
2. Emulsifier 2 was added to chocolate melted with a hot water bath, and the completely dissolved product was added to the aqueous phase little by little.
3. When all the chocolate was put, the rotation speed was changed to 4000 rpm, and the mixture was stirred for 5 minutes while rubbing the side of the beaker with a rubber spatula.
4). Poured into a silicon mold and hardened at 5 ° C. for 30 minutes.
１．水にゼラチンと乳化剤１を加え、乳化剤が溶けるよう60℃でホモミキサーにて撹拌し水相を調製した。（2000rpm 10分）。（配合に乳化剤量が規定されていないものは、それぞれ乳化剤の添加は省略した）。
２．湯せんで融解したチョコレートに乳化剤２を加え、完全に溶解したものを水相へすこしずつ加えた。
３．チョコレートを全て入れたら回転速度を4000rpmに変更し、ゴムベラでビーカー内の側面をこすりながら5分間撹拌した。
４．シリコン製のモールドに流し込み、5℃にて30分固めた。 -Preparation method of instant chocolate drink composition Gelatin and emulsifier 1 were added to water, and the mixture was stirred with a homomixer at 60 ° C. so that the emulsifier was dissolved to prepare an aqueous phase. (2000 rpm 10 minutes). (Addition of an emulsifier was omitted in each case where the amount of emulsifier was not specified in the formulation).
2. Emulsifier 2 was added to chocolate melted with a hot water bath, and the completely dissolved product was added to the aqueous phase little by little.
3. When all the chocolate was put, the rotation speed was changed to 4000 rpm, and the mixture was stirred for 5 minutes while rubbing the side of the beaker with a rubber spatula.
4). Poured into a silicon mold and hardened at 5 ° C. for 30 minutes.
検討２ インスタントチョコレートドリンク用組成物の評価
検討１で得られたインスタントチョコレートドリンク用組成物について、保存安定性の評価を行った。また、保存安定性の評価で合格と判断されたサンプルについて、溶解性、分散性、風味に関し評価を行った。
評価の方法は以下記載の「○保存安定性評価法」、「○溶解性の評価法」、「○分散性の評価法」、「○風味の評価法」に従った。
「○溶解性の評価法」、「○分散性の評価法」、「○風味の評価法」におけるコントロールとして、実施例１に使用したチョコレートを、チョコレートとしての添加量を合わせ使用した。
結果を表２、３に示した。 Study 2 Evaluation of Instant Chocolate Drink Composition The storage stability of the instant chocolate drink composition obtained in Study 1 was evaluated. Moreover, about the sample judged to pass by evaluation of storage stability, evaluation was performed regarding solubility, dispersibility, and flavor.
The evaluation method was in accordance with the following “○ Storage Stability Evaluation Method”, “○ Solubility Evaluation Method”, “○ Dispersibility Evaluation Method”, and “○ Flavor Evaluation Method”.
As a control in “○ solubility evaluation method”, “○ dispersibility evaluation method”, and “○ flavor evaluation method”, the chocolate used in Example 1 was used in combination with the addition amount as chocolate.
The results are shown in Tables 2 and 3.
検討１で得られたインスタントチョコレートドリンク用組成物について、保存安定性の評価を行った。また、保存安定性の評価で合格と判断されたサンプルについて、溶解性、分散性、風味に関し評価を行った。
評価の方法は以下記載の「○保存安定性評価法」、「○溶解性の評価法」、「○分散性の評価法」、「○風味の評価法」に従った。
「○溶解性の評価法」、「○分散性の評価法」、「○風味の評価法」におけるコントロールとして、実施例１に使用したチョコレートを、チョコレートとしての添加量を合わせ使用した。
結果を表２、３に示した。 Study 2 Evaluation of Instant Chocolate Drink Composition The storage stability of the instant chocolate drink composition obtained in Study 1 was evaluated. Moreover, about the sample judged to pass by evaluation of storage stability, evaluation was performed regarding solubility, dispersibility, and flavor.
The evaluation method was in accordance with the following “○ Storage Stability Evaluation Method”, “○ Solubility Evaluation Method”, “○ Dispersibility Evaluation Method”, and “○ Flavor Evaluation Method”.
As a control in “○ solubility evaluation method”, “○ dispersibility evaluation method”, and “○ flavor evaluation method”, the chocolate used in Example 1 was used in combination with the addition amount as chocolate.
The results are shown in Tables 2 and 3.
○保存安定性評価法
１．１４．５～１５．５ｇのキューブ状としたサンプルを、重量測定の上、10℃の冷蔵庫へ入れ、４８時間放置した。
２．４８時間放置後の重量を測定し、重量の減少率を求めた。
３．重量の減少率が５％以下であるものを合格とした。 ○ Storage stability evaluation method 1.14.5 to 15.5 g of a cube-shaped sample was weighed and placed in a refrigerator at 10 ° C. and left for 48 hours.
2. The weight after standing for 48 hours was measured to determine the weight reduction rate.
3. A weight reduction rate of 5% or less was accepted.
１．１４．５～１５．５ｇのキューブ状としたサンプルを、重量測定の上、10℃の冷蔵庫へ入れ、４８時間放置した。
２．４８時間放置後の重量を測定し、重量の減少率を求めた。
３．重量の減少率が５％以下であるものを合格とした。 ○ Storage stability evaluation method 1.14.5 to 15.5 g of a cube-shaped sample was weighed and placed in a refrigerator at 10 ° C. and left for 48 hours.
2. The weight after standing for 48 hours was measured to determine the weight reduction rate.
3. A weight reduction rate of 5% or less was accepted.
○溶解性の評価法
１．透明容器へ６０℃の牛乳を５０ｇ入れ、そこへインスタントチョコレートドリンク用組成物のサンプル５０ｇ又はコントロールサンプル２４．５ｇを入れた。
２．スプーンで軽くかき混ぜ、塊がなくなるまでの時間を測定した。
３．塊がなくなるまでの時間が１８０秒以下であれば合格、１８０秒を超える場合は不合格と判断した。 ○ Method for evaluating solubility 50 g of milk at 60 ° C. was put into a transparent container, and 50 g of the sample for instant chocolate drink composition or 24.5 g of the control sample was put there.
2. Lightly stir with a spoon and measure the time until no lumps exist.
3. When the time until the lump disappeared was 180 seconds or less, it was judged acceptable, and when it exceeded 180 seconds, it was judged unacceptable.
１．透明容器へ６０℃の牛乳を５０ｇ入れ、そこへインスタントチョコレートドリンク用組成物のサンプル５０ｇ又はコントロールサンプル２４．５ｇを入れた。
２．スプーンで軽くかき混ぜ、塊がなくなるまでの時間を測定した。
３．塊がなくなるまでの時間が１８０秒以下であれば合格、１８０秒を超える場合は不合格と判断した。 ○ Method for evaluating solubility 50 g of milk at 60 ° C. was put into a transparent container, and 50 g of the sample for instant chocolate drink composition or 24.5 g of the control sample was put there.
2. Lightly stir with a spoon and measure the time until no lumps exist.
3. When the time until the lump disappeared was 180 seconds or less, it was judged acceptable, and when it exceeded 180 seconds, it was judged unacceptable.
○分散性の評価法
１．「○溶解性の評価」で溶解状態となったのち、撹拌をやめ放置した。
２．５分後に底部を確認し、３名のパネラーによる合議にて、以下の基準でココア分の沈殿の様子を評価した。
３点 沈殿が全く生じていないもの。
２点 わずかながら沈殿が生じているが、許容範囲であるもの。
１点 顕著に沈殿が生じているもの。
２点以上を合格と判断した。 ○ Evaluation method of dispersibility After becoming a dissolved state according to “Evaluation of solubility”, stirring was stopped and the mixture was allowed to stand.
After 2.5 minutes, the bottom portion was confirmed, and the state of sedimentation of cocoa was evaluated according to the following criteria in a discussion by three panelists.
3 points No precipitation occurred.
2 points Slight precipitation, but acceptable.
1 point Significant precipitation occurs.
Two or more points were judged acceptable.
１．「○溶解性の評価」で溶解状態となったのち、撹拌をやめ放置した。
２．５分後に底部を確認し、３名のパネラーによる合議にて、以下の基準でココア分の沈殿の様子を評価した。
３点 沈殿が全く生じていないもの。
２点 わずかながら沈殿が生じているが、許容範囲であるもの。
１点 顕著に沈殿が生じているもの。
２点以上を合格と判断した。 ○ Evaluation method of dispersibility After becoming a dissolved state according to “Evaluation of solubility”, stirring was stopped and the mixture was allowed to stand.
After 2.5 minutes, the bottom portion was confirmed, and the state of sedimentation of cocoa was evaluated according to the following criteria in a discussion by three panelists.
3 points No precipitation occurred.
2 points Slight precipitation, but acceptable.
1 point Significant precipitation occurs.
Two or more points were judged acceptable.
○風味の評価法
「○溶解性の評価」で溶解状態となったサンプルを、チョコレートドリンクの食経験のある３名のパネラーの合議により、以下の基準で評価した。
３点 過去の食経験あるチョコレートドリンクと比較して遜色ないもの。
２点 過去の食経験あるチョコレートドリンクと比較して若干劣るものの、許容範囲と思えるもの。
１点 過去の食経験あるチョコレートドリンクと比較して明確に劣るもの。
２点以上を合格と判断した。
以上の３つの評価全てが合格と判断された場合に、総合評価として合格と判断した。 O Evaluation method of flavor The sample which became a dissolution state by "Evaluation of solubility" was evaluated in accordance with the following criteria by the consensus of three panelists having experience in eating chocolate drinks.
3 points Compared to chocolate drinks with past experience.
2 points Although it is slightly inferior to chocolate drinks with past experience, it seems to be acceptable.
1 point Clearly inferior to chocolate drinks with past experience.
Two or more points were judged acceptable.
When all the above three evaluations were determined to be acceptable, the overall evaluation was determined to be acceptable.
「○溶解性の評価」で溶解状態となったサンプルを、チョコレートドリンクの食経験のある３名のパネラーの合議により、以下の基準で評価した。
３点 過去の食経験あるチョコレートドリンクと比較して遜色ないもの。
２点 過去の食経験あるチョコレートドリンクと比較して若干劣るものの、許容範囲と思えるもの。
１点 過去の食経験あるチョコレートドリンクと比較して明確に劣るもの。
２点以上を合格と判断した。
以上の３つの評価全てが合格と判断された場合に、総合評価として合格と判断した。 O Evaluation method of flavor The sample which became a dissolution state by "Evaluation of solubility" was evaluated in accordance with the following criteria by the consensus of three panelists having experience in eating chocolate drinks.
3 points Compared to chocolate drinks with past experience.
2 points Although it is slightly inferior to chocolate drinks with past experience, it seems to be acceptable.
1 point Clearly inferior to chocolate drinks with past experience.
Two or more points were judged acceptable.
When all the above three evaluations were determined to be acceptable, the overall evaluation was determined to be acceptable.
表２ 保存安定性の結果
Table 2 Results of storage stability
表３ 官能評価の結果
Table 3 Sensory evaluation results
考察
表２に示された通り、実施例１では冷蔵保管中に質量の減少も少なく、保存安定性が良好であった。なお、質量の減少が少ないのは、乳化が安定していることにより、冷蔵保存中の乾燥が抑制されていると想定された。
表３に示された通り、本発明に係るインスタントチョコレートドリンク用組成物は、容易に溶解し、チョコレートドリンクにおける分散性もよく、風味も好ましいものであった。特に、喫食途中の容器底部へのココア分の沈殿も抑制され、それが風味の改善にも良好な影響を与えていると推察された。
なお、本発明に係るインスタントチョコレートドリンク用組成物は、それ自体特徴的な食感を有し、チョコレートドリンクとせずに食しても、好ましいものであった。 Discussion As shown in Table 2, in Example 1, there was little decrease in mass during refrigerated storage, and the storage stability was good. In addition, it was assumed that the decrease in mass was small because drying during refrigerated storage was suppressed due to stable emulsification.
As shown in Table 3, the instant chocolate drink composition according to the present invention easily dissolved, had good dispersibility in the chocolate drink, and preferred flavor. In particular, the precipitation of cocoa on the bottom of the container during eating was also suppressed, and it was speculated that it had a good effect on flavor improvement.
In addition, the composition for instant chocolate drinks according to the present invention has a characteristic texture per se, and is preferable even when eaten without being a chocolate drink.
表２に示された通り、実施例１では冷蔵保管中に質量の減少も少なく、保存安定性が良好であった。なお、質量の減少が少ないのは、乳化が安定していることにより、冷蔵保存中の乾燥が抑制されていると想定された。
表３に示された通り、本発明に係るインスタントチョコレートドリンク用組成物は、容易に溶解し、チョコレートドリンクにおける分散性もよく、風味も好ましいものであった。特に、喫食途中の容器底部へのココア分の沈殿も抑制され、それが風味の改善にも良好な影響を与えていると推察された。
なお、本発明に係るインスタントチョコレートドリンク用組成物は、それ自体特徴的な食感を有し、チョコレートドリンクとせずに食しても、好ましいものであった。 Discussion As shown in Table 2, in Example 1, there was little decrease in mass during refrigerated storage, and the storage stability was good. In addition, it was assumed that the decrease in mass was small because drying during refrigerated storage was suppressed due to stable emulsification.
As shown in Table 3, the instant chocolate drink composition according to the present invention easily dissolved, had good dispersibility in the chocolate drink, and preferred flavor. In particular, the precipitation of cocoa on the bottom of the container during eating was also suppressed, and it was speculated that it had a good effect on flavor improvement.
In addition, the composition for instant chocolate drinks according to the present invention has a characteristic texture per se, and is preferable even when eaten without being a chocolate drink.
Claims (14)
- 水溶性乳化剤及び熱可塑性ゲル化剤を含有する水相に、油溶性乳化剤が溶解されたチョコレートが分散した状態で固化された、インスタントチョコレートドリンク用組成物。 A composition for an instant chocolate drink, which is solidified in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent.
- 水溶性乳化剤がHLB１５～２０のシュガーエステル、ポリグリセリン縮合リシノレート、ソルビタン脂肪酸エステルから選ばれる1以上である、請求項１記載のインスタントチョコレートドリンク用組成物。 The instant chocolate drink composition according to claim 1, wherein the water-soluble emulsifier is at least one selected from sugar esters of HLB 15 to 20, polyglycerin condensed ricinolate, and sorbitan fatty acid esters.
- 熱可塑性ゲル化剤がゼラチン、寒天、カラギーナンから選ばれる1以上である、請求項１記載のインスタントチョコレートドリンク用組成物。 The composition for instant chocolate drinks according to claim 1, wherein the thermoplastic gelling agent is one or more selected from gelatin, agar, and carrageenan.
- 熱可塑性ゲル化剤がゼラチン、寒天、カラギーナンから選ばれる1以上である、請求項２記載のインスタントチョコレートドリンク用組成物。 The composition for instant chocolate drinks according to claim 2, wherein the thermoplastic gelling agent is one or more selected from gelatin, agar, and carrageenan.
- 熱可塑性ゲル化剤の量が３～６重量％である、請求項1記載のインスタントチョコレートドリンク用組成物。 2. The instant chocolate drink composition according to claim 1, wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight.
- 熱可塑性ゲル化剤の量が３～６重量％である、請求項２記載のインスタントチョコレートドリンク用組成物。 The instant chocolate drink composition according to claim 2, wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight.
- 熱可塑性ゲル化剤の量が３～６重量％である、請求項３記載のインスタントチョコレートドリンク用組成物。 The composition for instant chocolate drinks according to claim 3, wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight.
- 熱可塑性ゲル化剤の量が３～６重量％である、請求項４記載のインスタントチョコレートドリンク用組成物。 The composition for instant chocolate drinks according to claim 4, wherein the amount of the thermoplastic gelling agent is 3 to 6% by weight.
- 請求項１記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法。 A method for producing a chocolate drink, comprising dissolving the composition for an instant chocolate drink according to claim 1 in hot water or heated milk.
- 請求項５記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法。 The manufacturing method of the chocolate drink which melt | dissolves the composition for instant chocolate drinks of Claim 5 in hot water or the heated milk.
- 請求項７記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法。 The manufacturing method of the chocolate drink which melt | dissolves the composition for instant chocolate drinks of Claim 7 in hot water or the heated milk.
- 請求項８記載のインスタントチョコレートドリンク用組成物を湯中ないし加温した牛乳中で溶解する、チョコレートドリンクの製造法。 The manufacturing method of a chocolate drink which melt | dissolves the composition for instant chocolate drinks of Claim 8 in hot water or the heated milk.
- 以下の工程による、インスタントチョコレートドリンク用組成物の製造法。
１．水に水溶性乳化剤、熱可塑性ゲル化剤を溶解し水相を調製する工程。
２．チョコレートを融解し、油溶性乳化剤を溶解する工程。
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程。
４．３の混合物を型に流し込み、固化する工程。 The manufacturing method of the composition for instant chocolate drinks by the following processes.
1. A step of preparing a water phase by dissolving a water-soluble emulsifier and a thermoplastic gelling agent in water.
2. The process of melting chocolate and dissolving the oil-soluble emulsifier.
3. The process which mixes the chocolate in which 2 oil-soluble emulsifiers were melt | dissolved in the water phase.
The process of pouring the mixture of 4.3 into a mold and solidifying. - 以下の工程による、請求項１３記載のインスタントチョコレートドリンク用組成物の製造法。
１．水にHLB１５～２０のシュガーエステル、ポリグリセリン縮合リシノレート、ソルビタン脂肪酸エステルから選ばれる1以上の水溶性乳化剤、及びゼラチン、寒天、カラギーナンから選ばれる1以上の熱可塑性ゲル化剤を溶解し水相を調製する工程。
２．チョコレートを融解し、シュガーエステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルから選ばれる1以上の油溶性乳化剤を溶解する工程。
３．水相に２の油溶性乳化剤が溶解されたチョコレートを混合する工程。
４．３の混合物を型に流し込み、固化する工程。 The manufacturing method of the composition for instant chocolate drinks of Claim 13 by the following processes.
1. Dissolve one or more water-soluble emulsifier selected from sugar esters of HLB 15-20, polyglycerin condensed ricinolate, sorbitan fatty acid ester, and one or more thermoplastic gelling agents selected from gelatin, agar, and carrageenan in water to form an aqueous phase. Preparing step.
2. A step of melting chocolate and dissolving at least one oil-soluble emulsifier selected from sugar ester, glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester.
3. The process which mixes the chocolate in which 2 oil-soluble emulsifiers were melt | dissolved in the water phase.
The process of pouring the mixture of 4.3 into a mold and solidifying.
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|---|---|---|---|
| JP2016557090A JP6202220B1 (en) | 2015-11-06 | 2016-08-09 | Composition for chocolate drink |
| CN201680042031.0A CN107846921B (en) | 2015-11-06 | 2016-08-09 | Composition for instant chocolate drink and method for producing chocolate drink |
| KR1020187007017A KR20180066036A (en) | 2015-11-06 | 2016-08-09 | Composition for chocolate drink |
| HK18105821.4A HK1246092A1 (en) | 2015-11-06 | 2018-05-07 | Composition for chocolate drink |
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| JP (1) | JP6202220B1 (en) |
| KR (1) | KR20180066036A (en) |
| CN (1) | CN107846921B (en) |
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| JP2019170292A (en) * | 2018-03-29 | 2019-10-10 | 日清オイリオグループ株式会社 | Beverage chocolate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02219543A (en) * | 1989-02-20 | 1990-09-03 | Meiji Seika Kaisha Ltd | Solid chocolate for beverage |
| WO2005016019A1 (en) * | 2003-08-13 | 2005-02-24 | Fuji Oil Company, Limited | Process for producing hydrated oily base food |
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| JP2001008627A (en) | 1999-06-28 | 2001-01-16 | Ikeda Shokken Kk | Chocolate drink powder and its production |
| JP4440843B2 (en) * | 2005-07-14 | 2010-03-24 | 明治製菓株式会社 | Drinking chocolate |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02219543A (en) * | 1989-02-20 | 1990-09-03 | Meiji Seika Kaisha Ltd | Solid chocolate for beverage |
| WO2005016019A1 (en) * | 2003-08-13 | 2005-02-24 | Fuji Oil Company, Limited | Process for producing hydrated oily base food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2019170292A (en) * | 2018-03-29 | 2019-10-10 | 日清オイリオグループ株式会社 | Beverage chocolate |
| JP7072979B2 (en) | 2018-03-29 | 2022-05-23 | 日清オイリオグループ株式会社 | Beverage chocolate |
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| TW201720311A (en) | 2017-06-16 |
| TWI704870B (en) | 2020-09-21 |
| CN107846921A (en) | 2018-03-27 |
| JPWO2017077754A1 (en) | 2017-11-02 |
| HK1246092A1 (en) | 2018-09-07 |
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