JP3649623B2 - Solid instant cocoa and method for producing the same - Google Patents
Solid instant cocoa and method for producing the same Download PDFInfo
- Publication number
- JP3649623B2 JP3649623B2 JP15598599A JP15598599A JP3649623B2 JP 3649623 B2 JP3649623 B2 JP 3649623B2 JP 15598599 A JP15598599 A JP 15598599A JP 15598599 A JP15598599 A JP 15598599A JP 3649623 B2 JP3649623 B2 JP 3649623B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- oil
- cocoa
- solid
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims description 49
- 239000007787 solid Substances 0.000 title claims description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000843 powder Substances 0.000 claims description 20
- 235000000346 sugar Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 238000001291 vacuum drying Methods 0.000 claims description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 9
- 239000000787 lecithin Substances 0.000 claims description 9
- 235000010445 lecithin Nutrition 0.000 claims description 9
- 229940067606 lecithin Drugs 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 239000007764 o/w emulsion Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 239000000047 product Substances 0.000 description 37
- 239000000839 emulsion Substances 0.000 description 18
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 239000012467 final product Substances 0.000 description 9
- 239000003925 fat Substances 0.000 description 8
- 150000001720 carbohydrates Chemical class 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 230000008961 swelling Effects 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000005187 foaming Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 235000019220 whole milk chocolate Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- -1 sugar and glucose Chemical class 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000008370 chocolate flavor Substances 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005550 wet granulation Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は固形インスタントココアおよびその製造方法に関し、詳しくはそのままで喫食可能な、お湯または温めた牛乳に即溶性であるインスタントココアに関する。
【０００２】
【従来の技術】
従来のインスタントココアとしては、ココアパウダーに糖類、粉乳などを混合した粉末状のもの、砂糖などをバインダーとして湿式造粒などで顆粒状にしたもの、などが広く知られている。また固形乾燥食品としては固形蜂蜜（特公昭５８−１１１８１号）、固形味噌スープ（特開昭５３−５６３９６号）、固形即席粥（特開平０７−８７９０９号）、固形ココア（特開平０８−２１４７８０号）等があり、また即溶性を高めたものとしては発泡剤を添加した固形スープ（特公平０６−５７１３１号）が知られている。
またココアパウダー自体を顆粒状にしたもの（特開平１１−６９９４５号）がある。
しかし、これらはお湯や、温めた牛乳などで溶解、もしくは湿潤により復元して喫食するものであり、菓子の様にそのまま食する楽しみを付加している商品はない。
また、これらの固形乾燥食品はその乾燥法としてすべて凍結乾燥法を用いて製造しており、適度な食感をもたらす多孔質の製品を提供するものではなく、予め凍結しておく手間が必要で、装置も高価である。
【０００３】
【発明が解決しようとする課題】
本発明では、そのままでも喫食可能な食感を持ち、かつ、インスタントココアに劣らない溶解性をも併せ持つ固形インスタントココアを提供することを課題とした。
【０００４】
【課題を解決するための手段】
本発明者らは、ココアパウダー、糖質を含有し、総固形分中に油分を２〜４０重量％含有する原料に乳化剤を添加し、さらに加水溶解して水中油型乳化物とした後、該水中油型乳化物を凍結させることなく真空乾燥することにより、原料中の糖質が骨格となり一体化したブロック状の乾燥物を得て、該乾燥物を粗砕、又は裁断することにより従来のインスタントココアに劣らない溶解性をもち、なおかつそのまま菓子のように喫食可能な食感をもつ固形インスタントココアを得られることを見い出し、本発明を完成した。
以下に本発明の詳細を説明する。
【０００５】
【発明の実施の形態】
本発明の固形インスタントココアの製法としては主に次の方法があげられる。
まず主原料となるココアパウダー、糖質に必要に応じて油脂、粉乳、香料等の原料を必要があれば加温して粉状あるいは溶融状態で混合し、総固形分中の油分が２〜４０重量％になるように調整する。油分の調整は後の乳化剤添加の後で行ってもよい。糖質は乾燥物の骨格となるため重要であり、総固形分中３０〜６０重量％程度であることが望ましい。ここでいう糖質とは砂糖、ブドウ糖などの糖類や、澱粉およびその分解物のことであるが、後の加水により糖の結晶が溶解した場合に乾燥物中の糖はアモルファスになり、吸湿性が極めて激しくなるので、糖質のうちの砂糖、乳糖、ブドウ糖、果糖など結晶として存在しうる糖類の配合割合は総固形分中４０重量％以下が好ましい。それ以外の糖質としてＤＥ値が１０以下の分解度の低いデキストリンや、澱粉などを賦形剤として原料に配合することができる。
【０００６】
総固形分中の油分すなわち油脂含量は、後の真空乾燥時の乳化物の膨化状態（発泡性）に大きく影響する。最終製品を食感（固さ）の良い状態にするには、総固形分中の油脂含量は２重量％以上が必要である。油脂含量が２重量％未満の場合には、乾燥物は綿飴の様に膨化し、あまりに多孔質なため溶解性は極めて良好であるが、非常に脆く柔らかいため食感が悪く、また保形性がないので商品として流通するには不適当である。また総固形分中の油脂含量が４０重量％を越える場合には、膨化の程度が低く、乾燥物が非常に固い物性になり、また油脂含量が多いために製造中乳化物とする際の溶解性も著しく悪化する。
油分の調整に用いる油脂の種類としては融点２５〜３５℃程度の固形脂が好ましく、例えばココアバター代用脂を使用すると好ましい食感のものが得られる。また、例えばチョコレート、アーモンドペースト、クリームなどを添加油脂として使用すれば、原料由来の風味を最終製品に付加することも可能である。
【０００７】
副原料としてはまたゼラチンを用いることができる。ゼラチンの添加は、乾燥物中の糖質の骨格をより強固にするため製品の食感の改善に有効であり、総固形分に対して０．５〜３．０重量％のゼラチンを添加することによって乾燥時の発泡性を抑え、また最終製品の溶解性を損なわず、適度な固さの好ましい食感を付与することが可能となる。３．０重量％以上の添加は最終製品の食感が硬くなりすぎる。
ゼラチンを添加する場合には、予め添加水の一部に膨潤させ加温溶解した後に原料に混合するかあるいは後の乳化物調整の際に添加するのがよい。
【０００８】
次に、原料中の油分を水中油型に乳化し、且つ最終製品の溶解性を改善する目的として、食用乳化剤を添加する。添加量は乳化剤の種類、配合中の油分などにより異なるが、ＨＬＢ１６のショ糖脂肪酸エステルを使用する場合、総固形分中に０．２〜１．０重量％程度が適当である。
【０００９】
乳化目的とは別に、レシチンを添加することで真空乾燥時の膨化（発泡性）を調節することができる。レシチンを総固形分中に１重量％以下、好ましくは０．１〜０．７重量％添加すると、膨化が抑制され乾燥物を適切な多孔質状態にすることができる。レシチンを１重量％以上添加すると水中油型の乳化状態が壊れ、油の滲みだしが生じ、また風味の面でもレシチン由来の異味異臭が生じ、好ましくない。
【００１０】
次に、乳化物中の水分が１５〜２５重量％となるように加水し、十分に乳化させるために６０〜７０℃に加熱して混合溶解させ、水中油型の乳化物とする。水分含量が１５重量％未満の場合には、粘性が高いために発泡性が悪く、最終製品が固くて溶解性の悪いものになってしまい、さらに配合油分が多い場合は、乳化が壊れ油脂の滲み出しが起こる場合もある。
一方、乳化物の水分が２５重量％を越える場合には、乳化安定性は良いが、乳化物の粘度が低下し、真空乾燥時に急激な膨化を生じる。上限としては２５重量％が限界である。乳化状態と乾燥時の膨化状態（発泡性）、また最終製品の溶解性及び食感から、乳化物中の水分は２０重量％程度が最適である。
【００１１】
乳化物にするための添加水分であるが、水そのものではなく含水物に由来の水分を使用すると、該原料由来の風味を最終製品に付与することができる。特に有用な含水物としては、牛乳、生クリームが挙げられる。該含水物とゼラチンを用いる場合、それを直接ゼラチンを膨潤させる溶液として使用するか、または、予め調製したゼラチンの溶液と該含水物とを混合してから用いるとよい。
【００１２】
以上の方法により得られた乳化物を、凍結させることなく真空度２５ｍｍＨｇ以下、９０℃以下で、水分が３．０重量％以下になるまで真空乾燥する。この時、乳化物は真空状態で発泡しながら乾燥するため、凍結乾燥品とは異なり、多孔質な乾燥物を得ることができる。真空乾燥の条件として、焦げ臭等の風味の損傷を防ぐため、乾燥時の品温を９０℃以下に抑える必要がある。このようにして得られた乾燥物は、糖質を骨格としてココアパウダー、粉乳などが一体化したブロック状である。
【００１３】
ブロック状の乾燥物はそのままでは大きいため、インスタントココアとしての溶解性、溶かし易さ、またそのまま喫食する際の食べ易さなどの面から、適当なサイズに粗砕、あるいは裁断することが必要である。製品サイズは細かいほど溶解性は良くなるが、そのまま喫食することを考慮すれば、１０ｍｍ×１０ｍｍ以上、５０ｍｍ×５０ｍｍ以下が望ましい。これ以上大きいと、従来の顆粒状のインスタントココアと比較し溶解性の面で明らかに劣る。
予め適当な大きさのセルに乳化物を充填してから乾燥させることも可能ではあるが、乾燥時に膨化が生じるのでどうしても膨化程度に差が生じ、一定の大きさの製品を得るという観点からは乾燥後に粗砕、裁断することが望ましい。
【００１４】
溶解性及び食感の両方を満たす乾燥物の密度は、１５ｍｍ×１５ｍｍ程度の製品サイズを５００ｍｌのビーカーに入れて計ったかさ密度が０．０５〜０．１２ｇ／ｍｌの範囲が最適であった。
【００１５】
【実施例】
以下に実施例を挙げて本発明を具体的に説明するが、これらは本発明を限定するものではない。
【００１６】
実施例１
油分１２％のココアパウダー１２．０重量部、砂糖３７．５重量部、全粉乳１５．０重量部、脱脂粉乳４．０重量部、香料０．２重量部、デキストリン（ＤＥ＝６）８．０重量部、ＨＬＢ１６のシュガーエステル１．０重量部、レシチン０．３重量部を均一に混合し、さらにゼラチン１重量部を冷水１８重量部で予め膨潤させたのち６０℃に加温したゼラチン溶液２５．０重量部に、上記の粉体原料７８．０重量部、融点３２℃の植物性油脂２２．０重量部を添加し、７０℃まで加熱しながら混合攪拌して水中油型の乳化物（水分２０重量％）を得た。
次いで、この乳化物をトレイに薄く流し、雰囲気圧５ｍｍＨｇ、品温７０℃以下（雰囲気温７０℃）で真空乾燥を３時間行い、水分１．０重量％の固形状の乾燥物を得た。該ブロック状乾燥物を５℃で３０分間冷却した後、１５ｍｍ×１５ｍｍ程度に裁断し、固形インスタントココアを得た。この固形インスタントココアはお湯または温めた牛乳に即溶性で、且つサクサクとした食感を持ち、そのまま食することも可能であった。
【００１７】
実施例２
砂糖２０．０重量部、ココアパウダー９．０重量部、ミルクチョコレート１５．０重量部、生クリーム１０．０重量部、全粉乳４．０重量部、牛乳２０．０重量部を５５℃の湯せんで溶解混合し、７８重量部の混合物を得た。なおここで使用したミルクチョコレートは、カカオマス２０．００重量部、砂糖４０．９５重量部、全脂粉乳２０．００重量部、ココアバター１８．５０重量部、レシチン０．５０重量部、香料０．０５重量部から成るミルクチョコレートである。
さらに前記配合のミルクチョコレート５．０重量部を５５℃の湯煎で溶解させたものにＨＬＢ１６のショ糖脂肪酸エステル０．５０重量部を加え均一に混合した後、前記混合物７８重量部に混合し、８３．５重量部とした後、さらに１６．５重量部の水を加水し攪拌混合して、水中油型の乳化物（水分２０重量％）を得た。次いでこの乳化物を雰囲気圧５ｍｍＨｇ、品温７０℃以下（雰囲気温７０℃）で真空乾燥を３時間行い、水分含量１．０重量％の固形状乾燥物を得た。その後実施例１と同様のサイズに裁断し、固形インスタントココアを得た。このインスタントココアをお湯または温めた牛乳に溶解させると、原料由来のチョコレート、生クリームの風味を有し、また乳化されているためなめらかな口当たりの本格的チョコレート風味の固形インスタントココアを得ることができた。
【００１８】
試験例１
乾燥物中の油脂含量が以下の７段階になるように粉体原料を配合し、それ以外は実施例１と同様の方法で得られた固形インスタントココアの品質について比較した。その結果を表１に示した。なお脂肪分０％の配合は、ココアパウダーの脂肪分を臨界抽出により除去したデファッテドココアパウダーを使用した。
【００１９】
【表１】
＊２：かさ密度（ｇ／ｍｌ）は５００ｍｌの容器に１５ｍｍ×１５ｍｍに裁断した固形インスタントココアを入れた時の重量により算出した。
＊３：溶解性は、固形インスタントココア１５ｇを７０℃に温めた１００ｃｃの牛乳を注ぎ、スパーテルで２回／秒の速度で攪拌し、表面に浮遊する粒子が完全に溶解するまでの時間を測定した。なお市販の粉末インスタントココアを上記の方法で測定すると、２８秒であった。本発明固形インスタントココアの易溶性の許容範囲は６０秒以内とした。
＊４：食感評価基準
○ ：適度な固さ（サクサクとした食感）で良好。
△ ：軽くやや食感もの足りない。
× ：軽すぎる。
××：固すぎる。
【００２０】
表１の結果より、油脂含量は２〜４０重量％になるように原材料を調節する必要があることがわかった。
【００２１】
試験例２
表１の４の配合を基本とし、表２に示すようにゼラチンを０〜４重量％の範囲の６段階の量を添加し、それ以外は実施例１と同様の方法で調製して得られた固形インスタントココアの品質を、試験例１と同じ評価基準で比較した。
【００２２】
【表２】
表２に示す結果より、溶解性及び食感の両方を満たすためには、ゼラチンの添加量は０．２〜３．０重量％とするのが好ましいことがわかった。
【００２４】
試験例３
表１の４を配合の基本とし、この配合にレシチンを０〜２重量％の範囲の６段階で添加した以外は実施例１と同様の方法で調製して得られた固形インスタントココアの品質を比較した結果を表３に示す。（評価基準は表１と同じである。）
【００２５】
【表３】
表３に示す結果より、レシチンの添加量は０．１〜０．７重量％が適切であることがわかった。
【００２７】
試験例４
乳化物にする際の添加水分量を乳化物中の水分が１０〜３５重量％の範囲となるよう変化させた以外は、実施例１と同様の原料配合と方法で得られた固形インスタントココアの品質について比較した結果を表４に示した。
【００２８】
【表４】
○ ：安定で良好。
△ ：見かけ上は乳化状態を保っているが、攪拌や温度変化により転相する状態でやや不安定。
【００２９】
表４に示す結果より、乳化物の水分は１５〜２５重量％の範囲になるように加水、あるいは含水物を添加し調製する必要があることがわかった。
【００３０】
試験例５
実施例１で得られたブロック状の乾燥物を、以下に示す６段階の製品サイズに裁断して得られた固形インスタントココアの溶解性について試験例１に記載の方法に準じて比較した。表において５ｍｍとは５ｍｍ×５ｍｍの大きさであることを示す。
【００３１】
【表５】
○：粒子がほぐれるまで若干時間要するが、良好。（通常のインスタントココアにやや劣る程度）
×：明らかに通常のインスタントココアと比べ溶解性劣る。
【００３２】
表５に示すとおり、固形インスタントココアのサイズは５０ｍｍ×５０ｍｍ以下に裁断することが望ましいことがわかった。
【００３３】
試験例６
実施例１における真空乾燥の温度、品温７０℃以下３時間を標準とし、７０℃以下（雰囲気温７０℃に設定）にて２時間乾燥し水分を２重量％以下まで乾燥した後、さらに真空乾燥温度（雰囲気温）を上昇させ、１時間乾燥し、水分含量１％重量以下の乾燥物を得た。乾燥物の最終品温と風味について評価し、真空乾燥時の温度条件を試験した。
【００３４】
【表６】
表６の結果より、品温が９０℃を超える温度で真空乾燥を行うことは好ましくなく、９０℃以下が好ましいことがわかった。
【００３６】
【発明の効果】
本発明により、ココアまたはチョコレート風味を有し、そのまま喫食してもよいし、お湯または温めた牛乳に溶かして飲んでもよい、携帯や溶解性に優れた固形状インスタントココアが提供される。
また、本発明にる固形インスタントココアは耐熱性であり、ココアバターや添加油脂の融点以上の温度でも、油脂の滲み出しと再結晶化を原因としたブロッキングが起きないため、通常の粉末インスタントココアと比較し多くの油分を含有することが可能である。これは、油脂の粒子の周囲を水溶性の糖類、タンパク質などが囲むような形で骨格を形成していることが要因となっていると考えられる。また、風味の面でも、油脂分からくるコク、まろやかさ、また乳化乾燥することにより、通常の粉末状のインスタントココアにないなめらかさなどの特徴を付与することが可能となった。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to solid instant cocoa and a method for producing the same, and more particularly to instant cocoa that can be eaten as it is and is immediately soluble in hot water or warm milk.
[0002]
[Prior art]
Conventional instant cocoa is widely known in the form of powder obtained by mixing cocoa powder with sugars, milk powder, etc., and granulated by wet granulation using sugar or the like as a binder. Solid dried honey (Japanese Patent Publication No. 58-11118), solid miso soup (Japanese Unexamined Patent Publication No. 53-56396), instant solid rice cake (Japanese Unexamined Patent Publication No. 07-87909), solid cocoa (Japanese Patent Application Laid-Open No. 08-214780). No.) and the like, and a solid soup (Japanese Patent Publication No. 06-57131) to which a foaming agent is added is known as one having improved immediate solubility.
Further, there is a powdered cocoa powder itself (Japanese Patent Laid-Open No. 11-69945).
However, these foods are eaten by being dissolved in hot water or warm milk, or restored by moistening, and there is no product that adds the pleasure of eating as it is like confectionery.
In addition, these solid dry foods are all manufactured using a freeze-drying method, and do not provide a porous product that provides an appropriate texture, requiring time to freeze in advance. The equipment is also expensive.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide solid instant cocoa that has a texture that can be eaten as it is and that has a solubility comparable to instant cocoa.
[0004]
[Means for Solving the Problems]
The present inventors include cocoa powder, saccharides, add an emulsifier to a raw material containing 2 to 40% by weight of oil in the total solid content, and further hydrolyze to obtain an oil-in-water emulsion, The oil-in-water emulsion is vacuum-dried without freezing to obtain a block-shaped dry product in which the saccharides in the raw material become a skeleton, and the dry product is roughly crushed or cut. It was found that solid instant cocoa having a solubility comparable to that of instant cocoa and having a texture that can be eaten as it is in confectionery can be obtained.
Details of the present invention will be described below.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The following methods are mainly mentioned as a manufacturing method of the solid instant cocoa of this invention.
First, if necessary, the cocoa powder, which is the main ingredient, and sugars, if necessary, such as fats and oils, powdered milk, and fragrances, are heated and mixed in a powdered or molten state, and the oil content in the total solid content is 2 to 2. Adjust to 40% by weight. The oil content may be adjusted after the subsequent emulsifier addition. The saccharide is important because it becomes a skeleton of the dried product, and is preferably about 30 to 60% by weight in the total solid content. Sugars here are sugars such as sugar and glucose, and starch and its decomposition products. However, when sugar crystals are dissolved by subsequent hydration, the sugar in the dried product becomes amorphous and is hygroscopic. Therefore, the blending ratio of saccharides that can be present as crystals, such as sugar, lactose, glucose, and fructose, is preferably 40% by weight or less based on the total solid content. As other carbohydrates, dextrin having a DE value of 10 or less, starch and the like can be blended in the raw material as an excipient.
[0006]
The oil content, that is, the fat content in the total solid content greatly affects the expanded state (foaming property) of the emulsion during subsequent vacuum drying. In order to make the final product have a good texture (hardness), the fat content in the total solid content needs to be 2% by weight or more. When the fat content is less than 2% by weight, the dried product swells like cotton candy and is very porous, so the solubility is very good. It is unsuitable for distribution as a product because of its lack of properties. Also, when the fat content in the total solid content exceeds 40% by weight, the degree of swelling is low, the dried product has very hard physical properties, and the fat content is high, so that it is dissolved when making an emulsion during production. Sexually deteriorates.
As a kind of fats and oils used for oil adjustment, solid fats having a melting point of about 25 to 35 ° C. are preferable. For example, when a cocoa butter substitute fat is used, a preferable texture can be obtained. For example, if chocolate, almond paste, cream, or the like is used as the added fat, it is possible to add a flavor derived from the raw material to the final product.
[0007]
As an auxiliary material, gelatin can also be used. The addition of gelatin is effective in improving the texture of the product because the sugar skeleton in the dried product is strengthened, and 0.5 to 3.0% by weight of gelatin is added to the total solid content. Accordingly, it is possible to suppress foaming at the time of drying, and to impart a preferable texture with appropriate hardness without impairing the solubility of the final product. Addition of 3.0% by weight or more makes the texture of the final product too hard.
In the case of adding gelatin, it is preferable to swell in a part of the added water in advance and dissolve it with heating, and then mix it with the raw material, or add it when adjusting the emulsion later.
[0008]
Next, an edible emulsifier is added for the purpose of emulsifying the oil in the raw material into an oil-in-water type and improving the solubility of the final product. The amount of addition varies depending on the type of emulsifier, the oil content during blending, etc., but when HLB16 sucrose fatty acid ester is used, about 0.2 to 1.0% by weight in the total solid content is appropriate.
[0009]
Apart from the emulsification purpose, swelling (foaming property) during vacuum drying can be adjusted by adding lecithin. When lecithin is added to the total solid content at 1% by weight or less, preferably 0.1 to 0.7% by weight, swelling is suppressed and the dried product can be made into an appropriate porous state. If lecithin is added in an amount of 1% by weight or more, the oil-in-water emulsified state is broken, oil oozes out, and the off-flavor odor derived from lecithin is also undesirable.
[0010]
Next, water is added so that the water content in the emulsion becomes 15 to 25% by weight, and in order to sufficiently emulsify, the mixture is heated to 60 to 70 ° C. and mixed and dissolved to obtain an oil-in-water emulsion. When the water content is less than 15% by weight, the foaming property is poor due to high viscosity, the final product is hard and poorly soluble. Bleeding may occur.
On the other hand, when the water content of the emulsion exceeds 25% by weight, the emulsion stability is good, but the viscosity of the emulsion decreases and a sudden swelling occurs during vacuum drying. The upper limit is 25% by weight. From the emulsified state and the expanded state during drying (foaming property), and the solubility and texture of the final product, the water content in the emulsion is optimally about 20% by weight.
[0011]
Although it is the additional water | moisture content for making it into an emulsion, when the water | moisture content derived from a hydrated material instead of water itself is used, the flavor derived from this raw material can be provided to a final product. Particularly useful hydrated products include milk and fresh cream. When the hydrated product and gelatin are used, they may be used directly as a solution for swelling gelatin, or may be used after mixing a gelatin solution prepared in advance with the hydrated product.
[0012]
The emulsion obtained by the above method is vacuum-dried without freezing at a vacuum degree of 25 mmHg or less, 90 ° C. or less, and a water content of 3.0 wt% or less. At this time, since the emulsion is dried while foaming in a vacuum state, a porous dried product can be obtained unlike a freeze-dried product. As a condition for vacuum drying, it is necessary to suppress the product temperature during drying to 90 ° C. or lower in order to prevent flavor damage such as a burning odor. The dried product thus obtained has a block shape in which cocoa powder, milk powder and the like are integrated with a saccharide as a skeleton.
[0013]
Since the block-like dried product is large as it is, it is necessary to crush or cut it into an appropriate size from the viewpoints of solubility as an instant cocoa, ease of dissolution, and ease of eating when eating as it is. is there. The finer the product size, the better the solubility. However, in consideration of eating as it is, it is preferably 10 mm × 10 mm or more and 50 mm × 50 mm or less. If it is larger than this, it is clearly inferior in terms of solubility compared with conventional granular instant cocoa.
Although it is possible to dry after filling the emulsion in an appropriate size cell in advance, from the standpoint of obtaining a product of a certain size because there is a difference in the degree of swelling because swelling occurs during drying. It is desirable to crush and cut after drying.
[0014]
The density of the dried product satisfying both the solubility and the texture was optimum when the bulk density measured by putting a product size of about 15 mm × 15 mm into a 500 ml beaker was 0.05 to 0.12 g / ml. .
[0015]
【Example】
EXAMPLES The present invention will be specifically described below with reference to examples, but these do not limit the present invention.
[0016]
Example 1
7. 12.0 parts by weight of cocoa powder with 12% oil, 37.5 parts by weight of sugar, 15.0 parts by weight of whole milk powder, 4.0 parts by weight of skim milk powder, 0.2 part by weight of fragrance, dextrin (DE = 6) A gelatin solution in which 0 part by weight, 1.0 part by weight of HLB16 sugar ester and 0.3 part by weight of lecithin are uniformly mixed, and further 1 part by weight of gelatin is pre-swelled with 18 parts by weight of cold water and then heated to 60 ° C. 28.0 parts by weight of the above powder raw material and 22.0 parts by weight of vegetable oil and fat having a melting point of 32 ° C are added to 25.0 parts by weight. (Moisture 20% by weight) was obtained.
Next, this emulsion was poured into a tray thinly, and vacuum drying was performed for 3 hours at an atmospheric pressure of 5 mmHg and a product temperature of 70 ° C. or lower (atmospheric temperature of 70 ° C.) to obtain a solid dried product having a moisture content of 1.0% by weight. The block-like dried product was cooled at 5 ° C. for 30 minutes, and then cut to about 15 mm × 15 mm to obtain solid instant cocoa. This solid instant cocoa was immediately soluble in hot water or warm milk and had a crisp texture, and could be eaten as it was.
[0017]
Example 2
20.0 parts by weight of sugar, 9.0 parts by weight of cocoa powder, 15.0 parts by weight of milk chocolate, 10.0 parts by weight of fresh cream, 4.0 parts by weight of whole milk powder, 20.0 parts by weight of milk Was dissolved and mixed to obtain 78 parts by weight of a mixture. The milk chocolate used here was 20.00 parts by weight of cacao mass, 40.95 parts by weight of sugar, 20.00 parts by weight of whole milk powder, 18.50 parts by weight of cocoa butter, 0.50 parts by weight of lecithin, and 0. It is milk chocolate consisting of 05 parts by weight.
Furthermore, after adding 0.50 part by weight of sucrose fatty acid ester of HLB16 to 5.0 parts by weight of milk chocolate having the above composition dissolved in a hot water bath at 55 ° C., the mixture was uniformly mixed, and then mixed with 78 parts by weight of the mixture. After 83.5 parts by weight, an additional 16.5 parts by weight of water was added and stirred to obtain an oil-in-water emulsion (water content 20% by weight). Subsequently, this emulsion was vacuum-dried for 3 hours at an atmospheric pressure of 5 mmHg and a product temperature of 70 ° C. or less (atmosphere temperature 70 ° C.) to obtain a solid dry product having a water content of 1.0% by weight. Then, it cut | judged to the size similar to Example 1, and obtained the solid instant cocoa. When this instant cocoa is dissolved in hot water or warm milk, it has the flavor of chocolate and fresh cream derived from the raw materials, and since it is emulsified, it can be obtained solid instant cocoa with a smooth taste and full-fledged chocolate flavor. It was.
[0018]
Test example 1
The powder raw materials were blended so that the fat and oil content in the dried product was the following seven stages, and the quality of the solid instant cocoa obtained by the same method as in Example 1 was compared. The results are shown in Table 1. In addition, the fat content of 0% was obtained by using defatted cocoa powder from which the fat content of cocoa powder was removed by critical extraction.
[0019]
[Table 1]
* 2: The bulk density (g / ml) was calculated from the weight of a solid instant cocoa cut to 15 mm × 15 mm in a 500 ml container.
* 3: Solubility is measured by adding 100 cc of milk warmed to 70 ° C with 15 g of solid instant cocoa and stirring with a spatula at a rate of 2 times / second until the particles floating on the surface are completely dissolved. did. It was 28 seconds when the commercially available powdered instant cocoa was measured by the above method. The acceptable range of the solubility of the instant solid cocoa of the present invention was within 60 seconds.
* 4: Evaluation standard for texture ○: Good with moderate hardness (crisp texture).
Δ: Light and slightly lacking in texture
X: Too light.
XX: Too hard
[0020]
From the results in Table 1, it was found that the raw materials had to be adjusted so that the fat content was 2 to 40% by weight.
[0021]
Test example 2
Based on the formulation of 4 in Table 1, gelatin was added in 6 steps in the range of 0 to 4% by weight as shown in Table 2, and the other preparations were obtained in the same manner as in Example 1. The quality of the solid instant cocoa was compared using the same evaluation criteria as in Test Example 1.
[0022]
[Table 2]
From the results shown in Table 2, it was found that the amount of gelatin added is preferably 0.2 to 3.0% by weight in order to satisfy both solubility and texture.
[0024]
Test example 3
The quality of the solid instant cocoa prepared in the same manner as in Example 1 except that 4 in Table 1 was used as the basis of the formulation, and lecithin was added to this formulation in 6 stages ranging from 0 to 2% by weight. Table 3 shows the comparison results. (Evaluation criteria are the same as in Table 1.)
[0025]
[Table 3]
From the results shown in Table 3, it was found that 0.1 to 0.7% by weight of lecithin was appropriate.
[0027]
Test example 4
The solid instant cocoa obtained by the same raw material composition and method as in Example 1 except that the amount of water added when making the emulsion was changed so that the water content in the emulsion was in the range of 10 to 35% by weight. The results of quality comparison are shown in Table 4.
[0028]
[Table 4]
Δ: Apparently maintained in an emulsified state, but somewhat unstable in a phase inversion due to stirring or temperature change.
[0029]
From the results shown in Table 4, it was found that it was necessary to prepare by adding water or a hydrated product so that the water content of the emulsion was in the range of 15 to 25% by weight.
[0030]
Test Example 5
The solubility of the solid instant cocoa obtained by cutting the block-shaped dried product obtained in Example 1 into the following six product sizes was compared according to the method described in Test Example 1. In the table, 5 mm means a size of 5 mm × 5 mm.
[0031]
[Table 5]
○: Some time is required until the particles are loosened, but good. (Slightly inferior to normal instant cocoa)
X: Clearly inferior to ordinary instant cocoa.
[0032]
As shown in Table 5, it was found that the size of the solid instant cocoa is desirably cut to 50 mm × 50 mm or less.
[0033]
Test Example 6
The vacuum drying temperature in Example 1 was set to a standard temperature of 70 ° C. or lower for 3 hours, dried at 70 ° C. or lower (at ambient temperature set to 70 ° C.) for 2 hours, dried to 2% by weight or lower, and further vacuumed. The drying temperature (atmosphere temperature) was raised and dried for 1 hour to obtain a dried product having a water content of 1% by weight or less. The final product temperature and flavor of the dried product were evaluated, and the temperature conditions during vacuum drying were tested.
[0034]
[Table 6]
From the results of Table 6, it was found that vacuum drying at a temperature exceeding 90 ° C. was not preferable, and 90 ° C. or lower was preferable.
[0036]
【The invention's effect】
According to the present invention, there is provided a solid instant cocoa that has a cocoa or chocolate flavor and can be eaten as it is, or can be melted and drunk in hot water or warm milk and is excellent in portability and solubility.
In addition, the solid instant cocoa according to the present invention is heat resistant, and even when the temperature is higher than the melting point of cocoa butter or added fats and oils, blocking due to oil oozing and recrystallization does not occur. It is possible to contain a large amount of oil compared to. This is thought to be due to the fact that the skeleton is formed in such a way that water-soluble saccharides, proteins and the like surround the oil particles. Also, in terms of flavor, it has become possible to impart features such as richness and mellowness that come from fats and oils, and smoothness that is not found in ordinary powdery instant cocoa.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15598599A JP3649623B2 (en) | 1999-06-03 | 1999-06-03 | Solid instant cocoa and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15598599A JP3649623B2 (en) | 1999-06-03 | 1999-06-03 | Solid instant cocoa and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000342183A JP2000342183A (en) | 2000-12-12 |
| JP3649623B2 true JP3649623B2 (en) | 2005-05-18 |
Family
ID=15617840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15598599A Expired - Fee Related JP3649623B2 (en) | 1999-06-03 | 1999-06-03 | Solid instant cocoa and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3649623B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7201934B2 (en) * | 2002-10-15 | 2007-04-10 | Cargill, Incorporated | Dispersible cocoa products |
| RU2370048C2 (en) * | 2005-04-15 | 2009-10-20 | Кеме Фуд Инджиниринг Аг | Instant product |
| JP6979718B2 (en) * | 2020-03-05 | 2021-12-15 | 日研フード株式会社 | How to make chocolate products |
| EP4175480A1 (en) * | 2020-07-06 | 2023-05-10 | Société des Produits Nestlé S.A. | Freeze dried, soluble three-dimensional shape comprising cocoa |
-
1999
- 1999-06-03 JP JP15598599A patent/JP3649623B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000342183A (en) | 2000-12-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6361813B1 (en) | Freeze-dried foods and process for producing the same | |
| US4664927A (en) | Chocolate compositions of increased viscosity and method for preparing such compositions | |
| KR100571532B1 (en) | Chocolate composition and its use | |
| US4980192A (en) | Chocolate compositions of increased viscosity and method for preparing such compositions | |
| PL170518B1 (en) | Low-fat chocolate-like confectionery product and method of making same | |
| WO1999044435A1 (en) | Process for producing water-containing chocolates | |
| US5246727A (en) | Stabilized edible oil compositions for pastry dough products and process of making | |
| JP3649623B2 (en) | Solid instant cocoa and method for producing the same | |
| JP5207403B2 (en) | Frozen whipped cream mixed with sour ingredients | |
| EP3087846B1 (en) | Chocolate-like food product for baking | |
| JP2003250455A (en) | Method for producing ice creams and frozen desserts | |
| CN1886057B (en) | Oily food material for heating including baking | |
| JP2003250448A (en) | Chocolate confectionery and method for producing the same | |
| JP2002281906A (en) | Mochi-like confectionery | |
| JP2019083817A (en) | Fired chocolate, method for producing the same, and baked chocolate processed product | |
| JP2788375B2 (en) | Heat-resistant oil-based confectionery and method for producing the same | |
| JP4107369B2 (en) | Emulsified composition and frozen whipped cream using the composition | |
| JP2005168330A (en) | Icing material and method for producing the same | |
| JP2793341B2 (en) | High oil soft candy | |
| JP2011229492A (en) | Heat-resistant air-containing chocolate and method for producing the same | |
| JP4948608B2 (en) | Powder mix, food and powder mix ingredients | |
| JPH1142057A (en) | Composition for preventing starch aging and aging prevention for starch-containing food products | |
| JPH04354528A (en) | Foaming powdery emulsifier composition and production thereof | |
| JP4443385B2 (en) | Whipped cream-like food containing egg white and method for producing the same | |
| JP2788021B2 (en) | Cake mix |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20040917 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20041130 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20050208 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20050215 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| LAPS | Cancellation because of no payment of annual fees |