JPH1132682A - Instant cocoa and method for producing the same - Google Patents

Abstract

(57) [Summary] [Problem] To provide a cocoa drink simply by pouring hot water, a mild and delicious instant cocoa with less roughness and powderiness felt on the tongue. SOLUTION: A raw material containing a cocoa powder and a milk raw material is dissolved in warm water or hot water and spray-dried to obtain a powder composed of particles in which the raw material components are fused and integrated. This powder may be granulated, if necessary, to obtain granules. Sugars and the like are further added to the powder or granules as necessary to obtain an instant cocoa. The raw material preferably contains cocoa powder, a milk raw material, and a saccharide, and more preferably the milk raw material is milk.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an instant cocoa containing cocoa powder and a dairy raw material, which can be made into a cocoa beverage simply by pouring hot water, and a method for producing the same.

[0002]

2. Description of the Related Art Cocoa is a nutritive value obtained by dissolving cocoa powder obtained by crushing cocoa butter by crushing cacao butter from alkali-treated or non-alkali-treated cocoa butter with hot water or milk. Known as a high taste beverage. The instant cocoa is prepared by previously mixing the above cocoa powder with other raw materials such as milk powder and sugar, and dissolving it with hot water or milk to form cocoa.

[0003] As a conventional method for producing instant cocoa, cocoa powder, milk raw materials such as whole milk powder and skim milk powder, and sugars such as sugar are mixed and pulverized into a product to further improve the solubility. The product obtained by granulating the above pulverized product by a fluidized bed granulator or the like,
Cocoa powder, saccharides and the like are dissolved in warm water and freeze-dried to obtain products (see JP-A-8-214780).

[0004]

However, in the above-mentioned method, since cocoa contains a water-insoluble component of cocoa seeds, it is perceived as a rough tongue when dissolved in hot water even if crushed. Particles having a particle size were present, and powdery taste was sometimes felt when eaten as a beverage. Also, in any of the above, the milk raw material is whole milk powder,
Powdered milk raw materials such as skim milk powder and creaming powder must be used, and fresh milk and skim milk cannot be used as raw materials, so that the original good flavor of dairy products cannot be obtained.

Further, in the above method, although the powderiness can be improved, the freeze-drying becomes difficult when a milk material is added, so that a required amount of the milk material cannot be added. For this reason, it is necessary to separately prepare milk and the like and dissolve it in an aqueous solution containing a milk raw material, and there is a drawback that the convenience of an instant beverage, which can be obtained only by pouring hot water, is impaired.
In addition, since the lyophilized product is in the form of a porous block,
There was also a problem that the product was bulky compared to the powder product in comparison with the weight.

Accordingly, an object of the present invention is to provide a cocoa drink simply by pouring hot water without separately preparing milk or the like, which has less roughness and powderiness felt on the tongue, and that each component is well-balanced and well blended. It is to provide mild and delicious instant cocoa.

[0007]

Means for Solving the Problems In order to achieve the above object, one aspect of the present invention is to dissolve a raw material containing cocoa powder and a dairy raw material in hot or hot water and spray-dry the raw material. A particle obtained by fusing and integrating the raw material components,
Alternatively, the present invention provides an instant cocoa characterized by containing granules obtained by granulating the particles.

Another object of the present invention is to provide a method for producing instant cocoa, comprising dissolving a raw material containing cocoa powder and a dairy raw material in hot or hot water and spray-drying. It is in.

According to the present invention, the raw material containing the cocoa powder and the milk raw material is once dissolved in warm water or hot water, so that these raw materials are in a uniformly dissolved state,
By spray-drying this, the above-mentioned raw material components are fused to form integrated particles. Since these particles are quickly dissolved in hot water and do not remain in a granular form, they do not feel the roughness or powderiness of the tongue when eating and drinking, so that a good flavor can be obtained as if they were freshly poured. In addition, since the instant cocoa of the present invention already contains a milk material, it does not need to be dissolved in milk or the like, and a delicious cocoa can be easily produced simply by pouring hot water.

In the instant cocoa of the present invention, the particles are substantially spherical, and have an average particle size of 20 to 100.
μm is preferred. If the average particle size is less than 20 μm, there is a problem that solubility is poor.

In the present invention, the raw materials preferably contain cocoa powder, a milk raw material, and saccharides. This makes it possible to easily produce sweetened cocoa simply by pouring hot water.

Further, in the present invention, the milk raw material is more preferably milk. Powdered milk has already been spray-dried for pulverization, and if it is dissolved in warm water or hot water and spray-dried again, there is a drawback that its flavor deteriorates more remarkably. On the other hand, milk retains the original flavor of the milk raw material, and even if spray-dried once for the production of cocoa, the deterioration of the flavor is kept relatively small. Therefore, a delicious cocoa with the original flavor of milk is obtained.

Further, in the present invention, after spray-drying, it may be granulated to produce a product. When granulated, cocoa can be rapidly produced by further increasing the solubility in water or hot water.

Further, in the production method of the present invention, it is more preferable to dissolve the raw material in warm water or hot water, homogenize with a homogenizer, and then spray dry. By homogenizing with a homogenizer, the raw material components can be homogenized to form fused particles,
Uniformity and roughness of the tongue when dissolved in hot water can be significantly reduced.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, cocoa powder as a raw material is selected, for example, by selecting cocoa beans with a cleaner, removing beans and the like with a separator, adding an alkali agent in a reactor and reacting, and then using a roaster. Roasted,
The cocoa mass obtained by grinding with a grinder is crushed with a cocoa press to separate cocoa butter, and is then crushed with a cocoa mill to produce fine particles. In some cases, the reaction with the alkali agent is not performed.

As the milk raw material, non-pulverized milk products which retain the original flavor of milk, such as milk, skim milk and fresh cream, are preferably used, but whole milk powder, skim milk powder and the like are used. You can also. When using milk powder,
It is preferable that the milk powder is previously dissolved in warm water or the like, and cocoa powder or the like is added to the solution and mixed to dissolve the cocoa powder, or that the cocoa powder is mixed together when adding the cocoa powder to milk or the like. Also, milk and milk powder may be used in combination.

When saccharides are dissolved in hot water to make cocoa, they can be added as much as desired according to the taste of each person.
It may not be added in advance, but it is better to add it from the beginning from the viewpoint that it can be easily eaten and drink only by pouring hot water. Examples of saccharides include disaccharides such as sugar and lactose, monosaccharides such as glucose and fructose, starch hydrolysates such as starch syrup and dextrin, and reduction products thereof, such as reduction of reduced starch hydrolyzate, sorbit and maltite. One or more selected from sugars and the like are preferably used.

As other raw materials, for example, starches, fats and oils, emulsifiers, stabilizers, salt, spices, spices, nut paste, coffee, and other seasoning ingredients can be used. As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, lecithin and the like can be preferably used.

As an example of a preferable composition comprising the above-mentioned raw materials, for example, 30 to 300 parts by weight of milk or skim milk, 10 to 35 parts by weight of cocoa powder, 0 to 25 parts by weight of powdered milk such as whole milk powder and skim milk powder 0 to 25 parts by weight of sugar, 5 to 25 parts by weight of other sugars such as lactose, 0 to 0.5 parts by weight of salt, 0 emulsifier
To 2 parts.

In the present invention, first, cocoa powder, milk powder, saccharides and other raw materials are dissolved in warm milk, skim milk or milk powder dissolved in warm water. What dissolved milk, skim milk or milk powder in warm water is 50-70 in advance.
It is preferable to heat the mixture to about ° C, whereby the solubility of cocoa powder and the like can be increased.

After dissolving the raw materials in this way, it is preferably homogenized through a homogenizer, and further heated to 60 to 95 ° C. and spray-dried. The spray drying conditions are
Under normal conditions, for example, hot air temperature of 150 to 270
C. and an exhaust air temperature of 80 to 130.degree. The sugar content of the solution when spray-drying is Bx10
It is preferably set to 60. The sugar content of the above solution is Bx1
If it is less than 0, there is a problem that it is not efficient, and if it is more than Bx60, there is a problem that spray drying is difficult.

When the particles of the powder obtained by spray-drying are observed under a microscope, the respective raw material components are fused to form a substantially spherical shape, and the average particle size is in the range of about 20 to 100 μm. I have. For this reason, compared with the conventional instant cocoa which is simply made by simply mixing cocoa powder, milk powder, sugars, etc., the powder is clearly smooth and fine from the viewpoint of appearance and texture.

In the present invention, the powder may be further granulated to an appropriate size and granulated, whereby the solubility in hot water can be further increased. As the granulation method, various known methods can be employed, and in particular, a fluidized bed granulation method and a stirring granulation method are preferably used.

The instant cocoa of the present invention may be composed only of the above-mentioned spray-dried powder or granules obtained by granulating the powder. However, the instant cocoa may be further commercialized by adding sugars such as sugar, fragrance and the like thereto. Can also. Or,
Sugars, flavors, and the like can be added to the spray-dried powder, and these can be granulated to produce a product.

[0025]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples. In the following examples, “parts” means “parts by weight”. Example 1 200 parts of milk heated to 60 ° C. (23.
6 parts), cocoa powder (cocoa butter 22-24)
%) 16 parts, lactose 10 parts, salt 0.1 part, emulsifier 0.2
Was added and mixed by stirring with a mixer for 10 minutes. This one
It was homogenized at 50 kg / cm ² and homogenized.

This solution was heated to 90 ° C. and spray-dried under the conditions of a hot air temperature of 230 ° C. and an exhaust air temperature of 110 ° C. to obtain a dry powder. To 55 parts of the dry powder, 40 parts of sugar was added and mixed to obtain an instant cocoa of the present invention.

20 g of this instant cocoa is 100 m
When dissolved in 1 liter of hot water, a well-balanced, mild and delicious cocoa drink having a fresh, milky feeling without powderiness and roughness was obtained.

Example 2 100 parts of milk heated to 60 ° C. (11.
8 parts), cocoa powder (cocoa butter 22-24)
%), 15 parts of whole milk powder, 5 parts of skim milk powder, 5 parts of sugar, 8 parts of lactose, and 0.1 part of salt were added and mixed by stirring with a mixer for 10 minutes. This was homogenized by a homogenizer treatment at 150 kg / cm ² .

The solution was heated at a hot air temperature of 230 ° C. and an exhaust air temperature of 1
The dried powder was obtained by spray drying at 10 ° C. This dried powder was granulated by a fluid bed granulator and dried. To 60 parts of this powder, 35 parts of sugar was added and mixed to obtain an instant cocoa of the present invention.

20 g of this instant cocoa is 100 m
When dissolved in 1 liter of hot water, a well-balanced, mild, delicious freshly-poured cocoa drink with a powdery, grainy, fresh milky feeling was obtained.

Example 3 100 parts of milk heated to 60 ° C. (11.
8 parts), cocoa powder (cocoa butter 10-12)
%) 17 parts, whole milk powder 8 parts, fresh cream 2 parts, salt 0.1
And 0.3 part of an emulsifier were added and mixed by stirring with a mixer for 10 minutes. This was homogenized by a homogenizer treatment at 150 kg / cm ² .

The solution was heated at a hot air temperature of 230 ° C. and an exhaust air temperature of 1
The dried powder was obtained by spray drying at 10 ° C. To 55 parts of this powder, 40 parts of sugar was added and mixed, and this mixed powder was granulated by a fluid bed granulator and dried to obtain an instant cocoa of the present invention.

20 g of this instant cocoa is 100 m
When dissolved in 1 liter of hot water, a well-balanced, mild, delicious freshly-poured cocoa drink with a powdery, grainy, fresh milky feeling was obtained.

Comparative Example 1 16 parts of cocoa powder (cocoa butter 22 to 24%),
24.3 parts whole milk powder, 10 parts lactose, 0.1 part salt, 4 sugar
After sufficiently mixing 4.3 parts, the mixture was pulverized through a pulverizer to obtain instant cocoa.

20 g of this instant cocoa is 100 m
When dissolved in 1 l of hot water, the cocoa obtained in Examples 1, 2 and 3 was instantaneous cocoa having a higher powderiness and lacking a mild feeling.

Comparative Example 2 16 parts of cocoa powder (cocoa butter 22 to 24%),
24.3 parts whole milk powder, 10 parts lactose, 0.1 part salt, 4 sugar
After sufficiently mixing 4.3 parts, the mixture was pulverized through a pulverizer.
The powder thus obtained was granulated by a fluid bed granulator and dried to obtain an instant cocoa.

20 g of this instant cocoa is 100 m
When dissolved in 1 l of hot water, the cocoa obtained in Examples 1, 2 and 3 was instantaneous cocoa having a higher powderiness and lacking a mild feeling.

Comparative Example 3 52 parts of cocoa powder (cocoa butter 22 to 24%),
48 parts of sugar are mixed, water is added thereto, and the solid content is 1 part.
An 8% suspension was obtained. 92 ° C. while stirring this suspension
After heating to gelatinize the starch, the mixture was homogenized at 80 kg / cm ² using a homogenizer, cooled to 40 ° C., filled in a mold, and freeze-dried to obtain solid cocoa.

When 12 g of this solid cocoa was dissolved in 100 ml of warm milk, it was a milky cocoa with a low powderiness and a good body.

Test Example 1 Each of the cocoa obtained in Examples 1, 2, and 3 and Comparative Examples 1 and 2 was subjected to a sensory test by 20 panelists.

The evaluation of the flavor was very delicious ... 5 points, delicious ... 4 points, ordinary ... 3 points, not so delicious ... 2
Points, not delicious at all ... 1 point, indicated by the average score of 20 panelists.

Regarding the evaluation of the powderiness and the roughness, it is assumed that no feeling is felt at all --2, hardly felt ...- 1, neither can be said ... 0, slightly felt ... + 1, extremely felt ... + 2, and 20 The average value is shown for human panelists. Table 1 shows the results.

[0043]

[Table 1]

As shown in Table 1 above, Example 1
It can be seen that the cocoa samples of Nos. 2 and 3 are clearly better in flavor, and have significantly less powderiness and roughness than the cocoa samples of Comparative Examples 1 and 2.

Test Example 2 A dry powder obtained by spray-drying the raw material solution in Example 1, and a powder obtained by spray-drying the raw material solution in Example 2 and further granulating the obtained dry powder by a fluidized bed granulator. For each of the powder obtained by mixing the raw materials in Comparative Example 1 and crushing with a crusher, and the solid cocoa obtained by freeze-drying the raw material solution in Comparative Example 3, microscopic photographs at 150 times were taken. This is shown in FIGS.

As shown in FIG. 1, the spray-dried powder of Example 1 contained cocoa powder, milk components,
It can be seen that sugars and the like are uniformly taken in and have a beautiful spherical shape. The average particle size is 20 to 100 μm.
With m, the particle size also has little variation.

As shown in FIG. 2, in the powder obtained by granulating the spray-dried powder of Example 2, powders such as cocoa powder, milk powder, and saccharides adhere to each other by granulation to form large particles. . The shape of the particles is indefinite, and the average particle size varies greatly from 100 to 450 μm.

As shown in FIG. 3, the powder obtained by mixing and pulverizing the raw materials of Comparative Example 1 was obtained by simply dispersing the particles of cocoa powder, milk powder, sugars, etc., and dispersing them. Is amorphous and has an average particle size of 40 to 130 μm.

As shown in FIG. 4, the solid cocoa obtained by freeze-drying in Comparative Example 3 is in the form of a porous block, and is different from those in FIGS.

[0050]

As described above, according to the present invention,
The raw material containing the cocoa powder and the dairy raw material is once dissolved in warm water or hot water, and spray-dried to form a powder composed of particles in which the raw material components are fused and integrated. In order to obtain instant cocoa by further granulating according to, when dissolved in hot water to make a cocoa drink, it quickly dissolves and does not remain in the form of granules, and when eating or drinking, the tongue becomes rough or powdery I do not feel it. Further, each raw material component is well blended and well-balanced, and a good flavor as if freshly added is obtained. Furthermore, since the instant cocoa of the present invention already contains a milk material, it does not need to be dissolved in milk or the like, and a delicious cocoa drink can be easily produced simply by pouring hot water.

[Brief description of the drawings]

FIG. 1 is a photomicrograph at 150 × magnification of a dry powder obtained by spray-drying a raw material solution in Example 1.

FIG. 2 is a photomicrograph (magnification: 150 times) of a powder obtained by spray-drying a raw material solution in Example 2 and further granulating the obtained dry powder by a fluidized bed granulator.

FIG. 3 is a photomicrograph (magnification: 150 times) of a powder obtained by mixing raw materials and crushing with a pulverizer in Comparative Example 1.

FIG. 4 is a 150 × photomicrograph of solid cocoa obtained by freeze-drying a raw material solution in Comparative Example 3.

Claims (9)

[Claims] 1. A particle obtained by dissolving a raw material containing cocoa powder and a dairy raw material in hot water or hot water and spray-drying, wherein the raw material component is fused and integrated, or the particle is produced. Instant cocoa comprising granules obtained by granulation. 2. The instant cocoa according to claim 1, wherein said particles have a substantially spherical shape, and have an average particle size of 20 to 100 μm. 3. The instant cocoa according to claim 1, wherein the raw material contains cocoa powder, a milk raw material, and a saccharide. 4. The instant cocoa according to claim 1, wherein the milk material is milk. 5. A method for producing instant cocoa, comprising dissolving a raw material containing cocoa powder and a dairy raw material in hot or hot water and spray-drying. 6. The method for producing instant cocoa according to claim 5, wherein granules are granulated after spray drying. 7. After dissolving the raw material in hot water or hot water,
The method for producing instant cocoa according to claim 5 or 6, wherein the homogenizer is homogenized and then spray-dried. 8. The method for producing instant cocoa according to claim 5, wherein a raw material containing cocoa powder, a milk raw material, and a saccharide is used. 9. The method according to claim 5, wherein milk is used as the milk material.
9. The method for producing instant cocoa according to any one of items 1 to 8.