JPS5950297B2 - How to make instant cocoa - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing easily soluble instant cocoa, which is characterized by uniformly coating and fixing cocoa powder on the surface of crystalline or granular saccharide particles.

If you want to drink cocoa as it is, you need to first dissolve it in a small amount of water to prevent it from turning into a lump, then dissolve it in a predetermined amount of water and add sugar, which is a tedious process.

Therefore, the following methods have been devised to simplify this point.

(a) A method in which a mixture of cocoa powder and saccharides is dried and granulated under flowing conditions while spraying water or sugar solution containing an emulsifier.

(b) A method in which a small amount of water or sugar solution containing an emulsifier is added to a mixture of cocoa powder and saccharides, kneaded, extruded through a screen, granulated, and dried.

(e) A method in which cocoa powder and emulsifier are added to cocoa paste (and if necessary, powdered sugar is added to this for instant preparation), which is extruded through a screen under hot melting conditions and granulated.

However, all of the above conventional methods require special equipment for granulation or granulation, and the above (a)
In method (b), an additional drying step is required because it is a wet method, and in both methods, it is necessary to add an emulsifier in advance in order to make the cocoa easily soluble in the granules. Ta.

The inventors of the present invention have conducted intensive studies with the aim of providing easily soluble instant cocoa in an extremely simple manner without requiring special equipment or drying processes as in the conventional method described above. It has been found that by making effective use of the fats and oils contained in cocoa powder, the above object can be achieved without the need for adding any emulsifier or the like.

The present invention was made based on the above findings, and the gist of the invention is to use crystalline or granular saccharides to provide the spreading action and adhesion resistance of cocoa powder oil and fat components, which tend to form lumps, on the surface of the particles. At the same time, by covering and fixing it in a thin film, it is possible to make the cocoa powder easily soluble and to make it instant.

That is, in the present invention, cocoa powder is mixed with crystalline or granular sugars, and if necessary, fats and oils are added to the cocoa powder before mixing or to a mixture of cocoa powder and sugars, and the cocoa powder is mixed with cocoa powder. When the amount of fat and oil is adjusted to about 14 to about 50%, and the mixture of the cocoa powder and the saccharide is heated to a temperature higher than the melting point of the fat and oil contained in the cocoa powder, or when supplementary fat is added. By heating to a temperature higher than the melting point of the fat and oil contained in the cocoa powder and the melting point of the supplementary fat, whichever is higher, the above-mentioned The present invention provides a method for producing instant cocoa, which is characterized in that cocoa powder is uniformly coated and fixed on the surface of the saccharide particles, and the product is produced without a drying process.

The "amount of fat and oil in cocoa powder" as used in the present invention refers to the fat content of the cocoa powder itself when no fat or oil is supplemented to the cocoa powder, and the content of fat or fat in the cocoa powder itself when fat or oil is supplemented. The amount of fat includes the amount of supplementary fats and oils.

Hereinafter, the method for producing easily soluble instant cocoa of the present invention having the above characteristics will be described in detail based on its preferred embodiments.

First, a predetermined amount of fat or oil, preferably a vegetable oil that is solid at room temperature, such as cocoa butter or hydrogenated coconut oil, is added to the cocoa powder so that the fat content (oil content) in the cocoa powder is 14 to 50%, preferably. is added in an amount of 24 to 50%, more preferably 35 to 50%, and thoroughly kneaded, preferably at room temperature.

If the oil content is less than 14%, the coating and fixation of the cocoa powder to the sugar crystals or granules is insufficient and they tend to fall off, and if it exceeds 50%, the cocoa powder itself (the product is not "instant cocoa")
If it exceeds 60%, the cocoa powder itself tends to become a paste, making it difficult to uniformly coat the sugars with the cocoa powder.

On the other hand, the fat content of cocoa powder itself varies depending on the grade, but is approximately 1
Since the content is 0% to 24%, it is not necessarily necessary to supplement the fat with 14% to 24% in order to achieve the purpose of the present invention, but it is better to supplement it so that the amount is 24% or more as described above to improve the coating of cocoa. The fixing effect is improved, and a product with good appearance can be obtained.

Further, the fat content between 24% and 50% can be determined depending on the quality of the desired product, such as high fat content, high nutrition, etc.

As mentioned above, it is preferable to add fats and oils to cocoa powder in terms of workability and obtaining a high-quality target product.
, for example, by spraying or the like.

Additionally, in addition to the above fats and oils, if a small amount of a surfactant such as lecithin, sorbitan fatty acid ester, sugar ester, etc. is added in an amount of 0.1 to 5% depending on the amount of fats and oils, the product will be cooled. It is possible to add easy solubility in time.

However, the products according to the invention are readily soluble in hot water even without the addition of these surfactants.

Next, the cocoa powder prepared as described above is added to a predetermined amount of crystalline or granular sugar, such as caster sugar, granulated sugar, granulated sugar, crystalline glucose, crystalline fructose, granulated maltose, etc., and the mixture is uniformly heated at room temperature. Mix or knead.

If powdered sugar is used as the sugar, the cocoa powder will not adhere uniformly to the sugar, making it impossible to obtain the desired product.

The type and amount of sugar used here can be selected depending on the desired product, and the amount of sugar used is usually 2 times the weight of cocoa.
It is between 9 times and 9 times.

After that, the mixture of cocoa powder whose fat and oil content has been adjusted and sugars is heated at a temperature above the melting point of the fat and oil component (at a temperature above the melting point of the fat and oil contained in the cocoa powder, or when supplementary fat and oil is added). The melting point of the fat contained in the cocoa powder and the melting point of the supplementary fat, whichever is higher, is preferably 50 to 6.
When mixed or kneaded while heating to 0°C, the fat and oil components function, that is, they simultaneously exhibit a stretching action and an adhesion action, and as a result, cocoa powder adheres and fixes to the surface of sugar particles via the fat and oil component. , the desired product can be obtained.

In addition, depending on the target product, milk powder, seasoning,
Flavors and the like can also be added as appropriate.

According to the method of the present invention as described above, the intended purpose is fully achieved, and specifically, the following effects are produced.

(b) It is extremely easy to create products that meet drinking conditions.

In other words, if instant dissolution is required by pouring into a cup with warm water (for cup-type vending machines), it is sufficient to use immediately dissolving granules as the sugar (Currently, such a product has not been completed. In addition, when adding it to warm milk for home use, stirring with a spoon is inevitably required to mix it, so the flavoring sugar used is relatively small. Small particles (e.g. caster sugar, granulated sugar)
The purpose can also be achieved using crystalline materials.

However, if an emulsifier is added, it can be easily dissolved and ready-made for drinking when cold.

(b) Cocoa paste (by adding fat and oil in cocoa rice)
(also called cacao mass or bitter chocolate) (5
Even if cocoa powder is used (approximately 0%), it is easily soluble and can be instantiated, making it possible to improve the quality of the product.

(c) Since the process only involves mixing or mixing at room temperature and under heating, it can be carried out using existing simple machines, and there is no need for drying or granulation, and the product yield is 1.
00%, it is superior to the conventional method in terms of cost, equipment, and quality.

Examples are given below, and the effects of cocoa according to the present invention are also shown.

Example 1゜This example is an example in which a product was made for drinking hot using only cocoa powder and white sugar.

After thoroughly mixing cocoa powder 401 with a fat content of 22% and 100 g of white sugar at room temperature, the mixture was heated to a product temperature of 58°C, and while being maintained at this temperature, stirred for about 5 minutes to uniformly mix it. Product 140 coated with cocoa powder? I got it.

When 14 g of this product was taken and 80 Tll of boiling water at 85°C was added, it dissolved in exactly the same way as raw white sugar.

Example 2゜In this example, vegetable hydrogenated oil is added to low fat cocoa powder to a fat content of 2.
This is an example in which a product was made for the purpose of instant dissolution when heated by adding immediately soluble granulated sugar to a concentration of 9%.

Cocoa 301 with a fat content of 12% and hydrogenated coconut oil (melting point 32°C)
)7.2'? Add and knead thoroughly at room temperature until homogeneous.

Next, granulated sugar (frost sugar) 170
f? was added and mixed uniformly at room temperature, then the mixture was heated to a product temperature of 60°C, stirred at this temperature for 10 minutes,
A product 207.2S' uniformly coated with cocoa powder was obtained.

Take 20g of this product in a cup and add 120g of boiling water at 85°C.
- When added, the entire amount dissolved instantly.

Example 3゜This example is an example in which cocoa butter is added to high-fat cocoa powder to make the fat content 50%, and a product is made with this and caster sugar for the purpose of drinking hot. It is.

60L of cocoa with 22% fat content? Cocoa butter (melting point 3
Add 34y' (2-39°C) and knead thoroughly at room temperature until uniform.

Next, add 140' of caster sugar to this. After adding and kneading uniformly at room temperature, this mixture was heated to a product temperature of 58°C,
After kneading for 15 minutes at this temperature, the product 234 is evenly coated with cocoa powder. I got it.

Is this product 20f? When 120ml of boiling water at 85°C was added to the sugar, it was dissolved in the same way as raw white sugar.

Example 4゜In this example, vegetable oil is added to the high fat content cocoa powder to a fat content of 2.
This is an example of a product made with the aim of being easily soluble in cold conditions by adding a supplementary amount of 5% and a small amount of emulsifier, and using this and immediately soluble granulated sugar.

Cocoa powder 401 with a fat content of 22% and hydrogenated coconut oil 1.6? ,
Sugar ester (HLB15) o, 4y, lecithin 0
．． 41 and sodium tripolyphosphate 0.41 were added and kneaded thoroughly at room temperature.

Next, granulated sugar (frost sugar) 160
After adding P and mixing thoroughly at room temperature, the mixture was heated to a product temperature of 60°C and stirred at this temperature for about 10 minutes to obtain a product 202.8S' uniformly coated with cocoa.

When this product 201 was placed in a cup and 20° C. water 120- was added, it became wet instantly and completely dissolved when stirred with a spoon.

Claims (1)

[Claims] 1. Mix cocoa powder with crystalline or granular sugar,
In addition, if necessary, add oil or fat to the cocoa powder before mixing or to the mixture of cocoa powder and saccharide to adjust the amount of oil or fat in the cocoa powder to about 14 to about 50%, and mix the cocoa powder and the saccharide together. The mixture with the above-mentioned cocoa powder is heated to a temperature equal to or higher than the melting point of the fat or oil contained in the cocoa powder, or if an oil or fat is supplemented, the melting point of the fat or oil contained in the cocoa powder or the melting point of the supplementary fat, whichever is higher. By heating to a temperature equal to or higher than the melting point of the cocoa powder,
A method for producing instant cocoa, which comprises uniformly coating and fixing the cocoa powder on the surface of the saccharide particles and producing a product without a drying process.