Cacao pulp juice dried powder, food product in which same is blended, and methods for producing these

A technology of drying powder and manufacturing method, applied in the directions of cocoa, food science, application, etc., can solve the problems of processing cocoa juice into powder and compounding that have not yet been reported

Pending Publication Date: 2021-09-24
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Conventionally, a food composition containing cocoa pulp has been known (Patent Document 1), but an example of powdering cocoa pulp juice and mixing it with food has not been reported.

Method used

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  • Cacao pulp juice dried powder, food product in which same is blended, and methods for producing these
  • Cacao pulp juice dried powder, food product in which same is blended, and methods for producing these

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Example 1: Manufacture of Cocoa Juice Powder

[0061] The cocoa juice base was prepared using the raw materials described in Table 1. Specifically, raw materials other than clarified cocoa juice among the raw materials described in Table 1 were mixed with a mixer. Clarified cocoa juice was added to the resulting mixture and mixed to finally reach an emulsified state (O / W), thereby preparing a cocoa juice base. The prepared cocoa juice bases are respectively added into transparent bags, frozen in a refrigerator and left to stand for one night, and then vacuum freeze-dried by a freeze dryer to obtain a freeze-dried powder. Vacuum freeze-drying was carried out at 40° C. (shelf temperature) for 25 hours.

[0062] Clarified cocoa juice is prepared by removing fiber components from cocoa juice using a back filtration process. Clarified cocoa juice had a Brix value of 19.4. In addition, the clarified cocoa juice contains 0.5% by mass of dietary fiber (measured by the enz...

Embodiment 2

[0079] Example 2: Production of chocolate blended with cocoa juice powder

[0080] Fatty confectionary (chocolate) was produced using the cocoa juice powder produced in Example 1. First, chocolate bases were prepared by a conventional method using the raw materials described in Table 3. Next, after filling the obtained chocolate blank into a mold, it is cooled and solidified, and demolded to obtain a fat-based dessert (chocolate).

[0081] [table 3]

[0082] Table 3: Ingredients for chocolate

[0083] Raw materials (parts by mass) Dark Chocolate Type 1 Dark chocolate type 2 milk chocolate type Dry powder (embodiment 1 · test area 2) 37 37 37 cocoa mass 37 36.5 28.5 Coco fat 26 26 26 whole milk powder - - 8 Emulsifier (lecithin) - 0.5 0.5 total 100 100 100

[0084] The obtained oil-based confectionery (chocolate) not only had good melting in the mouth, texture, and high-quality cocoa taste, but also had ...

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PUM

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Abstract

The purpose of the present invention is to provide a cacao pulp juice freeze-dried powder and a food product in which the powder is blended, and also to provide a method for producing the cacao pulp juice freeze-dried powder and a method for producing a cacao pulp juice blended food product. According to the present invention, there are provided a cacao pulp juice freeze-dried powder that contains an edible fiber component and an oil and fat component, and a food product that contains this freeze-dried powder. Furthermore, according to the present invention, there are provided: a method for producing a cacao pulp juice powder, the method including a step for processing a cacao pulp juice base containing an edible fiber component and an oil and fat component into a freeze-dried powder; and a method for producing a cacao pulp juice blended food product, the method including a step for blending this freeze-dried powder into another ingredient. This food product can be provided as an oleaginous confectionery.

Description

[0001] References for related applications [0002] This application claims priority based on the existing Japanese application Japanese Patent Application No. 2019-16894 (filing date: February 1, 2019), the entire disclosure content of which is made a part of this specification by reference. technical field [0003] The present invention relates to a freeze-dried powder of cocoa pulp, a food compounded with the powder, and a method for producing them. Background technique [0004] The cocoa fruit (cocoa pod) is about 20cm long, has a football-like shape, and is wrapped in a hard shell with a thickness of more than 1cm. Cocoa pods contain 30 to 40 seeds wrapped in a sweet white pulp called cocoa pulp, that is, cocoa beans. The cacao beans are processed into cacao liquor through natural fermentation and drying steps, and are used as raw materials for chocolate, cocoa, and the like. [0005] Cocoa pulp is naturally fermented together with cocoa beans to impart flavor to coco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00
CPCA23L5/00A23L2/02A23L2/39A23G1/50A23G1/46A23G1/36A23G1/42A23G1/0016A23G1/40A23G1/48A23V2002/00
Inventor 水村俊介北岛正树
Owner MEIJI CO LTD
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