Highly emulsifiable cacao preparation and production method of easily dispersible chocolate powder using the same

Abstract

To provide a highly emulsifiable cacao preparation which can emulsify a large amount of oil and fat in a cacao-containing food having a high cacao butter content without impairing the flavor; an easily dispersible chocolate powder obtained using the same; and a chocolate beverage.MEANS FOR SOLVING THE PROBLEM: A highly emulsifiable cacao preparation can be prepared by adding water to cacao as a raw material to adjust the pH to 6 to 10, followed by pressurization and heating at a temperature of more than 100°C. Chocolate powder excellent in flavor and dispersibility can be produced by dispersing the highly emulsifiable cacao preparation and cacao mass in water, followed by drying. Dispersion of the chocolate powder in water can result in a chocolate beverage having a rich flavor.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a cacao preparation rich in emulsifying properties and an easily dispersible chocolate powder using the same.

Background Art

[0002] Cacao-containing foods, which are food and drink products that enjoy the flavor of chocolate, include raw materials derived from cacao and have their flavor as a preference factor. Examples include chocolates, chocolate beverages, cocoa beverages, ice cream, and the like. Among them, cocoa powder used in typical cocoa beverages is produced by removing cocoa butter from cocoa mass, so the chocolate-like richness and flavor derived from fat-soluble aroma components are reduced. As a method for improving this, powdering of chocolate containing a large amount of cocoa butter can be mentioned. Conventionally, various proposals have been made for powdered chocolate. Patent Document 1 is a method of mixing raw materials composed of cocoa mass, sucrose, and milk, but the fat globules are somewhat large. Patent Document 2 contains a large amount of an emulsifier for emulsifying cocoa butter, so there is a problem that the original flavor of cacao is impaired. In general, since chocolate powder is a powder containing a high concentration of fat (cocoa butter), when trying to dissolve chocolate powder in water, it has poor water wetting, does not easily disperse and dissolve, and some remains undissolved, so that the powder remains floating on the water surface, or conversely, it settles and forms a precipitate, and it has the drawback of not dissolving uniformly in the liquid. However, the prior art has not been sufficient to solve this problem.

[0003] As an emulsifier other than milk-derived emulsifying substances and low-molecular-weight emulsifiers, Patent Document 3 discloses an emulsifier having water-soluble hemicellulose obtained by extracting soybean cotyledons at a temperature of 80°C or higher and 130°C or lower under acidic conditions as an active ingredient. However, even when this is used, the off-flavor is prominent and the original flavor of cacao is impaired, so it is not possible to obtain a chocolate powder that combines flavor and dispersibility.

[0004] Pressurized heating of cocoa has been practiced before. Patent Document 4 heats cocoa at a temperature of 70 to 130°C after alkali treatment and further separates and recovers the soluble fraction, thereby improving the chocolate flavor. On the other hand, the emulsifying property is not mentioned.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide a highly emulsifiable cocoa preparation and an easily dispersible chocolate powder using the same, which can emulsify a large amount of oil and fat without impairing the flavor of a cocoa-containing food rich in cocoa butter.

Means for Solving the Problems

[0007] As a result of intensive research to achieve the above object, the present inventors have found that a highly emulsifiable cocoa preparation can be prepared by adding water to cocoa as a raw material, adjusting the pH to 6 to 10, and then performing pressurized heating at a temperature exceeding 100°C. By dispersing the highly emulsifiable cocoa preparation, cocoa mass and saccharides in water and drying them, it is possible to produce an easily dispersible chocolate powder excellent in flavor and dispersibility. Furthermore, by dispersing this easily dispersible chocolate powder in water, it is possible to obtain a chocolate beverage rich in flavor, leading to the invention.

[0008] That is, the present invention is (1) A method for producing highly emulsifiable cocoa powder, comprising adding 1 to 20 times the mass of water to a cocoa raw material, adjusting the pH to 6 to 10, and then subjecting it to pressure heating treatment at a temperature exceeding 100 °C to obtain a highly emulsifiable cocoa preparation, and further drying it. (2) The method for producing highly emulsifiable cocoa powder according to (1), wherein the soluble solid content index of the highly emulsifiable cocoa powder is 40% or more and the water-soluble nitrogen index is 40% or more. (3) The method for producing highly emulsifiable cocoa powder according to (1) or (2), wherein the cocoa raw material is cocoa. (4) A method for producing easily dispersible chocolate powder, comprising all of the following steps (A) to (C): (A) A step of adding 1 to 20 times the mass of water to a cocoa raw material, adjusting the pH to 6 to 10, and then performing pressure heating at a temperature exceeding 100 °C to obtain a cocoa preparation. (B) A step of dispersing the cocoa preparation of (A) and other cocoa raw materials in water as a dispersion phase containing 30% by mass or more and 80% by mass or less as a solid content to obtain an oil-in-water emulsion having an average emulsion particle diameter of 1 μm or more and 10 μm or less. (C) A step of drying the oil-in-water emulsion. (5) The method for producing easily dispersible chocolate powder according to (4), wherein the soluble solid content index of the cocoa preparation in step (A) is 40% or more and the water-soluble nitrogen index is 40% or more. (6) The method for producing easily dispersible chocolate powder according to (4), wherein the cocoa raw material in step (A) is cocoa. (7) The method for producing easily dispersible chocolate powder according to (4), wherein the drying method is spray drying. (8) The method for producing easily dispersible chocolate powder according to (4), wherein the milk-derived raw material in the solid content is 0.5% by mass or less. (9) The method for producing easily dispersible chocolate powder according to any one of (4) to (8), wherein the solid contains 0.5 to 35% by mass of the cocoa preparation of (4)(A), 25 to 75% by mass of cocoa mass, and 15 to 70% by mass of saccharides. (10) Highly emulsifiable cocoa powder, wherein the components derived from cocoa have a soluble solid content index of 40% or more and a water-soluble nitrogen index of 40% or more. (11) An easily dispersible chocolate powder containing a highly emulsifiable cocoa preparation derived from cocoa, having a soluble solid content index of 40% or more and a water-soluble nitrogen index of 40% or more, and satisfying the following conditions (A) and (B). (A) When dispersed in water, the emulsified particle diameter is 1 μm or more and 10 μm or less. (B) The ratio to the solid content of the cocoa raw material is 30% or more and 80% or less. (12) The easily dispersible chocolate powder according to (11), containing 0.5 to 35% by mass of the highly emulsifiable cocoa preparation in the solid content. (13) The easily dispersible chocolate powder according to (11), wherein the milk-derived raw material in the solid content is 0.5% by mass or less. (14) A method for producing a chocolate beverage, wherein the easily dispersible chocolate powder according to any one of (4) to (8) is suspended in water or warm water. (15) A chocolate powder beverage containing the easily dispersible chocolate powder according to any one of (11) to (13). It relates to.

Effect of the Invention

[0009] According to the present invention, it is possible to provide a highly emulsifiable cocoa preparation that can emulsify a large amount of oil and fat without impairing the flavor of cocoa-containing foods, an easily dispersible chocolate powder using the same, and a chocolate beverage.

Mode for Carrying Out the Invention

[0010] (Cocoa raw material and components derived from cocoa) In the present invention, water is added to the cocoa raw material and it is heated under pressure. The cocoa raw material at this time includes cocoa, cocoa mass, cocoa, cocoa butter, etc., and cocoa is preferred. Ordinary cocoa mass contains about 50 to 60% lipid. The residue obtained by squeezing out the oil and fat called cocoa butter from this cocoa mass is cocoa, which contains about 8 to 25% of fat. Cocoa powder is obtained by pulverizing cocoa cake. Components derived from cocoa are the constituents of these cocoa raw materials, and are classified into cocoa butter and fat-free cocoa solids.

[0011] (Non-fat cocoa solids) The non-fat cocoa solids will be further explained. The non-fat cocoa solids refer to the part obtained by removing cocoa butter and moisture from cocoa raw materials such as cocoa mass and cocoa. Examples of components include cocoa polyphenols and cocoa fiber. In the present invention, the residue obtained by excluding oil from the components derived from cocoa is used as the non-fat cocoa solids and used as a reference for the mass ratio in the subsequent formulation.

[0012] (Production of highly emulsifiable cocoa preparation) The preparation method will be described below. Mix 1 part by mass of a cocoa raw material, for example, cocoa powder, and 1 to 20 parts by mass of water, and adjust the pH to 6 to 10. The amount of water added is preferably 5 to 15 parts by mass, and more preferably 7 to 13 parts by mass. If the amount of water added is too small, the viscosity will increase and it will be difficult to unload from the pressure heating vessel. If the amount of water added is too large, there will be a problem that the blending amount during use is restricted. The pH is preferably 7 to 10, and more preferably 8 to 9. If the pH is too low, the soluble solid index (SSI) and the water-soluble nitrogen index (NSI) described later cannot be sufficiently increased. If the pH is too high, off-flavors such as astringency, astringent taste, and alkaline odor will become stronger, which is not suitable. Thereafter, perform a pressure heating treatment at a temperature exceeding 100°C, preferably 180°C or lower, preferably for 0.5 to 5 hours, using an autoclave (pressure heating equipment such as an autoclave or a retort sterilizer). The temperature is more preferably 105 to 150°C, and even more preferably 115 to 145°C. The treatment time is more preferably 1 to 3 hours, and most preferably 1.5 to 2.5 hours. When the heating temperature and time are appropriate, the SSI and NSI can be sufficiently increased. High temperature and long time may cause off-flavors such as astringency, astringent taste, and alkaline odor, while low temperature and short time may not be able to increase the SSI and NSI. The slurry prepared as described above has strong emulsifying properties as a high-emulsifying cacao preparation. At this time, it is preferable that the SSI of the high-emulsifying cacao preparation is 40% or more and the NSI is 40% or more. Further, this slurry exhibits strong emulsifying properties without actively separating solids and liquids. High emulsifying properties refer to the property of being able to prepare an oil-in-water emulsion with an average emulsified particle diameter of 1 μm or more and 10 μm or less by applying a shearing force to an aqueous sample solution containing fats and oils.

[0013] (Drying) The high-emulsifying cacao preparation prepared above can also be made into high-emulsifying cacao powder by drying. As methods for drying and powdering, generally known spray drying methods, vacuum freeze-drying methods, vacuum drying methods, etc. can be used. Among these, the powder obtained by the spray drying method is preferable. In the case of spray drying, a disk-type atomizer method, spray drying using a one-fluid or two-fluid nozzle, etc. can be utilized. Examples of the drying conditions include a hot air temperature of 100 to 200 °C and an exhaust air temperature of 50 to 100 °C. By drying the above-mentioned high-emulsifying cacao preparation under these conditions, powder particles containing 15% by mass or less, preferably 10% by mass or less, more preferably 5% by mass or less of moisture, having a particle diameter of about 1 μm to 1 mm, preferably about 3 μm to 500 μm, and even more preferably about 5 μm to 200 μm can be obtained. An oil-in-water emulsion can be prepared by mixing fats and oils, etc. with the slurry or hydrate of the above-mentioned high-emulsifying cacao preparation, or the hydrate of the high-emulsifying cacao powder, and giving a share.

[0014] (Manufacture of easily dispersible chocolate powder) Using a highly emulsifiable cocoa preparation, it is possible to prepare an easily dispersible chocolate powder with excellent cocoa flavor and dispersibility. For this preparation, a highly emulsifiable cocoa preparation and other cocoa raw materials are used. Examples of other cocoa raw materials include cocoa, cocoa mass, and cocoa butter. The ratio of these combined cocoa raw materials to the total solids of the cocoa raw materials is preferably 30% by mass or more and 80% by mass or less, more preferably 35% by mass or more and 70% by mass or less, and most preferably 40% by mass or more and 60% by mass or less. If there is too little cocoa raw material, the flavor will be impaired. If there is too much, the dispersibility will be impaired.

[0015] <Lipid content> In the easily dispersible chocolate powder of the present invention, the lipid is mainly supplied from the cocoa butter contained in the cocoa raw materials, but it is also possible to add more cocoa butter or other oils and fats. At this time, if there is too little cocoa butter, the flavor may be impaired. If there is too much, the emulsification may become unstable. From the viewpoint of the ratio of the lipid contained to the fat-free cocoa solids, 60% by mass or more and 140% by mass or less is preferable, 70% by mass or more and 130% by mass or less is more preferable, and 85% by mass or more and 120% by mass or less is most preferable.

[0016] <Sugars> In the easily dispersible chocolate powder of the present invention, saccharides can be blended for the purpose of an excipient and a sweetener. Examples of saccharides include monosaccharides such as glucose, fructose, galactose, mannose, etc.; disaccharides such as sucrose, maltose, trehalose, etc.; oligosaccharides such as fructooligosaccharide, galactooligosaccharide (4'-galactosyllactose), xylooligosaccharide, beet oligosaccharide (raffinose), soybean oligosaccharide (raffinose, stachyose), etc.; dextrins such as dextrin, resistant dextrin, isomalto-dextrin (branched maltodextrin), cyclodextrin, high molecular weight dextrin, etc.; mannans such as galactomannan, glucomannan, konjac mannan, etc.; inulins such as inulin, inulin degradation products, agave inulin, etc.; pectin, pullulan, guar gum, guar gum degradation products, xanthan gum, gum arabic, ghatti gum, native gellan gum, deacylated gellan gum, locust bean gum, tara gum, curdlan, carrageenan, karaya gum, tamarind seed gum, tragacanth gum, fenugreek gum, psyllium seed gum, succinoglycan, alginic acid, sodium alginate, propylene glycol alginate, soybean polysaccharide, methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, agar, fucoidan, porphyran, laminaran, starch, resistant starch, isomaltulose, polydextrose, resistant glucan, arabinogalactan, etc., other polysaccharides including those having functions such as gelling property, thickening property, dispersion stability, etc., and sugar alcohols, etc. can be exemplified. Among them, from the viewpoints of water dispersibility and workability during drying, glucose, sucrose, dextrin, and resistant dextrin are preferable.

[0017] <Milk-derived raw material> The easily dispersible chocolate powder of the present invention preferably contains 0.5 mass% or less of milk-derived raw materials based on the solid content, and more preferably does not contain milk-derived raw materials. Here, the milk-derived raw materials are those prepared using mammalian milk, particularly cow's milk. Examples include raw milk, skim milk, cream, whey, whole milk powder, skim milk powder, butter, casein, casein Na, lactoalbumin, lactose, and fermented products thereof. By containing 0.5 mass% or less of these milk-derived raw materials in the present invention, emulsified particles having a size of 1 μm or more and 10 μm or less can be stably prepared.

[0018] <Typical formulation> As a typical composition that can meet the above conditions, in the solid content of the easily dispersible chocolate powder, highly emulsifiable cocoa powder is 0.5 to 35 mass%, preferably 0.5 to 15 mass%, cocoa mass is 25 to 75 mass%, preferably 30 to 65 mass%, saccharides are 15 to 70 mass%, preferably 25 to 65 mass%, and more preferably 35 to 60 mass%. Other substances that do not affect the physical properties may also coexist. Using these raw materials, easily dispersible chocolate powder can be prepared by the following preparation method. In addition, the cocoa mass can also be replaced with cocoa butter and cocoa. That is, 1 part by mass of cocoa and 1 part by mass of cocoa butter that have not been subjected to pressure heating are to be treated as equivalent to 2 parts by mass of cocoa mass.

[0019] (Preparation method of easily dispersible chocolate powder) An example of the preparation method will be described below. Based on the above-described composition, prepare cocoa raw materials such as highly emulsifiable cocoa preparations and cocoa mass, and other raw materials such as saccharides. First, disperse saccharides, highly emulsifiable cocoa preparations, and optionally cocoa and other raw materials in water or warm water to prepare an aqueous phase. The amount of water is preferably 3 to 10 times the mass of the non-fat cocoa solids, and more preferably 4 to 6 times the mass. If the aqueous phase is too small, the drying load described later will be reduced, but emulsification may not be carried out well thereafter. If the aqueous phase is too large, emulsification may not be carried out well as before, and the drying load will become excessive. The temperature of the water used is not particularly limited, but warm water is preferred, and 60 to 80 °C is appropriate. If the temperature is low, the viscosity increases and the workability deteriorates, and if the temperature is high, the oil-soluble components to be blended may be deteriorated. Regarding cocoa raw materials and fats and oils, if there are necessary oil-soluble substances, add them to the fats and oils and then use them as the oil phase. Depending on the fatty acids and the like that also constitute the oil phase, heating is preferred, and in many cases, the preparation is carried out at a temperature above its melting point.

[0020] Mix the aqueous phase and the oil phase. At this time, it is preferable to perform preliminary emulsification. Preliminary emulsification is to prepare an oil-in-water emulsion with an emulsified particle size of about 10 to 100 μm by treating with a homomixer or the like. The rotation speed varies depending on the equipment. For example, in the case of the HOMOGENIZING MIXER MARK II Model 2.5 manufactured by PRIMIX, treatment at 8,000 rmp for about 10 minutes can be exemplified. Subsequently, main emulsification is carried out. The emulsification is not particularly limited, but an emulsification device with a high shearing force is preferred, and examples include a homomixer, a colloid mill, a high-pressure homogenizer, an ultra-high-pressure homogenizer, and a vacuum emulsifier. Specifically, an APV Gaulin homogenizer (manufactured by APV), a microfluidizer (manufactured by Microfluidics), an Altimizer (manufactured by Sugino Machine), or a Nanomizer (manufactured by Nanomizer) can be preferably used. It is preferable to perform emulsification at a pressure of 1 MPa or more and 30 MPa or less using these high-pressure emulsifying devices. Taking a high-pressure homogenizer as an example, it is effective to perform a shearing treatment at a pressure of preferably 5 MPa or more and 20 MPa or less, and more preferably 5 MPa or more and 15 MPa or less. Also, the shearing treatment can be performed multiple times. If the emulsification pressure is too low, the emulsified particle size cannot be refined, and if the emulsification pressure is too high, the emulsified particle size will be over-refined. By these emulsification treatments, the average emulsified particle size of the oil-in-water emulsion is made 1 to 10 μm.

[0021] (Sterilization) The oil-in-water emulsion prepared above can reduce microorganisms by performing a sterilization operation. The sterilization treatment can be appropriately selected from various known methods for sterilizing foods and beverages. Examples of known sterilization methods include the retort method, LTLT (low-temperature long-time sterilization) method, HTST (high-temperature short-time sterilization) method, UHT (ultra-high temperature instantaneous sterilization) method, steam infusion method, steam injection method, Joule sterilization method, and the like. Generally, the sterilization temperature is 64°C or more and less than 130°C. However, from the viewpoint of flavor, the lower limit of the sterilization temperature is preferably 70°C or more, and particularly preferably 80°C or more. On the other hand, the upper limit is preferably 120°C or less, and particularly preferably 110°C or less.

[0022] (Drying) The oil-in-water emulsion prepared above is dried to obtain the easily dispersible chocolate powder of the present application. As a method for drying and powdering the oil-in-water emulsion, generally known spray drying methods, vacuum freeze drying methods, vacuum drying methods, etc. can be used. Among these, the spray-dried powder oil obtained by the spray drying method is preferred. In the case of spray drying, a disk-type atomizer method, spray drying using a single-fluid or two-fluid nozzle, etc. can be utilized. The drying conditions can be exemplified by, for example, a hot air temperature of 100 to 200°C and an exhaust air temperature of 50 to 100°C. By drying the above-mentioned oil-in-water emulsion under these conditions, powder particles having a particle size of about 1 μm to 1 mm, preferably about 3 μm to 200 μm, and more preferably about 5 μm to 100 μm, containing 15% by mass or less of water, preferably 10% by mass or less, and more preferably 5% by mass or less, can be obtained.

[0023] (Granulated product) When the powder particle size of the easily dispersible chocolate powder is small, it may exhibit properties such as high scattering property, high hygroscopicity, low fluidity, high aggregability, etc., and may be difficult to disperse and dissolve in a liquid. In order to improve this, granulation treatment can be performed. Examples of the granulation method include granulation methods such as fluidized bed granulation, rolling granulation, coating granulation, etc., but any granulation method that granulates hydrophilic powder oil can be preferably used and is not limited thereto. In particular, fluidized bed granulation is excellent in that it can efficiently produce high-quality granulated products. Also, during these granulation treatments, an appropriate binder can be selected and used. The obtained granulated product is a porous granule and exhibits high fluidity and dispersion solubility. These granulated products are also treated as powders in a broad sense.

[0024] (Emulsion particle size) The easily dispersible chocolate powder of the present invention easily forms an oil-in-water emulsion when dispersed in water. As the emulsion, the average emulsion particle size is preferably 1 μm or more and 10 μm or less. More preferably, it is 2 μm or more and 5 μm or less. When the average emulsion particle size exceeds 10 μm, the dispersibility deteriorates. Also, when the average emulsion particle size is less than 1 μm, the dispersibility may deteriorate in some cases.

[0025] (Other components) Within the scope that does not affect the present invention, various substances can be added, which are exemplified below. Emulsifiers (such as glycerin fatty acid esters, sugar esters, lecithins, saponins, modified starches, etc.), nutritional components (such as amino acids, vitamins, minerals, etc.), alcoholic beverages, salts, flavor components (including saltiness, umami, etc.), fruit juices (including concentrates), fruit pulps, vegetables, vegetable juices (including concentrates), purees, extracts, sweeteners (such as sugar alcohols like erythritol, sorbitol, xylitol, maltitol, lactitol, reduced isomaltulose, mannitol, etc.), high-intensity sweeteners (such as sucralose, acesulfame K, aspartame, neotame, saccharin, sodium saccharin, thaumatin, stevia, glycyrrhizin, monellin, alitame, disodium glycyrrhizinate, etc.), bittering agents (such as iso-α acids, low hops, hexahops, tetra hops, etc.), acidulants, colorants (such as safflower yellow pigment, caramel pigment, gardenia pigment, fruit juice pigment, vegetable pigment, synthetic pigment, etc.), food additives (such as dietary fiber, excipients, pH adjusters, preservatives, antioxidants (such as vitamin C, vitamin E, extracted tocopherol, etc.), thickeners, stabilizers, pastes, etc.), active ingredients or additives of pharmaceuticals, quasi-drugs or cosmetics, etc. can be mentioned.

[0026] (Easily dispersible chocolate powder) The easily dispersible chocolate powder prepared by the method exemplified above contains a highly emulsifiable cocoa preparation in which, for the components derived from cocoa, the soluble solid index (SSI) is 40% or more and the water-soluble nitrogen index (NSI) is 40% or more, and satisfies both of the following conditions (A) and (B). (A) The emulsified particle diameter when dispersed in water is 1 μm or more and 10 μm or less. (B) The ratio to the solid content of the cocoa raw material is 30% or more and 80% or less. Also preferably, the solid content contains 0.5 to 35% by mass of the highly emulsifiable cocoa preparation.

[0027] (Chocolate beverage) The chocolate beverage of the present invention is one in which the aforementioned easily dispersible chocolate powder is dispersed in water or warm water. Further, this chocolate beverage is also an oil-in-water emulsion in which cocoa components are dispersed in water, having a high cocoa solid content, a high oil content, and a sweetening agent. Specifically, it is a beverage in which the cocoa solid content in the beverage is 2% by mass to 20% by mass, preferably 5% by mass to 10% by mass, the oil content is 1% by mass to 10% by mass, preferably 2% by mass to 6% by mass. Also, even at a temperature below the melting point of the contained oil and fat, the O / W dispersion state is maintained. Compared with conventional chocolate beverages, it has a rich chocolate flavor, no off-flavor, no aftertaste in the O / W aqueous phase, and has the characteristics of having a cocoa flavor and richness. Preferably, the main component of the solid content of the chocolate beverage is the easily dispersible chocolate powder, and more preferably, the solid content of the chocolate beverage consists only of the easily dispersible chocolate powder.

[0028] (Chocolate powder beverage) The chocolate powder beverage of the present invention is a powder that can prepare the aforementioned chocolate beverage by dispersing in water or warm water. It is the aforementioned powdery chocolate composition, or a mixture of the powdery chocolate composition and other hydrophilic substances, etc. As the other substances to be mixed, those that do not adversely affect the dispersibility of the chocolate powder beverage can be used. For example, as sweetening agents, monosaccharides such as fructose, glucose, and galactose, disaccharides such as sugar, maltose, and starch syrup, oligosaccharides such as soybean oligosaccharide and fructooligosaccharide, sugar alcohols such as xylitol and reduced maltose, and sweetening agents such as aspartame, stevia, and sucralose can be mentioned. As excipients, saccharides such as dextrin and starch, proteins such as soybean, pea, and mung bean, fibers such as soybean polysaccharide and citrus fiber sugar, and the like can be mentioned.

[0029] Regarding the highly emulsifiable cocoa preparation and the easily dispersible chocolate powder of the present invention, their evaluation is carried out according to the following procedure. <Water content and solid content> The loss on drying determined by the normal pressure heating loss method (105 °C, 12 hours) is taken as the water content, and the remaining amount is taken as the solid content.

[0030] <Soluble Solids Index (SSI)> Add 60 ml of water to 3 g of the sample, stir with a propeller at 37°C for 1 hour, then centrifuge at 1,400×g for 10 minutes, and collect the supernatant (I). Next, add 100 ml of water to the remaining precipitate again, stir with a propeller at 37°C for 1 hour again, then centrifuge and collect the supernatant (II). Combine the (I) liquid and the (II) liquid, add water to the mixture to make 250 ml. Filter this through filter paper (No. 5), and then measure the solid content in the filtrate by the normal pressure heat loss method (105°C, 12 hours). At the same time, measure the total solid content in the sample by the normal pressure heat loss method (105°C, 12 hours). The ratio of the solid content recovered as the filtrate to the solid content in the sample, expressed as mass%, is defined as the Soluble Solids Index (SSI). Basically, it is obtained by rounding the numerical value of the second digit after the decimal point.

[0031] <Water-Soluble Nitrogen Index (NSI)> Add 60 ml of water to 3 g of the sample, stir with a propeller at 37°C for 1 hour, then centrifuge at 1,400×g for 10 minutes, and collect the supernatant (I). Next, add 100 ml of water to the remaining precipitate again, stir with a propeller at 37°C for 1 hour again, then centrifuge and collect the supernatant (II). Combine the (I) liquid and the (II) liquid, add water to the mixture to make 250 ml. Filter this through filter paper (No. 5), and then measure the nitrogen content in the filtrate by the Kjeldahl method. At the same time, measure the nitrogen amount in the sample by the Kjeldahl method. The ratio of the nitrogen amount (water-soluble nitrogen) recovered as the filtrate to the total nitrogen amount in the sample, expressed as mass%, is defined as NSI. Basically, it is obtained by rounding the numerical value of the second digit after the decimal point.

[0032] <Average Emulsified Particle Diameter> For the emulsified particle diameter, mix 1 g of the sample with 19 g of water, redissolve it with a touch mixer, then perform a centrifugation operation at 500×g for 2 minutes to sediment the fat-free cocoa solids. Using the upper layer mixture, measure it with a laser diffraction particle size analyzer "SALD-2300" manufactured by Shimadzu Corporation, with water as the solvent. The median diameter D50 is defined as the average emulsified particle diameter.

Example

[0033] Examples are shown below to more specifically explain the present invention, but the present invention is not limited to these examples in any way. In the examples, "parts" and "%" are based on mass.

[0034] <Raw materials> The raw materials used in the examples and comparative examples are as follows. 1) Cocoa mass: Commercially available cocoa mass, pH = 5.3, lipid 55% 2) Cocoa powder: Commercially available cocoa powder, pH = 5.4, lipid 11% 3) Water-soluble soybean polysaccharide: Trade name "Soyafive-S-DN", manufactured by Fuji Oil Co., Ltd. 4) Sugar: Trade name "Sucrose", manufactured by Kishida Chemical Co., Ltd. 5) Whole milk powder: Trade name "Yotsuba Whole Milk Powder", manufactured by Yotsuba Dairy Co., Ltd. 6) Sodium caseinate: Trade name "Sodium Caseinate", manufactured by Fonterra Co-operative Group Limited 7) Hydrophilic emulsifier: Polyglycerin stearate, trade name "SY Glister MSW-7S", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB = 13.4

[0035] <Production of highly emulsifiable cocoa preparation> According to the formulation in Table 1, 10 parts by mass of cocoa powder was mixed with 90 parts by mass of water, and the pH was adjusted to 9.0 with sodium hydroxide. Heat treatment was performed at 120 °C for 2 hours using a retort sterilizer to obtain the cocoa preparation of Production Example 1, which is a highly emulsifiable cocoa preparation. The cocoa preparation of Production Example 1 was subjected to spray drying to obtain a powdery cocoa preparation, which is a highly emulsifiable cocoa powder with an average powder particle diameter of 71 μm, as Production Example 2. The conditions for spray drying were hot air at 140 °C and exhaust air at 80 °C. In the same manner as in Production Example 1, cocoa preparations of Production Examples 3, 4, and 6 and the cocoa preparation of Comparative Production Example 1 were obtained according to the formulation and conditions in Table 1.

[0036] Cocoa powder (100 parts by mass) was defatted twice with 300 parts by mass of hexane and air-dried to obtain defatted cocoa powder. The defatted cocoa powder had 1% by mass of moisture and less than 0.1% by mass of lipid as determined by ether extraction. 10 parts by mass of the defatted cocoa powder was mixed with 90 parts by mass of water, and the pH was adjusted to 7.1 with sodium hydroxide. Heat treatment was performed at 120 °C for 2 hours using a retort sterilizer to obtain the cocoa preparation of Production Example 5. Untreated cocoa powder was used as Comparative Production Example 2.

[0037] <Evaluation of Highly Emulsifiable Cocoa Preparation> The SSI and NSI of the cocoa preparations of Production Examples 1 to 6 were all 40% or more. The SSI and NSI of the cocoa preparations and cocoa of Comparative Production Examples 1 and 2 were all less than 40%. The emulsifiability of each preparation was evaluated. To 79 parts by mass of water at 60 °C, 1 part by mass of each of Production Examples 1 to 6 and Comparative Production Examples 1 and 2 was added as a solid content, and while stirring, 20 parts by mass of commercially available rapeseed oil was added and stirred to obtain a preliminary emulsion. Stirring was carried out using a homomixer (manufactured by PRIMIX, HOMOGENIZING MIXER MARK-II, 6000 rpm, 5 minutes). The preliminary emulsion was treated at 10 MPa for 1 pass using a high-pressure homogenizer (APV1000 manufactured by SMT) to obtain an emulsion. This emulsion was stored at 5 °C for 7 days, and the emulsified particle diameter was measured. In Examples 1 to 6, it was understood that the average emulsified particle diameter was 10 μm or less and the emulsifiability was good. On the other hand, in Comparative Production Examples 1 and 2, it was 80 μm or more, and it was confirmed that the emulsifiability was poor.

[0038] Table 1. Production Conditions and Physical Properties of Cocoa Preparations TIFF2025109211000001.tif50170

[0039] <Production and Evaluation of Easily Dispersible Chocolate Powder> According to the formulation in Table 2, the raw materials of the aqueous phase were mixed to prepare the aqueous phase. The formulation was described based on the solid content. The aqueous phase was set at 60 °C, and while stirring, the oil phase was added and stirred to obtain a preliminary emulsion. Stirring was performed using a homomixer (manufactured by PRIMIX, HOMOGENIZING MIXER MARK-II, 6,000 rpm, 5 minutes). The preliminary emulsion was treated with a high-pressure homogenizer (APV1000 manufactured by SMT) at 10 MPa for 2 passes to obtain an emulsion. The emulsion was subjected to spray drying to prepare Examples 1 to 6 and Comparative Examples 1 to 3, which were easily dispersible chocolate powders having an average powder particle diameter of 23 μm or more and less than 69 μm. The conditions for spray drying were hot air at 140 °C and exhaust air at 70 °C. Here, the oil phase is made from cocoa and fats and oils, and the aqueous phase is water and other raw materials having an affinity for water other than those.

[0040] <Evaluation of dispersibility> 200 ml of purified water at 60 °C was placed in a 300 ml beaker, and while stirring at 400 rpm, 20 g of the easily dispersible chocolate powder was gently added to the water surface, and the time (in seconds) until the sample was completely dispersed and dissolved was measured. It was judged good if it was 20 seconds or less.

[0041] <Evaluation of the flavor of chocolate beverage> 20 parts by mass of the easily dispersible chocolate powder was dispersed in 80 parts by mass of warm water at 60 °C, and six skilled panelists evaluated the flavor. As a positive control, a sample prepared by mixing 10 parts by mass of cocoa mass and 10 parts by mass of sugar in 80 parts by mass of warm water at 60 °C and mixing and dispersing with a juicer mixer was used. · Off-flavor other than cocoa 3 points: No off-flavor is felt at all, and it is equivalent to the positive control. 2 points: An off-flavor is slightly felt compared to the positive control. 1 point: An off-flavor is strongly felt compared to the positive control. It was judged as such, and a sample that passed in all of the above-mentioned average emulsion particle diameter, dispersibility, and off-flavor other than cocoa was judged to pass the comprehensive evaluation. Regarding the samples that passed in all of the above-mentioned average emulsion particle diameter, dispersibility, and off-flavor other than cocoa, the comprehensive evaluation was judged to pass.

[0042] In Examples 1 to 6, it was confirmed that an average emulsion particle diameter of 1 to 5 μm, good dispersibility, and no off-flavor were obtained, and good chocolate powder was obtained. The high-emulsifying cacao preparation, as well as Comparative Example 3 consisting only of cacao mass and sugar without using cacao powder, and Comparative Example 2 with untreated cacao powder added, had insufficient emulsification before drying and low yields during spray drying. Even after drying, the emulsified particle size was large and the dispersibility was poor. Comparative Example 1, where the production temperature of the cacao preparation was low, had improved emulsification state, emulsified particle size, and dispersibility compared to Comparative Examples 2-3, but these functions were insufficient compared to other examples.

[0043] Table 2. Formulation and Physical Properties of Easily Dispersible Chocolate Powder TIFF2025109211000002.tif97169

[0044] <Comparison of Formulations of Easily Dispersible Chocolate Powder> In the same manner as in Example 1, easily dispersible chocolate powder was produced according to the formulation in Table 3. Regarding Examples 7-10 where the formulations of the high-emulsifying cacao preparation, cacao mass, and sugar were changed, it was understood that an average emulsified particle size of 1-6 μm, good dispersibility, no off-flavor, and good chocolate powder could be obtained. Comparative Examples 4-6 using other emulsifiers for untreated cacao powder were outside the range of an average emulsified particle size of 1-10 μm, with impaired dispersibility and an off-flavor, confirming that good chocolate powder could not be obtained.

[0045] Table 3. Formulation and Physical Properties of Easily Dispersible Chocolate Powder TIFF2025109211000003.tif101169

Industrial Applicability

[0046] According to the present invention, it is possible to provide an emulsifier capable of emulsifying a large amount of oil and fat without impairing the flavor of cacao-containing foods, and foods using the same.

Claims

1. A method for producing highly emulsifiable cocoa powder, comprising adding 1 to 20 times by mass of water to a cocoa raw material, adjusting the pH to 6 to 10, and then subjecting the mixture to pressure heat treatment at a temperature exceeding 100°C to obtain a highly emulsifiable cocoa preparation, and further drying the preparation.

2. The method for producing highly emulsifiable cocoa powder according to claim 1, wherein the soluble solid content index of the highly emulsifiable cocoa powder is 40% or more and the water-soluble nitrogen index is 40% or more.

3. The method for producing highly emulsifiable cocoa powder according to claim 1 or claim 2, wherein the cocoa raw material is cocoa.

4. A method for producing easily dispersible chocolate powder, comprising all of the following steps (A) to (C): (A) A step of adding 1 to 20 times by mass of water to a cocoa raw material, adjusting the pH to 6 to 10, and then performing pressure heating at a temperature exceeding 100°C to obtain a cocoa preparation. (B) A step of dispersing the cocoa preparation obtained in (A) and other cocoa raw materials in a dispersion phase containing 30% by mass or more and 80% by mass or less of solid content in water to obtain an oil-in-water emulsion having an average emulsified particle diameter of 1 μm or more and 10 μm or less. (C) A step of drying the oil-in-water emulsion.

5. The method for producing easily dispersible chocolate powder according to claim 4, wherein the soluble solid content index of the cocoa preparation in step (A) is 40% or more and the water-soluble nitrogen index is 40% or more.

6. The method for producing easily dispersible chocolate powder according to claim 4, wherein the cocoa raw material in step (A) is cocoa.

7. The method for producing easily dispersible chocolate powder according to claim 4, wherein the drying method is spray drying.

8. The method for producing easily dispersible chocolate powder according to claim 4, wherein the milk-derived raw material in the solid content is 0.5% by mass or less.

9. The method for producing easily dispersible chocolate powder according to any one of claims 4 to 8, wherein the solid contains 0.5 to 35% by mass of the cocoa preparation according to claim 4(A), 25 to 75% by mass of cocoa mass, and 15 to 70% by mass of saccharides.

10. A highly emulsifiable cocoa powder, wherein the soluble solid content index of the components derived from cocoa is 40% or more and the water-soluble nitrogen index is 40% or more.

11. An easily dispersible chocolate powder, comprising a highly emulsifiable cocoa preparation wherein the soluble solid content index of the components derived from cocoa is 40% or more and the water-soluble nitrogen index is 40% or more, and satisfying the following conditions (A) and (B): (A) The emulsified particle diameter when dispersed in water is 1 μm or more and 10 μm or less. (B) The ratio to the solid content of the cocoa raw material is 30% or more and 80% or less.

12. The easily dispersible chocolate powder according to claim 11, containing 0.5 to 35% by mass of a highly emulsifying cocoa preparation in the solid content.

13. The easily dispersible chocolate powder according to claim 11, wherein the milk-derived raw material in the solid content is 0.5% by mass or less.

14. A method for producing a chocolate beverage, wherein the easily dispersible chocolate powder according to any one of claims 4 to 8 is suspended in water or warm water.

15. A chocolate powder beverage containing the easily dispersible chocolate powder according to any one of claims 11 to 13.

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