TWI704870B - Composition for instant chocolate drink and manufacturing method thereof, and manufacturing method of chocolate drink - Google Patents
Composition for instant chocolate drink and manufacturing method thereof, and manufacturing method of chocolate drink Download PDFInfo
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- TWI704870B TWI704870B TW105123498A TW105123498A TWI704870B TW I704870 B TWI704870 B TW I704870B TW 105123498 A TW105123498 A TW 105123498A TW 105123498 A TW105123498 A TW 105123498A TW I704870 B TWI704870 B TW I704870B
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- chocolate
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- water
- chocolate drink
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 83
- 239000000203 mixture Substances 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000003349 gelling agent Substances 0.000 claims abstract description 13
- 229920001169 thermoplastic Polymers 0.000 claims abstract description 12
- 239000004416 thermosoftening plastic Substances 0.000 claims abstract description 12
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 150000002148 esters Chemical class 0.000 claims description 11
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 239000012071 phase Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- -1 sorbitan fatty acid esters Chemical class 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 239000008346 aqueous phase Substances 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims 2
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 claims 2
- 229940066675 ricinoleate Drugs 0.000 claims 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 abstract description 81
- 238000001556 precipitation Methods 0.000 abstract description 8
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 7
- 238000011156 evaluation Methods 0.000 description 20
- 238000003860 storage Methods 0.000 description 12
- 238000003756 stirring Methods 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 2
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical group O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229910052710 silicon Inorganic materials 0.000 description 2
- 239000010703 silicon Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004495 emulsifiable concentrate Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/222—Emulsifier
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
本發明的課題在於提供一種可簡易地調製巧克力飲品的組成物。另外，本發明的課題在於所得的巧克力飲品的分散性優異。本發明者發現，藉由將含有特定的乳化劑、且以分散有巧克力的狀態藉由熱塑性凝膠化劑固化的組成物溶解於熱水中或牛奶中，可容易地獲得巧克力飲品，另外如此而獲得的巧克力飲品的可可成分的沈澱得到抑制，從而完成了本發明。 The subject of the present invention is to provide a composition that can easily prepare a chocolate drink. In addition, the subject of the present invention is that the resulting chocolate drink has excellent dispersibility. The inventors discovered that by dissolving a composition containing a specific emulsifier and solidified by a thermoplastic gelling agent in a state where chocolate is dispersed in hot water or milk, a chocolate drink can be easily obtained. The precipitation of the cocoa component of the obtained chocolate drink is suppressed, thereby completing the present invention.
Description
本發明是有關於一種可容易地調製巧克力飲品的組成物。 The present invention relates to a composition that can easily prepare a chocolate drink.
巧克力飲品大多情況下是將巧克力加入至熱水或溫牛奶等中溶解而調製。 Chocolate drinks are usually prepared by adding chocolate to hot water or warm milk to dissolve it.
亦存在與為了輕鬆地享用巧克力飲品而將原材料製成粉末有關的申請案(專利文獻1)。 There is also an application related to powdering raw materials to enjoy chocolate drinks easily (Patent Document 1).
使用市售的巧克力的巧克力飲品的調製法存在於網路(internet)上(非專利文獻1)。 A method of preparing a chocolate drink using commercially available chocolate exists on the Internet (Non-Patent Document 1).
[現有技術文獻] [Prior Art Literature]
[專利文獻] [Patent Literature]
[專利文獻1]日本專利特開2001-8627號公報 [Patent Document 1] Japanese Patent Laid-Open No. 2001-8627
[非專利文獻] [Non-Patent Literature]
[非專利文獻1]http：//www.lotte.co.jp/products/brand/ghana/recipe/17.html(2015年10月29日檢索) [Non-Patent Document 1] http : //www.lotte.co.jp/products/brand/gha na/recipe/17.html (retrieved on October 29, 2015)
本發明的課題在於提供一種可簡易地調製巧克力飲品的組成物。另外，其課題在於所得的巧克力飲品的分散性優異。The subject of the present invention is to provide a composition that can easily prepare a chocolate drink. In addition, the problem lies in the excellent dispersibility of the obtained chocolate drink.
專利文獻1中記載的方法必須大量使用海藻糖（trehalose），成本高而缺乏通用性。 非專利文獻1中記載的方法必須預先將巧克力切碎，其亦缺乏通用性。 本發明者為了解決課題而進行了潛心研究。結果發現，藉由將含有特定的乳化劑、且以分散有巧克力的狀態藉由熱塑性凝膠化劑固化的組成物溶解於熱水中或溫牛奶中，可容易地獲得巧克力飲品，另外如此而獲得的巧克力飲品的可可成分的沈澱得到抑制，從而完成了本發明。The method described in Patent Document 1 must use a large amount of trehalose, which is costly and lacks versatility. The method described in Non-Patent Document 1 must chop chocolate in advance, and it also lacks versatility. In order to solve the problem, the inventors conducted painstaking research. As a result, it was found that a chocolate drink can be easily obtained by dissolving a composition that contains a specific emulsifier and is solidified by a thermoplastic gelling agent in a state where chocolate is dispersed in hot water or warm milk. The precipitation of the cocoa component of the obtained chocolate drink is suppressed, thereby completing the present invention.
即，本發明是有關於： （1）一種即溶巧克力飲品用組成物，其是以溶解有油溶性乳化劑的巧克力分散於含有水溶性乳化劑及熱塑性凝膠化劑的水相中的狀態進行固化而成； （2）一種巧克力飲品的製造法，其將如（1）所記載的即溶巧克力飲品用組成物溶解於熱水中或經加溫的牛奶中； （3）一種即溶巧克力飲品用組成物的製造法，利用以下步驟： 1. 將水溶性乳化劑、熱塑性凝膠化劑溶解於水中而調製水相的步驟； 2. 將巧克力融化，溶解油溶性乳化劑的步驟； 3. 將2的溶解有油溶性乳化劑的巧克力混合至水相中的步驟； 4. 將3的混合物流入至模具中進行固化的步驟。That is, the present invention relates to: (1) A composition for instant chocolate drink, which is in a state where chocolate in which an oil-soluble emulsifier is dissolved is dispersed in an aqueous phase containing a water-soluble emulsifier and a thermoplastic gelling agent (2) A method for manufacturing a chocolate drink, which dissolves the instant chocolate drink composition as described in (1) in hot water or warmed milk; (3) An instant The manufacturing method of the composition for chocolate drinks uses the following steps: 1. The step of dissolving the water-soluble emulsifier and the thermoplastic gelling agent in water to prepare the water phase; 2. The step of melting the chocolate and dissolving the oil-soluble emulsifier; 3. The step of mixing the oil-soluble emulsifier-dissolved chocolate of 2 into the water phase; 4. The step of flowing the mixture of 3 into the mold for curing.
根據本發明，可提供一種可簡易地調製巧克力飲品的組成物。而且，可獲得可可成分的沈澱得到抑制的巧克力飲品。According to the present invention, it is possible to provide a composition capable of easily preparing a chocolate drink. Furthermore, a chocolate drink in which precipitation of cocoa components is suppressed can be obtained.
本發明中所謂巧克力飲品，是指巧克力成分溶解或分散於熱水中或牛奶中而成的飲料。尤其於本發明中，將即便於調製後放置一定時間亦可抑制巧克力飲品的可可成分的沈澱的狀態評價為理想的巧克力飲品。 再者，本發明中，關於即溶巧克力飲品用組成物，多使用「溶解」、「融化」、「分散」的用語，但本發明的「即溶巧克力飲品用組成物」中，其成分中包括於水中溶解、融化或分散的成分。因此，即使於對即溶巧克力飲品用組成物僅提及「溶解」時，其含意中亦包括「融化」或「分散」。The term "chocolate drink" in the present invention refers to a drink prepared by dissolving or dispersing chocolate components in hot water or milk. Particularly in the present invention, the state in which precipitation of the cocoa component of the chocolate drink can be suppressed even if it is left for a certain period of time after preparation is evaluated as an ideal chocolate drink. Furthermore, in the present invention, the terms "dissolved", "melted", and "dispersed" are often used for the instant chocolate drink composition. However, in the "instant chocolate drink composition" of the present invention, among the ingredients Includes ingredients that are dissolved, melted or dispersed in water. Therefore, even when only "dissolving" is mentioned in the composition for instant chocolate drinks, the meaning includes "melting" or "dispersing".
本發明中所謂巧克力飲品用組成物，是指可較佳地用於調製巧克力飲品的組成物。具體而言是指僅將該組成物溶解於熱水中或溫牛奶中便可調製巧克力飲品的組成物。然而，不否定直接食用該巧克力飲品用組成物般的態樣。The composition for chocolate drink in the present invention refers to a composition that can be preferably used to prepare a chocolate drink. Specifically, it refers to a composition that can prepare a chocolate drink just by dissolving the composition in hot water or warm milk. However, it does not deny that the chocolate drink composition is consumed directly.
本發明中所謂即溶巧克力飲品用組成物，是指所述般的巧克力飲品用組成物中，藉由溶解於熱水中或溫牛奶中而可於短時間內調製巧克力飲品的組成物。具體而言為如下般的組成物：投入至60℃以上的熱水或牛奶中後，以匙（spoon）攪拌而可於3分鐘以內獲得巧克力飲品。 再者，本發明的即溶巧克力飲品用組成物其自身需要一定的保存穩定性。此處所謂保存穩定性，是指即便保存一定期間，乳化亦穩定的狀態。具體的評價法是記載於實施例中，但保管中的伴隨著自組成物表面的蒸發的質量減少必須為一定比例以下。The composition for instant chocolate drink in the present invention refers to the composition for chocolate drink as described above, which can be prepared in a short time by dissolving in hot water or warm milk. Specifically, it is a composition like the following: After being poured into hot water or milk above 60° C., it is stirred with a spoon to obtain a chocolate drink within 3 minutes. Furthermore, the instant chocolate drink composition of the present invention itself requires certain storage stability. The storage stability here refers to a state in which emulsification is stable even when stored for a certain period of time. The specific evaluation method is described in the examples, but the mass reduction due to evaporation from the surface of the composition during storage must be a certain ratio or less.
本發明中所謂水溶性乳化劑，為具有溶解於水中的性質的乳化劑，是指親水親脂均衡（Hydrophilic-Lipophilic Balance，HLB）為8～20的乳化劑。HLB更理想為13～20，進而理想為15～20。所使用的乳化劑可列舉糖酯、聚甘油縮合蓖麻酸酯（Polyglycerol Polyricinoleate，有時簡稱為PGPR）、山梨糖醇酐脂肪酸酯，更理想為糖酯、PGPR，進而理想為糖酯。 於即溶巧克力飲品用組成物中，乳化劑的量較理想為0.1重量%～5重量%，更理想為0.3重量%～3重量%，進而理想為0.5重量%～2重量%。藉由使用適當量的適當的乳化劑，有助於改善溶解性或保存穩定性。In the present invention, the water-soluble emulsifier is an emulsifier that has the property of dissolving in water, and refers to an emulsifier with a Hydrophilic-Lipophilic Balance (HLB) of 8-20. HLB is more preferably 13-20, and still more preferably 15-20. Examples of the emulsifier used include sugar esters, polyglycerol polyricinoleate (Polyglycerol Polyricinoleate, sometimes referred to as PGPR), and sorbitan fatty acid esters. Sugar esters and PGPR are more desirable, and sugar esters are more desirable. In the instant chocolate beverage composition, the amount of the emulsifier is preferably 0.1% by weight to 5% by weight, more preferably 0.3% by weight to 3% by weight, and even more preferably 0.5% by weight to 2% by weight. By using an appropriate amount of an appropriate emulsifier, it helps to improve solubility or storage stability.
本發明中所謂熱塑性凝膠化劑，是指藉由加熱而成為液狀，若再次降低溫度則再次形成凝膠的凝膠化劑。具體可列舉明膠、瓊脂、卡拉膠（carrageenan），更理想為明膠。 於即溶巧克力飲品用組成物中，熱塑性凝膠化劑的量較理想為1重量%～10重量%，更理想為2重量%～8重量%，進而理想為3重量%～6重量%。 藉由使用適當量的適當的熱塑性凝膠化劑，即溶巧克力飲品用組成物於常溫下成為操作便利的固體狀，於使用時有助於改善溶解性。The term "thermoplastic gelling agent" in the present invention refers to a gelling agent that becomes liquid by heating, and then forms a gel again when the temperature is lowered again. Specific examples include gelatin, agar, and carrageenan, and more preferably gelatin. In the instant chocolate beverage composition, the amount of the thermoplastic gelling agent is preferably 1% by weight to 10% by weight, more preferably 2% by weight to 8% by weight, and more preferably 3% by weight to 6% by weight. By using an appropriate amount of an appropriate thermoplastic gelling agent, the instant chocolate drink composition becomes a solid state that is convenient to handle at room temperature, which helps to improve solubility during use.
本發明中所謂油溶性乳化劑，為具有溶解於油中的性質的乳化劑，是指HLB為0～7的乳化劑。HLB更理想為0～5，進而理想為0～3。 所使用的乳化劑可列舉糖酯、甘油脂肪酸酯、山梨糖醇酐脂肪酸酯、丙二醇脂肪酸酯，更理想為糖酯、甘油脂肪酸酯，進而理想為糖酯。 於即溶巧克力飲品用組成物中，乳化劑的量較理想為0.1重量%～5重量%，更理想為0.3重量%～3重量%，進而理想為0.5重量%～2重量%。藉由使用適當量的適當的乳化劑，有助於改善溶解性。The oil-soluble emulsifier in the present invention refers to an emulsifier having a property of being dissolved in oil, and refers to an emulsifier having an HLB of 0-7. HLB is more desirably 0-5, and still more desirably 0-3. Examples of the emulsifier used include sugar esters, glycerin fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Sugar esters and glycerin fatty acid esters are more desirable, and sugar esters are more desirable. In the instant chocolate beverage composition, the amount of the emulsifier is preferably 0.1% by weight to 5% by weight, more preferably 0.3% by weight to 3% by weight, and even more preferably 0.5% by weight to 2% by weight. By using an appropriate amount of an appropriate emulsifier, it helps to improve solubility.
本發明中所使用的巧克力可使用市售的巧克力。於即溶巧克力飲品用組成物中，其量較理想為20重量%～65重量%，更理想為30重量%～65重量%，進而理想為45重量%～60重量%。藉由使用適當量的巧克力，可獲得風味較佳的巧克力飲品。As the chocolate used in the present invention, commercially available chocolate can be used. In the instant chocolate beverage composition, the amount is preferably 20% by weight to 65% by weight, more preferably 30% by weight to 65% by weight, and more preferably 45% by weight to 60% by weight. By using an appropriate amount of chocolate, a chocolate drink with better flavor can be obtained.
以下，對本發明的即溶巧克力飲品用組成物的製造法加以說明。 首先，調製將水溶性乳化劑及熱塑性凝膠化劑溶解於水中的「水相」。於該情形時，藉由加熱至60℃並利用混合機（mixer）進行攪拌，可容易地溶解。所使用的混合機可列舉譜萊密克司（Primix）公司製造的「均質混合機（Homomixer）」。攪拌條件較理想為2000 rpm、10分鐘。再者，於攪拌時亦以一面藉由熱水燙進行加熱，一面維持60℃～65℃的溫度同時進行攪拌為宜。Hereinafter, the manufacturing method of the instant chocolate drink composition of this invention is demonstrated. First, prepare the "water phase" in which water-soluble emulsifiers and thermoplastic gelling agents are dissolved in water. In this case, it can be easily dissolved by heating to 60°C and stirring with a mixer. The mixer used may be a "Homomixer" manufactured by Primix Corporation. The ideal stirring condition is 2000 rpm and 10 minutes. In addition, it is better to stir while maintaining the temperature between 60°C and 65°C while heating with hot water while stirring.
繼而，藉由熱水燙將巧克力融化，使油溶性乳化劑溶解於其中。溫度為60℃～65℃。溶解結束後，逐次少量地添加至所述調製的水相中。此時，不停地進行攪拌。 全部加入完成後，進一步攪拌5分鐘左右。另外，此時的攪拌速度較理想為提高至4000 rpm。再者，此處亦以一面藉由熱水燙進行加熱，一面維持60℃～65℃的溫度同時進行攪拌為宜。Then, the chocolate is melted by hot water blanching, so that the oil-soluble emulsifier is dissolved in it. The temperature is 60℃～65℃. After the dissolution is completed, it is added to the prepared water phase in small amounts one by one. At this time, stirring was continued. After all the additions are completed, further stir for about 5 minutes. In addition, the stirring speed at this time is preferably increased to 4000 rpm. In addition, it is better to stir while maintaining the temperature between 60°C and 65°C while heating by hot water scalding.
攪拌結束後，流入至矽製之模型等模具中使其固化。固化的條件為5℃、30分鐘左右。再者，根據模型的尺寸，有時固化需要更長時間。 經固化的組成物藉由加入至熱水或溫牛奶中而容易地溶解，可獲得美味的巧克力飲品。另外，此處所得的巧克力飲品具有即便放置一定時間，可可成分亦不易沈澱的特性。原因雖不明，但亦可認為乳化劑或凝膠化劑的使用有影響。 另外，亦可於不妨礙本發明的效果的範圍內適當使用其他原材料。例如，亦可於水相的一部分中使用生乳油。 以下記載實施例。 [實施例]After the stirring, it is poured into a mold made of silicon, etc., to be cured. The curing conditions are about 5°C and 30 minutes. Furthermore, depending on the size of the mold, it sometimes takes longer to cure. The solidified composition is easily dissolved by adding to hot water or warm milk to obtain a delicious chocolate drink. In addition, the chocolate drink obtained here has a characteristic that cocoa components are not easy to settle even if it is left for a certain period of time. Although the reason is not clear, it is also believed that the use of emulsifiers or gelling agents has an effect. In addition, other raw materials may be appropriately used within a range that does not hinder the effects of the present invention. For example, raw emulsifiable concentrates can also be used in a part of the water phase. Examples are described below. [Example]
研究1 即溶巧克力飲品用組成物的調製 依照表1的配方來調製即溶巧克力飲品用組成物。調製法是依照以下的「○即溶巧克力飲品用組成物的調製法」。Study 1 Preparation of instant chocolate drink composition The instant chocolate drink composition was prepared according to the recipe in Table 1. The preparation method is in accordance with the following "○ Preparation method for instant chocolate drink composition".
表1 配方
○即溶巧克力飲品用組成物的調製法 1. 於水中添加明膠及乳化劑1，以乳化劑溶解的方式於60℃下利用均質混合機（Homomixer）攪拌而調製水相。（2000 rpm、10分鐘）。（於配方中未規定乳化劑量的情況下，分別省略添加乳化劑）。 2. 於藉由熱水燙而融化的巧克力中添加乳化劑2，將完全溶解所得的溶液逐次少量添加至水相中。 3. 將巧克力全部加入後將旋轉速度變更為4000 rpm，一面以橡膠刮刀刮擦燒杯內的側面一面攪拌5分鐘。 4. 流入至矽製的模型中，於5℃下固化30分鐘。○Preparation method of composition for instant chocolate drink 1. Add gelatin and emulsifier 1 to water, and mix the emulsifier at 60°C with a homomixer to prepare the water phase. (2000 rpm, 10 minutes). (In the case where the emulsifier dosage is not specified in the formula, the addition of emulsifier is omitted respectively). 2. Add emulsifier 2 to the chocolate melted by hot water blanching, and add a small amount of the solution obtained by dissolving it to the water phase. 3. After adding all the chocolate, change the rotation speed to 4000 rpm, and stir for 5 minutes while scraping the side of the beaker with a rubber spatula. 4. Pour into the silicon mold and cure at 5°C for 30 minutes.
研究2 即溶巧克力飲品用組成物的評價 對研究1中所得的即溶巧克力飲品用組成物進行保存穩定性的評價。另外，對於保存穩定性的評價中被判斷為合格的樣品，關於溶解性、分散性、風味進行評價。 評價的方法依照以下記載的「○保存穩定性評價法」、「○溶解性的評價法」、「○分散性的評價法」、「○風味的評價法」。 作為「○溶解性的評價法」、「○分散性的評價法」、「○風味的評價法」的對照（control），根據巧克力的添加量而使用實施例1中使用的巧克力。 將結果示於表2、表3中。Study 2 Evaluation of the instant chocolate drink composition The storage stability of the instant chocolate drink composition obtained in Study 1 was evaluated. In addition, the samples judged to be acceptable in the evaluation of storage stability were evaluated with respect to solubility, dispersibility, and flavor. The evaluation method was in accordance with the "○ storage stability evaluation method", "○ solubility evaluation method", "○ dispersibility evaluation method", and "○ flavor evaluation method" described below. As controls for "○ Solubility Evaluation Method", "○ Dispersibility Evaluation Method", and "○ Flavor Evaluation Method", the chocolate used in Example 1 was used according to the amount of chocolate added. The results are shown in Table 2 and Table 3.
○保存穩定性評價法 1. 對14.5 g～15.5 g的經製成立方體狀的樣品測定重量後，放入至10℃的冰箱中，放置48小時。 2. 測定放置48小時後的重量，求出重量的減少率。 3. 將重量的減少率為5%以下的樣品視為合格。○ Storage stability evaluation method 1. After measuring the weight of 14.5 g to 15.5 g of a cube-shaped sample, place it in a refrigerator at 10°C for 48 hours. 2. Measure the weight after leaving it for 48 hours to find the weight loss rate. 3. A sample with a weight reduction rate of 5% or less is considered qualified.
○溶解性的評價法 1. 向透明容器中加入50 g的60℃的牛奶，向其中加入50 g的即溶巧克力飲品用組成物的樣品或24.5 g的對照樣品。 2. 以匙輕輕混合，測定直至塊消失的時間。 3. 若直至塊消失的時間為180秒以下則判斷為合格，於超過180秒的情形時判斷為不合格。○ Evaluation method of solubility 1. Put 50 g of milk at 60°C into a transparent container, and add 50 g of the instant chocolate drink composition sample or 24.5 g of the control sample. 2. Mix gently with a spoon and measure the time until the lumps disappear. 3. If the time until the block disappears is less than 180 seconds, it is judged as a pass, and if it exceeds 180 seconds, it is judged as a failure.
○分散性的評價法 1. 於「○溶解性的評價」中成為溶解狀態後，停止攪拌而放置。 2. 5分鐘後確認底部，根據3名官能檢查員的協議按以下基準評價可可成分的沈澱的狀態。 3分 完全未產生沈澱。 2分 稍許產生沈澱，但為容許範圍。 1分 明顯產生沈澱。 將2分以上判斷為合格。○ Evaluation method of dispersibility 1. After being in a dissolved state in "○ Evaluation of solubility", stop stirring and leave to stand. 2. After 5 minutes, the bottom is confirmed, and the state of precipitation of cocoa ingredients is evaluated based on the agreement of 3 panelists. 3 points No precipitation occurred at all. 2 points Slight precipitation occurs, but it is within the allowable range. 1 point Obviously precipitated. A score of 2 or more is judged as a pass.
○風味的評價法 對於「○溶解性的評價」中成為溶解狀態的樣品，根據具有巧克力飲品的飲用經歷的3名官能檢查員的協議按以下基準進行評價。 3分 與過去飲用過的巧克力飲品相比較並不遜色。 2分 與過去飲用過的巧克力飲品相比較略差，但可認為是容許範圍。 1分 與過去飲用過的巧克力飲品相比較明顯差。 將2分以上判斷為合格。 於以上3個評價全部被判斷為合格的情形時，將綜合評價判斷為合格。○Flavor evaluation method The samples in the dissolved state in the "○Solubility Evaluation" were evaluated based on the following criteria based on the agreement of three panelists with drinking experience of chocolate drinks. 3 points It is not inferior to the chocolate drinks I have drunk in the past. 2 points Compared with the chocolate drinks that have been drunk in the past, it is slightly worse, but it can be considered as an allowable range. 1 point Significantly worse than chocolate drinks that have been drunk in the past. A score of 2 or more is judged as a pass. When all the above three evaluations are judged to be qualified, the comprehensive evaluation is judged to be qualified.
表2 保存穩定性的結果
表3 官能評價的結果
考察 如表2所示，實施例1中在冷蔵保管中質量亦不減少，保存穩定性良好。再者，設想質量的減少較少的原因在於：乳化穩定，由此冷蔵保存中的乾燥得到抑制。 如表3所示，本發明的即溶巧克力飲品用組成物容易溶解，巧克力飲品的分散性亦良好，風味亦較佳。尤其，飲用中途的可可成分向容器底部的沈澱亦得到抑制，推測此情況亦對風味的改善帶來良好的影響。 再者，本發明的即溶巧克力飲品用組成物具有其自身特徵性的口感，即便不製成巧克力飲品而食用亦較佳。Investigation As shown in Table 2, in Example 1, the quality did not decrease during cold storage, and the storage stability was good. Furthermore, it is assumed that the reason for the small decrease in quality is that the emulsification is stable, and thus the drying during cold storage is suppressed. As shown in Table 3, the instant chocolate drink composition of the present invention is easy to dissolve, and the chocolate drink has good dispersibility and good flavor. In particular, precipitation of cocoa components to the bottom of the container during drinking is also suppressed, and it is presumed that this situation also has a favorable effect on the improvement of flavor. Furthermore, the instant chocolate drink composition of the present invention has its own characteristic mouthfeel, and it is better to eat without making a chocolate drink.
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