CA2007029A1

CA2007029A1 - Drinking chocolate and corresponding production process

Info

Publication number: CA2007029A1
Application number: CA002007029A
Authority: CA
Inventors: Hans-Otto Jurgens-Gabriel; Karin Jager; Siegfried Vogt
Original assignee: Individual
Current assignee: Kraft Foods Schweiz Holding GmbH
Priority date: 1989-01-05
Filing date: 1990-01-03
Publication date: 1990-07-05
Also published as: JPH02291231A; DE3900194A1; EP0377465A2; KR900011410A; EP0377465A3

Abstract

A b s t r a c t :

The present invention relates to a drinking chocolate with improved properties which is made of chocolate powder con-taining lightly deoiled cocoa powder, saccharose, dextrose, lactose and common salt and of milk, employing stabilizer.
The invention furthermore relates to a process for pro-ducing drinking chocolate, especially for producing drink-ing chocolate according to the invention, comprising the following process steps:
a. Preparing a mixture of chocolate powder, cold milk and stabilizer;
b. Heating the mixture;
c. Ultra-heat treatment of the mixture;
d. Homogenization of the mixture at 80° C; and e. Cooling down to below 18° C.

Description

The ;nvention relates to dr;nking chocolate made of cocoa powder and milk and a corresponding production process.

Cocoa-containing beverages are known which are usually call-ed cocoa drinks. Customarily these drinks conta;n up to 15 9 of cocoa powder and 65 g of sugar per one litre of milk. It is also known to add a stabilizer ~o the beverage, its percentage - with respect to the cocoa powder - however not exceeding 1,3 to 1.8 % by weight.

The known cocoa-containing beverages have the d;sadvan-~age of cocoa particles settling down because of low stab-ilization. Besides, the drinks are insufficiently creamy.
Evidently the reasons are that the stabilizer content is too low and that the stabilizer itself is destroyed during heating.

On the other hand there is also the problem of overstabi-lization with known beverages, leading to symptoms of coag-~: 5 ulation and to higher v;scosity.

In an attempt to overcome the aforementioned disadvantages, low fat cocoa and/or low fat milk are used. The cocoa-con-taining beverages made this way are usually watery, contain o bottom settlings and therefore need to be shaken before use. Their taste cannot satisfy either.

The invention is based on the object to create a cocoa-con-taining beverage which mee~s the requirements of being 15 drinking chocolate, i.e. which is satisfying high demands in taste without having the abovementioned disadvantages, particularly without risk of coagulation of cocoa com-ponents.

20 In order to achieve this object, the drinking chocolate according to the invention is made of chocolate powder essentially containing lightly deoiled cocoa powder, saccharose, dextrose, lactose and commom salt and of milk, employing at least one stab;lizer.

The drink;ng chocolate according to the invention,having im-proved organoleptic properties, uses lightly deoiled cocoa powder which is by nature difficult to work with in this f;eld. The risk of components settling down is avoided 30 according to the invention by means of a relatively high content of stabilizer (approx. 2%). On the other hand, an undesirable thickening of the beverage (forming of pudd-ing), which is normally caused by the stabililizer, is avoided as well, specifically by means of the surprising 35 effect of salt, evidently in connection with the other additions saccharose, dextrose and lactose. This composition surprisingly effects the stab;lizer only to prevent a settling of the cocoa powder without causing the ~7~

undesirable side effect of a th;cken;ng of the beverage.
This way it is possible for the f;rst t;me to use l;ghtly deo;led cocoa powder, ;.e. cocoa powder w;th a relatively high fat content, in a relatively high portion of 5 preferably 38 g per one l;tre of the beverage. The fat content of the cocoa powder preferably amounts to 20 to 22 by weight. Furthermore, the chocolate powder at least contains 32 ~ by weight of cocoa powder. A chocolate drink produced according to the invention contains 41.7 9 cocoa powder per litre. This content is cons;derably higher than the cocoa powder content in conventional cocoa-contain;n~
beverages of 15 9 per litre.

For reasons of taste improvement or perfect;on, aroma sub-stances, espec;ally caramel aroma, can be added to the be-verage or ~ixture according to the invention.

Furthermore, the invention makes it possible to use milk with relatively high fat contents, especially full-cream 20 milk, thus effecting an improvement of taste as well. The disadvantages usually found with using h;gh fat milk are surprisingly avoided.

A preferred composition of the drinking chocolate with choc-25 olate powder according to the invention can contain the follow;ng ingred;ents:

Ingredients g/l Milk Cocoa Powder A 20.85 Cocoa Powder B 20.85 Saccharose 62.7 Dextrose 20.0 Lactose 5.0 Salt 0.2 Aroma o.~

The following graphs compare a p~wder composed according to the invention for making the chocolate beverage with a con ventional powder for cocoa-containing beverages.
s _raPh 1 4 _ ~ AROM~I
~1~` /~ ~\~\~\~

g ~////~ SALT
~8 ~////~ ~/~
7 _ ~///// . ////// LACT05E
6 . ~/~ . ~//~

1~ 5 ////// . //~/// . DEX7ROSE

1 ~4 ~ ~
3 //////~ _ S~CCHAROSE
~` 2 , ~1 = 1//~7///1 1 - : . COCOA
~ _ _ ._ ~ ~ - I

Prior Art . Invention .

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GraPh 2 7 _ _ _ _ 4,17~ ;

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Prior Art Invention As can be seen from compar;ng the above graphs, the special and surprising properties of the powder -for making drinking chocolate according to the invention are achieved because of the composition, especially by adding salt in connection 5 with dextrose, lactose and saccharose. A superb taste and what is more an advantageous consistency (creaminess, no bottom settlings, no shaking before use) are the advantages of the beverage according to the invention attained this way. Connected herewith is the use of a relatively large o amount of material (approx. 130 g/l milk) and the comparab-ly high concentration of stabilizer (2 % by weight with re-spect to the chocolate powder). Originally expected un-fav-ourable effects caused by using a high amount o-F material and a high content of stabilizer are avoided.

Responsible herefore is furthermore a special production process for the chocolate drink. According to the invent-ion, a mixture of chocolate powder - having the above com-position -, cold milk and stabilizer is prepared first.
20 Alternatively, the stabilizer can also be added to the choc-olate powder.

The mixture is prepared from the starting substances such that preferably in a big tank cold milk (approx. 10 C) is 25 first mixed with cocoa and approx. 9/10 of the saccharose.
rhereafter, dextrose and lactose are added. The aroma mixture, consisting of aroma, salt and the rest of the saccharose, is mixed in last.

30 ~he mixture is then pumped around in a circulating system ~or approx. 10 min and afterwards the stock is stirred for at least 8 h, especially 12 h (i.e. over night) without any ~urther cooling. This process can expediently be performed in a common type mixer.

Adding the ingredients and the stabilizer can be performed ~y giving ready-mixed cocoa powder and stabilizer either to-gether or batchwise into the m;lk. But it ;s also possible ~70æ~

to ;ntroduce the components of the chocolate powder sep-arately or partly mixed into the milk.

With the following process step, the liquid mixture made in 5 the aforedescribed way is heated, this being a preliminary stage to the subsequent ultra-heat treatment. Preferably, the liquid is pumped through a flow heater, heating it up to 80 C.

o Directly afterwards, preferably as an uninterrupted con-tinuation of the process, the liquid is e~posed to an ultra-heat treatment. For this, superheated, cleaned (culinaric, i.e. foods suitable) steam is introduced into the mixture for a period of 4 sec at about 146 C. The mixt-15 ure is then homogenized at 80 C. Thereafter, the beveragecan be cooled down to below 18 C.

The processing technique is such that the heat treatment leads to the complete sterility of the beverage. The chosen 20 treatment periods, temperatures and the uninterrupted con-tinuity of the consecutive process steps account for the surprising result that the stabilizer has no effect as regards thickening of the product and that the product, inspite of the UHT treatment, does not have the normal 25 taste of UHT treated milk.

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P ~ t ~ t r~ ? ~ I t

Claims

1. Drinking chocolate using cocoa powder and milk, c h a r a c t e r i z e d i n t h a t said drinking chocolate is made of chocolate powder essentially contain-ing lightly deoiled cocoa powder, saccharose, dextrose, lactose and commom salt and of milk, employing at least one stabilizer.

2. Drinking chocolate according to claim 1, wherein the cocoa powder contained in the chocolate powder has a fat content of 20-22 % by weight.

3. Drinking chocolate according to claim 1 or 2, where-in each litre of said drinking chocolate contains at least 100 g, preferably 130 g of chocolate powder.

4. Drinking chocolate according to claim 1, wherein the chocolate powder additionally contains aroma substances, especially caramel.

5. Drinking chocolate according to claim 1 and one or more of the further claims wherein milk with high fat con-tents is used, especially full-cream milk.

6. Drinking chocolate according to claim 1 and one or more of the further claims, wherein the stabilizer, prefer-ably carrageen, is contained in a quantity of 2 % by weight with respect to the chocolate powder.

7. Drinking chocolate according to claim 1 and one or more of the further claims, wherein the composition of the chocolate powder is as follows:
32 - 36 especially 32 % by weight Cocoa Powder (fat content 20-22 % by weight) 40 - 49 especially 48.2 % by weight Saccharose 12 - 18 especially 15.4 % by weight Dextrose 3 - 6 especially 3.9 % by weight Lactose 0.1 - 0.2 especially 0.15 % by weight Common Salt and optionally 0.31 % by weight Aroma Substances

8. Process for making drinking chocolate, especially according to one or more of the preceeding claims, compris-ing the following process steps:
a. Preparing a mixture of chocolate powder, cold milk and stabilizer;
b. Heating the aforementioned mixture;

c. Ultra-heat treatment of the mixture;
d. Homogenization of the mixture at elevated temperature, especially at 80 C;
e. Cooling down to preferably below 18° C.

9. Process according to claim 8, wherein the mixture is made by way of mixing the components in a mixer for a pe-riod of at least 8 h, preferably about 12 h.

10. Process according to claim 8 and 9, wherein the mixt-ure is heated to a temperature of about 80° C, preferably by pumping said mixture through a flow heater.

11. Process according to claim 8 and one or more of the further claims, wherein the ultra-heat treatment of the mixture is performed with the direct method of introducing (cleaned) steam into the liquid, specifically at a high temperature of 130° C to 160° C, especially at 146° C, and for a short period of less than 10 min., especially for a period of 4 sec.

12. Process according to claim 8 and one or more of the further claims, wherein the process steps b. (heating the mixture) and c. (ultra-heat treatment of the mixture) are performed consecutively in an uninterrupted process.