MAKING OF CHOCOLATE POWDER, AND CHOCOLATE POWDER

PURPOSE: To obtain a chocolate powder which contains a lightly degreased cocoa powder in a high content and is especially soluble with milk, by mixing a slightly degreased coca powder having a specified lecithin content and a component comprising sucrose, glucose, lactose and salt. CONSTITUTION: A l...

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Hauptverfasser:	BORUKUGANKU KURENPERU, JIIKUFURIITO FUOKUTO, HANSU OTSUTOO GABURIERU YURUGENSU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: To obtain a chocolate powder which contains a lightly degreased cocoa powder in a high content and is especially soluble with milk, by mixing a slightly degreased coca powder having a specified lecithin content and a component comprising sucrose, glucose, lactose and salt. CONSTITUTION: A lightly degreased cocoa powder (having 20 to 22 % fat content) is prepared so that the powder gives 0.5 to 1.5 %, especially 0.9% lecithin content in a chocolate powder. The coca powder is prepared by mixing two different intermediate cocoa powder products. The one intermediate coca product consists of a lightly degreased cocoa powder having rather high fat content as about 22 to 24%, while the other product consists of highly degreased cocoa powder having about 18 to 20% fat content and high lecithin content as about 4 to 6%. Then the degreased cocoa powder is mixed with a component of sucrose, glucose and salt to obtain a chocolate powder which contains >=32% cocoa powder and is soluble with cold milk.