PROBLEM TO BE SOLVED: To provide granular cocoa excellent in quick solution property, and holding flavor original to cocoa powder, and preparation means of the granular cocoa.SOLUTION: The production method of granular cocoa is configured so that: when raw material powders including at least sugar are agitated in a container, vapor is introduced to inside of the container, a uniform layer is generated with condensed water to surfaces of granular bodies, then cocoa powders are put thereinto, for agitating and contacting the raw material powders and cocoa powders, for granulation of powders using the layer of condensed water as binding force, then, vapor is introduced into the container, in which a moisture load ratio (total weight ratio of introduced vapor to total weight of the raw material powders) is 0.5-10%.EFFECT: As an effect, apparent density of the granulated object is high and moisture is included by a small amount, so that an amount of moisture to be removed is small, so that original flavor is maintained and off flavor due to heating is hardly generated, and sugar exists in a central nucleus of each grain of cocoa, so that the granular cocoa is easily solved.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】即溶性に優れ、ココアパウダー本来の香味を保持した顆粒状ココアの提供、及びその調製手段の提供。【解決手段】容器内で少なくとも糖質を含む原料粉末が攪拌下に水蒸気を導入し、凝縮水で粉体表面に均一の層を発生させ、ココアパウダーを投入して原料粉末とココアパウダーを攪拌接触させる凝縮水の層を結着力として造粒した後に、さらに水蒸気を容器内に導入する顆粒状ココアの製造方法。水分負荷率(原料粉末の総重量に対する導入水蒸気の総重量比率)が、0.5~10%である顆粒状ココアの製造方法。糖質を中心核とし、外殻がココアパウダーからなる層で覆われている顆粒状ココア。【効果】造粒物が嵩密度が高く、僅かな水分量のため、除去すべき水分が少ないため、本来の香りが保持され、加熱によるオフレバーの発生が低く、更に中心核に糖質が存在することにより溶解し易い。【選択図】なし
