Method to increase the antioxidant activity of chocolate

The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: - a dry conching step performed at a temperature of between 50 DEG C and 70 DEG C, - and subsequent a wet conching step performed at...

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Bibliographische Detailangaben
Hauptverfasser:	BEHEYDT BRAM, NGUYEN FANNY, DELEDICQUE CATHERINE, COLLIN SONIA, OUWERX CAROLINE
Format:	Patent
Sprache:	chi ; 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:	The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: - a dry conching step performed at a temperature of between 50 DEG C and 70 DEG C, - and subsequent a wet conching step performed at a temperature of between 60 DEG C and 110 DEG C. Most preferably the dry conching step is performedat about 60 DEG C and the wet conching step at about 60 DEG C or 90 DEG C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.