METHOD FOR IMPROVING CACAO FLAVOR

PROBLEM TO BE SOLVED: To provide a food and a drink containing cacao mass and/or cocoa powder, having excellent flavor through improving cacao flavor of the food and drink containing cacao mass and/or cocoa powder. SOLUTION: The food and drink containing cacao mass and/or cocoa powder are added with...

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Hauptverfasser:	OGASA KAZUO, TODA YOSHINORI, MASE TOEI, KAWAI YUMIKO
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:	PROBLEM TO BE SOLVED: To provide a food and a drink containing cacao mass and/or cocoa powder, having excellent flavor through improving cacao flavor of the food and drink containing cacao mass and/or cocoa powder. SOLUTION: The food and drink containing cacao mass and/or cocoa powder are added with low saccharogenic reducing starch syrup which is sugar alcohol having sweetness quality slow in rise and disappear of sweetness and in which ≥5 saccharides occupy ≥50 wt.% in a sugar composition in solid content so as to improve cacao flavor. Thus, the food and drink containing cacao mass and/or cocoa powder and improved in cacao flavor are obtained. COPYRIGHT: (C)2008,JPO&INPIT