CACAO FERMENTED PRODUCT AND METHOD FOR PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a cacao fermented product having peculiar fermentation flavor, and to provide a method for producing the cacao fermented product. SOLUTION: The method for producing the cacao fermented product includes an enzyme treatment step of acting one or more enzymes selected f...

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Hauptverfasser:	HARA OSAMU, MATSUDA NAOKI, SAKAKI TOMOKO
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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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a cacao fermented product having peculiar fermentation flavor, and to provide a method for producing the cacao fermented product. SOLUTION: The method for producing the cacao fermented product includes an enzyme treatment step of acting one or more enzymes selected from among amylase, cellulase, and protease act on a cacao raw material, and a fermentation treatment step of acting lactic acid bacterium and yeast act on the enzyme treated product thus obtained. One or more selected from among Lactobacillus plantarum, Lactobacillus casei, Bacillus bifidus, Lactobacillus cremoris, Lactococcus lactis, Leuconostoc, and kefir are used as for the lactic acid bacterium. COPYRIGHT: (C)2010,JPO&INPIT