CACAO RAW MATERIAL

To provide a cacao raw material, wherein, even when there is only a small amount, it can impart a cacao flavor to a water-in-oil food that is eaten at 10°C or lower.SOLUTION: In a roasted cacao raw material, pyrazine is 0.04-0.09 pts.mass relative to theobromine 100 pts.mass.SELECTED DRAWING: None 【...

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Bibliographische Detailangaben
Hauptverfasser:	KAWAMOTO MASATO, MIZOTA TOSHINOBU
Format:	Patent
Sprache:	eng ; jpn
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:	To provide a cacao raw material, wherein, even when there is only a small amount, it can impart a cacao flavor to a water-in-oil food that is eaten at 10°C or lower.SOLUTION: In a roasted cacao raw material, pyrazine is 0.04-0.09 pts.mass relative to theobromine 100 pts.mass.SELECTED DRAWING: None 【課題】１０℃以下で喫食される油中水型食品に対し、少量でもカカオ風味を付与できるカカオ原料を提供する。【解決手段】ロースト済みカカオ原料において、テオブロミン１００質量部に対して、ピラジン類を０．０４〜０．０９質量部とする。【選択図】なし