Title:
アルカリ化キャロブの製造方法
Document Type and Number:
Japanese Patent JP6577952
Kind Code:
B2
Abstract:
The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder; (b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating the reaction mixture to a temperature of between about 65° C. and about 150° C.; (d) optionally maintaining the reaction mixture at a temperature of between about 65° C. and about 150° C.; and (e) drying the reaction mixture to obtain an alkalized carob. The present invention also relates to an alkalized carob and to blends of the alkalized carob with one or more of unalkalized carob, natural cocoa and alkalized cocoa. The present invention also relates to use of the alkalized carob or blend as a cocoa substitute or cocoa extender, and to a food or beverage product comprising the alkalized carob or blend.
Inventors:
Ellis Larry Dean
Robert Mark Gerald
Robert Mark Gerald
Application Number:
JP2016551067A
Publication Date:
September 18, 2019
Filing Date:
October 29, 2014
Export Citation:
Assignee:
Tate & Lyle Custom Ingredients LLC
International Classes:
A23G1/34; A21D13/00; A23C9/152; A23G1/00; A23G1/02; A23L2/00; A23L7/00
Domestic Patent References:
| JP57189643A | ||||
| JP2010246539A | ||||
| JP56121433A |
Other References:
BISPO, E. S. et al.,Alkalinization process for cocoa (Theobroma cacao L.) nibs and quality evaluation of the powder by response surface methodology,JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2002年,Vol. 39, No. 1,pp. 14-20
Lau, B. et al.,Cocoa substitutes - a future must,Modern Dairy,1980年,Vol. 59, No. 3,pp. 12-14
Noorden, A. C.,Cocoa powder alternatives, some experiences from practice,Confectionery Manufacture and Marketing,1981年10月,Vol. 18, No. 10,pp. 32-33
Hoda, H. M. Fadel et al.,Cocoa substitute: Evaluation of sensory qualities and flavour stability,European Food Research and Technology,2006年,Vol. 223, No. 1,pp. 125-131
AYAZ, F. A. et al.,DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA l.): SUGARS, AMINO ACIDS, MINERALS AND PHENOLIC COMPOUNDS,Journal of Food Quality,2007年,Vol. 30,pp. 1040-1055
YUST, Maria M. et al.,Determination of tryptophan by high-performance liquid chromatography of alkaline hydrolysates with spectrophotometric detection,Food Chemistry,2004年,Vol. 85,pp. 317-320
Lau, B. et al.,Cocoa substitutes - a future must,Modern Dairy,1980年,Vol. 59, No. 3,pp. 12-14
Noorden, A. C.,Cocoa powder alternatives, some experiences from practice,Confectionery Manufacture and Marketing,1981年10月,Vol. 18, No. 10,pp. 32-33
Hoda, H. M. Fadel et al.,Cocoa substitute: Evaluation of sensory qualities and flavour stability,European Food Research and Technology,2006年,Vol. 223, No. 1,pp. 125-131
AYAZ, F. A. et al.,DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA l.): SUGARS, AMINO ACIDS, MINERALS AND PHENOLIC COMPOUNDS,Journal of Food Quality,2007年,Vol. 30,pp. 1040-1055
YUST, Maria M. et al.,Determination of tryptophan by high-performance liquid chromatography of alkaline hydrolysates with spectrophotometric detection,Food Chemistry,2004年,Vol. 85,pp. 317-320
Attorney, Agent or Firm:
Patent Business Corporation Saegusa International Patent Office