Title:
PRODUCTION OF CHOCOLATE
Document Type and Number:
Japanese Patent JP3637718
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a smooth chocolate, excellent in melt in the mouth, capable of suppressing the occurrence of blooming and improving texture, long-term storage stability, shape retention and qualities, by treating raw materials for producing the chocolate with transglutaminase when blending the raw materials.
SOLUTION: When raw materials of oils and fats such as cacao mass or cacao butter, a saccharide, powdered milk, etc., for producing a chocolate are blended, the raw materials are treated with preferably 0.1-20 U (based on 1g of a raw material protein) of transglutaminase to give the objective chocolate. Preferably cacao mass as the main raw material is pretreated with transglutaminase and fed to the blending process. The raw materials comprises a protein (a partially hydrolyzate) to give the chocolate having stable qualities.
Inventors:
Yamazaki victory
Takahiko Soeda
Takahiko Soeda
Application Number:
JP3388997A
Publication Date:
April 13, 2005
Filing Date:
February 18, 1997
Export Citation:
Assignee:
AJINOMOTO CO.,LTD.
International Classes:
A23G1/10; A23G1/00; A23G1/04; A23G1/30; A23G1/42; A23G1/44; (IPC1-7): A23G1/00
Attorney, Agent or Firm:
Masahiro Tanaka