Title:
PROCESSED COCOA BEAN PRODUCT, INGREDIENT COMPOSITION FOR FOOD PRODUCT, AND FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2023/182483
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide a very milky processed cocoa bean product, a food ingredient including said processed cocoa bean product, and a food product including said food ingredient, the processed cocoa bean product including at least one selected from acetone, 2-methyl butanal, 3-methyl butanal, and isopropyl alcohol, and satisfying at least one of (A)-(C) below when the processed cocoa bean product is analyzed using a solid phase micro extraction-gas chromatography-mass spectrometry method:
(A) the ratio of the peak area of the acetone to the peak area of the 2-methyl butanal is at least 5.0;
(B) the ratio of the peak area of the acetone to the peak area of the 3-methyl butanal is at least 8.0; and
(C) the ratio of the peak area of the acetone to the peak area of the isopropyl alcohol is at least 1.2.
Inventors:
WATANABE SATOSHI (JP)
UCHIDA SHUHEI (JP)
UCHIDA SHUHEI (JP)
Application Number:
PCT/JP2023/011747
Publication Date:
September 28, 2023
Filing Date:
March 24, 2023
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23G1/32; A23G1/00; A23G9/32; A23L2/00; A23L2/52
Foreign References:
| JP2005520505A | 2005-07-14 |
Other References:
HUANG YANG, BARRINGER SHERYL A.: "Monitoring of Cocoa Volatiles Produced during Roasting by Selected Ion Flow Tube‐Mass Spectrometry (SIFT‐MS)", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 76, no. 2, 1 March 2011 (2011-03-01), US , XP093095169, ISSN: 0022-1147, DOI: 10.1111/j.1750-3841.2010.01984.x
MONTOYA CRISTIAN CAMILO; VALENCIA WILMAR GIOVANNI; SIERRA JELVER ALEXANDER; PENAGOS LUCAS: "Enhanced pink-red hues in processed powders from unfermented cacao beans", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 138, 30 November 2020 (2020-11-30), United Kingdom , XP086447205, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2020.110671
ISHIDA, AKIKO; SAKIYAMA, KAZUYA; NIHEI, MARIKO: "Product Innovation Development of Meiji The Chocolate Creating new value focusing on the aroma of flavored cacao beans", KAGAKU TO SEIBUTSU - CHEMISTRY AND BIOLOGY, GAKKAI SHUPPAN SENTA / JAPAN SCIENTIFIC SOCIETIES PRESS, JP, vol. 58, no. 9, 30 November 2019 (2019-11-30), JP , pages 537 - 543, XP009549664, ISSN: 0453-073X, DOI: 10.1271/kagakutoseibutsu.58.537
MONTOYA CRISTIAN CAMILO; VALENCIA WILMAR GIOVANNI; SIERRA JELVER ALEXANDER; PENAGOS LUCAS: "Enhanced pink-red hues in processed powders from unfermented cacao beans", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 138, 30 November 2020 (2020-11-30), United Kingdom , XP086447205, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2020.110671
ISHIDA, AKIKO; SAKIYAMA, KAZUYA; NIHEI, MARIKO: "Product Innovation Development of Meiji The Chocolate Creating new value focusing on the aroma of flavored cacao beans", KAGAKU TO SEIBUTSU - CHEMISTRY AND BIOLOGY, GAKKAI SHUPPAN SENTA / JAPAN SCIENTIFIC SOCIETIES PRESS, JP, vol. 58, no. 9, 30 November 2019 (2019-11-30), JP , pages 537 - 543, XP009549664, ISSN: 0453-073X, DOI: 10.1271/kagakutoseibutsu.58.537
Attorney, Agent or Firm:
MIYAJIMA Manabu et al. (JP)
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