TREATMENT OF CACAO MASS OR CACAO MASS-CONTAINING FOOD

Title:

TREATMENT OF CACAO MASS OR CACAO MASS-CONTAINING FOOD

Document Type and Number:

Japanese Patent JPH0376535

Kind Code:

A

Abstract:

PURPOSE: To sterilize microorganisms contained in a water-containing cacao mass or cacao mass-containing food to highly elongate the relish period thereof without deteriorating the qualities thereof such as flavor by holding the cacao mass or food under a high pressure condition.

CONSTITUTION: A water-containing cacao mass having a water content of 20-50wt.% or a cocoa-containing food, e.g. a garnish cream having a sugar content of ≤20wt.%, is held at a temperature of 50-70°C under a hydrostatic pressure of 3-10Kbar gauge pressure for ≥10min.

Inventors:

FUJIKI HIROAKI
MOCHIZUKI KEIZO
MURATA TADAHIKO

Application Number:

JP21296989A

Publication Date:

April 02, 1991

Filing Date:

August 21, 1989

Export Citation:

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Assignee:

MEIJI SEIKA KAISHA

International Classes:

A23G1/02; A23G1/00; A23G1/30; A23L3/015; (IPC1-7): A23G1/02; A23L3/015

Attorney, Agent or Firm:

Toro Kubota

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