Login| Sign Up| Help| Contact|

Patent Searching and Data


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:
JP1989000212969
Publication Date:
April 02, 1991
Filing Date:
August 21, 1989
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
MEIJI SEIKA KAISHA
International Classes:
A23G1/02; A23G1/00; A23G1/30; A23L3/015; (IPC1-7): A23G1/02; A23L3/015