Title:
CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS, AND METHOD FOR PRODUCING CHOCOLATE HAVING STRONG AROMA CHARACTERISTICS
Document Type and Number:
WIPO Patent Application WO/2020/095913
Kind Code:
A1
Abstract:
The present invention provides chocolate having strong aroma characteristics. The aroma characteristics may include a fruity note and/or a floral note, and isoamyl acetate may be included as an aroma component. The present invention also provides a novel method for producing chocolate, the method being for the purpose of producing chocolate having strong aroma characteristics. The method includes at least a step for pulverizing a cacao raw material and a sugar raw material in a closed-type pulverization device.
Inventors:
KATAGIRI TAKASHI (JP)
SATO MASAYUKI (JP)
KIMURA KEISUKE (JP)
MANADA NORIYUKI (JP)
SATO MASAYUKI (JP)
KIMURA KEISUKE (JP)
MANADA NORIYUKI (JP)
Application Number:
PCT/JP2019/043344
Publication Date:
May 14, 2020
Filing Date:
November 05, 2019
Export Citation:
Assignee:
MEIJI CO LTD (JP)
International Classes:
A23G1/30
Foreign References:
| JP2017512052A | 2017-05-18 | |||
| JP2013074820A | 2013-04-25 | |||
| JP2013074818A | 2013-04-25 | |||
| JP2005506847A | 2005-03-10 | |||
| JPH01243942A | 1989-09-28 | |||
| JP2006166839A | 2006-06-29 |
Other References:
CRAFACK, M. ET AL.: "Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate", FOOD RESEARCH INTERNATIONAL, vol. 63, 2014, pages 306 - 316, XP055384847, DOI: 10.1016/j.foodres.2014.04.032
Attorney, Agent or Firm:
HEIWA INTERNATIONAL PATENT OFFICE (JP)
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