Chocolate having strong aroma characteristics, and method for producing chocolate having strong aroma characteristics
AssigneeMeiji Co., Ltd.
InventorsTakashi KATAGIRI, Masayuki SATO, Keisuke KIMURA, Noriyuki MANADA
Life of this patent
Estimating the term…
Abstract
The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.
Claims17
A chocolate having strong aroma characteristics,
- wherein the aroma characteristics include a fruity aroma and a floral aroma,
- the chocolate comprises isoamyl acetate as the fruity aroma, and further comprises acetic acid as the aroma component, and
- when an aroma component in the chocolate is adsorbed and concentrated by SPME fiber and measured by gas chromatography mass spectrometry, a ratio of a peak area of the isoamyl acetate to a peak area of the acetic acid is 0.000710 or more.
2-5. (canceled)
7-8. (canceled)
A method for producing a chocolate, comprising a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.
Dependencies are inferred from the claim text.