Process of producing cacao flavor by roasting combination of amino acids and reducing sugars
US5676993A · kind A · utility
11Cited by
4References
56Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 7, 1995 |
| Grant date | Oct 14, 1997 |
| Priority date | — |
| Expiry date | Jun 7, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/28
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g to about 3.0 g reducing sugar and optionally about 0.05 g to about 0.8 g alanine for each 100 g of unroasted fat matrix and roasting the same, and to the products produced therefrom.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.