| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a cocoa beverage bearing comparison with a conventional cocoa beverage in taste, palate feeling and the like even though the cocoa beverage is low-calorie one. <P>SOLUTION: The cocoa beverage is obtained by adding 0.50-2.5 mass% of at least two kinds of cocoa powders different in cocoa butter content as the whole of cocoa powder and adding acesulfame potassium, sucralose and erythritol as sweeteners each at a specific ratio, to a raw material of the cocoa beverage. The cocoa powder preferably contains high-fat cocoa powder having 22-24 mass% of cocoa butter content, and low-fat cocoa powder having 10-12 mass% of cocoa butter content at a mass ratio of (2:8) to (8:2). <P>COPYRIGHT: (C)2011,JPO&INPIT |
