发明名称 |
METHOD TO INCREASE THE ANTIOXIDANT ACTIVITY OF CHOCOLATE |
摘要 |
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps:
- a dry conching step performed at a temperature of between 50°C and 70°C,
- and subsequent a wet conching step performed at a temperature of between 60°C and 110°C.
Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly. |
申请公布号 |
EP2061336(A1) |
申请公布日期 |
2009.05.27 |
申请号 |
EP20070802664 |
申请日期 |
2007.08.16 |
申请人 |
PURATOS N.V. |
发明人 |
BEHEYDT, BRAM;OUWERX, CAROLINE;COLLIN, SONIA;DELEDICQUE, CATHERINE;NGUYEN, FANNY |
分类号 |
A23G1/00 |
主分类号 |
A23G1/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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