| 摘要 |
A process for manipulating the flavour of a single mass of chocolate comprises the addition of a flavour attribute which is neither a cocoa or dairy flavour. The attribute, which is typically not an overriding dominant flavour, may be roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, popcorn, cereal, malty, astringent or praline. The flavouring attribute may be added to the chocolate mass independently. Thus, a flavour may be selectively incorporated in the chocolate without fundamentally changing the manufacturing setup. The flavour attribute which may be 0.001 % to 15 % of the chocolate may be a hydrolysate of cocoa polysaccharides or a flavour precursor such as proline, ornithine or a protein hydrolysate mixed with rhamnose, fructose or fucose. Alternatively, the attribute may result from heating ingredients including skimmed milk powder or a Maillard reaction with amino acids and sugars, using cocoa liquor in a process including roasting. |
