| 摘要 |
FIELD: food-processing industry, in particular, processes for producing of flavor concentrates and using said concentrates in producing of chocolate. ^ SUBSTANCE: method involves adding mixture of flavor precursors comprising: a) praline, ornithine or protein hydrolysate and b) rhamnose, fructose or fucose, into fat-based medium which is milk fat or lipase hydrolyzed milk fat; heating mixture to about 100-140 C for about 10-120 min. Above flavor concentrate is used in chocolate production or chocolate composition production, or ice-cream glaze in an amount of 0.01-5% by weight of chocolate. ^ EFFECT: modified flavor properties of chocolate product containing flavor concentrate compatible with chocolate. ^ 14 cl, 4 dwg, 11 ex |
