| 摘要 |
PURPOSE:To obtain a chocolate containing a peptide and cacao nib-crushed product, having moderate teeth touch feeling and nice-smelling, thus capable of easily taking the peptide as a nutrient without feeling bitter taste inherent therein. CONSTITUTION:This chocolate can be obtained by incorporating a chocolate green body with a peptide and cacao nib-crushed product so as to be pref. 5-15wt.% and 10-20wt.% in the peptide content and cacao nib-crushed product content, respectively. It is preferable that the cacao nib-crushed product is prepared by roasting cacao flavor beans at 150-190 deg.C and its minor diameter being 1-5mm. And, this crushed product be incorporated after kneading and prior to or after tempering. |
