| 摘要 |
PURPOSE:To increase the amount of proteins compounded to chocolate without lowering the palatability of the chocolate, by compounding chocolate with proteins treated with protease. CONSTITUTION:Proteins such as casein, separated soybean protein, etc. are treated with protease such as alkali protease. In the treatment, the enzymatic reaction is terminated when the degree of hydrolysis (DH) has reached to 1-3. The raw materials of chocolate consisting of powdered sugar, cacao butter, cacao mass, etc. are compounded with >=10wt% of the enzyme-treated proteins, and processed by the conventional means to obtain chocolate. |
