Manipulation of chocolate flavour

Details Manipulation of chocolate flavour Manipulation of chocolate flavour

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23G 1/04 (2006.01)

Patent

CA 2464886

A process for manipulating the flavour of a single mass of chocolate which comprises first reducing or removing the natural flavour form the chocolate ingredients or the chocolate mass and then adding an effective amount of a flavour to the chocolate mass. The flavour provides any of the following attributes : cocoa/dairy, roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, popcorn, astringent or praline.

L'invention concerne un procédé de manipulation de l'arôme d'une masse de chocolat, qui comprend les étapes consistant à réduire ou à éliminer d'abord l'arôme naturel des ingrédients du chocolat ou de la masse de chocolat, et à ajouter ensuite à ladite masse une quantité efficace d'un arôme. L'arôme possède une des caractéristiques suivantes: cacao/lacté, torréfié, doux, amer, mie de pain, caramel, fruité, floral, biscuit, rôti, pain grillé, céréale, malté, pop-corn, astringent ou praliné.

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