Method of Inhibiting 2,3-Butanedione Formation From Processed Cacao Bean Product

The present invention has objects to provide a method of inhibiting the 2,3-butanedione formation in order to produce a satisfactorily flavorful processed cacao bean product and an agent for inhibiting the 2,3-butanedione formation which is used for the method, and solves the above objects by provid...

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Bibliographic Details
Main Authors MURAI SAE, FUKUDA SHIGEHARU, TAKEDA KEIKO, KUBOTA MICHIO, OKU KAZUYUKI
Format Patent
LanguageEnglish
Published 06.09.2007
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Summary:The present invention has objects to provide a method of inhibiting the 2,3-butanedione formation in order to produce a satisfactorily flavorful processed cacao bean product and an agent for inhibiting the 2,3-butanedione formation which is used for the method, and solves the above objects by providing a method of inhibiting the 2,3-butanedione formation during the process and/or preservation, and an agent for inhibiting the 2,3-butanedione formation which comprises one or more members selected from the group consisting of maltitol, alpha,alpha-trehalose and saccharide derivatives of alpha,alpha-trehalose as effective ingredients.
Bibliography:Application Number: US20050578336