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

• Main Authors: MURAI SAE, FUKUDA SHIGEHARU, TAKEDA KEIKO, KUBOTA MICHIO, OKU KAZUYUKI
• Format: Patent
• Language: English
• Published: 06.09.2007
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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.