METHOD OF ENHANCING DEVELOPMENT OF CHOCOLATE FLAVORS AND METHOD OF PRODUCING OIL AND FAT COMPOSITION COMPRISING MALONYLISOFLAVONE GLYCOSIDES
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United States of America Patent
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Aug 8, 2019
app pub date -
Apr 19, 2019
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Apr 19, 2019
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Abstract
A method of enhancing development of chocolate flavors, comprising adding an oil and fat composition for chocolate containing a specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat, and a method of producing the oil and fat composition for chocolate comprising a specific amount of malonylisoflavone glycosides. The oil and fat composition for chocolate is capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate.
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