Materials and methods for producing chocolate replicas from individual components are provided herein.

Materials and methods for producing chocolate replicas from individual components are provided herein.

Materials and methods for producing chocolate replicas from individual components are provided herein.

Materials and methods for producing chocolate replicas from individual components are provided herein.

The present invention is directed to providing a completely novel processed fat food having a chocolate-like flavor, and a manufacturing method of the processed fat food. The processed fat food of the present invention contains roasted burdock and a cocoa butter alternative. The processed fat food of the present invention preferably contains 7.0-75.0 mass % of the roasted burdock and 25.0-93.0 mass % of the cocoa butter alternative. The manufacturing method of the processed fat food of the present invention includes a roasting step of subjecting a roasting treatment to burdock, and a mixing step of mixing roasted burdock obtained in the roasting step with the cocoa butter alternative.

The present invention is directed to providing a completely novel processed fat food having a chocolate-like flavor, and a manufacturing method of the processed fat food. The processed fat food of the present invention contains roasted burdock and a cocoa butter alternative. The processed fat food of the present invention preferably contains 7.0-75.0 mass % of the roasted burdock and 25.0-93.0 mass % of the cocoa butter alternative. The manufacturing method of the processed fat food of the present invention includes a roasting step of subjecting a roasting treatment to burdock, and a mixing step of mixing roasted burdock obtained in the roasting step with the cocoa butter alternative.

An objective is to provide a novel chocolate-like food excellent in flavor even when a component derived from cacao is reduced, and to provide a legume-derived roasted powder usable in the chocolate-like food. The objective can be achieved by using a method for producing a legume-derived roasted powder for use in a chocolate-like food, the method including all of the following steps 1) to 3): 1) grinding a legume; 2) mixing a saccharide and an amino acid with water; and 3) adding a mixture of 2) to a ground legume product obtained in 1), stirring, and roasting.

An objective is to provide a novel chocolate-like food excellent in flavor even when a component derived from cacao is reduced, and to provide a legume-derived roasted powder usable in the chocolate-like food. The objective can be achieved by using a method for producing a legume-derived roasted powder for use in a chocolate-like food, the method including all of the following steps 1) to 3): 1) grinding a legume; 2) mixing a saccharide and an amino acid with water; and 3) adding a mixture of 2) to a ground legume product obtained in 1), stirring, and roasting.

The present invention relates to a flavor composition, a method for preparing a flavor composition, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a conched confectionery product and a method for preparing a conched confectionery product

The present invention relates to a flavor composition, a method for preparing a flavor composition, a food product containing the flavor composition, and the use of the flavor composition. The present invention further relates to a conched confectionery product and a method for preparing a conched confectionery product