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Lactobacillus-containing chocolate and manufacturing method therefor

A technology of chocolate and Lactobacillus brevis, applied in the direction of lactobacillus, bacteria used in food preparation, cocoa, etc., can solve problems such as research on solid particle size

Pending Publication Date: 2019-06-04
内斯托尔株式会社 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, studies on the particle size of solid particles contained in chocolate containing lactic acid bacteria have not yet been conducted

Method used

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  • Lactobacillus-containing chocolate and manufacturing method therefor
  • Lactobacillus-containing chocolate and manufacturing method therefor
  • Lactobacillus-containing chocolate and manufacturing method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] 1. Preparation of Lactobacillus Powder

[0055] Lactic acid bacterium brevis subsp. coagulans (Labre bacteria) was used as the lactic acid bacteria powder. Labre bacteria are cultured using a common lactic acid bacteria medium (MRS medium, etc.), and the cultured bacteria are collected by centrifugation, etc., freeze-dried, powdered, etc. to obtain a powder, and starch is added thereto to obtain a lactic acid bacteria powder.

[0056] 2. Preparation of chocolate containing lactic acid bacteria

[0057] Chocolate mass 1-4 containing sugar, cocoa mass, cocoa butter, whole milk powder or milk, emulsifier, flavoring, etc. were prepared. Chocolates 1-4 having a high concentration of lactic acid bacteria were produced by melting each chocolate mass at 40°C and adding a high concentration of lactic acid bacteria powder thereto. Each chocolate mass 1-4 after tempering was mixed with a corresponding chocolate 1-4 containing a high concentration of lactic acid bacteria, cooled,...

Embodiment 2

[0072] Study on Particle Size Distribution of Solid Particles in Chocolate Containing Lactic Acid Bacteria

[0073] The particle size distribution of the solid particles in chocolate 1 containing lactic acid bacteria produced in Example 1 is shown in figure 1 middle. figure 1 The particle size distribution of shows a single peak.

[0074] The relationship between the particle size distribution and water activity of solid particles in chocolate mass was investigated. Four types of chocolate mass (chocolate mass 1-4) with different particle size distributions were prepared. The particle size distribution of the solid particles in each billet is as in figure 2 shown in . These chocolate bars were stored at 25°C, 75% RH (relative humidity) for 98 hours and the time course increase in water activity over that time was observed. The time-course ERH change (%) results are shown in image 3 middle. Chocolate mass 1, 2 showed a single distribution peak and 3, 4 showed two peaks...

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Abstract

The present invention provides lactobacillus-containing chocolate and a manufacturing method therefor, wherein the lactobacillus-containing chocolate contains live lactobacillus, and the average particle size of solid particles in said lactobacillus-containing chocolate is greater than 1 mum and less than 9 mum.

Description

technical field [0001] The present invention relates to chocolate containing lactic acid bacteria containing live lactic acid bacteria in a stabilized state and a method for preparing the same. Background technique [0002] Lactic acid bacteria are bacteria that produce lactic acid from sugar. As bacteria that produce lactic acid from sugar by fermentation (lactic acid fermentation), Lactobacillus, Enterococcus, Lactococcus, Pediococcus, Leuconostoc, etc. is known. Bifidobacterium is also known as bacteria that breaks down sugar to produce lactic acid and acetic acid. Bacteria of the genus Bifidobacterium can be classified as Bacillus bifidus separately from lactic acid bacteria, but in this specification, bacteria of the genus Bifidobacterium are also included in lactic acid bacteria. [0003] A variety of microorganisms live in the intestinal tract of humans, and lactic acid bacteria belonging to the genera Lactobacillus and Bifidobacterium are detected in the intestina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/30
CPCA23G1/00A23G1/423A23L33/135A23G1/0033A23G1/42A23G1/32A23G1/40A23G1/50A23V2002/00A23V2400/121A23G1/30
Inventor 芦谷浩明小山寿之宇佐美克朗克阳子芜木祐介米岛靖记久景子
Owner 内斯托尔株式会社