FIELD: food-processing industry, in particular, processes for producing of flavor concentrates and using said concentrates in producing of chocolate.
SUBSTANCE: method involves adding mixture of flavor precursors comprising: a) praline, ornithine or protein hydrolysate and b) rhamnose, fructose or fucose, into fat-based medium which is milk fat or lipase hydrolyzed milk fat; heating mixture to about 100-140 C for about 10-120 min. Above flavor concentrate is used in chocolate production or chocolate composition production, or ice-cream glaze in an amount of 0.01-5% by weight of chocolate.
EFFECT: modified flavor properties of chocolate product containing flavor concentrate compatible with chocolate.
14 cl, 4 dwg, 11 ex
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