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Method for processing cocoa beans
专利权人:
Nicholas Camu;Tobias Lochmueller;Herwig Bernaert
发明人:
Herwig Bernaert,Nicholas Camu,Tobias Lochmueller
申请号:
US12992656
公开号:
US08501256B2
申请日:
2009.05.13
申请国别(地区):
US
年份:
2013
代理人:
摘要:
The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-treated and are then immersed a first time within an aqueous acidic medium until the pH of said cocoa beans reaches a value of between 3.6 and 5.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. Optionally the beans can then be immersed for a second time within an aqueous acidic medium or the first aqueous acidic medium can be alkalified until the pH of said cocoa beans reaches a value of between 4.5 and 6.5 and incubated at a temperature of between 25 and 70° C. for less than 24 hours. The obtained cocoa beans are then further dried. The invention also relates to cocoa beans that are obtained or obtainable by methods of the present invention, to the use thereof for preparing food products, preferably chocolate products, or cocoa products, including cocoa extracts, and to food products and cocoa products, including cocoa extracts thereby obtained.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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