The disclosed treatment method for cocoa beans or nibs comprises the preparation of a suspension by adding water to the cocoa beans or nibs (a), wet grinding of the suspension (b), and suspension at 70 ° C. or lower. Heat treatment of the suspension (c), separation of the suspension into an aqueous phase (heavy phase), a cocoa butter-containing fat phase (light phase) and a cocoa powder / fluid component-containing solid phase (d), (d) (E) including supplying the flow of the solid phase obtained in step 1 to a mixing apparatus and continuously separating the fluid components from the solid phase to obtain the fragrance / powder of cocoa. The mixing device has a solid-phase inlet opening (3), a dry solid-phase outlet opening (4), and an optional outlet opening (4) for passing the cocoa fragrance-containing vaporized component, and has a cylindrical shape. A tubular body (1) having a horizontal axis (2), an end plate (5, 5 ') for closing both ends of the tubular body (1), and an inner wall (7) of the tubular body (1) are 55 to 150 ° C. And a coaxial jacket (6) for heating and cooling, and a bladed rotor (8) rotatably supported in the tubular body. The blades are arranged on a helix and are oriented to transfer the solid phase to the outlet opening while centrifuging. [Selection] Figure 1カカオの豆又はニブの開示の処理方法は、カカオの豆又はニブに水を加えての懸濁液の調製(ａ)と、懸濁液の湿式粉砕(ｂ)と、７０℃以下での懸濁液の熱処理(ｃ)と、水相(重質相)、ココアバター含有脂肪相(軽質相)及びココア粉末・流体成分含有固相への懸濁液の分離(ｄ)と、(ｄ)で得た固相の流れを混合装置に供給して固相からの流体成分の分離を連続的に行ってココアの香料・粉末を取得すること(ｅ)を含む。混合装置は、固相用入口開口部(３)、乾燥固相用出口開口部(４)、及びココア香料含有気化分通過用の任意の出口開口部(４)を有し、且つ円筒形状で水平軸心(２)をもつ管状体(１)と、管状体(１)の両端を閉塞するエンドプレート(５,５')と、管状体(１)の内壁(７)を55～150℃に加熱冷却する同軸ジャケット(６)と、管状体内で回転可能に支持されたブレード付ロータ(８)を備える。ブレードは、螺旋上に配置され、固相を遠心しつつ出口開口部へと移送する配向をとる。【選択図】図１
