FIELD: food industry. SUBSTANCE: method of treatment of fermented cacao beans involves preparation of less acetous cacao beans without shell and reduced content of 2-methoxy-isopropylpyrazine. The method involves treatment of cacao beans with steam at temperature from 100 to 140 C for 10-120 min. Cacao beans treated by proposed method is used for production of chocolate with higher palatability. EFFECT: higher efficiency. 7 cl, 3 dwg, 10 ex
Title | Year | Author | Number |
---|---|---|---|
COCOA BEANS WITH LOWER POLYPHENOL OXIDASE ACTIVITY AND HIGH CONTENT OF POLYPHENOL | 2008 |
|
RU2462039C2 |
FOOD PRODUCT INCLUDING ALKALISED COCOA HUSKS AND ITS PRODUCTION METHOD | 2009 |
|
RU2443123C2 |
METHOD FOR PRODUCTION OF HIGHLY AROMATIC COCOA | 2010 |
|
RU2436405C1 |
METHOD OF PRODUCTION OF SOYBEAN-CONTAINING CONFECTIONERY PRODUCTS | 2004 |
|
RU2341968C2 |
ENHANCED STABILITY AROMATIC COMPOUND | 2009 |
|
RU2504220C2 |
INSTANT COFFEE PRODUCTION WITH ENZYMES USAGE | 2006 |
|
RU2402222C2 |
BITTERNESS DISGUISING | 2012 |
|
RU2562953C2 |
CHOCOLATE AND CHOCOLATE-LIKE CONFECTIONARY PRODUCTS FAST THERMAL STABILITY DEVELOPMENT | 2005 |
|
RU2376862C2 |
METHOD FOR PRODUCING NUT PASTICHE (OPTIONS) | 2003 |
|
RU2328872C2 |
METHOD FOR ELIMINATION OF SOY MATERIALS TAINT | 2001 |
|
RU2280374C2 |
Authors
Dates
2002-06-27—Published
1997-05-08—Filed