METHOD FOR PRODUCTION OF HIGHLY AROMATIC COCOA Russian patent published in 2011 - IPC A23G1/00 A23G1/02 

FIELD: food industry.

SUBSTANCE: present invention relates to a method for production of fried cocoa bean nibs. Additionally the present invention relates to methods for production of ground cocoa and cocoa powder of fried cocoa bean nibs. The fried cocoa beans production method envisages heating cocoa beans or cocoa bean nibs with moisture content 15 - 30 wt % up to the first maintenance temperature 85 - 95°C, maintaining them at this temperature during 10 minutes or more at least till moisture content in the cocoa beans or nibs is less than 15 wt %, heating the cocoa beans or nibs from the first maintenance temperature to the second maintenance temperature which is equal to 130-140°C at a rate no more than1°C per minute, maintaining the cocoa beans or nibs at this temperature during 5-20 minutes, the cocoa beans nibs are maintained at a temperature of 115°C and over for a total period of at least 35 minutes. The total period of heating the cocoa beans or nibs prior to the first maintenance stage and until the end of the second maintenance stage is 11 - 150 minutes.

EFFECT: according to the invention the method allows to produce cocoa beans or cocoa bean nibs with more intensive taste and aroma due to a specified profile of frying which allows to reduce the quantity of cocoa used in the food product and even to improve cocoa aroma of the food product.

12 cl, 4 dwg, 1 ex