METHOD FOR OBTAINING CARAMELIZED COCOA BEANS Russian patent published in 2022 - IPC A23G1/00 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for producing caramelized cocoa beans provides for sending Criollo and/or Trinitario cocoa beans for fermentation by placing cocoa beans with pulp in boxes. During the first day, the temperature is maintained at the level of 32-33°C. The second day the temperature is maintained at the level of 37-38°C. The third day the temperature is maintained at the level of 45-50°C. Next, the natural drying of the fermented cocoa beans is carried out until they reach a moisture content of 6-7%. Whole raw fermented cocoa beans without separation of the shell are placed in a rotating drum equipped with a gas burner, previously lubricated from the inside with cocoa butter. Using a gas burner, the air in the drum is heated to a temperature of 190°C and cane sugar is added to form a sugary crust, resulting in caramelized cocoa beans.

EFFECT: invention is aimed at obtaining a confectionery product with a high content of polyphenols contained both in the seed portion of the cocoa bean and in its shell, with stable microbiological parameters during storage.

2 cl, 2 tbl, 2 ex