JP2001333694A - Method for processing cacao bean or cacao nib - Google Patents
Method for processing cacao bean or cacao nibInfo
- Publication number
- JP2001333694A JP2001333694A JP2000155309A JP2000155309A JP2001333694A JP 2001333694 A JP2001333694 A JP 2001333694A JP 2000155309 A JP2000155309 A JP 2000155309A JP 2000155309 A JP2000155309 A JP 2000155309A JP 2001333694 A JP2001333694 A JP 2001333694A
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- cacao
- beans
- nibs
- cocoa beans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Confectionery (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明はカカオ豆又はカカオニブ
の加工方法及びその応用方法に関するものであり、和菓
子、洋菓子業界に係わらず、最近特に話題となっている
健康食品の分野にも利用されるものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing cocoa beans or cocoa nibs and a method for applying the same. Things.
【0002】[0002]
【従来の技術と問題点】アステカ文明の中で生まれたチ
ョコレートの原形は今日のチョコレートと基本的に同じ
カカオ豆を焙煎し、種皮(シェル)を取り除きその胚乳部
(ニブ)を擂り潰しペーストとしその中に甘味料、香料な
どを加えた飲み物であったと言い伝えられている。現代
においても、その利用方法の基本は同様であり、カカオ
豆を焙煎で風味を醸し出し、種皮(シェル)を取り除きそ
の胚乳部(ニブ)を擂り潰しペーストとし、これを飲用の
ココアにしたり一般的なチョコレートに加工されている
にすぎない。[Prior art and problems] The original form of chocolate born in the Aztec civilization is roasting cacao beans, which are basically the same as today's chocolate, removing the seed coat (shell) and removing the endosperm
It has been reported that (nib) was mashed into a paste, into which a sweetener and a flavor were added. In the present age, the basic method of utilization is the same, cacao beans are roasted to create a flavor, the seed coat (shell) is removed, the endosperm (nib) is ground into a paste, and this is used as cocoa for drinking or general It is just processed into a classic chocolate.
【0003】このように従来の加工方法は、カカオ豆を原形
をとどめないほどに物性上の変化を与えて食品材料とし
て用いることを特徴としているが、その原因の1つはカ
カオ豆は食味上独特の渋味があり、また平均５５％の脂
肪分(カカオバター)を含んでいる点も、その加工方法
が、ココアやチョコレートに限定してきた原因と思われ
る。[0003] As described above, the conventional processing method is characterized in that cocoa beans are used as a food material by giving a change in physical properties so as not to keep the original shape, and one of the causes is that cocoa beans are not edible. It also has a unique astringency and contains an average of 55% fat (cocoa butter), which seems to be the reason that its processing method has been limited to cocoa and chocolate.
【0004】もう1つの問題は、カカオ豆を物性上それほど
変化させずに食品材料として使用しようとしても、組織
が硬く且つ細菌に汚染されている点が指摘できる。後者
の問題が生ずる原因は、カカオ豆は、カカオポット内に
５０個から６０個入っているが、カカオ豆のみを得るた
め、このカカオポットやカカオ豆を取り巻くパルプ質の
組織を適当な槽内で細菌により液化させてカカオ豆を分
離する方法がとられており、乾燥してもカカオ豆表面な
どに細菌が沢山存在する。[0004] Another problem can be pointed out that even if cocoa beans are used as a food material without changing physical properties so much, their tissues are hard and are contaminated with bacteria. The cause of the latter problem is that cacao beans are contained in cacao pots in the number of 50 to 60, but in order to obtain cacao beans only, the pulp-like tissue surrounding the cacao pot or cacao beans is placed in an appropriate tank. In this method, cocoa beans are separated by liquefaction with bacteria, and there are many bacteria on the surface of the cocoa beans even when dried.
【0005】このように、物性上変化を与えずに加工処理し
ても、渋味が残り、組織が硬く、また滅菌処理するにも
大きく高価な殺菌装置が必要とされるので、ココアやチ
ョコレートに限定されたものと考えられる。[0005] As described above, even if processed without giving any change in physical properties, astringency remains, the tissue is hard, and a large and expensive sterilizer is required for sterilization. It is considered to be limited to.
【0006】[0006]
【発明の目的】本発明は、従来限定されていたカカオ豆
の利用範囲を拡大しようとするものであり、カカオ豆又
はカカオニブを日本の伝統的和菓子技術を組み入れた加
工方法を提供することを目的とするものである。SUMMARY OF THE INVENTION An object of the present invention is to expand the range of use of cacao beans, which has been conventionally limited, and to provide a method for processing cacao beans or cacao nibs by incorporating Japanese traditional Japanese confectionery technology. It is assumed that.
【0007】[0007]
【問題点を解決するための手段】本発明の要旨とすると
ころは、カカオ豆又はカカオニブを真水に浸漬後、低濃
度のアルカリ溶液で密封容器内において一定時間高圧加
熱処理し、次いで糖類を前もって調合した適量シラップ
液に漬け、カカオ豆又はカカオニブをシラッブ液中より
分蜜し、この分蜜液の濃度を段階的に高め一定時間づつ
浸漬続けたことを特徴とするカカオ豆又はカカオニブの
加工方法であり、また分蜜処理したカカオ豆又はカカオ
ニブを品温５０℃〜６０℃に保ちつつ、前もって微粒化
したグラニュウ糖、無水結晶ブドウ糖、粉飴等の粉末糖
類で絡ませることを特徴とする請求項２のカカオ豆、及
びカカオニブの加工方法であり、さらにシラップ処理又
は粉末糖類で絡ませたカカオ豆又はカカオニブをチョコ
レート・コーテング又はチョコレートへの練り込むこ
と、また一般の製菓材料等へ利用することを特徴とする
加工方法である。Means for Solving the Problems The gist of the present invention is to immerse cocoa beans or cocoa nibs in fresh water, heat them with a low-concentration alkaline solution in a sealed container for a certain period of time, and then remove the saccharides in advance. A method for processing cocoa beans or cocoa nibs, characterized in that the prepared cocoa beans or cocoa nibs are soaked in a suitable amount of the prepared syrup solution, cocoa beans or cocoa nibs are separated from the syrup solution, the concentration of the separated solution is increased stepwise and immersion is continued for a certain period of time. And entangled with powdered sugars such as granulated sugar, anhydrous crystalline glucose, powdered candy, etc., in advance, while maintaining the cocoa beans or cocoa nibs subjected to nectar separation at a product temperature of 50 ° C. to 60 ° C. Item 2. A method for processing cocoa beans and cocoa nibs according to item 2, wherein the cocoa beans or cocoa nibs further entangled with syrup or powdered sugar are coated with a chocolate coating. Or kneaded into the chocolate and a processing method characterized by using the general confectionery materials.
【0008】カカオ豆とは、アオギリ科カカオの果実に含ま
れる約５０〜６０個の種子のことであり、カカオ豆の産
地は赤道を中心とした南北20度の熱帯ベルト内に位置す
るアジアのインドネシア,マレーシヤ、アフリカのガー
ナ、アイボリコースト、南アメリカのエクアドル、ブラ
ジル、ベネゼーラ等あるが本発明に供するカカオ豆はど
この産地でも可能であることは言うまでもない。カカオ
ニブとは、カカオ豆を焙煎し、種皮を除去した胚乳部を
いう。[0008] Cacao beans are about 50 to 60 seeds contained in the fruits of the cocoa family, and the cocoa bean is produced in a tropical belt of 20 degrees north to south, centered on the equator. There are Indonesia, Malaysia, Ghana and Ivory Coast in Africa, Ecuador in South America, Brazil, Venezuela and the like, but it goes without saying that the cocoa beans used in the present invention can be used anywhere. The cocoa nib refers to an endosperm portion obtained by roasting cocoa beans and removing the seed coat.
【0009】本発明において特徴的なのは、ココアのよう
に、カカオ豆から脂肪分を除去し粉末にしたり、カカオ
豆をリカーにしてこれにカカオバター等を加えるなどの
方法をとらず、カカオ豆をそのままの状態で、あるいは
粉末化せずに塊としてのニブの状態で加工する点にあ
る。[0009] The present invention is characterized in that cocoa beans are not powdered by removing fat from cocoa beans like cocoa, or cocoa beans are liquored and cocoa butter or the like is added thereto. The point is that it is processed as it is or in a nib state as a lump without powdering.
【0010】まず本発明のカカオ豆又はカカオニブの加工方
法は、かかるカカオ豆又はカカオニブを真水に浸漬す
る。浸漬時間は概ね12乃至15時間が望ましく、また、真
水に浸漬する前によくクリーニングするのが望ましい。
この真水浸漬によってカカオ豆又はカカオニブは、その
体積を未処理時の２倍程度に膨脹する。真水浸漬が終わ
れば、分離機でカカオ豆又はカカオニブを水と分別す
る。[0010] First, in the method for processing cocoa beans or cocoa nibs of the present invention, such cocoa beans or cocoa nibs are immersed in fresh water. The immersion time is desirably about 12 to 15 hours, and it is desirable to thoroughly clean before immersion in fresh water.
By this immersion in fresh water, the cocoa beans or cocoa nibs expand in volume to about twice the volume when untreated. After the immersion in fresh water, the cocoa beans or cocoa nibs are separated from the water by a separator.
【0011】次いで、事前に調整した適量の２〜４%濃度ア
ルカリ溶液に上記のカカオ豆又はカカオニブを加え、加
圧容器で1.2〜1.6 気圧の高圧で加熱し、その状態を2時
間保ち、時間が経過したら、加熱を止め常温常圧に戻
す。アルカリ液は苛性カリ(KOH)、重炭酸ナトリウム(Na
ＨCO3)等の使用が食品に対して安全であるので本発明は
これらを使用する。Next, the above-mentioned cocoa beans or cocoa nibs are added to an appropriate amount of a 2-4% concentration alkaline solution prepared in advance, and the mixture is heated in a pressure vessel at a high pressure of 1.2 to 1.6 atm. After elapse, the heating is stopped and the pressure is returned to normal temperature and normal pressure. The alkaline solution is caustic potash (KOH), sodium bicarbonate (Na
The present invention uses HCO 3 ) because it is safe for foods.
【0012】加熱処理後、加圧容器を常温常圧下で解放し、
アルカリ処理済のカカオ豆又はカカオニブは処理液と分
別しシラップ加工の工程へ移る。砂糖、水飴等で濃度５
０%前後に調整された適量の糖液に上記のようにアルカ
リ処理されたカカオ豆又はカカオニブを投入し 加熱沸
騰さして後糖液と分別する。以下工程は広く公知の砂糖
浸漬法に準じて行い目的とするシラップ加工品に仕上げ
る。After the heat treatment, the pressurized container is released under normal temperature and normal pressure,
The alkali-treated cocoa beans or cocoa nibs are separated from the treatment liquid and transferred to the syrup processing step. Concentration 5 with sugar, starch syrup, etc.
The cocoa beans or cocoa nibs alkali-treated as described above are added to an appropriate amount of sugar solution adjusted to about 0%, heated to boiling and separated from the sugar solution. The following steps are carried out according to a widely known sugar immersion method to finish a desired syrup processed product.
【0013】すなわちカカオ豆又はカカオニブをシラップ液
中より分蜜し、この分蜜液の濃度を段階的に６５乃至７
５％に高め一定時間づつ浸漬続けて本発明法で処理した
カカオ豆又はカカオニブ材料を得る。このように分蜜処
理して得られえたカカオ豆又はカカオニブは、種々の加
工法がさらに考えられ、これを品温５０℃〜６０℃に保
ちつつ、前もって微粒化したグラニュウ糖、無水結晶ブ
ドウ糖、粉飴等の粉末糖類で絡ませてもよく、さらに前
記シラップ処理又は粉末糖類で絡ませたカカオ豆又はカ
カオニブをチョコレート・コーテング又はチョコレート
への練り込んでもよい。That is, cocoa beans or cocoa nibs are separated from the syrup solution, and the concentration of the separated solution is gradually increased to 65 to 7
The cocoa bean or cocoa nib material treated by the method of the present invention is obtained by increasing the concentration to 5% and continuing immersion for a certain period of time. Various processing methods are further conceivable for the cacao beans or cacao nibs obtained by the nectar separation process in this way, while maintaining the product temperature at 50 ° C. to 60 ° C., granulated sugar previously granulated in advance, anhydrous crystalline glucose, The cocoa beans or cocoa nibs entangled with the syrup or powdered sugar such as powdered candy may be kneaded into chocolate coating or chocolate.
【0014】以上のように本発明法による加工方法により処
理された菓子材料は、糖蜜が組織全体に偏在し、カカオ
豆特有の渋味がなく、また種皮を除去しないでも全体に
やわらかく、違和感の感じられないカカオ豆菓子材料を
加工することができたものである。通常カカオ豆の種皮
は、カカオ豆の２０％を占めるが、従来はすべて廃棄さ
れるか、飼料に用いられていたものであり、それがすべ
て食品材料として利用可能となったものである。[0014] As described above, the confectionery material treated by the processing method according to the present invention has molasses unevenly distributed throughout the tissue, has no astringency peculiar to cacao beans, and is soft and uncomfortable even without removing the seed coat. The cocoa bean confectionery material that cannot be felt was able to be processed. Normally, cacao bean seed coat accounts for 20% of the cacao bean, but is conventionally discarded or used for feed, all of which can be used as food material.
【0015】これは、高含有のカカオバタ−存在下におい
て、糖蜜のカカオ豆内部への侵入は、常温常圧のもとで
は非常に困難であったが、弱アルカリ溶液中の高温高圧
したでは、その侵入が円滑に行われたものと推定され
る。一般にカカオ豆の元は、ｐH 4 〜 5 の酸性側にあ
り、酢酸、クエン酸、乳酸、シュウ酸等含まれている
が、苛性カリ、重炭酸ソーダなどによってこれら酸が中
和され、組織全体がアルカリ性へ移行し、高温高圧(1.3
〜1.6 気圧、温度116〜122 ℃)と合間って、糖蜜が組織
内部に入りやすくなった為と解釈される。[0015] This is because in the presence of a high content of cocoa butter, it is very difficult for molasses to enter the inside of the cocoa beans at normal temperature and normal pressure, but at high temperature and high pressure in a weak alkaline solution, It is presumed that the intrusion was made smoothly. Generally, cacao beans are located on the acidic side of pH 4-5 and contain acetic acid, citric acid, lactic acid, oxalic acid, etc., but these acids are neutralized by caustic potash, sodium bicarbonate, etc., and the whole tissue becomes alkaline. Shift to high temperature and high pressure (1.3
~ 1.6 atm, temperature 116 ~ 122 ° C), it is interpreted that molasses became easy to enter into the tissue.
【0016】特に糖蜜の組織への侵入を円滑に実施するた
め、新しい甘味料としてトレハロースを糖蜜へ 1 5 %〜
3 0 %の範囲内で添加し、トレハロ−スの持つ効果(難
吸湿性、鮮度保持効果、脂質の変敗抑制効果等)を保持
させたことを特徴としている。[0016] In particular, trehalose is added as a new sweetener to molasses in an amount of 15% to facilitate the intrusion of molasses into tissues.
It is characterized in that it is added within a range of 30% to maintain the effects of trehalose (such as poor moisture absorption, freshness-retaining effect, lipid-deteriorating effect, etc.).
【0017】[0017]
【実施例】実施例１ クリーニングされたカカオ豆20Kｇを真水40リッターの
中に加え一昼夜、約1４時間常温下で浸漬した。(夏期は
20度以下の所が腐放しないのでよい)。カカオ豆を真水
より取り出し脱水機でよく水を分離後、事前に調整した
アルカリ液(重炭酸ナトリウムNaHCO3の３％溶液)と共に
容量５０リッターのステンレス製加圧釜に投入、圧力を
1.5に加圧して6時間この状態を維持した。その後蒸気を
止め、常圧常温に下がった時点で加圧容器を開放、蒸し
終えたカカオ豆を取り出しステンレス製金網で水分を切
り常温まで放熱した。EXAMPLE 1 20 kg of cleaned cocoa beans was added to 40 liters of fresh water and immersed at room temperature for about 14 hours all day and night. (In summer
It is good because the place below 20 degrees does not rot.) Take the cocoa beans out of the fresh water, separate the water well with a dehydrator, and put it into a 50-liter stainless steel autoclave with a pre-adjusted alkaline solution (3% solution of sodium bicarbonate NaHCO 3 ).
This state was maintained for 6 hours by pressurizing to 1.5. Thereafter, the steam was stopped, and when the pressure was lowered to normal pressure and normal temperature, the pressurized container was opened. The steamed cocoa beans were taken out, moisture was removed with a stainless steel wire net, and heat was released to normal temperature.
【0018】事前に調整した糖蜜液(グラニュウ糖8 0%＋ト
レハロース20 %混合の濃度50%液)40Kgの中に漬けて直下
火3〜5分間沸騰させた。温度が60℃程度に下がったらカ
カオ豆を金網ごと引き上げて、糖蜜のみ濃度65% に加糖
して、再び軽く煮込んだ後、カカオ豆を漬け込み煮込み
を続けた。糖液を順次(濃度65%→70%→75%)高め、同様
な煮込み処理を2〜3回行い仕上げ濃度75%のシラップ加
工カカオ豆とした。最後に粗熱をとって、事前に用意し
た微粉末の無水結晶ブドウ糖を全般によく絡ませて目的
の製品とした。この製品の最終水分は10〜12%で調整し
た。Molasses solution prepared in advance (50% solution of a mixture of 80% granulose + 20% trehalose) was immersed in 40 kg and boiled for 3-5 minutes immediately under heat. When the temperature dropped to about 60 ° C, the cocoa beans were pulled up together with the wire mesh, only molasses was sweetened to a concentration of 65%, and then lightly boiled again. The sugar solution was gradually increased (concentration 65% → 70% → 75%), and the same simmering treatment was performed two or three times to obtain a syrup-processed cocoa bean having a final concentration of 75%. Finally, the crude heat was removed, and a fine powder of anhydrous crystalline glucose prepared in advance was thoroughly entangled as a whole to obtain a target product. The final moisture of this product was adjusted at 10-12%.
【0019】実施例２ この実施例２はカカオ豆２０Kgからカカオニブに加工
し、これを、実施例1と同一方法で、加工したものであ
る。Example 2 In Example 2, cocoa beans were processed from 20 kg of cocoa nibs and processed in the same manner as in Example 1.
【0020】以上の実施の結果、まず、カカオ豆もカカオニ
ブも、当初硬い組織体でありながら、本発明の加工方法
で極めてやわらかくなったことが次のとおり確認され
た。[0020] As a result of the above, it was first confirmed that both the cocoa beans and the cocoa nibs were extremely soft by the processing method of the present invention, although they were initially hard tissues.
【表１】 測定条件 測定機種名 レオメーター（不動工業株式会社製のＮＲ
Ｍ−２０１０−ＣＷ） 条件 使用プランジャ−：半径０．５mm 針状プランジャー、降下速度度２０cm／分 試料の測定部位 カカオ豆を扁平に横に置いて、中央部ニブランジャ−が
当たるようにした。 測定方法 試料ニブランジャ−が当たって、試料を突
き抜けるまでに、試料が受ける最大応力を硬度とした。 測定回数 ２０回[Table 1] Measurement conditions Measurement model Rheometer (NR manufactured by Fudo Kogyo Co., Ltd.)
M-2010-CW) Conditions Plunger used: radius 0.5 mm Needle plunger, descent rate 20 cm / min Measurement site of sample The cocoa beans were laid flat and placed so that the central nibulanger hits. Measuring method The maximum stress applied to the sample before the sample niblanger hit and penetrated the sample was defined as hardness. 20 times of measurement
【0021】[0021]
【表２】 この官能テストは出願人会社の従業員３０人に試食させ
て得たデータであり、各人に渋味を感じない場合を１０
点として評点させた。[Table 2] This sensory test is data obtained by tasting 30 employees of the applicant company.
Scored as points.
【0022】[0022]
【表３】 このテストで本発明品は、きわめて生菌数が少ないのか
確認された。[Table 3] In this test, it was confirmed whether the product of the present invention had an extremely low viable cell count.
【0023】[0023]
【効果】測定結果で判明するように、明らかに常圧下で
製造した製品は高圧の元でアルカリ処理した製品に対し
て7〜8倍の硬度を有し、しかも標準偏差値も大きく離れ
内部組織に固さのバラツキがあることが証明されてい
る。[Effect] As can be seen from the measurement results, the product manufactured under normal pressure has a hardness 7 to 8 times that of the product alkali-treated under high pressure, and the standard deviation value is far apart. Has been shown to vary in hardness.
【0024】それに対し高圧・アルカリ下で造られたカカオ
豆シラップ処理品は一般の甘納豆製品の数値に近く 硬
度は試料間の差でむしろ標準偏差値は小さく組織が均一
に製造出来ると判断される。また、本発明品は、生菌数
も極めて少なく、カカオ豆の製法に由来する生菌の多さ
に基づく腐敗しやすさが解消され、保存性が顕著に改善
されたものである。On the other hand, the cocoa bean syrup treated product produced under high pressure and alkali is close to the value of a general Amanato product, and the hardness is not a difference between samples but rather the standard deviation value is small and it can be judged that the structure can be manufactured uniformly. . In addition, the product of the present invention has a very small number of viable bacteria, eliminates the susceptibility to rot based on the number of viable bacteria derived from the cocoa bean production method, and has significantly improved storage stability.
Claims (3)
低濃度のアルカリ溶液で密封容器内において一定時間高
圧加熱処理し、次いで糖類を前もって調合した適量シラ
ップ液に漬け、カカオ豆又はカカオニブをシラッブ液中
より分蜜し、この分蜜液の濃度を段階的に高め一定時間
づつ浸漬続けることを特徴とするカカオ豆又はカカオニ
ブの加工方法After immersing cocoa beans or cocoa nibs in fresh water,
High-pressure heat treatment in a sealed container for a certain period of time with a low-concentration alkaline solution, then dip saccharides in an appropriate amount of syrup solution prepared in advance, dilute cocoa beans or cocoa nibs from the syrup solution, Processing method of cocoa beans or cocoa nibs, characterized in that the cocoa beans or cocoa nibs are continuously immersed for a fixed time
温50℃〜60℃に保ちつつ、前もって微粒化したグラニュ
ウ糖、無水結晶ブドウ糖、粉飾等の粉末糖類で絡ませる
ことを特徴とする請求項２のカカオ豆、及びカカオニブ
の加工方法2. The cocoa beans or cocoa nibs subjected to nectar treatment are entangled with powdered sugars such as granulated sugar, anhydrous crystalline glucose, and decorative decoration, while maintaining the product temperature at 50 ° C. to 60 ° C. Item 2. A method for processing cocoa beans and cocoa nibs according to item 2.
オ豆又はカカオニブをチョコレート・コーテング又はチ
ョコレートへの練り込むことを特徴とする請求項１又は
請求項２のカカオ豆又はカカオニブの製造方法3. The method for producing cocoa beans or cocoa nibs according to claim 1 or 2, wherein the cocoa beans or cocoa nibs entangled with shirabu or powdered sugar are kneaded into chocolate coating or chocolate.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000155309A JP2001333694A (en) | 2000-05-25 | 2000-05-25 | Method for processing cacao bean or cacao nib |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000155309A JP2001333694A (en) | 2000-05-25 | 2000-05-25 | Method for processing cacao bean or cacao nib |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2001333694A true JP2001333694A (en) | 2001-12-04 |
Family
ID=18660275
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000155309A Pending JP2001333694A (en) | 2000-05-25 | 2000-05-25 | Method for processing cacao bean or cacao nib |
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| JP (1) | JP2001333694A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005099472A1 (en) * | 2004-04-12 | 2005-10-27 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting product of cacao bean processing from generating 2,3-butanedione |
| JP2010088430A (en) * | 2008-10-08 | 2010-04-22 | Kraft Foods Research & Development Inc | Food comprising alkalized cocoa shells and method therefor |
| JP2012510274A (en) * | 2008-11-28 | 2012-05-10 | アーチャー ダニエルズ ミッドランド カンパニー | How to improve the quality of cocoa products obtained from beans by washing them |
| WO2013154286A1 (en) * | 2012-04-10 | 2013-10-17 | An Young-Il | Method for processing cacao composition using alkaline electrolytic water |
| KR101886202B1 (en) | 2016-12-02 | 2018-08-07 | (주)나눔랩 | Shell method of cacao bean |
| JP6915927B1 (en) * | 2020-12-16 | 2021-08-11 | 和海 松室 | Manufacturing method of cocoa bean confectionery and cocoa tea rind and processing method of cocoa beans |
-
2000
- 2000-05-25 JP JP2000155309A patent/JP2001333694A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005099472A1 (en) * | 2004-04-12 | 2005-10-27 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting product of cacao bean processing from generating 2,3-butanedione |
| GB2430347A (en) * | 2004-04-12 | 2007-03-28 | Kabushiki Kaisha Haya Kenkyujo | Method of inhibiting product of cacao bean precessing from generating 2,3 butanedione |
| GB2430347B (en) * | 2004-04-12 | 2008-01-30 | Kabushiki Kaisha Haya Kenkyujo | Method of inhibiting 2,3 butanedione formation from processed cacao bean product |
| JPWO2005099472A1 (en) * | 2004-04-12 | 2008-03-06 | 株式会社林原生物化学研究所 | Method for inhibiting 2,3-butanedione production from processed cocoa beans |
| JP4919207B2 (en) * | 2004-04-12 | 2012-04-18 | 株式会社林原生物化学研究所 | Method for inhibiting 2,3-butanedione production from processed cocoa beans |
| JP2010088430A (en) * | 2008-10-08 | 2010-04-22 | Kraft Foods Research & Development Inc | Food comprising alkalized cocoa shells and method therefor |
| JP2012510274A (en) * | 2008-11-28 | 2012-05-10 | アーチャー ダニエルズ ミッドランド カンパニー | How to improve the quality of cocoa products obtained from beans by washing them |
| WO2013154286A1 (en) * | 2012-04-10 | 2013-10-17 | An Young-Il | Method for processing cacao composition using alkaline electrolytic water |
| KR101372344B1 (en) | 2012-04-10 | 2014-03-25 | 안영일 | Method for processing cacao composition using electrolysis alkaline water |
| CN104185423A (en) * | 2012-04-10 | 2014-12-03 | 安英一 | Method for processing cacao composition using alkaline electrolytic water |
| GB2515212A (en) * | 2012-04-10 | 2014-12-17 | Young-Il An | Method for processing cacao composition using alkaline electrolytic water |
| KR101886202B1 (en) | 2016-12-02 | 2018-08-07 | (주)나눔랩 | Shell method of cacao bean |
| JP6915927B1 (en) * | 2020-12-16 | 2021-08-11 | 和海 松室 | Manufacturing method of cocoa bean confectionery and cocoa tea rind and processing method of cocoa beans |
| JP2022095232A (en) * | 2020-12-16 | 2022-06-28 | 和海 松室 | Cacao bean confectionery, production method of coat for cacao tea, and cacao bean processing method |
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