JPH02215347A - 調整されたカカオ豆又はカカオニブの製造法及びそれを使用したチョコレートの製造法 - Google Patents
調整されたカカオ豆又はカカオニブの製造法及びそれを使用したチョコレートの製造法Info
- Publication number
- JPH02215347A JPH02215347A JP1037915A JP3791589A JPH02215347A JP H02215347 A JPH02215347 A JP H02215347A JP 1037915 A JP1037915 A JP 1037915A JP 3791589 A JP3791589 A JP 3791589A JP H02215347 A JPH02215347 A JP H02215347A
- Authority
- JP
- Japan
- Prior art keywords
- cacao
- beans
- nibs
- cocoa
- nib
- 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.)
- Granted
Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 69
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title claims abstract description 48
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title claims abstract description 48
- 235000001046 cacaotero Nutrition 0.000 title claims abstract description 48
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 31
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 10
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 230000001143 conditioned effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1037915A JPH02215347A (ja) | 1989-02-17 | 1989-02-17 | 調整されたカカオ豆又はカカオニブの製造法及びそれを使用したチョコレートの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1037915A JPH02215347A (ja) | 1989-02-17 | 1989-02-17 | 調整されたカカオ豆又はカカオニブの製造法及びそれを使用したチョコレートの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02215347A true JPH02215347A (ja) | 1990-08-28 |
| JPH0522493B2 JPH0522493B2 (OSRAM) | 1993-03-29 |
Family
ID=12510842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1037915A Granted JPH02215347A (ja) | 1989-02-17 | 1989-02-17 | 調整されたカカオ豆又はカカオニブの製造法及びそれを使用したチョコレートの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02215347A (OSRAM) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5453288A (en) * | 1992-08-12 | 1995-09-26 | Takemori; Toshio | Process of preparing mineral-enriched cacao-nibs |
| JP2014221079A (ja) * | 2007-11-19 | 2014-11-27 | ザ ハーシー カンパニー | 赤いココア成分、赤いチョコレート、及び食品の調製方法 |
| GB2525555B (en) * | 2013-02-20 | 2018-05-09 | Mars Inc | Methods of processing cocoa |
-
1989
- 1989-02-17 JP JP1037915A patent/JPH02215347A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5453288A (en) * | 1992-08-12 | 1995-09-26 | Takemori; Toshio | Process of preparing mineral-enriched cacao-nibs |
| JP2014221079A (ja) * | 2007-11-19 | 2014-11-27 | ザ ハーシー カンパニー | 赤いココア成分、赤いチョコレート、及び食品の調製方法 |
| GB2525555B (en) * | 2013-02-20 | 2018-05-09 | Mars Inc | Methods of processing cocoa |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0522493B2 (OSRAM) | 1993-03-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU1738216A1 (ru) | Способ получени заменител кофе | |
| JPH11510703A (ja) | 望ましい浸出酸味を伴う、浸出力の増強されたよりダークなカップカラーを提供する急速ローストコーヒー | |
| US5417993A (en) | Method for producing coffee aroma component | |
| Lee et al. | Sensory characteristics and consumer acceptability of decaffeinated green teas | |
| US2620276A (en) | Package coffee drink | |
| CN106562218A (zh) | 原味干豆豉及其加工方法 | |
| JP3362250B2 (ja) | 麦茶用麦の製造方法 | |
| JPH02215347A (ja) | 調整されたカカオ豆又はカカオニブの製造法及びそれを使用したチョコレートの製造法 | |
| JPH0646808A (ja) | 麦茶の製造方法 | |
| KR101454668B1 (ko) | 스티밍 처리 커피 추출액과 저온 추출 커피 추출액을 포함하는 커피 음료 조성물 및 그 제조 방법 | |
| JPH05176681A (ja) | コーンティーおよびその製造方法 | |
| KR20170110465A (ko) | 예가체프 블렌딩 커피 로스팅방법 | |
| CN1726795B (zh) | 乌龙茶饮料及其生产方法 | |
| WO2019142729A2 (ja) | 未焙煎コーヒー豆抽出液の製造方法 | |
| JP2732528B2 (ja) | 麦茶の製造方法 | |
| US2097591A (en) | Method of treating green coffee berries | |
| CN115137004A (zh) | 一种去异味增风味的咖啡豆处理方法 | |
| JPH03108444A (ja) | 茶葉抽出液の製造方法 | |
| TW201811184A (zh) | 脂肪酸甲基酯高含量之咖啡豆 | |
| JP3101901B2 (ja) | 杜仲茶の製造方法 | |
| JP3478493B2 (ja) | 麦茶エキス及びその製造方法 | |
| JPS5945858A (ja) | 濃厚麦茶の製造方法 | |
| JPS61108351A (ja) | ココア香味成分の製造法 | |
| JPH01168238A (ja) | コーヒー飲料の製造法 | |
| JPH09275950A (ja) | 栗茶ブレンドの製法 |