JPH0522493B2 - - Google Patents
Info
- Publication number
- JPH0522493B2 JPH0522493B2 JP1037915A JP3791589A JPH0522493B2 JP H0522493 B2 JPH0522493 B2 JP H0522493B2 JP 1037915 A JP1037915 A JP 1037915A JP 3791589 A JP3791589 A JP 3791589A JP H0522493 B2 JPH0522493 B2 JP H0522493B2
- Authority
- JP
- Japan
- Prior art keywords
- cacao
- nibs
- beans
- ethanol
- producing
- 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.)
- Expired - Lifetime
Links
- 244000299461 Theobroma cacao Species 0.000 claims description 53
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 48
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 48
- 235000001046 cacaotero Nutrition 0.000 claims description 48
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 36
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 27
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 5
- 229940099352 cholate Drugs 0.000 claims 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000019606 astringent taste Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 230000000694 effects Effects 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
- 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 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
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000009472 formulation Methods 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
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000009967 tasteless effect Effects 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 JPH02215347A (ja) | 1990-08-28 |
| JPH0522493B2 true 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) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2579720B2 (ja) * | 1992-08-12 | 1997-02-12 | 株式会社ロッテ | ミネラル強化カカオニブの製造方法 |
| US8709524B2 (en) * | 2007-11-19 | 2014-04-29 | The Hersey Company | Process for preparing red cocoa ingredients, red chocolate, and food products |
| US20160000109A1 (en) * | 2013-02-20 | 2016-01-07 | Mars, Incorporated | Methods of processing unfermented fruit seeds |
-
1989
- 1989-02-17 JP JP1037915A patent/JPH02215347A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02215347A (ja) | 1990-08-28 |
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