JPS5564757A - Mehtod of preparing raw material of cocoa - Google Patents

Mehtod of preparing raw material of cocoa

Info

Publication number
JPS5564757A
JPS5564757A JP13901478A JP13901478A JPS5564757A JP S5564757 A JPS5564757 A JP S5564757A JP 13901478 A JP13901478 A JP 13901478A JP 13901478 A JP13901478 A JP 13901478A JP S5564757 A JPS5564757 A JP S5564757A
Authority
JP
Japan
Prior art keywords
cocoa
husks
product
deastringency
aging
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
Application number
JP13901478A
Other languages
Japanese (ja)
Other versions
JPS5628497B2 (en
Inventor
Mitsuyori Inoue
Akira Yamabe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Iwatani Corp
Original Assignee
Iwatani Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Iwatani Corp filed Critical Iwatani Corp
Priority to JP13901478A priority Critical patent/JPS5564757A/en
Priority to DE2910539A priority patent/DE2910539C2/en
Priority to NL7902214A priority patent/NL7902214A/en
Priority to US06/026,385 priority patent/US4281027A/en
Publication of JPS5564757A publication Critical patent/JPS5564757A/en
Publication of JPS5628497B2 publication Critical patent/JPS5628497B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: Husks of cocoa, which are by-product in cocoa production, are used as the starting material and specifically treated to produce inexpensively a product with the same extent of taste and texture as that of the product from existing cocoa starting material and more excellent fragrance.
CONSTITUTION: The husks of cocoa beans or a mixture thereof with a small amount of cocoa embryo are used as the strating material, and subjected to deastringency, and aging (for example, an alcohol or protein solution is adsorbed on the husks and they are kept in tightly sealed room at 20W80°C), then dipped into liquid nitrogen and frozen instantly. They, then are pulverized under an atmosphere of low temperature (nitrogen gas or carbon dioxide gas of -30°C or lower temperature). The deastringency and aging may be done at the last step.
COPYRIGHT: (C)1980,JPO&Japio
JP13901478A 1978-11-10 1978-11-10 Mehtod of preparing raw material of cocoa Granted JPS5564757A (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP13901478A JPS5564757A (en) 1978-11-10 1978-11-10 Mehtod of preparing raw material of cocoa
DE2910539A DE2910539C2 (en) 1978-11-10 1979-03-17 Process for the manufacture of cocoa powder
NL7902214A NL7902214A (en) 1978-11-10 1979-03-21 METHOD FOR PREPARING COCOA POWDER
US06/026,385 US4281027A (en) 1978-11-10 1979-04-02 Process for manufacturing cocoa powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP13901478A JPS5564757A (en) 1978-11-10 1978-11-10 Mehtod of preparing raw material of cocoa

Publications (2)

Publication Number Publication Date
JPS5564757A true JPS5564757A (en) 1980-05-15
JPS5628497B2 JPS5628497B2 (en) 1981-07-02

Family

ID=15235453

Family Applications (1)

Application Number Title Priority Date Filing Date
JP13901478A Granted JPS5564757A (en) 1978-11-10 1978-11-10 Mehtod of preparing raw material of cocoa

Country Status (1)

Country Link
JP (1) JPS5564757A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1733624A1 (en) * 2005-06-16 2006-12-20 Kraft Foods R & D, Inc. Zweigniederlassung München Process for milling cocoa shells and granular edible product thereof
JP2010088430A (en) * 2008-10-08 2010-04-22 Kraft Foods Research & Development Inc Food comprising alkalized cocoa shells and method therefor
JP2010519933A (en) * 2007-03-06 2010-06-10 アーチャー−ダニエルズ−ミッドランド カンパニー Cocoa product manufacturing method and apparatus
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
JP6262387B1 (en) * 2017-05-12 2018-01-17 森永製菓株式会社 Cacao drink
IT201600123836A1 (en) * 2016-12-06 2018-06-06 Univ Degli Studi Di Torino Ready base for chocolate confectionery products from cocoa peel, and method to obtain such a base

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1733624A1 (en) * 2005-06-16 2006-12-20 Kraft Foods R & D, Inc. Zweigniederlassung München Process for milling cocoa shells and granular edible product thereof
US8067051B2 (en) 2006-06-19 2011-11-29 Kraft Foods R & D, Inc. Process for milling cocoa shells
JP2010519933A (en) * 2007-03-06 2010-06-10 アーチャー−ダニエルズ−ミッドランド カンパニー Cocoa product manufacturing method and apparatus
JP2010088430A (en) * 2008-10-08 2010-04-22 Kraft Foods Research & Development Inc Food comprising alkalized cocoa shells and method therefor
IT201600123836A1 (en) * 2016-12-06 2018-06-06 Univ Degli Studi Di Torino Ready base for chocolate confectionery products from cocoa peel, and method to obtain such a base
JP6262387B1 (en) * 2017-05-12 2018-01-17 森永製菓株式会社 Cacao drink
JP2018191539A (en) * 2017-05-12 2018-12-06 森永製菓株式会社 Cacao beverage

Also Published As

Publication number Publication date
JPS5628497B2 (en) 1981-07-02

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