ROASTED CACAO BEAN AND ROASTING METHOD OF RAW CACAO BEAN

To provide roasted cacao beans with the high total phenol content and reduced bitterness or the like and to provide a roasting method of raw cacao beans.SOLUTION: Raw cacao beans are roasted for prescribed time by microwaves so that a surface temperature becomes within a range between 50°C and 90°C...

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Bibliographic Details
Main Authors KAIBARA KANAKO, YOSHINO KEIICHI, SHIMIZU TOSHIKI
Format Patent
LanguageEnglish
Japanese
Published 11.03.2021
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:To provide roasted cacao beans with the high total phenol content and reduced bitterness or the like and to provide a roasting method of raw cacao beans.SOLUTION: Raw cacao beans are roasted for prescribed time by microwaves so that a surface temperature becomes within a range between 50°C and 90°C in a state where the beans are decompression-controlled from normal pressure to obtain roasted cacao beans. It is desirable that heating time by microwave heating is within a range of 5 min to 10 min.SELECTED DRAWING: Figure 1 【課題】総ポリフェノール含有量が多く、苦味等を低減した焙煎カカオ豆および生カカオ豆の焙煎方法を提供する。【解決手段】常圧よりも減圧制御した状態で生カカオ豆を、その表面温度が５０℃以上９０℃以下の範囲内の温度となるようにマイクロ波により所定時間加熱することで焙煎し、焙煎カカオ豆を得る。マイクロ波加熱による加熱時間は、５分以上１０分以下の範囲内であることが好ましい。【選択図】図１
Bibliography:Application Number: JP20190158345