Enzymatic treatment of cocoa

Details Enzymatic treatment of cocoa Enzymatic treatment of cocoa

1996-06-10

1999-03-30

Wong, Leslie

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 44, 426 52, 426631, A23G 100

Patent

active

058885625

ABSTRACT:
Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.

REFERENCES:
patent: 800448 (1905-09-01), Kerr
patent: 1854353 (1932-04-01), Wallertstein
patent: 2965490 (1960-12-01), Rusoff
patent: 3970520 (1976-07-01), Feldman et al.
Shimazki et al. JP 07-79749 Patent Abstracts of Japan, Mar. 1995, abstract only.
Patent Abstract of Japan, vol. 006, No. 102 (C-107), 11 Jun. 1982 & JP-A-57 033547 (Fuji Oil Co) 23 Feb. 1982.

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