Method of producing white cacao nibs and food using white cacao

Details Method of producing white cacao nibs and food using white cacao Method of producing white cacao nibs and food using white cacao

1993-09-03

1995-03-07

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Animal flesh, citrus fruit, bean or cereal seed material

426467, 426482, 426629, 426631, A23G 100

Patent

active

053956354

ABSTRACT:
Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change.
This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.

REFERENCES:
patent: 2813795 (1957-11-01), Hale
patent: 3056677 (1962-10-01), Colton
patent: 3778519 (1973-12-01), Taralli
patent: 4331692 (1982-05-01), Drevici

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