Method of removing off-notes from cocoa products

Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.

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426631, A23L 100

Patent

active

06025002&

ABSTRACT:
A method for treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa possessing a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The method involves the treatment of cocoa beans with steam at a temperature within the range of from about 100.degree. C. to about 140.degree. C. for a period of time of from about 10 minutes to about 120 minutes.

REFERENCES:
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patent: 3955489 (1976-05-01), Goerling et al.
patent: 4707365 (1987-11-01), Haynes et al.
patent: 5773065 (1998-06-01), Clauzure
Research Disclosure 36332 published by Kenneth Mason Publications Ltd., Jul. 1994, No. 363.
M. Martens, et al. Flavour Defects of Cocoa, 1987.
Flavour Science and Technology, p. 133.

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