Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Patent
1997-05-07
2000-02-15
Yeung, George C.
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
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.
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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.
Bolenz Siegfried
Grosso Marie Caroline
Holscher Wilhardi J.
Koch Klaus D.
Konopka Ute-Christine
Kraft Foods Inc.
Marcoux Thomas A.
Savoie Thomas R.
Yeung George C.
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