Chocolate with improved and enriched aroma, and a process of its

Details Chocolate with improved and enriched aroma, and a process of its Chocolate with improved and enriched aroma, and a process of its

1994-03-30

1997-06-03

Rollins, John W.

Drug, bio-affecting and body treating compositions

Antigen, epitope, or other immunospecific immunoeffector

Conjugate or complex

426593, 426631, A61K 3578, A23G 100

Patent

active

056351836

ABSTRACT:
A raw material cacao for chocolate may be improved and enriched in its aroma, thereby providing a chocolate whose consumption results in increased mental concentration, and which has an improved cacao aroma and reduced sweetness. The chocolate of the invention is produced by using the improved and enriched cacao nibs produced by an alkali-treatment of cacao beans. The process for producing the chocolate using cacao nibs of improved and enriched aroma comprises removing shells and germs from raw or semi-roasted cacao beans to prepare cacao nibs, adding an alkali thereto and stirring for reaction thereof with the alkali, subsequently drying and roasting the same and finally grinding and pulverizing the alkali-treated cacao nibs to prepare a cacao mass to be used for producing the chocolate in the conventional way. The alkali is preferably calcium hydroxide.

REFERENCES:
patent: 4758444 (1988-07-01), Terauchi
patent: 5009917 (1991-04-01), Wiant et al.

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