| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. ^ SUBSTANCE: method involves processing cacao beans, containing nuclei covered with coating, into cacao oil and partly defatted solid substances, said processing including stages of heating cacao beans to beans inner temperature of 95-1350C sufficient for release of coating; extracting cacao nuclei from coats; pressing cacao nuclei by means of screw for producing of cacao oil, partly defatted solid substances of cacao oil and partly defatted solid substances of cacao, said solid substances of cacao containing cacao polyphenols including cacao procyanidines. Cacao beans may be bluish-gray, violet, mixture of bluish-gray and violet, or mixture of bluish-gray, violet and brown cacao beans. Cacao beans may be also bluish-gray or violet cacao beans or mixture thereof. Cacao beans have fermentation coefficient less than 275. Method further involves grinding partly defatted solid substances to produce non-alkalized cocoa powder. Said semi-finished products are used for obtaining of food product comprising partly defatted solid substances of cacao including non-alkalized cocoa powder. Food product is in the form of edible composition, which may be used for producing of feed for domestic animals, dry cacao mixture, pudding, syrup, biscuit, sauce, rice mixture, rice fancy cake, or chocolate confectionery. Chocolate is of dark or milk type. Food product is dry mixture of beverage and includes sweetener. ^ EFFECT: provision for producing of cacao components with increased content of polyphenols and, accordingly, of food products having the same properties. ^ 14 cl, 8 dwg, 11 tbl |
