发明名称 |
METHOD OF CACAO BEANS TREATMENT |
摘要 |
food industry. SUBSTANCE: method of treatment of fermented cacao beans involves preparation of less acetous cacao beans without shell and reduced content of 2-methoxy-isopropylpyrazine. The method involves treatment of cacao beans with steam at temperature from 100 to 140 C for 10-120 min. Cacao beans treated by proposed method is used for production of chocolate with higher palatability. EFFECT: higher efficiency. 7 cl, 3 dwg, 10 ex
|
申请公布号 |
RU2183931(C2) |
申请公布日期 |
2002.06.27 |
申请号 |
RU19970107732 |
申请日期 |
1997.05.08 |
申请人 |
KRAFT FUDZ, INK. |
发明人 |
KHOL'SHER VIL'KHARDI JOKHANN;KONOPKA UTE-KRISTIN;VITTSTUM OTTO GEORG;BOLENTS ZIGFRID;GROSSO MARI KAROLIN;KOKH KLAUS DITER |
分类号 |
A23G1/30;A23G1/02;A23G1/42;(IPC1-7):A23G1/00 |
主分类号 |
A23G1/30 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|