| 摘要 |
<p>The invention provides a treating process of cacao beans, and more particularly cacao powder rich in polyphenols, a process for the preparation thereof and a prepared cacao composed of the cacao powder. According to the invention, the polyphenol content in the cacao beans is allowed to remain as high as possible, by setting the initial water content in the roasting treatment to 3 - 10% by weight. Although polyphenols have various favorable biological functions by their anti-oxidating action, anti-dental caries action, action for preventing arteriosclerosis and so on, those functions are unfavorable from the view point of tastes because of astringency and bitterness. In a conventional process for preparing cacao powder, therefore, an operation for removing polyphenols has been carried out. In the present invention, the astringency and bitterness are inhibited by setting the water content of the cacao nibs to 3 - 10% by weight in the alkali treatment prior to the roasting treatment. Therefore, the invention provides a high functional cacao powder with good taste.</p> |
