| 摘要 |
<p>Cacao nibs having a characteristic aroma and a porous and light texture are produced by adding 10 to 60 % by weight of water or a sugar solution to cacao nibs, immersing the cacao nibs therein so as to impregnate therewith, and then heating the cacao nibs by frying in oil or roasting with sand at 140 to 200 °C. Thus, completely novel cacao nibs which are useful as a material for confectionery and other foods can be produced.</p> |
