| 发明名称 |
METHOD OF ELIMINATION OF BAD FLAVORED GRADES IN COCOA PRODUCTS. |
| 摘要 |
A method for treatment of fermented cocoa grains to produce peeled cocoa, toasted, reduced in acid that possesses a reduced level of 2-metoxy-3-isopropyl-pyrazine (MIPP). The method assumes the treatment of cocoa grains to a temperature within the lapse of approximately 100 degree C to approximately 140_8C during a period of time of approximately 10 minutes to approximately 120 minutes. |
| 申请公布号 |
MX9703376(A) |
申请公布日期 |
1998.06.28 |
| 申请号 |
MX19970003376 |
申请日期 |
1997.05.08 |
| 申请人 |
KRAFT FOODS, INC. |
发明人 |
WILHARDI JOHANN HOLSCHER;UTE-CHRISTINE KONOPKA;OTTO GEORG VITZTHUM;SIEGFRIED BOLENZ;MARIE CAROLINE GROSSO;KLAUS DIETER KOCH |
| 分类号 |
A23G1/30;A23G1/02;A23G1/42;(IPC1-7):A23G01/02 |
主分类号 |
A23G1/30 |
| 代理机构 |
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