| 发明名称 |
METHOD OF REMOVING OFF-NOTES FROM COCOA PRODUCTS |
| 摘要 |
A method for treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa possessing a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The method involves the treatment of cocoa beans with steam at a temperature within the range of from about 100.degree.C to about 140.degree.C for a period of time of from about 10 minutes to about 120 minutes.
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| 申请公布号 |
CA2203864(A1) |
申请公布日期 |
1997.11.10 |
| 申请号 |
CA19972203864 |
申请日期 |
1997.04.28 |
| 申请人 |
KRAFT FOODS, INC. |
发明人 |
KOCH, KLAUS DIETER;GROSSO, MARIE CAROLINE;KONOPKA, UTE-CHRISTINE;BOLENZ, SIEGFRIED;VITZTHUM, OTTO GEORG;HOLSCHER, WILHARDI JOHANN |
| 分类号 |
A23G1/02;A23G1/30;A23G1/42;(IPC1-7):A23G1/00;A23G1/06 |
主分类号 |
A23G1/02 |
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