METHOD OF ENZYMATIC TREATMENT OF CACAO NIB

摘要

PROBLEM TO BE SOLVED: To stabilize a deteriorative flavor precursor of fermented cacao bean and obtain an optimal composition of flavor precursor for nib or liquor of cacao beans. SOLUTION: Nib or liquor is prepared from cacao beans fermented for 1-15 days, they are treated by mixing them with at least one protease for industrial purposes in an aqueous medium at a pH of 3-8 and incubating the mixture at such a temperature for such a sufficient time that at least 10μmoles, of hydrophobic amino acids and the hydrolyzates at least more than 1.4 time the initial hydrolyzates in the cacao beans are formed per g of the mixture on the dry basis. A composition containing the nib or liquor from cacao beans fermented for 1-15 days and a protease and/or an invertase for industrial purposes are roasted to obtain cocoa.