| 摘要 |
PURPOSE:To improve flavor of cacao beans useful for chocolate by heat-treating cacao beans, etc., at a specific temperature of article. CONSTITUTION:Cacao beans, cacao nib, cacao mass or cacao beans, cacao nib or cacao mass which is previously roasted at <160 deg.C temperature of article is heat-treated at 160-170 deg.C temperature of article to improve flavor. Cacao mass or previously roasted cacao mass is mixed with proper amounts of a saccharide such as powdery glucose and an amino acid having <=100mum particle size such as glycine to enhance flavor improving effects. |
