Low-flavor cocoa, a method of its production and a use thereof

A - Human Necessities – 23 – G

Patent

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A23G 1/02 (2006.01)

Patent

CA 2347043

The invention relates to a novel low-flavor cocoa, a method for its production and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans are treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.

L'invention porte sur un nouveau cacao faible en arôme, son procédé de production et ses utilisations. Ledit cacao est obtenu à partir de fèves de cacao non fermentées dans un procédé en deux étapes, la première consistant à le traiter pour en détruire les structures cellulaire et subcellulaire, et la deuxième à le soumettre à un traitement oxydant. Ce procédé qui supprime la formation de l'arôme donne un cacao peu aromatisé pouvant par exemple se substituer au beurre de cacao dans la fabrication du chocolat ou compenser les variations d'intensité d'arôme du cacao non traité.

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