Method of removing off-notes from cocoa products

Details Method of removing off-notes from cocoa products Method of removing off-notes from cocoa products

A - Human Necessities

23

G

A23G 1/00 (2006.01) A23G 1/02 (2006.01) A23G 1/06 (2006.01)

Patent

CA 2203864

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°C to about 140°C for a period of time of from about 10 minutes to about 120 minutes.

Méthode de traitement des fèves de cacao fermentée pour produire du cacao à teneur réduite en acide, grillé, décortiqué ayant une teneur plus faible en 2-méthoxy-3-isopropylpyrazine (MIPP). La méthode comporte le traitement des fèves de cacao à la vapeur à une température se situant dans une étendue variant entre 100 et 140 degrés C environ pendant une période d'environ 10 à 120 minutes.

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