JPS5736938A - Improvement of flavor of cacao nib - Google Patents
Improvement of flavor of cacao nibInfo
- Publication number
- JPS5736938A JPS5736938A JP10919080A JP10919080A JPS5736938A JP S5736938 A JPS5736938 A JP S5736938A JP 10919080 A JP10919080 A JP 10919080A JP 10919080 A JP10919080 A JP 10919080A JP S5736938 A JPS5736938 A JP S5736938A
- Authority
- JP
- Japan
- Prior art keywords
- cacao
- nib
- flavor
- cacao nib
- saccharide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000299461 Theobroma cacao Species 0.000 title abstract 8
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title abstract 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title abstract 8
- 235000001046 cacaotero Nutrition 0.000 title abstract 8
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000019634 flavors Nutrition 0.000 title abstract 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 229930091371 Fructose Natural products 0.000 abstract 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract 1
- 239000005715 Fructose Substances 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
PURPOSE: To improve the flavor of cacao nib and to reduce its bitterness and astringency, by adding a sacchride as its aqueous solution to cacao nib, heating and pressurizing it, followed by drying and roasting.
CONSTITUTION: Raw cacao beans or half rosted cacao beans are sent to a winnower so that shells and jam are removed to give cacao nib. 0.01W1Wt% calculated as dry base saccharide, e.g., glucose, fructose, saccharose, etc. as its aqueous solution is added to the cacao nib. This is then heated and pressured (e.g., 102W135°C for 2W30min) under closed conditions. By this heating and pressurizing, the protein in cacao nib is hydrolyzed, and Maillard reaction occurs betweed the prepared free amino acid and the saccharide to improve the flavor.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10919080A JPS5736938A (en) | 1980-08-11 | 1980-08-11 | Improvement of flavor of cacao nib |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10919080A JPS5736938A (en) | 1980-08-11 | 1980-08-11 | Improvement of flavor of cacao nib |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5736938A true JPS5736938A (en) | 1982-02-27 |
| JPH0131866B2 JPH0131866B2 (en) | 1989-06-28 |
Family
ID=14503912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10919080A Granted JPS5736938A (en) | 1980-08-11 | 1980-08-11 | Improvement of flavor of cacao nib |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5736938A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3440091A1 (en) * | 1984-11-02 | 1986-05-22 | Gebrüder Bühler AG, Uzwil | Process for treating shell fruits |
| US4927885A (en) * | 1987-10-14 | 1990-05-22 | Maruzen Petrochemical Co., Ltd. | Polypropylene resin compositions |
| JPH0343044A (en) * | 1989-07-07 | 1991-02-25 | Ezaki Glico Co Ltd | Method for improving flavor and taste of cacao nib and cacao mass |
| WO2000016640A1 (en) * | 1998-09-18 | 2000-03-30 | Meiji Seika Kaisha, Ltd. | Process for producing cacao nibs with improved texture |
| WO2001047367A1 (en) * | 1999-12-28 | 2001-07-05 | Fuji Oil Company, Limited | Method of producing chocolate |
| WO2005099472A1 (en) * | 2004-04-12 | 2005-10-27 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting product of cacao bean processing from generating 2,3-butanedione |
| JP2009278938A (en) * | 2008-05-23 | 2009-12-03 | Meiji Seika Kaisha Ltd | Method for improving aroma of cocoa powder |
| JPWO2022209842A1 (en) * | 2021-03-30 | 2022-10-06 |
-
1980
- 1980-08-11 JP JP10919080A patent/JPS5736938A/en active Granted
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3440091A1 (en) * | 1984-11-02 | 1986-05-22 | Gebrüder Bühler AG, Uzwil | Process for treating shell fruits |
| US4927885A (en) * | 1987-10-14 | 1990-05-22 | Maruzen Petrochemical Co., Ltd. | Polypropylene resin compositions |
| JPH0343044A (en) * | 1989-07-07 | 1991-02-25 | Ezaki Glico Co Ltd | Method for improving flavor and taste of cacao nib and cacao mass |
| JPH0551262B2 (en) * | 1989-07-07 | 1993-08-02 | Ezaki Glico Co | |
| WO2000016640A1 (en) * | 1998-09-18 | 2000-03-30 | Meiji Seika Kaisha, Ltd. | Process for producing cacao nibs with improved texture |
| WO2001047367A1 (en) * | 1999-12-28 | 2001-07-05 | Fuji Oil Company, Limited | Method of producing chocolate |
| WO2005099472A1 (en) * | 2004-04-12 | 2005-10-27 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Method of inhibiting product of cacao bean processing from generating 2,3-butanedione |
| GB2430347A (en) * | 2004-04-12 | 2007-03-28 | Kabushiki Kaisha Haya Kenkyujo | Method of inhibiting product of cacao bean precessing from generating 2,3 butanedione |
| GB2430347B (en) * | 2004-04-12 | 2008-01-30 | Kabushiki Kaisha Haya Kenkyujo | Method of inhibiting 2,3 butanedione formation from processed cacao bean product |
| JP2009278938A (en) * | 2008-05-23 | 2009-12-03 | Meiji Seika Kaisha Ltd | Method for improving aroma of cocoa powder |
| JPWO2022209842A1 (en) * | 2021-03-30 | 2022-10-06 | ||
| WO2022209842A1 (en) * | 2021-03-30 | 2022-10-06 | 不二製油グループ本社株式会社 | Oil-based food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0131866B2 (en) | 1989-06-28 |
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