Food raw material and method for producing same and food

Abstract

The object of the present invention is to provide a food raw material which is more easily flavored with cacao than a conventional fermented product of extraction residue of coffee while utilizing the extraction residue of coffee. A method for producing a food raw material includes a first drying step and a treatment step. In the first drying step, the extraction residue of coffee beans or the crushed material thereof is dried to obtain a dried residue. In the treatment step, the dried residue is subjected to fermentation treatment or enzyme treatment to obtain a treated product. In this treatment step, the dried residue having a mean particle diameter in the range of 0.015 mm or more and 2.20 mm or less is fermented or enzymatically treated.

Dependencies are inferred from the claim text.