Method of producing white cacao nibs and food using white cacao nibs
AssigneeEzaki Glico Co., Ltd.
InventorsKazuji Yanamoto, Hideo Sasai, Akira Inoue
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Abstract
Raw cacao beans are heated in hot water or water vapor containing an acidic, alkaline or alcoholic substance without being subjected to fermentation or after being slightly fermented, whereby enzymes contained in the beans are inactivated, or microorganisms present on the beans are destroyed, nibs of the beans being thereby prevented from undergoing a color change. This method enables production of white cacao nibs, and it is thus possible to prepare white chocolates and other varieties of food having good flavor and taste by using such cacao nibs.
Claims11
A method of producing white cacao nibs characterized in that cacao beans of the colorless type, after harvest thereof, are preheated in an alcoholic environment at a temperature of 60.degree. to 120.degree. C. and for a period of time of 30 seconds to one hour without being subjected to fermentation or after being slighted fermented for a period of less than two days and are then dried, whereby cacao nibs of substantially white color are produced.
A method of producing white cacao nibs characterized in that cacao beans of the colorless type, after harvest thereof, are preheated in acidic solution at a temperature of 60.degree. to 120.degree. C. and for a period of time of 30 seconds to one hour without being subjected to fermentation or after being slightly fermented for a period of less than two days and are then dried, whereby cacao nibs of substantially white color are produced;
- wherein said acidic solution is selected from the group consisting of citric acid, acetic acid, tartaric acid, ascorbic acid, succinic acid, malic acid, lactic acid, and fumaric acid.
A method of producing white cacao nibs characterized in that cacao beans of the colorless type, after harvest thereof, are preheated in acidic or alkaline hot water containing alcohol at a temperature of 60.degree. to 120.degree. for a period of time of 30 seconds to one hour without being subjected to fermentation or after being slightly fermented for a period of less than two days and are then dried, whereby cacao nibs of substantially white color are produced.
Dependencies are inferred from the claim text.