CACAO LIQUOR, AND METHOD FOR PRODUCING THE SAME

Title:

CACAO LIQUOR, AND METHOD FOR PRODUCING THE SAME

Document Type and Number:

Japanese Patent JP2010042010

Kind Code:

A

Abstract:

To provide a cacao health food produced by fermenting cacao beans themselves.

This method for producing cacao liquor by fermenting the cacao beans themselves includes the following steps comprising: (1) a step of preparing the cacao beans S01; (2) a step of milling the cacao beans and dipping S02 them into water; (3) a step of steaming the cacao beans S03; (4) a step of adding an enzyme to the steamed cacao beans for saccharifying S04 followed by alcohol-fermentation to produce the cacao liquor S08; and (5) a step of drying cacao lees after producing the cacao liquor.

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Inventors:

SASAKI TAKASHI

Application Number:

JP2009223693A

Publication Date:

February 25, 2010

Filing Date:

September 29, 2009

Export Citation:

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Assignee:

AKITA FUJI SHUZOTEN KK

International Classes:

A23L1/30; A23L11/00; A23L25/00; A23G1/00; A23G1/30; C12G3/02; C12J1/00

Attorney, Agent or Firm:

Fujimura Joint Patent Office
Takahashi Kaname

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