Title:
焙煎カカオ豆、および生カカオ豆の焙煎方法
Document Type and Number:
Japanese Patent JP6956966
Kind Code:
B2
Abstract:
Provided are roasted cacao beans with high total polyphenol content and reduced bitterness and the like, and a method for roasting raw cacao beans. Roasted cacao beans are obtained by roasting raw cacao beans in a state in which the pressure has been reduced below atmospheric pressure by heating for a prescribed period using microwaves so that the bean surface temperature reaches a temperature in the range of 50-90°C. The microwave heating time is preferably in the range of five to ten minutes.
Inventors:
Kanako Kaihara
Keiichi Yoshino
Toshiki Shimizu
Keiichi Yoshino
Toshiki Shimizu
Application Number:
JP2019158345A
Publication Date:
November 02, 2021
Filing Date:
August 30, 2019
Export Citation:
Assignee:
Microwave Chemical Co., Ltd.
Dari K Co., Ltd.
Dari K Co., Ltd.
International Classes:
A23G1/00
Domestic Patent References:
| JP2010187704A | ||||
| JP2005143337A | ||||
| JP47003719A |
Foreign References:
| EP2005835A1 |
Other References:
SCHINELLA, G. et al.,Antioxidant properties of polyphenol-rich cocoa products industrially processed,Food Research International,2010年,Vol. 43,pp. 1614-1623
FAILLON, G. et al.,New Uses of Microwave Power in the Food Industry,Journal of Microwave Power,1977年,Vol. 12, No. 1,pp. 79-86,DOI: 10.1080/16070658.1977.11689032
MICHALSKA, A. et al.,Effect of different drying techniques on physical properties, total polyphenols and antioxidant capa,LWT - Food Science and Technology,2017年,Vol. 78,pp. 114-121
FAILLON, G. et al.,New Uses of Microwave Power in the Food Industry,Journal of Microwave Power,1977年,Vol. 12, No. 1,pp. 79-86,DOI: 10.1080/16070658.1977.11689032
MICHALSKA, A. et al.,Effect of different drying techniques on physical properties, total polyphenols and antioxidant capa,LWT - Food Science and Technology,2017年,Vol. 78,pp. 114-121
Attorney, Agent or Firm:
Junya Tanaka
Mizuya Kamiya
Kyoko Sakoda
Mizuya Kamiya
Kyoko Sakoda