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Patent Searching and Data


Title:
ROASTED CACAO BEANS AND METHOD FOR ROASTING RAW CACAO BEANS
Document Type and Number:
WIPO Patent Application WO/2021/039974
Kind Code:
A1
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℃. The microwave heating time is preferably in the range of five to ten minutes.

Inventors:
KAIHARA KANAKO (JP)
YOSHINO KEIICHI (JP)
SHIMIZU TOSHIKI (JP)
Application Number:
PCT/JP2020/032647
Publication Date:
March 04, 2021
Filing Date:
August 28, 2020
Export Citation:
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Assignee:
MICROWAVE CHEMICAL CO LTD (JP)
DARI K CO LTD (JP)
International Classes:
A23G1/02
Foreign References:
EP2005835A12008-12-24
JP2010187704A2010-09-02
JP2005143337A2005-06-09
JPS473719A
Other References:
SCHINELLA, G. ET AL.: "Antioxidant properties of polyphenol-rich cocoa products industrially processed, Food Research International", FOOD RESEARCH INTERNATIONAL, vol. 43, 2010, pages 1614 - 1623, XP055797055
FAILLON, G. ET AL.: "New Uses of Microwave Power in the Food Industry", JOURNAL OF MICROWAVE POWER, vol. 12, no. 1, 1977, pages 79 - 86, DOI: 10.1080/16070658.1977.11689032
MICHALSKA, A. ET AL.: "Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders, LWT", FOOD SCIENCE AND TECHNOLOGY, vol. 78, 2017, pages 114 - 121, XP029894957, DOI: 10.1016/j.lwt.2016.12.008
Attorney, Agent or Firm:
TANAKA, Junya et al. (JP)
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