초록 ▼

Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least

Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.

대표청구항 ▼

[ We claim:] [1.] Process for overcoming variability in the flavor precursor composition of mixtures of fermented cocoa beans, which comprises:preparing a nib or a liquor from a mixture of (1) cocoa beans of different origins; or (2) cocoa beans subjected to different stages of fermentation of 1 to

[ We claim:] [1.] Process for overcoming variability in the flavor precursor composition of mixtures of fermented cocoa beans, which comprises:preparing a nib or a liquor from a mixture of (1) cocoa beans of different origins; or (2) cocoa beans subjected to different stages of fermentation of 1 to 15 days;mixing the nib or liquor with at least one technical protease in an aqueous medium at a pH of 3-8;incubating the protease-containing mixture for a time and at a temperature sufficient to hydrolyse the proteins and the peptides present therein; androasting the incubated mixture to obtain a composition having a flavor characteristic of well-fermented and roasted cocoa beans.