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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
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filingDate 2002-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8763fa84f17bdb92403d26340e17bbf
publicationDate 2004-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2004041010-A
titleOfInvention Sugar-impregnated cocoa nibs and method for producing the same
abstract A cacao nib impregnated with a high concentration of saccharides can be produced by aeration of cacao nibs impregnated with a high concentration of saccharides before roasting to reduce the water content to 10 to 15% by mass. The cocoa nibs produced by such a production method are imparted with sweetness and have an improved flavor. In addition, by using the cocoa nib as a raw material, a cocoa powder containing saccharides and having no bulkiness and having an increased flavor can be produced. [Selection diagram] None
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009278938-A
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101347927-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017208741-A1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102444342-B1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11051530-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6905649-B1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190013746-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7295633-B2
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Total number of triples: 33.