| abstract |
PURPOSE: To remove bad smell of cacao beans completely, and to make even low-grade beans have the same quality as high-grade beans, by making the cacao beans absorb a diluted aqueous solution of an alkali before the beans are roasted and steaming the beans. n CONSTITUTION: Raw cacao beans collected from cacao fruits are fermented and dried to give cacao beans, which are made to absorb 10W30wt% of a diluted aqueous solution of an alkali such as sodium carbonate, ammonium bicarbonate, etc., preferably 0.05W0.50wt% aqueous solution. Then, the cacao beans are steamed at 0.5W1.5kg/cm 2 vapor pressure for 2W5min treatment time, dried, and prepared cacao beans are roasted and ground by a conventional procedure. n COPYRIGHT: (C)1986,JPO&Japio |