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Method for obtaining cocoa beans (treobroma cacao L.) and roasted cocoa mass ('liquors'), in order to make chocolate flavored diversified by adding aromatic ingredients to the pulp of the cacao before or during the fermentation process of fresh seeds of cocoa
Method for obtaining cocoa beans (treobroma cacao L.) and roasted cocoa mass ('liquors'), in order to make chocolate flavored diversified by adding aromatic ingredients to the pulp of the cacao before or during the fermentation process of fresh seeds of cocoa
Method for obtaining cocoa beans (Theobroma cacao L.) and roasted cocoa mass ("liquors"), in order to make chocolate flavored diversified by adding aromatic ingredients to the pulp of the cacao before or during the fermentation process of fresh seeds of cocoa.This invention relates to a method of production of cocoa beans, cocoa mass, roasted, chocolate and other food products derived from cocoa beans fermented and dried with an aromatic profile modified by the addition of compounds or aromatic products in the pulp D And cocoa before or during the fermentation process of fresh seeds of cocoa.The compounds or aromatic products added to cocoa seeds before or during the fermentation process include among other vegetative parts of plants, seeds, fresh with pulp and pulp of aromatic aromatic seeds, fresh, dried, concentrated or frozen.The goal is to obtain edible products of aromatic properties varied based on cocoa beans fermented and dried.
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