ROASTED CACAO BEANS AND METHOD FOR ROASTING RAW CACAO BEANS
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Dec 1, 2022
app pub date -
Aug 28, 2020
filing date -
Aug 28, 2020
priority date (Note) -
Published
status (Latency Note)
Importance
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° C. The microwave heating time is preferably in the range of five to ten minutes.
First Claim
Family
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully