A method of improving and enhancing the flavor of cacao nib which can improve the concentration, a chocolate using cacao nib which improves and enhances flavor capable of improving concentration, and a method for producing the same.

摘要

By improving flavor, which is the main ingredient of chocolate, by using cacao with enhanced flavor, by utilizing a cacao feeling that has a direction and by obtaining a chocolate with reduced sweetness, and by using a cacao having a flavor enhancing effect , You get a chocolate that can improve your concentration.;Cacao nibs are removed from raw cacao beans or cacao bean cacao beans, which are added to the cacao beans. Alkali is added to the cacao beans, and the mixture is subjected to an agitation reaction, followed by alkali treatment, drying and re-drying to improve the sweetness reducing effect and concentration Prepare kaonibe which has an effect that can be given. The effect of improving the sweetness reducing effect and the concentration The chocolate using the cacao nib is crushed and ground with the alkali treated cacao nib to form a cacao mass, and the cacao nib is prepared by a usual method using this as a raw material.