Manufacturing method of cocoa bean confectionery and cocoa tea rind and processing method of cocoa beans

摘要

PROBLEM TO BE SOLVED: To provide a manufacturing method capable of producing a whole-shaped cacao bean having an outer skin into a novel confectionery product having a good texture and flavor with a low risk of residual bacteria. SOLUTION: The cocoa beans having an outer skin are steamed with pressurized steam, roasted while exhausting the steam, then roasted under drying, and the obtained cocoa beans are immersed in water and boiled to discard the broth, and then sugars. A cacao bean confectionery is produced by a method including boiling and allowing to cool in the containing water to immerse the sugar in the beans. It is also possible to collect the exodermis from the cacao beans after roasting under the above-mentioned drying and use it as the cocoa tea exodermis. [Selection diagram] None