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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Coenraad Johannes van Houten ： ウィキペディア英語版 Coenraad Johannes van Houten Coenraad Johannes van Houten (March 15, 1801, Amsterdam - 27 May 1887, Weesp) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process" chocolate. He is also credited with introducing a method for pressing the fat (cocoa butter) from roasted cocoa beans, though this was in fact his father's invention.〔(【引用サイトリンク】title=Onderzoekers in actie: Peter van Dam De geschiedenis van de firma Van Houten Cacao )〕 ==Father and son van Houten== Coenraad van Houten was the son of Casparus van Houten (1770-1858) and Arnoldina Koster. His father opened a chocolate factory in Amsterdam in 1815, with a mill turned by laborers. At that time, cocoa beans were ground into a fine mass, which could then be mixed with milk to create a chocolate drink or, with addition of sugar, cinnamon, and vanilla, made into cookies. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Coenraad Johannes van Houten」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.