AP219A - Improved cocoa fermentation. - Google Patents
Improved cocoa fermentation. Download PDFInfo
- Publication number
- AP219A AP219A APAP/P/1991/000239A AP9100239A AP219A AP 219 A AP219 A AP 219A AP 9100239 A AP9100239 A AP 9100239A AP 219 A AP219 A AP 219A
- Authority
- AP
- ARIPO
- Prior art keywords
- beans
- cocoa
- pulp
- fermentation
- depulper
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 93
- 238000000855 fermentation Methods 0.000 title claims abstract description 41
- 230000004151 fermentation Effects 0.000 title claims abstract description 41
- 244000240602 cacao Species 0.000 title 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 139
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 139
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 106
- 238000000034 method Methods 0.000 claims abstract description 31
- 235000019219 chocolate Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 4
- 229940110456 cocoa butter Drugs 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims description 2
- 238000005336 cracking Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 12
- 230000004580 weight loss Effects 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 238000003825 pressing Methods 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000003892 spreading Methods 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000002351 pectolytic effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Tea And Coffee (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Plant Substances (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP90102668 | 1990-02-12 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AP9100239A0 AP9100239A0 (en) | 1991-04-30 |
| AP219A true AP219A (en) | 1992-10-03 |
Family
ID=8203634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| APAP/P/1991/000239A AP219A (en) | 1990-02-12 | 1991-02-11 | Improved cocoa fermentation. |
Country Status (23)
| Country | Link |
|---|---|
| US (1) | US5342632A (fr) |
| EP (1) | EP0442421B1 (fr) |
| JP (1) | JPH0690666A (fr) |
| KR (1) | KR950015110B1 (fr) |
| AP (1) | AP219A (fr) |
| AT (1) | ATE151955T1 (fr) |
| AU (2) | AU635813B2 (fr) |
| BR (1) | BR9100555A (fr) |
| CA (1) | CA2035657A1 (fr) |
| CO (1) | CO4340597A1 (fr) |
| DE (1) | DE69125736T2 (fr) |
| DK (1) | DK0442421T3 (fr) |
| ES (1) | ES2103750T3 (fr) |
| FI (1) | FI103471B1 (fr) |
| GB (1) | GB2241146B (fr) |
| GR (1) | GR3024235T3 (fr) |
| IE (1) | IE910319A1 (fr) |
| NO (1) | NO305342B1 (fr) |
| PE (1) | PE17591A1 (fr) |
| PT (1) | PT96725B (fr) |
| RU (1) | RU2028063C1 (fr) |
| TW (1) | TW226324B (fr) |
| ZA (1) | ZA91733B (fr) |
Families Citing this family (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW226324B (fr) * | 1990-02-12 | 1994-07-11 | Nestle Sa | |
| JP2631805B2 (ja) * | 1992-03-24 | 1997-07-16 | 江崎グリコ株式会社 | 白色カカオニブの製造方法とそれを使用した食品 |
| CA2347043A1 (fr) * | 1998-10-15 | 2000-04-27 | Kraft Jacobs Suchard R & D, Inc. | Cacao faible en arome, son procede de production et ses utilisations |
| JP2004189759A (ja) * | 2001-04-06 | 2004-07-08 | Cupuacu Internatl Inc | クプアス種子由来の油脂、その製造方法及びその用途 |
| EP2325295A3 (fr) | 2005-09-12 | 2013-05-29 | Vrije Universiteit Brussel | Cultures de départ et méthode de fermentation de cacao |
| US20080274234A1 (en) * | 2007-05-01 | 2008-11-06 | Carter Robert Miller | Processing cocoa beans and other seeds |
| GB0801119D0 (en) | 2008-01-22 | 2008-02-27 | Barry Callebaut Ag | Composition |
| BRPI0911979A2 (pt) * | 2008-05-15 | 2015-07-28 | Barry Callebaut Ag | Método para processamento de feijões de cacau |
| AU2010277607A1 (en) | 2009-07-29 | 2012-02-09 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
| CA2825992A1 (fr) * | 2011-01-31 | 2012-08-09 | Barry Callebaut Ag | Caracteristiques sensorielles du cacao |
| US20130316056A1 (en) * | 2012-05-03 | 2013-11-28 | Rafael Parducci | Process For Producing Cacao Puree Of High Purity And Yield |
| AU2014219047B2 (en) | 2013-02-20 | 2017-04-20 | Mars, Incorporated | Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans |
| KR101726746B1 (ko) | 2016-05-02 | 2017-04-13 | 박지호 | 논두렁 누수 방지용 필름 삽입장치 |
| BR102017011135A2 (pt) * | 2017-05-26 | 2018-12-18 | Jaf Inox Indústria De Máquinas De Chocolates S.A. | equipamento para beneficiamento de amêndoa |
| JP2021506225A (ja) | 2017-12-14 | 2021-02-22 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 食品製品、成分、プロセス、及び使用 |
| WO2019149909A1 (fr) | 2018-02-02 | 2019-08-08 | Societe Des Produits Nestle S.A. | Produits chocolatés, ingrédients, procédés et utilisations |
| WO2020115248A1 (fr) * | 2018-12-05 | 2020-06-11 | Cabosse Naturals Nv | Poudre dérivée de pulpe de cacao, son procédé d'obtention et ses applications |
| AU2020267788A1 (en) | 2019-05-03 | 2021-09-30 | Societe Des Produits Nestle S.A. | Foodstuff and beverage products, ingredients, processes and uses |
| BR112021020972A2 (pt) | 2019-06-11 | 2021-12-21 | Nestle Sa | Gêneros alimentícios e produtos, ingredientes, processos e usos |
| EP3782472B1 (fr) | 2019-08-23 | 2023-08-02 | Roland Wirth | Chambre de fermentation et procédé de fermentation de cabosse |
| AU2020366561A1 (en) | 2019-10-15 | 2022-03-31 | Societe Des Produits Nestle S.A. | Chocolate products, ingredients, processes and uses |
| EP3837988A1 (fr) | 2019-12-20 | 2021-06-23 | Albertus Bernardus Eskes | Qualité de fève de cacao améliorée par une technologie de fermentation améliorée |
| DE102023110966A1 (de) | 2023-04-27 | 2024-10-31 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein | Fermentative herstellung von getränken aus dem fruchtfleisch der kakaofrucht |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2689181A (en) * | 1951-01-29 | 1954-09-14 | Standard Brands Inc | Process for preparing cacao beans |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR656410A (fr) * | 1928-01-16 | 1929-05-07 | Procédé et dispositif pour la préparation de fèves fraîches de cacao | |
| FR715347A (fr) * | 1930-08-07 | 1931-12-01 | Procédé de préparation et de torréfaction du cacao | |
| US2558854A (en) * | 1948-06-22 | 1951-07-03 | Gen Foods Corp | Cacao process and product |
| GB653240A (en) * | 1948-06-22 | 1951-05-09 | Gen Foods Corp | Improvements in or relating to the treatment of raw cacao and the product thereof |
| GB708373A (en) * | 1951-01-29 | 1954-05-05 | Standard Brands Inc | Process for preparing cacao beans |
| FR2381478A1 (fr) * | 1977-02-24 | 1978-09-22 | Blachere Et Cie Comptoirs Indl | Procede et appareillage pour la fermentation en milieu aqueux de fruits tels que des cerises de cafe, des feves de cacao et des noix de kola |
| OA05935A (fr) * | 1978-04-04 | 1981-12-31 | Jean Grimaldi | Egreneuse, EG 78. |
| DE3420591A1 (de) * | 1984-06-01 | 1986-02-06 | Noe Lausanne Drevici | Verfahren und vorrichtung zur aufbereitung von kakao- und kaffeebohnen |
| US4938985A (en) * | 1987-05-18 | 1990-07-03 | The Procter & Gamble Company | Commercially processed orange juice products having a more hand-squeezed character |
| TW226324B (fr) * | 1990-02-12 | 1994-07-11 | Nestle Sa |
-
1991
- 1991-01-30 TW TW080100741A patent/TW226324B/zh active
- 1991-01-30 IE IE031991A patent/IE910319A1/en not_active Application Discontinuation
- 1991-01-31 ZA ZA91733A patent/ZA91733B/xx unknown
- 1991-01-31 AU AU70180/91A patent/AU635813B2/en not_active Ceased
- 1991-01-31 GB GB9102090A patent/GB2241146B/en not_active Expired - Fee Related
- 1991-02-04 CA CA002035657A patent/CA2035657A1/fr not_active Abandoned
- 1991-02-05 PE PE1991181270A patent/PE17591A1/es not_active Application Discontinuation
- 1991-02-08 CO CO92336074A patent/CO4340597A1/es unknown
- 1991-02-08 BR BR919100555A patent/BR9100555A/pt not_active Application Discontinuation
- 1991-02-08 NO NO910495A patent/NO305342B1/no unknown
- 1991-02-11 ES ES91101882T patent/ES2103750T3/es not_active Expired - Lifetime
- 1991-02-11 EP EP91101882A patent/EP0442421B1/fr not_active Expired - Lifetime
- 1991-02-11 AP APAP/P/1991/000239A patent/AP219A/en active
- 1991-02-11 RU SU914894515A patent/RU2028063C1/ru active
- 1991-02-11 PT PT96725A patent/PT96725B/pt not_active IP Right Cessation
- 1991-02-11 DE DE69125736T patent/DE69125736T2/de not_active Expired - Fee Related
- 1991-02-11 AT AT91101882T patent/ATE151955T1/de not_active IP Right Cessation
- 1991-02-11 FI FI910647A patent/FI103471B1/fi active
- 1991-02-11 DK DK91101882.8T patent/DK0442421T3/da active
- 1991-02-12 JP JP3018898A patent/JPH0690666A/ja active Pending
- 1991-02-12 KR KR1019910002350A patent/KR950015110B1/ko not_active Expired - Fee Related
-
1993
- 1993-02-10 AU AU32966/93A patent/AU644979B2/en not_active Ceased
- 1993-10-15 US US08/138,614 patent/US5342632A/en not_active Expired - Fee Related
-
1997
- 1997-07-23 GR GR970401881T patent/GR3024235T3/el unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2689181A (en) * | 1951-01-29 | 1954-09-14 | Standard Brands Inc | Process for preparing cacao beans |
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