AR076108A1 - Proceso para hacer un producto de cacao - Google Patents
Proceso para hacer un producto de cacaoInfo
- Publication number
- AR076108A1 AR076108A1 ARP100100738A ARP100100738A AR076108A1 AR 076108 A1 AR076108 A1 AR 076108A1 AR P100100738 A ARP100100738 A AR P100100738A AR P100100738 A ARP100100738 A AR P100100738A AR 076108 A1 AR076108 A1 AR 076108A1
- Authority
- AR
- Argentina
- Prior art keywords
- cocoa product
- cocoa
- product
- make
- carbohydrase
- Prior art date
Links
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
-
- 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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Abstract
Se revelan procesos para tratar productos de cacao enzimáticamente a fin de mejorarles el color. Hay aspectos de la revelacion particularmente dirigidos a dicho tratamiento sin cambiar el pH del producto de cacao. Reivindicacion 1: Un proceso para producir un producto de cacao tratado, comprendiendo el proceso los pasos de: a. Proporcionar un producto de cacao; b. Anadir una mezcla de enzimas de por lo menos una proteasa y por lo menos una carbohidrasa al producto de cacao en la presencia de agua; y c. Tratar el producto de cacao durante un tiempo y a una temperatura suficientes para aumentar los azucares reductores y los aminoácidos.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15929209P | 2009-03-11 | 2009-03-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR076108A1 true AR076108A1 (es) | 2011-05-18 |
Family
ID=42728731
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP100100738A AR076108A1 (es) | 2009-03-11 | 2010-03-11 | Proceso para hacer un producto de cacao |
Country Status (14)
Country | Link |
---|---|
US (1) | US20120027889A1 (es) |
EP (1) | EP2405765A4 (es) |
JP (1) | JP2012520077A (es) |
CN (1) | CN102413708A (es) |
AR (1) | AR076108A1 (es) |
AU (1) | AU2010224226A1 (es) |
BR (1) | BRPI1008976A2 (es) |
CA (1) | CA2754921A1 (es) |
CO (1) | CO6430499A2 (es) |
CR (1) | CR20110480A (es) |
EC (1) | ECSP11011319A (es) |
MX (1) | MX2011009353A (es) |
PE (1) | PE20120840A1 (es) |
WO (1) | WO2010104926A1 (es) |
Families Citing this family (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
SG178145A1 (en) | 2009-07-29 | 2012-03-29 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
JP5868591B2 (ja) * | 2010-12-24 | 2016-02-24 | 日清オイリオグループ株式会社 | 製菓製パン用油脂組成物 |
JP5931481B2 (ja) * | 2011-03-02 | 2016-06-08 | 日清オイリオグループ株式会社 | 食用クリーム |
US9068171B2 (en) | 2012-09-06 | 2015-06-30 | Mycotechnology, Inc. | Method for myceliating coffee |
US9427008B2 (en) | 2012-09-06 | 2016-08-30 | Mycotechnology, Inc. | Method of myceliation of agricultural substates for producing functional foods and nutraceuticals |
CN103190515B (zh) * | 2013-04-12 | 2014-02-26 | 无锡上可食品有限公司 | 可可豆仁巧克力及其制备方法 |
CN105431052B (zh) * | 2013-06-25 | 2020-06-23 | 新加坡奥兰国际有限公司 | 用于产生深棕色天然的可可的工艺 |
EP3013153B1 (en) | 2013-06-25 | 2020-11-11 | Olam International Limited | Processes for producing dark red and dark brown natural cocoa |
US10231469B2 (en) | 2014-03-15 | 2019-03-19 | Mycotechnology, Inc. | Myceliated products and methods for making myceliated products from cacao and other agricultural substrates |
US10709157B2 (en) | 2014-08-26 | 2020-07-14 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
US9572364B2 (en) | 2014-08-26 | 2017-02-21 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
EP3185700B1 (en) | 2014-08-26 | 2021-07-28 | Mycotechnology, Inc. | Methods for the production and use of mycelial liquid tissue culture |
LT3185692T (lt) * | 2014-08-29 | 2022-06-10 | Aak Ab (Publ) | Valgomųjų riebalų kompozicija |
US10980257B2 (en) | 2015-02-26 | 2021-04-20 | Myco Technology, Inc. | Methods for lowering gluten content using fungal cultures |
US11337445B2 (en) * | 2016-02-22 | 2022-05-24 | General Mills, Inc. | Cereal food product and method of making the same |
FR3048881B1 (fr) * | 2016-03-16 | 2020-03-27 | Jafer Enterprises R&D, S.L. | Hydrolysat peptidique et osidique des feves de cacao, compositions cosmetiques le comprenant et leurs utilisations cosmetiques |
US11166477B2 (en) | 2016-04-14 | 2021-11-09 | Mycotechnology, Inc. | Myceliated vegetable protein and food compositions comprising same |
US10806101B2 (en) | 2016-04-14 | 2020-10-20 | Mycotechnology, Inc. | Methods for the production and use of myceliated high protein food compositions |
MX2018012324A (es) | 2016-04-14 | 2019-05-22 | Mycotechnology Inc | Metodos para la produccion y uso de composiciones alimenticias con alta proteina micelizada. |
CN113056202A (zh) | 2018-09-20 | 2021-06-29 | 贝特尔肉制品公司 | 用于生产可食用的真菌菌丝体共混肉和肉类似物组合物的增强的好氧发酵方法 |
WO2020163215A1 (en) * | 2019-02-06 | 2020-08-13 | Cargill, Incorporated | Dark cocoa powder |
CN110881554B (zh) * | 2019-11-08 | 2023-09-29 | 可可琳纳食品海门有限公司 | 一种改善可可粉风味的方法 |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2965490A (en) * | 1959-04-02 | 1960-12-20 | Gen Foods Corp | Flavor product and process |
CH532365A (de) * | 1969-12-23 | 1973-01-15 | Lindt & Spruengli Schokolade | Verfahren zur Herstellung von Schokolademasse, insbesondere Milchschokolademasse |
JPS5217107B2 (es) * | 1971-12-25 | 1977-05-13 | ||
JPS5737301A (en) * | 1980-08-15 | 1982-03-01 | Seiko Epson Corp | Lens made of synthetic resin |
NL8102377A (nl) * | 1981-05-14 | 1982-12-01 | Zaan Cacaofab Bv | Gealkaliseerd cacaopoeder en levensmiddelen waarin een dergelijk poeder aanwezig is. |
US5009917A (en) | 1989-12-18 | 1991-04-23 | Kraft General Foods, Inc. | Method for producing deep red and black cocoa |
JPH04126037A (ja) * | 1990-09-14 | 1992-04-27 | Lotte Co Ltd | 酵素処理によるカカオニブおよびその加工品の香味改良方法 |
EP0749694A1 (fr) * | 1995-06-20 | 1996-12-27 | Societe Des Produits Nestle S.A. | Traitement enzymatique du cacao |
CA2347043A1 (en) * | 1998-10-15 | 2000-04-27 | Kraft Jacobs Suchard R & D, Inc. | Low-flavor cocoa, a method of its production and a use thereof |
JP4505150B2 (ja) * | 1999-05-28 | 2010-07-21 | 明治製菓株式会社 | カカオマスおよびその加工品の味質改良方法 |
GB0118820D0 (en) * | 2001-08-01 | 2001-09-26 | Nestle Sa | Hypoallergenic chocolate |
JP4758169B2 (ja) * | 2005-08-09 | 2011-08-24 | 長谷川香料株式会社 | カカオ酵素処理物およびその製造方法 |
JP2007185119A (ja) * | 2006-01-11 | 2007-07-26 | Chi's Research Corp | 野菜軟化剤 |
WO2007110452A1 (es) * | 2006-03-27 | 2007-10-04 | Natraceutical Industrial S.L.U. | Proceso para la modificación del color y ph en la producción de un extracto de cacao rico en fibra y altamente soluble y uso de ese extracto. |
ES2601558T3 (es) * | 2006-10-05 | 2017-02-15 | Olam International Limited | Procedimiento de producción de polvo de cacao de brillo alto y composiciones relacionadas |
-
2010
- 2010-03-10 CA CA2754921A patent/CA2754921A1/en not_active Abandoned
- 2010-03-10 PE PE2011001624A patent/PE20120840A1/es not_active Application Discontinuation
- 2010-03-10 AU AU2010224226A patent/AU2010224226A1/en not_active Abandoned
- 2010-03-10 WO PCT/US2010/026787 patent/WO2010104926A1/en active Application Filing
- 2010-03-10 MX MX2011009353A patent/MX2011009353A/es not_active Application Discontinuation
- 2010-03-10 EP EP10751336.8A patent/EP2405765A4/en not_active Withdrawn
- 2010-03-10 CN CN201080020053XA patent/CN102413708A/zh active Pending
- 2010-03-10 JP JP2011554140A patent/JP2012520077A/ja active Pending
- 2010-03-10 US US13/255,979 patent/US20120027889A1/en not_active Abandoned
- 2010-03-10 BR BRPI1008976-4A patent/BRPI1008976A2/pt not_active Application Discontinuation
- 2010-03-11 AR ARP100100738A patent/AR076108A1/es unknown
-
2011
- 2011-09-09 EC EC2011011319A patent/ECSP11011319A/es unknown
- 2011-09-09 CR CR20110480A patent/CR20110480A/es unknown
- 2011-10-04 CO CO11130827A patent/CO6430499A2/es active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
WO2010104926A1 (en) | 2010-09-16 |
JP2012520077A (ja) | 2012-09-06 |
CO6430499A2 (es) | 2012-04-30 |
ECSP11011319A (es) | 2011-11-30 |
AU2010224226A1 (en) | 2011-09-22 |
CR20110480A (es) | 2012-01-23 |
CA2754921A1 (en) | 2010-09-16 |
PE20120840A1 (es) | 2012-08-08 |
CN102413708A (zh) | 2012-04-11 |
EP2405765A4 (en) | 2017-03-15 |
BRPI1008976A2 (pt) | 2015-09-01 |
EP2405765A1 (en) | 2012-01-18 |
MX2011009353A (es) | 2011-09-26 |
US20120027889A1 (en) | 2012-02-02 |
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Legal Events
Date | Code | Title | Description |
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FB | Suspension of granting procedure |