AR076323A1 - Proceso para producir cacao de sabor intenso - Google Patents
Proceso para producir cacao de sabor intensoInfo
- Publication number
- AR076323A1 AR076323A1 ARP100101280A ARP100101280A AR076323A1 AR 076323 A1 AR076323 A1 AR 076323A1 AR P100101280 A ARP100101280 A AR P100101280A AR P100101280 A ARP100101280 A AR P100101280A AR 076323 A1 AR076323 A1 AR 076323A1
- Authority
- AR
- Argentina
- Prior art keywords
- cocoa
- chips
- fixed temperature
- beans
- minutes
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/002—Processes for preparing or treating cocoa beans or nibs
-
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Un proceso para la fabricacion de virutas de cacao tostadas. Procesos para la produccion de licor de cacao y cacao en polvo a partir de las virutas de cacao tostadas. Reivindicacion 1: Un proceso para la fabricacion de virutas de cacao tostadas caracterizado porque comprende los siguientes pasos: calentar los granos o las virutas de cacao con un contenido de humedad de un 15 a un 30% en peso hasta una temperatura fija inicial (T1) dentro del intervalo de temperatura de 85 a 95 °C, mantener los granos o las virutas de cacao a la temperatura fija inicial (T1) durante un periodo igual a o mayor de 10 minutos y al menos hasta que el contenido de humedad de los granos o las virutas de cacao sea menor a un 15% en peso, calentar los granos o las virutas de cacao desde la temperatura fija inicial (T1) hasta una segunda temperatura fija (T2) dentro del intervalo de 130 a 140sC a una velocidad no superior a 1°C/minuto, mantener los granos o las virutas de cacao a la segunda temperatura fija (T2) durante un periodo de 5 a 20 minutos, durante el cual las virutas de cacao se mantienen dentro del intervalo de temperatura de 115sC y superior durante un periodo total de al menos 35 minutos, en el que el periodo total desde el calentamiento de los granos o las virutas de cacao hasta la temperatura fija inicial (T1) hasta el final de la segunda temperatura fija (T2) entra dentro del intervalo de 100 a 150 minutos, opcionalmente pelar los granos de cacao tostados para obtener virutas de cacao tostadas.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP09158123A EP2241190B1 (en) | 2009-04-17 | 2009-04-17 | Process for producing high flavour cocoa |
Publications (1)
Publication Number | Publication Date |
---|---|
AR076323A1 true AR076323A1 (es) | 2011-06-01 |
Family
ID=40933624
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP100101280A AR076323A1 (es) | 2009-04-17 | 2010-04-16 | Proceso para producir cacao de sabor intenso |
Country Status (18)
Country | Link |
---|---|
US (1) | US8715766B2 (es) |
EP (1) | EP2241190B1 (es) |
JP (1) | JP4965684B2 (es) |
KR (1) | KR101347927B1 (es) |
CN (1) | CN101862017B (es) |
AR (1) | AR076323A1 (es) |
AT (1) | ATE536103T1 (es) |
BR (1) | BRPI1001085A2 (es) |
CA (1) | CA2699404C (es) |
IL (1) | IL204934A (es) |
MX (1) | MX2010004181A (es) |
MY (1) | MY150022A (es) |
NZ (1) | NZ584586A (es) |
PL (1) | PL2241190T3 (es) |
RU (1) | RU2436405C1 (es) |
SG (1) | SG166077A1 (es) |
UA (1) | UA98006C2 (es) |
ZA (1) | ZA201002512B (es) |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2663197A1 (en) * | 2011-01-12 | 2013-11-20 | Cargill Inc. | Cocoa powder compositions |
GB201203360D0 (en) * | 2012-02-27 | 2012-04-11 | Kraft Foods Uk R & D Ltd | Cocoa powder and processes for its production |
KR101372344B1 (ko) * | 2012-04-10 | 2014-03-25 | 안영일 | 알칼리성 전해수를 이용한 카카오 조성물 가공방법 |
CN102763896B (zh) * | 2012-07-20 | 2014-05-07 | 邓成凯 | 一种芝麻朱古力香烟及其制备方法 |
CA2916381C (en) * | 2013-06-25 | 2021-06-15 | Olam International Limited | Processes for producing dark red and dark brown natural cocoa |
GB2522007B (en) * | 2013-11-01 | 2018-04-11 | Tate & Lyle Custom Ingredients Llc | Method of preparing an alkalized carob |
WO2016030465A1 (en) * | 2014-08-29 | 2016-03-03 | Dupont Nutrition Biosciences Aps | Method of fermenting cocoa beans |
CN109561729B (zh) * | 2016-07-29 | 2022-02-11 | 松下知识产权经营株式会社 | 生豆的信息提供方法以及取得生豆的信息的终端装置 |
JP2020525006A (ja) * | 2017-06-22 | 2020-08-27 | カーギル インコーポレイテッド | ハイインパクトココア粉末 |
CN109156582A (zh) * | 2018-07-19 | 2019-01-08 | 张涛 | 一种利用液体辅料炒制的可可制品加工工艺 |
JP6675025B1 (ja) * | 2019-03-27 | 2020-04-01 | 森永製菓株式会社 | カカオ原料 |
EP4037501A1 (en) * | 2019-10-02 | 2022-08-10 | Unilever IP Holdings B.V. | Process for preparing a heat-treated vegetable and/or meat preparation, food composition and process for preparing said food composition |
JP6915927B1 (ja) * | 2020-12-16 | 2021-08-11 | 和海 松室 | カカオ豆菓子及びカカオティー用外皮の製造方法ならびにカカオ豆の処理方法 |
GB202103394D0 (en) * | 2021-03-11 | 2021-04-28 | Wet Holdings Global Ltd | Chocolate and Chocolate Confectionery |
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EP1649756B1 (en) | 2004-10-25 | 2010-09-08 | Nestec S.A. | Modified cocoa product and process for its manufacture |
EP1862078B1 (en) | 2005-02-01 | 2013-04-10 | Grapestone Co., Ltd. | Chocolate and method of producing the same |
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. |
CN101073366B (zh) * | 2007-06-19 | 2010-12-29 | 无锡华东可可食品有限公司 | 一种从可可豆中分离可可果仁的生产方法 |
-
2009
- 2009-04-17 AT AT09158123T patent/ATE536103T1/de active
- 2009-04-17 EP EP09158123A patent/EP2241190B1/en active Active
- 2009-04-17 PL PL09158123T patent/PL2241190T3/pl unknown
-
2010
- 2010-04-05 MY MYPI2010001511A patent/MY150022A/en unknown
- 2010-04-08 IL IL204934A patent/IL204934A/en not_active IP Right Cessation
- 2010-04-09 CA CA2699404A patent/CA2699404C/en not_active Expired - Fee Related
- 2010-04-09 ZA ZA2010/02512A patent/ZA201002512B/en unknown
- 2010-04-13 JP JP2010092090A patent/JP4965684B2/ja not_active Expired - Fee Related
- 2010-04-13 NZ NZ584586A patent/NZ584586A/en not_active IP Right Cessation
- 2010-04-15 US US12/761,045 patent/US8715766B2/en active Active
- 2010-04-16 CN CN2010101809496A patent/CN101862017B/zh active Active
- 2010-04-16 RU RU2010115361/12A patent/RU2436405C1/ru not_active IP Right Cessation
- 2010-04-16 BR BRPI1001085-8A patent/BRPI1001085A2/pt not_active IP Right Cessation
- 2010-04-16 AR ARP100101280A patent/AR076323A1/es not_active Application Discontinuation
- 2010-04-16 UA UAA201004482A patent/UA98006C2/ru unknown
- 2010-04-16 MX MX2010004181A patent/MX2010004181A/es active IP Right Grant
- 2010-04-16 KR KR1020100035067A patent/KR101347927B1/ko not_active IP Right Cessation
- 2010-04-16 SG SG201002760-5A patent/SG166077A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
CA2699404C (en) | 2012-09-11 |
CN101862017B (zh) | 2013-03-27 |
KR101347927B1 (ko) | 2014-01-07 |
AU2010201372A1 (en) | 2010-11-04 |
KR20100115316A (ko) | 2010-10-27 |
PL2241190T3 (pl) | 2012-03-30 |
SG166077A1 (en) | 2010-11-29 |
EP2241190B1 (en) | 2011-12-07 |
BRPI1001085A2 (pt) | 2011-04-26 |
ATE536103T1 (de) | 2011-12-15 |
UA98006C2 (ru) | 2012-04-10 |
CN101862017A (zh) | 2010-10-20 |
US8715766B2 (en) | 2014-05-06 |
RU2436405C1 (ru) | 2011-12-20 |
IL204934A0 (en) | 2010-11-30 |
EP2241190A1 (en) | 2010-10-20 |
MX2010004181A (es) | 2010-11-25 |
ZA201002512B (en) | 2011-02-23 |
MY150022A (en) | 2013-11-29 |
JP2010246539A (ja) | 2010-11-04 |
IL204934A (en) | 2013-03-24 |
JP4965684B2 (ja) | 2012-07-04 |
CA2699404A1 (en) | 2010-10-17 |
NZ584586A (en) | 2011-07-29 |
US20100266741A1 (en) | 2010-10-21 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant, registration | ||
FD | Application declared void or lapsed, e.g., due to non-payment of fee |