AR098275A1 - Método para preparar algarroba alcalinizada - Google Patents

Método para preparar algarroba alcalinizada

Info

Publication number
AR098275A1
AR098275A1 ARP140104112A ARP140104112A AR098275A1 AR 098275 A1 AR098275 A1 AR 098275A1 AR P140104112 A ARP140104112 A AR P140104112A AR P140104112 A ARP140104112 A AR P140104112A AR 098275 A1 AR098275 A1 AR 098275A1
Authority
AR
Argentina
Prior art keywords
carob
alkaline
reaction mixture
preparing
allcalinizada
Prior art date
Application number
ARP140104112A
Other languages
English (en)
Original Assignee
Tate & Lyle Custom Ingredients Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate & Lyle Custom Ingredients Llc filed Critical Tate & Lyle Custom Ingredients Llc
Publication of AR098275A1 publication Critical patent/AR098275A1/es

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
    • A23G1/30—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
    • A23G1/34—Cocoa substitutes
    • 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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G1/30—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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Método para preparar una algarroba alcalinizada, el método comprende: (a) proporcionar una suspensión que comprende agua y polvo de algarroba; (b) agregar un álcali a la suspensión de (a) para proporcionar una mezcla de reacción; (c) calentar la mezcla de reacción a una temperatura entre aproximadamente 65ºC y aproximadamente 150ºC; (d) opcionalmente mantener la mezcla de reacción a una temperatura entre aproximadamente 65ºC y aproximadamente 150ºC; y (e) secar la mezcla de reacción para obtener una algarroba alcalinizada. La presente también se relaciona con una algarroba alcalinizada y con mezclas de la algarroba alcalinizada con una o más de algarroba alcalinizada, cacao natural y cacao alcalinizado. La presente también se relaciona con el uso de la algarroba alcalinizada o una mezcla como un sustituto o sucedáneo de cacao y con un alimento o bebida que comprende la algarroba alcalinizada o mezcla.
ARP140104112A 2013-11-01 2014-11-03 Método para preparar algarroba alcalinizada AR098275A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201361898751P 2013-11-01 2013-11-01

Publications (1)

Publication Number Publication Date
AR098275A1 true AR098275A1 (es) 2016-05-18

Family

ID=50030928

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140104112A AR098275A1 (es) 2013-11-01 2014-11-03 Método para preparar algarroba alcalinizada

Country Status (14)

Country Link
US (1) US20160249636A1 (es)
EP (1) EP3062627B1 (es)
JP (1) JP6577952B2 (es)
KR (1) KR20160078484A (es)
CN (1) CN105916381B (es)
AR (1) AR098275A1 (es)
AU (1) AU2014343514B2 (es)
BR (1) BR112016009438B1 (es)
CA (1) CA2929152C (es)
ES (1) ES2864709T3 (es)
GB (1) GB2522007B (es)
IL (1) IL245367B (es)
MX (1) MX2016005711A (es)
WO (1) WO2015063476A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3307079A1 (en) * 2015-06-10 2018-04-18 AAK AB (Publ) Process for producing a seed slurry and apparatus therefore
US10750758B2 (en) * 2016-08-31 2020-08-25 Srikumar MISRA Curcumin infused milk beverage and a process for the preparation thereof
US10780111B1 (en) 2019-04-29 2020-09-22 King Saud University Calcium hydroxide nanoparticles synthesized with carob pulp extract
JP7063506B1 (ja) 2021-05-27 2022-05-09 ケミ・コム・ジャパン株式会社 チョコレートの風味増強剤及びチョコレートの風味強化組成物並びにその製造方法

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB498149A (en) * 1937-07-29 1939-01-04 Ig Farbenindustrie Ag Improvements in the conversion of constituents of carob beans
FR1601858A (en) * 1968-10-08 1970-09-21 Carob nut based synthetic chocolate
US4296141A (en) * 1979-08-27 1981-10-20 Paolis Potito U De Conchless high protein chocolate flavored composition and method of making same
JPS56121433A (en) * 1980-02-27 1981-09-24 Morinaga & Co Ltd Making method of natural chocolate
NL8102377A (nl) * 1981-05-14 1982-12-01 Zaan Cacaofab Bv Gealkaliseerd cacaopoeder en levensmiddelen waarin een dergelijk poeder aanwezig is.
CH641935A5 (fr) * 1981-07-22 1984-03-30 Nestle Sa Procede d'elimination des composes stimulants du cacao.
FR2511847B1 (fr) * 1981-09-01 1985-06-14 Della Nouvelle preparation alimentaire, son procede de fabrication et dispositif pour la mise en oeuvre de ce procede
FR2603166B1 (fr) * 1986-08-28 1990-10-12 Rhone Poulenc Chimie Lait chocolate
DE3911169C1 (es) * 1989-04-06 1990-10-25 Wmf Wuerttembergische Metallwarenfabrik Ag, 7340 Geislingen, De
US5114730A (en) * 1990-11-21 1992-05-19 Consolidated Flavor Corporation Process for making dark cocoa
US6403133B1 (en) * 2000-06-20 2002-06-11 Nestec S.A. Cocoa product preparation
US6488975B1 (en) * 2000-09-25 2002-12-03 Conagra Grocery Product Company Cocoa powder for use in multi-layered gel-based dessert products and method for making same
GB0801119D0 (en) * 2008-01-22 2008-02-27 Barry Callebaut Ag Composition
EP2174557A1 (en) * 2008-10-08 2010-04-14 Kraft Foods Holdings, Inc. Food comprising alkalized cocoa shells and method therefor
CN101502292A (zh) * 2009-02-06 2009-08-12 刘建民 用以控制可可粉颜色及风味的碱化方法
PL2241190T3 (pl) * 2009-04-17 2012-03-30 Kraft Foods R & D Inc Sposób wytwarzania kakao o silnym smaku i zapachu
SG178145A1 (en) * 2009-07-29 2012-03-29 Barry Callebaut Ag Microbial composition for the fermentation of cocoa material
KR101831722B1 (ko) * 2010-11-05 2018-02-23 보스톤 쎄러퓨틱스 인코포레이티드 식이보충제용 정제 가용성 만난의 조성물 및 그 사용 방법
FR2991137B1 (fr) * 2012-05-31 2014-09-12 Barry Callebaut France Procede de preparation d’un melange comprenant des grains d’une plante du genre theobroma

Also Published As

Publication number Publication date
WO2015063476A1 (en) 2015-05-07
CA2929152C (en) 2021-11-16
BR112016009438A8 (pt) 2020-03-24
BR112016009438B1 (pt) 2022-02-15
ES2864709T3 (es) 2021-10-14
GB201322125D0 (en) 2014-01-29
JP2016538881A (ja) 2016-12-15
IL245367B (en) 2019-11-28
AU2014343514A1 (en) 2016-05-19
CN105916381A (zh) 2016-08-31
KR20160078484A (ko) 2016-07-04
IL245367A0 (en) 2016-06-30
US20160249636A1 (en) 2016-09-01
CA2929152A1 (en) 2015-05-07
MX2016005711A (es) 2016-10-28
GB2522007A (en) 2015-07-15
GB2522007B (en) 2018-04-11
JP6577952B2 (ja) 2019-09-18
CN105916381B (zh) 2021-06-22
EP3062627B1 (en) 2021-03-17
EP3062627A1 (en) 2016-09-07
AU2014343514B2 (en) 2018-01-04

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