BE1027942B1 - Cacaovruchtsap, werkwijze voor het produceren daarvan en gebruik in voedselindustrie - Google Patents

Cacaovruchtsap, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Info

Publication number
BE1027942B1
BE1027942B1 BE20196002A BE201906002A BE1027942B1 BE 1027942 B1 BE1027942 B1 BE 1027942B1 BE 20196002 A BE20196002 A BE 20196002A BE 201906002 A BE201906002 A BE 201906002A BE 1027942 B1 BE1027942 B1 BE 1027942B1
Authority
BE
Belgium
Prior art keywords
fruit juice
cocoa fruit
production
brix
food industry
Prior art date
Application number
BE20196002A
Other languages
English (en)
Other versions
BE1027942A1 (nl
Inventor
Herwig Bernaert
Original Assignee
Cabosse Naturals Nv
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 Cabosse Naturals Nv filed Critical Cabosse Naturals Nv
Priority to BE20196002A priority Critical patent/BE1027942B1/nl
Publication of BE1027942A1 publication Critical patent/BE1027942A1/nl
Application granted granted Critical
Publication of BE1027942B1 publication Critical patent/BE1027942B1/nl

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
    • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
    • 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
    • A23G1/48—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

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)
  • Confectionery (AREA)

Abstract

De uitvinding heeft betrekking op een geklaard, helder cacaovruchtsap, waarbij het sap een gemiddelde Brix-waarde van 13 tot 23 ° Brix, bij voorkeur 16 tot 20 ° Brix, met de meeste voorkeur ongeveer 18 ° Brix en waarbij genoemd cacaovruchtsap ten minste 8 maanden houdbaar is bij een temperatuur variërend van ongeveer 25 °C tot -30 °C, bij voorkeur bij een temperatuur van ongeveer -10 °C tot - 25 °C, met de meeste voorkeur tot ongeveer - 18 °C en waarbij genoemd sap wordt gekenmerkt door een voedingsvezelgehalte van ten hoogste 1,0 gew.%. In een seconde aspect heeft de onderhavige uitvinding betrekking op een werkwijze voor het produceren van genoemd verduidelijkt helder cacaovruchtsap. In een derde aspect heeft de onderhavige uitvinding betrekking op een snoepgoed product omvattende geklaard, helder cacaovruchtsap volgens de uitvinding.
BE20196002A 2019-12-30 2019-12-30 Cacaovruchtsap, werkwijze voor het produceren daarvan en gebruik in voedselindustrie BE1027942B1 (nl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE20196002A BE1027942B1 (nl) 2019-12-30 2019-12-30 Cacaovruchtsap, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20196002A BE1027942B1 (nl) 2019-12-30 2019-12-30 Cacaovruchtsap, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Publications (2)

Publication Number Publication Date
BE1027942A1 BE1027942A1 (nl) 2021-07-28
BE1027942B1 true BE1027942B1 (nl) 2021-08-03

Family

ID=69844317

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20196002A BE1027942B1 (nl) 2019-12-30 2019-12-30 Cacaovruchtsap, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Country Status (1)

Country Link
BE (1) BE1027942B1 (nl)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017062603A1 (en) * 2015-10-06 2017-04-13 Wm. Wrigley Jr. Company Shelf stable, high moisture fruit confection products from cacao pulp
WO2019115731A1 (en) * 2017-12-14 2019-06-20 Nestec S.A. Foodstuff products, ingredients, processes and uses

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3370527A (en) 1966-02-23 1968-02-27 Brown Citrus Machinery Corp Apparatus for finishing citrus juices
US4289790A (en) 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
DE69508053T2 (de) 1995-01-10 1999-11-11 Rossi & Catelli Spa Vorrichtung zum Gewinnen von Saft und Fleisch aus Nahrungsmitteln
US20130316056A1 (en) 2012-05-03 2013-11-28 Rafael Parducci Process For Producing Cacao Puree Of High Purity And Yield
EP3114939B1 (en) 2015-07-08 2018-02-21 ODC Lizenz AG Cocoa fruit processing methods and cocoa products obtained by the same
WO2017044610A1 (en) 2015-09-08 2017-03-16 Toth Jerry Method for production and use of syrup derived from the fruit pulp of the cacao pod

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017062603A1 (en) * 2015-10-06 2017-04-13 Wm. Wrigley Jr. Company Shelf stable, high moisture fruit confection products from cacao pulp
WO2019115731A1 (en) * 2017-12-14 2019-06-20 Nestec S.A. Foodstuff products, ingredients, processes and uses

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "COCOA PULP JUICE", 5 November 2012 (2012-11-05), XP055368940, Retrieved from the Internet <URL:http://www.koko.gov.my/lkm/getfile.asp?id=1204> [retrieved on 20170503] *
FABIEN DECLERCQ ET AL: "Process for Extracting Sugars from Cocoa Pulp", RESEARCH DISCLOSURE, KENNETH MASON PUBLICATIONS, HAMPSHIRE, UK, GB, vol. 582, no. 84, 1 October 2012 (2012-10-01), pages 872, XP007141662, ISSN: 0374-4353 *

Also Published As

Publication number Publication date
BE1027942A1 (nl) 2021-07-28

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FG Patent granted

Effective date: 20210803