BE1027944B1 - Cacaovruchtsapconcentraat, werkwijze voor het produceren daarvan en gebruik in voedselindustrie - Google Patents

Cacaovruchtsapconcentraat, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Info

Publication number
BE1027944B1
BE1027944B1 BE20196003A BE201906003A BE1027944B1 BE 1027944 B1 BE1027944 B1 BE 1027944B1 BE 20196003 A BE20196003 A BE 20196003A BE 201906003 A BE201906003 A BE 201906003A BE 1027944 B1 BE1027944 B1 BE 1027944B1
Authority
BE
Belgium
Prior art keywords
fruit juice
juice concentrate
cocoa fruit
production
food industry
Prior art date
Application number
BE20196003A
Other languages
English (en)
Other versions
BE1027944A1 (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 BE20196003A priority Critical patent/BE1027944B1/nl
Publication of BE1027944A1 publication Critical patent/BE1027944A1/nl
Application granted granted Critical
Publication of BE1027944B1 publication Critical patent/BE1027944B1/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)
  • Non-Alcoholic Beverages (AREA)

Abstract

De uitvinding heeft betrekking op een gepasteuriseerd cacaovruchtsapconcentraat waarbij genoemd concentraat bij voorkeur een gemiddelde Brix-waarde heeft van ongeveer 45 tot ongeveer 75 ° Brix ongeveer 50 tot ongeveer 70 ° Brix, met de meeste voorkeur ongeveer 60 ° Brix en waarbij genoemde cacaovruchtsapconcentraat is ten minste 8 maanden houdbaar bij een temperatuur die varieert 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. In een tweede aspect, de onderhavige uitvinding heeft betrekking op een werkwijze voor het produceren van genoemd gepasteuriseerd cacaovruchtsapconcentraat. In een derde aspect, de onderhavige uitvinding heeft betrekking op een zoetwarenproduct omvattende gepasteuriseerd cacaovruchtsapconcentraat volgens de uitvinding.
BE20196003A 2019-12-30 2019-12-30 Cacaovruchtsapconcentraat, werkwijze voor het produceren daarvan en gebruik in voedselindustrie BE1027944B1 (nl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE20196003A BE1027944B1 (nl) 2019-12-30 2019-12-30 Cacaovruchtsapconcentraat, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20196003A BE1027944B1 (nl) 2019-12-30 2019-12-30 Cacaovruchtsapconcentraat, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Publications (2)

Publication Number Publication Date
BE1027944A1 BE1027944A1 (nl) 2021-07-28
BE1027944B1 true BE1027944B1 (nl) 2021-08-03

Family

ID=69844318

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20196003A BE1027944B1 (nl) 2019-12-30 2019-12-30 Cacaovruchtsapconcentraat, werkwijze voor het produceren daarvan en gebruik in voedselindustrie

Country Status (1)

Country Link
BE (1) BE1027944B1 (nl)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130316056A1 (en) * 2012-05-03 2013-11-28 Rafael Parducci Process For Producing Cacao Puree Of High Purity And Yield
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
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 (5)

* 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
EP3114939B1 (en) 2015-07-08 2018-02-21 ODC Lizenz AG Cocoa fruit processing methods and cocoa products obtained by the same
TW201932794A (zh) 2017-12-15 2019-08-16 瑞士商Ａｍｓ國際有限公司 可操作於使用多重壓力感測器之定向判定之可移動設備

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130316056A1 (en) * 2012-05-03 2013-11-28 Rafael Parducci Process For Producing Cacao Puree Of High Purity And Yield
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
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 (1)

* Cited by examiner, † Cited by third party
Title
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
BE1027944A1 (nl) 2021-07-28

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FG Patent granted

Effective date: 20210803