BR112014024712B1 - método para prover um substituto de cacau baseado em um material selecionado de grãos de trigo torrados, cevada torrada e/ou maltada - Google Patents
método para prover um substituto de cacau baseado em um material selecionado de grãos de trigo torrados, cevada torrada e/ou maltada Download PDFInfo
- Publication number
- BR112014024712B1 BR112014024712B1 BR112014024712A BR112014024712A BR112014024712B1 BR 112014024712 B1 BR112014024712 B1 BR 112014024712B1 BR 112014024712 A BR112014024712 A BR 112014024712A BR 112014024712 A BR112014024712 A BR 112014024712A BR 112014024712 B1 BR112014024712 B1 BR 112014024712B1
- Authority
- BR
- Brazil
- Prior art keywords
- roasted
- water
- wheat grains
- malted barley
- cocoa
- Prior art date
Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 49
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 47
- 235000013339 cereals Nutrition 0.000 title claims abstract description 29
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 28
- 241000209140 Triticum Species 0.000 title claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 title claims abstract description 13
- 240000005979 Hordeum vulgare Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 241000209219 Hordeum Species 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000019640 taste Nutrition 0.000 claims abstract description 13
- 238000001704 evaporation Methods 0.000 claims abstract description 8
- 230000008020 evaporation Effects 0.000 claims abstract description 8
- 208000010470 Ageusia Diseases 0.000 claims abstract 2
- 235000019666 ageusia Nutrition 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 7
- 235000014510 cooky Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 240000008886 Ceratonia siliqua Species 0.000 description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000019820 disodium diphosphate Nutrition 0.000 description 2
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 description 2
- 125000000286 phenylethyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])([H])* 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000015496 breakfast cereal Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- -1 phenyl ethyl aldehydes Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
-
- 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 or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB1206035.6A GB201206035D0 (en) | 2012-04-04 | 2012-04-04 | Composition |
| PCT/EP2013/057109 WO2013150101A1 (en) | 2012-04-04 | 2013-04-04 | Method for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR112014024712B1 true BR112014024712B1 (pt) | 2020-06-09 |
Family
ID=46160323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR112014024712A BR112014024712B1 (pt) | 2012-04-04 | 2013-04-04 | método para prover um substituto de cacau baseado em um material selecionado de grãos de trigo torrados, cevada torrada e/ou maltada |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20150093493A1 (https=) |
| EP (1) | EP2833731A1 (https=) |
| JP (1) | JP6211056B2 (https=) |
| KR (1) | KR102005461B1 (https=) |
| CN (1) | CN104334028B (https=) |
| BR (1) | BR112014024712B1 (https=) |
| GB (1) | GB201206035D0 (https=) |
| SG (1) | SG11201406057WA (https=) |
| WO (1) | WO2013150101A1 (https=) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR102015030629A2 (pt) * | 2015-12-07 | 2018-09-04 | Helena Orlandi Giunti Oliveira Eloisa | formulação otimizada de chocolate alternativo de alfarroba sem leite, sem adição de açúcar, sem glúten, sem soja e com e sem fibras |
| MX2019014385A (es) | 2017-06-07 | 2020-08-06 | Aak Ab Publ | Sustituto de cacao a base de karite. |
| KR101991848B1 (ko) * | 2017-11-06 | 2019-09-30 | 씨제이푸드빌 주식회사 | 흑보리 크래커의 제조방법 |
| NL2024168B1 (nl) * | 2019-11-06 | 2021-07-20 | Paul Alexander Peter Marie Mans | Werkwijze voor het vervangen van cacao of pinda in een voedingsmiddel |
| CN118900637A (zh) | 2022-03-31 | 2024-11-05 | 不二制油集团控股株式会社 | 风味剂 |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2498549A (en) * | 1945-10-13 | 1950-02-21 | Commercial Solvents Corp | Production of riboflavin |
| US4062979A (en) * | 1975-08-01 | 1977-12-13 | Mccormick & Company, Incorporated | Spray dried mustard flour |
| JPS589660B2 (ja) * | 1977-07-11 | 1983-02-22 | サッポロビール株式会社 | 麦類によるし好食品類またはその基材の製造法 |
| SE7812765L (sv) * | 1977-12-22 | 1979-06-23 | Coors Food Prod Co | Kakaoaromatiserad produkt och forfarande for framstellning derav |
| US4356209A (en) * | 1978-10-16 | 1982-10-26 | A. H. Robins Company, Inc. | Food coloring and flavoring agent from defatted wheat germ |
| US4335153A (en) * | 1979-06-05 | 1982-06-15 | Scm Corporation | Imitation cocoa powder and method of preparing same |
| DD245355C2 (de) * | 1986-01-31 | 1988-02-03 | Adw Ddr | Verfahren zur herstellung von kakaopulversubstituten |
| US4837382A (en) * | 1987-11-10 | 1989-06-06 | Frito-Lay, Inc. | Process and apparatus for uniformly forming individual food pieces from a mass of flowable material |
| DD275394A1 (de) * | 1988-09-08 | 1990-01-24 | Akad Wissenschaften Ddr | Verfahren zur herstellung von kakaopulversubstituten mit natuerlichen aromakomponenten |
| US8241696B2 (en) * | 2007-04-20 | 2012-08-14 | The Quaker Oats Company | Hydrolyzed, spray dried, agglomerated grain powder and drinkable food products |
| JP4822360B2 (ja) * | 2007-09-19 | 2011-11-24 | 日本製粉株式会社 | 焼減率を指標としたオーブンによる焙煎小麦の製造方法 |
| US20090155444A1 (en) * | 2007-12-12 | 2009-06-18 | Solae, Llc | Protein Extrudates Comprising Whole Grains |
| US8828462B2 (en) * | 2011-05-12 | 2014-09-09 | Griffith Laboratories International, Inc. | Method for preparing a proteinaceous vegetable flavor enhancer |
| KR101616287B1 (ko) * | 2012-11-05 | 2016-04-28 | 농업회사법인 주영팜 유한회사 | 풍미를 증진시킨 건강 기능성 소재의 제조방법 및 상기 기능성 소재를 이용한 기능성 식품 |
-
2012
- 2012-04-04 GB GBGB1206035.6A patent/GB201206035D0/en not_active Ceased
-
2013
- 2013-04-04 BR BR112014024712A patent/BR112014024712B1/pt active IP Right Grant
- 2013-04-04 KR KR1020147027872A patent/KR102005461B1/ko active Active
- 2013-04-04 EP EP13713918.4A patent/EP2833731A1/en not_active Withdrawn
- 2013-04-04 CN CN201380018711.5A patent/CN104334028B/zh active Active
- 2013-04-04 US US14/390,531 patent/US20150093493A1/en not_active Abandoned
- 2013-04-04 JP JP2015503879A patent/JP6211056B2/ja active Active
- 2013-04-04 SG SG11201406057WA patent/SG11201406057WA/en unknown
- 2013-04-04 WO PCT/EP2013/057109 patent/WO2013150101A1/en not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| CN104334028A (zh) | 2015-02-04 |
| KR102005461B1 (ko) | 2019-07-30 |
| JP6211056B2 (ja) | 2017-10-11 |
| SG11201406057WA (en) | 2014-11-27 |
| JP2015515271A (ja) | 2015-05-28 |
| EP2833731A1 (en) | 2015-02-11 |
| GB201206035D0 (en) | 2012-05-16 |
| US20150093493A1 (en) | 2015-04-02 |
| KR20140146090A (ko) | 2014-12-24 |
| CN104334028B (zh) | 2016-06-01 |
| WO2013150101A1 (en) | 2013-10-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5146783B2 (ja) | 詰め物 | |
| BR112014024712B1 (pt) | método para prover um substituto de cacau baseado em um material selecionado de grãos de trigo torrados, cevada torrada e/ou maltada | |
| US20220167648A1 (en) | Natural cocoa alternative and methods of producing same | |
| US20110256278A1 (en) | Whole oat microwavable baked items | |
| KR20200020664A (ko) | 식용 초콜릿 제품 | |
| US20110020527A1 (en) | Concentrate paste for dips/spreads and process for their preparation | |
| EP3694337B1 (en) | Method of producing roasted oats and roasted oat-based peanut butter-flavored compositions | |
| JP5457372B2 (ja) | 香辛料入り混合物の製造方法及び香辛料入り混合物の使用 | |
| RU2680689C2 (ru) | Ароматизирующие композиции, содержащие соли калия | |
| CN102711516A (zh) | 包含牛乳蛋白的谷制食品 | |
| BR102013019333B1 (pt) | Processo de obtenção de farinha de semente de jaca torrada, uso dessa farinha como substituto de achocolatado e composições alimentícias com sabor achocolatado contendo tal farinha | |
| US20150342214A1 (en) | Process for providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley | |
| Akesowan et al. | Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution | |
| NO20131041A1 (no) | Mikroinnkapslet dyreproteinkonsentrat | |
| KR102061398B1 (ko) | 글루텐 무첨가 단호박 즉석 과자 | |
| Sahu | Food Additives: making food taste better and safer | |
| Singh et al. | Effect of soy flour supplementation on the quality and shelf life of Gulabjamuns | |
| JP2742411B1 (ja) | 紅麹を用いた食品素材 | |
| Chompoo et al. | Production of Longan Powder Using Hot Air Drying for Sprinkling on Nama Chocolate | |
| CN117981785A (zh) | 用于制备经过热处理的基于谷物的食物产品的方法 | |
| KR101072975B1 (ko) | 구운 면의 제조방법 | |
| WO2021091378A1 (en) | Method for replacing cocoa or peanuts in food | |
| SINDUMATHI et al. | Assessment of antinutritional factors of lentil based RTC foods as influenced by domestic processing | |
| CN121336989A (zh) | 巴西甜蛋白甜味剂组合物及其在高温食品加工中的应用 | |
| CN118076238A (zh) | 包含冷冻干燥的组分的组合物及其制备方法和使用方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B06T | Formal requirements before examination [chapter 6.20 patent gazette] | ||
| B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
| B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
| B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 04/04/2013, OBSERVADAS AS CONDICOES LEGAIS. |