BRPI0513306A - processos para a torrefação de cacau, e para a fabricação de licor de cacau, partìculas de cacau aglomeradas conformadas, licor de cacau, manteiga de cacau, pó de cacau, uso das partìculas de cacau aglomeradas conformadas, do licor de cacau, do pó de cacau ou da manteiga de cacau, e, produtos de chocolate - Google Patents

processos para a torrefação de cacau, e para a fabricação de licor de cacau, partìculas de cacau aglomeradas conformadas, licor de cacau, manteiga de cacau, pó de cacau, uso das partìculas de cacau aglomeradas conformadas, do licor de cacau, do pó de cacau ou da manteiga de cacau, e, produtos de chocolate

Info

Publication number
BRPI0513306A
BRPI0513306A BRPI0513306-8A BRPI0513306A BRPI0513306A BR PI0513306 A BRPI0513306 A BR PI0513306A BR PI0513306 A BRPI0513306 A BR PI0513306A BR PI0513306 A BRPI0513306 A BR PI0513306A
Authority
BR
Brazil
Prior art keywords
cocoa
liquor
butter
powder
particles
Prior art date
Application number
BRPI0513306-8A
Other languages
English (en)
Inventor
Henricus Johannes Jozef V Meer
Original Assignee
Cargill Inc
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 Cargill Inc filed Critical Cargill Inc
Publication of BRPI0513306A publication Critical patent/BRPI0513306A/pt

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
    • A23G1/0009—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/0016—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G1/0006—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
    • 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
    • A23G1/56—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

PROCESSOS PARA A TORREFAçãO DE CACAU, E PARA A FABRICAçãO DE LICOR DE CACAU, PARTìCULAS DE CACAU AGLOMERADAS CONFORMADAS, LICOR DE CACAU, MANTEIGA DE CACAU, Pó DE CACAU, USO DAS PARTìCULAS DE CACAU AGLOMERADAS CONFORMADAS, DO LICOR DE CACAU, DO Pó DE CACAU OU DA MANTEIGA DE CACAU, E, PRODUTOS DE CHOCOLATE A invenção refere-se a um processo para a torrefação de cacau e a um processo para a fabricação de licor de cacau, pó de cacau e manteiga de cacau. A presente invenção também refere-se a licor de cacau, pó de cacau e manteiga de cacau obteníveis pelo processo de acordo com a presente invenção, a seu uso na fabricação de produtos de chocolate e a produtos de chocolate feitos a partir do licor de cacau ou pó de cacau da presente invenção. O processo para a torrefação de cacau compreende as etapas de umedecer sementes de cacau com água até um teor de água de pelo menos 5% em peso; moer as sementes de cacau umedecidas, desta forma, reduzindo e homogeneizando o tamanho de partículas das sementes; conformar as sementes moídas para formar partículas de cacau aglomeradas conformadas, e torrar as partículas de cacau aglomeradas conformadas em uma temperatura entre 80 e 160<198>C. O processo é mais económico do ponto de vista da tecnologia do processo e o cacau torrado obtido e o pó de cacau e o licor de cacau feitos dele têm uma cor melhorada e um sabor melhorado e um baixo teor de acrilamida.
BRPI0513306-8A 2004-07-15 2005-07-14 processos para a torrefação de cacau, e para a fabricação de licor de cacau, partìculas de cacau aglomeradas conformadas, licor de cacau, manteiga de cacau, pó de cacau, uso das partìculas de cacau aglomeradas conformadas, do licor de cacau, do pó de cacau ou da manteiga de cacau, e, produtos de chocolate BRPI0513306A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0415861A GB2416106A (en) 2004-07-15 2004-07-15 Roasting cocoa
PCT/IB2005/002014 WO2006008627A1 (en) 2004-07-15 2005-07-14 Process for the roasting of cocoa

Publications (1)

Publication Number Publication Date
BRPI0513306A true BRPI0513306A (pt) 2008-05-06

Family

ID=32893623

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0513306-8A BRPI0513306A (pt) 2004-07-15 2005-07-14 processos para a torrefação de cacau, e para a fabricação de licor de cacau, partìculas de cacau aglomeradas conformadas, licor de cacau, manteiga de cacau, pó de cacau, uso das partìculas de cacau aglomeradas conformadas, do licor de cacau, do pó de cacau ou da manteiga de cacau, e, produtos de chocolate

Country Status (6)

Country Link
US (1) US20070196556A1 (pt)
EP (1) EP1786271A1 (pt)
BR (1) BRPI0513306A (pt)
CA (1) CA2572837A1 (pt)
GB (1) GB2416106A (pt)
WO (1) WO2006008627A1 (pt)

Families Citing this family (18)

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US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
ES2601558T3 (es) * 2006-10-05 2017-02-15 Olam International Limited Procedimiento de producción de polvo de cacao de brillo alto y composiciones relacionadas
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
GB0801119D0 (en) 2008-01-22 2008-02-27 Barry Callebaut Ag Composition
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
WO2010073117A2 (en) 2008-12-24 2010-07-01 Zürcher Hochschule Für Angewandte Wissenschaften Cocoa bean processing methods and techniques
ATE536103T1 (de) * 2009-04-17 2011-12-15 Kraft Foods R & D Inc Verfahren zur herstellung von hocharomatischem kakao
WO2011100670A1 (en) * 2010-02-15 2011-08-18 Abbott Laboratories Process for the preparation of scyllo-inositol
BR112013009072A2 (pt) 2010-10-13 2016-07-19 Elan Pharm Inc processo de síntese de scyllitol e compostos relacionados
US8668950B2 (en) 2011-04-28 2014-03-11 The Hershey Company Cocoa nuggets and method of making same
AU2014303085A1 (en) * 2013-06-25 2016-02-11 Olam International Limited Process for producing dark brown natural cocoa
CA2916381C (en) 2013-06-25 2021-06-15 Olam International Limited Processes for producing dark red and dark brown natural cocoa
EP3197291A1 (en) 2014-07-04 2017-08-02 West Systems S.r.l Method and composition to reduce the formation of acrylamide in fresh or pre-fried foods to be subjected to heat treatment

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Also Published As

Publication number Publication date
CA2572837A1 (en) 2006-01-26
GB0415861D0 (en) 2004-08-18
US20070196556A1 (en) 2007-08-23
EP1786271A1 (en) 2007-05-23
WO2006008627A1 (en) 2006-01-26
GB2416106A (en) 2006-01-18

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 7A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: NAO APRESENTADA A GUIA DE CUMPRIMENTO DE EXIGENCIA. REFERENTE A 7A ANUIDADE.