BRPI0800944A2 - método para obtenção de amêndoas de cacau (treobroma cacao l.) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau - Google Patents

método para obtenção de amêndoas de cacau (treobroma cacao l.) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau

Info

Publication number
BRPI0800944A2
BRPI0800944A2 BRPI0800944-9A BRPI0800944A BRPI0800944A2 BR PI0800944 A2 BRPI0800944 A2 BR PI0800944A2 BR PI0800944 A BRPI0800944 A BR PI0800944A BR PI0800944 A2 BRPI0800944 A2 BR PI0800944A2
Authority
BR
Brazil
Prior art keywords
cocoa
fermentation process
during
aromatic
obtaining
Prior art date
Application number
BRPI0800944-9A
Other languages
English (en)
Inventor
Dario Ahnert
Albertus Bernardus Eskes
Original Assignee
Dario Ahnert
Albertus Bernardus Eskes
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 Dario Ahnert, Albertus Bernardus Eskes filed Critical Dario Ahnert
Priority to BRPI0800944-9A priority Critical patent/BRPI0800944A2/pt
Priority to EP09711977A priority patent/EP2456321A2/en
Priority to PCT/BR2009/000048 priority patent/WO2009103137A2/en
Publication of BRPI0800944A2 publication Critical patent/BRPI0800944A2/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
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

Método para obtenção de amêndoas de cacau (Theobroma cacao L. ) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau. Esta invenção relacione-se a um método de obtenção de amêndoas de cacau, massa de cacau torrado, chocolates e outros produtos alimentícios derivados de sementes de cacau fermentadas e secas com um perfil aromático alterado através da adição de compostos ou produtos aromáticos na polpa de cacau antes ou durante o processo de fermentação de sementes frescas de cacau. Os compostos ou produtos aromáticos adicionados às sementes de cacau antes ou durante o processo de fermentação incluem entre outras partes vegetativas das plantas, sementes frescas com polpas aromáticas e polpas de sementes aromáticas frescas, liofilizadas, concentradas ou congeladas. O objetivo é obter produtos comestíveis de qualidades aromáticas diversificadas a base de sementes de cacau fermentadas e secas.
BRPI0800944-9A 2008-02-22 2008-02-22 método para obtenção de amêndoas de cacau (treobroma cacao l.) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau BRPI0800944A2 (pt)

Priority Applications (3)

Application Number Priority Date Filing Date Title
BRPI0800944-9A BRPI0800944A2 (pt) 2008-02-22 2008-02-22 método para obtenção de amêndoas de cacau (treobroma cacao l.) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau
EP09711977A EP2456321A2 (en) 2008-02-22 2009-02-19 Process for the fermentation of cocoa beans to modify their aromatic profile
PCT/BR2009/000048 WO2009103137A2 (en) 2008-02-22 2009-02-19 Process for the fermentation of cocoa beans to modify their aromatic profile

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BRPI0800944-9A BRPI0800944A2 (pt) 2008-02-22 2008-02-22 método para obtenção de amêndoas de cacau (treobroma cacao l.) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau

Publications (1)

Publication Number Publication Date
BRPI0800944A2 true BRPI0800944A2 (pt) 2009-10-06

Family

ID=40985968

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0800944-9A BRPI0800944A2 (pt) 2008-02-22 2008-02-22 método para obtenção de amêndoas de cacau (treobroma cacao l.) e massa de cacau torrado ("liquors"), para fazer chocolate, com sabor diversificado através da adição de ingredientes aromáticos à polpa do cacau antes ou durante o processo de fermentação de sementes frescas de cacau

Country Status (3)

Country Link
EP (1) EP2456321A2 (pt)
BR (1) BRPI0800944A2 (pt)
WO (1) WO2009103137A2 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012139096A1 (en) * 2011-04-08 2012-10-11 Archer Daniels Midland Company Fruity flavored cocoa products and processes for producing such cocoa products
EP2773218B2 (en) 2011-11-03 2020-01-22 Chr. Hansen A/S Enhancement of cocoa quality and flavor by using pichia kluyveri yeast starter culture for cocoa fermentation
GB2525555B (en) 2013-02-20 2018-05-09 Mars Inc Methods of processing cocoa
CN104263515B (zh) * 2014-10-10 2019-10-15 中国热带农业科学院热带作物品种资源研究所 番荔枝花香精及其应用
WO2021048869A1 (en) * 2019-09-14 2021-03-18 Lovely Professional University A novel double fermentation process for fruit flavored chocolate with antioxidant properties
EP3837988A1 (en) 2019-12-20 2021-06-23 Albertus Bernardus Eskes Improved cocoa bean quality by enhanced fermentation technology

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1297694A (pt) * 1970-03-05 1972-11-29
DE2231153A1 (de) * 1972-06-26 1974-01-10 Drevici Kux Ursula Dr Verfahren zur getrennten gewinnung von kakaobohnen und kakaobohnenschalen
EP0749694A1 (fr) * 1995-06-20 1996-12-27 Societe Des Produits Nestle S.A. Traitement enzymatique du cacao
AU2002321117C9 (en) * 2001-10-30 2013-11-07 Societe Des Produits Nestle S.A. Chocolate flavour manipulation

Also Published As

Publication number Publication date
WO2009103137A2 (en) 2009-08-27
EP2456321A2 (en) 2012-05-30
WO2009103137A3 (en) 2009-10-15

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