DK0614613T3 - Fremgangsmåde til fremstilling af hvide kakaokerner - Google Patents
Fremgangsmåde til fremstilling af hvide kakaokernerInfo
- Publication number
- DK0614613T3 DK0614613T3 DK93113165T DK93113165T DK0614613T3 DK 0614613 T3 DK0614613 T3 DK 0614613T3 DK 93113165 T DK93113165 T DK 93113165T DK 93113165 T DK93113165 T DK 93113165T DK 0614613 T3 DK0614613 T3 DK 0614613T3
- Authority
- DK
- Denmark
- Prior art keywords
- beans
- nibs
- cacao
- making white
- cocoa kernels
- Prior art date
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
- A23G1/002—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
- 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
- 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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
- A23G1/047—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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/06—Apparatus for preparing or treating cocoa beans or nibs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Processes Of Treating Macromolecular Substances (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5078784A JP2631805B2 (ja) | 1992-03-24 | 1993-03-12 | 白色カカオニブの製造方法とそれを使用した食品 |
Publications (1)
Publication Number | Publication Date |
---|---|
DK0614613T3 true DK0614613T3 (da) | 1999-01-25 |
Family
ID=13671519
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK93113165T DK0614613T3 (da) | 1993-03-12 | 1993-08-17 | Fremgangsmåde til fremstilling af hvide kakaokerner |
Country Status (9)
Country | Link |
---|---|
US (1) | US5395635A (de) |
EP (1) | EP0614613B1 (de) |
JP (1) | JP2631805B2 (de) |
KR (1) | KR940020943A (de) |
AT (1) | ATE165952T1 (de) |
CA (1) | CA2104887A1 (de) |
DE (1) | DE69318536T2 (de) |
DK (1) | DK0614613T3 (de) |
ES (1) | ES2117075T3 (de) |
Families Citing this family (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2347043A1 (en) * | 1998-10-15 | 2000-04-27 | Kraft Jacobs Suchard R & D, Inc. | Low-flavor cocoa, a method of its production and a use thereof |
US6403133B1 (en) | 2000-06-20 | 2002-06-11 | Nestec S.A. | Cocoa product preparation |
US6828564B2 (en) | 2002-07-08 | 2004-12-07 | Photodetection Systems, Inc. | Distributed coincidence processor |
US7115875B1 (en) | 2004-02-17 | 2006-10-03 | Photodetection Systems, Inc. | PET scanner with photodetectors and wavelength shifting fibers |
GB2414393B (en) * | 2004-05-24 | 2008-06-11 | Natraceutical Sa | Process for producing cocoa polyphenol concentrate |
ES2601558T3 (es) * | 2006-10-05 | 2017-02-15 | Olam International Limited | Procedimiento de producción de polvo de cacao de brillo alto y composiciones relacionadas |
PL2005835T3 (pl) * | 2007-06-15 | 2011-11-30 | Kraft Foods R & D Inc | Ziarnka kakaowe o zmniejszonej aktywności oksydazy polifenolowej i o dużej zawartości polifenoli |
KR20100110302A (ko) * | 2007-11-19 | 2010-10-12 | 더 허쉬 컴퍼니 | 레드 코코아 성분, 레드 초콜릿 및 식료품의 제조 방법 |
GB0801119D0 (en) | 2008-01-22 | 2008-02-27 | Barry Callebaut Ag | Composition |
BRPI0916167B1 (pt) * | 2008-11-28 | 2018-04-10 | Olam International Limited | Método para remover contaminantes de caroços de cacau, licor de cacau e produto alimentício |
PL2241190T3 (pl) * | 2009-04-17 | 2012-03-30 | Kraft Foods R & D Inc | Sposób wytwarzania kakao o silnym smaku i zapachu |
SG178145A1 (en) | 2009-07-29 | 2012-03-29 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
KR101372344B1 (ko) * | 2012-04-10 | 2014-03-25 | 안영일 | 알칼리성 전해수를 이용한 카카오 조성물 가공방법 |
GB2525555B (en) * | 2013-02-20 | 2018-05-09 | Mars Inc | Methods of processing cocoa |
JP7295633B2 (ja) * | 2018-12-14 | 2023-06-21 | 玲子 狩野 | カカオ菓子生地の製造方法、カカオ菓子の製造方法及びカカオ菓子 |
WO2021066119A1 (ja) * | 2019-10-01 | 2021-04-08 | 株式会社明治 | 組成物及びその製造方法 |
CN112076284A (zh) * | 2020-10-12 | 2020-12-15 | 湖南衡岳中药饮片有限公司 | 一种无硫白及的趁鲜加工方法 |
JP6915927B1 (ja) * | 2020-12-16 | 2021-08-11 | 和海 松室 | カカオ豆菓子及びカカオティー用外皮の製造方法ならびにカカオ豆の処理方法 |
CN117355219A (zh) * | 2021-04-07 | 2024-01-05 | 株式会社明治 | 含有可可组合物的烘焙点心 |
WO2022215731A1 (ja) * | 2021-04-07 | 2022-10-13 | 株式会社明治 | カカオ組成物を含有する穀粉膨化食品 |
JPWO2022215733A1 (de) * | 2021-04-07 | 2022-10-13 | ||
CN117222323A (zh) * | 2021-04-07 | 2023-12-12 | 株式会社明治 | 含有可可组合物的软糖组合物 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR656410A (fr) * | 1928-01-16 | 1929-05-07 | Procédé et dispositif pour la préparation de fèves fraîches de cacao | |
US2558854A (en) * | 1948-06-22 | 1951-07-03 | Gen Foods Corp | Cacao process and product |
GB714133A (en) * | 1951-11-12 | 1954-08-25 | Oskar Friedrich Kaden | A method of working up cocoa beans into cocoa paste or powder |
US2813795A (en) * | 1953-03-06 | 1957-11-19 | Verdurin Company | Process of treating cacao seeds |
US3056677A (en) * | 1960-04-07 | 1962-10-02 | Gen Foods Corp | Process for preparing a cacao product |
DE1815972C3 (de) * | 1968-12-04 | 1974-08-01 | Carle & Montanari S.P.A., Mailand (Italien) | Verfahren zum Imprägnieren von Kakaobohnen und -kernen |
US4331692A (en) * | 1971-07-23 | 1982-05-25 | Ulla Drevici | Cocoa fruits and products |
GB2059243B (en) * | 1979-09-24 | 1983-06-08 | Anvar | Process for the fermentation of cocoa beans |
TW226324B (de) * | 1990-02-12 | 1994-07-11 | Nestle Sa |
-
1993
- 1993-03-12 JP JP5078784A patent/JP2631805B2/ja not_active Expired - Fee Related
- 1993-08-17 ES ES93113165T patent/ES2117075T3/es not_active Expired - Lifetime
- 1993-08-17 EP EP93113165A patent/EP0614613B1/de not_active Expired - Lifetime
- 1993-08-17 AT AT93113165T patent/ATE165952T1/de not_active IP Right Cessation
- 1993-08-17 DE DE69318536T patent/DE69318536T2/de not_active Expired - Fee Related
- 1993-08-17 DK DK93113165T patent/DK0614613T3/da active
- 1993-08-19 KR KR1019930016136A patent/KR940020943A/ko not_active Application Discontinuation
- 1993-08-26 CA CA002104887A patent/CA2104887A1/en not_active Abandoned
- 1993-09-03 US US08/117,220 patent/US5395635A/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
ES2117075T3 (es) | 1998-08-01 |
KR940020943A (ko) | 1994-10-17 |
DE69318536D1 (de) | 1998-06-18 |
EP0614613B1 (de) | 1998-05-13 |
JP2631805B2 (ja) | 1997-07-16 |
CA2104887A1 (en) | 1994-09-13 |
EP0614613A1 (de) | 1994-09-14 |
DE69318536T2 (de) | 1998-09-17 |
JPH0716059A (ja) | 1995-01-20 |
US5395635A (en) | 1995-03-07 |
ATE165952T1 (de) | 1998-05-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DK0614613T3 (da) | Fremgangsmåde til fremstilling af hvide kakaokerner | |
US5888562A (en) | Enzymatic treatment of cocoa | |
US20120027889A1 (en) | Process for making a cocoa product | |
Hoskin et al. | Chemistry of flavour development in chocolate | |
RU2318394C2 (ru) | Манипулирование ароматом шоколада | |
AU2002317849C1 (en) | Manipulation of chocolate flavour | |
AU2002321117A1 (en) | Chocolate flavour manipulation | |
AU2002317849A1 (en) | Manipulation of chocolate flavour | |
FR2670090B1 (fr) | Procede de preparation de bases proteiques pour la fabrication d'aromes. | |
WO2018155628A1 (ja) | カカオ酵素処理物の製造方法 | |
GB2370213A (en) | Chocolate flavour manipulation | |
ATE75920T1 (de) | Verfahren zur aromatisierung von lebensmitteln durch hefebehandlung und so erhaltenen lebensmittel. | |
GB2381433A (en) | Reduction and addition of flavours in chocolate |