EP3986150A1 - Produkt, enthaltend kakao und einen oder mehrere süssende stoffe, verfahren zum herstellen von derartigen produkten, insbesondere von schokoladenprodukten oder schokoladenartigen produkten, verwendung eines derartigen produktes, zum beispiel zum herstellen von schokoladenprodukten oder schokoladenartigen produkten - Google Patents
Produkt, enthaltend kakao und einen oder mehrere süssende stoffe, verfahren zum herstellen von derartigen produkten, insbesondere von schokoladenprodukten oder schokoladenartigen produkten, verwendung eines derartigen produktes, zum beispiel zum herstellen von schokoladenprodukten oder schokoladenartigen produktenInfo
- Publication number
- EP3986150A1 EP3986150A1 EP20733524.1A EP20733524A EP3986150A1 EP 3986150 A1 EP3986150 A1 EP 3986150A1 EP 20733524 A EP20733524 A EP 20733524A EP 3986150 A1 EP3986150 A1 EP 3986150A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- chocolate
- cocoa
- products
- product
- sweetening
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
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
- A23G1/30—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
- A23G1/0003—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
- A23G1/0026—Mixing; Roller milling for preparing chocolate
- A23G1/0033—Chocolate refining, i.e. roll or mill refining
-
- 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
- A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or drying
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
Definitions
- Product containing cocoa and one or more sweetening substances Method for producing such products, in particular chocolate products or chocolate-like products, use of such a product, for example for producing chocolate products or chocolate-like products
- the invention relates to a product containing cocoa and one or more sweet substances and one or more fillers.
- the invention also relates to a method for producing such a product, in particular for producing chocolate products or chocolate-like products.
- the invention also relates to the use of such products.
- State of the art
- the main interest of the chocolate confectionery industry is derived from this, for example to develop chocolates with a significantly reduced calorie density and to use natural components for sweetening and as fillers in such products.
- chocolate according to Codex Alimentarius and the national legislation derived from it describes it as a product made from cocoa products and types of sugar, which contains at least 35% total cocoa solids, of which at least 18% cocoa butter and at least 14% fat-free cocoa solids.
- a low-fat confectionery product consisting of a water-in-oil emulsion with at least 60% by weight of water phase and a maximum of 20% by weight of fat, in which the water-in-oil emulsion Having chocolate particles and at least one structuring component.
- Polysaccharides (especially carageenans) and / or proteins are addressed as the latter.
- Thickening and / or sweetening components from the cocoa pod are not named. Fibers and their beneficial nutritional properties are also not included (not even in general). The use of fruit juice concentrates and the obsolete use of thickening / gelling additives (here carrageenan) is also not considered.
- WO 2014/118489 discloses particle-stabilized food compositions based on w / o and o / w emulsion systems and a process for producing these, which are used to produce low-calorie chocolate systems. The use of fruit juices is mentioned as the dispersed water phase.
- Thickening and / or sweetening components from the cocoa pod are not named. Fibers and their beneficial nutritional properties are also not included, not generally. The use of fruit juice concentrates is also not mentioned.
- EP 3 498 102 A1 describes a chocolate product in which the poly-saccharide content is to be reduced and a predetermined pH value is to be set, where the product is then dried.
- No. 4,206,245 A describes the extraction of the juice from a cocoa pod and the isolation of hydrocolloid as well as the production of mixtures with food, beverages or industrial products.
- the colloid is used as a thickener and stabilizer in suspensions. task
- the invention is initially based on the object of creating a product containing cocoa and one or more sweetening substances.
- Another object of the invention is to provide a method with which such products can be manufactured.
- the invention is based on the object of using such a product for the manufacture of chocolate products or chocolate-like products.
- a product containing cocoa and one or more sweetening substances in which the sweetening substance or all sweetening substances are made from parts of the cocoa pod, namely from the cocoa fruit pulp, with or without the placenta as part of the pulp , and / or have been wholly or partially replaced by components obtained from the cocoa peel for sweetening and enriching with fiber.
- the conventional sugar as a sweetening component is replaced by a sweetening juice obtained from the cocoa fruit pulp or the so-called placenta as part of the pulp, or preferably a concentrate made from this juice, depending on the recipe.
- the conventional sugar component in its function as a filler is replaced by cellulose fiber particles, also obtained from the cocoa fruit pulp (including placenta) and / or obtained from the cocoa fruit peel.
- the chocolate product according to the invention or the chocolate-like product according to the invention contains a concentrate of cocoa pulp or cocoa pulp juice in fluid / semi-fluid or powder form, dispersed or suspended in cocoa butter or in a fat mixture relevant for chocolate-like products.
- Such concentrates are made either from cocoa pulp juice or a mixture of the same with cellulose fiber fractions from the cocoa fruit pulp and / or the inner layers of the cocoa pod and partially or completely replace the sugar as a sweetening component in the chocolate product in question or the respective chocolate-like product.
- the above-mentioned cellulose fiber fractions from the cocoa fruit pulp and / or the inner layers of the cocoa fruit peel represent a natural dry food substance that partially or even completely contains the sugar in chocolate products or chocolate-like products. constantly replaced according to the invention in its decisive conventionally used property as a bulk filler / dry substance (bulking agent).
- the concentration of the substances is highest in the endocarp (60%), while the mesocarp has the main mass (approx. 50%) of both the crude fiber and the cellulose.
- the epicarp is the most "lignified" pericarp.
- the two inner endocarp and mesocarp layers are used. These affect approx. 70-95% of the dry matter of the cocoa peel.
- the product is characterized in that the sweetening component originating from the cocoa fruit consists of the juice or a juice concentrate of the cocoa fruit pulp.
- the sweetening component originating from the cocoa fruit consists of the juice or a juice concentrate of the cocoa fruit pulp.
- Such a product can be adjusted to a significantly reduced calorie density compared to sugar and thus enables the production of naturally (from components of the cocoa pod) sweetened chocolate products or chocolate-like products.
- sustainability aspects are addressed in a special way, since on the one hand the additional use of cocoa pod parts enables a reduction in organic waste ("Waste Reduction") and, on the other hand, additional added value and a corresponding income for cocoa farmers.
- fillers obtained from the cocoa pulp and / or the cocoa peel are added to the product, in particular fibrous materials in the form of dry powder and / or in the form of moist powder swollen with water absorption and / or in paste form.
- the filler consists of components of the inner layers of the cocoa pod - endocarp and mesocarp.
- the product is characterized in that it has a calorie density that is 10 to 50%, corresponding to 60 to 300 kcal / 100g product, preferably 15 to 33%, corresponding to 90 to 198 kcal / 100g product, lower than conventional chocolate products or chocolate-like products having.
- the latter have an average calorie density between approx. 580-620 kcal / 100g (average approx. 600 kcal / 100g).
- the product is promising both from a nutritional point of view and from a sustainability point of view:
- aqueous components / concentrates from cocoa pulp juice in disperse droplet form as well as (ii) fiber components, which either contribute to theological stabilization (gel formation with the development of a flow limit) of the aqueous fluid droplets or also as dry or disperse swollen by water absorption
- fiber components which either contribute to theological stabilization (gel formation with the development of a flow limit) of the aqueous fluid droplets or also as dry or disperse swollen by water absorption
- Components in the continuous fat phase can be present, a significant part of the fat content used in conventional chocolate products can be replaced and the calorie density can be reduced significantly (> 30%).
- the cocoa fibers used consist of a mixture of soluble (for example pectins) and insoluble (for example cellulose) fiber components and are of high value from a nutritional point of view, as they enrich the anaerobic product fermentation in the human colon by producing short-chain fatty acids. The latter is said to have a protective effect with regard to the development of colon cancer.
- the value chain of the cocoa fruit is significantly improved by the procedure according to the invention. Up to around 40% of the previously unused parts of the cocoa pod are upgraded and returned to the nutritional cycle. Both the fruit peel and the fruit pulp have not yet been used and are part of “food waste” after the harvest. Such organic waste is usually dumped in dumps, which is a burden for people and the environment as a result of uncontrolled fermentation / composting.
- the processing and use of the cocoa fruit parts according to the invention both improve resource efficiency and increase the potential for generating income for cocoa farmers in West Africa by up to 30%.
- juice is obtained from the cocoa fruit pulp and then further processed into concentrate and mixed homogeneously into a chocolate mass or into a chocolate-like mass. It is particularly advantageous if, according to claim 8, juice is obtained or treated from the cocoa fruit pulp by means of a thermal and / or mechanical and / or enzymatic process and added homogeneously to the chocolate mass or chocolate-like mass according to the recipe.
- Another advantageous procedure is characterized in that from parts of the cocoa pod, namely the cocoa pod and / or the cocoa pod pulp, fibers are obtained by wet comminution and subsequent drying, as a concentrate, solid or powder, which are homogeneous to the chocolate product or the chocolate-like product to be added.
- the sweetening juice concentrate is obtained from the cocoa fruit pulp by means of a membrane separation process or vacuum evaporation with dehydration. This results in a gentle production of the sweetening juice - for example as a concentrate - obtained.
- a further procedure according to the invention is characterized in that the incorporation of fiber powders obtained from the cocoa fruit pulp or parts of the cocoa fruit peel of the cocoa fruit into chocolate products or into chocolate-like products is carried out by mixing these powders into cocoa mass / milk powder premixes, the latter also including an an part of sugar can be added, and this mixture on a roughing mill next pre-rolled and then finely comminuted on a multi-roll, in particular five-roll mill or some other comminution device to particle sizes x90.3 (90 percentile percentile of the particle volume distribution) of ⁇ 100 micrometers, preferably ⁇ 30 micrometers, and thus a so-called main mixing phase II is produced, which in a subsequent step is dry-conched based on the conventional chocolate production process and thereby deagglomerated and subjected to a flavor preparation
- the procedure according to claim 12 is characterized in that the incorporation of the sweetening juice concentrate obtained from the cocoa fruit pulp or from powders produced therefrom by drying is initially carried out by fine dispersion in a cocoa butter melt using dispersing devices, preferably rotor / stator dispersing systems, and, starting from concentrates, a W / O emulsion system, starting from powders, a suspension system as a so-called main mixed phase I is generated.
- dispersing devices preferably rotor / stator dispersing systems
- a further inventive method is characterized in that the main mixing phases I and II are combined in a second conching process step following the dry conching process of main mixing phase II and below 0.1 to 1% by weight, preferably 0.3 to 0.5% by weight, Lecithin addition are mixed in such a way that product homogeneity without agglomerate formation> 100 micrometers, preferably 30 micrometers, is achieved.
- a procedure according to claim 14 is particularly advantageous, wherein the homogeneous, complete chocolate mixture removed from the second conching process step, consisting of the main mixing phases I and II, is tempered in subsequent process steps, comparable to the conventional chocolate production process, filled in molds or formed as a strand and then is cooled, molded and packaged.
- a product according to the invention consisting of cocoa components and sweetening substances, the latter being partially or completely made from parts of the cocoa pod, namely the cocoa peel and / or the cocoa pulp, and / or in addition to their sweetening Property also cause the chocolate product or chocolate-like product to be enriched with fiber.
- chocolate products and chocolate-like products can be recipe-specific not only with reduced calories and sweetened with components obtained from the cocoa pulp, but also with fiber components obtained from the cocoa pulp (including embryo) or the cocoa pod in the consistency corresponding to the shear resistance in the mouth.
- the invention - partly schematically - illustrated for example. Show it:
- FIG. 1 shows a cocoa fruit, partly in cross-section, partly in longitudinal section
- FIG. 2 shows components and microstructures of product subsystems designated as main mixing phase I and main mixing phase II, which in the overall mixture form the structure of the chocolate or chocolate shop-like masses according to the invention
- the cocoa pod 1 is cucumber-shaped and approx. 15 to 25 cm long, 7 to 10 cm thick, surrounded by a 10 to 15 mm thick cocoa pod 2 and, embedded in fruit pulp (pulp) 3, carries twenty-five to fifty seeds, the cocoa beans 4 Only the latter have so far been used as raw materials for cocoa or chocolate products or chocolate-like masses.
- Fibers can be found on the inside 5 of the cocoa pod 2, for example.
- the chocolate product or the chocolate-like product according to the invention includes a concentrate of cocoa fruit pulp 3 or cocoa fruit pulp juice in fluid or semi-fluid or powder form in cocoa butter or in a fat mixture relevant for chocolate-like products.
- Such concentrates are made either from cocoa fruit pulp juice or a mixture of the same with cellulose fiber fractions from the cocoa fruit pulp or fibers of the inside 5 of the cocoa fruit shell 2 and replace the sugar partially or completely as a sweetening component.
- the above-mentioned cellulose fiber components from the cocoa fruit pulp 3 or the inside 5 of the cocoa fruit shell 2 in powder form represent a natural dry food juice which can partially or even completely replace the sugar in chocolate products or chocolate-like products in its conventional properties as a dry substance (bulking agent).
- the structural design of a sol- FIG. 2 shows in detail the chocolate product or chocolate-like product according to the invention.
- a pasty, water-continuous, fine-particle suspension of about 50.3 approx. 50 to 100 micrometers is produced by means of wet grinding in a wet mill, for example in a disk mill.
- This is then concentrated and on certain rheological properties, for example zero viscosity of approx. 40 mPas-1 Pas and water activity (aw value) through gentle evaporation, for example vacuum evaporation, at a maximum of 60 to 80 degrees, with more liquid concentrates or in a first concentration step, possibly also by means of a membrane process.
- the resulting water-continuous concentrate is finely dispersed in a cocoa butter-fat mixture melt and a W / O emulsion structure is thus produced.
- This is referred to below as the fruit sweet emulsion and represents the so-called main mixing phase I.
- the cocoa butter-fat mixture melt used can optionally be conventionally pre-crystallized / tempered or preferably brought into a pre-crystallized state with a seed crystal suspension - typically containing ⁇ V and / or ⁇ VI crystals.
- this instead of the pre-crystallized cocoa butter-fat mixture melt, this can also be used without pre-crystallization.
- preference is given to using rotor-stator dispersing devices or kneading devices.
- a cocoa butter / fat mixture melt with cocoa mass and / or milk powder fractions dispersed in this and, in particular, powder made from fiber components of cocoa pod 2 and / or cocoa fruit pulp 3 ( cocoa fiber powder) is used as so-called main mixing phase II generated.
- cocoa fiber powder is produced by dry comminution of sufficiently pre-dried cocoa fruit pulp 3 and / or the inner cocoa fruit shell fraction, for example by means of a pin, impact, ball or roller mill. If necessary, wet comminution and subsequent drying can also be considered.
- the wet-shredded fibers can also be mixed directly into the cocoa butter / fat mixture melt without further drying, which has the particular advantage of additional water incorporation into the product over the water absorbed into the fibers due to their swelling
- the mixing and crushing of the main mixing phase II is preferably carried out on pre-rolling and five-rolling mills and a subsequent dry conching process step (see Figures 3 (h) and (i) and 4 (11) to (13)) .
- dry conching means without any additional fat / fat addition (see conventional chocolate production).
- the flow properties of the main mixing phase II depend on:
- the mixing of the two main mixing phases I and II is preferably carried out after the main mixing phase II has been dry-conched (see first conching process step) in a second conching process step, which is designed and carried out more gently than the first conching process step.
- additional emulsifier e.g. lecithin
- the resulting flowable product is tempered, depending on the recipe and / or process-based conditions, and either poured into a mold or shaped using nozzles and, after cooling or shaping, it is packaged (see Fig. 3, (k) to (n); Fig. 4 ( 6), (14) to (16). 3 gives a detailed schematic overview of this procedure described above.
- Possible emulsifiers for producing W / O emulsions for producing main mixed phase I are, for example, lecithin (s) and / or PGPR (polyglycerol poly ricinoleate) with about 0.1 to 1% by volume, preferably 0.3-0.5% by weight of the cocoa butt ter / fat mixture (O phase) provided.
- lecithin s
- PGPR polyglycerol poly ricinoleate
- an 01 / W / 02 emulsion is generated, the inner oil phase (oil) optionally containing polyunsaturated oils with cocoa antioxidants dissolved / dispersed therein (for example flavanols: catechin epicatechin) and fat-soluble vitamins can be added.
- the homogeneity of the structure of the resulting mixture from the main mixing phases I and II is used as a measure of the gentle treatment when mixing the main mixing phases I and II.
- an increased interaction of the disperse fruit juice concentrate droplets from main mixing phase I with shredded fiber particles from main mixing phase II can be expected, which lead to the formation of larger agglomerates can.
- the second conching process step is considered to be sufficiently gentle. In terms of fluid mechanics, this means that it was avoided to exceed critical shear stress limits, which would lead to an undesired change in the resulting chocolate structure due to agglomeration of particulate solid components and the juice / concentrate emulsion droplets.
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- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102019004355.3A DE102019004355A1 (de) | 2019-06-24 | 2019-06-24 | Produkt, enthaltend Kakao und einen oder mehrere süßende Stoffe, Verfahren zum Herstellen von derartigen Produkten, insbesondere von Schokoladenprodukten oder schokoladenartigen Produkten, Verwendung eines derartigen Produktes, zum Beispiel zum Herstellen von Schokoladenprodukten oder schokoladenartigen Produkten |
PCT/EP2020/000110 WO2020259864A1 (de) | 2019-06-24 | 2020-06-05 | Produkt, enthaltend kakao und einen oder mehrere süssende stoffe, verfahren zum herstellen von derartigen produkten, insbesondere von schokoladenprodukten oder schokoladenartigen produkten, verwendung eines derartigen produktes, zum beispiel zum herstellen von schokoladenprodukten oder schokoladenartigen produkten |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3986150A1 true EP3986150A1 (de) | 2022-04-27 |
Family
ID=71105439
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP20733524.1A Pending EP3986150A1 (de) | 2019-06-24 | 2020-06-05 | Produkt, enthaltend kakao und einen oder mehrere süssende stoffe, verfahren zum herstellen von derartigen produkten, insbesondere von schokoladenprodukten oder schokoladenartigen produkten, verwendung eines derartigen produktes, zum beispiel zum herstellen von schokoladenprodukten oder schokoladenartigen produkten |
Country Status (5)
Country | Link |
---|---|
US (1) | US20220240535A1 (de) |
EP (1) | EP3986150A1 (de) |
CA (1) | CA3145353A1 (de) |
DE (1) | DE102019004355A1 (de) |
WO (1) | WO2020259864A1 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP4201218A1 (de) * | 2021-12-22 | 2023-06-28 | Alfred Ritter GmbH & Co. KG | Verfahren zur aufbereitung eines kakaostrunks für die herstellung von lebensmitteln |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4206245A (en) * | 1971-07-23 | 1980-06-03 | Noe Drevici | Complete utilization of cocoa fruits and products |
CH666385A5 (fr) | 1985-07-09 | 1988-07-29 | Midial | Composition a base de cacao pour la preparation de boissons par dissolution dans l'eau. |
FR2859617B1 (fr) | 2003-09-17 | 2007-06-08 | Hameur Sa | Appareil d'extraction du jus et de la pulpe de produits vegetaux, a rendement ameliore |
DE602005009951D1 (de) | 2005-08-31 | 2008-11-06 | Nestec Sa | Konfektprodukten mit niedrigem Fettgehalt |
US20130316056A1 (en) | 2012-05-03 | 2013-11-28 | Rafael Parducci | Process For Producing Cacao Puree Of High Purity And Yield |
WO2014118489A1 (en) | 2013-02-04 | 2014-08-07 | Kraft Foods R&D Inc. | Particle-stabilised colloidal food composition and process for the preparation thereof |
PT3345485T (pt) * | 2015-07-08 | 2020-07-03 | Odc Lizenz Ag | Produtos de cacau à base de grãos de cacau não fermentados e métodos para preparar os mesmos |
SI3308650T1 (sl) | 2015-07-08 | 2021-01-29 | Odc Lizenz Ag | Čokolada, čokoladi podobni izdelki, komplet za izdelavo čokolade in postopki za pripravo le-te |
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 |
EP3837989A1 (de) * | 2017-12-14 | 2021-06-23 | Société des Produits Nestlé S.A. | Lebensmittelprodukte, zutaten, verfahren und verwendungen |
CA3056180A1 (en) * | 2018-02-02 | 2019-08-08 | Daniel Festring | Chocolate products, ingredients, processes and uses |
WO2020038906A1 (en) * | 2018-08-20 | 2020-02-27 | Cabosse Naturals Nv | Cacao pod husk powder, method of its preparation and its use in food, pharmaceutical and cosmetic compositions |
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2019
- 2019-06-24 DE DE102019004355.3A patent/DE102019004355A1/de not_active Withdrawn
-
2020
- 2020-06-05 US US17/622,354 patent/US20220240535A1/en active Pending
- 2020-06-05 CA CA3145353A patent/CA3145353A1/en active Pending
- 2020-06-05 WO PCT/EP2020/000110 patent/WO2020259864A1/de unknown
- 2020-06-05 EP EP20733524.1A patent/EP3986150A1/de active Pending
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DE102019004355A1 (de) | 2020-12-24 |
WO2020259864A1 (de) | 2020-12-30 |
CA3145353A1 (en) | 2020-12-30 |
US20220240535A1 (en) | 2022-08-04 |
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