ES2161967T3 - Tratamiento enzimatico del cacao. - Google Patents

Tratamiento enzimatico del cacao.

Info

Publication number
ES2161967T3
ES2161967T3 ES96201692T ES96201692T ES2161967T3 ES 2161967 T3 ES2161967 T3 ES 2161967T3 ES 96201692 T ES96201692 T ES 96201692T ES 96201692 T ES96201692 T ES 96201692T ES 2161967 T3 ES2161967 T3 ES 2161967T3
Authority
ES
Spain
Prior art keywords
cocoa
brebaje
liquor
days
enzymatic treatment
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.)
Expired - Lifetime
Application number
ES96201692T
Other languages
English (en)
Inventor
Carl Erik Hansen
Anthony Klueppel
Eric Raetz
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
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 Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2161967T3 publication Critical patent/ES2161967T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

PROCEDIMIENTO DE TRATAMIENTO DE UN BREBAJE O DE UN LICOR DE CACAO, EN EL QUE SE PREPARAR UN BREBAJE O UN LICOR DE HABAS DE CACAO FERMENTADAS DE 1 A 15 DIAS, SE MEZCLA CON AL MENOS UNA PROTEASA EN UN MEDIO ACUOSO PH 3-8, Y SE INCUBA LA MEZCLA DURANTE UN TIEMPO Y UNA TEMPERATURA SUFICIENTE PARA OBTENER AL MENOS 10 (MU)MOL DE AMINOACIDOS HIDROFOBOS POR G DE MATERIA SECA Y AL MENOS 1,4 VECES MAS DE PRODUCTO DE HIDROLISIS RESPECTO A LOS PRESENTES INICIALMENTE EN LAS HABAS DE CACAO. COMPOSICION QUE COMPRENDE UN BREBAJE O UN LICOR DE HABAS DE CACAO FERMENTADAS DE 1 A 15 DIAS, Y UNA PROTEASA TECNICA Y/O UNA INVERTASA TECNICA. CACAO OBTENIDO POR TORREFACCION DE LA COMPOSICION SEGUN LA INVENCION.
ES96201692T 1995-06-20 1996-06-18 Tratamiento enzimatico del cacao. Expired - Lifetime ES2161967T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP95201668A EP0749694A1 (fr) 1995-06-20 1995-06-20 Traitement enzymatique du cacao

Publications (1)

Publication Number Publication Date
ES2161967T3 true ES2161967T3 (es) 2001-12-16

Family

ID=8220394

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96201692T Expired - Lifetime ES2161967T3 (es) 1995-06-20 1996-06-18 Tratamiento enzimatico del cacao.

Country Status (26)

Country Link
US (1) US5888562A (es)
EP (2) EP0749694A1 (es)
JP (1) JPH09156A (es)
KR (1) KR970000051A (es)
CN (1) CN1146862A (es)
AR (1) AR002538A1 (es)
AT (1) ATE205365T1 (es)
AU (1) AU697619B2 (es)
CA (1) CA2179533A1 (es)
CO (1) CO4750598A1 (es)
CZ (1) CZ179796A3 (es)
DE (1) DE69615105T2 (es)
DK (1) DK0755632T3 (es)
ES (1) ES2161967T3 (es)
HU (1) HU219572B (es)
IL (1) IL118678A (es)
MX (1) MX9602397A (es)
MY (1) MY114713A (es)
NZ (1) NZ286835A (es)
PE (1) PE20398A1 (es)
PL (1) PL314868A1 (es)
PT (1) PT755632E (es)
SG (1) SG50740A1 (es)
TR (1) TR199600516A2 (es)
YU (1) YU37796A (es)
ZA (1) ZA965206B (es)

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DE69724940T2 (de) * 1997-07-02 2004-07-29 Société des Produits Nestlé S.A. Aromaextrakt
EP1121020B1 (en) * 1998-10-15 2004-07-07 Kraft Foods R&D, Inc. Low-flavor cocoa, a method of its production and a use thereof
US7407678B2 (en) 1998-11-20 2008-08-05 Chi's Research Corporation Method for enzymatic treatment of a vegetable composition
US6576275B1 (en) * 1999-02-02 2003-06-10 Archer-Daniels-Midland Company Process for extracting polyphenolic antioxidants from purine-containing plants
US7597922B2 (en) * 1999-05-18 2009-10-06 Nestec S.A. System for dispensing a liquid beverage concentrate
US7060315B2 (en) * 2001-03-23 2006-06-13 Nestec S.A. Aroma-containing components
FR2810242B1 (fr) * 2000-06-16 2003-01-17 Nuxe Lab Composition cosmetique et/ou dermatologique a base d'extraits de cacao
GB0103618D0 (en) * 2001-02-14 2001-03-28 Nestle Sa Enzymatically hydrolysed cocoa in chocolate flavour reactions
GB2370213A (en) * 2000-12-20 2002-06-26 Nestle Sa Chocolate flavour manipulation
JP4181411B2 (ja) * 2001-03-23 2008-11-12 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 安定化した芳香供給成分およびこれを含む食材
AU2002319274A1 (en) 2001-07-06 2003-01-21 Societe Des Produits Nestle S.A. Carboxypeptidase of cocoa
EP1308094A3 (en) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Chocolate crumb flavour manipulation
CN1635837A (zh) * 2001-10-30 2005-07-06 雀巢产品有限公司 巧克力风味的控制
CN1582117B (zh) * 2001-10-30 2010-05-12 雀巢产品有限公司 巧克力风味的控制
JP4651944B2 (ja) * 2002-02-07 2011-03-16 ザ トラスティース オブ コロンビア ユニバーシティ イン ザ シティ オブ ニューヨーク 殺精子剤および殺菌剤からの粘膜刺激の予防のための亜鉛塩組成物
US7879365B2 (en) * 2002-02-07 2011-02-01 The Trustees Of Columbia University In The City Of New York Zinc salt compositions for the prevention of dermal and mucosal irritation
DE60220016T2 (de) * 2002-03-20 2008-01-10 Société des Produits Nestlé S.A. Kakaoextrakt mit niedrigem Fettgehalt
JP2007534620A (ja) * 2003-07-17 2007-11-29 ザ トラスティース オブ コロンビア ユニバーシティ イン ザ シティ オブ ニューヨーク 第４級アンモニウム化合物と精油および／またはその構成要素の相乗的組合せを含む抗菌組成物
DE10340739A1 (de) * 2003-09-04 2005-04-07 Satia Gmbh Verfahren zur enzymatischen Herstellung von Mono- und Diacylglycerid-haltigen Emulgatoren
AU2005291359B2 (en) * 2004-10-07 2011-10-13 Nestec S.A. Bioactive compositions, natural methods of producing them and computational methods for designing natural production processes
US20070286935A1 (en) * 2004-10-07 2007-12-13 Nestec S.A. Bioactive Compositions, Natural Methods of Producing Them and Computational Methods for Designing Natural Production Processes
KR20070007556A (ko) * 2005-07-11 2007-01-16 엘지전자 주식회사 식기 세척기 및 그 제어방법
JP4758169B2 (ja) * 2005-08-09 2011-08-24 長谷川香料株式会社 カカオ酵素処理物およびその製造方法
KR100738648B1 (ko) * 2005-12-30 2007-07-11 씨제이 주식회사 단백질 분해 효소를 첨가한 된장의 제조방법 및 된장
US7759327B2 (en) * 2006-01-06 2010-07-20 The Trustees Of Columbia University In The City Of New York Compositions containing zinc salts for coating medical articles
CN101073366B (zh) * 2007-06-19 2010-12-29 无锡华东可可食品有限公司 一种从可可豆中分离可可果仁的生产方法
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
BRPI0800944A2 (pt) * 2008-02-22 2009-10-06 Dario Ahnert 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
AP2011005764A0 (en) * 2008-11-28 2011-06-30 Archer Daniels Midland Co Method of washing cocoa beans to improve the quality of the cocoa products obtained from such beans.
CN101445766B (zh) * 2008-12-17 2010-10-13 华宝食用香精香料（上海）有限公司 可可香料的制备方法、采用该方法所得到的产品及其用途
AU2010224226A1 (en) * 2009-03-11 2011-09-22 Cargill, Incorporated Process for making a cocoa product
CN102687838A (zh) * 2011-03-21 2012-09-26 广州市名花香料有限公司 一种制备可可提取物的方法
EP3471550A4 (en) 2016-06-16 2020-02-26 Sigma Phase, Corp. SYSTEM FOR PROVIDING A SINGLE PORTION OF FROZEN CONFECTIONERY
US10426180B1 (en) 2016-06-16 2019-10-01 Sigma Phase, Corp. System for providing a single serving of a frozen confection
US10334868B2 (en) 2016-06-16 2019-07-02 Sigma Phase, Corp. System for providing a single serving of a frozen confection
CN106417844A (zh) * 2016-09-27 2017-02-22 中国热带农业科学院香料饮料研究所 一种可可湿豆的发酵方法
EP3528645A1 (en) 2016-12-16 2019-08-28 Société des Produits Nestlé S.A. Oligosaccharides for flavour generation
DK201770469A1 (en) * 2017-06-16 2018-03-26 Spx Flow Tech Copenhagen A/S A method for drying fermented cocoa beans
CN112533485B (zh) 2018-03-20 2024-04-12 马斯公司 风味组合物和识别风味组合物的筛选方法
US10612835B2 (en) 2018-08-17 2020-04-07 Sigma Phase, Corp. Rapidly cooling food and drinks
US10543978B1 (en) 2018-08-17 2020-01-28 Sigma Phase, Corp. Rapidly cooling food and drinks
US11470855B2 (en) 2018-08-17 2022-10-18 Coldsnap, Corp. Providing single servings of cooled foods and drinks
US11781808B2 (en) 2019-04-09 2023-10-10 Coldsnap, Corp. Brewing and cooling a beverage
CN110881554B (zh) * 2019-11-08 2023-09-29 可可琳纳食品海门有限公司 一种改善可可粉风味的方法
US11337438B2 (en) 2020-01-15 2022-05-24 Coldsnap, Corp. Rapidly cooling food and drinks
TW202202790A (zh) 2020-06-01 2022-01-16 美商寇德斯納普公司 用於快速冷卻食物及飲料的冷凍系統
US11827402B2 (en) 2021-02-02 2023-11-28 Coldsnap, Corp. Filling aluminum cans aseptically

Family Cites Families (13)

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Publication number Priority date Publication date Assignee Title
US800448A (en) * 1904-11-23 1905-09-26 William Brown Kerr Process of making malted cocoa or chocolate.
US1854353A (en) * 1928-03-27 1932-04-19 Wallerstein Co Inc Process of making chocolate sirup and product thereof
US2965490A (en) 1959-04-02 1960-12-20 Gen Foods Corp Flavor product and process
US3970520A (en) * 1973-09-17 1976-07-20 General Foods Corporation Nutritionally improved foodstuffs
IE48036B1 (en) * 1977-10-18 1984-09-05 Nordstjernan Ab Process for the preparation of a hydrolysed product from whole corn,and such a product
JPS5733547A (en) * 1980-08-04 1982-02-23 Fuji Oil Co Ltd Preparation of chocolate
CH663324A5 (fr) 1985-11-07 1987-12-15 Nestle Sa Procede d'alcalinisation de cacao en phase aqueuse.
DE3871260D1 (de) * 1987-07-06 1992-06-25 Katayama Chemical Works Co Partielles abbauprodukt von proteinen, verfahren zu seiner herstellung und seine verwendung.
CA1335567C (en) * 1988-02-02 1995-05-16 Kyoichi Kagawa Lipid metabolism promoting agent
WO1990013228A1 (en) * 1989-05-12 1990-11-15 Otsuka Pharmaceutical Co., Ltd. Oligopeptide mixture and composition containing the same
GB8915571D0 (en) 1989-07-07 1989-08-23 Natural Environment Res Production of antigens by self-assembly of polypeptide components
US5162207A (en) 1989-07-07 1992-11-10 E. I. Du Pont De Nemours And Company Sucrose inducible expression vectors for bacillus sp.
CH679629A5 (en) * 1989-12-01 1992-03-31 Armin Prof Dr Sc Nat Fiechter Enzymatic digestion of plant materials, esp. cocoa - by treating comminuted material with enzymes in homogeniser

Also Published As

Publication number Publication date
KR970000051A (ko) 1997-01-21
HUP9601700A3 (en) 1998-03-02
CZ179796A3 (en) 1997-10-15
HUP9601700A2 (en) 1997-05-28
SG50740A1 (en) 1998-07-20
NZ286835A (en) 1998-07-28
PL314868A1 (en) 1996-12-23
JPH09156A (ja) 1997-01-07
CN1146862A (zh) 1997-04-09
IL118678A (en) 2000-01-31
EP0755632A2 (fr) 1997-01-29
EP0749694A1 (fr) 1996-12-27
CO4750598A1 (es) 1999-03-31
CA2179533A1 (en) 1996-12-21
MY114713A (en) 2002-12-31
AU5605996A (en) 1997-01-09
HU219572B (hu) 2001-05-28
DE69615105D1 (de) 2001-10-18
YU37796A (sh) 1998-08-14
DK0755632T3 (da) 2001-10-15
TR199600516A2 (tr) 1996-08-21
US5888562A (en) 1999-03-30
HU9601700D0 (en) 1996-08-28
EP0755632B9 (fr) 2002-05-15
ATE205365T1 (de) 2001-09-15
IL118678A0 (en) 1996-10-16
MX9602397A (es) 1997-02-28
AR002538A1 (es) 1998-03-25
EP0755632B1 (fr) 2001-09-12
AU697619B2 (en) 1998-10-15
DE69615105T2 (de) 2002-01-24
ZA965206B (en) 1997-12-19
PE20398A1 (es) 1998-04-20
EP0755632A3 (fr) 1997-03-19
PT755632E (pt) 2001-12-28

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