MX2022003957A - Composicion y metodo para producir la misma. - Google Patents

Composicion y metodo para producir la misma.

Info

Publication number
MX2022003957A
MX2022003957A MX2022003957A MX2022003957A MX2022003957A MX 2022003957 A MX2022003957 A MX 2022003957A MX 2022003957 A MX2022003957 A MX 2022003957A MX 2022003957 A MX2022003957 A MX 2022003957A MX 2022003957 A MX2022003957 A MX 2022003957A
Authority
MX
Mexico
Prior art keywords
composition
unbroken
cells
cacao bean
cacao
Prior art date
Application number
MX2022003957A
Other languages
English (en)
Inventor
Koki Matsuda
Fumito Miya
Jerchyuan Lin
Kaoru Higaki
Hiroyuki Utsunomiya
Original Assignee
Meiji Co Ltd
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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of MX2022003957A publication Critical patent/MX2022003957A/es

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
    • A23G1/02—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
    • A23G1/0003—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
    • A23G1/0006—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
    • 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
    • A23G1/0026—Mixing; Roller milling for preparing 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0046—Processes for conditioning chocolate masses for moulding
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Un objeto de la presente invención es proporcionar un material alimenticio derivado de granos de cacao que muestre poca filtración de aceite y varios alimentos que lo utilicen. Se proporciona una composición que tiene una distribución de tamaño de partícula en el rango de 10 µm a 1.5 mm, y que contiene células de grano de cacao intactas. También se proporciona una composición que contiene células de granos de cacao intactas, que tiene una relación de contenido de grasa libre del 60% en peso o inferior en base al contenido de aceite. Se proporciona además una composición que contiene 30% o más de células intactas en células de granos de cacao. Se proporciona además una composición que contiene células de grano de cacao intactas, que tiene una resistencia a la rotura de 3 kgf o menos.
MX2022003957A 2019-10-01 2020-10-01 Composicion y metodo para producir la misma. MX2022003957A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019181757 2019-10-01
PCT/JP2020/037486 WO2021066119A1 (ja) 2019-10-01 2020-10-01 組成物及びその製造方法

Publications (1)

Publication Number Publication Date
MX2022003957A true MX2022003957A (es) 2022-07-21

Family

ID=75337082

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022003957A MX2022003957A (es) 2019-10-01 2020-10-01 Composicion y metodo para producir la misma.

Country Status (6)

Country Link
US (1) US20220346403A1 (es)
EP (1) EP4039103A4 (es)
JP (1) JP7186306B2 (es)
CN (1) CN114466593A (es)
MX (1) MX2022003957A (es)
WO (1) WO2021066119A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022215733A1 (ja) * 2021-04-07 2022-10-13 株式会社明治 カカオ組成物を含有する冷凍菓子
EP4321028A1 (en) 2021-04-07 2024-02-14 Meiji Co., Ltd Baked confectionary containing cacao composition
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
EP4321027A1 (en) 2021-04-07 2024-02-14 Meiji Co., Ltd Cereal flour puffed food containing cacao composition
EP4349180A1 (en) * 2021-05-31 2024-04-10 Meiji Co., Ltd Cacao fruit pulverized article, and method for producing same

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1768230A (en) * 1927-02-15 1930-06-24 Postum Company Inc Food product and method of making same
JPS5217107B2 (es) 1971-12-25 1977-05-13
JPS58851A (ja) * 1981-06-22 1983-01-06 Kanebo Shokuhin Kk カカオマスの調整方法
JP2631805B2 (ja) * 1992-03-24 1997-07-16 江崎グリコ株式会社 白色カカオニブの製造方法とそれを使用した食品
JP3695855B2 (ja) 1996-07-22 2005-09-14 森永製菓株式会社 嗜好飲料用豆類を用いた味付け加工食品の製造法。
JP3571307B2 (ja) * 2001-04-12 2004-09-29 ユーシーシー上島珈琲株式会社 コーヒー飲料の製造方法
JP3623206B2 (ja) * 2001-10-05 2005-02-23 森永製菓株式会社 脂肪含有種実破砕物
GB2414393B (en) * 2004-05-24 2008-06-11 Natraceutical Sa Process for producing cocoa polyphenol concentrate
EP2005835B1 (en) * 2007-06-15 2011-08-10 Kraft Foods R & D, Inc. Cocoa beans with reduced polyphenol oxidase activity and high polyphenol content
RU2520348C2 (ru) * 2008-11-28 2014-06-20 Арчер Дэниелс Мидлэнд Компани Способ промывки какао-бобов для улучшения качества какао-продуктов, полученных из таких бобов
JP5506435B2 (ja) * 2010-01-29 2014-05-28 株式会社明治 焙煎豆およびその製造方法、ならびに飲料
MX2015017954A (es) * 2013-06-25 2016-09-29 Olam Int Ltd Procesos para producir cacao natural de color rojo oscuro y marron oscuro.
GB2545388B (en) * 2015-08-04 2018-01-31 Neurogenics Holdings Ltd Processing cacao beans
JP2018085947A (ja) * 2016-11-28 2018-06-07 株式会社 Ｋ＆Ａ Ｃｏｍｐａｎｙ タバコと同様の吸引感覚を有するチョコレート菓子の製造方法
JP6262387B1 (ja) * 2017-05-12 2018-01-17 森永製菓株式会社 カカオ飲料
JP6541087B1 (ja) * 2018-10-16 2019-07-10 株式会社ワールドナッツ アーモンドペースト組成物

Also Published As

Publication number Publication date
JP7186306B2 (ja) 2022-12-08
JPWO2021066119A1 (es) 2021-04-08
EP4039103A1 (en) 2022-08-10
WO2021066119A1 (ja) 2021-04-08
CN114466593A (zh) 2022-05-10
US20220346403A1 (en) 2022-11-03
EP4039103A4 (en) 2023-11-08

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