OA18830A - Vin rouge à base de cacao et son procédé de fabrication - Google Patents
Vin rouge à base de cacao et son procédé de fabrication Download PDFInfo
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- OA18830A OA18830A OA1201800279 OA18830A OA 18830 A OA18830 A OA 18830A OA 1201800279 OA1201800279 OA 1201800279 OA 18830 A OA18830 A OA 18830A
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- OA
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- Prior art keywords
- des
- fermentation
- cocoa
- wine
- beans
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- 240000000280 Theobroma cacao Species 0.000 title claims abstract description 19
- 235000005764 cacao Nutrition 0.000 title abstract 2
- 235000005767 cacao Nutrition 0.000 title abstract 2
- 235000001046 cacaotero Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 17
- 235000014101 wine Nutrition 0.000 claims description 13
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 244000144725 Amygdalus communis Species 0.000 claims description 7
- 235000020224 almond Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000001131 transforming Effects 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 235000010208 anthocyanin Nutrition 0.000 claims description 2
- 239000004410 anthocyanin Substances 0.000 claims description 2
- 150000004636 anthocyanins Chemical class 0.000 claims description 2
- 229930002877 anthocyanins Natural products 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 claims description 2
- 238000005336 cracking Methods 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000004537 pulping Methods 0.000 claims description 2
- 235000020095 red wine Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- LRFVTYWOQMYALW-UHFFFAOYSA-N Xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 2
- 244000052616 bacterial pathogens Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001225 therapeutic Effects 0.000 description 2
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 240000002268 Citrus limon Species 0.000 description 1
- 231100000614 Poison Toxicity 0.000 description 1
- 102000014961 Protein Precursors Human genes 0.000 description 1
- 108010078762 Protein Precursors Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000219161 Theobroma Species 0.000 description 1
- 235000002423 Theobroma angustifolium Nutrition 0.000 description 1
- 235000002425 Theobroma bicolor Nutrition 0.000 description 1
- 235000002424 Theobroma grandiflorum Nutrition 0.000 description 1
- 235000002323 Theobroma simiarum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- XFXPMWWXUTWYJX-UHFFFAOYSA-N cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 1
- 230000002498 deadly Effects 0.000 description 1
- 230000004059 degradation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000002255 enzymatic Effects 0.000 description 1
- 229930003335 epicatechin Natural products 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000005755 formation reaction Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- OZAIFHULBGXAKX-UHFFFAOYSA-N precursor Substances N#CC(C)(C)N=NC(C)(C)C#N OZAIFHULBGXAKX-UHFFFAOYSA-N 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002588 toxic Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 231100000701 toxic element Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229940075420 xanthine Drugs 0.000 description 1
Abstract
Description
La présente invention concerne un vin rouge à base de cacao et son procédé d’obtention.The present invention relates to a cocoa-based red wine and the process for obtaining it.
Il est connu que la graine fraîche de Cacao contient environ 40% d’eau, 30 a 35% de lipide, 4 à 6% de polyphénol ou de dérivée de polyphénol, 1,5% de xanthine, le reste étant essentiellement constitué de protéine, d’amidon, de cellulose et de sucre, on peut se référer à l’article suivant : « Epicatechin content in fermented and unfermented cocao beans » de H. Kim et P.G, Keeney, publié dans Journal of Food Science - vol. 49 (1984) p 1090-1092.It is known that the fresh cocoa bean contains about 40% water, 30 to 35% lipid, 4 to 6% polyphenol or polyphenol derivative, 1.5% xanthine, the rest being essentially protein , starch, cellulose and sugar, we can refer to the following article: "Epicatechin content in fermented and unfermented cocoa beans" by H. Kim and PG, Keeney, published in Journal of Food Science - vol. 49 (1984) p 1090-1092.
Le cacao a toujours été depuis des lustres temps, un produit très important dans l’alimentation humaine. Mais le cacao nécessite des transformations pour obtenir des produits de qualité en fin de compte. En outre, le Cacao provient du peuple Aztèque dans la tribu INKA chez les Indiens. Ces derniers l’appelaient THEOBROMA qui signifie la boisson de Dieu.Cocoa has always been a very important product in human food for ages. But cocoa requires transformation to obtain quality products in the end. In addition, the Cocoa comes from the Aztec people in the INKA tribe among the Indians. They called him THEOBROMA which means the drink of God.
C’est donc de cette appellation que nous viens l’idée de transformation de fèves de Cacao en boisson alcoolisée.It is from this appellation that we come up with the idea of transforming cocoa beans into an alcoholic drink.
Il est connu des travaux du Docteur S1AKA KONE, les alimentations de breuvages aromatiques à partir du Cacao. C’est un procédé qui utilise la culture de levure pour la fermentation du vin et fait recourt à certains produits chimiques.It is known from the work of Doctor S1AKA KONE, the supply of aromatic beverages from Cocoa. It is a process that uses yeast culture for the fermentation of wine and uses certain chemicals.
La présente invention vise à proposer un procédé artisanal pour la fabrication d’un vin rouge. L’originalité de l’invention est basée sur l’utilisation des composés naturels ou biologiques. Le vin à base de Cacao est un vin difficile à obtenir à cause de son goût amer dû au processus de transformation mais une fois obtenu par des processus amélioré, c’est un vin rouge sombre aux vertus thérapeutiques énormes et a un goût exquis. C’est une boisson énergétique et thérapeutique qui nécessite six étapes à sa réalisation :The present invention aims to propose an artisanal process for the manufacture of a red wine. The originality of the invention is based on the use of natural or biological compounds. Cocoa wine is difficult to obtain because of its bitter taste due to the transformation process, but once obtained by improved processes, it is a dark red wine with enormous therapeutic properties and exquisite taste. It is an energy and therapeutic drink that requires six steps to its realization:
- Ecabossage ;- Cracking;
Fermentation des fèves fraîches sorties des cabosses ;Fermentation of fresh beans from pods;
Dépulpage des fèves turgescentes ;Pulping of turgid beans;
Broyage des amandes propres ;Grinding of clean almonds;
Filtrage du mélange de jus de fermentation, des pulpes et du broya des amandes ;Filtering of the mixture of fermentation juices, pulp and ground almonds;
Pasteurisation et élevage du filtrat.Pasteurization and aging of the filtrate.
Le dessin annexé illustre l’invention.The accompanying drawing illustrates the invention.
En référence à ce dessin, l’invention nécessite six étapes pour sa réalisation.With reference to this drawing, the invention requires six steps for its realization.
Les fèves fraîches sorties des coques subissent un traitement qui consiste à être fermentées pendant 6 jours avant d’être trempées dans le jus recueillis lors de la fermentation. Au cours de cette fermentation, il se produit un certain nombre de réaction biochimique naturelle se traduisant notamment, par la destruction de micro-organismes pathogène, la formation de précurseurs d’arôme et une dégradation partielle des polyphénols par suite d’une oxydation enzymatique ou d’un tannage de protéine. Les extraits d’anto-cyanine coloré sont pourtant toxiques par ce qu’étant du cyanure qui est un poison mortel. La fermentation est l’étape la plus importante dans le processus d’obtention du vin. Car c’est pendant cette étape que les anthocyanine coloré (élément nocifet toxique du cacao) se dégradent en sucre et acide. En outre cette étape dure 6 jours minimum, et c’est pendant ces jours que les fèves se dilatent, que l’odeur agréable du Cacao apparail et que le jus au goût sucré et acide coule de la caisse de fermentation.Fresh beans from hulls undergo a treatment which consists of being fermented for 6 days before being soaked in the juice collected during fermentation. During this fermentation, a certain number of natural biochemical reactions take place, resulting in particular in the destruction of pathogenic microorganisms, the formation of aroma precursors and a partial degradation of polyphenols as a result of enzymatic oxidation or protein tanning. The extracts of colored anti-cyanine are however toxic by being cyanide which is a deadly poison. Fermentation is the most important step in the process of obtaining wine. Because it is during this stage that the colored anthocyanins (harmful and toxic element of cocoa) degrade into sugar and acid. In addition, this stage lasts a minimum of 6 days, and it is during these days that the beans expand, that the pleasant smell of cocoa appears and that the juice with a sweet and acid taste flows from the fermentation box.
Ensuite, survient l’opération qui consiste à dépuiper les fèves turgescentes par une simple macération. On obtient ainsi des amandes propres.Then comes the operation which consists in depuiping the turgid beans by a simple maceration. Clean almonds are thus obtained.
La quatrième étape consiste à broyer à l’aide d’un moulin les amandes propres obtenues.The fourth step consists in grinding with a mill the clean almonds obtained.
Puis on effectue le filtrage du mélange de jus de fermentation, des pulpes et du broya des amandes ;Then the filtering of the mixture of fermentation juice, pulp and ground almonds is filtered;
Enfin, la pasteurisation est l’étape finale pour la constitution du vin de cacao. La pasteurisation est le moment où l’on introduit les écorces du cacao Trinitario pour donner la couleur rouge au vin, lui donner toute sa saveur et son goût ; mais aussi c’est l’étape où l’on purifie le vin de tout microbe bref celte étape nous donne ce que nous appelons “ vin essentiel ou vin d’origine”. L’élevage quant à lui nous permet de diluer le vin essentiel tout en vérifiant sa teneur en alcool à l’aide du Densimètre, sa teneur en sucre après vérification au laboratoire.Finally, pasteurization is the final step in making cocoa wine. Pasteurization is the moment when the bark of Trinitario cocoa is introduced to give the wine a red color, giving it all its flavor and taste; but also it is the stage where we purify the wine of any microbe in short this stage gives us what we call "essential wine or wine of origin". Aging allows us to dilute the essential wine while checking its alcohol content using the Hydrometer, its sugar content after checking in the laboratory.
Le vin rouge ainsi obtenu peut subir une distillation pour donner un vin blanc à base de cacao. De plus c’est par cette étape que nous associons du citron ou du sucre s’il le faut encore ; puis nous passons à l’embouteillage.The red wine thus obtained can be distilled to give a white cocoa-based wine. In addition, it is through this stage that we combine lemon or sugar if it is still necessary; then we go to the traffic jam.
Claims (4)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| OA18830A true OA18830A (en) | 2019-07-19 |
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