SG10201602745PA - Fruity flavored cocoa products and processes for producing such cocoa products - Google Patents

Fruity flavored cocoa products and processes for producing such cocoa products

Info

Publication number
SG10201602745PA
SG10201602745PA SG10201602745PA SG10201602745PA SG10201602745PA SG 10201602745P A SG10201602745P A SG 10201602745PA SG 10201602745P A SG10201602745P A SG 10201602745PA SG 10201602745P A SG10201602745P A SG 10201602745PA SG 10201602745P A SG10201602745P A SG 10201602745PA
Authority
SG
Singapore
Prior art keywords
cocoa products
processes
producing
fruity flavored
products
Prior art date
Application number
SG10201602745PA
Other languages
English (en)
Inventor
Harrold Glenn Anijs
Original Assignee
Olam Internat 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=46969587&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=SG10201602745P(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Olam Internat Ltd filed Critical Olam Internat Ltd
Publication of SG10201602745PA publication Critical patent/SG10201602745PA/en

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
    • 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
    • A23G1/0003—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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)
SG10201602745PA 2011-04-08 2012-04-09 Fruity flavored cocoa products and processes for producing such cocoa products SG10201602745PA (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201161473246P 2011-04-08 2011-04-08

Publications (1)

Publication Number Publication Date
SG10201602745PA true SG10201602745PA (en) 2016-05-30

Family

ID=46969587

Family Applications (2)

Application Number Title Priority Date Filing Date
SG10201602745PA SG10201602745PA (en) 2011-04-08 2012-04-09 Fruity flavored cocoa products and processes for producing such cocoa products
SG2013073564A SG193640A1 (en) 2011-04-08 2012-04-09 Fruity flavored cocoa products and processes for producing such cocoa products

Family Applications After (1)

Application Number Title Priority Date Filing Date
SG2013073564A SG193640A1 (en) 2011-04-08 2012-04-09 Fruity flavored cocoa products and processes for producing such cocoa products

Country Status (12)

Country Link
US (2) US20150017302A1 (ja)
EP (1) EP2693896B1 (ja)
JP (1) JP6434308B2 (ja)
KR (1) KR101905220B1 (ja)
CN (1) CN103533850B (ja)
AU (1) AU2012239904B2 (ja)
ES (1) ES2700165T3 (ja)
MY (1) MY169332A (ja)
SG (2) SG10201602745PA (ja)
TR (1) TR201815610T4 (ja)
WO (1) WO2012139096A1 (ja)
ZA (1) ZA201308326B (ja)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2015017954A (es) * 2013-06-25 2016-09-29 Olam Int Ltd Procesos para producir cacao natural de color rojo oscuro y marron oscuro.
ITUB20152687A1 (it) * 2015-07-30 2017-01-30 Alberto Maso Prodotto alimentare dolciario ad elevato contenuto di antiossidanti.
BR132015020227F1 (pt) * 2015-08-21 2020-12-22 Helena Orlandi Giunti Oliveira Eloisa formulação de chocolate com baixos teores de cafeína e terbromina teobromina, sem lactose, sem açúcar, sem glúten e com ou sem fibras
EP4309509A3 (en) 2016-12-29 2024-03-13 Mars Incorporated Systems and methods for reduced refining during cocoa liquor processing
EP4349180A1 (en) 2021-05-31 2024-04-10 Meiji Co., Ltd Cacao fruit pulverized article, and method for producing same

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1044578B (de) * 1955-04-22 1958-11-20 Alfred Taubert Verfahren zur Beeinflussung der Geschmacksrichtung und zur Aromaveredelung von Kakaobohnen durch Waermebehandlung
DE1136893B (de) * 1960-08-30 1962-09-20 Alfred Taubert Verfahren zur Beeinflussung der Geschmacks-richtung und zur Aromaveredelung von Kakaobohnen
US4243688A (en) * 1979-12-05 1981-01-06 International Flavors & Fragrances Inc. Flavoring with 2-substituted-4,5-dimethyl-Δ3 -thiazolines
DE3410347C1 (de) * 1984-03-21 1985-09-12 Dragoco Gerberding & Co Gmbh, 3450 Holzminden Aromagranulate und Verfahren zu deren Herstellung
EP1084622A3 (en) * 1999-09-14 2001-12-12 Societe Des Produits Nestle S.A. Chocolates and chocolate compound coatings
GB0103618D0 (en) * 2001-02-14 2001-03-28 Nestle Sa Enzymatically hydrolysed cocoa in chocolate flavour reactions
US6494716B1 (en) * 2000-11-27 2002-12-17 Alma Dorn Dental etch with improved flavor
EP1463415A2 (en) * 2001-10-30 2004-10-06 Société des Produits Nestlé S.A. Chocolate flavour manipulation
ES2284739T3 (es) * 2002-03-20 2007-11-16 Societe Des Produits Nestle S.A. Extracto de cacao con bajo contenido en grasa.
WO2005074700A1 (en) 2004-02-03 2005-08-18 Archer-Daniels-Midland Company Soy-containing chocolate products
GB0407301D0 (en) * 2004-03-31 2004-05-05 Forinnova As Use
EP1998635A4 (en) * 2006-03-13 2013-02-06 Hershey Co SELECTED COCOA COMPOSITIONS AND FUNCTIONAL COCOA-DRINKS MADE THEREFROM
WO2008043058A1 (en) 2006-10-05 2008-04-10 Archer-Daniels-Midland Company Method of producing high-brightness cocoa powder and related compositions
US8959028B2 (en) * 2007-07-02 2015-02-17 Crane Merchandising Systems, Inc. Apparatus and method for monitoring and control of remotely located equipment
WO2009067533A1 (en) 2007-11-19 2009-05-28 The Hershey Company Process for preparing red cocoa ingredients, red chocolate, and food products
JP4731541B2 (ja) * 2007-11-28 2011-07-27 旭化成ケミカルズ株式会社 セロオリゴ糖含有チョコレート
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
EP2138047B1 (en) * 2008-06-27 2011-04-13 Barry Callebaut AG Method for flavouring cocoa beans
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

Also Published As

Publication number Publication date
SG193640A1 (en) 2013-11-29
ZA201308326B (en) 2015-05-27
JP6434308B2 (ja) 2018-12-05
US20150017302A1 (en) 2015-01-15
TR201815610T4 (tr) 2018-11-21
EP2693896B1 (en) 2018-09-12
MY169332A (en) 2019-03-21
NZ616399A (en) 2015-08-28
CN103533850B (zh) 2016-06-15
ES2700165T3 (es) 2019-02-14
KR101905220B1 (ko) 2018-10-05
AU2012239904A1 (en) 2013-10-31
EP2693896A4 (en) 2014-09-03
JP2014509873A (ja) 2014-04-24
EP2693896A1 (en) 2014-02-12
CN103533850A (zh) 2014-01-22
US20190335783A1 (en) 2019-11-07
KR20140047041A (ko) 2014-04-21
WO2012139096A1 (en) 2012-10-11
AU2012239904B2 (en) 2016-05-26

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