WO2009103137A3 - Process for the fermentation of cocoa beans to modify their aromatic profile - Google Patents

Process for the fermentation of cocoa beans to modify their aromatic profile Download PDF

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Publication number
WO2009103137A3
WO2009103137A3 PCT/BR2009/000048 BR2009000048W WO2009103137A3 WO 2009103137 A3 WO2009103137 A3 WO 2009103137A3 BR 2009000048 W BR2009000048 W BR 2009000048W WO 2009103137 A3 WO2009103137 A3 WO 2009103137A3
Authority
WO
WIPO (PCT)
Prior art keywords
cocoa
cocoa beans
fermentation
modify
aromatic profile
Prior art date
Application number
PCT/BR2009/000048
Other languages
French (fr)
Other versions
WO2009103137A2 (en
Inventor
Ahnert Dario
Albertus B. Eskes
Original Assignee
Ahnert Dario
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 Ahnert Dario filed Critical Ahnert Dario
Priority to EP09711977A priority Critical patent/EP2456321A2/en
Publication of WO2009103137A2 publication Critical patent/WO2009103137A2/en
Publication of WO2009103137A3 publication Critical patent/WO2009103137A3/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
    • A23G1/02—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
    • A23G1/30—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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms

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)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

Herein disclosed are a process to obtain fermented and dried cocoa beans with modified flavours through the addition of aromatic substances to cocoa beans during the cocoa bean fermentation process, the use of aromatic substances in such processes and the use of fermented and dried cocoa beans with modified flavours to produce cocoa liquors, chocolates and other cocoa-based food and non-food products.
PCT/BR2009/000048 2008-02-22 2009-02-19 Process for the fermentation of cocoa beans to modify their aromatic profile WO2009103137A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP09711977A EP2456321A2 (en) 2008-02-22 2009-02-19 Process for the fermentation of cocoa beans to modify their aromatic profile

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BRPI0800944-9A BRPI0800944A2 (en) 2008-02-22 2008-02-22 method for obtaining cocoa almonds (treobroma cacao l.) and toasted cocoa mass (liquors) for making chocolate with a diversified flavor by adding aromatic ingredients to cocoa pulp before or during the seed fermentation process fresh cocoa beans
BRPI0800944-9 2008-02-22

Publications (2)

Publication Number Publication Date
WO2009103137A2 WO2009103137A2 (en) 2009-08-27
WO2009103137A3 true WO2009103137A3 (en) 2009-10-15

Family

ID=40985968

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BR2009/000048 WO2009103137A2 (en) 2008-02-22 2009-02-19 Process for the fermentation of cocoa beans to modify their aromatic profile

Country Status (3)

Country Link
EP (1) EP2456321A2 (en)
BR (1) BRPI0800944A2 (en)
WO (1) WO2009103137A2 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2012239904B2 (en) * 2011-04-08 2016-05-26 Olam International Limited Fruity flavored cocoa products and processes for producing such cocoa products
EP2773218B2 (en) 2011-11-03 2020-01-22 Chr. Hansen A/S Enhancement of cocoa quality and flavor by using pichia kluyveri yeast starter culture for cocoa fermentation
AU2014219047B2 (en) 2013-02-20 2017-04-20 Mars, Incorporated Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans
CN104263515B (en) * 2014-10-10 2019-10-15 中国热带农业科学院热带作物品种资源研究所 Manaca extrait and its application
WO2021048869A1 (en) * 2019-09-14 2021-03-18 Lovely Professional University A novel double fermentation process for fruit flavored chocolate with antioxidant properties
EP3837988A1 (en) 2019-12-20 2021-06-23 Albertus Bernardus Eskes Improved cocoa bean quality by enhanced fermentation technology

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1297694A (en) * 1970-03-05 1972-11-29
DE2231153A1 (en) * 1972-06-26 1974-01-10 Drevici Kux Ursula Dr Sepg cocoa bean kernels from husks - with intermediate fermentation stage
US5888562A (en) * 1995-06-20 1999-03-30 Nestec S.A. Enzymatic treatment of cocoa
WO2003037099A2 (en) * 2001-10-30 2003-05-08 Societe Des Produits Nestle S.A. Chocolate flavour manipulation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1297694A (en) * 1970-03-05 1972-11-29
DE2231153A1 (en) * 1972-06-26 1974-01-10 Drevici Kux Ursula Dr Sepg cocoa bean kernels from husks - with intermediate fermentation stage
US5888562A (en) * 1995-06-20 1999-03-30 Nestec S.A. Enzymatic treatment of cocoa
WO2003037099A2 (en) * 2001-10-30 2003-05-08 Societe Des Produits Nestle S.A. Chocolate flavour manipulation

Also Published As

Publication number Publication date
BRPI0800944A2 (en) 2009-10-06
EP2456321A2 (en) 2012-05-30
WO2009103137A2 (en) 2009-08-27

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