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 PDFInfo
- 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
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.
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)
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)
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 |
-
2008
- 2008-02-22 BR BRPI0800944-9A patent/BRPI0800944A2/en not_active IP Right Cessation
-
2009
- 2009-02-19 WO PCT/BR2009/000048 patent/WO2009103137A2/en active Application Filing
- 2009-02-19 EP EP09711977A patent/EP2456321A2/en not_active Withdrawn
Patent Citations (4)
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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