WO2014209550A1 - Processes for producing dark red and dark brown natural cocoa - Google Patents
Processes for producing dark red and dark brown natural cocoa Download PDFInfo
- Publication number
- WO2014209550A1 WO2014209550A1 PCT/US2014/040785 US2014040785W WO2014209550A1 WO 2014209550 A1 WO2014209550 A1 WO 2014209550A1 US 2014040785 W US2014040785 W US 2014040785W WO 2014209550 A1 WO2014209550 A1 WO 2014209550A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cocoa
- product
- natural
- cocoa product
- water
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 176
- 238000000034 method Methods 0.000 title claims abstract description 49
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 180
- IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 229940110456 cocoa butter Drugs 0.000 claims description 10
- 235000019868 cocoa butter Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 description 13
- 239000003086 colorant Substances 0.000 description 7
- 235000019219 chocolate Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000035484 reaction time Effects 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000003513 alkali Substances 0.000 description 2
- 230000003113 alkalizing effect Effects 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Substances [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 241001489212 Tuber Species 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000021544 chips of chocolate Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Substances [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
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
- A23G1/56—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
- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A23G1/0023—Cocoa butter extraction by pressing
-
- 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
Definitions
- Natural, cocoa products including, but not limited to, cocoa liquors, cocoa powders, and food products including such cocoa products are disclosed.
- Cocoa bean processing includes fermenting harvested beans, drying the beans, de-hulling the beans to produce nibs, sterilizing the nibs, roasting the nibs, crushing the nibs into cocoa liquor, and optionally pressing the cocoa liquor to obtain cocoa butter and cocoa powder.
- natural cocoa products are light brown in color and have a pH in the range of 5.1 to 6.0.
- a typical L-value of 10 grams of a natural cocoa in 30 grams of water measured with a Hunterlab colorimeter is 20 or higher, and a- and b- values are 8.5 and higher.
- Alkalization is a process where cocoa products are alkalized under a certain amount of moisture, at a certain temperature, optionally under pressure, and for a certain amount of time.
- the alkalization process occurs in the presence of sodium, potassium, ammonium, or magnesium hydroxide or carbonate, for example and without limitation, potash (K 2 CO 3 ).
- the alkalization process alters the flavor, coloring, and solubility of the cocoa powder in water.
- the alkalization process may be used to produce darker and/or more reddish cocoa products
- the presence of the alkalizing agent also affects the labeling of such cocoa products.
- Such alkalized cocoa products are often labeled as being "processed with alkali.”
- the presence of the alkalizing agent means such cocoa product cannot be considered “natural” and consumers are demanding "all natural” products. While some natural cocoa products do exist, most of them are light brown in color.
- the present invention helps fulfill these needs and discloses processes for producing "natural" cocoa products that have the colors of alkalized cocoa products. Natural, cocoa products produced by such methods are also disclosed.
- a process for producing a dark, natural cocoa includes mixing a cocoa product selected from the group consisting of cocoa nibs, cocoa beans, and a combination thereof with water, heating the cocoa product and the water to a temperature of at least 85°C, drying the cocoa product, and grinding the cocoa product, thus producing cocoa liquor.
- the cocoa product is not alkalized during the process.
- a natural, cocoa product has a color value selected from the group consisting of an L-value of between about 9 and about 26, a C-value of between about 14 and about 29, an H-value of between about 40 and about 57, and combinations of any thereof.
- the natural, cocoa product also has a pH of less than about 6.
- dark, natural cocoa is produced.
- the cocoa may be dark red or dark brown.
- the cocoa may be cocoa nibs, de-shelled cocoa beans, cocoa liquor, cocoa cake, or cocoa powder.
- a process for producing the dark, natural cocoas includes mixing cocoa nibs, cocoa beans, or a combination thereof with water and heating the mixture to a temperature of at least 85°C.
- the process further includes drying the cocoa nibs, the cocoa beans, or the combination thereof and grinding the cocoa nibs, the cocoa beans, or the combination thereof, thus producing cocoa liquor.
- the cocoa product is not alkalized.
- the moisture of the cocoa cake in the water may be between about 35% and about 40%.
- the water and the cocoa nibs, the cocoa beans, or the combination thereof may also be heated to a temperature of between about 90°C and 130°C or a temperature of about 90°C to about 120°C.
- the cocoa nibs, the cocoa beans, or the combination thereof and the water may be subjected to pressure, such as at least 0.5 Bar and even up to about 4 Bar.
- the cocoa nibs, the cocoa beans, or the combination thereof may be reacted for a time of between about 0 and 300 minutes or for a time of about 30 and about 240 minutes.
- the cocoa product may be dried and optionally ground into cocoa liquor.
- the cocoa liquor may be pressed into cocoa butter and cocoa cake.
- the cocoa cake may also be ground into a cocoa powder, which may have a fineness of a minimum of 98% through a 200 mesh screen.
- the cocoa product may be of a Cameroon origin, an Ivory Coast origin, and in other embodiments, may be of other origins.
- the nibs, the de-shelled beans, or the combination thereof are sterilized.
- the cocoa product may be roasted.
- the roasted cocoa product may be ground, thus producing cocoa liquor.
- the cocoa liquor may be separated into cocoa butter and cocoa presscake, or the cocoa liquor may be defatted.
- the cocoa presscake may be further ground into cocoa powder. This process yields natural cocoa products having dark colors and such cocoa products may be unusually red, brown and red-brown.
- the natural cocoa products of the present invention may have a dark color which refers to cocoa products with an L-value less than about 26.0.
- the natural cocoa product may have an L value of between about 9 and about 25, inclusive of intervals between those values.
- the natural cocoa product may also have a C-value of between about 15 and about 28, inclusive of intervals between those values.
- the natural cocoa product may also have an H-value of between about 40 and 55, inclusive of intervals between those values.
- the natural, cocoa product may also have a pH of less than about 7, less than about 6, or between about 5 and about 6.
- the cocoa product may be a cocoa liquor or a cocoa powder.
- a starting material for the processes described herein may be de-shelled cocoa beans which refers to any suitable cocoa bean fraction/product having the shells substantially removed, broken, and/or winnowed.
- de-shelled cocoa beans include, but are not limited to, nibs, kernels, and cotyledons.
- De-shelled cocoa beans typically contain a small fraction of contaminating shells that are within commercially acceptable tolerances since no de-shelling process is 100% complete.
- the cocoa beans used to produce the natural cocoa products of the present invention are good fermented. In a further embodiment, the cocoa beans used to produce the natural cocoa products of the present invention are under- or un- fermented.
- the natural cocoa products produced herein are suitable for many commercial purposes, including, without limitation, food products.
- food products include, but are not limited to, chocolate, dark chocolate, milk chocolate, semi-sweet- chocolate, baking chocolate, candies, pralines, truffles, candy bars, flavoring syrup,
- confectionary coatings compound coatings, fillings, beverages, milk, ice cream, beverage mixes, smoothies, soy milk, cakes, cheesecakes, cookies, pies, diet bars, meal-substitute solid foods and beverages, energy bars, chocolate chips, yogurt, yogurt drinks, pudding, mousse, mole, chocolates with lower bitterness, chocolate with fillings such as yogurt, and/or cheesecake.
- L Lightness
- C Chroma
- H Hue
- the C values of the cocoa products of the present invention may be less than about 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, and 14 or lower, inclusive of intervals between those values.
- the C values may also be a range between about 14 and about 29, a range of between about 15 and about 28, or any ranges encompassed by the numbers 29, 28, 27, 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, and 14.
- the L values of the cocoa products of the present invention may be in a range of between about 9 and about 26, a range of between about 10 and about 25, or any ranges encompassed by the numbers 26, 25, 24, 23, 22, 21, 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, and 9.
- the H values of the cocoa products of the present invention may be in a range of between about 40 and about 57, a range between about 50 and 55, or any ranges encompassed by the numbers 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, and 57.
- the terms “red” or “redder” and “more red” are relative terms and refer to a cocoa product with an H value approximately in the range of from about 40 to about 45 (CIE 1976) that has an H value less than another, reference cocoa product.
- the terms “brown” and “browner” and “more brown” are relative terms and refer to a cocoa product with an H value approximately in the range of from about 45 to about 55 (CIE 1976) that has an H value greater than another, reference cocoa product.
- the CIE 1976 color system describes colors in terms of coordinates L, "a*" and
- the spectral color is the result of the source of light and the reflecting surface.
- the source of light is standardized.
- certain standard conditions should be met: the light source, for example and without limitation, a CIE standard light source; the positions of the sample, relative to the light source, which are preferably at an angle of 45° to each other; the background of the sample, uniform and preferably gray; the distance between the eyes and the sample and position of the eyes relative to the sample; and the size of the sample.
- Spectraflash 500 Color spectrophotometer in the manner described herein. Unless otherwise indicated, the color values described in the Examples, and all reference herein to color values L, C, H, a and b (a* and b*, respectively), are readings using the Datacolor Spectraflash 500 Color spectrophotometer.
- the color parameters described herein refer to the L, C, H parameters that can be calculated from L, a, and b readings according to the CIE 1976 system. The color values recited herein are approximate in the sense that color measurements may vary from
- spectrophotometer-to-spectrophotometer typically in the range of +/- 0.5 for L, C and H values. Therefore, the stated values for L, C and H are intended to include such variation inherent between spectrophotometers.
- the color values of cocoa powders unless indicated otherwise, are obtained on samples of pulverized cocoa cakes (post pressing to remove cocoa butter) in water.
- the process of heating to 100°C and lowering to 90°C was repeated until the total reaction time of the cocoa nibs in the reactor was 240 minutes.
- Samples of cocoa nibs were removed from the reactor at the time intervals or reaction times listed in Table 1, i.e., 0-240 minutes.
- the reaction was done with outlet valves being open at atmospheric pressure.
- the temperature was controlled during the reaction using the temperature of the jacket of the reactor and steam injection.
- the dried cocoa nibs were ground into cocoa liquor and the cocoa liquor was pressed into cocoa cakes and cocoa butter.
- the cocoa cakes were broken into smaller pieces and pulverized into cocoa powder with a Retsch cutting mill using sieves having holes of 0.5 mm in diameter.
- the colors (defatted liquor), H, and moisture of the cocoa liquor were determined.
- the cocoa powders were analyzed for pH, moisture content, fat content, and intrinsic color in water. Pressed cocoa butter was filtered and analyzed for free fatty acids and iodine value. Results of the analysis and specific process conditions are presented in the following tables.
- the reactor was aerated by closing the air inlet valve and opening the outlet valves, and the pressure on the cocoa nibs was released. Air was injected through the open outlet valves into the reactor to reduce the temperature of the cocoa nibs in the reactor to about 80°C.
- the reactor was aerated and samples of the cocoa nibs (Trials 9-19) were removed from the reactor.
- the cocoa nibs were dried in a Retsch laboratory fluidized bed dryer (jet roasting). During drying, the moisture content of the cocoa nibs was reduced from about 35-40% to less than 2.5%.
- the dried cocoa nibs were ground into cocoa liquor and the cocoa liquor was pressed into cocoa cakes and cocoa butter.
- the cocoa cakes were broken into smaller pieces and pulverized into cocoa powder with a Retsch cutting mill using sieves having holes of 0.5 mm in diameter.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
Abstract
Description
Claims
Priority Applications (18)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ES14816607T ES2845615T3 (en) | 2013-06-25 | 2014-06-04 | Procedures for the production of natural dark red and dark brown cocoa |
EP20203074.8A EP3804527A1 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
JP2016521424A JP6480430B2 (en) | 2013-06-25 | 2014-06-04 | Process for producing dark red and dark brown natural cocoa |
CA2916381A CA2916381C (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
US14/392,194 US10327453B2 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
NZ716180A NZ716180B2 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
CN202110197999.3A CN112868862B (en) | 2013-06-25 | 2014-06-04 | Process for producing dark red and dark brown natural cocoa |
EP14816607.7A EP3013153B1 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
MX2015017954A MX2015017954A (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa. |
BR112015032357-0A BR112015032357B1 (en) | 2013-06-25 | 2014-06-04 | PROCESS FOR THE PRODUCTION OF A DARK COLOR NATURAL COCOA AND NATURAL COCOA PRODUCT OBTAINED BY SUCH PROCESS |
AU2014303084A AU2014303084A1 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
CN201480036713.1A CN105431053B (en) | 2013-06-25 | 2014-06-04 | Process for producing dark red and dark brown natural cocoa |
SG11201510374XA SG11201510374XA (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
AP2016008998A AP2016008998A0 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
KR1020167002065A KR102287681B1 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
PH12015502832A PH12015502832B1 (en) | 2013-06-25 | 2015-12-18 | Processes for producing dark red and dark brown natural cocoa |
ZA2016/00243A ZA201600243B (en) | 2013-06-25 | 2016-01-12 | Processes for producing dark red and dark brown natural cocoa |
AU2018200103A AU2018200103B2 (en) | 2013-06-25 | 2018-01-05 | Processes for producing dark red and dark brown natural cocoa |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201361839094P | 2013-06-25 | 2013-06-25 | |
US61/839,094 | 2013-06-25 |
Publications (1)
Publication Number | Publication Date |
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WO2014209550A1 true WO2014209550A1 (en) | 2014-12-31 |
Family
ID=52142548
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2014/040785 WO2014209550A1 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
Country Status (16)
Country | Link |
---|---|
US (1) | US10327453B2 (en) |
EP (2) | EP3804527A1 (en) |
JP (1) | JP6480430B2 (en) |
KR (1) | KR102287681B1 (en) |
CN (2) | CN105431053B (en) |
AP (1) | AP2016008998A0 (en) |
AU (2) | AU2014303084A1 (en) |
BR (1) | BR112015032357B1 (en) |
CA (1) | CA2916381C (en) |
ES (1) | ES2845615T3 (en) |
MX (1) | MX2015017954A (en) |
MY (1) | MY179798A (en) |
PH (1) | PH12015502832B1 (en) |
SG (2) | SG10201710669XA (en) |
WO (1) | WO2014209550A1 (en) |
ZA (1) | ZA201600243B (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3013154B1 (en) * | 2013-06-25 | 2019-08-07 | Olam International Limited | Process for producing dark brown natural cocoa |
US11357239B2 (en) * | 2016-08-09 | 2022-06-14 | Cargill, Incorporated | Compositions comprising cocoa butter |
FR3088521B1 (en) | 2018-11-16 | 2021-11-26 | Nestec Sa | POWDERED BEVERAGE COMPOSITION |
EP3920716A1 (en) | 2019-02-06 | 2021-12-15 | Cargill, Incorporated | Dark cocoa powder |
CN114466593A (en) * | 2019-10-01 | 2022-05-10 | 株式会社明治 | Composition and method for producing the same |
WO2023230301A1 (en) | 2022-05-27 | 2023-11-30 | Cargill, Incorporated | Dark cocoa powders |
WO2024011042A1 (en) | 2022-07-04 | 2024-01-11 | Cargill, Incorporated | Dark cocoa powders |
Citations (4)
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US20040137122A1 (en) * | 1997-02-07 | 2004-07-15 | Cargill, Incorporated | Method for processing cocoa mass |
US20120003355A1 (en) * | 2006-11-17 | 2012-01-05 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
US20120027889A1 (en) * | 2009-03-11 | 2012-02-02 | Cargill Incorporated | Process for making a cocoa product |
US20120315370A1 (en) * | 2006-10-05 | 2012-12-13 | Arcer Daniels Midland Company | Method of producing high-brightness cocoa powder and realted compositions |
Family Cites Families (18)
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US2278471A (en) * | 1939-07-21 | 1942-04-07 | Food Mfg Corp | Cocoa nib |
US2428802A (en) | 1943-09-01 | 1947-10-14 | Rockwood & Co | Process of treating cocoa beans |
JPS5217107B2 (en) * | 1971-12-25 | 1977-05-13 | ||
US3923847A (en) * | 1973-05-23 | 1975-12-02 | Studiengesellschaft Kohle Mbh | Methods of producing cocoa butter |
US5009917A (en) * | 1989-12-18 | 1991-04-23 | Kraft General Foods, Inc. | Method for producing deep red and black cocoa |
US7968140B2 (en) * | 1997-09-08 | 2011-06-28 | Mars, Incorporated | Chocolates and chocolate liquor having an enhanced polyphenol content |
US6485772B1 (en) * | 1998-06-18 | 2002-11-26 | Meiji Seika Kaisha, Ltd. | Cocoa powder rich in polyphenols, process for producing the same and modified cocoa containing the same |
US6810794B2 (en) * | 2003-03-26 | 2004-11-02 | Kumaran & Sagar | Continuous vibro fluidized bed roaster using flue gas |
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2014
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ZA201600243B (en) | 2018-06-27 |
US20160157507A1 (en) | 2016-06-09 |
CN105431053B (en) | 2021-02-26 |
SG11201510374XA (en) | 2016-01-28 |
BR112015032357A8 (en) | 2020-01-14 |
US10327453B2 (en) | 2019-06-25 |
CN105431053A (en) | 2016-03-23 |
BR112015032357A2 (en) | 2017-07-25 |
AU2018200103A1 (en) | 2018-02-01 |
MY179798A (en) | 2020-11-16 |
AU2014303084A1 (en) | 2016-02-11 |
MX2015017954A (en) | 2016-09-29 |
JP2016523080A (en) | 2016-08-08 |
CN112868862A (en) | 2021-06-01 |
PH12015502832A1 (en) | 2016-03-21 |
AU2018200103B2 (en) | 2019-03-14 |
PH12015502832B1 (en) | 2016-03-21 |
EP3013153A1 (en) | 2016-05-04 |
CA2916381A1 (en) | 2014-12-31 |
KR102287681B1 (en) | 2021-08-11 |
JP6480430B2 (en) | 2019-03-13 |
EP3013153B1 (en) | 2020-11-11 |
SG10201710669XA (en) | 2018-02-27 |
ES2845615T3 (en) | 2021-07-27 |
CA2916381C (en) | 2021-06-15 |
BR112015032357B1 (en) | 2021-08-17 |
CN112868862B (en) | 2023-07-07 |
EP3013153A4 (en) | 2017-02-22 |
AP2016008998A0 (en) | 2016-01-31 |
NZ716180A (en) | 2021-04-30 |
KR20160025571A (en) | 2016-03-08 |
EP3804527A1 (en) | 2021-04-14 |
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