ATE165952T1 - Aufbereitungsverfahren für weisse kakaobohnen - Google Patents

Aufbereitungsverfahren für weisse kakaobohnen

Info

Publication number
ATE165952T1
ATE165952T1 AT93113165T AT93113165T ATE165952T1 AT E165952 T1 ATE165952 T1 AT E165952T1 AT 93113165 T AT93113165 T AT 93113165T AT 93113165 T AT93113165 T AT 93113165T AT E165952 T1 ATE165952 T1 AT E165952T1
Authority
AT
Austria
Prior art keywords
beans
nibs
white
cacao
processing process
Prior art date
Application number
AT93113165T
Other languages
English (en)
Inventor
Kazuji Yanamoto
Akira Inoue
Hideo Sasai
Original Assignee
Ezaki Glico Co
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 Ezaki Glico Co filed Critical Ezaki Glico Co
Application granted granted Critical
Publication of ATE165952T1 publication Critical patent/ATE165952T1/de

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
    • A23G1/0003—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
    • A23G1/32—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
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A23G1/047—Transformation of liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/06—Apparatus for preparing or treating cocoa beans or nibs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Processes Of Treating Macromolecular Substances (AREA)
AT93113165T 1993-03-12 1993-08-17 Aufbereitungsverfahren für weisse kakaobohnen ATE165952T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5078784A JP2631805B2 (ja) 1992-03-24 1993-03-12 白色カカオニブの製造方法とそれを使用した食品

Publications (1)

Publication Number Publication Date
ATE165952T1 true ATE165952T1 (de) 1998-05-15

Family

ID=13671519

Family Applications (1)

Application Number Title Priority Date Filing Date
AT93113165T ATE165952T1 (de) 1993-03-12 1993-08-17 Aufbereitungsverfahren für weisse kakaobohnen

Country Status (9)

Country Link
US (1) US5395635A (de)
EP (1) EP0614613B1 (de)
JP (1) JP2631805B2 (de)
KR (1) KR940020943A (de)
AT (1) ATE165952T1 (de)
CA (1) CA2104887A1 (de)
DE (1) DE69318536T2 (de)
DK (1) DK0614613T3 (de)
ES (1) ES2117075T3 (de)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1121020B1 (de) * 1998-10-15 2004-07-07 Kraft Foods R&D, Inc. Geschmackarmer kakao, verfahren zur herstellung und verwendung desselben
US6403133B1 (en) 2000-06-20 2002-06-11 Nestec S.A. Cocoa product preparation
US6828564B2 (en) 2002-07-08 2004-12-07 Photodetection Systems, Inc. Distributed coincidence processor
US7115875B1 (en) 2004-02-17 2006-10-03 Photodetection Systems, Inc. PET scanner with photodetectors and wavelength shifting fibers
GB2414393B (en) * 2004-05-24 2008-06-11 Natraceutical Sa Process for producing cocoa polyphenol concentrate
EP2068641B1 (de) * 2006-10-05 2016-08-10 Olam International Limited Verfahren zur herstellung von farbintensivem kakaopulver, und entsprechende zusammensetzungen
ATE519376T1 (de) * 2007-06-15 2011-08-15 Kraft Foods R & D Inc Kakaobohnen mit reduzierter polyphenoloxidaseaktivität und hohem polyphenolgehalt
JP2011502541A (ja) * 2007-11-19 2011-01-27 ザ ハーシー カンパニー 赤いココア成分、赤いチョコレート、及び食品の調製方法
GB0801119D0 (en) 2008-01-22 2008-02-27 Barry Callebaut Ag Composition
JP5820726B2 (ja) * 2008-11-28 2015-11-24 アーチャー−ダニエルズ−ミッドランド カンパニー カカオ豆を洗浄して、豆から得られるカカオ製品の品質を改善する方法
EP2241190B1 (de) * 2009-04-17 2011-12-07 Kraft Foods R & D, Inc. Verfahren zur Herstellung von hocharomatischem Kakao
ES2551862T3 (es) 2009-07-29 2015-11-24 Barry Callebaut Ag Composición microbiana para la fermentación de material de cacao
KR101372344B1 (ko) 2012-04-10 2014-03-25 안영일 알칼리성 전해수를 이용한 카카오 조성물 가공방법
WO2014130539A1 (en) * 2013-02-20 2014-08-28 Mars, Incorporated Methods of processing unfermented fruit seeds such as cocoa beans or cupuacu beans
JP7295633B2 (ja) * 2018-12-14 2023-06-21 玲子 狩野 カカオ菓子生地の製造方法、カカオ菓子の製造方法及びカカオ菓子
WO2020190778A1 (en) 2019-03-15 2020-09-24 Nxstage Medical, Inc. Peristaltic pump
JP6956966B2 (ja) * 2019-08-30 2021-11-02 マイクロ波化学株式会社 焙煎カカオ豆、および生カカオ豆の焙煎方法
MX2022003957A (es) * 2019-10-01 2022-07-21 Meiji Co Ltd Composicion y metodo para producir la misma.
CN112076284A (zh) * 2020-10-12 2020-12-15 湖南衡岳中药饮片有限公司 一种无硫白及的趁鲜加工方法
JP6915927B1 (ja) * 2020-12-16 2021-08-11 和海 松室 カカオ豆菓子及びカカオティー用外皮の製造方法ならびにカカオ豆の処理方法
CN117222323A (zh) * 2021-04-07 2023-12-12 株式会社明治 含有可可组合物的软糖组合物
CN117222324A (zh) * 2021-04-07 2023-12-12 株式会社明治 含有可可组合物的冷冻点心
WO2022215732A1 (ja) * 2021-04-07 2022-10-13 株式会社明治 カカオ組成物を含有する焼成菓子
CN117279512A (zh) * 2021-04-07 2023-12-22 株式会社明治 含有可可组合物的谷粉膨化食品

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR656410A (fr) * 1928-01-16 1929-05-07 Procédé et dispositif pour la préparation de fèves fraîches de cacao
US2558854A (en) * 1948-06-22 1951-07-03 Gen Foods Corp Cacao process and product
GB714133A (en) * 1951-11-12 1954-08-25 Oskar Friedrich Kaden A method of working up cocoa beans into cocoa paste or powder
US2813795A (en) * 1953-03-06 1957-11-19 Verdurin Company Process of treating cacao seeds
US3056677A (en) * 1960-04-07 1962-10-02 Gen Foods Corp Process for preparing a cacao product
DE1815972C3 (de) * 1968-12-04 1974-08-01 Carle & Montanari S.P.A., Mailand (Italien) Verfahren zum Imprägnieren von Kakaobohnen und -kernen
US4331692A (en) * 1971-07-23 1982-05-25 Ulla Drevici Cocoa fruits and products
GB2059243B (en) * 1979-09-24 1983-06-08 Anvar Process for the fermentation of cocoa beans
IE910319A1 (en) * 1990-02-12 1991-08-14 Nestle Sa Improved cocoa fermentation

Also Published As

Publication number Publication date
US5395635A (en) 1995-03-07
ES2117075T3 (es) 1998-08-01
KR940020943A (ko) 1994-10-17
DE69318536T2 (de) 1998-09-17
CA2104887A1 (en) 1994-09-13
JPH0716059A (ja) 1995-01-20
EP0614613B1 (de) 1998-05-13
DE69318536D1 (de) 1998-06-18
EP0614613A1 (de) 1994-09-14
JP2631805B2 (ja) 1997-07-16
DK0614613T3 (da) 1999-01-25

Similar Documents

Publication Publication Date Title
ATE165952T1 (de) Aufbereitungsverfahren für weisse kakaobohnen
DE3863347D1 (de) Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen.
US20120027889A1 (en) Process for making a cocoa product
MY114713A (en) Enzymatic treatment of cocoa
RU2318394C2 (ru) Манипулирование ароматом шоколада
ES2052285T3 (es) Procedimiento para la preparacion de un producto inulo-oligo-sacarido bajo en glucosa, fructosa y sacarosa.
RU2318393C2 (ru) Манипулирование ароматом шоколада
DE69627808D1 (de) Verfahren zur Herstellung eines fermentierten Getränkes.
AU2002317849A1 (en) Manipulation of chocolate flavour
PL346937A1 (en) Low acidity fermented dairy products flavoured with warm flavours
FR2670090B1 (fr) Procede de preparation de bases proteiques pour la fabrication d'aromes.
ATE135536T1 (de) Verfahren zur selektiven verminderung des zuckergehalts von zuckerhaltigen nahrungsmitteln unter beibehaltung der originären sensorischen eigenschaften und danach erhaltene nahrungsmittel
DE60114322D1 (de) Verfahren zur Herstellung eines fermentierten Nahrungsmittels auf Milchbasis
JPH06133745A (ja) 米を原料とする飲料およびその製造法
JP2018139511A (ja) カカオ酵素処理物の製造方法
DE3870894D1 (de) Verfahren zur aromatisierung von lebensmitteln durch hefebehandlung und so erhaltenen lebensmittel.
DE69523163D1 (de) Verfahren zur herstellung von stabilisierter getrockeneter carboxyesterase
PH22021050129U1 (en) Process of making cacao milk chocolate
Ishak et al. Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting
JPH03183467A (ja) 清酒の醸造方法
GB2381433A (en) Reduction and addition of flavours in chocolate
JPS59135853A (ja) 豆乳を原料とする発酵食品の製造方法

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
REN Ceased due to non-payment of the annual fee