JP6480430B2 - 濃赤色および濃褐色の天然カカオの製造方法 - Google Patents
濃赤色および濃褐色の天然カカオの製造方法 Download PDFInfo
- Publication number
- JP6480430B2 JP6480430B2 JP2016521424A JP2016521424A JP6480430B2 JP 6480430 B2 JP6480430 B2 JP 6480430B2 JP 2016521424 A JP2016521424 A JP 2016521424A JP 2016521424 A JP2016521424 A JP 2016521424A JP 6480430 B2 JP6480430 B2 JP 6480430B2
- Authority
- JP
- Japan
- Prior art keywords
- cocoa
- product
- natural
- cocoa product
- water
- Prior art date
- Legal status (The legal status 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 status listed.)
- Active
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims description 149
- 238000000034 method Methods 0.000 title claims description 33
- 244000240602 cacao Species 0.000 title description 2
- 244000299461 Theobroma cacao Species 0.000 claims description 164
- 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 description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 18
- 229940110456 cocoa butter Drugs 0.000 claims description 7
- 235000019868 cocoa butter Nutrition 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 description 13
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 11
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 11
- 235000001046 cacaotero Nutrition 0.000 description 11
- 235000019219 chocolate Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 230000003113 alkalizing effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000035484 reaction time Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000013459 approach Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000021962 pH elevation Effects 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 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
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 241000609666 Tuber aestivum Species 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- -1 but not limited to Chemical compound 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000021544 chips of chocolate Nutrition 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
- 230000003203 everyday effect Effects 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 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
- 235000012054 meals Nutrition 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
- 239000011591 potassium Substances 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Substances [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 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
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 235000020125 yoghurt-based beverage 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
Landscapes
- 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)
Description
関連出願の相互参照
本出願は、2013年6月25日に出願された米国仮特許出願第61/839,094号に対する優先権を主張するものであり、この仮特許出願の内容全体がこの参照により援用される。
天然カカオ(cocoa、ココア)製品の製造方法を開示する。カカオリカー、カカオ粉末が挙げられるがこれらに限定されない天然カカオ製品、およびそのようなカカオ製品を含む食品を開示する。
カカオ豆の加工は、収穫した豆を発酵させる工程、この豆を乾燥させる工程、ニブを製造するためにこの豆の外皮を剥く工程、このニブを滅菌する工程、このニブを焙煎する工程、カカオリカーにこのニブを押し潰す工程、および任意選択的にカカオバターおよびカカオ粉末を得るためにこのカカオリカーを圧搾する工程を含む。
様々な実施形態それぞれにおいて、本発明はこのニーズを満たすのに役立ち、アルカリ化カカオ製品の色を有する「天然」カカオ製品の製造方法を開示する。そのような方法で製造されている天然カカオ製品も開示される。
一実施形形態では、濃い天然カカオが製造される。このカカオは濃赤色または濃褐色であることができる。このカカオは、カカオニブ、殻が剥かれたカカオ豆、カカオリカー、カカオケーキまたはカカオ粉末であることができる。
試験1〜8。
Ivory Coast豆から製造した25kgの量のカカオニブを、1Barの圧力で直接水蒸気により15〜20分にわたりDrais反応器中で滅菌した。滅菌後、反応器を開いて通気した。
25kgの量のカカオニブを、1Barの圧力で直接水蒸気により15〜20分にわたりDrais反応器中で滅菌した。滅菌後、反応器を開いて通気した。
Claims (26)
- 濃い天然カカオの製造方法であって、
カカオニブ、カカオ豆およびこれらの組み合わせからなる群から選択されるカカオ製品と水とを混合する工程、
前記カカオ製品および前記水を少なくとも85℃の温度に加熱する工程、
前記カカオ製品を乾燥させる工程、ならびに
前記カカオ製品を磨り潰してカカオリカーを製造する工程
をこの順で含み、
前記カカオ製品が前記方法中にアルカリ化されない、方法。 - 前記カカオリカーを圧搾してカカオケーキおよびカカオバターを製造する工程を更に含む請求項1に記載の方法。
- 前記カカオケーキを粉末に磨り潰す工程を更に含む請求項2に記載の方法。
- 前記カカオ製品および前記水に少なくとも0.5barの高圧をかける工程を更に含む請求項1または2に記載の方法。
- 前記カカオ製品および前記水に300分までの時間にわたり前記高圧をかける、請求項4に記載の方法。
- 前記カカオ製品および前記水に30分〜240分の時間にわたり前記高圧をかける、請求項4に記載の方法。
- 前記高圧が0.5bar〜4barである、請求項4に記載の方法。
- 前記カカオ製品および前記水を90℃〜130℃の温度に加熱する、請求項1または2に記載の方法。
- 前記カカオ製品および前記水を90℃〜120℃の温度に加熱する、請求項1または2に記載の方法。
- 前記カカオ製品を滅菌する工程を更に含む請求項1または2に記載の方法。
- 前記滅菌工程が加圧下で起こる、請求項10に記載の方法。
- 前記カカオ製品を乾燥させる工程が、前記カカオ製品をジェット焙煎する工程を含む、請求項1または2に記載の方法。
- 少なくとも85℃に加熱した前記カカオ製品および前記水の温度を少なくとも10℃低下させる工程を更に含む請求項1に記載の方法。
- 2回目の、前記カカオ製品および前記水を少なくとも85℃に加熱する工程を更に含む請求項13に記載の方法。
- 2回目の、少なくとも85℃に加熱した前記カカオ製品および前記水の温度を少なくとも10℃低下させる工程を更に含む請求項13に記載の方法。
- 前記少なくとも0.5barの圧力を大気圧まで低下させる工程を更に含む請求項4に記載の方法。
- 2回目の、前記カカオ製品および前記水に少なくとも0.5barの圧力をかける工程を更に含む請求項16に記載の方法。
- 2回目の、前記少なくとも0.5barの圧力を大気圧まで低下させる工程を更に含む請求項17に記載の方法。
- 9〜26のL値、14〜29のC値、および40〜57のH値からなる色値、ならびに
6未満のpH
を含み、アルカリ化されていない、濃い天然カカオ製品。 - 前記pHが5.0〜6.0である、請求項19に記載の天然カカオ製品。
- 前記カカオ製品がカカオ粉末である、請求項19または20に記載の天然カカオ製品。
- 前記カカオ粉末が、少なくとも98%が200メッシュスクリーンを通過する粉末度を有する、請求項21に記載の天然カカオ製品。
- カカオリカーである、請求項19または20に記載の天然カカオ製品。
- 前記カカオリカーが15〜28のC値および40〜55のH値を有する、請求項23に記載の天然カカオ製品。
- 前記天然カカオ製品が40〜45のH値を有する、請求項19または20に記載の天然カカオ製品。
- 前記天然カカオ製品が45〜55のH値を有する、請求項19または20に記載の天然カカオ製品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201361839094P | 2013-06-25 | 2013-06-25 | |
US61/839,094 | 2013-06-25 | ||
PCT/US2014/040785 WO2014209550A1 (en) | 2013-06-25 | 2014-06-04 | Processes for producing dark red and dark brown natural cocoa |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2016523080A JP2016523080A (ja) | 2016-08-08 |
JP6480430B2 true JP6480430B2 (ja) | 2019-03-13 |
Family
ID=52142548
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2016521424A Active JP6480430B2 (ja) | 2013-06-25 | 2014-06-04 | 濃赤色および濃褐色の天然カカオの製造方法 |
Country Status (16)
Country | Link |
---|---|
US (1) | US10327453B2 (ja) |
EP (2) | EP3804527A1 (ja) |
JP (1) | JP6480430B2 (ja) |
KR (1) | KR102287681B1 (ja) |
CN (2) | CN112868862B (ja) |
AP (1) | AP2016008998A0 (ja) |
AU (2) | AU2014303084A1 (ja) |
BR (1) | BR112015032357B1 (ja) |
CA (1) | CA2916381C (ja) |
ES (1) | ES2845615T3 (ja) |
MX (1) | MX2015017954A (ja) |
MY (1) | MY179798A (ja) |
PH (1) | PH12015502832B1 (ja) |
SG (2) | SG11201510374XA (ja) |
WO (1) | WO2014209550A1 (ja) |
ZA (1) | ZA201600243B (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016523081A (ja) * | 2013-06-25 | 2016-08-08 | オラム インターナショナル リミテッド | 濃褐色の天然カカオの製造方法 |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PL3496546T3 (pl) * | 2016-08-09 | 2022-07-18 | Cargill Inc. | Kompozycje zawierające masło kakaowe |
FR3088521B1 (fr) | 2018-11-16 | 2021-11-26 | Nestec Sa | Composition de boisson en poudre |
CN113365502A (zh) | 2019-02-06 | 2021-09-07 | 嘉吉公司 | 黑可可粉 |
WO2021066119A1 (ja) * | 2019-10-01 | 2021-04-08 | 株式会社明治 | 組成物及びその製造方法 |
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 |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 (ja) | 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 |
US6066350A (en) * | 1997-02-07 | 2000-05-23 | Cargill Incorporated | Method and arrangement for processing cocoa mass |
AU4288799A (en) * | 1998-06-18 | 2000-01-05 | 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 |
GB2414393B (en) * | 2004-05-24 | 2008-06-11 | Natraceutical Sa | Process for producing cocoa polyphenol concentrate |
GB2416106A (en) | 2004-07-15 | 2006-01-18 | Cargill Inc | Roasting cocoa |
WO2008043058A1 (en) * | 2006-10-05 | 2008-04-10 | Archer-Daniels-Midland Company | Method of producing high-brightness cocoa powder and related compositions |
US8372456B2 (en) * | 2006-11-17 | 2013-02-12 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
CN101917865A (zh) * | 2007-11-19 | 2010-12-15 | 好时公司 | 制备红色可可粉配料、红色巧克力和食品的方法 |
GB0801119D0 (en) * | 2008-01-22 | 2008-02-27 | Barry Callebaut Ag | Composition |
US9833009B2 (en) * | 2008-11-28 | 2017-12-05 | Olam International Limited | Method of washing cocoa beans to improve the quality of the cocoa products obtained from such beans |
AU2010224226A1 (en) * | 2009-03-11 | 2011-09-22 | Cargill, Incorporated | Process for making a cocoa product |
EP2241190B1 (en) * | 2009-04-17 | 2011-12-07 | Kraft Foods R & D, Inc. | Process for producing high flavour cocoa |
AU2010277607A1 (en) * | 2009-07-29 | 2012-02-09 | Barry Callebaut Ag | Microbial composition for the fermentation of cocoa material |
US20150017302A1 (en) * | 2011-04-08 | 2015-01-15 | Harrold Glenn Anijs | Fruity flavored cocoa products and processes for producing such cocoa products |
GB201203360D0 (en) * | 2012-02-27 | 2012-04-11 | Kraft Foods Uk R & D Ltd | Cocoa powder and processes for its production |
DK3013154T3 (da) * | 2013-06-25 | 2019-11-04 | Olam International Ltd | Fremgangsmåde til at fremstille mørkebrunt naturligt kakao |
-
2014
- 2014-06-04 EP EP20203074.8A patent/EP3804527A1/en active Pending
- 2014-06-04 CN CN202110197999.3A patent/CN112868862B/zh active Active
- 2014-06-04 AP AP2016008998A patent/AP2016008998A0/xx unknown
- 2014-06-04 WO PCT/US2014/040785 patent/WO2014209550A1/en active Application Filing
- 2014-06-04 KR KR1020167002065A patent/KR102287681B1/ko active IP Right Grant
- 2014-06-04 MX MX2015017954A patent/MX2015017954A/es active IP Right Grant
- 2014-06-04 JP JP2016521424A patent/JP6480430B2/ja active Active
- 2014-06-04 MY MYPI2015704664A patent/MY179798A/en unknown
- 2014-06-04 SG SG11201510374XA patent/SG11201510374XA/en unknown
- 2014-06-04 ES ES14816607T patent/ES2845615T3/es active Active
- 2014-06-04 CN CN201480036713.1A patent/CN105431053B/zh active Active
- 2014-06-04 AU AU2014303084A patent/AU2014303084A1/en not_active Abandoned
- 2014-06-04 SG SG10201710669XA patent/SG10201710669XA/en unknown
- 2014-06-04 US US14/392,194 patent/US10327453B2/en active Active
- 2014-06-04 EP EP14816607.7A patent/EP3013153B1/en active Active
- 2014-06-04 BR BR112015032357-0A patent/BR112015032357B1/pt active IP Right Grant
- 2014-06-04 CA CA2916381A patent/CA2916381C/en active Active
-
2015
- 2015-12-18 PH PH12015502832A patent/PH12015502832B1/en unknown
-
2016
- 2016-01-12 ZA ZA2016/00243A patent/ZA201600243B/en unknown
-
2018
- 2018-01-05 AU AU2018200103A patent/AU2018200103B2/en active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016523081A (ja) * | 2013-06-25 | 2016-08-08 | オラム インターナショナル リミテッド | 濃褐色の天然カカオの製造方法 |
Also Published As
Publication number | Publication date |
---|---|
CN112868862B (zh) | 2023-07-07 |
NZ716180A (en) | 2021-04-30 |
CA2916381C (en) | 2021-06-15 |
MX2015017954A (es) | 2016-09-29 |
BR112015032357A2 (pt) | 2017-07-25 |
AU2018200103B2 (en) | 2019-03-14 |
AU2018200103A1 (en) | 2018-02-01 |
MY179798A (en) | 2020-11-16 |
BR112015032357A8 (pt) | 2020-01-14 |
KR20160025571A (ko) | 2016-03-08 |
PH12015502832A1 (en) | 2016-03-21 |
US10327453B2 (en) | 2019-06-25 |
US20160157507A1 (en) | 2016-06-09 |
ES2845615T3 (es) | 2021-07-27 |
EP3013153B1 (en) | 2020-11-11 |
EP3013153A4 (en) | 2017-02-22 |
CN105431053A (zh) | 2016-03-23 |
PH12015502832B1 (en) | 2016-03-21 |
CA2916381A1 (en) | 2014-12-31 |
SG11201510374XA (en) | 2016-01-28 |
EP3804527A1 (en) | 2021-04-14 |
SG10201710669XA (en) | 2018-02-27 |
CN112868862A (zh) | 2021-06-01 |
AU2014303084A1 (en) | 2016-02-11 |
CN105431053B (zh) | 2021-02-26 |
JP2016523080A (ja) | 2016-08-08 |
WO2014209550A1 (en) | 2014-12-31 |
EP3013153A1 (en) | 2016-05-04 |
KR102287681B1 (ko) | 2021-08-11 |
BR112015032357B1 (pt) | 2021-08-17 |
ZA201600243B (en) | 2018-06-27 |
AP2016008998A0 (en) | 2016-01-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6480430B2 (ja) | 濃赤色および濃褐色の天然カカオの製造方法 | |
JP2021013398A (ja) | 濃褐色の天然カカオの製造方法 | |
JP6434308B2 (ja) | フルーティフレーバーが付与されたカカオ製品およびこのようなカカオ製品の製造方法 | |
AU2012372086A1 (en) | Cocoa powder and processes for its production | |
OA17653A (en) | Processes for producing dark red and dark brown natural cocoa. | |
NZ716180B2 (en) | Processes for producing dark red and dark brown natural cocoa | |
OA17652A (en) | Process for producing dark brown natural cocoa. | |
NZ716179B2 (en) | Processes for producing dark brown natural cocoa |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170522 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20180228 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180322 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20180611 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180821 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20180821 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20190123 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20190207 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6480430 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R157 | Certificate of patent or utility model (correction) |
Free format text: JAPANESE INTERMEDIATE CODE: R157 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |