|Title:||Chocolate, chocolate-like products, chocolate construction kit and methods for preparing the same|
|Inventor :||Hühn, Tilo|
|Patent submitter:||ODC Lizenz AG, Stans CH|
|Subjects :||Chocolate; chocolate-like products; chocolate construction kit|
|Subject (DDC) :||663: Beverage technology|
|Abstract:||The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70°C or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.|
|Further description :||Also published as: AU2016289316 (A1), BR112018000433 (A2), CA2991343 (A1), CN108024552 (A), CO2018000416 (A2), CR20180083 (A), CU20180004 (A7), DK3114940 (T3), EP3308650 (A1), ES2669996 (T3), HRP20180657 (T1), HUE038295 (T2), JP2018520702 (A), KR20180030568 (A), LT3114940 (T), MX2018000235 (A), PE10292018 (A1), PH12018500039 (A1), PL3114940 (T3), PT3114940 (T), RS57155 (B1), SI3114940 (T1), US2018192665 (A1), WO2017005371 (A1)|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in Collections:||Patente Life Sciences und Facility Management|
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